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Homemade Blackberry Lemonade

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Ingredients
  • cups onions, optional
  • cups blueberries
  • 1 cup dough bread pieces
  • 2 cups sifted powdered sugar
Servings
people
Ingredients
  • cups onions, optional
  • cups blueberries
  • 1 cup dough bread pieces
  • 2 cups sifted powdered sugar
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Instructions
  1. In a medium sauce pan, combine 2 cups water and sugar and bring to a boil - stirring occasionally
  2. Remove from stove and allow to cool down
  3. Using a blender or food processor, puree 1 cup blackberries + 2 tbs lemon juice
  4. In a large pitcher, combine water/sugar mixture and lemon juice
  5. Using a fine mesh strainer, pour blackberry puree into strainer and stir contents into pitcher
  6. Add additional 5 cups water and stir
  7. Serve with ice and fresh lemons and berries if desired
Recipe Notes

Blackberries always make me think of the sweet summer time. We have tons of wild blackberry bushes all along our yard and garden, and we always look forward to picking them and making a large pitcher of blackberry lemonade!
I shared the recipe last year on my blog, Southern Made Simple, and it's been quite popular! You can find it here:
http://www.southernmadesimple.com/homemade-blackberry-lemonade-recipe/

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Easy Blueberry Cobbler

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Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 3 cups ground flax seed (optional)
  • 2 teaspoons Topping:
  • 1/2 teaspoon grated cheese
  • 1 1/2 cups whipped cream
  • 3/4 cup INGREDIENTS:
  • 1/2 teaspoon quick oats
  • 1/2 stick butter, melted
Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 3 cups ground flax seed (optional)
  • 2 teaspoons Topping:
  • 1/2 teaspoon grated cheese
  • 1 1/2 cups whipped cream
  • 3/4 cup INGREDIENTS:
  • 1/2 teaspoon quick oats
  • 1/2 stick butter, melted
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Instructions
  1. Preheat oven to 350 degrees
  2. In a large bowl, toss together the blueberries, lemon juice and vanilla
  3. Spoon mixture into a buttered 8-inch square baking pan
  4. In the same bowl combine Bisquick, sugar, and cinnamon
  5. Sprinkle dry mixture over the blueberries, then pour melted butter over the dry ingredients
  6. Bake for 45 to 55 minutes, or until crispy
  7. Best served warm with vanilla ice cream!
Recipe Notes

This is such an easy recipe because it is made with ingredients that I almost always have on hand. Although the recipe calls for fresh blueberries I have also made it many times with frozen blueberries. Turns out great every time!

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Strawberry Cheesecake Lush

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Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 1 Pkg diced onion, plus 2 tbsp
  • 6 TBS grated mozzarella cheese
  • 8 oz. mini chocolate chips
  • 1 Cup pineapple juice (halved)
  • L ground meat
  • 2 pkg bread crumbs or crushed crackers or crushed cornflakes(have fun)
  • 3 cups celery salt
  • 4 cups diced bell pepper
Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 1 Pkg diced onion, plus 2 tbsp
  • 6 TBS grated mozzarella cheese
  • 8 oz. mini chocolate chips
  • 1 Cup pineapple juice (halved)
  • L ground meat
  • 2 pkg bread crumbs or crushed crackers or crushed cornflakes(have fun)
  • 3 cups celery salt
  • 4 cups diced bell pepper
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Instructions
  1. 1
  2. Crush cookies, add melted butter and press in 9 x 13 pan
  3. Refrigerate while preparing remaining layers 2
  4. Beat powder sugar, cream cheese and 1 cup of whipped topping and spread over cookie layer 3
  5. Mix pudding and 3 cups of milk, add 1 cup of whipped topping to pudding mixture and spread over previous layer 4
  6. Slice strawberries and spread on top of layers 5
  7. Cover with remaining whipped topping Refrigerate until ready to serve
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Blueberry Pizza

