4 cups fresh or frozen blackberries, thawed
2 cups sugar
2 cups buttermilk
In a food processor, combine blackberries and sugar; cover and process until smooth. Strain and discard seeds and pulp. Stir in buttermilk.
Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm.
Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth.
Yield: 8 Servings.
3 cups blackberries
3 cups sugar
Crush blackberries slightly in a large pot such as a dutch oven, and add sugar. Stir to moisten. Bring to a boil over medium heat. Boil and stir for just three minutes.
Cool, ladle into 3 half-pint freezer containers and freeze.
2 3/4 cups flour
1 cup warm water
1 pkg yeast
1 teaspoon olive oil
1 teaspoon salt
Proof yeast in water with a little sugar. Add to flour with salt and oil. Mix then knead. At this point you can freeze in 1 quart freezer bag.
When you remove from the freezer, remove from the bag and let thaw, rise until double. Roll or press out with fingers and top with what you like then bake at 500 (yes, that’s five hundred) for 12 minutes.
Makes one large crust
3 teaspoons active dry yeast
2 cups warm water — 110-115°F
1/2 cup butter — softened
2/3 cup nonfat dry milk
1/2 cup sugar
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
6 cups all-purpose flour — up to 6 1/2 cups
In a large mixing bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a heavily floured surface; knead 8 – 10 times. Divide dough in half.
Roll each portion into a 12-inch circle; cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 inches apart on waxed paper-lined baking sheets. Curve ends to form crescents. Cover and freeze.
When firm, transfer to a large resealable plastic freezer bag.
Freeze for up to 4 weeks.
To use Frozen Rolls: Arrange frozen rolls 2-inches apart on baking sheets coated with non-stick cooking spray. Cover and thaw in the refrigerator overnight.
Let rise in a warm place for 1 hour or until doubled.
Bake at 350°F for 15-17 minutes or until golden brown.
1 cup heavy cream, cold
3 tablespoons sugar
6 ounces cream cheese, softened
16 ounces whole cranberry sauce, canned
8 ounces crushed pineapple, canned, drained
Add the heavy cream and sugar to a mixing bowl. Whip until stiff peaks form. Add the remaining ingredients to the whipped cream and mix in.
Spoon mixture into a loaf pan and freeze.
Thaw slightly before serving and cut loaf into slices.
You can serve this as a dessert or a sweet salad.
For the Pastry:
5 oz or 140 g butter, melted
7 tablespoons powdered sugar, sieved
2 tablespoons milk
2 eggs, beaten then divided. (use 6 tablespoons for pastry and remaining, add to the filling)
2 cups or 240 g all purpose flour, sieved
For the Filling:
2 oz or 60 g butter
1/2 cup or 120 ml milk
1 1/4 cups or 150 g powdered sugar
1 1/2 cups or 160 g shredded / desiccated coconut
4 eggs, beaten (plus the remaining from the pastry)
6 tablespoons heavy cream
4 tablespoons custard powder or vanilla pudding powder
1 1/2 teaspoons vanilla extract
1 teaspoon baking powder
Note: These tarts are sweet, but not over sickly sweet. If you have a very sweet tooth, then I suggest you increase the powdered sugar quantity in the FILLING to 1 1/2 cups.
Make the pastry. In a mixing bowl, add the melted butter and powdered sugar and mix until combined. Then add the milk and 6 tablespoons of the beaten egg. Combine. In 2 batches, add the flour. The mixture will start to get thick so use 2 round bladed knifes and cut through until the mixture resembles lumps as in the photo. Then use your hand and gather the pastry together until it becomes one big lump! Wrap in plastic wrap and let it rest in the fridge whilst you make the filling below.
Make the filling: In a saucepan on low heat, heat the butter, milk, powdered sugar and salt. Stir until the butter has melted and the mixture starts to simmer. Switch off the heat and add the coconut. Stir well and set-aside until cool or around 20 – 30 minutes.
Once the coconut filling has cooled, add the 4 beaten eggs PLUS the remainder left from the pastry. Mix well to combine then add the cream, custard / vanilla pudding powder, vanilla extract and baking powder. Combine well then cover in plastic wrap and refrigerate for 30 minutes so it can firm up a little.
Preheat the oven to 375°F / 190°C.
Make the tarts. Take the pastry from the fridge and knead it slightly so it is pliable. Then roll out as thin as possible. I divided my pastry in to 2 batches so it was manageable on the worktop. Take a pastry cutter suitable for the size pan you are using and cut discs to fit. For this recipe, I used 2 regular cupcake pans as you see in the photo. This yielded 24 tarts. Butter the cupcake pan very well so the pastry does not stick when baking.
Place the tart discs in to the cupcake pan and gently push down then take a fork and prick holes in the bottom of each pastry disc.
Take the filling from the fridge and give it a stir, then fill each cup with the mixture until nearly full.
Place in the oven for 15 minutes then switch off the oven and leave the door closed for 10 minutes. The tarts will continue to brown a little after the oven is off. Then transfer on to a cooling rack. Serve warm or cold with a nice cup of tea!
Notes: These tarts freeze very well so if you wanted to make a batch if there is only 2 of you at home, or indeed, make ahead for a party, these would be ideal.
Sometimes you can get these tarts in the Chinese bakeries with a glace (sugared) cherry on the top. If you wanted to do this, simply pop half a cherry in the centre of each tart before baking.
1 cup banana chips
1 cup chopped dates (approximately 10 dates)
1 cup almonds, raw or roasted
Process all ingredients together until a ball forms
Transfer ball to saran wrap lined board and form into a square. Wrap the square in the saran wrap and freeze for about an hour
Cut into bars or squares and store them in the fridge in an air tight container