Fun Knott's Recipes to Try At-Home
Looking to get a taste of Knott's Berry Farm from home? Our Knott's Anniversary Ambassadors have made a list of some of their favorite homemade Knott's creations. If you try any of these, be sure to tag us on social @knotts so we can see how it turned out!
Simple Knott’s Boysenberry Broccoli Salad
From: Cleverly Catheryn
- Fresh Broccoli Crowns
- Fresh Bacon Crumbs
- Pine Nuts
- Dried Cranberries
- Candied Pecans
- Knott’s Market Boysenberry Salad Dressing (Can substitute for any desired salad dressing)
1. Clean and cut broccoli crowns into bite side pieces. I used fresh cook bacon, cutting it up first before cooking it which makes it faster to crisp and assures it was well done on all sides.
2. Draining and allowing to cool, add the bacon bits and all the remaining ingredients.
3. Finish off by tossing it all with the Knott's Market Boysenberry Dressing to taste. I like to drizzle a little on the top before serving to give it a finishing touch. Not too sweet and very colorful, this side salad is perfect with sandwiches, BBQ chicken or ribs or a grilled steak! Tip: Not a fan of broccoli, you can substitute it with kale.
4. Chill until ready to serve.
Homemade Boysenberry Ice Cream
From: Clementine County
- 2 cups heavy cream
- 3/4 cup milk
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons Knott's Boysenberry Punch Concentrate (Can substitute with any desired punch concentrate)
- purple food coloring (optional)
1. Mix all ingredients together in a medium bowl and stir until well combined. If you opt to add purple food coloring, remember that a little goes a long way.
2. Add to ice cream maker, churning according to machine instructions. After 30 minutes, our ice cream was the consistency of soft-serve ice cream. I then
3. Transfer the ice cream to a freezer-safe container to harden.
Optional Fun: I served our boysenberry ice cream topped with whipped cream and mini chocolate chips. Boysenberry cotton candy around the rim made it an extra special treat. A fun alternative is to make it a little bubbly by mixing it with Sprite.
Boysenberry Sangria Sparkler Recipe
From: Living Mi Vida Loca
- 1 gallon Knott’s Berry Punch Concentrate (Can substitute with any desired punch concentrate)
- 1/2 gallon grape cranberry juice
- 1 bottle red wine
- 1 bottle white wine
- 5 cups lemon-lime flavored, caffeine-free soda, chilled
- 2 cups diced season fruit
1. In a large pitcher, mix all of the ingredients together. Cover the pitch and refrigerate for at least four hours, or preferably overnight. When ready to serve, top-off the berry sangria with lemon and lime flavored, caffeine-free soda.
2. Stir gently to combine. Taste and add more if desired. Scoop a few pieces of fruit into each glass when serving.
Mini Boysenberry Sour Cream Cheesecakes
From: Rockin’ Mama
- 1 1/2 boxes of Knott's Berry Farm Premium Boysenberry Shortbread Cookies 10 ounce (Can substitute with any desired shortbread cookie)
- 3/4 cup unsalted butter melted
- 2 containers of whipped cream cheese 12 ounce
- 1/2 cup + 2 tbsp organic cane sugar
- 1/2 tsp salt
- 1 vanilla bean split lengthwise
- 1 cup sour cream
- 4 eggs
- 1/4 cup Berry Market Boysenberry Preserves plus additional for topping (Can substitute with any desired berry preserves)
For the crust
1. Crush cookies in the food processor. Alternatively, you can place the cookies in a bag and crush them with a rolling pin
2. Pour melted butter over crushed cookies and combine
3. Coat springform pan with cooking spray
4. Press crumbs firmly onto the bottom and sides of the pan
5. Bake crust at 350° F for 10-15 minutes, or until the crust has browned slightly
For the cheesecake
1. Using a stand mixer, combine cream cheese, sugar and salt until smooth
2. Add in vanilla beans and sour cream and mix until smooth
3. Add in eggs, mixing just until combined
4. Pour cream cheese mixture into cooled crusts, reserving 1/2 cup mixture
5. Mix 1/4 cup Boysenberry Preserves into reserved cream cheese mixture
6. Drizzle mixture across the top of mini cheesecakes
7. Use a knife to create a swirl design
8. Bake at 350° for 30-40 minutes, or until edges are set, but the center is slightly wobbly
9. Cool completely, then refrigerate for at least 2 hours to set cheesecake
10. To serve, top cheesecakes with Boysenberry Preserves, fresh whipped cream, and fresh mint leaves
From: Clementine County
- Knott’s Berry Farm Biscuit Mix (Can substitute with any desired biscuit mix)
- 8 oz Cool Whip, thawed
- 15 oz. can Boysenberries in Light Syrup (Can substitute with any desired can of berries)
- 2 tbsp. Boysenberry Punch Concentrate (Can substitute with any desired punch concentrate)
1. Start by preparing the Knott’s Berry Farm Biscuit Mix per package instructions. It’s so simple — combine biscuit mix and water in a bowl and mix with a fork. Bake on a greased cookie sheet and let cool. I made my biscuits slightly smaller than the containers I wanted to use for serving. They do expand slightly during baking.
2. While biscuits are baking, make boysenberry whipped cream. Mix Cool Whip with 1-2 tablespoons of boysenberry punch concentrate. This is the most delicious thing I have ever eaten. I ended up making more so that I could dip fruit in it.
3. Drain boysenberries.
4. Once biscuits are cool, layer biscuits, whipped cream, and boysenberries.
Lemon Ricotta Poppy Seed Pancakes with Boysenberry Sauce
From: Simple Sojourns
For the Boysenberry Sauce
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons arrowroot powder (or corn starch)
- 1 can (15 ounces) Knott’s Boysenberries drained – SAVE 2 tablespoons juice for later. (Can substitute for any desired can of berries)
- 1 cup fresh blueberries
- 1/4 cup organic sugar
- 2 tablespoons boysenberry juice (Can substitute with any desired fruit juice)
- 1/4 teaspoon sea salt
For the Pancakes
- 1 1/4 cups organic flour
- 3 tablespoons organic sugar
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup ricotta cheese
- 3 egg substitutes (aquafaba, flax, etc.)
- 1/2 cup fresh lemon juice
- 1 tablespoon melted coconut oil
- 1/2 tablespoon poppy seeds
1. First… the Boysenberry Sauce.
2. In a small bowl, stir together lemon juice with arrowroot powder. Mix until smooth and set aside for a bit.
3. In a medium saucepan, combine Knott’s Boysenberries drained, fresh blueberries, sugar, boysenberry juice, and salt.
4. Bring berry mixture to a boil over high heat. Let boil 1 minute then reduce and simmer while adding lemon juice/arrowroot mixture.
5. Simmer Boysenberry sauce until thickened which should take about 5 minutes.
6. Pancakes… while the berry sauce is cooking…
7. Whisk together flour, sugar, baking powder and salt in a large mixing bowl.
8. In a separate bowl whisk together ricotta cheese, egg substitutes, lemon juice, and melted coconut oil.
9. Fold the wet ingredients in with the dry and mix it up a bit.
10. Now stir in the poppy seeds.
11. Heat your griddle over medium-high heat and smear a little coconut oil on it to prevent your pancakes from sticking.
12. Drop the batter by 1/3 cup portions onto the griddle and cook on the first side until bubbles form.
13. Flip those pancakes and cook another 2-3 minutes.
14. Remember to grease your griddle before cooking another batch of pancakes.
15. Serve with warm Boysenberry Sauce.