Recipes

Biscuits

2 cups Original Bisquick Baking Mix
2/3 cup milk
2 tbsp granulated sugar
1 tablespoon vegetable oil

Whipped Topping

1.5 cups Heavy Whipping Cream
2 tbsp powdered sugar
2 tsp vanilla

Fruit Topping

Strawberries, chopped
3 Ingredient Strawberry Syrup

We followed the recipe on the box of Bisquick, but added 2 tbsp of sugar to sweeten this up for dessert. 

Preheat oven to 450 degrees and stir all ingredients until dough forms. Drop dough by the spoonful onto your cookie sheet. Bake for 11 to 13 minutes or until golden brown. 

While the biscuits cook, whip the cream. About halfway to medium peaks, add in the sugar and vanilla. Whip until medium peaks form. 

In a small bowl mix chopped strawberries with Strawberry Syrup and set aside. 

We're you're ready to serve, slice biscuits in half and layer strawberries and syrup with whipped cream and replace the top of the biscuit. Drizzle on some more strawberry. syrup and serve! 

• 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. 

This recipe was adapted from a Cooking Classy recipe. 

Ingredients: 

• 12 oz . cream cheese (1 1/2 pkg.), softened
• 1/3 cup granulated sugar
• 1 egg
• 1 egg white
• 1 tsp vanilla extract
• 1 1/2 tsp lemon juice
• 6 oz . white chocolate , chopped or 1 cup white chocolate chips
• 1/4 cup heavy whipping cream
• Blackberry Patch 3 Ingredient Strawberry Syrup

Instructions:

1. Preheat oven to 325 degrees. 

2. In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside. 

3. Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30 second intervals, stirring each interval until melted smooth.

4. Add melted chocolate mixtures to cream cheese mixture and mix until smooth. 

5. Pour about 1/3 of cheesecake mixture into the oreo crust and spread evenly over the bottom. Drizzle about 2 tablespoons of Blackberry Patch 3 Ingredient Raspberry Syrup all over the mixture. 

6. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the sauce. Carefully jiggle the pan to even out the top. 

7. Fill a pipette or syringe with raspberry sauce and begin to pipe small circles in a pattern around the cake. Take a toothpick and run the toothpick through the center of each circle to make a heart. Don't lift the toothpick until you finish each ring of circles. 

8. Bake for 40 minutes, then turn the oven off and leave the cheesecake in the oven for 5 minutes. Remove from oven and allow to cool. Cover and refrigerate for at least 5 hours. 

9. Slice and drizzle with more Blackberry Patch 3 Ingredient Raspberry Syrup...but not until after you've gotten oohs and ahhs for that heart design on top! 

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! 

Blackberry Patch Preserves for Cheese
** try our new Satsuma Whiskey Sour Preserves for Cheese
Schermer Pecans (our favorite roasted pecans)
All of your favorite cheeses

Grab your favorite cheese and charcuterie and arrange on your favorite cutting board or slate. Pair with some fresh fruit and crackers and your favorite holiday decorations and you're all set to host the perfect holiday party. 

PIE INGREDIENTS

• 1 refrigerated pie crust (we used Pillsbury)
• 1 cup 100% pumpkin (pumpkin puree)
• 1 cup Blackberry Patch Pecan Apple Butter
• 1/4 cup packed dark brown sugar
• 1/4 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 eggs, lightly beaten
• 1 cup evaporated milk

STREUSEL TOPPING

• 3 tbsp butter
• 1/2 cup flour
• 1/2 cup dark brown sugar
• 1/2 cup chopped pecans

This recipe is adapted from Tidy Mom's Apple Butter Pumpkin Pie recipe to include our Pecan Apple Butter. 

1. Preheat oven to 375° F.
2. Place pie crust in a 9-inch glass pie pan and flute edges.
3. In a large bowl combine pie filling ingredients in order given (from pumpkin to evaporated milk)
4. Pour filling into crust-lined pie pan. Bake 50 to 60 minutes or until knife inserted two inches from center comes out clean.
5. While pie cooks, in another bowl, combine brown sugar and flour then cut in cold butter until crumbly (using a pastry blender, for or clean hands for this step). Stir in chopped pecans and set aside. 
6. Remove pie from oven and sprinkle streusel over pie filling.
7. Return pie to the oven, cover crust with foil, and bake for an additional 15 minutes.
8. Cool completely, at least 2 hours before serving.

