Instructions: Puree blackberries in food processor or blender and strain to remove seeds. (An alternate method is to heat berries with 1/4 cup water until they release their juice. Strain.) Measure and add enough water to equal 1 cup.

Combine puree/juice with all other ingredients and bring to a rolling boil. Boil for exactly one minute, counting the time after the mixture comes to a rolling boil that cannot be stirred down. Skim foam. Store in refrigerator. (

Makes about 1 pint)

Dutch Babies: Melt butter in an 10 1/2-inch skillet in pre-heated 425 degree oven.

While butter is melting, combine eggs in food processor or blender and process for 1 minute. With motor running, alternately add flour and milk. Add sugar and vanilla and process 30 seconds more.

Pour batter into hot buttered pan and bake for 20 to 25 minutes until puffed and golden brown. Serve immediately topped with syrup.

This recipe yields 4 servings.

Description: "Legend has it that the first Dutch Babies were the innovation of an early 20th century Seattle chef for his children, who christened the recipe with its unusual name."

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