Recipes

Satsuma

Satsuma Cinnamon Rolls

Ingredients

Dough

1/3 cup plus 1/2cup whole milk, divided
3 tbsp. dark brown sugar, divided
2 1/4 tsp. active dry yeast
1/4 cup plus 3 cup bread flower
2 large eggs, room temp
6 tbsp. unsalted butter, melted, cooled
1 tsp kosher salt
1 tsp pure vanilla extract
cooking spray

Filling

Blackberry Patch Satsuma Jelly
6 tbsp unsalted butter, softened
1 1/2 tsp. ground cinnamon
1 tsp ground cardamom
All purpose flour, for dusting
1 large egg, beaten to blend
1/2 cup heavy cream, room temperature

Glaze

8oz cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
5 tbsp brown sugar
3 cups confectioners sugar
1 tsp vanilla. extract
1/8 tsp salt

Directions

In a small, heatproof bowl, microwave 1/3 cup. milk and 1 tbsp brown sugar (when removed from the microwave, temp should register 110 degrees), stir to dissolve sugar. Sprinkle yeast over, stir to combine and let sit 5 minutes.
In another small heatproof bowl, whisk 1/4 cup flour and remaining 1/2 cup milk until smooth. Microwave in 15-second increments, whisking between each, until warmed through and smooth. About 1 minute total.
In the large bowl of a stand mixer fitted with the dough hook, combine yeast mixture and flour mixture. Add eggs, butter, orange zest, salt, vanilla and remaining 3 cups flour and 2 tbsp brown sugar. Beat on medium-low speed until a dough forms, 10-12 minutes. Spray a large bowl with cooking spray and place. dough in bowl. Cover with plastic wrap and let rise in a warm place until dough is doubled in size, about 1 hour.
In a small bowl, stir butter, cinnamon, cardamom, and 5 tbsp brown sugar until smooth.
Place a 20" piece of parchment paper on your work surface; lightly dust with flour. Gently punch dough down and turn out onto parchment. Dust rolling pin with flour and gently roll dough to an 18" by 10" rectangle. Spread brown sugar butter over dough. Spread Satsuma jelly over butter. Slide parchment with dough onto a sheet pan and refrigerate until cold, about 15 minutes.
With long side of dough facing you, lightly roll dough away from you creating a spiral, ending seam side down. Using a serrated knife, cut dough into 12 rolls. Arrange dough in a 12" cast iron skillet. Cover skillet with plastic wrap. Place in a warm area to rise until almost double in size, about 1 hour.
Preheat oven to 350 degrees. Remove plastic wrap. In a small bowl, whisk egg and a splash of water until combined. Pour cream over dough; brush with egg wash.
Bake rolls until tops are golden brown and cream is absorbed, 28-32 minutes. Let cool 10 minutes.
Mix together glaze ingredients and spread over the top of the rolls.

Satsuma Strawberry Fig

Kolaches

We used this recipe from Food & Wine Magazine, but instead of cooking a jam filling, we used two different jams - Strawberry Fig Preserves and Satsuma Jelly.

Ingredients

DOUGH

3 cups all-purpose flour, plus more for dusting
1/3 cup granulated sugar
1 (1/4-ounce) envelope active dry yeast
1 cup whole milk, warmed to between 100°F and 115°F
1/2 cup unsalted butter (4 ounces), melted
3 large egg yolks
1 teaspoon kosher salt

CREAM CHEESE FILLING

8 ounces cream cheese, at room temperature
2 tablespoons powdered sugar
1 large egg yolk
1 teaspoon lemon zest

STREUSEL TOPPING

2 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 tablespoon unsalted butter, melted
1/8 teaspoon kosher salt

