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Recipe: Raspberry Peach Cobbler

Posted by Rachel Roades on

As most of you know by now, we've moved into our new beautiful location on Main Street in Lansdale. In addition to the cafe, the new shop has a market featuring Small Batch Kitchen products, sustainable living items, natural cleaning, canning equipment, and locally made foods.

Browsing the shelves creates a lot of cooking and baking inspiration from me. I've found a lot of delicious treats and new foods to bring home as well as supplies I never even knew about.

I was trying to figure out a neat new idea for our first Raspberry recipe and as luck would have it I spotted the Haldeman Mills Cobbler mix on our shelves.  I grabbed some fresh peaches from the farmers market and a delicious dessert was created.


Haldeman Mills Cobbler mix, Small Batch Kitchen Raspberry Fruit Spread, and Trickling Springs organic milk (2% or Whole) available in our market.

Ingredients:
*2 cups Cobbler Mix
*1/3 cup oil
*1 cup milk
*8 oz Raspberry Spread
*2 large peaches

*6- 8 oz empty and clean Small Batch Kitchen jars

Note: for this recipe I decide to assemble the cobbler in empty 8 oz and 4 oz jars that I had from spreads we had already eaten. Rather than one large cobbler to be scooped out, it makes for a ready made single serving. Alternately, you can use an 8X8 pan and increase the baking time to 40 minutes.

Preheat the oven to 375 degrees Farenheit.

For the fruit bottom:
Chop up the peaches into bite size pieces. If desired, toss with a small amount of flour and sugar. Divide the peaches into the bottom of your jars. Top with a heaping tablespoon of Raspberry spread.

For the cobbler:
Combine two cups of cobbler mix with 1/3 cup of oil (use melted coconut oil for added flavor) and one cup of milk. Divide evenly on top of fruit mixture.

 

Bake the cobbler jars for 25 minutes. Serve warm; optionally with ice cream for a summer night treat.


Ready for a picnic- just screw on the lid and grab a spoon!

Happy Tasting!

-Rachel

 

 

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Recipe: Raspberry Peach Cobbler

Posted by Rachel Roades on

As most of you know by now, we've moved into our new beautiful location on Main Street in Lansdale. In addition to the cafe, the new shop has a market featuring Small Batch Kitchen products, sustainable living items, natural cleaning, canning equipment, and locally made foods.

Browsing the shelves creates a lot of cooking and baking inspiration from me. I've found a lot of delicious treats and new foods to bring home as well as supplies I never even knew about.

I was trying to figure out a neat new idea for our first Raspberry recipe and as luck would have it I spotted the Haldeman Mills Cobbler mix on our shelves.  I grabbed some fresh peaches from the farmers market and a delicious dessert was created.


Haldeman Mills Cobbler mix, Small Batch Kitchen Raspberry Fruit Spread, and Trickling Springs organic milk (2% or Whole) available in our market.

Ingredients:
*2 cups Cobbler Mix
*1/3 cup oil
*1 cup milk
*8 oz Raspberry Spread
*2 large peaches

*6- 8 oz empty and clean Small Batch Kitchen jars

Note: for this recipe I decide to assemble the cobbler in empty 8 oz and 4 oz jars that I had from spreads we had already eaten. Rather than one large cobbler to be scooped out, it makes for a ready made single serving. Alternately, you can use an 8X8 pan and increase the baking time to 40 minutes.

Preheat the oven to 375 degrees Farenheit.

For the fruit bottom:
Chop up the peaches into bite size pieces. If desired, toss with a small amount of flour and sugar. Divide the peaches into the bottom of your jars. Top with a heaping tablespoon of Raspberry spread.

For the cobbler:
Combine two cups of cobbler mix with 1/3 cup of oil (use melted coconut oil for added flavor) and one cup of milk. Divide evenly on top of fruit mixture.

 

Bake the cobbler jars for 25 minutes. Serve warm; optionally with ice cream for a summer night treat.


Ready for a picnic- just screw on the lid and grab a spoon!

Happy Tasting!

