BLACKBERRY ICE CREAM
1 (3 oz.) pkg. blackberry jello
1/2 c. boiling water
1 (16 oz.) pkg. frozen unsweetened blackberries (thawed)
2 eggs
1 qt. milk
1 c. whipping cream
1 (3-3/4 oz.) pkg. instant vanilla pudding
1 1/4 c. sugar
1/4 tsp. salt
2 tsp. vanilla

Dissolve jello in boiling water in freezer canister. Beat eggs with 1
cup milk. Add remaining ingredients and stir until mixed. Freeze as
you would any other homemade ice cream. Yield 2-1/2 quarts.


--------------------------------------------------------------------------------

BLACKBERRY MOUSSE
2 c. packed fresh blackberries
1 envelope. unflavored gelatin
2 tbsp. cold water
1/3 c. plus 2 tbsp. granulated sugar
1/4 c. water
2 egg whites
1 1/2 c. whipping cream
Blackberries for garnish (optional)

Puree blackberries in a food processor or blender. Strain through a
fine strainer to remove seeds. Soften gelatin in 2 tablespoons cold
water. Set aside. In a medium saucepan, place blackberries, sugar and
1/4 cup water. Simmer for 5 minutes. Mix into gelatin mixture. Beat
egg whites until stiff but not dry. Fold into berry mixture. Beat
cream until stiff peaks form. Fold into berries. Pour mousse into 4 to
6 individual serving glasses, or a decorative bowl. Garnish with fresh
blackberries if desired. Chill in refrigerator for 3 hours or until
ready to serve.


--------------------------------------------------------------------------------

BLACKBERRY ICE CREAM SAUCE
2/3 c. sugar*
2 tsp. cornstarch
1/8 tsp. salt
1-1/4 c. crushed blackberries
1/3 c. blackberry jelly

*When using frozen berries, reduce sugar to 1/2 cup. Keeps well in
refrigerator for several weeks in covered container. Combine sugar,
cornstarch, and salt in a saucepan and mix well. Add blackberries and
jelly. Cook and stir until mixture boils, thickens, and becomes clear.
Strain to remove seeds. Cool. Drizzle sauce over vanilla ice cream.
Yield: 1 cup sauce. VARIATIONS: You may substitute raspberries and
currant jelly, or strawberries and strawberry jelly.


--------------------------------------------------------------------------------

CHICKEN BREAST STUFFED WITH BLACKBERRY
CHUTNEY AND BLACKBERRY SAUCE
4 pieces skinless, boneless chicken breast
1-1/2 c. chicken stock
1 jar Jennivine Blackberry Chutney
1 c. fresh blackberries
2 tbsp. brandy
Some flour to coat chicken breast

Pound chicken breast and roll up with some Blackberry Chutney. Cook
until done on medium heat. Deglaze the pan with brandy and fresh
blackberries. Add chicken stock and adjust the seasoning.


--------------------------------------------------------------------------------

TENNESSEE BERRY CRISPS
3/4 c. quick cooking rolled oats
3/4 c. packed brown sugar
1/4 c. all purpose flour
1/4 tsp. salt
1 qt. fresh blackberries or raspberries, washed & hulled
2 tbsp. sugar

Preheat oven to 350 degrees. In medium bowl, combine oats, brown
sugar, flour and salt. Cut in butter until mixture resembles coarse
crumbs. Set aside. Place berries in a 10"x6"x2" baking dish. Sprinkle
with sugar. Sprinkle crumb mixture on top. Bake for 40 to 45 minutes.
Serve warm with cream or ice cream. Makes 6 servings.


--------------------------------------------------------------------------------

BLACKBERRY SKILLET DESSERT
2/3 c. flour
1/3 c. sugar
1/4 tsp. salt
2 eggs
1 c. milk
1/2 tsp. vanilla
1 tsp. shortening
3 tbsp. 10X sugar
2 c. blackberries

Heat cast iron skillet (9" or 10") over medium heat. Combine flour,
sugar and salt in medium size bowl. Add the milk, eggs and vanilla,
whisking briefly until smooth. Skillet is hot enough when a drop of
water sizzles and dances across surface. Brush skillet with
shortening. Reduce heat to low. Pour batter into skillet; cover and
let cook 10 minutes. Top should be firm and puffy and bottom golden
brown. Using thin metal pancake turner, loosen pancake around sides
and carefully slide out onto serving dish. Sprinkle with 10X sugar and
top with blackberries.


