News

Cookies and Cake's Galore!

Posted by Sheila Rhodes on

I made a bunch of different cookies and cakes for a few events we had last week.

 

They were all such a huge hit, that I figured I'd create a quick blog post to give everyone the recipes!

 

 

Easy Cookie Bars with Apple Pie Spread

 

Ingredients:

1 cup all purpose flour
1/2 cup sugar
1/2 cup chopped walnuts
6 Tablespoons butter (room temp)
1 jar Fruit Spread (I used Apple Pie Spread)

 

Preheat oven to 350.
Grease 8x8 pan with butter and set aside.

Add flour, sugar, walnuts, and butter to a medium bowl. Using a fork (or pastry blender) combine until mixture is combined and crumbly.

Reserve about 1 cup of mixture and press remaining into bottom of the prepared pan.

Spread jam on top, and sprinkle with reserved flour mixture.

Bake 35-40 minutes until golden.

Cool on a wire rack - cut into squares.

(I wanted very small bite sized cookies, which was great for my events. I got about 49 small cookies out of this size pan.)

 

 

 

 Rugelach inspired roll-up cookies

(Each pie crust makes about 16-20 bite sized cookies)
 

Ingredients:

Pie Crust
About 1/3 block cream cheese

About 1/3 jar of Spread (I used Spiced Blueberry)

Sugar & Cinnamon

Melted Butter

 

This was a really easy recipe. I cheated a bit and used a refrigerator pie crust. Preheat your oven to 350. 
 

I will say that I experimented a lot with how best to roll these up. I found that the cookies oozed less when I mixed the cream cheese and the jam together, then smeared on the pie crust. I sprinkled the inside with just just a little cinnamon-sugar mixture. 
 

Then (using a pizza cutter) I cut the pie crust in half. Then in half again (to make equal quarters). I then cut each quarter into 4 or 5 triangles. (This was a little messy!)
 

Starting with the outer edge of the cookie, roll up  like a croissant. Don't roll too tightly, or all the filling will squeeze out. Place on a lined or greased cookie sheet (I used a silicone lined cookie sheet).
 

Brush a little melted butter on top of each cookie and sprinkle with a little cinnamon sugar mixture.
 

Bake for 25-30 minutes or until the tops of the cookie are golden. 

 

 

The next two recipes I'm going to talk about just briefly, because it's more a serving suggestion than a recipe. What I love about both of these, is that they are a great way to use up bits of jam and jelly you might have in your fridge. Any flavor works and you can mix and match. In fact, you could put out a show stopping cookie platter by just making one type of cookie and topping with different spreads!

 

Sugar Cookie topped with Cream Cheese Frosting and Sour Cherry Spread.

Bake your favorite sugar or butter cookie.

Top with your favorite cream cheese frosting.

Top with a small scoop (1/2 tsp. approximately) of Spread of Choice (we used Sour Cherry).

 

 

Pound Cake topped with Fruit Spread

 

Bake (or buy!) your favorite Pound Cake.

 

Slice. (For bite sized convenience, I cut each slice into 6 pieces)

 

Top with Fruit Spread (I used both Spiced Blueberry and Balsamic Strawberry).

Read more

Cookies and Cake's Galore!

Posted by Sheila Rhodes on

I made a bunch of different cookies and cakes for a few events we had last week.

 

They were all such a huge hit, that I figured I'd create a quick blog post to give everyone the recipes!

 

 

Easy Cookie Bars with Apple Pie Spread

 

Ingredients:

1 cup all purpose flour
1/2 cup sugar
1/2 cup chopped walnuts
6 Tablespoons butter (room temp)
1 jar Fruit Spread (I used Apple Pie Spread)

 

Preheat oven to 350.
Grease 8x8 pan with butter and set aside.

Add flour, sugar, walnuts, and butter to a medium bowl. Using a fork (or pastry blender) combine until mixture is combined and crumbly.

Reserve about 1 cup of mixture and press remaining into bottom of the prepared pan.

Spread jam on top, and sprinkle with reserved flour mixture.

