Grandmas Blackberry Cake Food

GRANDMA NORN'S UNBELIEVABLE BLACKBERRY CAKE

Steps:

• In large bowl mix cake mix, eggs, oil and Jello on high speed with electric mixer about 2 minutes.
• Add berries; mix until blended well.
• Pour into greased and floured 9x13-inch pan.
• Bake at 350 until fork inserted in center comes out clean, about 40-45 minutes.
• Allow cake to cool completely.
• In bowl make icing by beating cream cheese and butter until smooth. Gradually add confectioners' sugar.
• Frost cake, chill and serve.

GRANDMA'S BLACKBERRY CAKE

Steps:

• Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.

GRANDMA'S CAKE

Steps:

• Preheat oven to 350°F. Beat butter and 1 cup of the sugar in large bowl with electric mixer until light and fluffy. Blend in eggs and vanilla. Add flour, cereal and baking powder; mix well. Pour into lightly greased 13x9-inch baking pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Meanwhile, mix remaining 1 cup sugar and water in small saucepan. Bring to boil on medium-high heat. Boil 5 minutes.
• Remove cake from oven. Immediately pour hot sugar mixture over cake. Cool cake completely in pan on wire rack. Cut into 24 squares to serve.

GRANDMA'S BLACKBERRY COBBLER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Whisk 1 1/2 cups sugar, cornstarch, and a pinch of salt together in a small bowl; set aside.
• In a separate bowl, whisk the flour with 1 1/2 cups sugar, baking powder, and another pinch of salt. Mix in the softened butter until the mixture resembles cornmeal, then stir in the milk until moistened. Spread the blackberries into a 9x13-inch baking dish, and spoon the batter evenly over top. Sprinkle with the cornstarch mixture, then pour the boiling water over top.
• Bake in the preheated oven until the mixture is bubbly, and the topping is golden brown, 40 to 45 minutes.

MELLISSA'S GRANDMA'S BLACKBERRY COBBLER

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
• Place the blackberries into a large saucepan; add the cornstarch and 1 1/2 cup of sugar. Pour in the water, and bring to a boil over high heat, stirring constantly until the berries have thickened, about 5 minutes. Pour into the prepared baking dish.
• Whisk the flour, baking powder, salt, and 2/3 cup of sugar together in a mixing bowl. Cut in the margarine until it is the size of peas. Stir in the milk until a soft dough forms, then drop by spoonfuls onto the hot blackberry topping.
• Bake in the preheated oven until golden brown, 30 to 45 minutes.

GRANDMA'S BLACKBERRY PIE

Steps:

• Beat the egg and vinegar together in a small bowl, and set aside. Whisk together the flour, 2 tablespoons sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Stir in the egg and vinegar mixture. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 30 minutes or up to three days.
• Preheat an oven to 375 degrees F (190 degrees C).
• Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside. Arrange the apple slices on the bottom of the pie crust, then scatter the blackberries on top. Sprinkle with 1/2 cup sugar. Place the second pie crust on top of the fruit mixture, and pinch the top and bottom crusts together. Lightly sprinkle the top crust with water, followed by the remaining 1 tablespoon of sugar. Poke several holes in the top of the crust with a fork to allow steam to escape during baking.
• Bake in the preheated oven until golden brown, 40 to 45 minutes.

BLACKBERRY-ORANGE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 9-in. springform pan., In a large bowl, cream butter and 3/4 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and orange zest. In another bowl, whisk 1-1/2 cups flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Transfer to prepared pan., In a bowl, toss blackberries with remaining flour; arrange over batter. Sprinkle with remaining sugar. Bake until a toothpick inserted in center of cake portion comes out clean, 40-45 minutes., Loosen sides from pan with a knife; remove rim from pan. Cool on a wire rack; serve warm or at room temperature. If desired, dust with confectioners' sugar before serving.

GRANDMA'S JAM CAKE

Steps:

• Cake:.
• In the original recipe, my grandmother starts out by insisting that this be mixed BY HAND with a wooden spoon for 500 strokes. The mixer works fine. The original recipe was written for half lard and half butter (fresh churned), but in the letter my grandmother mentioned that she had started using shortening instead of the lard.
• Cream shortening and sugars.
• Add eggs, jam, and vanilla. Mix well.
• Sift all dry ingredients and add to the creamed sugar mixture. Mix well.
• Add buttermilk and nuts and mix by hand.
• This makes 3 round layers of a 8 or 9 inch layer cake. Bake 350 for 30 minutes or until done. Allow layers to cool before frosting.
• Icing:.
• For the frosting, my grandmother's original instructions called for using the leftover coffee that had been sitting on the stove all day keeping warm. I find that making up a cup of coffee with espresso powder works well. You do want a strong mocha flavor for the icing.
• Mix all the icing ingredients using a mixer. It will be a stiff icing.
• Making layer cakes must have been common back in the early 50s, because my grandmother didn't even bother to write down instructions for making icing or assembling the cake. She just listed the ingredients and how to make stong coffee. Needless to say, assemble like any other layer cake.

GRANDMA'S JAM CAKE

Steps:

• On a cheese grater, grate 1 apple and 1 banana and put them aside.
• Preheat oven to 200 Celsius/400 Fahrenheit.
• In a bowl, add water and jam and mix using a fork.
• Add oil, cinnamon, vanilla, baking soda and sugar and mix well.
• Start adding and mixing flour using a mixer until you have created a not-too-thick-not-too-runny batter.
• Add the fruits to the mixture and mix gently with a fork.
• Pour into a baking pan and bake for 20-30 minutes, depending on your oven.

BLACKBERRY JELLY LIKE GRANDMA MADE

Steps:

• Rinse berries and place in large kettle with water.
• Bring to a boil and simmer for 5 minutes.
• Drain berries and put threw cheesecloth to remove all seeds.
• Add back to kettle with sugar.
• Boil to 220 degrees (-2 degrees for each 1000 feet above sea level)- I just used 220 in Ohio.?.
• I have noticed I need to boil at the 220 mark for awhile for a nice gel, so make sure you not only hit the 220 mark but go for 221, to be on the safe side.
• Put in sterilized jars.