Hallmark’s Blackberry Slump Recipe

Recipe by Jennifer Fujita

A slump is a New England creation—halfway between a cobbler and a British steamed pudding. Biscuit dough is dropped atop simmering fruit and covered until cooked through.

Yield: about 6 to 8 servings

Blackberry Slump

Photo by Hallmark©

 

Ingredients:

For the Berry Mixture:

  • 1 cup sugar
  • 2 Tbsp. flour
  • 4 cups blackberries Juice of 1⁄2 lemon Zest of 1 lemon

 

For the Dumplings

  • 1 cup flour
  • 2 tsp. baking powder
  • 1⁄2 tsp. salt
  • 2 tsp. sugar
  • 3⁄4 cup buttermilk or whipping cream 2 Tbsp. melted butter
  • Ice cream, whipped cream or cold heavy cream for serving

 

Directions:

  1. For the berry mixture, combine the sugar and flour and mix well. In a Dutch oven or skillet, combine berries, the sugar and flour mixture, lemon juice and zest.
  2. Let rest for 15 minutes to allow juices to run. Then, bring berries to a simmer to dissolve the sugar. While berries are simmering, start on the dumplings.
  3. For the dumplings, sift together flour, baking powder, salt and sugar. Heat buttermilk or whipping cream and butter just until butter melts, and then add it to the flour mixture. Stir to combine.
  4. Drop heaping teaspoons of dumpling batter onto the berry mixture. Place the lid back on the skillet and simmer without disturbing for 15 to 20 minutes. Dumplings should puff up and be dry inside.
  5. Serve warm with a scoop of ice cream, whipped cream or cold heavy cream.

 

For more recipes, click here on the Hallmark website.

Star-Spangled Red, White & Blue Slab Pie

Recipe provided by Pillsbury™

Pillsbury™ Star-Spangled Red, White and Blue pie

Photo by Pillsbury

Ingredients: 

  • 3 Pillsbury™ refrigerated pie crusts, softened as directed on box (from 2 boxes)
  • 1/4 cup sugar
  • 2 packages (8 oz each) cream cheese, softened
  • 2 containers (6 oz each) Yoplait® Original lemon burst yogurt
  • Juice and grated peel of 1 lemon (3 tablespoons juice and 1 teaspoon peel)
  • 6 cups assorted berries (sliced strawberries, blueberries, raspberries and blackberries)
  • 1 cup strawberry glaze (from 13.5-oz container)

 

Directions:

  1. Heat oven to 450°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Prick crust several times with fork.
  2. Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.
  3. Meanwhile, remove another pie crust from pouch. On lightly floured surface, unroll crust. Roll to 12-inch circle. Cut stars using 1-, 1 1/2- and 2-inch cookie cutters. Place 1 inch apart on large ungreased cookie sheet. Brush with water; sprinkle with 1 tablespoon of the sugar.
  4. Bake 5 to 7 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack. Cool completely, about 15 minutes.
  5. Meanwhile, in medium bowl, beat remaining 3 tablespoons sugar, the cream cheese, yogurt, lemon juice and lemon peel with electric mixer on high speed until smooth and creamy. Spread evenly into crust-lined pan. Refrigerate about 30 minutes or until chilled.
  6. In large bowl, mix berries and glaze until well blended. Spoon berry mixture evenly on top of cream cheese-topped pie crust. Place pie crust stars on top of berry mixture.

Expert Tips

  • Strawberry glaze can be found in the produce section of your grocery store.
  • Take care in folding the berries and glaze. If using raspberries or blackberries, gently fold them in at the very end to avoid berries breaking apart.

Mexican Sweet Corn

© Recipe courtesy of Sunny Anderson, The Cooking Channel

Special equipment: Grill pan

Ingredients:

  • 4 ears sweet corn, husks removed
  • 2 tablespoons corn oil
  • 1/2 cup mayonnaise
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • Freshly ground black pepper
  • 1 lime, quartered

Directions: 

  1. Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes.
  2. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper.
  3. Remove corn from grill and brush with the mayonnaise mixture.
  4. Serve with lime quarters to squeeze over corn.

 

Watermelon Feta Blackberry Skewers

Watermelon Feta Blackberry Skewers are the perfect easy patriotic fresh and healthy appetizer.

 

Ingredients:

  • 1 Blackberries, Fresh Ripe Firm
  • 1 Watermelon, cut into 1″cubes, small seedless ripe
  • 6 oz Feta cheese
  • Small wooden skewers

Preserve Memories with Mixbook

Putting together a photo book of our Barn Wedding was so fun and easy with Mixbook. I spent 20 years teaching people how to preserve their photos. In the predigital era, it was a lot easier to get people to print their photos because that was the only way they could see their photos. But with the onset…

via Wedding Photo Book with Mixbook — your homebased mom

Quick Watermelon Cooler

Yield: 4 Servings

Quick Watermelon Cooler

Photo by Taste of Home©

Ingredients:

  • 2 cups lemonade
  • 3 cups seedless watermelon, coarsely chopped
  • 1 cup crushed ice

 

Directions:
In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

 

Nutritional Facts
1 cup: 86 calories, 0g fat (0g saturated fat), 0mg cholesterol, 12mg sodium, 24g carbohydrate (22g sugars, 1g fiber), trace protein Diabetic Exchanges:1 starch, 1/2 fruit

 

Originally published as Watermelon Cooler in Simple & Delicious June/July 2010, p41