Blackberry Turnovers

I'll be honest with you.  I'm not a fan of blackberries.  Ryan loves them.  My mom loves them.  Erin loves them.  I couldn't care less whether I ate them or not.  No, put some strawberries in front of me and I'll be all over them!  But blackberries, eh.  So, being the good wife/friend/daughter that I am, I purchased some fresh blackberries at the farmer's market and got to making some blackberry stuff.  You'll see another blackberry recipe coming soon.

This is a super versatile recipe!  And it's incredibly good (according to my feedback - because I didn't try them due to the not-too-crazy-about-blackberries thing).  You can easily adjust the sugar to compensate for any change in fruit that you'd like.  Are you like me and not crazy about blackberries?  You could easily substitute raspberries or blueberries or even a bag of mixed berries.  Just run with it honey!

Now, for a bit of shameless product placement.  You heard me sing the praises of Instant ClearJel on the Free Form Peach Pie post.  Well, you're going to hear it again.  I love ClearJel.  I told Erin that it was the best invention for pie since the crust!  Do you absolutely, positively need ClearJel for this recipe?  Well, no, but it certainly helps.  You can certainly use cornstarch instead of ClearJel but here is what I have against cornstarch - it clumps and doesn't always thicken.  I tried using cornstarch with this recipe because I know not everyone has ClearJel in their pantry and it never thickened.  I whipped out my ClearJel and voila!  Thickening!  I was ecstatic - the recipe could go on.  So I highly recommend that if you make fruit pie-ish things a lot, you need ClearJel in your pantry.  (I learnt my precious ClearJel to Erin over the weekend where she made an amazing blueberry pie and that pie never once ran off into the pan after she began cutting her slices.  I have converted her and she's requested a bag for Christmas.  Now it is my mission to convert you!) 

Blackberry Turnovers
courtesy of Williams-Sonoma Fruit Desserts

1 c. Berries, fresh or thawed frozen
1/2 c. Sugar
2 Tbsp. Cornstarch (or ClearJel)
Pinch of salt
1 Sheet of Puff Pastry, Thawed according to instructions on package

Line a baking sheet with parchment paper (yes, this is important in case you have run off while everything is cooking away).
In a saucepan over low heat, combine your berries with 2 Tbsp. water, sugar, salt, and cornstarch/ClearJel.
Heat, stirring constantly until the mixture is jam-like and thick (about 5 minutes).
Let your jam cool completely in the fridge for 1 hour.
On a lightly floured surface, roll our your puff pastry to about a 10x10 square.
Cut the puff pastry into four even squares.
Preheat your oven to 375.
Divide the filling evenly between the four squares (around 2-3 Tbsp. for each turnover).
Brush the edges with water and fold over into a triangle, sealing the sides by pressing the sides closed with a fork.
Place the turnovers onto your prepared baking sheet, 2 inches apart, and place in the fridge for another 15 minutes.
Bake the turnovers for 25-35 minutes or until puffed and golden brown.
Let cool for 20 minutes.

Strawberries Galore!!

I. Love. Strawberries.  I look forward to this time every single year - when I see those red, juicy berries awaiting me.  When I was little, I would eat them plain, with sugar, with sugar in milk, in pies.  I love strawberries (did I say that already?).  So a couple of weekends ago, Ryan and I went to the farmer's market for one reason - strawberries.  I'm sorry but what you get in the grocery store doesn't even hold a candle to farmer's market strawberries.  Never had them from the farmer's market?  You're missing out.  Anyhoo, we went to the farmer's market for strawberries because Ryan was in serious need for my strawberry pie.  Off we went!  I didn't know exactly how many we were going to come home with...

 We got eight quarts.  Do you think it was enough? :) :)  (I was very, very happy)

Now, the next question was - "We have eight quarts of strawberries.  What exactly are we going to do with them??"  Here's what happened....

First, we made Instant Strawberry Jam
recipe courtesy of the Ball Instant Fruit Pectin package

4 c. crushed strawberries
1 1/2 c. Sugar
5 Freezer Jars
1 package of Ball Instant Fruit Pectin

1 - Stir sugar and pectin together, set aside.
2 - Add crushed strawberries and stir for three minutes.
3 - Put into jars and let stand for 30 minutes.

You can put some jars in the freezer and some in the fridge - freezer jam lasts for up to 1 year and it keeps in the fridge for 3 weeks.

Next, we made Strawberry Ice Cream
recipe from Better Homes and Gardens New Cookbook

4 c. Half and Half
1 1/2 c. Sugar
1 Tbsp. Vanilla (Nielsen Massey Vanilla Bean Paste)
2 c. Whipping Cream
4 c. Crushed Strawberries

Combine half and half, sugar, and vanilla in a bowl and stir until sugar dissolves.
Stir in whipping cream.
Add crushed strawberries.
Pour into ice cream maker and freeze according to manufacturer's instructions.

(it develops this lovely pink hue!)

Wait!  What about the pie??  "Didn't you make the pie?" I'm sure you're asking.  Of course - my husband wouldn't let me forget!!

Strawberry Pie
recipe courtesy of my mom!!

2 c. Sugar
6 Tbsp. Cornstarch
2 c. Water
4 Tbsp. Strawberry Jell-o
2 regular frozen pie crusts
1 quart of Fresh Strawberries

Bake pie crusts according to package directions.
Combine sugar, cornstarch, and water in a saucepan.
Bring to a boil and cook until thick, stirring constantly (keep stirring until the mixture coats the back of your spoon).
Cool slightly.
Add gelatin and mix well.
Add strawberries.
Pour into pie crusts.
Put in fridge until set (overnight works best).

(Please forgive the lack of calorie info on this post!)