Recipes

In honor of the beautiful landscape of the Masters, we've put our spin on an Azalea drink. Typically, using grenadine to flavor and color the lemonade - we tried our own version with Tart Cherry Syrup. 

1.5 cups Lemonade
1 tbsp Tart Cherry Syup
2 oz Vodka

Put together in your favorite glass and stir. 

*This is equally refreshing and delicious with or without the vodka. 

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! 

• Maple Praline Blackberry Patch Syrup to taste - approx 2 tbsp. 
• Stick of butter - softened
• 2 cups of powdered sugar
• 1-2 tbsp. milk for desired consistency

Cream butter until smooth. Alternate powdered sugar with wet ingredients until you reach desired consistency...just barely pourable. Top warm cinnamon rolls and enjoy! 

• 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.

2 cups Raw Pecan Halves
1/2 cup Blackberry Patch Maple Allulose Syrup
1 1/2 tsp Ground Cinnamon
1/8 tsp Ground Cayenne

Combine all of the ingredients in a sauté pan and simmer until the syrup has crystallized. Don't rush this - take your time and keep a close eye on this. There's a fine line between perfectly crystallized and burnt!

Spread out on a baking sheet covered with parchment paper and allow to cool to room temperature. 

½ cup Blueberry Syrup
¼ cup red wine vinegar
Half shallot - diced
2 tsp cayenne pepper

Combine Ingredients in a pan or ziplock bag and add meat. Let marinate for at least 1 hour before grilling. 

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. 

Blackberry Patch Blueberry Syrup
2 cups heavy cream
1/3 cup Honey
1 cup lemon curd
1 tbsp lemon zest, for garnish
Fresh blueberries, for garnish

1. Place the cream and honey in a large bowl and beat until soft peaks form. 

2. Layer whipped cream, lemon curd, and Blueberry Syrup to fill the glass. Garnish with lemons zest and fresh blueberries! 

2 medium frozen bananas
1 cup almond milk
1 tablespoon Almond Butter
1/4 cup Blackberry Patch Blueberry Allulose Syrup
Fresh Blueberries

Blend frozen bananas, almond milk, almond butter and Blackberry Patch Blueberry Allulose Syrup until smooth. Top with fresh blueberries and enjoy! 

1/2 cup oats, ground
1 tbsp Blackberry Patch Wildflower Honey
1 egg
1 tsp vanilla
a pinch of baking soda
a pinch of baking powder
coconut oil (for the pan)
Blackberry Patch Maple Allulose Syrup

Whisk the egg with honey and 2 tbsp water. Add the ground oats, baking soda, baking powder and vanilla until it thickens slightly. 

Melt coconut oil on your frying pan and ladle the mixture onto the pan in 4 inch circles. Let the pancakes cook until bubbles form and the edges seem cooked. Flip and fry the other side! Serve immediately with Blackberry Patch Maple Allulose Syrup. 

2 cups butter, softened
3/4 cup granulated sugar
1/4 cup cane syrup
1 1/4 tsp kosher salt
2 tsp ground cinnamon
1/4 tsp ground all spice
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2 tsp vanilla extract
4 cups all-purpose flour
1 large egg, lightly beaten
1/2 cup raw cane sugar

1. Beat the first 9 ingredients at medium speed until creamy. 

2. Add flour and beat until blended. 

3. Divide into four portions and roll into a log. Wrap in plastic wrap and chill for 1 hour. 

4. Whisk together egg and 1 tablespoon of water and roll in raw cane sugar. 

5. Cut logs into 1/4 inch slices and bake 10-14 minutes in a 350 degree oven. 

4 large sweet potatoes
1/2 cup Blackberry Patch Pure Maple Syrup
4 tablespoons brown sugar
1/2 tsp cinnamon
4 tablespoons olive oil
Salt to taste

1. Preheat the oven to 400 degrees and line a baking sheet with tin foil. 

2. Peel and cube the sweet potatoes

3. Mix the maple syrup, brown sugar, cinnamon and olive oil in a small bowl. 

4. Spread the sweet potatoes in a single layer on the baking sheet and pour the maple syrup mixture over them. 

5. Roast for 30 to 40 minutes until the edges are lightly brown. Remove from the oven and season with salt to taste. 

6. Enjoy!