HICKORY BAKED APPLES

Ingredients
1/2 cup FALLING BARK FARM HICKORY SYRUP
4 large baking apples
2 Tbsp. lemon juice
1 cup apple juice
1/3 cup dried currants
1 pinch ground cloves
1 pinch ground cinnamon

Directions:
Preheat oven to 375°F.
Core apples, remove seeds, peel away a bit of skin, and stuff with currants. Set in oven-proof baking dish. Combine lemon and apple juice with spices and FALLING BARK FARM HICKORY SYRUP, and pour over apples. Bake uncovered for about 45 minutes, basting often. Serve warm.

 

VANILLA HICKORY PUMPKIN PIE

Ingredients
2 oz FALLING BARK FARM VANILLA HICKORY SYRUP
1 teaspoon ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
15 oz Pumpkin Puree
1 can (12 fl. oz.) Evaporated Milk
1 9″ Pie Shell

Directions:
Preheat oven to 425°F
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Finally stir in
FALLING BARK FARM VANILLA HICKORY SYRUP. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350°F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

 

HICKORY OATMEAL COOKIES

Ingredients
1/3 cup FALLING BARK FARM HICKORY SYRUP
1½ cups sugar
½ cup shortening
2 eggs
1¾ cups all purpose flour
1 tsp. baking soda
1 tsp. salt
2 cups quick cooking or regular oats
1 cup raisins
½ cup chopped nuts

Directions:
Preheat oven to 325°F
Mix sugar, shortening, eggs, and
FALLING BARK FARM HICKORY SYRUP. Stir in remaining ingredients and mix well. Drop dough by rounded spoonful, 2 inches apart onto greased cookie sheet. Bake 8-10 minutes until golden brown. Remove from cookie sheet and cool.

 

HICKORY CARAMEL CORN

Ingredients
½ cup FALLING BARK FARM HICKORY SYRUP
1 cup butter
2 cups light or dark brown sugar packed
1 tsp. salt
½ tsp. baking soda
1 tsp. vanilla
1 cup popping corn

Directions:
Preheat oven to 250°F
Popcorn the old fashioned way.
Put popped corn into lightly buttered pan. Melt butter, add FALLING BARK FARM HICKORY SYRUP, brown sugar, and salt. Boil without stirring for five minutes. Remove from heat. Stir in baking soda and vanilla. Pour gradually over popped corn and mix well. Turn into large roasting pan and bake for one hour, stirring every fifteen minutes. Remove and cool.

 

HICKORY PINEAPPLE CAKE

Ingredients
1 Tbs. FALLING BARK FARM HICKORY SYRUP
1 box white or yellow cake mix
9 oz can unsweetened crushed pineapple
¼ cup FALLING BARK FARM HICKORY SYRUP
8 oz cream cheese
1 ½ cups milk
1 package instant pudding (vanilla)
Cool Whip

Directions:
Mix Crushed Pineapple and FALLING BARK FARM HICKORY SYRUP. Bake cake mix as directed on box and pour into 9″ x 13″ glass baking pan. Remove from oven immediately and spread with pineapple and FALLING BARK FARM HICKORY SYRUP mixture. Let cool. Beat cream cheese in medium mixing bowl and blend in milk, FALLING BARK FARM HICKORY SYRUP, and pudding until smooth. Spread over cake and refrigerate until ready to serve. Top with Cool Whip and drizzle FALLING BARK FARM HICKORY SYRUP over each serving.

 

HICKORY APPLESAUCE MUFFINS

Ingredients
2 Eggs
½ cup butter
1 cup FALLING BARK FARM HICKORY SYRUP
1 cup applesauce
3 cups Flour
1 Tbsp. Baking Powder
1 tsp. Salt
1 tsp. Cinnamon
1 tsp. Nutmeg

Directions:
Preheat oven to 350°F
Mix eggs and butter in large bowl until light and fluffy. Add
FALLING BARK FARM HICKORY SYRUP and applesauce and mix well. Sift in dry ingredients and stir until just moistened. Pour into greased muffin tins. Bake at 350°F for about 20-25 minutes.

 

HICKORY AND GINGER ICE CREAM

Ingredients
8 oz Cream
3 Tbsp. FALLING BARK FARM HICKORY SYRUP
2 oz Brown Sugar
6 oz half and half
2  tsp. FALLING BARK FARM PURE VANILLA EXTRACT
4 oz Milk
2 Tbsp. White Rum (optional)
8 oz Stem ginger (drained and finely chopped)

Directions:
Whisk cream and FALLING BARK FARM HICKORY SYRUP until stiff. Gently heat half and half, FALLING BARK FARM PURE VANILLA EXTRACT, brown sugar, and milk in a heavy saucepan stirring continuously until sugar is dissolved. Then stir in the cream and FALLING BARK FARM HICKORY SYRUP mixture. Pour into a container and freeze for approximately 2 hours until mushy. Turn into a chilled bowl, beat with a whisk and add the ginger and rum (optional). Return to the container and freeze until firm. Serve with Hickory and Red Wine Dessert Glaze.

 

HICKORY PECAN CAKE

Ingredients
6 oz self-rising flour
2 Tbsp. FALLING BARK FARM HICKORY SYRUP
6 oz sugar
6 oz margarine
3 eggs
2 oz pecans (coarsely chopped)

Directions:
Preheat oven to 375°F
Mix all ingredients together in a bowl until thoroughly blended. Put into a lightly greased 9” round cake pan. Bake for 25-30 minutes. Finish with the HICKORY BUTTER FROSTING.

 

HICKORY STRAWBERRY TORTE FLUFF

Ingredients
½ cup all-purpose flour
¼ cup FALLING BARK FARM HICKORY SYRUP
6 oz sugar
¼ cup margarine
3 eggs
⅓ cup pecans (coarsely chopped)
2 tsp. Lemon Juice
7 oz Marshmallow Creme
16 oz frozen strawberries (thawed and crushed)
2 cups Whipping cream

Directions:
Preheat oven to 350°F
In a large mixing bowl combine flour, FALLING BARK FARM HICKORY SYRUP. Add nuts and blend in margarine with pastry blender. Press into bottom of 9” springform pan. Bake at 350°F for 20 minutes then cool. Whip heavy cream to soft peaks and add 2 Tbsp. of FALLING BARK FARM HICKORY SYRUP. Slowly add lemon juice to marshmallow creme and mix until blended. Stir in strawberries and fold into whipped cream. Pour over crumb crust and freeze. Take out 15 minutes before serving. Top with HICKORY MOCHA TOPPING.

 

HICKORY SQUARES

Ingredients
3 Eggs (beaten)
½ tsp. Salt
⅔ cup cooking oil
¾ cup chocolate chips
1 cup FALLING BARK FARM HICKORY SYRUP
½ cup chopped walnuts
1 tsp. FALLING BARK FARM PURE VANILLA EXTRACT
2 cups flour
1 tsp. Baking powder

Directions:
Preheat oven to 350°F
Mix ingredients in order as given. Pour mixture into a 13” x 9” pan. Bake for 30 minutes.