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 Home > Sugar Free Brands > Blackberry Patch Sugar Free Syrups > Blackberry Patch FAQ > Black Berry Patch Recipes (most NOT sugar free)
Recipes from Blackberry Patch, not sugar freeRecipes Recipes Recipes, NOT sugar free
BLACKBERRY
PATCH RECIPES
These are Not
Diabetic Friendly!
Please substitute sugar and other carbs for your own needs...
Apple Butter Chicken Salad
Source: Shannon Platt
Ingredients:
3 boneless, skinless chicken breasts
Dash of oregano
Dashy of thyme
2 stalks chopped celery
2 slices white onion, chopped
1 cup dried cranberries
1 cup chopped walnuts
1 lemon
1 cup Blackberry Patch Apple Butter Syrup
Preheat oven to 350 degrees
Directions:
Place chicken in baking pan, season with oregano & thyme, cover
with foil & bake for 45 minutes, or until completely cooked.
Dice chicken into small, bite-size pieces, place in large mixing bowl.
Add chopped celery, onion, cranberries & walnuts. Squeeze about
1 tablespoon juice from the lemon (for preservative). Add Apple Butter
syrup, just enough to coat mixture and provide consistency of
traditional chicken salad. Mix well. Garnish with lemon zest.
Serve by itself as a side dish, as a sandwich on toasted wheat berry
bread, or atop fresh spinach greens for a complete salad.
Makes approx. six servings.
Baked Brie with
Strawberry Glaze
Source:Beth Frith
Ingredients:
3 tbsp. Blackberry Patch Red Ripe Strawberry Syrup
1 tsp. fresh lemon juice
7 oz. Brie cheese with rind* (may be wedge or round)
Fresh strawberries, cut-up (optional)
Directions:
Preheat oven to 375 degrees. In a glass oven-proof container, heat Red
Ripe Strawberry Syrup and lemon juice about 1 minute or until bubbly.
(Caution mixture will be very hot.) Place brie in an oven-proof serving
container. Pour hot mixture over cheese to cover. If using, place
cut-up strawberries on top. Bake in pre-heated oven for about 10
minutes. Serve immediately with crackers or toast.
Blackberry Crisp
Ingredients:
1 Quart of Blackberries
1 Cup of Sugar
1 Cup of Flour
1 Stick of Butter
Directions:
Wash and place berries in a greased baking dish. Cut softened butter
into sugar and flour. Sprinkle on top of berries. Bake at 350 degrees
for 1 hour or until brown and bubbly.
Blackberry Patch Baked
Lavender French toast
Source: Norie Bendt
Ingredients:
3 eggs
3/4 cups milk
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon dried lavender
1/2 teaspoon vanilla extract
12 slices French bread - cut 1/2" thick
Directions:
In a bowl beat eggs, milk, sugar, salt, lavender, and vanilla. Set
aside. Heat oven to 450 degrees. Lightly grease a cookie sheet. Heat
cookie sheet in the oven for 2-3 minutes. While cookie sheet is heating
up, dip bread into egg mixture and place on a plate. Place the dipped
bread onto the hot cookie sheet. bake for 8 minutes or until the
bottoms are golden brown. Tuen the bread slices and bake for another
4-5 minutes. Serve with fresh berries and top with blackberry Patch
Whole Blackerry Syrup
Serving Size: 6
Blackberry Patch
Blackberry Margarita
Source: Norie Berndt
Ingredients:
1 cups cracked ice
3/4 ounce fresh lime juice
4 ounces Blackberry Patch Whole Blackberry Syrup
3 ounces tequila
Sugar - for garnish
Lime slices - for garnish
Directions
Rim 2 glasses with sugar. Place ice in blender and pour in lime juice,
blackberry syrup, and tequila. Blend mixture and pour into glasses.
Garnish with lime slices.
Serving Size: 2
Blackberry Patch Chipotle
Raspberry Barbecue Sauce
Source: Norie Berndt
Ingredients:
2 tablespoons butter
1 small onion - diced
1 cup Blackberry Patch Whole Raspberry Syrup
1 each chipotle chile canned in adobo - 1 or 2 chipotle peppers or to
taste
1/4 cup ketchup
1/4 cup raspberry vinegar
Directions:
Melt butter and saute' onion for 5 to 6 minutes or until completely
cooked. Add the remaining ingredients and continue to cook over medium
heat stirring for about 5 minutes. Cool mixture. Place cooled mixture
into food processor and process until smooth. Store in a covered
container for up to 2 weeks.
Makes 1 1/2 cups
Blackberry Patch Fruit
and Crickle Crunch
Source: Tara Hendley
Ingredients:
3 cups fresh blueberries
20 oz can crushed pineapple (do not drain)
1/4 cup sugar
1/4 cup Blackberry Patch Wild Blueberry Syrup
1/4 cup Blackberry Patch Blackberry Dream
2 cups coarsely crushed Pecan Crickle
1/2 cup chopped pecans
1/2 cup melted butter
1 box yellow or white cake mix
Directions:
Preheat oven to 350 degrees. Spread the can of pineapple into a 9 x 13
pan and sprinkle the blueberries on top. Then drizzle over each of your
Blackberry Patch Syrups....evenly. Sprinkle your sugar on top of the
fruit. Pour the dry cake mix evenly over the top of the fruit to cover
well and then drizzle with the melted butter. Sprinkle the Crickle and
pecans over the top. Dust with cinnamon if wanted. Bake at 350 degrees
for 25 minutes. Take out, and be careful, the Crickle on top will be
melted and SUPER hot! Cut through the cake with a knife in several
places in all directions, this lets the fruit juice escape and
evaporate off some. Return to oven and continue baking for an
additional 15 minutes. Serve with vanilla bean ice cream adn Enjoy!
Blackberry Patch Peach
Cobbler
Source:Beth Firth
Ingredients:
1 stick butter or margarine
3/4 cup flour
1t. baking powder
Pinch of salt
3/4 cup milk
1/2 cup Blackberry Patch Peach Cobbler Syrup
Directions:
Preheat oven to 350 degrees F. While oven is preheating, put margarine
or butter in a 2-quart casserole dish adn place in the oven to melt.
Meanwhile, whisk together flour, baking powder, salt, and milk. When
margarine or butter is completely melted, pour mixture over in pan.
