Breakfast

This recipe was pulled right from the Delish Fall Baking Magazine - it has given us endless inspiration this season. We did replace their molasses with our Cane Syrup. 

Ingredients
3 cups all-purpose flour
1 1/2 tsp kosher salt
1/2 tsp baking soda
1/2 cup plus 2 tbsp granulated sugar, divided
2 tsp ground cinnamon, divided
1 1/4 tsp ground ginger, divided
1 gsp freshly ground pepper, divideed
1 tsp ground cloves, divided
1 tsp ground nutmeg, divided
3 large eggs, room temperature
1 cup (2 sticks)melted unsalted butter, cooled
2 tbsp Blackberry Patch Cane Sugar
1/2 cup coffee, room temperature
1/2 cup whole milk, room temperature
1 1/4 cup heavy whipping cream
Cane Syrup, for serving

Instructions

1. Preheat oven to 350 degrees and line 17.25" x 12.25" sheet pan with parchment.  

2. In a large bowl, whisk flour, salt, baking soda, 1/2 cup granulated sugar, 1 1/2 tsp cinnamon, 3/4 tsp ginger, 3/4 tsp pepper, 3/4 tsp cloves, and 3/4 tsp nutmeg. 

3. In a medium bowl, whisk eggs, butter and cane syrup. Pour egg mixture into dry ingredients and mix a few times until just incorporated. Add coffee and milk and continue to mix until no dry streaks remain; it is ok if there are small lumps. 

4. Pour batter into prepared pan; smooth top with an offset spatula. 

5. Bake pancake until golden brown and firm to the touch, 15 to 17 minutes. Let cool 15 minutes. 

6. Meanwhile, in a large bowl of stand mixer fitted with the whisk attachment, beat cream and remaining 2 tablespoons granulated sugar on medium-high speed until medium peaks form. 

7. Cut pancake into 16 pieces and dollop with whipped cream. Drizzle with cane syrup and enjoy! 

1 box Puff Pastry
Blackberry Patch Pumpkin Spice Syrup
1/2 cup powdered sugar
1/2 tsp. vanilla

1. Preheat oven to 350 degrees. 

2. Cut puff pastry into rounds using a cookie cutter or biscuit cutter. 

3. Pour Pumpkin Spice Syrup in the middle of the pastry and top with a second round of pastry. 

4. Place on a cookie sheet and bake until "puffed" and golden brown, about 20 minutes. 

5. Mix powdered sugar and Pumpkin spice Syrup together until you have a glaze consistency - it doesn't take much syrup - add a little at a time. Drizzle over cronuts.  

6. Finish with powdered sugar if desired! 

Biscuits (We love Callie's Biscuits)
Mayhaw Jelly Glazed Ham
Blackberry Patch Mayhaw Jelly

For this recipe, we glazed a ham with Mayhaw Jelly. 

1. Cook ham according to package instructions. For the last hour glaze your ham every 15 minutes with Mayhaw Jelly that you have warmed up, so that it is a consistency you can easily brush on. 

2. Once ham is cooked and resting, make biscuits. We love a good homemade biscuit, but have found that Callie's biscuits really shorten the time and are just as good as homemade. For this recipe, we tried Buttermilk Biscuits and Sharp Cheddar Biscuits and the cheddar biscuits stole the show.

3. Layer sliced ham and Mayhaw Jelly in your biscuit and enjoy! 

• 8 oz. can of refrigerated crescent dough sheet or 1 (8 oz.) can of refrigerated crescent dinner rolls
• 1 ½ tablespoons melted butter
• 1 ½ tablespoons light brown sugar

For the filling:

• ¼ cup powdered sugar
• ½ teaspoon vanilla-optional
• 4 oz. softened cream cheese
• ¼ cup Blackberry Patch Mayhaw Jam

For the Glaze:

• 1/3 cup powdered sugar
• 1–2 teaspoons milk or cream

1. Preheat the oven to 350 F and line large baking sheet with parchment paper, set aside.
2. To make the filling mix softened cream cheese with ¼ cup powdered sugar and vanilla. Set aside.
3. Stir brown sugar and melted butter until sugar dissolves, set aside.
4. Open the can of crescent dough and unroll it barely over half. If using crescent dinner rolls, pinch the perforation to seal. Roll it in the opposite direction towards the middle (as shown on the picture above).
5. Using serrated knife cut the slices about ¾ inch thick. Pinch and pull middle of slice down to make a point, forming heart shape. Arrange them onto baking sheet leaving 2 inch space apart.
6. Press the center of each heart to make deep indentation in center of each roll. Indentation should be in shape of the heart, too.
7. Spread the cream cheese mixture in the indentation. 1 heaping teaspoon of filling per heart should be enough.
8. Spread strawberry jam over cream cheese. Top each with 1 teaspoon of jam or however much it can hold.
9. Brush the edges of each heart (around the filling) with the melted butter and brown sugar mixture.
10. Bake 16-18 minutes or until the edges are golden brown.
11. To make the glaze stir ¼ cup powdered sugar and milk. Start with 1 teaspoon milk and add more if needed to get desired consistency. Drizzle the hearts and serve.

This recipe was found at https://omgchocolatedesserts.com/easy-cream-cheese-danish/ and adapted to use our Mayhaw Jelly. 

