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Recipes for Our Signature Syrups


Glaze for Chicken Wings


1 cup Pumpkin Spice syrup

1 tbsp poultry seasoning

juice from 1/2 lemon (about 1/2 tbsp)

2 tbsp water


 Add all of the ingredients to a pot over medium heat.

Let simmer uncovered for 5-7 minutes, stir often.

Pour warm glaze over cooked chicken wings and enjoy!


French Toast Casserole


French toast:

1 cup brown sugar

½ cup unsalted butter

1 (8 ounce) loaf crusty French bread, cut into bite-sized pieces, or more as needed

2 cups milk

6 large eggs

2 teaspoons vanilla extract


1 tablespoon brown sugar, or to taste

¼ teaspoon ground cinnamon, or to taste


Grease a 9x13-inch baking dish.

Make the French toast: Stir brown sugar and butter together in a saucepan over medium-low heat until butter is melted and sugar has dissolved, 2 to 4 minutes.

Pour butter-brown sugar mixture into the prepared baking dish. Scatter French bread pieces over top in a 1 1/2- to 2-inch layer.

Whisk milk, eggs, and vanilla together in a bowl until well combined. Pour over bread pieces, then press bread down with a spatula so the bread absorbs the liquid. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.

When ready to bake, remove French toast from the refrigerator and discard plastic wrap. Preheat the oven to 450 degrees F (230 degrees C).

Make topping: Mix brown sugar and cinnamon together in a small bowl. Sprinkle over the French toast.

Bake in the preheated oven until casserole is browned and bubbling, about 30 minutes, covering with aluminum foil at any point if the top is browning too much.

To serve, cut into squares and invert onto serving plates.

Recipe from


Cranberry Brie Bites


1 (8 ounce) round Brie cheese

cooking spray

1 sheet frozen puff pastry, thawed

1 cup cranberries

½ cup finely chopped walnuts

sea salt to taste

Directions for cranberries

Boil cranberries in 2 cups water for 20 mins on high heat. Strain then add cranberries back to the pot with 1 cup of Sweet Farm's Raspberry Cranberry Orange syrup. Bring to a boil then put to the side for later use.


  1. Remove and discard rind from Brie cheese. Place cheese in the freezer for 20 minutes to make it easier to cut.

  2. Meanwhile, oil a 24-cup mini muffin pan with cooking spray.

  3. Roll puff pastry sheet out into a 10x14-inch rectangle. Cut sheet lengthwise into 4 even strips and then crosswise into 6 even strips, making 24 squares. Separate squares and gently press each one into a prepared muffin cup.

  4. Remove chilled Brie from the freezer; cut into 24 pieces, approximately 3/4-inch in size.

  5. Add 1 teaspoon cranberries to each pastry-lined muffin cup, then press in a piece of Brie and top with 1 teaspoon chopped walnuts. Season each bite with a pinch of sea salt. Transfer muffin pan to the refrigerator and chill for at least 30 minutes, or cover and chill for up to 3 days.

  6. When ready to bake, preheat the oven to 400 degrees F (200 degrees C).

  7. Bake bites in the preheated oven until golden brown, 18 to 20 minutes.

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