Next slowly drizzle peach syrup over entire surface. Do not stir. Place
in oven and bake for about 45-55 minutes until brown and cooked
through. (Test with a cake tester or toothpick to check for doneness.)
Blackberry
Pudding
Source:Grandma Bivins
Yield:Serves 8
Ingredients:
4 eggs
1 cup sugar
1 cup blackberry jam (8 ounces or more)
1 cup sweet milk
1-1/2 cups flour (self-rising)
1 teaspoon baking powder (optional)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions:
Beat eggs until light, beat in sugar and jam. Combine dry ingredients,
stir with milk, pour into buttered casserole dish and bake in 350
degree oven for 30 to 40 minutes.
Serve warm with sweet cream.
Blackberry Syrup
Cake
Blackberry syrup is folded into the batter of this bundt cake. After
baking the cake is given a confectioners' sugar glaze.
Yield: 1 Bundt Cake
Ingredients:
1/4 cup butter or margarine
1 cup white sugar
2 egg yolks
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1 cup blackberry syrup
1 cup sifted confectioners sugar
1 - 2 tablespoons milk
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla extract
Directions:
Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.
Dissolve soda in buttermilk, stirring well.
Cream butter or margarine and sugar, beating well. Add egg yolks,
beating mixture well. Mix flour mixture into the creamed mixture
alternately with the buttermilk mixture, beginning and ending with
flour mixture. Fold in blackberry syrup. Pour batter into a greased and
floured 10 inch bundt pan.
Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until
cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool
complete.
Combine confectioners' sugar, milk, butter or margarine, and vanilla.
Beat until mixture is smooth. Spoon over cooled cake
Blackberry
Trifle
Source:Beth Firth
Ingredients:
Angel Food Cake
Blackberry Patch Whole Blackberry Syrup
Custard (made from scratch or packaged French Vanilla pudding mix)
Whipped cream
Fresh Blackberries
Directions:
Slice Angel Food Cake into 3/4 inch slices. Place one layer of cake
slices on the bottom of a trifle serving dish* (or any straight-sided
clear glass serving dish). Drizzle blackberry syrup over slices, using
about 1/4 cup syrup. If using, place blackberries on top. Spoon custard
over cake slices and fruit. Repeat, making more layers until all cake
is used and serving dish is almost full. Top dessert with whipped cream.
* A trifle dish is used because this is a beautiful dessert and the
dish shows off the layers. It is not necessary.
Blueberry Buttermilk
Pancakes
Serve these pancakes with butter and warm maple syrup.
Yield: 20 pancakes
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 1/2 cups buttermilk
1/4 cup butter or margarine, melted
1-10 oz. jar of Wild Blueberry Jam
Directions:
In a bowl, mix flour, baking soda, baking powder, and salt. In a small
bowl, whisk eggs, buttermilk, and butter until blended. Stir egg
mixture into flour mixture, then gently stir in blueberries, or
blueberry jam. Place a nonstick griddle or a 12-inch nonstick frying
pan over medium heat (350 degrees). When hot, coat griddle lightly with
oil and adjust heat to maintain temperature. Spoon batter in 1/3 cup
portions onto griddle and cook until pancakes are browned on the bottom
and edges begin to look dry, about 2 minutes; turn with a wide spatula
and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more
oil as necessary to cook remaining pancakes. Serve pancakes as cooked,
or keep warm in a single layer on baking sheets in a 200 degree oven
for up to 15 minutes.
Blueberry Cream
Crescents
Source:Beth Frith
Ingredients:
2 tbsp. butter or margarine
1 package refrigerated crescent rolls
8 oz. cream cheese
Blackberry Patch Wild Blueberry Syrup
Sugar
Directions:
Preheat oven to 425 degrees. In a large oven-proof container, melt
butter in the oven while it is pre-heating. Mix cream cheese &
3/4 cup of Wild Blueberry Syrup. Open crescent rolls and spread out
each piece of dough on a lightly floured board. With a rolling pin,
flatten slightly. Spread about a tablespoon of cream cheese &
syrup mixture on each piece of dough, keeping it in the widest part of
the triangle. Roll up beginning with the widest side and ending with
the point. Place atop melted butter rolling to coat both sides and
place point on crescent roll underneath so it stays together during
baking. Sprinkle sugar over each crescent. Bake about 10 minutes or
until golden brown. After cooling you can drizzle Wild Blueberry Syrup
over the top of each crescent if desired.
Blueberry Milk Shake
(adapt to other flavors)
A refreshing FRUIT TREAT Fresh or Frozen Blueberries, BBP whole berry
syrup, ice cream, & milk
Yields 2 large shakes
Source: Blackberry Patch's favorite customer
Ingredients:
One cup fresh or frozen blueberries
One cup vanilla ice cream
1/2 cup Blackberry Patch blueberry syrup
1/2 cup milk
Directions:
Put all four ingredients in blender, turn on high and it's ready in a
few seconds. Frozen blueberries cause you to stop the blender and stir
gently; then cover blender and start again.
Frozen yogurt may be used instead of ice cream.
Try fresh or frozen peaches with BBP peach cobbler syrup; fresh or
frozen blackberries with Blackberry Patch whole blackberry syrup, whole
raspberry syrup, apple pie syrup, Bunch O Berries syrup.
Brie & Pear
Quesadillas with Raspberry Salsa
Source: Lance Lemke
Ingredients:
1/2 cup butter, unsalted
1/2 cup oil, vegetable
12 piece's Tortilla, medium or large
8 oz Brie, rind removed, at room temperature
1/2 cup Raspberries, fresh
1 whole orange, grated, peeled, and chopped
1/2 cup chives, fresh
1 to 2 Whole Pears, cored, not peeled, and thinly sliced
4 tbl Blackberry Patch Raspberry Dream
2 Whole Jalapeno, seeded and chopped fine
1/4 cup oil, vegetable
1/4 cup green onions, chopped fine
1/4 cup cilantro, chopped
1 tbl ginger, minced
salt, kosher to taste
Directions:
1. First make the raspberry salsa: In a processor chop fresh
raspberries and oranges. do not over process, you want it to be chunky.
Pour from work bowl of processor into another bowl, add the Raspberry
Dream Syrup, jalapeno's, vegetable oil, scallion, cilantro and ginger.