Bake 35-40 minutes until golden.

Cool on a wire rack - cut into squares.

(I wanted very small bite sized cookies, which was great for my events. I got about 49 small cookies out of this size pan.)

 

 

 

 Rugelach inspired roll-up cookies

(Each pie crust makes about 16-20 bite sized cookies)
 

Ingredients:

Pie Crust
About 1/3 block cream cheese

About 1/3 jar of Spread (I used Spiced Blueberry)

Sugar & Cinnamon

Melted Butter

 

This was a really easy recipe. I cheated a bit and used a refrigerator pie crust. Preheat your oven to 350. 
 

I will say that I experimented a lot with how best to roll these up. I found that the cookies oozed less when I mixed the cream cheese and the jam together, then smeared on the pie crust. I sprinkled the inside with just just a little cinnamon-sugar mixture. 
 

Then (using a pizza cutter) I cut the pie crust in half. Then in half again (to make equal quarters). I then cut each quarter into 4 or 5 triangles. (This was a little messy!)
 

Starting with the outer edge of the cookie, roll up  like a croissant. Don't roll too tightly, or all the filling will squeeze out. Place on a lined or greased cookie sheet (I used a silicone lined cookie sheet).
 

Brush a little melted butter on top of each cookie and sprinkle with a little cinnamon sugar mixture.
 

Bake for 25-30 minutes or until the tops of the cookie are golden. 

 

 

The next two recipes I'm going to talk about just briefly, because it's more a serving suggestion than a recipe. What I love about both of these, is that they are a great way to use up bits of jam and jelly you might have in your fridge. Any flavor works and you can mix and match. In fact, you could put out a show stopping cookie platter by just making one type of cookie and topping with different spreads!

 

Sugar Cookie topped with Cream Cheese Frosting and Sour Cherry Spread.

Bake your favorite sugar or butter cookie.

Top with your favorite cream cheese frosting.

Top with a small scoop (1/2 tsp. approximately) of Spread of Choice (we used Sour Cherry).

 

 

Pound Cake topped with Fruit Spread

 

Bake (or buy!) your favorite Pound Cake.

 

Slice. (For bite sized convenience, I cut each slice into 6 pieces)

 

Top with Fruit Spread (I used both Spiced Blueberry and Balsamic Strawberry).

Read more


2017 Subscription Information

Posted by Sheila Rhodes on

Our 2016 Subscription offering was a success, so we are adding it back for 2017 and making some improvements. 

 

The subscription service is similar to a CSA or Community Supported Agriculture model. You may already be familiar with this, but a CSA is where you, the customer, invests in the farmer (or in our case Producer) for the season. You pre-purchase a "share" before the season starts and in return, receive produce (or Spreads) throughout the season.

 

Just like farmers, Small Batch Kitchen invests a lot of money in our products before the finished goods hit the shelves; jars and lids, labels, and (most importantly) fresh, locally grown produce. Purchasing a subscription helps me bridge that gap, and focus on creating and cooking our low-sugar spreads and infused sea salts. 

 

Purchasing a subscription also allows me to offer you a discount over our regularly priced jars. 

 

 

 

Details:

 

Buy your subscription. All 12-jar subscriptions purchased BEFORE March 31, will receive 1 additional jar for free. In May, you'll receive (by mail) the following:

- Subscription Card and Number

- Detailed Schedule of Pickup Locations, Dates, and Times

- Schedule of Projected Flavors and Expected Availability

- Small Batch Kitchen Contact Information

 

Benefits:

The subscription is flexible. You get to choose the flavors from any in-stock flavor or email me to pre-select your flavors. You also get to decide when to use your subscription. If you love strawberries and want to use your entire subscription on the first market of the year, go for it! If you don't like strawberries and want to wait until peach season to cash in your subscription - that is OK, too!

 

Many Local Pickup Locations - The packet will detail the exact times and locations of markets, but we already know that we will be attending the following markets.

