“In the old days” my family seldom let food go to waste. Day-old bread was used in bread pudding, milk toast or dried for dressing and breading. Yesterday we had more rice leftover than needed and I remembered how I liked my Aunt’s bread pudding. So…why not try rice pudding? Continue reading
Biscuits are a short bread leavened with baking powder or baking soda. Even though they are not as fluffy as yeast bread, they have many uses and are simple to make. In an earlier post we shared our version of the Master Mix for biscuits but you can make more than biscuits. By starting with the base master mix and adding other ingredients you can make food like fruit empanadas, tarts, waffles and pot pies… Continue reading
Blackberry Cobbler is easy on the pocketbook and can become a favorite dessert in your family. Freeze enough berries to have this throughout the year. This recipe, adapted from one in “All Recipes.com, uses the Master Mix for biscuits as described below,
- For blackberry filling: 3 cups fresh blackberries, rinsed and drained
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon lemon juice
- 1/2 cup sugar
- For biscuits::1cup Master Baking Mix
- 1/4 cup hot milk
- Preheat oven to 400 degrees F
- Line a baking sheet with aluminum foil
- In a large bowl combine baking mix and hot milk.
- In a separate bowl dissolve the cornstarch in the water, mix in the sugar, lemon juice and blackberries
- Transfer the mixture to a pot and bring to a boil, stirring frequently
- Immediately transfer the mixture to a 6 by 12 baking dish
- Drop the dough into the blackberry mixture by spoonfuls; spacing them on the top
- Place baking dish on the foil lined cookie sheet then into the oven
- Bake for 30 minutes until the dough is golden brown
- Serve warm with a scoop of ice cream for an added treat
(Revised) Berries, including blackberries, are used for pies, other desserts, snacks, smoothies, and juice. There are oodles of recipes I could share with you but I choose to introduce yet another use for berries: syrup.There are many recipes available but here is how my wife made fruit syrup. I revised this because she and her mother used cheesecloth rather than a sieve: easier and it retrieves more juice.
Honey Blackberry Syrup
Ingredients: 1 lb blackberries (about 3C) 1 / 4 C honey juice from 1 / 2 lemon 1 / 8 tsp cinnamon
- Wash and dice fruit if needed .
- Place fruit in a sauce pot.
- Add honey, lemon juice and cinnamon
- While stirring with a wire whip, gradually bring to a rolling boil.
- Immediately lower heat and simmer until it thickens, (about 20 minutes).
- Place 1-3 layers of cheesecloth (depending on the size of the seeds) into a bowl,
- Pour mixture onto the cheese cloth, gather corners and tie together with a long string.
- Lift the “pouch” carefully out of the bowl and tie it to a cupboard doorknob so the pouch hangs over the bowl to catch the dripping syrup.
- When it stops dripping, squeeze pouch to get the last drops..
- Refrigerate or freeze the syrup and sentence the seeds to the compost bin.
Note: You can substitute mint for cinnamon and sugar in place of honey. Visit Women’s Health Magazine for a discussion about the nutritional benefits of using honey in place of sugar.
TIP: Use the same procedure for making syrup with other berries.