Pick only ripe blackberries; these are black all over with no red drupelets. A gentle tug will release the blackberry from the stem. Handle blackberries gently; they are fragile. There is no need to wash blackberries before either using or freezing. Blackberries will keep in the refrigerator for about two (2) days if they are unwashed and stored in an uncovered container. To freeze blackberries, simply put them unwashed in freezer containers, seal, and place in freezer.

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1 quart Blackberries

1/2 cup hot water

3 tbls cold water

Dash of salt

Dash of cinnamon

2 tbls cornstarch

1 - 1 1/2 cups sugar (adjust sugar to taste)

Wash and pick over berries, discarding any imperfect ones. Combine berries, water, sugar, salt and cinnamon in a saucepan. Bring to a boil, stirring well. Reduce heat an simmer gently about 5 to 8 minutes. Add 3 tablespoons cold water to cornstarch to make a smooth paste. Blend into hot cooking berries. Stir constantly until berries are slightly thick and translucent in color, about 2 to 3 minutes. Serve cold with milk for breakfast or with whipped cream for dessert.

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1 pint ripe blackberries

2 small lemons, sliced very thin

1 one-inch stick cinnamon

2 cloves

1/2 cup sugar

2 cups cold water

2 cups sour cream

Put all ingredients except sour cream into a soup kettle (any heavy pan) and bring to a boil. Lower heat and simmer 10 minutes or until fruit is soft. Remove cinnamon stick and cloves. Put cooked berry mixture in blender for about 20 seconds. Cool and chill well. Stir in sour cream just before serving.

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3 cups blackberries

1 cup sugar

3 tbls flour

1 tbls grated lemon rind

4 tbls butter

Combing flour, sugar and rind. Add to the berries. Using your favorite pie crust, line the pie tin. Dot with 2 tablespoons of butter. Pour in berries. Cover with a top lattice crust. Bake in a hot oven (400F) for 15 minutes. Reduce to 325F and bake 20 to 30 minutes more.

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1 cup blackberries

2 eggs

2 cups buttermilk

2 cups flour

1 tsp baking soda

1 tsp salt

1 tbls sugar

2 tsp baking powder

1/4 cup butter, melted

Beat eggs until light and fluffy. Beat in buttermilk and soda. Sift flour, salt, sugar and baking powder. Add flour mixture to egg mixture, beating well to make a thin batter. Add blackberries and butter. Fry on a hot buttered griddle until puffy and golden brown, turning cake only once. Serve very hot.

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1/4 cup fresh blackberries

6 tbls sugar

1 cup Bisquick

1/2 cup more sugar

1 egg, beaten

1/3 cup milk

Divide berries into 6 greased custard cups. Add 1 tablespoon sugar to each cup. Mix Bisquick and sugar; stir into combined egg and milk. Pour over Blackberries, filling cups 2/3 full. Tie waxed paper over each cup and steam 1/2 hour. Use pan with tight lid. Put cups on a rack and have water halfway to top of cups. Steam with barely boiling water.

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1 quart blackberries

1/3 cup sugar

1/4 flour

2 cups sifted flour

1/3 cup sugar

1 tsp baking powder

1/3 cup butter, quite soft

3 large eggs

1/3 cup sugar

1/2 tsp cinnamon

2/3 cup sifted flour

1/3 to 1/2 cup butter

For Filling: Combine sugar and flour; pour over berries and let stand while making dough.

For Dough: Sift together flour, sugar and baking powder. Add butter and eggs. Work together lightly until it forms a dough (can use hands). Press dough against bottom and sides of 9" x 13" pan.

For Streusel: Sift sugar, flour and cinnamon in bowl. Cut in butter until size of peas (can use hands to get good texture). Pour Blackberries into dough and spoon streusel over top. Bake at 350F for 30 to 35 minutes.

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2 cups blackberries

3/4 cup sugar

2 cups flour, sifted

1/2 tsp baking powder

1 egg

1 tbls butter

1/2 to 1 cup water (sufficient for a stiff dough)

Mix the pastry and roll it thin; about 1/4 inch thick. Meanwhile; sprinkle the berries with sugar. Spread berries on the dough (rectangle shaped). Roll jelly roll fashion, and pinch sides and ends to seal completely. Place dough in a piece of wet muslin. Tie ends to form a bag. Lower the bag into a pan of boiling water an boil for 45 minutes. Never let the boiling stop. Remove roll from bag and place on warm serving platter. Can be served with hard sauce.

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1 pint fresh raspberries or

1 10oz. package frozen raspberries

1 tbls lemon juice

1 cup heavy cream

1 egg white

1/4 cup sugar

Place raspberries in blender container; cover and blend until smooth. Add lemon juice. In large bowl, beat cream until soft peaks from. Fold in raspberry mixture. Sprinkle sugar over egg white and continue beating until sugar is dissolved. Fold into raspberry mixture. Spoon into parfait glasses. Cover and freeze. Remove from freezer 15 minutes before serving.

1 1 1/2 quarts black raspberries (enough to make 2 1/2 cups pureed fruit)

1 pint heavy cream (or half and half)

3/4 cup sugar

juice of 1/2 lemon

Puree fruit. Blend all ingredients in blender for 1 minute to thoroughly dissolve the sugar. Pour mixture into freezer can of the ice cream maker and follow the manufacturer's directions to process the ice cream.