Lansdale Farmers Market - Weekly

Indian Valley Farmers Market - Every Other Week 

Perkasie Farmers Market - Every Other Week

Coopersburg Farmers Market - Monthly

In addition to lots of local festivals and pop-up/guest market appearances. 

 

Product Updates - Subscribers will be the first to hear about new and limited release flavors - so you can be first in line for a new flavor. You will also be notified about any special events, and may be invited to participate in taste-testing flavors or recipes that are in development!

 

We've also added a DELIVERED Subscription option this year. Shipping dates are detailed in the item description on our store page, but you get the same benefits as above - including 1 jar free for every 12 jar subscription purchased. 

Read more

2017 Subscription Information

Posted by Sheila Rhodes on

Our 2016 Subscription offering was a success, so we are adding it back for 2017 and making some improvements. 

 

The subscription service is similar to a CSA or Community Supported Agriculture model. You may already be familiar with this, but a CSA is where you, the customer, invests in the farmer (or in our case Producer) for the season. You pre-purchase a "share" before the season starts and in return, receive produce (or Spreads) throughout the season.

 

Just like farmers, Small Batch Kitchen invests a lot of money in our products before the finished goods hit the shelves; jars and lids, labels, and (most importantly) fresh, locally grown produce. Purchasing a subscription helps me bridge that gap, and focus on creating and cooking our low-sugar spreads and infused sea salts. 

 

Purchasing a subscription also allows me to offer you a discount over our regularly priced jars. 

 

 

 

Details:

 

Buy your subscription. All 12-jar subscriptions purchased BEFORE March 31, will receive 1 additional jar for free. In May, you'll receive (by mail) the following:

- Subscription Card and Number

- Detailed Schedule of Pickup Locations, Dates, and Times

- Schedule of Projected Flavors and Expected Availability

- Small Batch Kitchen Contact Information

 

Benefits:

The subscription is flexible. You get to choose the flavors from any in-stock flavor or email me to pre-select your flavors. You also get to decide when to use your subscription. If you love strawberries and want to use your entire subscription on the first market of the year, go for it! If you don't like strawberries and want to wait until peach season to cash in your subscription - that is OK, too!

 

Many Local Pickup Locations - The packet will detail the exact times and locations of markets, but we already know that we will be attending the following markets.

Lansdale Farmers Market - Weekly

Indian Valley Farmers Market - Every Other Week 

Perkasie Farmers Market - Every Other Week

Coopersburg Farmers Market - Monthly

In addition to lots of local festivals and pop-up/guest market appearances. 

 

Product Updates - Subscribers will be the first to hear about new and limited release flavors - so you can be first in line for a new flavor. You will also be notified about any special events, and may be invited to participate in taste-testing flavors or recipes that are in development!

 

We've also added a DELIVERED Subscription option this year. Shipping dates are detailed in the item description on our store page, but you get the same benefits as above - including 1 jar free for every 12 jar subscription purchased. 

Read more


We're Hiring

Posted by Sheila Rhodes on

Small Batch Kitchen is a small food manufacturing company located in Harleysville, PA. We specialize in creating gourmet, low-sugar fruit, herb, and beer spreads and infused sea salts. We work with local farmers to source all of our produce and we make all of our products by hand.

 

We are growing fast and are looking for people to join our team. We are looking for both Farmer’s Market Salespeople and a part-time Production Assistant.

 

Farmer’s Market Salesperson
Duties - Main sales person for at least one market per week from mid-May through mid-November. This position can be combined with the production assistant position for the right candidate.

 

Qualifications:

Valid driver’s license

Access to a reliable vehicle

Able to lift at least 30 lbs (set up tent/tables, lift boxes of finished product, etc.)

Able to interact with customers, answer questions, suggest recipe/uses, SMILE

Able to handle money and make change

Interest to learn about food and cooking

Entrepreneurial spirit - the market booth will be your “storefront”, you will get to make recommendations for improvement.

Able to stand for long periods of time, in all weather. All markets are held rain or shine.

