Blackberry Preserves

From Here...

... To Here

I couldn't help  myself last night.  After thinking about canning and posting a recipe for pickling okra, I just had to find something to can.  I have an over-abundance of blackberries so I figured I would do something with them. I  have been picking over the last couple of weeks and do have some jars in the freezer of fresh frozen blackberries.  But I wanted to do something more.  I decided to make some blackberry preserves, complete with seeds and all!  I love the taste of the whole blackberry although I would like to find a way to do these without as much sugar.  Maybe my next batch will be made with the no sugar needed pectin.  Any suggestions?

Pickled Okra/Asparagus/Beans

It's that time of year  - Time to Pickle!  Well, not quite yet for me because I had a slow start to my garden and am not overrun yet but I know the day will be coming.  I have received a couple of requests for our pickling recipe so I thought I would post it for everyone's use.

Pickled Okra/Beans/Asparagus - whatever you might want to pickle

For each Pint jar you will  need:
1/2 Cup Dark Vinegar (Apple Cider Vinegar)
1/2 Cup Water
3-6 Tablespoons Sugar
Heat in pan til boiling

In each Pint jar put:
2-4 Cut Cloves of Garlic
1-2 Whole Cloves
1/8 Teaspoon Pepper
1/2 Teaspoon Salt
1-2 Dried Red Chilis (Red Pepper Flakes)

Adjust the seasonings to your own particular taste.  We don't use as many cloves as shown, but will often add more garlic and/or red pepper flakes.

Put Okra in Pint jar, fill with vinegar brine, leaving 1/2" headspace.  Put on Lid.  Process in boiling water bath for 10 minutes.

Tres Leches Cake

Tonight we are having a Mexican Fiesta party for a good friend's birthday and I was given the job of making dessert.  That's all I have to do for any event anymore...just bring dessert.  I have been wanting to make a Tres Leches cake for quite some time so I figured this was a perfect opportunity.  I started the day before as I thought I would make the cake, let it sit and soak overnight then all I had to do was to make and apply the frosting.  I'm glad I started the day before because the first two cakes did not turn out too well.  Hopefully the third one will be successful.  The first one needed a little bit longer in the oven so I thought I would leave it in while the oven cooled down - BUT I forgot to turn off the oven.  Originally I had wanted to make a layer cake and put fresh blackberries in the middle with the frosting so I cooked it in a springform pan.  The second one I decided to use the 13x9 as recommended. It came out ok, however, it was just too thin for me.  I even went so far as to drizzle the milk mixture on it, but as it sat soaking it all in I just couldn't bring myself to frost it and present it.  So, I started with a whole new recipe that seemed promising and baked a third.  I can tell already that this will require more practice before offering this cake to strangers.  The cake does taste good, it did rise well and is a nice size, and it is soaking up the milk well, but it did tend to fall a little apart as I took it out of the pan.  A picture will be posted soon and I will have to let you know what the critics say. If all is well, then I will post the recipe also.

The Tres Leches cake came out rather well for such a dubious start.  I topped it with fresh whipped cream and fresh blackberries out of my garden.  It traveled well and a little piece definitely goes a long way.

Tres Leches Cake
For the cake:                                                              
1 Package White Cake mix                                      
1 Cup Flour                                                             
3/4 Cup Sugar                                                         
4 Eggs
1/2 Cup Vegetable Oil                                               
1 Teaspoon Vanilla                                                  
1 Teaspoon Baking Powder                                    
1 Cup Milk                                                              
For the filling:
1 Cup Evaporated Milk
1 Can Sweetened Condensed Milk
1 Cup Heavy Whipping Cream
For the whipped cream:
2 Cups Heavy Whipping Cream
1/2 Cup Powdered Sugar
1 Teaspoon Vanilla
Preheat oven to 350 degrees.  Grease and flour a 9 x 13 inch baking dish and set aside.
Combine all of the cake ingredients together (stand or hand mixer) until smooth.  Spread the batter evenly in the prepared baking dish.

Bake for 40-45 minutes, until a knife inserted in the center comes out clean.  Remove from the oven and set aside to cool.

Invert cake onto a baking sheet with sides.  Poke holes in the cake with a fork making sure to get the edges also. 

Whisk the milks and cream together in a bowl or large measuring cup with a spout.  Pour a little of the milk over the cake, allowing it to soak in before adding more. Allow cake to soak up milk for 30 minutes at room temperature.  Cover and refrigerate for 2 hours or overnight.

When ready to serve, prepare whipped cream by whipping the cream, sugar, and vanilla to stiff peaks.  Ice the cake with the whipped cream.  You can also add a fruit topping if desired.