Home
Calendar
Mailing List
Who We Are
Links
Market Reports
Farmers' Markets Schedule
Freedom Elementary School Garden Program
Restaurants & eateries
Past Events
Sources
Recipes
Contact Us
By The Contestants!
Junior 1st Place: Chaise Lathrop, age 11: Blackberry Cobbler
Prep and cook time: about 1 hour
Note: serve with ice cream
Makes 6-8 servings
1 cup sugar
2 tablespoon cornstarch
2 tablespoon quick-cooking tapioca
6 cups blackberries, rinsed and drained
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup sugar
1/2 cup cold butter
1 cup whipping cream
In a large bowl, combine 1 cup sugar, cornstarch, tapioca, blackberries, and lemon peel and juice. Mix gently to coat. Pour into a shallow 3-4 quart baking dish.
In another bowl, mix flour, baking powder, salt and remaining 1/4 cup sugar. With finger or a pastry blender, rub or cut butter into flour mixture until mixture forms soft, crumbly dough. Gently mix in whipping cream.
Pat 1/4 cup portions into flat disks and arrange evenly over fruit. Bake a 350-degree oven until topping is golden brown and fruit is bubbling, 45 to 55 minutes. Serve warm or at room temperature.
Junior 2nd Place: Michio Poppleton, age 14: Spicy Blackberry Cake
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon each ground cinnamon and grated orange peel
1/2 teaspoon each baking soda, salt and ground cloves
2 cups fresh or frozen (defrosted) blackberries
1/2 cup fresh orange juice
1 teaspoon vanilla
Orange Glaze
Blend 1/2 cup unsifted powdered sugar and 1-1/2 tablespoons orange juice until smooth.
Beat butter and sugar until creamy. Add eggs one at a time, beating after each addition. Combine flour, baking powder, cinnamon, orange peel, soda, salt and cloves; mix 1/4 cup flour mixture with berries and reserve.
Beat remaining flour mixture into butter mixture alternately with orange juice until blended; stir in berry mixture and vanilla. Turn batter into a greased flour-dusted 10 cup tube pan. (Fluted tube pan makes most attractive presentation).
Bake in 350 degree oven for 50 minutes or until pick inserted in center comes out clean.
Cool in pan 10 minutes; invert onto rack, drizzle with orange glaze.
Yield: Serves 12
Adult 1st Place: Sam Lathrop: Blackberry Pie
3 cups all-purpose flour
1-1/4 cup butter-flavored shortening
1 tsp salt
4 Tbsp cold water
1 egg
1 tsp vinegar
1 cup white sugar
5 Tbsp all-purpose flour
1/2 tsp cinnamon
5 cups fresh blackberries
1 1/3 Tbsp butter
Preheat oven to 450 degrees.
To make crust, mix flour, and shortening all together. Mix water, egg, and vinegar together; add to dry ingredients. Gather into ball, wrap in plastic and chill for one hour. Cut dough in half and roll and put in bottom of pie pan. (Keep other half chilled) Bake bottom shell until lightly browned.
Mix together sugar, cinnamon and 5 Tbsp flour. Combine berries with sugar mixture in bowl. Put berry mixture in piecrust. Roll out remaining dough for top mixture and place over mound of berries. Brush with milk and sprinkle with white sugar over top. Crump edges. Bake at 425 degrees for 60-70 minutes.
Adult 2nd Place: Sue Cluck (Harris): Loganberry Pie
Pie Dough
2 cups all-purpose flour
1-1/2 teaspoons salt
1/2 cup canola oil
5 tablespoons cold water
Sift dry ingredients
Combine oil & water
Add to dry ingredients
Logan Berry Pie Filling
4 cups logan berries
3/4 cup sugar or Splenda
3 tablespoons all-purpose flour
1/2 teaspoon lemon juice
a dash of salt
Bake at 375 degrees for 30-40 minutes.
Adult 3rd Place: Nick Prevedelli: Blackberry Cobbler
"Cobble-up" Means put together in a hurry
Mix together in a saucepan 3/4 cup sugar and 1 tbsp cornstarch. Stir in gradually 1/2 cup boiling water. Bring to a boil. Boil 1 min, stirring constantly, then add 3 cups blackberries. Pour in 10x6x2 baking dish. Dot with 1/2 tbsp butter. Sprinkle with 1/2 tsp cinnamon.
In another bowl sift together 1 cup flour, 1 tbsp sugar, 1-1/2 tsp baking powder, 1/2 tsp salt. Cut in fine with pastry blender 3 tbsp shortening. Stir to make soft dough 1/2 cup milk. Drop by spoonfuls onto blackberries. Bake 30 min at 400 degrees. Serve warm. Makes approx 6 servings.
Kimberly Wright: Blackberry Cornmeal Pudding
A work in progress
12 oz unsalted butter, softened, preferably organic
5 cups confectioners' sugar, preferably organic
1/4 tsp ground vanilla bean
4 extra large whole eggs
2 extra large egg yolks
2 cups bread flour
1 cup stone ground organic cornmeal
Cream butter and sugar until fluffy. Add vanilla and eggs, one at a time, beating well after each addition. Gently mix in flour and cornmeal. Bake in 12" round pan, buttered and floured, at 325 degrees for 1-1/4 hours. Turn out of pan onto rack & cool completely.