Reliable and punctual

 

Description:

Load car with all necessary market requirements (tent, table, displays, product, etc)

Drive to market, unload and setup booth

Setup and maintain samples throughout the market

Interact with customers - describing company, process, flavors and recommended uses

Restocking display as needed to maintain neat, pleasant, inviting booth

Make sales, take payment/make change, bag product

Pack up display, product, tent, etc. at end of day and return to main kitchen facility

Upon returning to main kitchen facility - unloading car of all market materials and product, and doing a day “close out” (final inventory, cash box/credit receipts).

Restock your personal “market toolkit” to make sure you are ready for the next market.

Work with Owner of Small Batch Kitchen to discuss any customer issues, market display recommendations, upcoming special market events, marketing recommendations, etc.

 

Markets:

Sales Person A: Lansdale - Saturdays - May 20th - November 4th (WEEKLY) 9 am - 1 pm

 

Sales Person B: Perkasie - Saturdays - June 3rd - October 28th (Every other week) 9 am - 12 pm

Sales Person B: Indian Valley Farmer’s Market (Telford) - Saturdays - June 24th - October 14th (Every other week) - 8:30 am - 12:30 pm

 

Additional weekday markets, “Pop Up” Markets/Festivals/Events may be added throughout the year. 

 

Production Assistant

Duties-

To assist jam maker in all aspects of production including:

Cleaning kitchen, sweeping/mopping floors, washing dishes

Cleaning and prepping produce

Labeling jars

Preparing jars/lids

Picking and packing orders for online sales, wholesale and distributor orders

 

Qualifications:

Able to lift 50 lbs (ingredients, boxes of produce, jars (filled and empty))

Able to work on feet for extended periods of time

Understand the importance of working cleanly, efficiently, and with a sense of urgency

Attention to detail and quality

Work can be physically demanding

Work ethic - punctual and reliable, seeks to exceed expectations

Work well with a team, respectful of coworkers

Flexible - every day will be different

Positive, helpful demeanor

 

Opportunities to assist at Farmer’s Markets, festivals, and other special events may arise throughout the season.

 

While this posting is intended to be a seasonal (May-December), part-time (~20 hours per week) position, there is the chance that this position may become a year-round and full-time position for the right candidate and depending on the performance of the company.

 

This position will generally be scheduled between the hours of M-F: 9 am - 5 pm, but other work arrangements can be discussed.

 

This position may be combined with the Farmer’s Market Sales for the right candidate.

 

Please send inquiries to Sheila@TheSmallBatchKitchen.com 

Read more

We're Hiring

Posted by Sheila Rhodes on

Small Batch Kitchen is a small food manufacturing company located in Harleysville, PA. We specialize in creating gourmet, low-sugar fruit, herb, and beer spreads and infused sea salts. We work with local farmers to source all of our produce and we make all of our products by hand.

 

We are growing fast and are looking for people to join our team. We are looking for both Farmer’s Market Salespeople and a part-time Production Assistant.

 

Farmer’s Market Salesperson
Duties - Main sales person for at least one market per week from mid-May through mid-November. This position can be combined with the production assistant position for the right candidate.

 

Qualifications:

Valid driver’s license

Access to a reliable vehicle

Able to lift at least 30 lbs (set up tent/tables, lift boxes of finished product, etc.)

Able to interact with customers, answer questions, suggest recipe/uses, SMILE

Able to handle money and make change

Interest to learn about food and cooking

Entrepreneurial spirit - the market booth will be your “storefront”, you will get to make recommendations for improvement.

Able to stand for long periods of time, in all weather. All markets are held rain or shine.

Reliable and punctual

 

Description:

Load car with all necessary market requirements (tent, table, displays, product, etc)

Drive to market, unload and setup booth

Setup and maintain samples throughout the market

Interact with customers - describing company, process, flavors and recommended uses

Restocking display as needed to maintain neat, pleasant, inviting booth

Make sales, take payment/make change, bag product

Pack up display, product, tent, etc. at end of day and return to main kitchen facility

Upon returning to main kitchen facility - unloading car of all market materials and product, and doing a day “close out” (final inventory, cash box/credit receipts).

