What to do with all these Berries

• 4 cups blackberries 
• 1 cup self-rising flour 
• 3/4 cup sugar 
• pinch salt 
• 1/2 stick butter, melted

Preheat oven to 375º.  Spread the berries in a 9 ×13-inch pan.  Mix the flour, sugar, and salt in a bowl.  Add the butter and work in with fingertips until crumbly.  Spread evenly over the berries.  Bake for 40 minutes until brown.  Serves 8.

Ref:  Mildred Council, Mama Dip's Family Cook book

• 4 cups fresh blackberries 
• 1/2 cup white sugar 
• 1/2 cup all-purpose flour
• 1 recipe for 1 9-inch double crust pie 
• 2 tablespoons milk 
• 1/4 cup white sugar

Combine 3 1/2 cups berries with the sugar and flour.  Spoon the mixture into a unbaked pie shell.  Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust.  Seal and crimp the edges.  Brush the top crust with milk, and sprinkle with 1/4 cup sugar.

Bake at 425º f for 15 minutes.  Reduce the temperature to 375º, and bake for an additional 20 to 25 minutes.

Ref:  Allrecipes.com  http://allrecipes.com

• 1 cup blackberries
• 2 eggs 
• 2 cups buttermilk 
• 2 cups flour
• 1 teaspoon baking soda
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/4 cup butter melted

Beat eggs until light and fluffy then beat in buttermilk and soda.  Sift flour, salt, sugar, and baking powder.  Add flour mixture to egg mixture beating well to make a thin batter.  Add blackberries and butter.

Fry on a hot buttered griddle until puffy and golden brown turning only once.  Serve hot.

Ref:  GroupRecipes  http://www.grouprecipes.com

• 4 cups blackberry juice 
• 7 1/2 cups sugar  
• 1 bottle liquid pectin  

To prepare juice:  Sort and wash fully ripe berries; remove any stems or caps.  Crush the berries and extract juice.  

To make jelly:  Measure juice into a kettle.  Stir in the sugar.  Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down.      Add the pectin and heat again to a full rolling boil.  Boil hard for 1 minute.    Remove from heat; skim off foam quickly.  Pour jelly immediately into sterilized hot containers and seal.    Makes 8 to 9 eight-ounce glasses.  

Ref:  Ball, Blue Book, Easy Guide to Tasty, Thrifty Canning and Freezing.

• 6 cups crushed blackberries  
• 1 (2 1/2- ounce) package powdered pectin 
• 8 1/2 cups sugar

Sort and wash berries.  Crush, and if very seedy, put through a sieve or food mill.  Measure crushed berries into a large kettle.  Add pectin and stir well.  Place on high heat and bring quickly to a boil, stirring constantly.  Add the sugar, continue stirring, and heat to a full bubbling boil.  Boil hard for 1 minute, stirring constantly.

Remove from heat; skim and stir alternately for 5 minutes.  Ladle the jam into hot, sterilized containers and seal immediately.

Ref:  Southern Living, Southern Country Cookbook

• 1 1/4 cups blackberries  
• 1/4 cup ketchup  
• 1/4 cup honey  
• 1/4 cup minced ginger  
• 1 teaspoon pepper  
• 1 or 2 teaspoons hot sauce, to taste  
• salt, to taste.

Whirl all in a blender until the berries are pureed.  Pour into a quart glass measuring cup.  Cover loosely with a microwave-safe plastic wrap, leaving a vent for steam.  Cook in a microwave oven at full power, stirring occasionally until berry mixture is reduced to 1 1/3 cups, about 8 minutes.  Serve with anything barbecued.

Ref:  Ultimate BBQ Sauce Recipes  http://www.bbq-sauce-recipes.com

• 1 prepared 9-inch graham cracker crumb crust
• 2/3 cup (5 oz can) evaporated milk
• 1 package (8 oz) cream cheese, softened
• 1 large egg 
• ½ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon grated lemon peel
• 1 ½ - 2 cups halved fresh strawberries
• 3 tablespoons strawberry jelly, warmed

Preheat oven to 325°F.

Place evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender; cover.  Blend until smooth.  Pour into crust.

Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for 2 hours before serving.

Ref:  Very Best Baking by Nestle.  www.verybestbaking.com

• 2 cups all purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter or margarine
• 1 cup milk
  • Sweetened strawberries
  • Melted butter or margarine
  • Whipped cream (optional)

Mix flour, baking powder, and salt and sift into a bowl. Add butter or margarine, and chop in with a knife until mealy. Add cold milk. Stir to make a soft dough. Pat or roll out dough 1/4 inch thick on lightly floured board. Cut with 2-inch, round cutter into 12 to 16 rounds. Place on ungreased cookie sheets; brush tops lightly with melted butter or margarine, and place in pairs one on top of other.

Bake at 450 degrees F for 10 to 12 minutes.

Separate, and fill with strawberries. Replace tops, and spoon additional strawberries over shortcake. Add whipped cream, if desired. Yield: 12 servings.

Ref: Southern Living, Southern Country Cookbook

• 4 cups fresh strawberries, divided
• 1 can (14 oz.) sweetened condensed milk
• 1/4 cup lemon juice
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 8 OREO Cookies, finely chopped
• 1 Tbsp. butter, melted

Line 9x5-inch loaf pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.   Mix chopped cookies and butter; spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. 

Freeze 6 hours or until firm.   Invert dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert.

Ref: Kraft http://www.kraftrecipes.com

• ½ cup fresh strawberries, halved
• 1 egg
• 1 cup milk
• 1 scoop vanilla ice cream

Blend strawberries, milk and egg for 10 seconds. Add ice cream and blend until smooth.

Ref: Florida Farm Bureau Women’s Homemaker’s Handbook

• 12  large fresh strawberries, rinsed
• 1  package (3 oz) cream cheese, softened 
• 2  tablespoons powdered sugar 
• 1  tablespoon sour cream

Remove stems from strawberries to form a flat base. Place strawberries on cutting surface, pointed end up. With sharp knife, carefully slice each strawberry in half vertically to within 1/4 inch of base. Cut each half into 3 wedges to form 6 petals. (Do not slice through base). Pull petals apart slightly.  

In small bowl, beat cream cheese, powdered sugar and sour cream until light and fluffy. With pastry bag and star tip or small spoon, fill strawberries with cream cheese mixture.

Ref: Betty Crocker https://www.bettycrocker.com

• 1/2 cup butter (1 cube), softened
• 1/2 cup powdered sugar
• 3-4 strawberries

Chop strawberries until very small. I ran mine through a mini food processor for several pulses and it worked perfectly. In a separate bowl, blend together the softened butter and powdered sugar. Add about 3/4 of the mashed strawberries and mix to combine. Determine at that point if you’d like to add the remaining strawberries or if you’re pleased with the consistency of the butter. I opted to not add the rest of mine- I liked that the butter was still somewhat thick. Spread over bread, rolls, muffins or croissants. It’s delightful on just about anything! Store in a closed jar or container in the fridge. Recipe yields two 4-oz jars of strawberry butter.

Ref: BUTTER with a side of BREAD https://butterwithasideofbread.com