1. 

   Kayla P
   April 1st, 2010 - 02:19

   go here the have blackberry clobber

   http://www.cooks.com/rec/search/0,1-0,easy_blackberry_cobbler,FF.html

   hopes this helps
2. 

   tina
   April 1st, 2010 - 02:21

   Blackberry Cheesecake Bars Recipe

   Ingredients
   2 cups flour
   2 cups quick cooking oats
   1-1/2 cups packed brown sugar
   1 tsp baking soda
   1/2 tsp salt
   1-1/2 cups butter or margarine

   1 can blackberry fruit filling or topping in light syrup
   2 Tbsp cornstarch

   2 pkg (8 ounces each) cream cheese, at room temperature
   2 eggs, at room temperature
   1-1/2 cups powdered sugar
   2 tsp vanilla
   1 tsp lemon juice

   Instructions
   Preheat oven to 350 degrees F. Line a 13 x 9 x 2-inch baking pan with non-stick foil.

   Strain blackberries over a bowl and reserve juice. Press berries through a fine mesh sieve into the juice to remove the seeds. Add cornstarch and mix until smooth. In a saucepan, bring berry mixture slowly to simmer, stirring constantly until it begins to thicken. Remove from heat and let cool.

   Combine flour, oats, sugar, soda and salt. Cut in butter until crumbly. Press half of mixture into baking pan. Bake for 15 minutes. Let cool cool slightly.

   Blend cream cheese, eggs, powdered sugar, vanilla, and lemon juice until smooth.

   Spread blackberry mixture evenly over bottom crust. Place dollops of cream cheese mixture evenly over blackberry mix and swirl gently. Top with other half of crumb mixture. Bake 45 minutes. Cool to room temperature. Lift out bars by the foil insert and cut into bars. Refrigerate until chilled before serving. Refrigerate leftovers.

   Yield: 24 to 36 pieces
3. 

   ck
   April 1st, 2010 - 03:02

   Although I don’t know of any specific recipes for blackberry stuffing, I would suggest that you use a stuffing recipe that calls for cranberries, dried fruit or raisins and substitute blackberries for the other fruit. Obviously cranberries – and other fruit – would give a slightly different taste, but I think it should still taste good (especially if you taste it and adjust the seasoning to your preference).

   I found the following recipe on cdkitchen.com and think you might start with this one, substituting the blackberries for the cranberries.

   Cranberry Stuffing Recipe
   Submitted by: Devorah, Minnesota , USA
   Ready in: < 30 minutes
   Difficulty: 2 (1=easiest :: hardest=5)
   Serves/Makes: 4
   Related Categories:

   Ingredients:
   14 1/2 ounces chicken broth
   dash pepper
   1 stalk celery, coarsely chopped
   1/2 cup fresh or frozen cranberries
   1 small onion, coarsely chopped
   4 cups Herb Seasoned Stuffing
   —————————————-
   Directions:
   1. MIX broth, pepper, celery, cranberries and onion in saucepan.
   2. Heat to a boil. Cover and cook over low heat 5 min. or until vegetables are tender.
   3. ADD stuffing. Mix lightly.

   You could also try a recipe that calls for a sauce that’s good with meat and made with blackberries, like the following (from about.com):

   Blackberry Sauce for Chicken or Pork Medallions
   From Diana Rattray, Your Guide to Southern U.S. Cuisine.
   User Rating – 5 out of 5

   Serve this flavorful blackberry sauce with grilled or broiled chicken or sauteed pork medallions.
   INGREDIENTS:
   1 1/2 cups blackberries
   1 tablespoon butter
   1/2 cup minced onion
   1/2 cup Cabernet or other dry red wine
   1 tablespoon lemon juice
   3 to 4 tablespoons blackberry jam or preserves, seedless
   1/4 teaspoon coarsely ground black pepper
   1/4 teaspoon salt
   whole blackberries for garnish, optional
   —————————————-
   PREPARATION:
   1. Put blackberries in food processor or blender and puree. 2. Put the berries through a fine mesh strainer into a small bowl. Set aside.
   3. Heat butter in a small sauté pan or saucepan over medium-low heat.
   4. Add onions and sauté, stirring occasionally, until tender and light yellow in color, about 10 minutes. Add the red wine and lemon juice. Bring to a boil; lower heat and simmer until reduced by about 1/2.
   5. Combine the blackberry pulp, jam or preserves, pepper, and salt; add to the wine mixture. Bring to a boil; reduce heat and simmer for 5 minutes.