Restock your personal “market toolkit” to make sure you are ready for the next market.

Work with Owner of Small Batch Kitchen to discuss any customer issues, market display recommendations, upcoming special market events, marketing recommendations, etc.

 

Markets:

Sales Person A: Lansdale - Saturdays - May 20th - November 4th (WEEKLY) 9 am - 1 pm

 

Sales Person B: Perkasie - Saturdays - June 3rd - October 28th (Every other week) 9 am - 12 pm

Sales Person B: Indian Valley Farmer’s Market (Telford) - Saturdays - June 24th - October 14th (Every other week) - 8:30 am - 12:30 pm

 

Additional weekday markets, “Pop Up” Markets/Festivals/Events may be added throughout the year. 

 

Production Assistant

Duties-

To assist jam maker in all aspects of production including:

Cleaning kitchen, sweeping/mopping floors, washing dishes

Cleaning and prepping produce

Labeling jars

Preparing jars/lids

Picking and packing orders for online sales, wholesale and distributor orders

 

Qualifications:

Able to lift 50 lbs (ingredients, boxes of produce, jars (filled and empty))

Able to work on feet for extended periods of time

Understand the importance of working cleanly, efficiently, and with a sense of urgency

Attention to detail and quality

Work can be physically demanding

Work ethic - punctual and reliable, seeks to exceed expectations

Work well with a team, respectful of coworkers

Flexible - every day will be different

Positive, helpful demeanor

 

Opportunities to assist at Farmer’s Markets, festivals, and other special events may arise throughout the season.

 

While this posting is intended to be a seasonal (May-December), part-time (~20 hours per week) position, there is the chance that this position may become a year-round and full-time position for the right candidate and depending on the performance of the company.

 

This position will generally be scheduled between the hours of M-F: 9 am - 5 pm, but other work arrangements can be discussed.

 

This position may be combined with the Farmer’s Market Sales for the right candidate.

 

Please send inquiries to Sheila@TheSmallBatchKitchen.com 

Read more


Cheesecake Bites

Posted by Sheila Rhodes on

These amazing little cheesecake bites are pretty easy to make, but are a huge hit for any party. I like that I can change up the topping on these bite size desserts to use up lots of partial jars that are hanging out in my fridge. An added bonus on the dessert table, too, because you can never offer your guests too many dessert options!

 

 

Cheesecake Bites

 

3/4 cup walnuts, ground

1/4 cup all-purpose flour

1/4 cup sugar

Pinch of salt

1-1/2 tablespoons unsalted butter, melted

8 oz. cream cheese, softened

2 eggs

1/2 cup sugar

1/2 cup sour cream

1/2 teaspoon vanilla extract

1 cup Brandied Pear Spread, also great with Sour Cherry Spread, Balsamic Strawberry Spread, Spiced Blueberry Spread, Apple Pie Spread (or whatever!)

1/2 cup walnut pieces (optional)

 

Preheat oven to 375 degrees. Line mini muffin tins with paper cups.

 

Combine walnuts, flour, sugar, and salt in a small bowl. Add butter and stir until well combined. Scoop 1 teaspoon of the nut mixture into each cup.

 

Tamp down into the bottom of each cup.

 

Beat cream cheese in a medium bowl until fluffy. One at a time, beating after each addition, add the eggs, sugar, sour cream, and vanilla. Pour just over 1 teaspoon of filling over the crust in each muffin cup. Bake for 10 minutes.

 

Remove tins from oven and top each with 1 scant teaspoon of Brandied Pear Spread (or spread of choice).

 

 

Optional: Add a few walnut pieces on top of spread.

Return to oven for 16-18 minutes, until edges begin to brown.

 

Let cool completely. Store covered in refrigerator. 

 

 

Recipe adapted from Put Em Up! Fruit, by Sherri Brooks Vinton.

Read more

Cheesecake Bites

Posted by Sheila Rhodes on

These amazing little cheesecake bites are pretty easy to make, but are a huge hit for any party. I like that I can change up the topping on these bite size desserts to use up lots of partial jars that are hanging out in my fridge. An added bonus on the dessert table, too, because you can never offer your guests too many dessert options!

