DALLAS GARDEN BUZZ

Are you craving pie or dessert bars? No problem, here’s a buttery, creamy two in one.

 Ingredients for the Crust and Topping: 

Zest of two lemons

1 ½ cups granulated sugar

3 cups all-purpose flour

¼ teaspoon salt

1 ½ cups (3 sticks) unsalted butter, chilled and cubed

 Blackberry Filling: 

4 large eggs

2 cups granulated sugar

1 cup sour cream

¾ cup all-purpose flour

Pinch of salt

6 cups fresh blackberries

Directions

1.  Preheat the oven to 350 degrees F.  Grease a 9 x 13-inch baking pan with butter; set aside.

2.  In a small bowl, combine the granulated sugar and the lemon zest.  Using your fingers, rub the zest into the sugar until all of the sugar has been moistened.  In the bowl of a food processor, combine the lemon sugar, all-purpose flour and salt.  Pulse a few times to combine.  Add the butter and continue to pulse until the pieces of butter are no larger than the size of peas, about 10 to 12 pulses.

3.  Measure out 1 ½ cups of the crumb mixture to use for the topping and put it in the refrigerator until needed.  Press the remaining mixture into the bottom of the pan.  Bake the crust until golden brown, about 15 to 20 minutes.  Let cool for about 10 minutes while you prepare the filling.

4.  To make the filling, whisk the eggs in a large bowl.  Whisk in the sugar, sour cream, flour and salt until thoroughly combined.  Gently fold in the blackberries.  Spoon the mixture evenly over the crust and make sure all of the blackberries are in one layer and not sitting on top of one another.

5.  Sprinkle the reserved crust mixture evenly over the filling.  Bake until the top is lightly browned, about 45 to 55 minutes.  Let cool for at least 1 hour before cutting.

Yield:  18 bars

Recipe and Picture by Linda

These pillowy little puffs will have you dreaming for more.

 Ingredients:

All-purpose flour, for work surface

1 sheet puff pastry (1/2 of a 17.3-ounce package)

3 cups blackberries (12 ounces)

2 tablespoons sugar

¾ cup mascarpone cheese

Directions

1. Preheat oven to 400 degrees.  On a lightly floured work surface, roll out pastry to a 10-by-12-inch rectangle.  With a sharp knife, trim edges and cut pastry into eight 3-by-5-inch pieces.  Place pastry on a large baking sheet and refrigerate until firm, about 15 minutes.

2.  Transfer sheet to oven and bake until pastry is puffed and golden brown, 12 to 15 minutes.  Let cool, then split each pastry horizontally.

3.  In a bowl, mash blackberries and sugar with a fork until juicy but still chunky.  Spread mascarpone on pastry bottoms.  Top with blackberry mixture and pastry tops.

Yield:  Makes 8 servings

Delight picnic goers with this perfect marriage of tart fruit and tender cake.

Ingredients:

6 tablespoons unsalted butter melted, and ½ cup (1 stick), room temperature , plus more for pan

1 ¾ cups all-purpose flour (spooned and leveled), plus more for pan

½ cup packed light-brown sugar

½ teaspoon salt

½ teaspoon baking powder

1 cup confectioners’ sugar

½ teaspoon pure vanilla extract

2 large eggs

2 containers (5 ounces each) blackberries

Directions

1. Preheat oven to 350 degrees.  Butter an 8-inch square baking pan.  Line bottom with parchment paper leaving an overhang on two sides; butter and flour paper, tapping out excess.

2. Make topping:  In a medium bowl, whisk together melted butter, brown sugar, and ¼ teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form.  Refrigerate topping until ready to use.

3.  In a medium bow whisk together remaining ¾ cup flour, baking powder, and remaining ¼ teaspoon salt; set aside.  In a large bowl, using an electric mixer, beat room-temperature butter, confectioners’ sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition.  Reduce speed to low; mix in flour mixture.  Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.

4.  Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 50 minutes.  Cool completely in pan.  Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Tip:  While you prepare the cake, refrigerate the crumb topping.  This will help give it a nubby texture once baked.  To store, keep in an airtight container at room temperature, up to 3 days.

Yield:  Makes 16 servings

Recipe by Linda, picture by Starla

Luscious Lemon Pound Cake with Swirls of berries for a perfect summer treat: 

1 ½ cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon kosher salt

1 cup low-fat buttermilk

1 ¼ cups sugar

3 large eggs

2 teaspoons grated lemon zest (from 1 large lemon)

½ teaspoon vanilla extract

½ cup vegetable oil

Juice of 1 large lemon

1 cup fresh blackberries

2 tablespoons water

2 tablespoons sugar

1/3 cup sugar (for sauce)

Preheat the oven to 350 degrees.  Butter and line a loaf pan with parchment paper.

Sift together the flour, baking powder, and salt in a mixing bowl.  In a separate bowl, whisk and combine the buttermilk, sugar, eggs, lemon zest, and vanilla extract.   Mix the buttermilk mixture with the dry ingredients until just combined.  Fold in the vegetable oil until evenly incorporated.  Pour into prepared loaf pan.  Allow batter to rest.

Core and wash the blackberries as necessary.  In a blender, blend the lemon juice, blackberries, water, and sugar.  Blend until smooth.  Take one ounce of the blackberry mixture, strain it, and drizzle lightly on top of the cake batter.  Use a toothpick to swirl into the batter.

Place the loaf pan into the oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

Strain the remaining blackberry mixture into a sauce pan.  Add 1/3 cup sugar, and cook over medium-low heat until the sugar dissolves.

Cool and set aside.  When the cake is done, let it cool on a wire rack.  Serve the slices with the blackberry sauce.

Recipe and Picture by Linda