-Rachel

 

 

Read more


August Flavor of the Month: Raspberry Fruit Spread

Posted by Rachel Roades on

Looks like summer is already starting to wind down. I remember when I was a kid, summer seemed to last half of the year. We were lucky enough to visit my grandparents often as they only lived about a half an hour away. Their home was absolutely perfect: nestled in Bucks County they had just under an acre of yard for us kids to run around in. They had two cherry trees that were perfect for learning how to climb in and provided the most beautiful shade when they bloomed. My grandmother grew a huge garden with string bean vines so tall you could get lost in there.

And the raspberries. I will always remember the raspberries. My grandfather grew rows and rows of varieties of raspberries and blackberries. When we would visit, my grandparents would give each of us kids a bucket to fill and send us loose. We always brought back enough for my grandmother to make jam and other goodies and our bellies would be full. A fresh raspberry picked off the bush is an unforgettable taste.

Every time I open up a jar of our Raspberry Spread I can taste those summers. It's simple, fresh, and delicious. With only 3 grams of sugar per tablespoon, you get a real fruit spread that tastes fresh picked.

Brighten up your morning yogurt with a topping of this delightful spread. Turn a simple cheesecake into a decadent experience. In a pinch for a simple dessert that you still want to impress with? Use this spread to make an incredible jam tart.

Have a favorite way to eat our Raspberry Fruit Spread? We would love to share it! Tag us @smallbatchkitchen on Instagram or share it to our Facebook page. Keep following both for upcoming fruit facts and special new recipes!

Happy Tasting everyone!

-Rachel

Read more

August Flavor of the Month: Raspberry Fruit Spread

Posted by Rachel Roades on

Looks like summer is already starting to wind down. I remember when I was a kid, summer seemed to last half of the year. We were lucky enough to visit my grandparents often as they only lived about a half an hour away. Their home was absolutely perfect: nestled in Bucks County they had just under an acre of yard for us kids to run around in. They had two cherry trees that were perfect for learning how to climb in and provided the most beautiful shade when they bloomed. My grandmother grew a huge garden with string bean vines so tall you could get lost in there.

And the raspberries. I will always remember the raspberries. My grandfather grew rows and rows of varieties of raspberries and blackberries. When we would visit, my grandparents would give each of us kids a bucket to fill and send us loose. We always brought back enough for my grandmother to make jam and other goodies and our bellies would be full. A fresh raspberry picked off the bush is an unforgettable taste.

Every time I open up a jar of our Raspberry Spread I can taste those summers. It's simple, fresh, and delicious. With only 3 grams of sugar per tablespoon, you get a real fruit spread that tastes fresh picked.

Brighten up your morning yogurt with a topping of this delightful spread. Turn a simple cheesecake into a decadent experience. In a pinch for a simple dessert that you still want to impress with? Use this spread to make an incredible jam tart.

Have a favorite way to eat our Raspberry Fruit Spread? We would love to share it! Tag us @smallbatchkitchen on Instagram or share it to our Facebook page. Keep following both for upcoming fruit facts and special new recipes!

Happy Tasting everyone!

-Rachel

Read more


Recipe: Pretzel Dip

Posted by Rachel Roades on

Who doesn't love the smell of fresh bread baking? It's one of my favorite smells in the kitchen and I can never wait for the bread to fully cool before trying a piece of that fresh baked goodness.

To top it off, I found this recipe for homemade pretzel bread and I always have to double or triple it. My family loves when I make a batch to share.

Instead of dividing the dough into two balls, I pulled off about a tablespoon at a time to make pretzel bites. They took about 20 minutes in the oven and about half were gobbled up in the time it took me to upload and edit pictures. After (carefully!) dipping the dough in the baking soda water bath, I sprinkled these with our Basil Infused Sea Salt for an added pop of flavor.

Enough about pretzels (for now)...

How many of you attend the Lansdale Farmer's Market or follow it on social media? In case you missed it, Amazing Acres Goat Dairy has been experimenting with some delicious new flavored chevres, including our very own Smoked Onion Spread! It's incredibly delicious and selling out fast so get to the market early to get yours! In light of this delicious new treat, I thought I would use it as well as our Roasted Garlic Mustard to create the last flavor of the month recipe for June.