Stir well, taste and add salt as needed.
(Note: Salsa will keep in refrigerator for 2 weeks)
2. Quesadillas: Melt the butter and add the oil to it, set aside. Put a
large skillet over medium-high; add 1 tsp of the butter/oil mixture to
the skillet. Place one tortilla in the pan, place on one half the pear
slices, crumbed and add about 2 tbl. of the Brie, then place on the 3
to 4 chive stems. Fold in half and brush with butter/oil mixture as
needed. Turn and cook a few times till lightly browned on both sides
and the Brie begins to melt. Remove from pan, keep warm in low oven,
and repeat with the rest on the ingredients. to serve, cut into wedges
and serve with raspberry salsa.
Serves: 10-12
Prep time: 15 minutes
Cook Time: 15/20 minutes
Total Time: 30 minutes
Cakes Made
Simple
Source:Jessica Bishop & Terri Mitchell
Ingredients:
1 white cake mix
3/4 cup of BBP Blackberry Syrup, an addtional 4 tbsp for icing (any
flavor can be substitued)
1/2 cup of powder sugar, for icing
1/2 tsp of water (if necessary)
Directions:
Preheat oven to 350 degrees. Follow directions on box for cake mix,
except instead of the 1 1/2 cups of water that it calls for use 3/4 cup
of water and 3/4 cup of BBP fruit syrup, mix according to directions.
Place in a spring form pan bake at 350 degrees until done. Take out and
cool about ten minutes in pan then turn cake upside down onto plate and
slightly cool. In a medium bowl mix powder sugar and 4 tablespoons of
syrup together may add 1/2 of a teaspoon of water if necessary, spread
onto warm cake and serve.
Cinnamon Maple
Biscuits
Source: Mary Linsley
Ingredients:
1 1/2 cups Blackberry Patch Cinnamon Maple Syrup
2 cups self rising flour
1/2 - 3/4 cup Crisco Shortening
Enough milk to mix well
1 cup powdered sugar
1 teaspoon water
Directions:
Mix first three ingredients together and then slowly pour milk into
mixture, mix well. Sprinkle additional flour on batter &
cutting board. Roll batter out and cut with biscuit cutter. Place on
well greased cookie sheet about 1/2 inch apart. Drizzle syrup over the
top until well covered then bake at 350 degrees until golden. Slightly
cool.
Mix powdered sugar and water, stir until well blended, add more water
if needed. Will make an icing. Pour icing over each biscuit. Serve warm.
Dawn's Favorite
Salmon
Ingredients:
1 part soy sauce
1 part balsamic vinegar
1 part 'good' olive oil
Salmon Fillet (s)
Blackberry Patch Roasted Pecan Syrup
Directions: Combine first 3 ingredients and marinate the salmon for 10
minutes. Remove from marinade and pour plenty of syrup on top of salmon
fillet as a glaze. Grill on medium heat until ready (normally 12
minutes) Other Blackberry Patch syrups will work, including sugar free
Maple Praline syrup and Apple Butter syrup.
Courtesy of Dawn Muller
Dream
Vinaigrette
Prep time: 1 minute
Ingredients:
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
Fresh ground black pepper (to taste)
1/2 cup Raspberry or Blackberry Dream
Directions:
Mix all ingredients together. Shake well and enjoy!
Easy Praline
Cookies
Source:Beth Frith
Ingredients:
8 graham crackers, broken into quarters
1/2 cup Blackberry Patch Roasted Walnut Syrup
1/2 cup melted butter or margarine
1/2 cup finely chopped walnuts
Directions:
Preheat oven to 375 degrees F. Melt butter and syrup together in the
microwave oven or stovetop. Place a piece of aluminum foil or baking
parchment on the bottom of an 8 1/2 X 11 in. baking pan to line the
pan. Arrange graham crackers side by side on top of aluminum foil. Pour
butter and syrup mixture over crackers. Sprinkle walnuts atop. Bake for
10 minutes. After removing from oven, handle carefully because sugar
syrup is very hot. Spoon any syrup that has spread away from crackers
on top. Gently loosen cookies off the foil with a spatula and when they
cool they will not stick.
Fresh Fruit
Muesli
Healthy, all-natural Breakfast or Snack: Oats, Yogurt, Fresh Fruits,
Fruit Syrup
Yield: 1 or 2
Source: Happy Blackberry Patch customer
Ingredients:
1/2 cup Quick Oats, uncooked
1/3 cup Plain Yogurt
1/4 cup Blackberry Patch Fruit Syrup, your choice
1/2-3/4 cup fresh fruit or berries
Directions:
Combine the ingredients in a bowl, mix well with a spoon, cover, and
place in refrigerator for 3-12 hours (normally overnight, but this is
so good, sometimes we eat it the night before and make another batch
for breakfast!)
Our favorite combination is kiwi fruit, blueberries, &
raspberries. Also tried with peaches, apples, cantaloupe, grapes sliced
into small sized pieces.
Frozen berries may also be used. ENJOY!
Friendship
Sundae
Ingredients:
8 oz. peanut butter
1 cup old-fashioned syrup
2 cups chocolate syrup
1 gallon french vanilla ice cream
peanuts or pecans
whipped cream
Directions:
Enjoy this Sundae with a special friend. Put desired amount of french
vanilla ice cream in your favorite cup or bowl. Add toppings.
Fruit and Nut
Crunch
Source: Mary Linsley
Ingredients:
1 T. butter or margarine
1 cup assorted nuts or seeds - walnuts, pecans, brazil nuts, almonds,
or sunflower seeds
Allspice, to taste
Nutmeg, to taste
Cinnamon, to taste
1 cup assorted dried fruits - apricots, raisins, prunes, dates, or
apples
1/4 cup Blackberry Patch Maple Praline Syrup
Directions:
Melt butter or margarine in skillet at medium heat. Add nuts and stir
until lightly toasted. Season with a shake of allspice, nutmeg, and
cinnamon and continue to stir. Add driedfruits and heat and stir. Pour
Maple-Praline Syrup over hot mixture and continue to stir until syrup
is absorbed. Remove from heat, spread on a plate and let cool. Break
apart and serve.
