Tuesday Recipe: Organic Gourmet Goods at SYW

Here at Sturbridge Yankee Workshop, we understand the need for knowing what goes into your food so that you can serve and it your favorite gourmet products with peace of mind. Here are two of our favorite organic gourmet products as featured on our website, Blueberry Crisp Monkey Bread, and Raspberry White Chocolate Scones. Do you have allergies related to certain foods? We have included the ingredients for each mix for your convenience.


Blueberry Crisp Monkey BreadBlueberry Crisp Monkey Bread

Directions: Preheat oven to 375 degrees.

Lightly butter an 8 inch square pan or 9 inch round pan.

Empty contents of mix package (large packet) into a mixing bowl. Add water. Mix with spoon until blended.

Empty contents of organic crisp package (small packet) into a small bowl.Blueberries

Pinch off tablespoon size pieces of dough and roll into the organic crisp. Line the bottom of the prepared pan with dough pieces. Pour melted butter over top of monkey bread. Bake 30-35 minutes until done. Test with toothpick. Serve warm for breakfast or a snack.

Ingredients: Organic wheat flour, sugar infused berries, organic sugar, brown sugar, sugar, infused wild blueberries, organic buttermilk, baking powder, natural blueberry flavor, sea salt and cinnamon. Crisp: Organic sugar, organic wheat flour, organic oats and cinnamon.


Raspberry White Chocolate Scone Mix

1 Package of Raspberry White Chocolate Scone Mix
1/2 cup of butter, softened
3 tablespoons of water
2 eggs
Organic raw sugar, as desired

Preheat oven to 350 degrees. Empty contents of package into mixing bowl. Set aside package of sugar. Add softened butter and cut into mix until completely incorporated and mix is crumbly. Add water and eggs. Mix until just combined. Follow directions for either dropped or rolled scones.

Dropped: Form spoonfuls of dough into 8 inch rounds and place on ungreased baking sheet. If using a traditional wedge scone pan, drop each portion of dough into wedge pan. Sprinkle raw sugar on top. Bake until crusty and golden brown, about 15-20 minutes. Serve warm with butter or jam. Makes 8 scones.

RaspberriesRolled: Turn dough onto lightly floured board. Knead gently. Do not over knead or scones will be tough. Divide dough into 2 equal portions and pat each portion into circle, 6 inches in diameter by 1 inch thick. Cut each circle into 4 equal portions or use your favorite cookie cutter. Arrange scones 2 inches apart on ungreased baking sheet. Sprinkle raw sugar on top. Bake until crusty and golden brown about 15-25 minutes. Serve warm with butter or jam. Makes 8 scones.

Ingredients: Organic wheat flour, infused raspberries, white chocolate, organic sugar, organic buttermilk, cream powder, baking powder and natural raspberry flavor. Topping: organic raw sugar.

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