Smith Berry Barn

baking soda

Ginger Pear Crumble Bars

November 18, 2017
Ginger Pear Crumble Bars
Print Recipe
Feel free to substitute any of our jams or fruit butters...our Raspberry Rhubarb is another favorite of ours for this recipe.
Servings Prep Time
36 servings 20 minutes
Cook Time
50-60 minutes
Servings Prep Time
36 servings 20 minutes
Cook Time
50-60 minutes
Ginger Pear Crumble Bars
Print Recipe
Feel free to substitute any of our jams or fruit butters...our Raspberry Rhubarb is another favorite of ours for this recipe.
Servings Prep Time
36 servings 20 minutes
Cook Time
50-60 minutes
Servings Prep Time
36 servings 20 minutes
Cook Time
50-60 minutes
Ingredients
  • 1 1/3 cups all purpose flour (unbleached)
  • 1 1/4 cups oatmeal (quick-cooking)
  • 1/3 cup sugar
  • 1/3 cup brown sugar (packed)
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/3 tsp ground ginger
  • 1/2 cup chopped pecans
  • 3/4 cup unsalted butter (softened)
  • 1 cup pear butter (Smith Berry Barn)
Servings: servings
Instructions
  1. Preheat oven to 350 degrees. Prepare a 9" x 9" baking dish (see note below).
  2. Mix flour, oats, sugars, baking soda, salt, ginger and nuts, using electric mixer on low speed until incorporated.
  3. Cut butter into pieces and add to mixer while running on low speed. Continue to mix until butter becomes fully blended in and mixture looks crumbly.
  4. Measure 3 loosely packed cups of mixture into baking pan and press evenly into the bottom of the pan. Bake the crust until lightly browned, approximately 20 minutes.
  5. Remove baking pan from oven and carefully spread pear butter over crust, making sure to cover entire surface, all the way to the edges.
  6. Sprinkle the remaining crumb topping in an even layer over the pear butter.
  7. Return baking dish to oven and bake until topping is golden brown and filling begins to bubble, approximately 30 minutes.
  8. Allow pan to cool completely before cutting bars into squares. For best results, use a pastry scraper/cutter to cut evenly into 1" squares.
Recipe Notes

To prepare a baking dish for easy removal of bar cookies:?? First, prepare pan with butter or cooking spray.?? Cut two sheets of parchment paper that measure several inches larger than the pan you're using.?? Lay each piece of paper in pan and make crease marks on two opposing edges of pan to mark your fold lines.?? Remove paper and fold each side at fold lines.?? Place paper with open folded edges face down in pan and fold long edges up the side of the pan.?? Repeat with second sheet of parchment, laying it in pan the opposite direction.?? You should have four edges sticking up out of the pan and, once filled with the dough and baked, will come out very easily by simply lifting the edges of the paper, up and out of the pan.?? Voila!

Pumpkin Chocolate Chip Cookies

October 12, 2016
Course
Pumpkin Chocolate Chip Cookies
Print Recipe
You may have tasted these wonderful cookies at our annual Heirloom Apple Festival. The recipe comes from 'Native American Cooking' and was originally introduced to us by our friends at Wood Haven Preschool.
Servings Prep Time
24 cookies 30 minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
24 cookies 30 minutes
Cook Time Passive Time
15 minutes 15 minutes
Pumpkin Chocolate Chip Cookies
Print Recipe
You may have tasted these wonderful cookies at our annual Heirloom Apple Festival. The recipe comes from 'Native American Cooking' and was originally introduced to us by our friends at Wood Haven Preschool.
Servings Prep Time
24 cookies 30 minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
24 cookies 30 minutes
Cook Time Passive Time
15 minutes 15 minutes
Ingredients
  • 1 cup sugar
  • 1 cup unsalted butter (softened)
  • 1 cup canned solid-pack pumpkin (or fresh equivalent)
  • 1 egg (slightly beaten)
  • 1 tsp vanilla
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp freshly grated nutmeg
  • 1/4 tsp ground allspice
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts (optional)
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees.
  2. Line cookie sheet(s) with parchment paper.
  3. In a large mixing bowl, cream the sugar and butter until fluffy.
  4. Add the pumpkin, egg and vanilla and beat until smooth.
  5. In a separate bowl, combine the flour, baking soda, salt, nutmeg and allspice.
  6. Slowly add the dry ingredients to the pumpkin mixture, small amounts at a time, and blend until completely mixed.
  7. Stir in chocolate chips and walnuts (if desired), until well-combined.
  8. Drop cookie dough by spoonfuls (we use a small ice cream scoop) approximately 2 inches apart on cookie sheet(s).
  9. Bake for 12-15 minutes or until golden brown. Cookies should be puffed slightly and will be cake-like in the center when cooked through.