--------------------------------------------------------------------------------

OLD FASHIONED BERRY SHORTCAKE
SHORTCAKE:
2 c. sifted all purpose flour
1/4 c. granulated sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 c. butter or margarine
3/4 c. milk

BERRY TOPPING:
1-1/2 qts. raspberries, blackberries, or sliced strawberries
3/4 c. granulated sugar
1 c. heavy cream
2 tbsp. confectioners' sugar

Make Shortcake

Preheat oven to 450 degrees. Lightly grease an 8"x8"x2" pan.

Into medium mixing bowl, sift together flour, sugar, baking powder and
salt. With pastry blender or 2 knives, cut in butter until mixture
resembles coarsely cornmeal. Make a well in center of flour mixture.
Pour in milk all at once; mix with fork just until all flour is
moistened. Dough will be lumpy.

Spoon dough into prepared pan; then press with fingers to fit pan.
Bake 12 to 15 minutes or until golden and a cake tester inserted in
center comes out clean. Cool partially; cut into 9 squares.
(Shortcakes can be served warm or cold.)


--------------------------------------------------------------------------------

PEACH BERRY CRUMBLE
TOPPING:
1 c. Pillsbury's BEST all-purpose or unbleached flour
3/4 c. sugar
1/4 c. margarine or butter, softened
1 egg, slightly beaten

FILLING:
1 c. sugar
3 tbsp. cornstarch
1 c. water
1/4 tsp. almond extract
16 oz. pkgs. slice, frozen peaches, thawed
1 c. fresh cranberries
1 c. frozen blackberries

Heat oven to 400 degrees. Lightly spoon flour into measuring cup;
level off. In medium bowl, combine flour and 3/4 cup sugar. Using
pastry blender or fork, cut in margarine until mixture is crumbly.
Stir in egg; mix well. Set aside. In small saucepan, combine sugar and
cornstarch; add water. Cook over medium heat

until mixture boils and thickens, stirring constantly. Stir in almond
extract. In 8-inch (2-quart) square baking dish, combine peaches,
cranberries and blackberries; stir in hot cornstarch mixture. Crumble
topping over fruit mixture. Bake at 400 degrees for 40 to 45 minutes
or until topping is golden brown. Serve warm with sweetened whipped
cream, sour cream or ice cream, if desired. Makes 9 servings.


--------------------------------------------------------------------------------

VERY EASY BERRY CRUMBLE
3 c. raspberries, blueberries, blackberries OR 12 or 16 oz. frozen
berries
2 tbsp. lemon juice
2/3 c. packed brown sugar
1/2 c. all purpose or whole wheat flour
2/3 c. quick cooking oats
1/3 c. margarine or butter, softened
3/4 tsp. ground cinnamon
1/4 tsp. salt
Cream or ice cream

Spread raspberries in 8 x 8 inch baking dish. Sprinkle with lemon
juice. Mix brown sugar, flour, oats, margarine, cinnamon and salt.
Sprinkle on top. Microwave, uncovered on high (100%) until berries are
hot and bubbly, 7 to 10 minutes. Let stand 10 minutes. Serve warm with
ice cream or cream.


--------------------------------------------------------------------------------

BLACKBERRY WHIP
2 egg whites
Dash of salt
1/4 c. sugar
Grated rind of 1 lemon
1 tbsp. fresh lemon juice
1 pt. blackberries

Beat egg whites with salt until stiff. Gradually beat in sugar, one
tablespoon at a time. Beat until thick and glossy. Fold in lemon rind,
lemon juice, and washed, well-drained berries. Chill. Serve with
custard sauce or plain. Makes 4 servings.