Ingredients

For the Filling: 
Pillsbury Pie Crust
Blackberry Patch Strawberry Jam
Fresh Strawberries

For the Glaze:
2 tbsp Powdered Sugar
2 tsp Milk

Instructions: 
1. To make your poptarts, unroll your pie crust. Use a heart shaped cookie cutter to cut out as many heart shapes as you can get - you'll need an even number. 

2. Place one layer of heart shaped pie shell on the counter. Spread strawberry jam and a few pieces of diced strawberries on top of the heart. Place another layer of pie shell on top and crimp the edges with the prongs of a fork. 

3. Place poptarts on a cookie sheet and bake at 350 degrees for 15 minutes or until golden brown.

4. While the pop tarts back, prepare your glaze by stirring together powdered sugar and milk until it is a drizzle consistency. 

5. When the poptarts come out, let them cool and then drizzle with the glaze. 

6. Enjoy! 

Whipped cream cheese
Blackberry Patch Premium Fruit Syrups
Toast

Stir Blackberry Patch Premium Syrup (flavor of your choosing - here we've used Blueberry, Blackberry and Strawberry) into the whipped cream cheese! Keep adding until you get the color and flavor you want! Spread on top of toast and top with sprinkles and cut fruit - really any topping you like! 

• 2 cups rolled oats (we used Quick Cooking rolled oats)
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 3/4 cups almond milk
• 2 eggs
• 1/3 cup Blackberry Patch Apple Butter Syrup
• 1 teaspoons pure vanilla extract
• 1 medium apples, diced
• 1/2 cup chopped pecans 

1. Preheat oven to 375 degrees and grease an 8×8 casserole dish. 
2. Mix together the rolled oats, baking powder, and salt.
3. In a separate bowl, stir together the almond milk, eggs, Apple Butter Syrup, and vanilla.
4. Add the wet mixture to dry mixture and stir until combined.
5. Add in the apples and pecans.
6. Pour mixture into baking dish and press down to make sure oats are soaked. 
7. Bake, uncovered, for around 40-45 minutes, until lightly golden brown.
8. Let cool for 5 minutes and then serve.

1 Frozen Banana
1 tbsp Almond Butter
2/3 cup Almond Milk
Blackberry Patch Raspberry Syrup to taste
Fresh Raspberries

Place all ingredients in a blender and blend until smooth - about 30 seconds. Pour into your favorite bowl and top with fresh berries, bananas, granola, pomegranate seeds, cacao nibs or anything else that strikes your fancy! 

1/2 cup oatmeal
1 tbsp chia seeds
1/2 cup almond milk
2 tbsp Blackberry Patch Blueberry Syrup
2 tbsp Almond Butter
*optional - Greek Yogurt

Add dry oats, chia seeds and almond milk to your container. Let steep for at least 8 hours. Put these in the fridge before bed and you'll have a delicious healthy breakfast! 

Wake up and remove from the refrigerator. Layer with almond butter and blueberry syrup. Try adding greek yogurt too! Top with fresh fruit or granola to add texture and color! 

1 cup all-purpose flour
2 large eggs
1 tbsp. granulated sugar
1/4 tsp kosher salt
1 1/2 cup whole milk
1 tbsp butter
Blackberries
Sweet Grass Dairy Green Hill Cheese - our fav, but any camembert or brie will do! 
Blackberry Patch Blackberry Syrup

Create a well with flour and add eggs - whisk them into the flour. Add sugar and salt. Move to a blender and slowly blend with milk until fully combined. Let sit until bubbly on top, 15-20 minutes. 

In a small skillet over medium heat, melt butter. Pour batter onto pan and swirl to evenly coat. Cook 2 minutes, then flip and cook 1 more minute. Repeat with remaining batter.

Serve warm with your favorite cheese and blackberry patch syrup. Add fresh blackberries if you like! 

• 2 1/2 cups all-purpose flour
• 2 Tbsp granulated sugar
• 1 Tbsp baking powder
• 1/2 tsp salt 
• 8 Tbsp chilled unsalted butter, grated on a box grater just like cheese
• 1 egg
• 3/4 cup buttermilk plus more for brushing
• 1 Tbsp vanilla extract
• 1/2 cup Blackberry Patch Blackberry Syrup
• 1/2 - 1 cup white chocolate chips

Glaze:

• 1/4 cup milk 
• 2 Tbsp melted butter
• 1 cup powdered sugar 
• 1/4 cup Blackberry Patch Blackberry Syrup

Preheat the oven to 400 degrees and line 2 baking sheets with parchment paper and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Add the butter and toss with flour. Add the egg, buttermilk and vanilla. Do not overmix - mix until just combined. Fold in the white chocolate chips and drip the 1/4 cup Blackberry Syrup in places while folding. 

Turn the dough onto a floured surface and then pat into a 1-inch thick square and cut into 2 inch squares. Place on the parchment covered baking sheets and brush each square with buttermilk.

Bake until golden brown, 15-18 minutes, rotating sheets halfway through. Let the scones cool slightly and then drizzle with Blackberry Syrup glaze (see below). Serve warm!

To make the glaze, mix milk, butter, powdered sugar and syrup in a bowl until combined.