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How To make Blackberry Brandy Sour Cream Jell O Cake
6 tb Black raspberry jello
1/2 c Blackberry brandy, hot
1 c Sour cream
1 c Butter
2 c Sugar
6 Eggs
1 ts Vanilla
1/2 ts Lemon extract
1/2 ts Almond extract
1/2 ts Rum flavoring
3 c Flour, unsifted
1/2 ts Baking soda
3/4 ts Salt
Powdered sugar, sift (opt) Dissolve jello in hot brandy. Cool, then combine with sour cream. Cream together butter and sugar until light and fluffy; add eggs, one at a time beating well after each. Mix in vanilla, lemon extract, almond extract and rum flavoring. Mix together dry ingredients and add alternately with the cooled jello mix to the butter-sugar mix; beat well after each addition. Bake in a well buttered and lightly floured 10" tube or Bundt pan in a preheated 350~F oven. Bake about 75 minutes. Cool in pan 20 minutes, turn out and finish cooling on
rack. Dust with sifted powdered sugar if desired.
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Blackberry Icebox Pie
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This blackberry icebox pie is made from such simple ingredients: a graham cracker crust, blackberry filling, whipped cream, and of course some additional blackberries on top. Stick it all in the refrigerator to chill and you have yourself a delicious pie to enjoy!
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FOR THE CRUST
- 9 whole graham crackers
- 3 tablespoons sugar
- 5 tablespoons butter, melted and cooled
- 1/2 teaspoon salt
FOR THE FILLING
- 12 ounces blackberries
- 1 tablespoon cornstarch
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 2 1/2 teaspoons unflavored gelatin
- 3 tablespoons blackberry liquor (or fresh lemon juice)
- 8 ounces cream cheese, room temperature
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
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TO PREPARE THE FILLING
Pour liquor into small bowl and sprinkle with gelatin. Set aside to let gelatin bloom.
In a small kettle, mash the blackberries with the cornstarch, sugar and lemon juice over medium-high heat and bring to a low boil. Boil until the sugar is completely dissolved and the mixture is bubbling throughout (activating the cornstarch).
Remove from heat and add bloomed gelatin. Stir until the gelatin dissolves into the mixture.
Let the mixture cool to at least room temperature before assembling the pie.
TO PREPARE THE CRUST
While blackberry mixture cools, prepare and bake crust. Preheat oven to 325 degrees.
Crush the graham crackers in the bowl of a food processor.
Add sugar and salt.
Pulse to combine and then process until a fine crumb is achieved.
With the processor running, add the butter through the feed tube. Continue processing until completely combined, 20-30 seconds.
Pour crumbs into a 9-inch pie dish and spread the crumbs out evenly, slightly pressing the crumbs up the sides.
Using a flat bottomed measuring cup, firmly press the crumbs evenly on the bottom and up the sides, creating a lip around the rim.
Bake in preheated oven until lightly golden, 15 minutes.
Set aside to cool.
TO ASSEMBLE THE PIE
Whip the heavy cream with vanilla until you reach stiff peaks. Set aside.
In the bowl of your electric mixer, beat cream cheese to ensure it is soft and smooth. Add roughly 2/3 (I guess on the amount) of the cooled blackberry jam mixture and beat until completely incorporated.
Fold in 1/3 of whipped cream to lighten the cream cheese mixture then fold in the rest until no streaks remain.
Pour remaining blackberry jam into cooled pie crust and spread evenly over the bottom.
Dollop cream cheese mixture evenly over the top and smooth with a spatula.
Chill pie for at least 4 hours before you cut it.
Chocolate Stout Cake with Irish Cream Glaze
Time to get festive with this boozy chocolate cake made with stout and Irish cream!
3 Ingredient Homemade Strawberry Syrup ???? | How to make Strawberry Syrup for Cocktails, Pancakes
strawberry syrup recipe ~ ????
Jars:
Sieve:
Granulated sugar:
Measuring cups:
Glass I used:
Ingredients:
- 456g/ 1lb strawberries
- 2 cups water
- 1 cup sugar
I used a 354mL/ 12oz jar to store it. I had like 2-3 tbsp of leftover syrup after filling up the bottle.
Notes:
1. If your strawberries are sweet, lower the amount of sugar by 1/4 cup, taste test and add more if needed. The strawberries I had were sour.
2. Make sure to remove the white foam on the top.
3. Do NOT mash the strawberries at any cost. Use the pulp/ leftover strawberries in smoothies.
4. It will last up to 2 weeks in the fridge, given it is stored in a clean airtight jar.
5. Feel free to cook the syrup for longer after adding sugar if you want a thicker syrup for cheesecakes/waffles/pancakes etc.. but I liked the consistency I showed because I wanted to make drinks with it.