--------------------------------------------------------------------------------

WHITE RUSSIAN BLACKBERRY CHEESECAKE
1/2 c. butter or margarine
2 tbsp. Kahlua
2 c. shortbread cookie crumbs
1 c. blackberries
1 to 2 tbsp. sugar
2 to 3 tbsp. Minute tapioca
16 oz. cream cheese, softened
1 c. sugar
3 eggs
1 c. sour cream
1/2 c. whipping cream
1/4 c. Kahlua
3 tbsp. vodka
1/2 c. blackberry Jello
1 tbsp. vodka
1 c. whipped topping
3 tbsp. Kahlua

Preheat oven to 350 degrees. Heat butter in saucepan over medium heat
until light brown, stirring constantly. Remove from heat. Stir in 2
tablespoons Kahlua. Add cookie crumbs; mix well. Press onto bottom and
halfway up side of greased 10 inch springform pan. Spread blackberries
over crumbs. Sprinkle with 1 to 2 tablespoons sugar and tapioca.
Combine cream cheese and 1 cup sugar in mixer bowl;mix well. Add eggs
one at a time, beating well after each addition. Add sour cream,
whipping cream, 1/4 cup Kahlua and 3 tablespoons vodka; mix well. Pour
over blackberries. Place shallow pan half full of hot water on lower
rack of oven. Bake cheesecake for 1 hour to 1 hour and 15 minutes or
until center is set.

Chill for several hours to overnight. Remove side of pan. Bring
blackberry jelly to a boil in saucepan, stirring frequently. Stir in 1
tablespoon vodka. Drizzle by teaspoonfuls over side of cheesecake.
Pour remaining jelly mixture over top of cheesecake, spreading to
edge. Chill until set. Garnish with mixture of whipped topping and 3
tablespoons Kahlua. Yield: 16 servings.


--------------------------------------------------------------------------------

BLACKBERRY SALAD
1 lg. pkg. blackberry Jello
2 c. boiling water
1 (15 oz.) can blackberries
1 lg. can crushed pineapple, undrained

Top with the following after congealed: 1 (8 oz.) sour cream
1/2 c. sugar
1 (8 oz.) pkg. cream cheese, softened
Tad of vanilla

Dissolve Jello in water. Add pineapple and blackberries. Pour in dish.
Congeal. Top with above ingredients. Sprinkle with nuts! Use juice
from blackberries and mix with the water to make the 2 cups liquid.




--------------------------------------------------------------------------------

MILLIONAIRE'S FRUIT SALAD
1 (20 oz.) can pineapple chunks in their own juice, drained, reserving
liquid
1 (11 oz.) can mandarin orange sections, drained, reserving liquid
3 rounded tbsp. cornstarch
1 (8 oz.) carton plain yogurt
1 1/2 tbsp. sugar
1 tsp. vanilla extract
1 c. halved, seedless grapes
1 banana, sliced
1 tart apple, cut into chunks
2 fresh, ripe peaches, pitted and sliced
1 c. fresh raspberries or blackberries

In a small saucepan over medium heat, cook pineapple liquid and
mandarin orange liquid with cornstarch, stirring constantly, until
thickened. Remove from heat and let cool. In a large bowl, combine
yogurt, sugar and vanilla. Stir in completely cooled juice mixture.
Stir in pineapple, orange segments, grapes, banana, apple chunks, and
peach slices. Spoon into large, clear serving bowl and scatter

berries over the top of the salad. Cover and refrigerator until well
chilled. Yields 12 side servings.


--------------------------------------------------------------------------------

BLACKBERRY PUDDING
1 c. blackberry jam
1/2 c. butter
1 egg
1 c. sugar
1/2 c. buttermilk
1 level tsp. soda
1 1/2 c. flour

Mix together all ingredients at top of recipe and bake 30 minutes or
until done.

SAUCE:
1-1/2 c. sugar
2 tbsp. flour

Mix well. Then add 2 scant cups boiling water and boil mixture until
it thickens. Add 1/2 cup butter or margarine and vanilla to taste. Cut
pudding in squares and place in a bowl. Cover with this sauce. Repeat
layers until your bowl is filled.


--------------------------------------------------------------------------------

FRUIT CRISP - APPLE, BLACKBERRY, ETC.
Apples, blackberries, etc. (1 can filling or equiv. of fresh fruit)
1 c. flour
1 c. sugar
1 tsp. baking powder
1 tsp. salt
1 stick butter, melted
1 egg
Cinnamon (optional)

Mix dry ingredients together. Add 1 stick melted butter and 1 egg; mix
together. Spray baking dish with Pam. Put fruit in bottom of baking
dish. Pour mixture over fruit. Sprinkle with cinnamon. Bake at 350
degrees until golden brown, about 10-15 minutes.


