Corn Muffins, Blackberry Sage

Silver Cloud Baking Contest Winner - recipe by Priscila Yee

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tsp. baking powder
• 1 tsp. rubbed Sage Dalmatian
• 1 tsp. baking soda
• 3/4 tsp. salt
• 2 Tbsp. sugar
• 1 egg, beaten
• 1-1/4 cup dairy sour cream
• 6 Tbsp.butter, melted
• 1 tsp. Blackberry, Natural Flavor Blend
• 12 tsp. blackberry jam

Directions:

1. Preheat oven to 425F. Grease 12 standard muffins cups or line with paper baking cups.

2. In a large bowl, whisk together cornmeal, flour, baking powdeer, sage, baking soda, salt and sugar. In medium bowl, whisk together egg, sour cream, butter and Silver Cloud Estates Blackberry, Natural Flavor Blend; add all at once to dry ingredients. Stir just until moistened. Fill muffin cups 3/4 full. Make a well in center of each with back of spoon. Drop 1 tsp. of jam into each well.

3. Bake for 15 to 18 minutes or until golden brown. Serve warm.

Serves: Makes 12 muffins

Print Recipe

Blackberry Maple Glazed Baked Salmon

Silver Cloud Baking Contest Winner, 4th Prize - Recipe by Sally Sibthorpe

Ingredients:

• 2 Tbsp. butter
• 3 Tbsp. minced shallots
• 2 tsp. minced fresh sage
• 1/2 cup brown sugar
• 1 cup apple cider
• 2 tsp. dijon mustard
• 1 tsp. salt, divided
• 1 tsp. Maple, Natural Flavor Blend
• 1/2 cup fresh blackberries
• 1/2 tsp. white pepper
• 1-1/2 pounds salmon filet, skin removed

Directions:

1. Melt butter in a medium size saucepan over medium heat. Add shallots and sage and cook until they are softened, about 3-4 minutes. Stir in brown sugar and cook for 3 minutes more. Stir in cider, mustard and 1/2 tsp salt. Simmer until slightly syrupy, about 5 minutes. Add Maple and Blackberry, Natural Flavor Blends.

2. Preheat oven to 375F

3. Brush both sides of salmon with 3 tbsp. of the brown sugar mixture and season with pepper and the remaining 1/2 tsp. salt. place on parchment lined baking sheet. bake salmon, uncovered, 12 to 15 minutes or until a meat thermometer registers an interanl temperature of 140 to 145F, or until salmon flakes easily with fork.

3. Stir blackberries into sauce and simmer for 1 minute. Remve from heat and drizzle over the cooked salmon filet. Garnish with a small sage sprig and serve.

Serves:

Print Recipe

Blackberry - Vanilla Bean Babycakes

Silver Cloud Baking Contest Winner - 2nd Prize. Recipe by Emily Hobbs

Ingredients:

• 2 cup all purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 2 large eggs
• 1-1/2 tsp. Blackberry, Natural Flavor Blend
• 1-1/2 tsp. Blackberry, Natural Flavor Blend
• 1/2 cup buttermilk
• 1/2 cup seedles blackberry preserves
• 4 ozs. cream cheese, softened
• 5 Tbsp. unsalted butter, melted
• 1-1/2 cup confectioners sugar
• 1/2 tsp. Vanilla Bean Paste
• blackberries for granish

Directions:

1. Preheat oven to 325 F. Line 36 mini muffin cups with paper liners.

2. In a medium mixing bowl, sift together flour, baking powder and salt. In a large mixing bowl, using mixer on medium-high speed, beat together vegetable oil, granulated sugar, egss and Blackberry, Natural Flavor Blend until well combined and double in volume - about 3 minutes. Reduce mixer speed to low and gradually beat in dry ingredients, along with buttermilk, until just combined - about 1 minute.

3. Divide half of batter into muffins cups; place about 1/2 tsp. blackberry preserves into centers and top with remaining cake batter. Bake 12-13 minutes or until light golden and well risen. Cool 5 minutes before running knife around cakes and transferring them to a wire rack.

