Appetizer with goat cheese and blackberry.
This is a wonderful old time recipe from my grandmother’s collection that I saved and have made many times. It is wonderful and even though the recipe calls for blackberries, I have substituted blueberries and had it come out equally delicious. The original recipe also calls for lard as the shortening but since I don’t use lard I substituted the lard for Crisco* a vegetable shortening. This is a wonderful treat to serve with tea or as a dessert after lunch or dinner. Here is how to make it…
A perfect springtime dessert to make when fresh rhubarb is available.
This recipe is a delicious sauce that can be used to cover pancakes, waffles, or even a yellow cake. It can be used as a dessert item or a breakfast item.
If in 1979 there were few plantations in our country, currently only available on the existence of any culture of blackberry – Rubus fructicosus. That’s because bush is so prevalent in the spontaneous flora, that processors prefer to make acquisitions of seasonal pickers, but to conclude prior to prospective vendors.
This has quite a few steps, but you can prepare the fruit and cream whilst the cake is baking, so doesn’t take too long. Serves approximately six people, or one if, like me, you cannot resist being a piggy and eating it all. You can use whatever fruit you like, I like doing it with strawberries and cherries, but you can easily use others.
At this time of year when summer slowly ebbs away and autumn edges its way in, what could be better than a walk in the countryside. And whilst out and about, why not look for the abundant blackberries just waiting to be picked – but once picked, what can we do with them?
Simple tips for attracting and maintaining a Bluebird population.