We've had a lot of questions about this lately so we figured it is time to share some on our favorite non-drink recipes for simple syrups. Our simple syrups are concentrated, flavorful snapshots of a season made with whole fruits, herbs, spices and vegetables so they're a great way to bring flavor into dishes. Let them be a work horse in your fridge for a variety of dishes, which we'll highlight here in this round up. For general knowledge, anywhere you see syrup, honey, or even maple syrup in a recipe, you can safely substitute Simple Goodness syrups. They will bring a new layer of flavors, and the texture may be different (our syrups are not as thick as maple syrup) but the sweetness added will be equal.

The possibilities to make a basic recipe gourmet and seasonally influenced is endless with syrups, that's why they have been made as preserves in the homestead for ages!

From healthy, filling breakfasts like Apple Pie or Rhubarb Vanilla overnight oats to a savory sweet rustic olive oil cake brushed with Lemon Herb syrup, your drinks might just have to compete with your food recipes for your syrups' attention!  

Most pastry recipes with fruit on top call for a syrup or glaze to moisten the fruit, make it shiny and beautiful, and add a touch of additional sweetness. I love our Apple Pie syrup on a rustic apple tart, or Berry Sage on a berry tarte or rustic pan pie to add a touch of depth. Trust me, you may not be used to combining herbs with desserts, but no one will pick out the subtle sage, and in fact, it it's that little extra flavor on the tongue that keeps us interested and digging in for seconds. Layering flavor is what the pro's do, and you're joining their table!

Here's an example of how to do it: In this easy, everyday Berry Slab Tart recipe, leave out the sugar in the filling. Instead, after the pie is baked, brush or spoon over 2-3 tablespoons of Berry Sage syrup (if using raspberries or strawberries) or Marionberry Mint (if using blackberries.) A silicone pastry brush works great for this.

A good vinagrette recipe should be in every home cook's back pocket. Homemade salad dressings are fresher, tastier, and can be used with healthy oils of your choice. They're VERY easy to make, so much so that I usually skip buying any pre-made dressings these days. My favorite syrup to use in my basic vinagrette recipe is Lemon Herb, but you can combine different flavors of vinegar and syrup on dishes to great success- think Apple Pie + apple cider vinegar on a salad with candied walnuts, salad greens, endive, and fresh, tart apples. Or try Berry Sage with balsalmic vinegar on a light, bright summer green salad with corn, cucumber, and fresh berries. Go for something more filling with a grain salad paired with your dressing, or use it to marinate chicken or pork.

Here's our Soda Shop vinagrette recipe:  to a bottle or a bowl, add: 1/2 cup white wine vinegar, 1 tablespoon of Lemon Herb dressing, 1-2 tablespoons of dijon mustard, 1 garlic clove, smashed, salt and pepper to taste, and then slowly whisk in 3/4 cup of extra virgin olive oil so it emulsifies. If using a bottle, shake vigorously until you no longer see bubbles, and a creamy dressing forms. Store in the fridge.

This one is pretty obvious- where you might otherwise drizzle maple syrup or top with powdered sugar, you can use our syrups. From sourdough blueberry pancakes or waffles, to French toast (add a few tablespoons to the egg batter before dipping the bread, and top the bread with syrup after!) breakfast just got more exciting! Blueberry Lavender and sweet ricotta filled crepes? Yes please! Simple syrups are thinner than a maple syrup so they will soak in more- umm yum- or you can reduce the syrup down for a thicker viscosity if you insist.

Oernight oats are a great way to meal prep a healthy breakfast but without any sweetener, it's a pretty lackluster start to your day. Luckily, you really do not need a lot, just about 30-45 calories of our syrups, to flavor your oatmeal breakfast. Either add the syrup directly to your cooked oatmeal in the morning or include it in an overnight oats recipe. Hint: I also add a dab of butter or my oatmeal, or include a tiny pinch of salt to the pot when it is cooking so that the sweetness stands out more. The little hint of salt helps to enliven other flavors, and the salty-sweet contrast means I can pour on less syrup for stronger taste.

Example Recipe: This is an easy starter recipe for overnight oats, and calls for a sweetener of your choice. Add in any syrup that sounds good! The fun comes into play when you take the syrup you have in your fridge and combine it with different toppings. Blueberry Lavender, banana, and coconut chips is my favorite. My son Hayes is partial to Apple Pie syrup, a tiny dab of butter, and oat milk.

Baker's have a lot of secrets, one of them is soaking cakes with a light layer of syrup to preserve moisture and add layers of flavor without a lot of heaviness. This guide from King Arthur Flour runs you through why they are important but suffice it to say, it's going to level up your home baking if you drizzle a thin layer of syrup over the top of your fresh baked cake, brush it around evenly with a pastry brush, and then frost your cake. I am completly in love with the combination of our Lemon Herb syrup on an olive oil cake with citrus zest and I decorate it with a few fresh sprigs of rosemary. Olive oil cakes are hard to mess up, and perfect for beginner bakers. Our Apple Pie syrup on a traditional birthday yellow cake recipe for my Mother in Law was a big hit last year as well. And one of my favorites last Easter was a carrot and parsnip cake (all you really tasted was carrot cake, but it was a good way to use up oarsnips from the garden!) with an Apple Pie soak and brown sugar creamcheese frosting. SERIOUSLY- start doing this, play around with the flavors of syrup you choose, and live your best Great British Baking Show life!