Try cake-like blackberry pudding
Published 9:00 pm Sunday, August 6, 2006
How are you feeling this morning? Berry good? Just peachy? Great, because we have recipes to match your mood.
The first comes to us courtesy of Monroe cook Mary Huber, who tells us, “Since your Forum column topic today (July 21) was blackberry cobbler, I have to share this versatile recipe for blackberry pudding – which is really more like a cake.
“A longtime friend shared it with me last summer at blackberry time, but it can be enjoyed year-round with other berries and fruits, too. My soon-to-be-96-year-old Dad can hardly wait for blackberries to get ripe, so he can get out and pick them!”
The second recipe today is shared by Marcia Christiansen of Marysville.
“This recipe for peach pie comes from Minnesota,” she says. “Everyone asks me for this recipe.”
Blackberry pudding
2cups sugar (any kind, including fructose, sucanat, etc.), divided
1/3cup butter
2cups flour (any kind, white, whole-wheat, oat flour)
1teaspoon salt
2teaspoons baking powder
1cup milk
2-3cups blackberries, fresh or frozen
2cups boiling water
In large mixing bowl, cream 1 cup of the sugar and butter; add flour, baking powder, salt and milk and mix well. Spray a 9-by-13-inch baking pan with nonstick coating. Pour batter in pan, spread evenly with the blackberries, then sprinkle with remaining 1 cup sugar or other sweetener. Pour boiling water evenly over top. Bake at 350 degrees until top is golden brown, about 50 minutes.
Note: If desired, other types of berries or fruit – fresh, canned or frozen – can be used successfully in this recipe.
Makes one 9-by-13-inch pan.
Minnesota glazed peach pie
1/2cup sifted powdered sugar
1/2teaspoon almond extract
1/2teaspoon vanilla extract
1package (3 ounces) cream cheese, softened
3/4cup whipping cream, whipped
1(9-inch) pie shell, baked and cooled
Fresh peaches
2tablespoons cornstarch
1cup granulated sugar
1/2cup water
2tablespoons butter
In medium mixing bowl, add powdered sugar, almond extract and vanilla extract to cream cheese; beat until smooth and fluffy, then fold in whipped cream. Spread over bottom of pie shell and chill.
For the topping/glaze, peel, pit and mash enough peaches to measure 1 cup; turn into saucepan and stir in cornstarch, sugar and water. Cook, stirring constantly, until mixture comes to a boil; boil 1 minute. Stir in butter, remove from heat and let cool.
Peel, pit and slice enough peaches to make a single layer over the cream layer. Pour cold peach topping/glaze evenly over the top and chill.
Makes one 9-inch pie.
SOS: Arlington cook Jackie Marsh is keeping her fingers, toes, hair and even her ears crossed – well, that might be an exaggeration – but truly, she is hoping someone can come up with a recipe for the awesome lamb shanks served at the now-gone (sob!) Renee’s on Camano Island restaurant.
“A wonderful restaurant,” Jackie remembers. Among other favorites, “They did a lamb shank in some sort of rich reduction sauce. It was out of this world. I would be forever in your debt if you could get this recipe for me … “
Well, if I could, I surely would … but the whole thing hinges on a person and a possibility way far out of the realm of what I could possibly snatch, grab or beg for.
So, Forum readers, how about it? Does anybody (besides Renee, or maybe Renee?) have/will share a recipe that will produce succulent lamb shanks on a par with the ones Jackie longs for? If so, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
As you hopefully do know, we are always happy to receive your contributions and requests. But please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Food section.
