Monday, April 6, 2009
Preheat oven to 375 degrees . While the oven is pre-heating add sticks of butter to a 13x9x2 baking pan and place into the oven to allow butter to melt. Remove pan from oven when butter has melted. Sift together flour, sugar, baking powder and salt into a large mixing bowl, add milk and vanilla extract the dry mixture and mix well.
Once butter has melted evenly distribute the blackberries into the bottom of your baking dish. Pour cobbler batter evenly over the blackberries. Place baking dish in oven and bake for 45 minutes to 1 hour until done. When done crust will become golden brown. Serve warm or with a scoop of Vanilla Ice Cream.
4 Cups Black Berries 1 tablespoon lemon zest
½ cup Chambord 1 tablespoon lemon juice
¾ cup sugar 1 pouch liquid pectin
Wash blackberries, drain. Combine blackberries, Chambord and sugar in a saucepan; let stand 2 hours, stirring occasionally. Add lemon zest and lemon juice. Bring to a boil. Stir in liquid pectin. Return mixture to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot sauce into hot jars , leaving ¼ inch head space. Adjust two- piece caps. Processing 10 minutes in a boiling water canner.
If you can’t wait to sample, like my husband, great on cheesecake as a topping and also as a sauce for Blue Bell’s Home Made Vanilla Ice Cream. This way you illuminate the need to can or process, just let it sit to absorb all the flavors. And then use as a topping.