 

 

Cheesecake Bites

 

3/4 cup walnuts, ground

1/4 cup all-purpose flour

1/4 cup sugar

Pinch of salt

1-1/2 tablespoons unsalted butter, melted

8 oz. cream cheese, softened

2 eggs

1/2 cup sugar

1/2 cup sour cream

1/2 teaspoon vanilla extract

1 cup Brandied Pear Spread, also great with Sour Cherry Spread, Balsamic Strawberry Spread, Spiced Blueberry Spread, Apple Pie Spread (or whatever!)

1/2 cup walnut pieces (optional)

 

Preheat oven to 375 degrees. Line mini muffin tins with paper cups.

 

Combine walnuts, flour, sugar, and salt in a small bowl. Add butter and stir until well combined. Scoop 1 teaspoon of the nut mixture into each cup.

 

Tamp down into the bottom of each cup.

 

Beat cream cheese in a medium bowl until fluffy. One at a time, beating after each addition, add the eggs, sugar, sour cream, and vanilla. Pour just over 1 teaspoon of filling over the crust in each muffin cup. Bake for 10 minutes.

 

Remove tins from oven and top each with 1 scant teaspoon of Brandied Pear Spread (or spread of choice).

 

 

Optional: Add a few walnut pieces on top of spread.

Return to oven for 16-18 minutes, until edges begin to brown.

 

Let cool completely. Store covered in refrigerator. 

 

 

Recipe adapted from Put Em Up! Fruit, by Sherri Brooks Vinton.

Read more


Hot Pepper Spread Cornbread Recipe

Posted by Sheila Rhodes on

This is a great, easy way to add a little sweet and spiciness to cornbread. 

Serve warm, with plenty of butter, along with a bowl of chili for a hearty meal!

 

Cornbread with Hot Pepper Spread

1-1/3 cup cornmeal

1 cup unbleached flour

2 tsp baking powder

3/4 tsp kosher salt

1 cup + 2 tsp buttermilk

9 Tbls butter (melted)

1 egg + 1 egg yolk

1 cup grated cheddar cheese

1/2 cup Hot Pepper Spread

 

 

Butter preferred pan - either 8x8 pan or loaf pan.

Preheat oven to 375 degrees.

 

 

Mix together cornmeal, flour, baking powder, and salt in a large bowl. Add buttermilk, melted butter, egg and egg yolk, and Hot Pepper Spread - mix thoroughly.

 

Add grated cheese, mix until combined.

 

 

Pour batter into preferred pan. 

 

 

 

Bake until golden brown on top. Approximately 25 minutes for an 8x8 pan and 40 minutes for a loaf pan.

Optional - brush top of cornbread with butter.

Serve warm. 

Read more

Hot Pepper Spread Cornbread Recipe

Posted by Sheila Rhodes on

This is a great, easy way to add a little sweet and spiciness to cornbread. 

Serve warm, with plenty of butter, along with a bowl of chili for a hearty meal!

 

Cornbread with Hot Pepper Spread

1-1/3 cup cornmeal

1 cup unbleached flour

2 tsp baking powder

3/4 tsp kosher salt

1 cup + 2 tsp buttermilk

9 Tbls butter (melted)

1 egg + 1 egg yolk

1 cup grated cheddar cheese

1/2 cup Hot Pepper Spread

 

 

Butter preferred pan - either 8x8 pan or loaf pan.

Preheat oven to 375 degrees.

 

 

Mix together cornmeal, flour, baking powder, and salt in a large bowl. Add buttermilk, melted butter, egg and egg yolk, and Hot Pepper Spread - mix thoroughly.

 

Add grated cheese, mix until combined.

 

 

Pour batter into preferred pan. 

 

 

 

Bake until golden brown on top. Approximately 25 minutes for an 8x8 pan and 40 minutes for a loaf pan.

Optional - brush top of cornbread with butter.

Serve warm. 

Read more