Fruit Cinnamon
Rolls
Source: Mary Linsley
Ingredients:
1 can of crescent rolls
1 bottle of Blackberry Patch Fruit Syrup (your choice)
1 pint of fruit sliced (your choice)
Powdered sugar icing (optional)
Directions:
Lightly spray cookie sheet. Preheat oven to 350 degrees. Spread out
crescent rolls making sure they are all together forming one large
crescent. In a bowl mix sliced fruit and fruit syrup together, spread
over rolls. Starting at one end roll forward to form one long roll.
Gently place on cookie sheet and center. Bake until lightly brown,
about 20 minutes, can brush with melted butter if desired. Mix powdered
sugar and water to form icing and gently pour over rolls. Slice with a
segregated knife and place on a plate serve warm.
Fruit
Smoothie
Try this for a quick meal or snack. Cool and healthy yogurt, fruit,
fruit syrup; FAT FREE
Yield: 2 large
Ingredients:
one cup frozen nonfat vanilla yogurt
one cup fresh or frozen blueberries, or other fruit
1/2 cup cranberry juice
1/2 cup Blackberry Patch syrup, 8 choices
Directions:
Place the four ingredients in blender, cover, and mix on high. Stir and
re-cover if needed.
Makes two meal-sized servings.
Fruit Syrup Crescent Roll
Cheesecake Bars
Source: Mary Linsley
Ingredients:
2 cans of Pilsbury crescent rolls (Keep refrigerated until ready to use)
2 blocks of cream cheese (softened at room temperature)
1-2 cups fresh fruit mixed with 1-2 cups fruit syrup (any flavor)
1/2 cup sugar
1 egg
Directions:
Preheat oven to 350F. In a medium bowl mix cream cheese, egg, and sugar
together until well blended. Set aside, layer crescent rolls in a
lightly sprayed sheet cake pan, put them so there are no spaces between
them. Pour cream cheese mixture over top and spread gently to cover
completely. Mix fruit and syrup together in a bowl. Pour fruit mixture
over the cream cheese mixture. Now put second layer of crescent rolls
on top of the mixture, covering completely. Bake for about 15 minutes
or until golden brown. (You can lightly baste with butter if desired.)
Cool for about 20 minutes then place in the refrigerator until well
chilled, cut into squares and serve.
Fruit
Wrap
Source: Mary Linsley
Ingredients:
2-3 large soft tortilla shells
1-2 cups sliced fruit (your choice)
1-2 cups of Blackberry Patch Fruit Syrup (your choice)
1 block of cream cheese
Powdered sugar optional
Directions:
In a medium bowl mix sliced fruit and fruit syrups together, set aside.
Take a tortilla shell and spread softened cream cheese over shell.
Place about 1/4 to 1/2 cup of the fruit mixture in the middle and
spread out towards the edges, leaving about 1/3 inch around the edges.
Fold the ends and roll. Place on a cookie sheet and dust with powdered
sugar. Slice and serve. Makes great snacks!
Grilled Turket Breast
with blackberry/Wine Sauce
Source: Lance Lemke
Ingredients:
2 Turkey breasts (two halfs, boneless, skinless)
3 tbl blackberry vinegar
1 1/2 tsp lime juice
2 cloves Garlic, minced
3 tbl oil, olive
3 tbl Blackberry Patch Blackberry Dream
Blackberry Carbernet Sauce
1/2 cup chicken broth
2 tbl carbernet wine
1 tbl peppercorns, crushed
1 Sprig thyme, fresh
1 bay leaf
1 tsp corn starch
1 tsp water, cold, mix till smooth
3 tbl Blackberry Patch Blackberry Dream
3/4 cup Blackberries, as garnish, use inly if desired
Directions
1. Marinade: In large zip lock bag, combine turkey breast, vinegar,
lime juice, garlic, blackberry dream syrup. Press as much air from bag
as possible and seal, turn a few time to coat turkey breast. Let
marinade in refirgerator for at least 6 hours or overnight.
2. Sauce: Combine the two broths, red wine, peppercorns, thyme and bay
leaf in a saucepan, bring to a simmer adn simmer 15 minutes, strain
into clean saucepan and set aside. Start turkey breast and cook as
described in step 3. Meanwhile finish sauce by bringing back to light
boil, add the corn starch and water mixture, and thicken, cook 1 minute
more, and take off heat, add fresh blackberries if desired.
3. Prepare grill for indirect cooking, when fire is ready, remove
turkey from marinade, pat dry, and rub with 1 tsp of olive oil. Grill
turkey breast directly over hot fire for 2 minutes, rotate 1/4 turn and
cook an additional 2 minutes. Turn and cook 1 minute, rotate 1/4 turn
and cook an additional minute, then place breast over indirect cooking
area and cook until done (165 degrees) put on plate, cover with foil
and allow to rest 10 minutes. (During that time the heat left in the
food will raise temperature to the 170-degree mark and your turkey will
not be dry)
4. To serve: Slice turkey breast across the narrow part of the breast
and fan out on plates, top with sauce and serve.
Staging: At least 6 hours, or 1 day in advance marinade the turkey
breast.
Variations: You may substitute either chicken breast/thighs, or pork
tenderloin/pork chops.
Background: If you wish to serve as shoen in the picture, Saute 1 pound
of cleaned and destemed spinach in tsp of olive oil till just wilted.
Season with kosher salt and pepper, and use as a bed for the turkey.
The brown rice cook according to direction, and mound on plate using a
disher of desired portion size.
Serves: 4 Prep Time: 6 hours/or 1 day Cook Time: 15 minutes
Impossible Apple Custard
Pie*
Source:Beth Frith
Ingredients:
1 cup sugar
4 large eggs
2 cups milk
1/2 cup (1 stick) butter or margarine, melted
1/2 cup all-purpose flour
1/2 tsp. cinnamon
1/2 cup Blackberry Patch apple pie syrup
Directions:
Preheat oven to 350 degrees. Combine first six ingredients in the
canister of a food processor or blender. Blend until smooth. Pour
mixture into a 10-inch deep pie pan. Pour Apple Pie Syrup over entire
mixture but do not blend. Bake for 1 hour until set. Serve with whipped
cream if desired.
*This mixture makes its own crust-like bottom during baking.
