Recipes — desserts

Salted Cinnamon Honey Pie recipe created for us by Chef Sarah Betcher.

It's too good not to try!!

One of the many wonderful way to use our original hickory syrup in a dessert. 

Ingredients½ cup all-purpose flour¼ cup FALLING BARK FARM® HICKORY SYRUP6 oz sugar¼ cup margarine3 eggs⅓ cup pecans (coarsely chopped)2 tsp. Lemon Juice7 oz Marshmallow Creme16 oz frozen strawberries (thawed and crushed)2 cups Whipping cream Directions:Preheat oven to 350°FIn 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...

Ingredients6 oz self-rising flour2 Tbsp. FALLING BARK FARM® HICKORY SYRUP6 oz sugar6 oz margarine3 eggs2 oz pecans (coarsely chopped) Directions:Preheat oven to 375°FMix 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.

Ingredients8 oz Cream3 Tbsp. FALLING BARK FARM® HICKORY SYRUP2 oz Brown Sugar6 oz half and half2  tsp. pure vanilla extract4 oz Milk2 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, 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...