Fresh Strawberry, Raspberry, Rhubarb, and Fresh Blackberry, Blueberry, Basil Pie Fillings!


My first love in the world of sweets was pie! Make your own delicious fresh fruit fillings! Perfect for a pie party, tarts, turnovers, pastries or just on a spoon! ~Amy

Fresh Strawberry, Raspberry, Rhubarb, and
Fresh Blackberry, Blueberry, Basil Pie Fillings!

Fresh Strawberry, Raspberry, and Rhubarb Pie Filling:

3 cups sliced strawberries
2 cups raspberries
1 cup sliced rhubarb
1 tbsp lemon juice
Zest of 1 orange

1 cup sugar
1/4 cup cornstarch
Dash of salt

In a large bowl toss fruit with lemon juice and zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened, and fruit is tender. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Fresh Blackberry, Blueberry, Raspberry and Basil Pie Filling:

6 cups berries
1 tbsp lemon juice
Zest of 1 lime
2 leaves purple basil, or regular basil snipped

1 cup sugar
1/4 cup cornstarch
Dash of salt

In a large bowl toss berries with lemon juice, snipped leaves, and zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Blackberry Lemon Sorbet with Vanilla Whipped Cream


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This easy sorbet requires no ice cream maker, and is practically no effort at all. Topped with a Vanilla Whipped cream, you will be asking for a sweet second serving! ~Amy

Blackberry Lemon Sorbet with Vanilla Whipped Cream

Sorbet:

16 oz frozen blackberries
1/3 cup sugar
1/4 cup water
2 tbsp fresh lemon juice
Zest from 1/2 lemon

Whisk together sugar, lemon juice, and water, until dissolved.

Place berries into food processor. While running on high, slowly pour in lemon sugar mixture. Scrape down sides if necessary, add lemon zest and pulse until completely smooth. Pour into container, cover and freeze for 30-40 minutes. Serve with Vanilla Whipped Cream.

Makes 6 servings

Vanilla Whipped Cream:

3/4 cup heavy cream
2-3 heaping tablespoons powdered sugar
1/2 tsp vanilla

Whip until soft peaks.

Makes 1 1/2 cups

Recipes by Amy Richardson

Cinnamon and Pear Porridge with Fresh Blackberries, Maple Syrup, and Pistachios


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Perk up your breakfast! A little pear, pistachios, fresh blackberries, and maple syrup will liven up even the most boring breakfast, go on, it’s worth a try!~Amy

Cinnamon and Pear Hot Cereal with Fresh Blackberries, Maple Syrup, and Pistachios

1 1/2 cups pear juice
1 1/2 cups Almond milk
1 cup uncooked Bob’s Red Mill 10 Grain Cereal
1 tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp salt
Pistachios, coarsely chopped
Fresh pear
Fresh blackberries
Maple syrup

In a medium sized saucepan, bring to a boil, pear juice, almond milk, brown sugar, cinnamon, and salt. Stir in cereal, return to a boil. Reduce heat to lowest boiling point, cover and cook for 8 minutes, stirring occasionally. Pour into individual serving bowls. Top with blackberries, pears, pistachios and drizzle with maple syrup.

Makes 4 servings

Recipe by Amy Richardson

Black and Blueberry Ice Cream Soda


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When I was about eight years old, my first real adventure in the kitchen was making a fresh blackberry pie. So blackberries have a special place in my heart. Blackberry crumble and vanilla ice cream, swirled with a fresh blackberry sauce, topped with soda and a white chocolate cookie, this tasty treat has brought back great memories for me, and hopefully will make a great one for you! ~Amy

Black and Blueberry Ice Cream Soda

Fresh Blackberry Sauce*
Fresh Blackberries
Blackberry Crumble Ice Cream
Vanilla Ice Cream
Soda: original or New York Blueberry Seltzer
Whipped Cream
White Chocolate Pirouette Cookie

Drizzle the sauce down the sides of the glass. Layer scoops of ice cream, and fresh fruit into glass. Top with soda and garnish with whipped cream, fresh fruit, and cookie.

*Fresh Blackberry Sauce
2 cups fresh or frozen blackberries, slightly thawed
1/4 cup sugar
2-3 tbsp water

Place all ingredients into food processor or blender and blend until smooth.

Product info:

iSi Classic Stainless Steel Soda Siphon
Available at Williams Sonama
Other fine retailers and the iSI website: http://www.isi-store.com/

iSi Soda Syphon recipes:
http://www.isi.com/en/culinary/recipes/drinks/

Ice Cream and Cookies:
purchased at local grocery stores, Harmons, Trader Joe’s, and Wal Mart

New York Seltzers:
Harmons, World Market

Blackberry Lavender Blossom Bread Custard with Lemon Creme


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Garden blackberries, fresh lavender blossom, and bread custard, topped with a sweet lemon cream, the perfect ending for any summer gathering.~Amy

Blackberry Lavender Blossom Bread Custard with Lemon Creme

4 cups milk, whole milk or half and half
4 eggs lightly beaten
1 cup sugar
1/4 cup butter, melted
1 tbsp vanilla extract
1 lavender blossom, minced or 1/4 tsp dried and crushed

1 24 inch loaf, stale french bread, broken into pieces

2 cups blackberries, coarsely chopped

Butter a 11×7 baking dish, or use french paper liners in a muffin tin.

Heat oven to 350 degrees

In a large sized bowl, whisk together, eggs, sugar, and butter. Add in milk, vanilla, and lavender, whisking to blend well. Add in bread pieces and let soak, when most of the liquid has been absorbed, gently fold in berries. Pour into prepared pan or cups and bake for 45-50 minutes or until golden brown and cake tester comes out clean. Remove from oven and cool. Serve with Lemon Creme

Makes 8 servings

Lemon Creme

1 1/2 cups heavy cream
1/4 cup powdered sugar
3-4 tbsp lemon curd, store purchased, at room temperature

With an electric mixer, beat lemon curd with a small amount of cream to lighten, add remaining cream and powdered sugar and beat until soft peaks.

Makes 2 1/2 cups

Recipes by Amy Richardson

Blackberry Passionfruit Ice Cream


This my family's favorite!  The flavor combination is amazing! Sweet juicy blackberries with tangy passionfruit, and a touch of cream! Light and delicious! ~Amy

This my family’s favorite! The flavor combination is amazing! Sweet juicy blackberries with tangy passionfruit, and a touch of cream! Light and delicious!
~Amy

Blackberry Passionfruit Ice Cream

2 cups half and half
1 cup fresh orange juice
1 cup passionfruit juice
1/3 cup sugar + 2tbsp
1 tsp vanilla
1 cup blackberries, fresh or frozen
Juice from 1 lime

In a small food processor, place blackberries, lime juice, and 2 tbsp sugar. Process until smooth.

Whisk together orange juice, passion fruit juice, sugar, and blackberry purée. Whisk in half and half, and vanilla. Pour into ice cream container and freeze according to manufactures instructions.

Makes 2 quarts

Recipe by Amy Richardson

Blackberry Lavender and Lemon Mint Spritzers


The unique flavor of lavender lightly enhances this drink. Paired with blackberries, it makes it a Northwest favorite. ~Amy

The unique flavor of lavender lightly enhances this drink. Paired with blackberries, it makes it a Northwest favorite.
~Amy

Dry Lavender Soda
Blackberry juice, chilled
Crushed ice
Fresh lemon mint, or spearmint

To layer:
Fill glass with crushed ice. Pour blackberry juice over crushed ice, filling about 2/3 full. Add lavender soda, and garnish with lemon mint.

Recipe by Amy Richardson