#3062 - Blackberry Jam

(by Shirley McNevich)

1 quart fresh blackberries (very ripe)
1/2 cup Domino's SUPERFINE sugar (NOT regular white sugar)
1 lemon

Wash and rinse the blackberries, then drain them. Use a vegetable peeler to remove the small core of each blackberry if present (it's usually whitish in color and will be hard if the berry isn't quite ripe). If the blackberries have hollow centers then the cores have already been removed. Place the blackberries in a food processor or blender and coarsely chop them. Juice the lemon. Pour the chopped blackberries, superfine sugar and 2 TBSP of fresh lemon juice into a bowl--stir well to mix. Transfer the mixture into a skillet--turn heat to medium and bring to a boil (you can stir the mixture once or twice, but do NOT stir constantly). Once boiling, cook for 10-14 minutes or until very thick (only stir occasionally). Once mixture is very thick, scoop the hot mixture into a glass bowl and cool the jam to room temperature. Once at room temperature, you can use the jam right away. Store the remaining jam in the refrigerator in a glass jar that has a lid. Jam will only last a few days.

#2581 - Fluffy Coffee Cake

(by Shirley McNevich)

Batter: 2 cups flour; 2 1/4 tsp. baking powder; 3/4 cup Domino's Superfine sugar; 3/4 tsp. salt; 2 eggs; 1/2 cup milk; 1/2 cup canola oil

Crumbs: 1/3 cup Domino's dark brown sugar (packed); 3 TBSP flour; 1 tsp. cinnamon; 2 TBSP softened butter; 1/2 cup chopped nuts (optional)

Into a bowl sift the flour, baking powder, superfine sugar and salt--stir until mixed. In a separate bowl add eggs--beat with a whisk. Add milk and canola oil--beat until mixed. Slowly add flour mixture to the egg mixture while stirring--stir just until mixed. Pour batter into a greased 9" square cake pan. In a bowl add brown sugar, 3 TBSP flour, cinnamon, chopped nuts and softened butter--mix with a pastry blender to make crumbs. Sprinkle the crumb mixture over the batter in the cake pan. Bake at 400 degrees for 25-30 minutes. If you don't have superfine sugar, you can substitute for it using regular white sugar but the coffee cake will be dense rather than light and fluffy.