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Syrup » Red Ripe Strawberry Syrup
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Whole red ripe strawberries are cooked slowly in open kettles, then combined with other natural ingredients to make this terrific fruit syrup. You can see the strawberries in the bottle, and as the syrup is poured on pancakes, waffles, oatmeal, or crepes. It is also great as a topping for ice cream, cheesecake, and other desserts.
Serving Suggestion:
Fruit Syrup Crescent Roll Cheesecake Bars
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.
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Item #3604
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People who bought this product also ordered:
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#3607
AWE your taste buds with the Wild Blueberry Syrup. RIPE WHOLE Wild Blueberries, a recipe from past generations, and open kettle cooking make this fruit syrup taste like pourable preserves. Serve with breakfast, on ice cream & cheesecake, or as an ingredient in cakes, smoothies, shakes, and snacks.
Serving Suggestion:
Pork Tenderloin with Wild Blueberry Thyme Sauce
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 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 to a cutting board adn cut crosswise slices. Serve with sauce.
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#3603
Stripling's Pure Cane Syrup has the full rich flavor of fresh ground sugar cane cooked down in old- fashioned kettles on a cool fall morning. Great served on pancakes, waffles, and biscuits, on vanilla ice cream, and as a baking ingredient in the place of corn syrup.
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#5505
Serving Suggestion:
Add 1/2 teas. to potato salad for a spicy change.
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#3404
10 oz.
Stripling’s Peach Preserves offer up both the peach flavor as well as a unique creamy texture to the recipe below for Polynesian Chicken.
Although peaches have prominence here in Georgia as a stand-alone fruit, they also can lend a slightly tropical feel, giving meats a lighter, juicier taste.
Polynesian Chicken
2 ½ pounds meaty chicken pieces, skinned
1 (14-ounce) can crushed pineapple, un-drained
1 small (10-ounce) jar Stripling’s Peach Preserves
Preheat oven to 400 degrees. Spray a rectangular baking pan with vegetable oil cooking mist. Arrange the chicken pieces in the pan and spray lightly. Bake uncovered for 30 minutes. Turn the chicken pieces and bake them for an additional 15-20 minutes, or until tender. Drain off the pan juices.
Mix the pineapple juice with the Stripling’s Peach Preserves. Pour over the drained chicken and bake another 15-20 minutes or until hot and bubbly.
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#3402
10 oz.
Although you may have thought you merely purchased a jar of Stripling’s Fig Preserves, you also are getting a slight bond with those who lived in prior civilizations. That’s because cultivation and consumption of figs date all the way back to the ancient Roman Empire and even Biblical times, where figs represented peace and prosperity.
And, to be quite honest, when consuming Stripling’s Fig Preserves, we actually do feel very peaceful and prosperous and that all is at least momentarily well with the world.
For a more modern twist, use our fig preserves in this recipe for slightly spiced cookies. We recommend pairing them with a cool glass of milk, or, if you prefer, a hot cup of coffee.
Fig Preserve Cookies
1 cup shortening
1 ½ cup sugar
2 eggs
1 teaspoon vanilla
3 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ground allspice
1 ½ cup Striplings Fig Preserves (well-drained & chopped)*
½ cup chopped pecans (optional)
Sift together flour, salt, baking soda, cinnamon, and allspice. Set aside. Combine shortening and sugar; add eggs and vanilla. Add in flour mixture and blend until smooth. Add Stripling’s Fig Preserves. Drop by teaspoonfuls on greased cookie sheet. Sprinkle pecans on top. Bake for 8-10 minutes at 350 degrees.
*2 (10 ounce) jars of Stripling’s Fig Preserves will meet the recipe requirement and leave several ounces for other uses!
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