4. To make buttercream frosting, beat cream cheese in a large mixing bowl, using an electric mixer on medium speed, until creamy; beat in butter until well incorporated. Beat in confectioners sugar and Vanilla Bean Paste until well combined - about 2 minutes. Spread frosting onto babycakes and garnish with blackberries.

Serves: Makes 36 mini cupcakes.

Print Recipe

Blackberry Brunch Cake

Silver Cloud Baking Contest Winner, 3rd Prize Recipe by Gilda Lester.

This easy recipe results in a very delicious, moist cake.

Ingredients:

Cake:



• 2-1/4 cups flour
• 2 tsp. baking powder
• 1/4 tsp. baking powder
• 1 cup sugar
• 1/2 cup butter, room temperature
• 2 eggs
• 1 tsp. Blackberry, Natural Flavor Blend
• 1 tsp. grated lemon peel
• 3/4 cup sour cream
• 1-1/2 cups blackberries

Topping:



• 3/4 cup flour
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/3 cup butter, softened
• 1/2 tsp. Saigon Cinnamon

Directions:

1. Pre-heat oven to 350 F. Grease and flour a 7" x 11" baking pan.

2. In medium bowl, blend flour, baking powder and baking soda. In large mixing bowl beat sugar and butter till fluffy. Add eggs, Blackberry, Natural Flavor Blend and lemon peel. Beat till creamy. Stir in sour cream. Stir in dry ingredients till blended. Fold in blackberries. Spoon batter into prepared pan and smooth top.

3. In small bowl blend all topping ingredients till crumbly. Sprinkle over batter in pan. Bake cake in 350 F. oven for 40 - 45 minutes or till cake tests done. Serve warm.

Serves: 8

Print Recipe

Cheesecake, Blackberry Chocolate Decadence

Silver Cloud Baking Contest Winner, 3rd. Prize - DM Ryan.

While long this recipe is easy and well worth the effort.

Ingredients:

Brownie Base:

Marbled White Chocolate and Blackberry Cheesecake:

To Finish

Directions:

Directions for Brownie Base:

1. Pre-heat oven to 350 F. Grease a 9 inch spring form baking pan and set aside. Wrap bottom in aluminum foil.

2. In a medium bowl stir together the eggs, sugar, Blackberry, Natural Flavor Blend and mix well. Add butter mixing to incorporate. Sift the ground chocolate with the flour, baking powder and salt and stir into egg mixture.

3. Remove 2/3 cup batter and set aside. Spread rest into the prepared spring form baking pan. Bake for 25 - 28 minutes until set. Cool for 10 minutes.

Marbled White Chocolate and Blackberry Cheesecake:

1. In a large bowl mix the cream cheese with an electric mixer (an electric mixer with bowl attachment works best) on low until creamy. Slowly add the sugar and mix until smooth. Then mix the flour. Scrape down sides with a rubber spatula. Add the eggs with mixer on low two at a time. Scrape down sides again and add Blackberry, Natural Flavor Blend, cream and melted and cooled white chocolate. Mix until fully incorporated.

2. Remove 1/3 cup of batter and stir into reserved brownie batter.

3. Spoon half of the cheesecake batter into the pan with brownie base and dollop with halif of the reserved brownie batter. Repeat the layers and swirl top with a knife pulled through the chocolate batter.

4. Place in a large pan and fill with 1-inch of boiling water. Bake at 350 F. for 56 - 75 minutes or until cake is almost set. Let cool in water bath for 15 minutes. Then plac epan on wire rack and loosen sides with knife. Cool completely. Cover with plastic wrap and refrigerate overnight.

To Finish

1. Place 1 half pint of berries in a small saucepan and add sugar. Cook over low heat for 5-7 minutes until berries burst. Remove from heat and cool for 10 minutes. Stir in the other half pint of berries.

2. Using a spoon place blackberries in center of cake. Top cake with chocolate shavings (made by peeling chocolate bars with a vegetable peeler). Refrigerate at least 1 hour.

Serves: 16 servings

Print Recipe