Ready for a warm, cheesy, flavorful snack? This will be great for game day, parties, appetizers, or just because you feel like it.

Ingredients:

  • 1/4 cup + 1 tsp Small Batch Kitchen Roasted Garlic Mustard
  • 4 oz Amazing Acres Smoked Onion Chevre (plain or garlic chevre would do as well)
  • 1/2 tsp minced garlic
  • 1 tsp local raw honey
  • 1 tsp yellow mustard (optional)

Let the cheese sit out a bit to get to room temperature. Add all ingredients to mini crockpot or double boiler. It took about 30-45 minutes to get hot and melted. Keep a good eye on it so it doesn't burn.

If you have a mini crock for dips you can keep this hot for a party or dish out right before serving. If you don't have the time or desire to make the pretzels yourself, it's pretty easy to find some freshly baked to bring home.

Tag us on Instagram or Facebook if you make the recipe!

Happy Snacking!

Read more

Recipe: Pretzel Dip

Posted by Rachel Roades on

Who doesn't love the smell of fresh bread baking? It's one of my favorite smells in the kitchen and I can never wait for the bread to fully cool before trying a piece of that fresh baked goodness.

To top it off, I found this recipe for homemade pretzel bread and I always have to double or triple it. My family loves when I make a batch to share.

Instead of dividing the dough into two balls, I pulled off about a tablespoon at a time to make pretzel bites. They took about 20 minutes in the oven and about half were gobbled up in the time it took me to upload and edit pictures. After (carefully!) dipping the dough in the baking soda water bath, I sprinkled these with our Basil Infused Sea Salt for an added pop of flavor.

Enough about pretzels (for now)...

How many of you attend the Lansdale Farmer's Market or follow it on social media? In case you missed it, Amazing Acres Goat Dairy has been experimenting with some delicious new flavored chevres, including our very own Smoked Onion Spread! It's incredibly delicious and selling out fast so get to the market early to get yours! In light of this delicious new treat, I thought I would use it as well as our Roasted Garlic Mustard to create the last flavor of the month recipe for June.

Ready for a warm, cheesy, flavorful snack? This will be great for game day, parties, appetizers, or just because you feel like it.

Ingredients:

  • 1/4 cup + 1 tsp Small Batch Kitchen Roasted Garlic Mustard
  • 4 oz Amazing Acres Smoked Onion Chevre (plain or garlic chevre would do as well)
  • 1/2 tsp minced garlic
  • 1 tsp local raw honey
  • 1 tsp yellow mustard (optional)

Let the cheese sit out a bit to get to room temperature. Add all ingredients to mini crockpot or double boiler. It took about 30-45 minutes to get hot and melted. Keep a good eye on it so it doesn't burn.

If you have a mini crock for dips you can keep this hot for a party or dish out right before serving. If you don't have the time or desire to make the pretzels yourself, it's pretty easy to find some freshly baked to bring home.

Tag us on Instagram or Facebook if you make the recipe!

Happy Snacking!

Read more


Recipe: Roasted Garlic Mustard Coleslaw

Posted by Rachel Roades on

This month we have given our Flavor of the Month award to our Roasted Garlic Mustard. We once again turn to Lancaster Farm Fresh Coop to get this lovely organic garlic. Roasted to savory perfection, we add our garlic to brown and yellow whole grain mustard seeds for an incredible texture and bursts of flavor, then kick it up a notch with white wine and apple cider vinegar. This mustard isn't shy and will brighten up any dish.

For our first recipe with Roasted Garlic Mustard, I whipped up a nice summertime coleslaw.

One of my favorite perks about this job is being at the farmers markets. It's an incredible environment to work in and supporting my fellow vendors while bringing quality food home to my family is a win for everyone. I'm delighted to say that the bulk of our ingredients for this recipe were purchased at the Lansdale Farmers Market.

