Recipes — desserts

Ingredients2 Eggs½ cup butter1 cup FALLING BARK FARM® HICKORY SYRUP1 cup applesauce3 cups Flour1 Tbsp. Baking Powder1 tsp. Salt1 tsp. Cinnamon1 tsp. Nutmeg Directions:Preheat oven to 350°FMix 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.

Ingredients1 Tbs. FALLING BARK FARM® HICKORY SYRUP1 box white or yellow cake mix9 oz can unsweetened crushed pineapple¼ cup FALLING BARK FARM® HICKORY SYRUP8 oz cream cheese1 ½ cups milk1 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....

Ingredients½ cup FALLING BARK FARM® HICKORY SYRUP1 cup butter2 cups light or dark brown sugar packed1 tsp. salt½ tsp. baking soda1 tsp. vanilla1 cup popping corn Directions:Preheat oven to 250°FPopcorn 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.

Ingredients1/3 cup FALLING BARK FARM® HICKORY SYRUP1½ cups sugar½ cup shortening2 eggs1¾ cups all purpose flour1 tsp. baking soda1 tsp. salt2 cups quick cooking or regular oats1 cup raisins½ cup chopped nuts Directions:Preheat oven to 325°FMix 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.

Ingredients2 oz FALLING BARK FARM® VANILLA HICKORY SYRUP1 teaspoon ground cinnamon1/2 tsp. salt1/2 tsp. ground ginger1/4 tsp. ground cloves2 large eggs15 oz Pumpkin Puree1 can (12 fl. oz.) Evaporated Milk1 9″ Pie Shell Directions:Preheat oven to 425°FMix 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...