3-1/2 cup (or more) blackberries
1/4 cup brandy
1/3 cup sugar
Cook in saucepan until juices run and sugar is dissolved. Pour over cooled cake. Cover loosely and let sit at room temperature at least six hours and up to one day.
Garnish with additional fresh blackberries and serve with crème fraîche. Serves 12.
Eileen Poppleton: Blackberry-Walnut Cream Cake
1-1/2 cups whipping cream
2 teaspoons vanilla
3 eggs
1-1/2 cups flour
1-1/2 cups sugar
1 cup finely chopped walnuts
2 teaspoons baking powder
1/4 teaspoon salt
1 cup blackberries
LEMON FROSTING
1 cup butter (don't substitute)
3 cups powdered sugar
2 tablespoons lemon juice
1 teaspoon vanilla
4 egg yolks
Beat the cream until stiff; add vanilla. Beat eggs until thickened; fold into whipped cream. Mix dry ingredients and fold into whipped cream mixture. Fold in walnuts and blackberries.
Pour into two greased and floured 9-inch round or square cake pans. Bake in 350 degree oven for 30 minutes.
Cool 10 minutes, remove from pans, and cool completely on racks.
Beat butter, sugar, juice and vanilla. Beat in egg yolks one at a time until fluffy. Spread between layers and on top of cake. Refrigerate until serving time.
Yield: 12 servings
Anonymous: Triple Berry Galette
Pastry
1.5 c all-purpose flour
0.5 tsp. salt
10 tbsp. (1.25 sticks) cold butter
3-6 tbsp. ice water
Fruit filling
1 basket each blueberries, raspberries, blackberries
2-4 tbsp. sugar, plus 1 for sprinkling
Directions
1. Pulse flour and salt in food processor to combine. Cut butter into pieces and scatter over flour, then pulse till course crumbs.
2. Add 1 tbsp. water while pulsing, repeating until dough just sticks together when pinched with fingers.
3. Dump dough onto work surface and smear dough (about a third at a time) with heal of hand, starting at end farthest away. Gather dough up and repeat once. Dough should now be cohesive.
4. Wrap in plastic wrap and refrigerate about 1 hour, until dough is cold and firm.
5. Remove dough from fridge; if necessary, allow it to warm until dough is malleable and does not tear. On a large piece of lightly floured parchment paper roll dough to a round shape about 1/4-inch thick.
6. Return to refrigerator for 15 minutes.
7. During this time, wash and dry berries. Combine in bowl with sugar, sweetening to taste. Pre-heat oven to 400 degrees.
8. Remove pastry from refrigerator and pile fruit in center, leaving a 2-inch border. Again, allow dough to warm until malleable. Fold up dough around fruit, overlapping and pinching dough about every 2 inches.
9. Brush dough with water and sprinkle with sugar. Bake at 400 degrees until crust is golden brown and fruit is bubbling, about 45 minutes.
Rachel Luehers: Summer Strawberry Cake
1 package white cake mix
1 package (3 oz) strawberry gelatin
1 cup mashed fresh strawberries
1 cup vegetable oil
1/2 cup whole milk
4 large eggs
Preheat oven to 350 degrees. Lightly grease three 9-inch round cake pans.
Place cake mix, strawberries, oil, eggs, milk and gelatin in large mixing bowl and mix well. Pour mixture into prepared pans and bake in oven for 28 to 30 minutes. Allow to cool completely before frosting.
Strawberry Cream Cheese Frosting
1 package cream cheese (room temperature)
1 stick of butter (room temperature)
3-1/2 cups confectioners' sugar, sifted
3/4 cup ripe strawberries, mashed to make 1/2 cup and drained well
1/2 cup grated coconut
1/2 cup chopped pecans
Combine the butter and cream cheese in a bowl and blend well. Add the sugar and drained strawberries, continue mixing until frosting lightens in color. Fold in pecans and coconut and mix well.
Place one cake layer on plate and frost top. Add another cake layer and frost as well. Add last cake layer and with remaining frosting, frost the outside of the cake until covered.
Suzy Biondi: Blueberry Crumble Surprise
1 package yellow cake mix
1 cup melted butter
1 cup old fashioned oatmeal
1/2 cup packed brown sugar
2 large eggs
2 cups blueberries, rinsed and drained
1/2 cup granulated sugar
350 degree oven
13 by 9 inch baking pan
Place cake mix, butter, oatmeal, brown sugar and eggs in bowl and mix well. Mixture should be well blended and thick.
Reserve 1-1/2 cup cake dough. Press the remaining dough into the bottom of baking pan, making sure the bottom of pan is covered.
Mix blueberries and sugar in a bowl, spread evenly on top of cake mixture in pan. Break off pieces of reserved dough and place on top of blueberries. Bake for 40-45 minutes until top is brown.