 

 



Roasted Garlic Mustard from Small Batch       Kitchen (yours truly)


Scallions from Green Zameen Farm
     
Cabbage from Kimberton CSA
     
Honey from Stagecoach Apiaries
     

Another fun thing about shopping around your local farmers markets is seeing the variety on the tables. I have never before seen such large scallions before and the flavor is so fresh and crisp I'm delighted there's so much to work with. I've seen green cabbage, I've seen purple cabbage, I've seen heads that were larger than a pumpkin- but I had never seen a conical cabbage before. It's slightly sweeter than a typical green cabbage and with a little less of a bite- perfect for this recipe.

Shall we get to it then?

Ingredients:
2 tablespoons honey
3 tablespoons Roasted Garlic Mustard
4 tablespoons plain unsweetened yogurt
1/4 tsp salt
black pepper to taste
1 large carrot, shredded
1/3 cup chopped scallions
3 cups of chopped cabbage

Mix together the honey, mustard, yogurt, salt and pepper for the dressing. Add the carrot, cabbage, and scallions to a large mixing bowl. Pour in the dressing and toss to coat.

A fresh and crunchy side, excellent for summer picnics and cookouts.

Happy tasting everyone!

 

 

Read more

Recipe: Roasted Garlic Mustard Coleslaw

Posted by Rachel Roades on

This month we have given our Flavor of the Month award to our Roasted Garlic Mustard. We once again turn to Lancaster Farm Fresh Coop to get this lovely organic garlic. Roasted to savory perfection, we add our garlic to brown and yellow whole grain mustard seeds for an incredible texture and bursts of flavor, then kick it up a notch with white wine and apple cider vinegar. This mustard isn't shy and will brighten up any dish.

For our first recipe with Roasted Garlic Mustard, I whipped up a nice summertime coleslaw.

One of my favorite perks about this job is being at the farmers markets. It's an incredible environment to work in and supporting my fellow vendors while bringing quality food home to my family is a win for everyone. I'm delighted to say that the bulk of our ingredients for this recipe were purchased at the Lansdale Farmers Market.

 

 



Roasted Garlic Mustard from Small Batch       Kitchen (yours truly)


Scallions from Green Zameen Farm
     
Cabbage from Kimberton CSA
     
Honey from Stagecoach Apiaries
     

Another fun thing about shopping around your local farmers markets is seeing the variety on the tables. I have never before seen such large scallions before and the flavor is so fresh and crisp I'm delighted there's so much to work with. I've seen green cabbage, I've seen purple cabbage, I've seen heads that were larger than a pumpkin- but I had never seen a conical cabbage before. It's slightly sweeter than a typical green cabbage and with a little less of a bite- perfect for this recipe.

Shall we get to it then?

Ingredients:
2 tablespoons honey
3 tablespoons Roasted Garlic Mustard
4 tablespoons plain unsweetened yogurt
1/4 tsp salt
black pepper to taste
1 large carrot, shredded
1/3 cup chopped scallions
3 cups of chopped cabbage

Mix together the honey, mustard, yogurt, salt and pepper for the dressing. Add the carrot, cabbage, and scallions to a large mixing bowl. Pour in the dressing and toss to coat.

A fresh and crunchy side, excellent for summer picnics and cookouts.

Happy tasting everyone!

 

 

Read more


Recipe: Strawberry Rhubarb Sweet Rolls

Posted by Rachel Roades on

While I love a classic warm, sweet, doughy cinnamon bun; some days are just not meant for cinnamon. That's why I was thrilled when I found this recipe from Two Peas and Their Pod. While I followed the recipe for the dough, I changed up the filling for a nice springtime flavor using our Strawberry Rhubarb Spread.  

With this base dough, there are so many options for incredibly delicious sweet rolls. Strawberry Rhubarb, Raspberry, Peach Ginger- the possibilities only stop when creativity runs out!

Now, the original dough recipe makes enough rolls to fill two 9X13 baking dishes. The ingredients listed below will be half that, making one 9X13 pan- about 8 large rolls. 

Let's gather our ingredients and get baking!