• 6-7 Pound Turkey - bone in/skin on
• 6 tbsp unsalted butter - softened
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh sage
• 3 cloves minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• olive oil for drizzling
• 4 - 6 cups chicken broth for the pan
• Blackberry Patch Maple Bacon Jam

For this recipe you can prepare your turkey breast as you normally would and then use our Maple Bacon Jam as a glaze for the last step, or follow our instructions below that we adapted from this Cooking for my Soul recipe.

1. Preheat oven to 350 degrees F.

2. If needed or desired, remove the backbone. We removed the backbone for more even cooking. Look for a youtube video on how to safely remove the backbone. Kitchen shears or a large knife are needed for this. 

3. Make the butter - in a bowl, combine 6 tablespoons softened butter, garlic, rosemary, sage, salt and pepper. Set aside.

4. Pat the turkey dry with paper towel. Be careful to remove all excess moisture.

5. Rub your turkey with your prepared butter - including under the skin. You will need to detach some of the skin to get the butter under the skin. 

6. Transfer the turkey to a roasting pan with a rack. Drizzle with some olive oil and gently rub over the turkey. Pour 2 cups of chicken broth in the base of the pan. 

7. Roast uncovered for 1 hour and 20 minutes. As it roasts, refill the pan with broth as needed. 

8. At this point, brush the turkey with Maple Bacon Jam (warm to thin if needed) and continue roasting for 10 minutes. Repeat glazing and cooking until the internal temperature reaches 165 degrees F. Tent with foil if the turkey is getting too brown. 

9. Let the turkey rest for about 15 minutes before carving and enjoy! 

• 1 Block of cream cheese at room temperature
• Blackberry Patch Pumpkin Spice Syrup
• 1 cup heavy whipping cream
• Ginger snaps
• Graham crackers

In a medium bowl, mix softened cream cheese with Pumpkin Spice Syrup until you have the flavor and color you desire - remember that the flavor will be diluted a little when you add the whipped cream. In a separate bowl whip heavy cream until you have whipped cream consistency. Fold together with the cream cheese. Put in a serving dish along with edible dippers like ginger snaps and graham crackers. 

• 1/2 Bottle Blackberry Patch Tart Cherry Syrup or to taste
• 2 cups fresh orange juice
• 2 cups pineapple juice
• 3 (12-oz.) cans chilled sparkling water

Stir together in a large pitcher and serve over ice. This recipe is great anytime, but especially fun for Halloween! Have fun with this - we even played with dry ice and served out of beakers to step up the SPOOKINESS! 

Makes 4

Ingredients

Red Layer
3 tbsp Blackberry Patch Strawberry Syrup
Chopped strawberries
1 1/2 cups coconut water

White Layer
Sweetened coconut milk
Alternatives: vanilla greek yogurt, vanilla almond milk, oatmilk

Blue Layer
3 tbsp Blackberry Patch Blueberry Syrup
Blueberries
1 1/2 cups coconut water

Instructions

Red Layer

1. Place popsicle sticks in all four popsicle molds.
2. Chop up strawberries and place in each popsicle mold.
3. Add 3 tbsp of Blackberry Patch Strawberry Syrup and 1 1/2 cups coconut water into a bowl. Mix.
4. Pour mixture in each popsicle mold until it reaches 1/3 of popsicle mold.
5. Freeze for 1 hour or until layer is completely frozen.

White Layer

1. Pour sweetened coconut milk into each popsicle mold until it reaches 2/3 of popsicle mold.
2. Freeze for 1 hour or until layer is completely frozen.

Blue Layer

1. Place blueberries in each popsicle mold.
2. Add 3 tbsp of Blackberry Patch Blueberry Syrup and 1 1/2 cups coconut water into a bowl. Mix.
3. Pour mixture into each popsicle mold until it reaches top. 
4. Freeze for 1 hour or until layer is completely frozen.

*To remove bomb pops, run warm water over popsicle molds for 20 seconds*

Serves 4

Ingredients
Blackberry Patch Strawberry Syrup
Strawberries
Lemonade (pre-made or homemade; we used Minute Maid)
Vanilla ice cream
Ice

Equipment
Blender

Instructions

1. Add ⅓ cup chopped strawberries to blender
2. Add ¼ cup of Blackberry Patch Strawberry Syrup to blender
3. Add 3 scoops of vanilla ice cream to blender
4. Pour 3 cups of lemonade into blender
5. Add ice cubes to blender
6. Blend until a thick, slushy consistency is reached
7. Pour into glasses and garnish with lemon and strawberry
8. Enjoy!