1 - 10 of 66 for blackberry preserves
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Blend butter and ... alternately with buttermilk. Add preserves. Bake at 350 degrees for 25 to 30 minutes in 9x13 pan. Frost with Seven Minute Frosting.
Mix sugar and blackberries. Let sit overnight. Cook mixture for about 15 to 20 minutes. Add Sure-Jel. Makes 5 1/2 pints.
Combine berries and sugar and let set for four hours. Bring to simmer point. Add lemon juice, boil rapidly for 12 minutes or until berries are clear ...
Mix sugar and water in an enamel pot and bring to boil. Add berries, bring to boil, and cook 1 minute or so. Remove from heat, cover, and cool ...
Gently sort, rinse and drain fresh berries. Place them in a large pot with the sugar and lemon juice. Bring to a boil over medium-high heat. Reduce ...
Cook together approximately 10 minutes. Skim off foam. May be put into jars and sealed at once, but is best to chill in refrigerator in shallow ...
Preheat oven to 350°F (175 degrees C). Lightly grease two 10 inch round cake pans and set aside. Cream together the butter and sugar. Add eggs ...
Cover raisins with ... in jam and preserves. Combine dates, ... Bake at 300 degrees for 1 1/2 hours or until done. Cool 30 minutes before removing from pan.
Cream butter and sugar until fluffy. Add eggs and beat well. Sift flour and spices together. Add soda to buttermilk and alternate the dry ingredients ...
Cream butter and sugar; add jam and preserves. Add the ... is a necessity. This cake is better if made a few days ahead and covered and allowed to mellow.
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