For the dough:
2 1/4 tsp yeast (one packet)
1/2 cup lukewarm water (about 110 degrees F)
3 tbsp shortening/butter
3/4 cup sugar
4 1/2 cups flour
1 cup hot water
1 beaten egg
1 1/2 tsp salt

For the filling:
1 8oz jar Small Batch Kitchen Strawberry Rhubarb Spread
1 cup ricotta cheese
1 cup fresh diced strawberries and rhubarb (optional)

For the frosting:
4 oz cream cheese (room temperature)
1/4 cup butter (softened)
1 cup powdered sugar
1/2 tsp vanilla extract

Follow the instructions here on how to make the dough. Once the dough has risen, roll it into a rectangle about 8-10 inches in length on a lightly floured surface, keeping it 1/4-1/2 inch thick. Spread the ricotta evenly across the dough, then top with Strawberry Rhubarb Spread and optional chopped strawberries. Roll the dough lengthwise, taking care to tuck the edges around the filling so it does not slide across. Cut the roll at 2 inch intervals. It helps to use unflavored floss or clean thread to keep the rolls from being squished. 

Place rolls in a lightly greased baking dish, cover, and allow to rise for about an hour or until doubled in size. 

Preheat the oven to 350 degrees F. Bake for about 30 minutes, until slightly golden. Cream together the frosting ingredients. Place on warm rolls to melt and glaze or cooled rolls as a frosting. 

Enjoy as breakfast or dessert; wow your friends at a beautiful brunch. 

 

Tag us on Facebook or Instagram @smallbatchkitchen if you make this recipe and tell us what you think!

Happy Snacking!

 

 

Read more

Recipe: Strawberry Rhubarb Sweet Rolls

Posted by Rachel Roades on

While I love a classic warm, sweet, doughy cinnamon bun; some days are just not meant for cinnamon. That's why I was thrilled when I found this recipe from Two Peas and Their Pod. While I followed the recipe for the dough, I changed up the filling for a nice springtime flavor using our Strawberry Rhubarb Spread.  

With this base dough, there are so many options for incredibly delicious sweet rolls. Strawberry Rhubarb, Raspberry, Peach Ginger- the possibilities only stop when creativity runs out!

Now, the original dough recipe makes enough rolls to fill two 9X13 baking dishes. The ingredients listed below will be half that, making one 9X13 pan- about 8 large rolls. 

Let's gather our ingredients and get baking!

For the dough:
2 1/4 tsp yeast (one packet)
1/2 cup lukewarm water (about 110 degrees F)
3 tbsp shortening/butter
3/4 cup sugar
4 1/2 cups flour
1 cup hot water
1 beaten egg
1 1/2 tsp salt

For the filling:
1 8oz jar Small Batch Kitchen Strawberry Rhubarb Spread
1 cup ricotta cheese
1 cup fresh diced strawberries and rhubarb (optional)

For the frosting:
4 oz cream cheese (room temperature)
1/4 cup butter (softened)
1 cup powdered sugar
1/2 tsp vanilla extract

Follow the instructions here on how to make the dough. Once the dough has risen, roll it into a rectangle about 8-10 inches in length on a lightly floured surface, keeping it 1/4-1/2 inch thick. Spread the ricotta evenly across the dough, then top with Strawberry Rhubarb Spread and optional chopped strawberries. Roll the dough lengthwise, taking care to tuck the edges around the filling so it does not slide across. Cut the roll at 2 inch intervals. It helps to use unflavored floss or clean thread to keep the rolls from being squished. 

Place rolls in a lightly greased baking dish, cover, and allow to rise for about an hour or until doubled in size. 

Preheat the oven to 350 degrees F. Bake for about 30 minutes, until slightly golden. Cream together the frosting ingredients. Place on warm rolls to melt and glaze or cooled rolls as a frosting. 

Enjoy as breakfast or dessert; wow your friends at a beautiful brunch. 

 

Tag us on Facebook or Instagram @smallbatchkitchen if you make this recipe and tell us what you think!

Happy Snacking!

 

 

Read more