Recipes

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...

Ingredients½ cup FALLING BARK FARM® HICKORY SYRUP6 Large Eggs2 cup Whole Milk1 tsp. pure vanilla extract¼ tsp. salt6 slices challah bread4 Tbsp. unsalted butter4 Tbsp. vegetable oil2 Tbsp. Granulated Sugar¼ cup heavy cream¼ cup peach puree4 slices of day-old brioche bread (sliced ½ inch thick)Fresh Mint Sprigs for garnish Directions:Whisk together eggs, sugar, and salt in a large bowl. Add milk, heavy cream, peach puree, FALLING BARK FARM® HICKORY SYRUP and pure vanilla extract, and whisk until combined. Place brioche in a large baking dish. Pour custard over and turn to coat. Let sit for 5 minutes. Heat 2 Tbsp. of unsalted butter and 2...