Low-Fat
Granola
Ingredients:
4 1/2 cups old fashioned oatmeal, uncooked
1/3 cup sliced almonds
2 teaspoons cinnamon
1/2 teaspoon salt, optional
1/4 cup Blackberry Patch Maple Praline Syrup
1/4 cup apple juice
1 tablespoon vegatable oil
1/2 cup raisins
Serve with: 1 cup fat-free milk, per serving. Fresh berries optional
Directions:
Preheat oven to 350 degrees F. Stir together oatmeal, almonds, cinnamon
and if desired, salt, in a large bowl. In a separate bowl, whisk maple
syrup, apple juice and vegetable oil; pour over oatmeal mixture and
stir to coat thoroughly. Spread mixture in an even layer onto a 15x12
inch-baking pan. Bake for 20 minutes, stir twice during baking time.
Cool mixture in the pan before adding raisins. Store granola in an
airtight container. To serve: Pour 1 cup of milk over a heaping � cup
granola. Top with fresh berries, if desired. Serving suggestion:
Instead of milk, top 1 cup of fat-free yogurt with the granola.
Maple Praline
Cooler
Rich maple & pecans, cooled with your favorite ice cream or
frozen yogurt
Source: Your friend from Vermont
Yields: 3
Ingredients:
1/4-1/2 cup chopped pecans, to taste
one cup vanilla ice cream or yogurt
1/2 cup milk
1/2 cup Blackberry Patch Maple Praline syrup
Directions:
Blend these four ingredients on high and enjoy the rich flavors of
Maple & Pecans.
Maple Praline Pound
Cake
Source: Mary Linsley
Ingredients:
3 1/2 cups All-Purpose flour
1 box instant vanilla pudding
1 1/3 cups water
2 cups sugar
1 1/2 cups butter
1 3/4 cups of Blackberry Patch Maple Praline Syrup
6 eggs
1/3 cup oil
Directions:
Preheat oven to 350 degrees F. Cream butter and sugar together, add
eggs one at a time until fluffy. Pour water in slowly and blend
together, gradually add flour a little at a time until well blended.
Slowly pour in Maple Praline Syrup. Blend well. Pour into well greased
and floured bundt pan, about 3/4 full. Use about 1/3 cup of Maple
Praline Syrup to drizzle atop of cake batter. Take a butter knife and
swirl around batter. Bake about 45 minute to 1 hour, until cake springs
to touch. Cool for about 15 minutes and then turn upside down onto
plate. Let cool completely. Cut and drizzle with syrup as desired. Can
be served by itself or with ice cream & cool whip.
Maple Praline Salmon (or
use any flavor syrup)
Source: Harry T Jones, III
This is for the folks that have never grilled fish successfully
Ingredients:
One salmon filet skin on, 1 pound is ideal (have used a 3 pound filet)
2 tbsp olive oil per pound
1 tbsp mayonaise (optional)
1 tbsp spicy brown mustard
2 tbsp Blackberry Patch Maple Praline Syrup
Directions
Fire up the grill! Brush skin on salmon filet with olive oil on both
sides and ends. Mix mayo, mustard, and syrup (maple praline is best,
but any flavor will work) and brush top of salmon filet with this
mixture as a glaze (skin side down) Reduce heat on cooking area of
grill to medium. Place salmon skin side down on the grill, cover the
grill and cook for 12 minutes, remove from grill with spatula and
serve. During the grilling process, check the fish a couple of times to
keep skin from burning. The skin may stay on grill when fish is removed
for serving; increase temperature on grill after removing fish to burn
off skin.
Mixed Berry
Triffle
Source: Beth Firth
Ingredients:
1 package 10oz Angel Food Cake
1/2 cup Blackberry Patch Whole Raspberry Syrup
1 6 oz package Vanilla Pudding (make pudding according to directions on
package)
1 8 oz Whipped Cream
1 1/2 cup Fresh Mixed Berries
Directions:
Slice Angel Food Cake into 3/4 inch slices. Place one layer of cake
slices on the bottom of a trifle serving dish* (or any straight-sided
clear glass serving dish). Drizzle raspberry syrup over slices, using
about 1/4 cup syrup. Place berries on top. Spoon pudding over cake
slices and fruit. Repeat, making more layers until all cake is used and
serving dish is almost full. Top dessert with whipped cream.
* A trifle dish is used because this is a beautiful dessert and the
dish shows off the layers. It is not necessary.
Mixed Greens with Roasted
Pecan Vinaigrette
Source: Marcy Kaminski
Ingredients:
For Roasted Pecan Vinaigrette
5 tablespoons Blackberry Patch Roasted Pecan Syrup
3 tablespoons cider vinegar
1/4 cup canola oil
1 teaspoon kosher salt
For the Salad
1 head red leaf lettuce - washed and torn into bite size pieces
1 head romaine lettuce - washed and torn into bite size pieces
1/3 cup dried cranberries
1 large pear - trimmed and sliced thinly, length wise
8 ounces blue cheese - crumbled
Directions:
In a jar, combine ingredientsfor Roasted Pecan Vinaigrette; shake well
to blend. Chill until ready to use. In a large salad bowl, combine
lettuces. Sprinkle with dried cranberries. Add sliced pear and crumbled
blue cheese. Pour vinaigrette over salad and toss well. Serve
immediately.
Monkey
Bread
Source: Tara Hendley
Ingredients:
1 can Grand biscuits (quartered)
1 can small cinnamon rolls (with icing)
1 tsp vanilla
1 cup sugar
1 cup brown sugar
1 tbsp cinnamon
1 stick melted butter
1 bottle of Blackberry Patch Fruit Syrup (any flavor)
Directions:
Preheat oven to 350 degrees. Spray the bottom of a bundt pan. In a
medium bowl mix vanilla and 1/4 cup sugar and melted butter together,
in a separate bowl mix the sugars and cinnamon together, take the
quartered biscuit pieces and roll them into balls, dip half of the
balls into the butter mixture and then in the cinnamon mixture, place
into bottom of the pan. Take the cinnamon rolls (whole) and dip in the
butter mixture and lay them across the top of the biscuit pieces in the
bundt pan in an even layer, next take the other half of the biscuit
quarters and dip in the butter and cinnamon mixture press on top of the
cinnamon rolls in a uniform fashion. Pour the rest of the butter
mixture and cinnamon mixture over the top of final layer of biscuits.
