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!
Vanilla Ice Cream
Waffle Cone
Blackberry Patch Blackberry Syrup
Fresh Berries
This is really a no-recipe recipe and a great way to utilize those pieces of broken waffle cone that come in every box! Just take a few scoops of your favorite ice cream, swirl in some Blackberry Syrup, add some waffle cone and any other toppings you fancy!
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!
6 of your favorite donuts
Vanilla Ice Cream
Blackberry Patch Strawberry Syrup
This decadent dessert is easy to assemble and leaves a lot up to you! For these donut ice cream sandwiches, we've kept it simple and swirled strawberry syrup into vanilla ice cream and sandwiched between two halves of one donut, but you can go wild with toppings and flavors! This makes a great birthday party dessert and an "Ice Cream Sandwich Bar" allows for each guest to customize their own dessert!
5 scoops of vanilla ice cream
1 cup whole milk
Blackberry Patch Blueberry Syrup
Blend ice cream and milk together to desired consistency. Add Blueberry Syrup to taste! A tasty tip is to line the glass with Blueberry Syrup as well!