Blackberry Cobbler

July 29, 2016
Course
Blackberry Cobbler
Print Recipe
This is the cobbler we serve every year at our Berry Festival. Try it with a mixture of blackberries like marionberries and boysenberries or, later in the season, try mixing our Triple Crown blackberries with blueberries. There's no combination that isn't delicious!
Servings Prep Time
12 servings 30-40 minutes
Cook Time
50-55 minutes
Servings Prep Time
12 servings 30-40 minutes
Cook Time
50-55 minutes
Blackberry Cobbler
Print Recipe
This is the cobbler we serve every year at our Berry Festival. Try it with a mixture of blackberries like marionberries and boysenberries or, later in the season, try mixing our Triple Crown blackberries with blueberries. There's no combination that isn't delicious!
Servings Prep Time
12 servings 30-40 minutes
Cook Time
50-55 minutes
Servings Prep Time
12 servings 30-40 minutes
Cook Time
50-55 minutes
Ingredients
Ingredients for Filling:
  • 10 cups fresh blackberries (sub 2 cups blueberries if desired)
  • 3/4 cup sugar
  • 3 Tbs cornstarch
  • 1/2 lemon (juice and zest)
Ingredients for Dough Topping:
  • 2 1/2 cups all purpose flour
  • 1/4 cup sugar (plus more for spinkling)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup melted butter (plus additional 1-2 Tbs, melted for topping)
  • 3/4 cup buttermilk
Servings: servings
Instructions
To prepare the filling:
  1. Preheat oven to 350 degrees.
  2. Place rinsed berries in large mixing bowl. Add lemon juice,lemon zest, sugar and cornstarch and stir gently to combine.
  3. Pour berry mixture into a buttered 9"x13" baking dish. Place in preheated oven and bake for 30 minutes. While the filling bakes, begin preparing the dough.
To prepare the dough:
  1. In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
  2. In glass measuring cup, measure out the buttermilk and mix in the melted butter until smooth and creamy. It works best if you allow the melted butter to cool slightly before mixing.
  3. Slowly add buttermilk mixture to the flour mixture and stir until a soft dough forms. Bring dough completely together with your hands, if desired.
  4. Pat dough into a flattened disc and divide into 12 equal pieces. Form and flatten the dough pieces into rounded discs.
To finish baking:
  1. After the filling has baked for 30 minutes, remove from oven and raise oven temperature to 375 degrees.
  2. Carefully place each of the dough pieces on top of the hot berry filling in an even pattern.
  3. Melt an additional 1-2 Tbs butter and brush gently on the tops of the dough. Sprinkle with sugar to finish.
  4. Bake uncovered for an additional 20-25 minutes, until crust is golden brown and filling is bubbly. This cobbler is best served warm with vanilla ice cream.
Recipe Notes

If you don't have buttermilk on hand, you can easily substitute with a milk/lemon juice combo. ??Simple measure the same amount of milk and add approximately 1 Tbs of lemon juice. ??You may also use 1/2 cup of whipping cream or half and half along with 1/4 cup sour cream.