Bake in oven for 15 minutes. Mix the icing packet and 1/4 cup syrup
together and pour over cooled bread. Pull off by pieces and enjoy.
No Bake Fruit Syrup
Cheesecake
Source: Mary Linsley
Ingredients:
2 - 8oz packages of cream cheese
1 - 8oz container of cool whip
1 - 9 inch graham cracker pie shell
1 cup Blackberry Patch Fruit Syrup (any flavor)
Directions:
In a medium bowl, place cream cheese and blend with mixer until smooth,
gently fold in cool whip and mix well. Stir in fruit syrup and mix
well. Pour into piecrust and chill for about 1 hour. Cut &
serve. You may drizzle syrup over the top if desired.
Oatcakes
Inhabitants of the British Isles often treat oatcakes as bread, serving
them with jam for breakfast or with soup for dinner. Oatcakes are great
with Blackberry Patch fruit syrups and DREAM Fruit Toppings. These
sturdy, slightly sweet cakes are delicious with a good fruit topping,
or a fine sharp cheddar cheese such as Cheddar.
Source: Ultimate Cookie Cookbook
Ingredients:
1 1/2 cups old fashioned oats
1 cup all purpose flour (to avoid gluten use spelt flour)
6 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup vegetable shortening
1/4 teaspoon baking soda
1/2 cup cold water
melted butter (optional)
Directions:
Preheat oven to 375 degrees. Lightly grease or spray cookie sheets.
Place oats in a food processor or blender; grind on high speed for a
few seconds to make a coarse meal. If using a large food processor,
leave in the work bowl; otherwise, transfer to a mixing bowl. Add
flour, sugar, baking powder, and salt to oats and mix well. Cut in
vegetable shortening to make a mealy mixture. Dissolve baking soda in
cold water, then stir into oat mixture until mixture comes together in
a medium, slightly sticky dough. If too dry, stir in a little
additional water. If too wet, stir in a little additional flour. On a
heavily floured surface with a floured rolling pin, roll dough to
between 1/8 and 1/4 inch thick. Cut into rounds with 3-inch biscuit or
cookie cutter. Place on cookie sheets and bake in the center of the
oven for about 15 minuted, or until oatcakes are golden around the
edges. If desired, brush with melted butter. Remove immediately to wire
racks to cool.
Oatmeal-Raspberry
Pancakes with Bunch O' Berries Jam
Yields: 12 pancakes
Ingredients:
1 1/2 cups rolled oats
1 cup buttermilk
1 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups milk
1 teaspoon vanilla
1 cup fresh raspberries, rinsed
Bunch O' Berries Jam or Syrup(has FOUR berries)
Directions:
In a bowl, mix oats and buttermilk; let stand at least 15 min. or up to
30 min. Meanwhile, in a small bowl, mix flour, sugar baking soda,
baking powder, and salt. In a large bowl, beat eggs, milk, and vanilla
to blend. Stir in flour and oat mixtures just until evenly moistened,
then gently stir in raspberries. Place a nonstick griddle or a 12-inch
nonstick frying pan over medium heat (350); when hot, coat lightly with
oil and adjust heat to maintain temp. Pour batter in 1/2 cup portions
onto griddle and cook until pancakes are browned on the bottom and
edges begin to look dry, about 2 minutes; turn with a wide spatula and
brown other sides, 1 1/2 - 2 min. longer. Coat pan with more oil as
necessary to cook remaining pancakes. Stack pancakes on plates and
serve with Bunch O' Berries Jam or Syrup.
Oriental
Salad
Ingredients:
1/2 cup oil
2 pkg. ramen noodles
1/2 cup almonds
1 lg head Napa cabbage
Directions:
Crush noodles and mix with almonds. Saute in oil until brown. Take up
noodles and almonds with a slotted spoon leaving excess oil behind.
Wash cabbage and chop coarsely. When topping has cooled, toss with
cabbage and dressing (recipe follows).
Dressing:
1/4 cup vinegar
1/2 cup salad oil
2 tbsp Blackberry Patch Toasted Almond Syrup
2 tsbp soy sauce
Mix dressing ingredients in a jar and shake, or whisk vigorously with a
wire whip to combine.
Peach
Cobbler
Ingredients:
1 1/4 cup of water
1 cup of Blackberry Patch Peach Syrup
1 -28oz can of Sliced Peaches (drained)
2 tsp butter (melted)
1/2 tsp of cinnamon
1 1/2 cup of Blackberry Patch Biscuit Mix
Preheat oven to 400 degrees
Directions:
In a 9x12 pan pour in melted butter, add peaches & syrup, mix
thoroughly In a bowl add biscuit mix & water, mix thoroughly,
pour into peach mixture, add cinnamon, mix thoroughly. Bake until
golden brown, about 30-45 minutes.
Peach Melba
Bread
Source: Mary Linsley
Ingredients:
1 loaf of frozen yeast bread
1/4 cup of cinnamon
1/2 cup of melted butter
4 ounces of Blackberry Patch Peach Cobbler Syrup
Directions:
Preheat oven to 350 degrees. In a bread pan lightly spray, pour 2 ounce
of the syrup into bottom of pan sprinkle with cinnamon. Place bread
into the pan, cover the bread with a cloth and let it start rising,
when bread is half way raised turn bread over and pour about 1 ounce of
the bread, take your finger and press into bread, making an indention
down the middle about 1.4 inch deep, pour the remaining 1 ounce of
syrup into the indention, let rise to full height. bake in oven until
golden brown on top, about 10 - 20 minutes depending on your oven. Take
out slightly cool, turn bread out adn place the top side back into pan
and cook addtional 5 - 10 minutes until slightly brown, slightly cool
on cutting board. Then with a sharp knife cut into pieces and place on
a plate, with a brush lightly coat each piece with the melted butter.
May drizzle addtional syrup over each piece if desired.