--------------------------------------------------------------------------------

BLACKBERRY SYRUP
6 c. mashed peaches
6 c. sugar
1 pkg. frozen blackberries, mashed
1 c. crushed pineapple, with juice
1 (8 oz.) jar maraschino cherries, chopped (optional)2 (6 oz.) pkgs.
blackberry jello

Cook these ingredients 20 minutes, then add: Bring to a good boil.
Fill pint jars; seal.


--------------------------------------------------------------------------------

BLACKBERRY JAM
2 c. blackberries
4 c. rhubarb
4 c. sugar
Pinch salt

Clean berries, rhubarb. Cut rhubarb into one inch pieces. Combine
fruit with 2 cups sugar, heat, boil 3 minutes. Add rest of the sugar,
pinch salt, boil four minutes. Pour into sterilized jars. Seal. Makes
three pints.


--------------------------------------------------------------------------------

BLACKBERRY FREEZER JAM
3 c. blackberries, crushed
5-1/4 c. sugar
1 box Sure-Jell fruit pectin

Measure berries into large bowl; thoroughly stir in sugar and let
stand 10 minutes. Mix 3/4 cup water and Sure-Jell in small saucepan.
Bring to a full boil and boil 1 minute, stirring constantly. At once,
stir into fruit and continue stirring 3 minutes. Immediately put into
prepared containers (freezer jars or cartons that have been scalded),
leaving 1/2 inch space at top. With a damp cloth, wipe any spills from
containers. Cover at once with lids. Let stand at room temperature for
24 hours. Store jam in freezer until ready for use.


--------------------------------------------------------------------------------

JAM CAKE
2 c. flour
1 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1-1/2 c. sugar
3 eggs
1 c. blackberries
3/4 c. buttermilk
1/2 c. shortening

ICING:
1 stick butter
1 box powdered sugar
Berry juice
Dash of salt

Cream shortening and sugar until fluffy. Add eggs one at a time, add
drained berries. Alternate the buttermilk and dry ingredients. Bake in
two 8 or 9 inch pans at 375 degrees for 35 minutes. Mix together.


--------------------------------------------------------------------------------

DIET BLACKBERRY JAM
4 c. crushed blackberries
8 tbsp. liquid sweetener

Measure crushed blackberries into a kettle. Add sweetener and stir
well. Boil rapidly, stirring constantly until mixture thickens. Pour
hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process
15 minutes in boiling water bath. Yield: about 1 pint. 1 tablespoon =
10 calories.


--------------------------------------------------------------------------------

OLD FASHIONED BLACKBERRY PIE
1 c. sugar
2 tbsp. minute tapioca
1/8 tsp. salt
1/2 tsp. grated lemon peel
3 c. fresh blackberries
1 tbsp. butter or margarine

PASTRY FOR 9 INCH PIE, DOUBLE CRUST:
2 c. flour
1 tsp. salt
3/4 c. shortening
1/3 c. cold water

Blend sugar, tapioca and salt in bowl. Add blackberries and lemon
peel. Stir and set aside while making crust. Pastry crust: Sift flour
and salt into a bowl. Cut in shortening with blender. Add water and
toss lightly. Make two balls. Roll out bottom crust. Place in pie pan
and add filling. Dot with butter. Roll out top crust. Dampen lower
crust edge. Place top crust on. Seal edges. Cut designs with sharp
knife for escape of steam. Sprinkle with a small amount of sugar. Bake
425 degrees for 15 minutes, then 375 degrees for about 40 minutes.


--------------------------------------------------------------------------------

EASY BLACKBERRY COBBLER
2 c. sugar
1/3 c. butter
2 c. flour
2 tsp. baking powder
1 tsp. salt
1 c. milk
2 c. blackberries
2 c. boiling water

Cream 1 cup sugar with butter; add flour, baking powder, salt and
milk; mix well. Pour into 12 x 8 x 2 inch baking pan. Pour
blackberries over batter. Sprinkle remaining sugar over berries. Pour
boiling water over top. Bake at 350 degrees for 50 minutes or until
golden brown. Serve plain or with cream.