Recipes

Ingredients

2 cans Oregon Blackberries

1 tablespoon lemon juice

2 tablespoons cornstarch

1 1/4 cups biscuit mix

1 tablespoon sugar

2 tablespoons melted butter or margarine

1/4 cup milk

1 tablespoon butter or margarine

1/3 cup brown sugar

1 teaspoon cinnamon

Vanilla ice cream

Instructions

Drain blackberries. Combine syrup in saucepan with lemon juice and cornstarch. Cook syrup mixture over medium heat until thickened and clear, stir constantly. Stir in blackberries. Turn into shallow baking dish. Combine biscuit mix with sugar, melted butter or margarine and milk. Stir until mixed. Turn out on lightly floured surface and knead gently 8 to 10 times. Roll out to 6 x 8 inch rectangle. Spread with butter or margarine. Sprinkle with combined brown sugar and cinnamon. Roll up from long side as for jelly roll. Cut into 6 slices and place on top of berry mixture. Bake at 425 degrees for 15 minutes or until golden brown. Serve with ice cream.

Makes 6 servings.

Note: Oregon Raspberries can be substituted for the Blackberries.

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Source: Created and tested by Pacific Kitchen, 511 2nd Avenue West, Seattle, Washington 98119.