Carolyn's Farm Kitchen Product Recipes

Oatmeal Jam Bars

Oatmeal Jam Bars

Yield:  One 9x13” pan (16 full-size bars or 48 mini pieces) 2 c. flour 2 ½ c. old-fashioned oats 1 ½ tsp. baking powder 1 ½ c. packed brown sugar 1 ¼ c. (2 ½ sticks) unsalted butter, at room temperature 1 jar of your favorite Carolyn's Farm Kitchen Jam (such as raspberry, blackberry, wild blueberry, apricot, strawberry-rhubarb, Dutch apple pie) Preheat the oven to 350.  Lightly grease a shallow baking pan and line with parchment to cover the bottom and up the sides completely (excess is OK).  Combine all of the oat mixture ingredients in a large bowl and blend using a pastry...

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Raspberry-Almond Cream Cheese Crumb Cake

Raspberry-Almond Cream Cheese Crumb Cake

Yield:  One oblong pan (approx. 9”x11”) Ingredients: 2 ¼ c. all-purpose flour ¾ c. sugar ¾ c. (1 ½ sticks) unsalted butter 1/3 c. sliced almonds ---------------------------- ½ tsp. baking soda ½ tsp. baking powder ¾ c. sour cream 1 tsp. almond extract 1 large egg, beaten --------------------------- ½ lb. cream cheese, at room temperature ¼ c. sugar 1 large egg 3/4 c. Carolyn's Farm Kitchen Raspberry Jam   Preheat the oven to 350.  Using a stand mixer or working in a large bowl with a hand mixer, combine the flour, ¾ c. sugar, and butter.  Blend on low speed until butter is...

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Mini Jam Tarts

Mini Jam Tarts

Yield:  24 mini bite-size tarts Ingredients: 1 ¼ c. flour ¼ tsp. salt 1 Tbl. sugar ½ c. (1 stick) cold unsalted butter 1 egg yolk ¼ c. ice water Carolyn's Farm Kitchen Jam or Preserves Fresh berries (blues, raspberries, or blackberries) Optional: confectioner’s sugar for dusting  In a food processor or large bowl combine the flour, salt and sugar to blend.  Add the cold butter, ‘cutting in’ until incorporated.  Whisk together the egg yolk and ice water and blend briefly with the dry ingredients until a dough is formed (a few extra drops of water can be added if needed).  Wrap and chill...

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Blackberry-Stuffed Scones (using our Buttermilk Fruit Scone Mix)

product recipes

Blackberry-Stuffed Scones (using our Buttermilk Fruit Scone Mix)

Yield:  10 large scones Ingredients: 1 pkg. Carolyn's Farm Kitchen Buttermilk Fruit Scone Mix 1 ½ c. blackberries, washed & dried thoroughly Glaze: 2 c. confectioner’s sugar ¼ c. pure maple syrup Whole milk as needed   Preheat the oven to 400.  Prepare scone mix as directed. Transfer the dough onto a lightly floured surface and press into a large round disc, approximately 1” in thickness. Place the disc on a parchment-lined pan and freeze for 10-15 minutes to chill (leaving the floured surface to use again). Remove the dough from the freezer and divide evenly in half, and then each half into 5 even...

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Pumpkin Pie Trifle (using our Pumpkin Bread Mix)

Pumpkin Pie Trifle (using our Pumpkin Bread Mix)

Yields: 12-14 servings (one 8” round x 5” deep trifle bowl) Ingredients: One baked loaf Carolyn's Farm Kitchen Pumpkin Bread Farm Mix 2 c. heavy or whipping cream, chilled ¼ c. confectioner’s sugar 1 lb. cream cheese, at room temperature 1 ½ c. granulated sugar 1 Tbl. cinnamon 1 ½ tsp. allspice 1 c. pumpkin puree 1 tsp. vanilla Combine heavy cream and confectioner’s sugar in a chilled bowl and whip with an electric mixer on medium-high speed until stiff peaks form.  Transfer the whipped cream to another bowl, wrap and place in the refrigerator until ready to use.  Back into...

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