Blackberries

Once the eggs and milk have been mixed together, return the mixture to a double boiler and continue to cook until the custard has thickened, stirring constantly.

Remove from the heat, and place bowl in a bowl with iced water to help speed the cooling process. Add the vanilla extract and bourbon. Thoroughly mix.

Once the custard has cooled completely, pour into the prepared pie crust.

Place blackberries on top.

Garnish with a mint leaf.

Yields: 10 servings

Berry Empanadas

1 16.5-ounce can blackberries -- drained
1 cup finely chopped pared apple (about 1 medium, tart variety such as Granny Smith)
1/4 cup chopped walnuts
1/4 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1 teaspoon vanilla
Dash salt
3 single pastry crusts for 9-inch pie -- ready-to-use, mix or homemade
1 tablespoon butter
Cinnamon-sugar for dusting

Preheat oven to 400 degrees F.

Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium bowl and mix well. Gently fold in berries.

Roll out pastry and cut into twelve 4 1/2-inch rounds. Place 2 tablespoons berry filling on half of round, leaving about 1/2 inch along edges. Fold the other half of pastry over filled half, moisten edges and seal by pressing with fork. Repeat this procedure until all rounds are folded and sealed.

Combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon. Brush each empañadas with melted butter and sprinkle with cinnamon-sugar. Bake on greased cookie sheet 18-20 minutes or until golden brown.

Yields: 12 servings

Raspberry/Blackberry Trifle
Recipe By: Oregon Raspberry & Blackberry Commission

RASPBERRY LAYER
1 1/2 cups frozen whole raspberries
3 tablespoons sugar -- or to taste
1-tablespoon raspberry or other berry liqueur (1 to 2 tablespoons)
1 1/2 cups fresh or frozen whole raspberries

BLACKBERRY LAYER
1 1/2 cups frozen whole blackberries
3 tablespoons sugar -- or to taste
1-tablespoon raspberry or other berry liqueur (1 to 2 tablespoons)
1 1/2 cups fresh or frozen whole blackberries

LIGHT CUSTARD
4 1/2 cups skim milk
5 eggs
1-cup sugar
1/3-cup cornstarch
4 teaspoons clear vanilla extract
OR
2 teaspoons almond extract
1 medium angel food cake (about 17 ounces)
2 tablespoons raspberry or

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