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)
- 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.
- Draining and allowing to cool, add the bacon bits and all the remaining ingredients.
- 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.
- 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)
- 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.
- 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
- 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
- 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
- Crush cookies in the food processor. Alternatively, you can place the cookies in a bag and crush them with a rolling pin
- Pour melted butter over crushed cookies and combine
- Coat springform pan with cooking spray
- Press crumbs firmly onto the bottom and sides of the pan
- Bake crust at 350° F for 10-15 minutes, or until the crust has browned slightly
For the cheesecake
- Using a stand mixer, combine cream cheese, sugar and salt until smooth
- Add in vanilla beans and sour cream and mix until smooth
- Add in eggs, mixing just until combined
- Pour cream cheese mixture into cooled crusts, reserving 1/2 cup mixture
- Mix 1/4 cup Boysenberry Preserves into reserved cream cheese mixture
- Drizzle mixture across the top of mini cheesecakes
- Use a knife to create a swirl design
- Bake at 350° for 30-40 minutes, or until edges are set, but the center is slightly wobbly
- Cool completely, then refrigerate for at least 2 hours to set cheesecake
- To serve, top cheesecakes with Boysenberry Preserves, fresh whipped cream, and fresh mint leaves
- 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)
- 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.
- 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.
- Drain boysenberries.
- Once biscuits are cool, layer biscuits, whipped cream, and boysenberries.
Lemon Ricotta Poppy Seed Pancakes with Boysenberry Sauce
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
- First… the Boysenberry Sauce.
- In a small bowl, stir together lemon juice with arrowroot powder. Mix until smooth and set aside for a bit.
- In a medium saucepan, combine Knott’s Boysenberries drained, fresh blueberries, sugar, boysenberry juice, and salt.
- Bring berry mixture to a boil over high heat. Let boil 1 minute then reduce and simmer while adding lemon juice/arrowroot mixture.
- Simmer Boysenberry sauce until thickened which should take about 5 minutes.
- Pancakes… while the berry sauce is cooking…
- Whisk together flour, sugar, baking powder and salt in a large mixing bowl.
- In a separate bowl whisk together ricotta cheese, egg substitutes, lemon juice, and melted coconut oil.
- Fold the wet ingredients in with the dry and mix it up a bit.
- Now stir in the poppy seeds.
- Heat your griddle over medium-high heat and smear a little coconut oil on it to prevent your pancakes from sticking.
- Drop the batter by 1/3 cup portions onto the griddle and cook on the first side until bubbles form.
- Flip those pancakes and cook another 2-3 minutes.
- Remember to grease your griddle before cooking another batch of pancakes.
- Serve with warm Boysenberry Sauce.