   Or from cooks.com:

   CAPON BLACKBERRY MAIN COURSE
   4 boneless chicken breast
   1/4 c. salad oil
   1 tbsp. butter
   1/3 c. flour
   2 eggs, beaten well
   1/2 pt. fresh blackberries
   1/3 c. blackberry brandy
   2 tbsp. port wine
   1 pt. heavy cream
   3 tbsp. butter
   —————————————-
   1. Cut breast lengthways. Place between Baggie and lightly flatten with mallet.
   2. Place oil in 12″ fry pan. Add 1 tablespoon butter. Heat to 350 degrees or medium fire. Swirl pan to incorporate melted butter.
   3. Lightly dredge chicken in flour, shake off all excess. Dip in egg, be sure all flour is covered with egg.
   4. Add to hot oil, fry 3 to 4 minutes or until lightly browned. Turn and cook the other side as well.
   5. Hold cooked chicken on warm platter until all meat is cooked.
   6. Discard cooking oil. Bring pan back to heat and add wine and brandy (wine may burn off in pan if too hot, a cover will quickly smother fire).
   7. Add cream to the and break butter into nugget size pieces, whisk to form a smooth sauce.
   8. Add berries and reduce sauce until slightly thickened.
   9. Pour over warm chicken breast and garnish with fresh parsley sprig.
   Serves 4.

   Or from Drgourmet.com:
   Roast Tenderloin with Merlot Blackberry Sauce
   Servings = 4 | Serving size =2 tablespoons sauce with 4 ounces beef
   This recipe can be multiplied by 2.
   This sauce keeps well for about 2 – 3 days in the refrigerator.
   2 cups merlot
   1 pint fresh blackberries
   1 cup non-fat chicken stock
   1/4 tsp salt
   1/8 tsp fresh ground black pepper
   1/4 tsp dried thyme
   2 Tbsp maple syrup
   2 Tbsp light spread
   4 4 ounce tenderloin filets
   spray olive or grapeseed oil
   1/4 tsp salt
   fresh ground black pepper to taste
   —————————————-
   1. Place the merlot, blackberries, chicken stock, salt, pepper, thyme and maple syrup in a medium stainless or non-reactive sauce pan.
   2. Place the pan over high heat and bring to a boil.
   3. Reduce the heat to low and simmer for 30 minutes.
   4. Use a potato masher or a slotted spoon to gently mash all of the blackberries. Cook on simmer for another 15 minutes.
   5. Strain the sauce through a fine mesh strainer. Press down with a rubber spatula to remove all the liquid. Discard the pulp and seeds.
   6. Rinse the sauce pan and return the strained sauce. 7. Simmer for another 15 minutes until reduced by half. There should be about 1/2 to 2/3 cup sauce.
   7. Add 2 tablespoons Promise Buttery Spread Light and whisk until dissolved. Set aside.
   8. Heat a large non-stick skillet over medium-high heat. When hot, spray lightly with the oil and add the filets. Sprinkle the tops lightly with the salt and pepper. Cook for about 5 – 7 minute and turn. Cook for another 5 minutes for rare to medium rare.

   Serve topped with 2 tablespoons warm sauce.
   Nutrition Facts
   Serving size: about 2 tablespoons sauce with 4 ounces beef | Servings 4
   Calories 380 | Calories from Fat 117
   Amount Per Serving (% Daily Value)
   Total Fat 13g (20%) | Saturated Fat 4g (22%)
   Monounsaturated Fat 5g | Trans Fat 0g
   Cholesterol 81 mg (27 %) | Sodium 545 mg (23 %)
   Total Carbohydrates 17g (6%) | Sugars 6g
   Dietary Fiber 4g (15%) | Protein 27g
   Vitamin A 8% | Vitamin C 26 % | Calcium 7% | Iron 23%
   Vitamin K 21 mcg | Potassium 720 mg | Magnesium 56 mg

   As an alternative and found on elise.com

   “best blackberry muffins”
   2 cups all purpose flour
   1 Tbsp baking powder
   1/2 teaspoon salt
   2 large eggs
   1 cup sour cream
   1 teaspoon milk
   2/3 cup sugar
   8 Tbsp warm melted butter (1 stick)
   1 teaspoon vanilla
   11 oz of fresh blackberries, cut in half (often available at Trader Joe’s)
   (You can use frozen blackberries if fresh are not available.)
   —————————————-
   1. Position rack in center of oven. Preheat oven to 400°F. 2. Grease a standard 12 muffin pan or line with paper muffin cups. (Actually, with the berries you’ll have more batter than just for 12 muffins. This batch made 18 muffins.)
   2. Whisk together the flour, baking powder and salt in a large bowl.
   3. In a separate bowl, whisk together eggs, sour cream, milk, sugar, butter and vanilla.
   4. Add the wet mixture to the dry mixture and mix together with a few light strokes, just until the dry ingredients are moistened. Add the berries. (If you are using frozen berries, defrost them first, then drain the excess liquid, then coat them lightly in flour.) Do not overmix! Overmixing will cause the muffins to be dense, not fluffy. The batter should not be smooth.
   5. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted into the middle of 1 or 2 of the muffins comes out clean, 17-20 minutes (or longer). Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack.
   6. Serve as soon as possible, preferably within a few hours of baking.
   Adapted from The Joy of Cooking

   I hope this will help you.

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