Cane Syrup

This recipe is originally from the Sweet Enough: A Dessert Cookbook by Alison Roman. We traded out the maple syrup and used our Pure Cane Syrup instead. It is a great recipe! 

Ingredients 

1 1/2 sticks unsalted buttere
2 tbsp freshly grated ginger or 1 1/2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 3/4 cup all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1 1/2 tsp kosher salt
1 (15oz) can unsweetened pumpkin puree
2 large eggs
1 cup Blackberry Patch Pure Cane Syrup
3/4 cup light brown sugar

Instructions

1. Preheat oven to 375 degrees. Line 12 cups of a muffin tin with liners. 

2. In a medium pot, melt the butter over medium-high heat and cook, swirling occassionally until the butter is browned, foamy and smells like popcorn, 5-7 minutes. Remove from the heat and stir in teh ginger, cinnamon and nutmeg. 

3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. 

4. In a large bowl, whisk the pumpkin puree, eggs, maple syrup, and a brown sugar until combined. Slowly whisk in the flour mixture until nearly no lumps remain, followed immediately by the browned butter mixture, whisking until no lumps remain (the batter should be smooth and thick, but do not overmix). This is important - ours sank a little bit in the middle after baking - we think because we overmixed. 

5. Pour into the prepared cake pan(s) or loaf pan, smoothing the top. Or divide among the muffin cups. Bake until golden brown on top, 20-25 minutes for muffins. Let cook entirely before frosting. 

6. We lightly frosted with a cream cheese frosting with a little bit of cane syrup mixed in. 

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! 

Paired with pigs in a blanket, this recipe is perfect for family gatherings or tailgates! We thought we'd try an extra southern take on honey mustard - trying it with cane syrup instead of honey! Mustard is a strong flavor, so this is subtle, but just enough to leave people guessing what makes it special! 

Ingredients
Mustard
Blackberry Patch Cane Syrup

Start with a quarter cup of mustard and add tablespoons of cane syrup until you get your desired taste. Some people will want it sweeter - some will want it more tart. 

8 large egg yolks
1 tsp. pure vanilla extract
2/3 cup packed light brown sugar
4 oz (1/2 cup) unsalted butter, cut into 4 pieces
1/2 cup Blackberry Patch Pure Cane Syrup
1/2 cup heavy cream
1/3 tsp kosher salt
1 1/2 cups pecan halves, toasted, cooled and coarsely chopped
1/3 cup crumbled cooked bacon (3-4 strips)

Preheat oven to 425. Pre-bake pie shell for 15 minutes at 425 degrees. Reduce the oven temperature to 375 degrees and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. 

Reduce oven temperature to 325 and place a large rimmed baking sheet on the middle rack. 

Put the egg yolks in a medium heatproof bowl. Set on a kitchen towel and add the vanilla. Combine the sugar, butter, cane syrup, cream and salt in a 1 quart sauce pan. Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup. 

Spread the pecans evenly in the piecrust. Sprinkle the crumbled bacon evenly over the pecans. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn't wobble when the pie is nudged, 35-40 minutes. Let cool for at least 1 hour before serving.