Peachy Barbecued
Ribs
Yields: 4-6 servings
Ingredients:
2 t. Chinese Hot Mustard
1/3 c. soy sauce
1/3 c. teriyaki sauce
4 tablespoons peach nectar
1 tablespoon sesame seed oil
1 tablespoon vegetable oil
2 t. Blackberry Patch Peach Cobbler jam
2 minced cloves of garlic
2 t. ground ginger
5 pounds baby back ribs In a large freezer bag
Directions:
In a large freezer bag, combine all ingredients for marinade. Add
babyback ribs. Allow to marinate overnight in the refrigerator. When
ready to cook: Preheat oven to 350 degrees F. Remove ribs from bag.
Place ribs on a sheet pan lined with aluminum foil, discard marinate.
Allow to cook for 1 hour at 350 degrees F. Remove ribs from oven and
coat well with commercial barbecue sauce, return ribs to oven and allow
to cook another 30-45 minutes or until done.
Pork Tenderloin with Wild
Blueberry Thyme Sauce
Source: Marcy Kaminski
Ingredients
2 pork tenderloins - 1 pound each
2 teaspoons kosher salt
1 teaspoons fresh ground pepper
2 teaspoons canola oil
1 large shallot - finely chopped
1 cup beef broth
1/4 cup Blackberry Patch Wild Blueberry Syrup
1 teaspoon fresh thyme - finely chopped
1 tablespoon unsalted butter
Directions:
Preheat oven to 425 degrees. Rub each tenderloin with 1 teaspoon of
salt and 1/2 teaspoon pepper. In a large heavy saute' pan, heat oil
over medium heat. Brown tenderloins for 1 1/2 minutes on all four
sides. Transfer to a heatproof dish and cook for 15 minutes. While
tenderloins are cooking, in a skillet used above saute' shallot over
medium heat until softened, about 3-5 minutes. Add beef broth; bring to
a boil and reduce to low heat, about 8-10. Scrape bits from bottom of
pan. Stir in the Wild Blueberry Syrup and thyme; heat through for 2
minutes. Stir in the butter until melted. Remove tenderloins from oven
and add to the saute' pan. Turn tenderloins to cover with sauce on all
sides; let rest for 5 minutes. Transfer toa cutting board adn cut
crosswise slices. Serve with sauce.
Raspberry
Cheesecake
Preparation - 20 min. Baking - 1 hrs. 37 min.
Crust Ingredients:
1 1/4 cups graham crumbs
1/4 cup butter, melted
2 tablespoons sugar
Filling Ingredients:
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
2 cups sour cream
2 teaspoons vanilla
Topping Ingredients:
2 tablespoons sugar
1 teaspoon vanilla
Blackberry Patch Whole Raspberry Syrup
Fresh Raspberries
Directions:
Heat oven to 320 degrees F. Combine all crust ingredients in medium
bowl. Press onto bottom adn 1-inch up sides of ungreased 9-inch
springfoam pan. Bake for 10 to 12 minutes or until golden brown. Cool.
Meanwhile, combine cream cheese and sugar in large bowl. Beat at medium
speed, scraping bowl often, until creamy. Gradually add eggs, one at a
time, beating well after each addition. Reduce speed to low; add 1/2
cup sour cream and 2 teaspoons vanilla. Beat until well mixed.
Pour cream cheese mixture into baked crust. Bake for 80 to 95 minutes
or until set 2 inches from edge of pan.
Meanwhile, combine remaining sour cream, 2 tablespoons sugar and 1
teaspoon vanilla in small bowl. Evenly spread over top of hot
cheesecake. Continue baking for 7 minutes. Loosen side of cheesecake
from pan by running knife around inside of pan; remove sides of pan.
Cool completely (about 2 hours). Leave uncovered until completely
cooled. Store refrigerated.
Top with fresh Raspberries adn drizzle Whole Raspberry Syrup as desired.
Tip: A large crack will form around cheesecake. Cheesecake will settle
when cooled.
Store: in airtight container
Freeze: yes
Mail: yes
Raspberry Hot Pepper
Sauce
Source: Mary Linsley
Ingredients:
1 cup of Raspberry Syrup
1 cup of Hot Pepper Jelly
1/4 tsp of corn starch
mix enough water to make a paste with corn starch
Directions:
In a small boiler mix the first two ingredients together and then
slowly add corn starch mixture into the boiler. Bring to a slow boil
for about 3 minutes. Serve with roasted venison, ham, duck, or turkey.
Roasted Pecan Baked Ham
Click to enlarge
Courtesy of: Mary Linsley
Roasted Pecan Baked Ham
Ingredients:
1 bottle, 12 oz Blackberry Patch Roasted Pecan Syrup
1 medium (10-12 lbs. ham)
1/2 cup water
Directions:
Preheat oven to 350 degrees. Place washed ham in deep, foil-lined pan.
Pour 1/2 bottle (6 oz.) Roasted Pecan syrup evenly over ham. Add 1/2
cup water to bottom of pan. Bake for 1 hour, 15 minutes. Remove ham
from oven, pour remaining syrup evenly over ham, replace & bake
for another hour, 15 minutes. Remove ham from oven. With a baster,
baste ham once more with juices from bottom of pan. Cut & serve.
*Roasted Pecan Syrup can be substituted with any of our other delicious
fruit, nut or maple blend syrups!
Roasted Pecan
Chicken
Source: Mary Linsley
Ingredients:
4-6 boneless chicken breast
1/4 cup of lemon juice
1/4 - 1/2 cup of melted butter
1-2 cups of Blackberry Patch Roasted Pecan Syrup
1/2 - 1 cup of water
Directions:
Preheat oven to 350 degrees, Wash chicken breast and lightly pat dry.
Lightly coat chicken with melted butter and lemon juice. Place in
shallow pan and pour syrup over the top, cover with tin foil or plastic
wrap, let stand for about 30 - 45 minutes. Pour water into the pan and
bake uncovered for 30 -45 minutes, depending on the oven. Serve with
brown or wild rice.
Roasted Pecan
Pie
Source: Mary Linsley
Yields: 8
Ingredients:
1 - uncooked pie shell
1 - cup of sugar
1- cup of Blackberry Patch Roasted Pecan Syrup
1 1/2 - cups of pecan halves
1/2 - cup melted butter
4 - beaten eggs
Directions:
Preheat oven to 350 degrees. Combine butter, sugar, and syrup in a
saucepan over medium heat until sugar is dissolved. Cool for about 10
minutes. Add eggs and mix well. Place mixture in uncooked pie shell and
top with pecan halves. Bake for about 50-55 minutes or until knife
inserted near edges comes out clean. Cool completely before serving.
