Aunt Joshia Maes Blackberry Doobie Food

AUNT JOSHIA MAE'S BLACKBERRY DOOBIE

Aunt Joshia Mae's Blackberry Doobie image

Now I like the strange and unusual when it comes to things. And when I read this recipe, I had to do a double take cause I was wondering to myself, "What the hell is a blackberry doobie?",lol. But this is another good recipe from Mrs. LaBelle. You can use blueberries or a combo of berries but not strawberries. Plus you can also...

Provided by Jamallah Bergman

Number Of Ingredients 10

Ingredients

4 pt fresh blackberries or blueberries
3/4 c sugar
1/2 c water
4 Tbsp butter, cut into pieces (1/2 stick)
2 Tbsp cornstarch dissolved in 1/4 cup water
DUMPLINGS
2 c self rising flour
2 Tbsp sugar
1/2 c vegetable shortening
2/3 c milk

Steps:

1. In a deep 12 inch skillet, toss the berries,sugar,water and butter. Bring to a simmer over medium heat,stirring often. Reduce the heat to low and simmer for 5 minutes. Stir in the dissolved cornstarch and cook until the juices thicken, about 1 minute.
2. Meanwhile,make the dumplings: In a medium bowl, mix the flour and sugar. Add the shortening. Using a fork or a pastry blender,cut the shortening into the flour until the mixture resembles coarse crumbs. Using a fork, stir in the milk. Using a scant tbsp of dough for each dumpling, roll into 24 balls and place on a baking sheet.
3. Drop the dumplings into the simmering berries. Cover tightly and cook until the dumplings are cooked through, about 20 minutes. Serve hot, spooned into individual bowls.

BLACKBERRY FOOL

Blackberry Fool image

This cool, creamy dessert is the perfect end to a summertime dinner.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 15m

Number Of Ingredients 5

Ingredients

2 cups blackberries (8 ounces total), plus more for garnish
1/2 cup sugar
1 teaspoon fresh lemon juice
2 cups heavy cream
1/2 teaspoon pure vanilla extract

Steps:

In a blender, combine berries, sugar, and lemon juice; blend until smooth. Pour mixture through a fine-mesh sieve, pressing with a rubber spatula to push through. Discard seeds; transfer 1/2 cup berry puree to a small bowl. Cover and refrigerate; reserve for topping.
In a large bowl, combine cream and vanilla; whip until stiff peaks form. Gently fold remaining berry puree into cream. Spoon mixture into custard cups. Cover loosely and refrigerate 1 hour (or up to overnight). To serve, drizzle blackberry fools with reserved berry puree, and garnish with blackberries.

Nutrition Facts : Calories 270 g, Fat 22 g, Fiber 1 g, Protein 2 g

BLACKBERRY DOOBIE

BLACKBERRY DOOBIE image

Categories Berry Dessert Quick & Easy Pastry Boil

Yield 6-8 servings

Number Of Ingredients 10

Ingredients

4 pints fresh blackberries
3/4 cup sugar
1/2 cup water
4 tablespoons (1/2 stick) butter, cut into pieces
2 tablespoons cornstarch dissolved in 1/4 cup water
Dumplings
2 cups self-rising flour
2 tablespoons sugar
1/2 cup vegetable shortening
2/3 cup milk

Steps:

In a deep 12-inch skillet, toss the berries, sugar, water, and butter. Bring to a simmer over medium heat, stirring often. Reduce the heat to low and simmer for 5 minutes. Stir in the dissolved cornstarch and cook until the juices thicken, about 1 minute. Meanwhile, make the dumplings: In a medium bowl, mix the flour and sugar. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs. Using a fork, stir in the milk. Using a scant tablespoon of dough for each dumpling, roll into 24 balls and place on a baking sheet. Drop the dumplings into the simmering berries. Cover tightly and cook until the dumplings are cooked through, about 20 minutes. Serve hot, spooned into individual bowls.

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