EGG WASH

1 large egg yolk
1 tablespoon whole milk

Directions

Ingredients.
Make the dough: Whisk 1 cup flour, granulated sugar, and yeast in a large bowl. Add warm milk, and whisk to combine. Set aside until small bubbles begin to appear on the surface, about 5 minutes.
Whisk together melted butter, egg yolks, and salt in a separate bowl.
Stir butter mixture into yeast mixture using a rubber spatula or wooden spoon. Stir in remaining 2 cups of flour, 1 cup at a time.
After the second cup is added and it becomes too difficult to stir, tip the shaggy dough out onto a lightly floured countertop, and begin kneading by hand until smooth and springy, 3 to 4 minutes. The dough should be very tacky and a little greasy, but not sticky. If it does stick to the surface, dust with more flour, using as little as possible.
Transfer dough to a large bowl and cover with plastic wrap. Place bowl in a warm spot until doubled in size, 1 hour to 1 hour and 30 minutes.
Make the streusel topping: Stir together flour, sugar, butter, and salt in a small bowl until crumbly. Set aside to let butter solidify. Before using, stir again to create fine crumbs.
Make the cream cheese filling: Beat cream cheese, powdered sugar, egg yolk, and lemon zest in a large bowl with an electric mixer until smooth, about 1 minute.
Punch down the risen dough and divide it into 12 equal pieces (about 2 1/3 ounces each). Roll dough pieces against work surface with cupped hands to make smooth balls. Transfer dough balls to a parchment paper–lined baking sheet, and let rise, covered with a damp towel, until doubled in size, 30 to 45 minutes.
Make the kolaches: Preheat oven to 375°F. Use your fingertips to form 2-inch-wide wells in the center of each dough ball. Whisk egg yolk and milk in a small bowl. Brush outer edges and sides of dough with egg wash.
Spread 1 tablespoon cream cheese filling in each well. Make a smaller well in the center of the cream cheese, and top each with a dollop of your favorite jam. Sprinkle with streusel topping.
Bake in preheated oven until edges are light golden brown, about 20 minutes.

Dessert Raspberry

Raspberry Chocolate Sandwich Cookies

We used this recipe from Love and Olive Oil, with a few small changes...and of course, we used our 3 Ingredient Raspberry Jelly.

For Cookies:

2 cups / 250 g all-purpose flour
6 tablespoons / 40 g Dutch-process cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
4 oz / 110 g good quality bittersweet chocolate (60-70%), finely chopped
¾ cup / 170 g (1½ sticks) unsalted butter , at room temperature
1 cup / 220 g packed brown sugar
½ cup / 100 g granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract

For Filling:

4 oz / 113 g good quality chocolate, finely chopped (I used a mix of 35% milk and 76% bittersweet chocolate)
½ cup / 120 g heavy cream

Instructions

To make cookie dough, whisk together flour, cocoa powder, baking soda, and salt in a bowl and set aside.
Gently melt chocolate in a double boiler or microwave (use 50% power in 20 second increments) until just melted. Set aside to cool slightly.
Place butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until lightened and somewhat fluffy, about 2 to 3 minutes.
Reduce mixer speed to low and add eggs, one at a time, mixing until each egg is completely incorporated before adding the next. Scrape down the beater and the sides of the bowl, then increase speed to medium high for 30 seconds until slightly lightened in color.. Mix in vanilla.
Pour in lukewarm cooled chocolate and mix on low speed, scraping the sides and bottom of the bowl well, until batter is uniform in color. Add dry ingredients and mix on low speed until just incorporated.
Press a layer of plastic wrap on the surface of the dough. Refrigerate for 20 to 30 minutes or until it's just firm enough to work with.
Meanwhile, preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Scoop rounds of dough using a small cookie scoop (about 20g, or 1 tablespoon-ish of dough per cookie). Flatten dough balls slightly into a puck shape (this will help it spread more evenly). Leave 2-3 inches of space between cookies as they will spread quite a bit.
Bake for about 8 minutes or until tops are puffed and no longer shiny.
Remove from oven and immediately swirl a round cookie cutter (slightly larger than the diameter of the cookie) around each still-soft cookie to tuck in any rough edges and perfect the circular shape. Let cool on sheets for 10 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough (you should end up with about 44 individual cookies).
To make ganache, (and you can start this while the cookies are baking since it'll take a little while to cool), place chopped chocolate in a heat proof bowl. Warm cream in a small saucepan until it just begins to bubble around the edges (do not let it boil). Pour over chopped chocolate. Let sit for 30 seconds then slowly whisk, working from the center outward in concentric circles until an emulsion forms. Continue to gently whisk until cream is fully incorporated and chocolate is melted.
Let cool, gently whisking every 10 minutes or so, until ganache is thickened to the consistency of peanut butter. This will take about 45 minutes at cool room temperature, or you can refrigerate (gently whisking every 5 to 10 minutes to ensure it cools evenly) to speed it up a bit. Transfer to a piping bag fitted with a 1/2-inch round tip. Transfer raspberry jam to another piping bag with a 1/4-inch round tip (you can also spoon the jam into the centers).
Pair up the cookies in matching sizes and arrange on baking sheet with one cookie in each pair flipped upside down. Pipe a ring of ganache on the flat undersides of half of the cookies. Fill the center of ring with a teaspoon or so of raspberry jam. Lightly press a second cookie on top (don't press too hard or the filling will squeeze out). Refrigerate until fully set and ready to serve.
Cookies will keep, refrigerated in an airtight container, for up to one week.