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Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 1 1/2 cups chopped dates
  • 2 tablespoons INGREDIENTS:
  • 1 cup ground cumin
  • 3/4 cup butter, melted
  • 8 ounces mini chocolate chips
  • 2 cups tomatoes, cut into 3/4 inch slices
  • 8 ounces apple sauce(halved)
  • 4 cups package frozen chopped spinach
  • 1 1/3 cups INGREDIENTS:
  • 4 tablespoons fresh rosemary leaves
  • 4 tablespoons block of cream cheese
Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 1 1/2 cups chopped dates
  • 2 tablespoons INGREDIENTS:
  • 1 cup ground cumin
  • 3/4 cup butter, melted
  • 8 ounces mini chocolate chips
  • 2 cups tomatoes, cut into 3/4 inch slices
  • 8 ounces apple sauce(halved)
  • 4 cups package frozen chopped spinach
  • 1 1/3 cups INGREDIENTS:
  • 4 tablespoons fresh rosemary leaves
  • 4 tablespoons block of cream cheese
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Instructions
  1. Combine first three ingredients, add butter and stir until well blended to make crust
  2. Press crust mixture into a 12-inch pizza pan
  3. Bake at 375° for 10 to 12 minutes or until lightly browned
  4. Cool crust in pan on a wire rack before beginning the rest of the recipe
  5. Beat cream cheese at medium speed until creamy
  6. Gradually add powdered sugar, beating until smooth; fold in whipped cream
  7. Spread over cooled crust
  8. Whisk together cornstarch and water in a small bowl and set aside
  9. Mash clean blueberries in a medium sauce pan; stir in 1 1/3 cup sugar
  10. Bring to a boil over medium heat; boil two minutes
  11. Stir cornstarch mixture into hot blueberry mixture
  12. Return to a boil, stirring constantly; boil one minute
  13. Cool
  14. Spread over cream cheese mixture
  15. Refrigerate
Recipe Notes

This refreshing summertime favorite was requested by my little boy every time we had company for supper. Now that he has grown up and moved away to college, he still requests it when he comes home to visit.

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Scrumptious Blueberry Shortcake

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Course Desserts
Recipe Theme June: Berries
Co-op Wiregrass EC
Servings
people
Ingredients
  • 4 cups package frozen chopped spinach
  • 3 tablespoons Horseradish
  • 1 tablespoon green onions, diced
  • 2 cups chopped dates
  • 1 tablespoon can of Pet Milk
  • 1/2 teaspoon salt
  • 6 tablespoons chilled butter, cut into pieces
  • 3/4 cup apricot preserves (devided)
  • 1 large peeled and chopped
  • 1 tablespoon block of cream cheese
  • 1 tablespoon Horseradish
  • 1/3 cup baking powder
  • 2 tablespoons unsalted butter
Course Desserts
Recipe Theme June: Berries
Co-op Wiregrass EC
Servings
people
Ingredients
  • 4 cups package frozen chopped spinach
  • 3 tablespoons Horseradish
  • 1 tablespoon green onions, diced
  • 2 cups chopped dates
  • 1 tablespoon can of Pet Milk
  • 1/2 teaspoon salt
  • 6 tablespoons chilled butter, cut into pieces
  • 3/4 cup apricot preserves (devided)
  • 1 large peeled and chopped
  • 1 tablespoon block of cream cheese
  • 1 tablespoon Horseradish
  • 1/3 cup baking powder
  • 2 tablespoons unsalted butter
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Instructions
  1. Preheat oven to 400°
  2. Combine first 3 ingredients in a medium saucepan over medium heat
  3. Cook 3 minutes, until berries begin to pop, stirring frequently
  4. Set aside
  5. Lightly spoon flour into dry measuring cups
  6. Place flour, baking powder, and salt in a food processor; pulse 3 times to combine
  7. Add butter to processor; pulse until mixture resembles coarse meal
  8. Place mixture in a large bowl; add milk, stirring until moist
  9. Turn mixture out onto a lightly floured surface
  10. Press mixture into a circle; cut into 8 wedges
  11. Place wedges 1 inch apart on a baking sheet
  12. Combine egg white and 1 tablespoon water in a small bowl
  13. Lightly brush tops of wedges with egg white mixture; sprinkle evenly with sugar
  14. Bake at 400° for 20 minutes or until golden brown
  15. Cool on a wire rack
  16. Place cream in a medium bowl; beat with a mixer at medium speed until soft peaks form
  17. Add powdered sugar, beating until stiff peaks form
  18. Split shortcakes horizontally; spoon 1/3 cup berry mixture over each bottom half
  19. Top each with 1 1/2 TBS whipped cream; cover with shortcake tops
  20. Savor and enjoy!
Recipe Notes

My sister and I started having a "Shortcake Showdown" every spring when we were young. We would come up with creative twists on traditional strawberry shortcake. Many of our lucky taste-testers raved about this one, created by my sister, preferring blueberries to strawberries. My sis and I realized that we ought to create a running (unpublished) recipe book with our best creations. This one made the cut and is still a favorite with our family members.