6. For the funnel sub, I just used a piping bag- cut the top half and used the bottom half with the end (the piping tip cut out) and pushed inside the jar and the rest folded outside.
Recipe for 1 glass of Strawberry Lemonade:
- simply take juice of 1/2 lemon or about 1.5 to 2 tbsp of fresh lemon juice.
- add 1/2 cup water & lots of ice.
- add syrup as per your taste and mix.
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Raspberry Cheesecake Ice Cream
There's nothing better than a homemade ice cream because it can be tailored to any flavor you want. This raspberry cheesecake variety is just as decadent as it sounds! A raspberry jam is layered amongst a creamy cheesecake base.
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ICE CREAM
- 1 3/4 cups + 2 tablespoons heavy cream, separated
- 1 cup half & half
- 2/3 cup sugar
- 2 tablespoons corn syrup
- 1/2 teaspoon salt
- 2 teaspoons lemon zest
- 1 8-ounce package cream cheese, room temperature
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 cup sour cream
RASPBERRY SAUCE
- 1 cup fresh raspberries or 1-8 ounce package frozen raspberries
- 2/3 cup sugar
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons cornstarch
- 2-3 tablespoons Grand Marnier (optional)
FOR THE ICE CREAM
Combine 2 cups milk and cream in a 4-quart kettle. A large kettle is important so the mixture does not boil over!
Add the sugar, corn syrup and salt.
Place over medium-high to high heat and stir frequently so the mixture does not scorch.
While the mixture is heating, whisk the reserved 3 tablespoons heavy cream and corn starch until dissolved to create a cornstarch slurry.
Bring the milk mixture to a boil. It seems wrong to boil the milk, but this works! Let the mixture boil well, stirring constantly for a few minutes.
After 2-3 minutes, remove from heat and whisk in the corn starch slurry.
Once mixed in, place back on medium heat until the mixture just begins to bubble, letting you know the cornstarch has been activated.
Remove from heat and stir in vanilla, cream cheese, lemon juice and sour cream. Whisk until cream cheese and sour cream are dissolved and mixture is homogenous.
Chill the ice cream base fully before freezing. While the ice cream base chills, prepare the raspberry sauce.
FOR THE RASPBERRY SAUCE
Place raspberries in a small kettle and add sugar.
Mash raspberries slightly with the sugar to release their juices.
In a separate bowl, whisk lemon juice and corn starch to dissolve cornstarch. Add to raspberries.
Cook over medium-high heat until mixture begins to simmer. Continue simmering until berries begin to break down and mixture thickens slightly, about 3-5 minutes.
Add Grand Marnier (if using).
Remove from heat and chill.
TO MAKE THE ICE CREAM
When ready to freeze ice cream, remove from the refrigerator. Follow the instructions with your maker. My KitchenAid attachment takes about 25 minutes.
Layer raspberry sauce with the ice cream into an airtight container. This will give the swirled effect when scooped. At this point the ice cream is a soft-serve consistency.
Place in a deep freeze to chill fully.
Blackberry Swirl Cheesecake by Driscoll’s Berries
A deep purple blackberry purée spiked with blackberry liqueur dresses up this creamy and simple cheesecake.
See the full recipe here:
See all of our blackberry recipes here:
Crust
Preheat oven to 350°F. Combine chocolate wafer crumbs and melted butter in a medium bowl. Press into and up sides of 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter). Bake about 14 minutes or until firm. Let cool completely. Reduce oven temperature to 300°F.
Filling
Purée 1 cup blackberries in a blender or food processor and strain. Discard seeds. You should have about 1/3 cup purée. Stir in blackberry liqueur and 2 teaspoons sugar. Set aside until ready to use.
Mix cream cheese and remaining 1 cup sugar in bowl of an electric mixer on low speed until blended. Add vanilla. Add eggs, 1 at a time, on low speed. Add sour cream and mix until blended. Spoon half batter into cooled crust.
Drop half blackberry purée mixture into batter, one teaspoon at a time. Swirl into filling using a toothpick or wooden skewer. Repeat with remaining batter and blackberry purée mixture.
Bake about 50 minutes or until edges are just set and center jiggles slightly. Turn oven off and prop the door ajar with the handle of a wooden spoon. Let cool in oven for 1 hour. Remove from oven and cool completely. Place in refrigerator and chill until cold throughout, 4 to 6 hours or overnight.
To serve, make a pile of remaining blackberries on top of cheesecake and garnish with mint leaves.
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Creamy Strawberry Agua Fresca #aguafresca #mexicanfood #recipe