Cane Syrup Dessert

Brown Butter Pumpkin Muffins

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.

Breakfast Cane Syrup

Gingerbread Latte Sheetpan Pancake

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!

Breakfast Dessert Pumpkin Spice

Pumpkin Spice Cronut

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!

Apple Butter Whoopie Pies

This recipe is derived from Delish Magazine's Apple Cider Whoopie Pies. Rather than reducing apple cider down to a syrup, we switched in our Apple Butter Syrup. The result is a delicious combo of fall flavors that fill your home as you bake.

Cookies
3/4 cup Blackberry Patch Apple Butter Syrup
2 1/2 cup all-purpose flour
2 tbsp finely grated orange zest
2 tsp ground cinnamon
1 tsp baking powder
3/4 tsp ground ginger
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp kosher salt
1/4 tsp ground cloves
2 large eggs
1/2 cup packed dark brown sugar
1/2 cup vegetable oil
1/3 cup granulated sugar
2 tsp pure vanilla extract
1 tbsp unsalted buttere, melted
1/3 cup cinnamon sugar

Icing
4 oz. cream cheese, room temperature
4 tbsp. unsalted butter, room temperature
2 cup confectioners' sugar
1 tsp pure vanilla extract
Blackberry Patch Apple Butter Syrup

1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. Ina large bowl, which together flour, orange zest, cinnamon, baking powder, ginger, baking soda, nutmeg, salt and cloves until combined.

2. In a medium bowl, whisk together eggs, Apple Butter Syrup, brown sugar, oil, granulated sugar and vanilla.

3. Add egg mixture to dry ingredients and stir until combined. The consistency should feel like a thick cake batter. You want it thinner than most cookie doughs, so that it creates that nice smooth top recognizable as a whoopie pie! Ours was a little thick and you can see that our cookies didn't quite smooth out.

4. Using a medium scoop (about 2 tbsp), scoop dough on baking sheets, about 1 inch apart. Bake cookies until springy to the touch, 12 to 14 minutes. Transfer to a wire rack to cool.

5. Brush tops of cookies with melted butter and sprinkle with cinnamon sugar.

6. While cookies cool, make the filling. In a large bowl, using a handheld mixer on medium high speed, beat cream cheese and butter until light and fluffy. Add confectioners' sugar and vanilla and beat until smooth and fluffy. Scrape into a pastry bag.

7. Turn cookies round side down. Pipe filing into thee center of half of the cookies.

8. Pour Apple Butter Syrup onto the center of the other half of the cookies and sandwich together. It's okay if your syrup spills over the edges here. Cover and refrigerate at last 1 hour and up to 3 days.

Pepper Jelly Snacks

Cheese Dip with Raspberry Pepper Preserves

CAUTION - this dip is addicting! Cheddar cheese, cream cheese, mayo and green onions create a creamy and delicious dip that becomes crave worth when topped with our Raspberry Pepper Preserves for Cheese!

Ingredients
1/2 cup mayonnaise
8oz cream cheese (softened to room temperature)
2 cups shredded cheddar cheese
2 whole green onions sliced thin
1/2 cup Blackberry Patch Raspberry Pepper Preserves for Cheese
Ritz Crackers

Once, the cream cheese has softened, mix together mayonnaise, cream cheese, cheddar cheese and green onions. Place in an 8-9 inch pie dish. Cook at 350 degrees for about 15 minutes or until heated through - ours began to make cheesy bubbles on top and take on a slightly golden color in a few spots and that's how we knew it was done! Once out of the oven top with Raspberry Pepper Preserves for cheese and dig in with some Ritz Crackers!

This recipe is a take on Captain Rodney's Dip found HERE

Cane Syrup Snacks

Cane Syrup Mustard Dipping Sauce

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.

Muscadine

Muscadine BBQ Meatballs

We tried our own take on bbq/grape jelly crock pot meatballs using our Muscadine Jelly and it did not disappoint. The prep time is less than 5 minutes and it makes enough for a crowd! Here's a perk - this jelly only has fruit, cane sugar and lemon juice - simple ingredients!

Ingredients
30 meatballs (we used two small frozen bags - NOTE - you do not want Italian Style)
14oz BBQ Sauce (use your favorite - we used Sweet Baby Rays Original)
10oz Blackberry Patch Muscadine Jelly

Mix your BBQ Sauce and Muscadine Jelly together in your crockpot. Add the meatballs and put the lid on. Cook on low for 4 hours or until meatballs reach an internal temperature of 160 degrees.