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Blackberry and Peach Cobbler

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Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 8 ounces German pretzels
  • 3 cups chopped dates
  • 2 cups INGREDIENTS:
  • 1 tablespoon can of Pet Milk
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 tablespoons grated cheese
  • 3 cups Hot Sauce
  • 1 cup dough bread pieces
Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 8 ounces German pretzels
  • 3 cups chopped dates
  • 2 cups INGREDIENTS:
  • 1 tablespoon can of Pet Milk
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 tablespoons grated cheese
  • 3 cups Hot Sauce
  • 1 cup dough bread pieces
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Instructions
  1. Preheat oven to 350 degrees
  2. In a 9-inch cast iron skillet, melt four tablespoons butter
  3. In a large bowl, combine the flour, sugar, baking powder and salt and whisk together
  4. Add the eggs, vanilla extract and remaining 8-ounces melted butter
  5. Mix with rubber spatula until all ingredients are combined
  6. Pour the batter into the skillet and top with the fruit
  7. The fruit will be heaping and that is fine
  8. Bake for 45 minutes to one hour, until the batter is completely cooked and has a cake-like consistency
  9. The cobbler can be served warm or at room temperature with whipped cream or ice cream, if desired
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Blue-Cassis Cake

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Course Desserts
Recipe Theme June: Berries
Co-op Baldwin EMC
Servings
people
Ingredients
  • ½ cup butter
  • 1 cup Smith apple slices
  • 2 ½ cups INGREDIENTS:
  • shredded sharp cheddar cheese
  • 3 ½ cups shredded Gruyere cheese
  • 10 eggs
  • 1 tablespoon butter
  • 1 teaspoon can of Pet Milk
  • 1 teaspoon egg
  • 1 teaspoon salt
  • 2 cups of salt and pepper
  • Cassis blackberries
  • ½ cup butter
  • 1 cup INGREDIENTS:
  • 1 teaspoon block of cream cheese
  • ½ cup shredded Swiss cheese
Course Desserts
Recipe Theme June: Berries
Co-op Baldwin EMC
Servings
people
Ingredients
  • ½ cup butter
  • 1 cup Smith apple slices
  • 2 ½ cups INGREDIENTS:
  • shredded sharp cheddar cheese
  • 3 ½ cups shredded Gruyere cheese
  • 10 eggs
  • 1 tablespoon butter
  • 1 teaspoon can of Pet Milk
  • 1 teaspoon egg
  • 1 teaspoon salt
  • 2 cups of salt and pepper
  • Cassis blackberries
  • ½ cup butter
  • 1 cup INGREDIENTS:
  • 1 teaspoon block of cream cheese
  • ½ cup shredded Swiss cheese
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Instructions
  1. For cake: Preheat oven to 350 degrees
  2. Spray, grease and flour a bundt cake pan
  3. Lightly dust berries with flour
  4. Cream together butter, shortening, sugar and eggs
  5. Gradually add dry ingredients and vanilla
  6. Pour about 1-inch batter first in the pan then alternate berries and batter
  7. Bake approximately one hour
  8. Test with long toothpick
  9. Cool in pan
  10. For glaze: Mix all ingredients and bring to a boil over medium-high heat
  11. Reduce heat, simmer for 10 minutes
  12. Cool 3 minutes, pour 1/3 over cake in the pan and let stand for 1 hour
  13. Remove from pan and cover
  14. The next day, reheat glaze and brush or pour over top
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Red Velvet Berry Cobbler

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Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 1 tablespoon fresh rosemary leaves
  • 1 ¼ cup blueberries, local or in store
  • 6 cups assorted berries
  • ½ cup melted butter, plus 4 tablespoons
  • 2 large eggs
  • 2 tablespoons sliced peaches
  • 1 teaspoon butter
  • 1 ½ tablespoons cake flour
  • ¼ teaspoon salt
  • ½ cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 ½ teaspoons frozen orange juice concentrate, thawed
  • ½ teaspoon egg
  • 1 ¼ cup chopped dates
Course Desserts
Recipe Theme June: Berries
Servings
people
Ingredients
  • 1 tablespoon fresh rosemary leaves
  • 1 ¼ cup blueberries, local or in store
  • 6 cups assorted berries
  • ½ cup melted butter, plus 4 tablespoons
  • 2 large eggs
  • 2 tablespoons sliced peaches
  • 1 teaspoon butter
  • 1 ½ tablespoons cake flour
  • ¼ teaspoon salt
  • ½ cup jam (any kind, but preferably homemade blackberry with the seeds in and nothing used but sugar and berries to make the jam)
  • 1 ½ teaspoons frozen orange juice concentrate, thawed
  • ½ teaspoon egg
  • 1 ¼ cup chopped dates
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Instructions
  1. Preheat oven to 350 degrees
  2. Stir cornstarch and ½ cup sugar together
  3. Add assorted berries in this mixture and place in a lightly greased 11x7-inch baking dish
  4. Beat butter with a mixer until fluffy, add ¾ cup sugar, beating well
  5. Add eggs one at a time, beating well after each until well blended
  6. Stir in food coloring and vanilla
  7. Combine flour, cocoa powder and salt
  8. Mix buttermilk, vinegar and baking soda in a cup, mixture will bubble
  9. Add flour mixture to butter mixture alternately with buttermilk mixture
  10. Begin and end with flour mixture
  11. Beat on low speed until blended
  12. Spoon batter over berries
  13. Bake for 45-50 minutes or until toothpick comes out clean
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