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Wild Blackberry Turnovers

recipe at a glance
Rating: 5/5 5 stars
1 review
1 comment

ready in: 30-60 minutes
serves/makes:   18
  

recipe id: 42770
Wild Blackberry Turnovers Recipe
photo by: MELISSA
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ingredients


Dough

1/4 cup honey
OR
1/2 cup granulated sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla extract
2 1/2 cups Cornell baking mix
2 teaspoons baking powder
1/2 teaspoon salt

Filling

4 cups fresh blackberries
2 tablespoons melted butter
1 teaspoon cinnamon, combined with
sugar, to taste (granulated or brown)
1 tablespoon unbleached all-purpose flour (for thickening)
1/4 teaspoon nutmeg

directions

Cream the honey or sugar and butter; beat the eggs well into the mixture until light. Add the vanilla. Blend the Cornell Mix, baking powder and salt; add to the butter mixture. Blend until smooth; chill.

While the dough is chilling, preheat your oven to 400 degrees F. Combine the filling ingredients and mix well. When the dough is stiff enough to be handled, turn out onto a floured board. Roll the dough out until it's about 1/4-inch in thickness. Cut it into 4-inch circles.

Place a heaping tablespoon of the filling on the front half of each circle of dough. Fold the other half over the filling and pinch the edges together firmly. Prick the top with a fork. Dust lightly with cinnamon sugar.

Place on a lightly greased cookie sheet and bake for about 15 minutes or until golden.

shared by

Soo, Nevada, USA

nutrition

165 calories, 9 grams fat, 19 grams carbohydrates, 2 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com



REVIEW: recipe rating
This recipe couldn't be better! It was just what I had been looking for after coming home with a gallon of wild blackberries.

Just a hint: Search things online with "food" behind them if you come across things you don't know. That's how I found out what cornell mix is.

It's a blend you substitute for flour to add nutrients. To make one cup:

Add to the bottom of a 1 cup dry measuring cup-

1 Tbsp. Soy Flour
1 Tbsp Dry Milk Solids
1 Tsp. Wheat Germ

Then fill the cup with unbleached, enriched flour.

I think these turn overs are better because the filling isn't precooked. The flour added to the berry, butter combination begins to absorb the moisture and make thick sauce, just like when you thicken gravy with flour.

Just for fun I substituted Almond Meal for the 1 TB flour in the filling. It was awesome.



Guest at CDKitchen.com
Sep 10, 2008

UterChef
COMMENT:
This recipe seems to be missing quite a bit of stuff. First, I've never heard of Cornell Mix. Second, the directions don't even say what to do with the berries. Usually you heat them on a stove with flour or cornstarch to thicken.

CDKitchen Note: We assume the "Cornell Mix" is something like Missouri Mix (or other baking mix).