Drizzle Roasted Pecan Syrup over top and garnish with vanilla ice cream
or cool whip on the side.
Roddey's Maple Praline
Carrots
Source: Roddey Jones
Ingredients:
1 cup carrots, peeled and sliced
2 tbsp olive oil
1 tbsp butter or margarine, melted
2 tbsp orange juice
2 tbsp Maple Praline Syrup (or other flavor if you want to try)
Directions:
Slice fresh carrots in slivers or coins. Mix butter or margarine,
orange juice, and Maple Praline Syrup together. Place olive oil in
skillet on medium heat on stove top, add carrots adn stir occasionally
for 5 minutes or until almost to your desired tenderness (we like them
crisp). Add mixture to carrots in skillet; stir in to coat carrots all
over. Cook for 2 minutes or until desired tenderness. Serve hot.
Savory Pecan Roasted
Chicken
Source: Beth Frith
Ingredients:
whole roasting chicken
4 tbsp Blackbery Patch Roasted Pecan Syrup
4 tbsp melted margarine or butter
2 cloves garlic, chopped or crushed
1 tsp salt
freshly ground pepper
Directions:
Preheat oven to 375 degrees. Place whole chicken in roasting pan in
oven, setting timer for 20 minutes. While chicken cooks, combine all
other ingredients. After chicken has cooked for 20 minutes, take out of
oven and brush mixture all over chicken to coat. Continue cooking for
about 40 more minutes, depending on size of the chicken. Periodically,
baste or brush with the mixture and meat juices from the roasting pan.
Internal temperature should register at 165 degrees.
Note: The sugars in the Roasted Pecan Syrup will give the chicken a
very nice golden glaze. If it appears that the chicken is browning too
fast, cover with foil until about the last 15 minutes of roasting, then
remove the foil allowing complete browning to take place.
Optional: Drippings from pan can be used for a savory gravy. Combine
about 3 T. flour with 3/4 cup cold water and whisk together until
smooth. Scrape pan drippings into saucepan. (If the baking pan used for
roasting the chicken can be placed on top of two burners on the stove
and heated, this can be used instead of an addtional pan. It avoids
extra clean up and also preserves more of the drippings and flavorful
bits of meat.) Add flour mixture to drippings adn heat, stirring
constantly until thickened. If mixture becomes too thick, add addtional
water or chicken stock. Season to taste with salt & pepper.
Sugar Free Fruit
Snack
Source: Beth Firth
Ingredients:
2 envelopes gelatin
2 cups cold clear fruit juice
1/2 cup "No Sugar Added" Wild Blueberry Syrup
Directions:
In an oblong or square pan or casserole dish, pour fruit juice.
Sprinkle gelatin over juice and stir. Let stand for about a minute.
Heat syrup in the microwave until very hot. Add to the gelatin and
juice mixture and stir. Cover and refrigerate until firm. When ready to
serve remove from refrigerator for about 15-20 minutes to loosen. Cut
into squares to serve or use a cookie cutter to make fun shapes.
Sugar Free Maple Praline
Baked Apples
Source: Mary Linsley
Ingredients:
6-8 apples
1-1 1/2 cups of Blackberry Patch Sugar Free Maple Praline Syrup
1/2 - 1 cup chopped nuts
1/2 cup rasins
2 - 4 tsp butter
Directions:
Preheat oven to 350 degrees F. Peel apples halfway. Place in a shallow
baking dish. Pour syrup over apples, sprinkle with raisins and nuts.
Put 1/2 tsp butter on top of each apple. Bake about 20 - 30 minutes or
until slightly golden brown. Cool & Serve.
Sweet Almond &
Spicy Thai Chili Noodles
Source: Tara Hendley
Ingredients:
1 lb Asian Lomein or rice noodles
1 tsp ground ginger
1 tsp curry
1/8 tsp lemon grass
1/2 tbsp chili pepper flakes
1 tbsp or 3 cloves of minced garlic
1/4 cup Dark Soy Sauce
2 tbsp Hoisen Sauce
1/4 to 1/2 cup of Asian Wok oil or olive oil
1 1/2 cup Thai sweet chili sauce
1/4 tsp fish sauce (oil)
1 1/2 cup Blackberry Patch Toasted Almond Syrup
1/2 of a large sweet onion sliced very thin
1 small bag of fresh sugar pea pods
6 - 8 small sweet bonnet peppers sliced thin (NOT HOT, unless you like
the heat.....it will be hot enough)
1/2 lb fresh sliced mushrooms (Shitake are best)
1/2 bag of angel shred cabbage (for coleslaw)
1/2 bag of broccoli slaw (in produce section)
1 small can of bamboo shoots
Salt and pepper to taste
Toasted sesame seeds and slivered almonds to garnish
Directions:
Start water boiling in a large pot for the noodles. You will need
plenty of water....the noodles expand more than traditional Italian
noodles. Cook according to package directions...but DO NOT over cook.
Drain and rinse them very well with cold water. It is important to get
them completely cooled off or they will get very strachy. Heat the oil
in a large wok, hot enough that it spatters when you drip water in it.
A really hot wok and oil are important to crisp the veggies so they do
not get soggy. Add the garlic, onion, and peppers adn let them crisp up
in the oil for about 3-5 minutes, be careful it will spatter. Reduce
the heat to medium and add in the bamboo shoots, mushrooms, cabbage,
pea pods and broccoli slaw. Let this cook down some until the cabbage
starts wilting; you still want your veggies to remain crisp. At this
point you may need to drain the water that cooks off the veggies.
Reduce heat to medium low and toss in the soy sauce, fish sauce, Hoisen
sauce, chili sauce, and Blackberry Patch Almond Syrup and coat veggies
well. Cook this only onlg enough to get it hot. Remove from heat and
then toss in the curry powder, ginger, lemon grass, and chili flakes...
these spices are delivate so they are added last. Now dump in your
cooled noodles and toss well to coat everything...only after
everythingis tossed together return to medium heat only long enough to
warm the noodles back up. You'redone! Garnish with the toasted sesame
seeds and slivered almonds...you can even sprinkle on show chow mein
noodles for texture. You can enjoy this dish cold as well!
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