FREE Recipe Collection!


CRISPY HICKORY SPARERIBS

INGREDIENTS

3 lbs. Lean pork spareribs
6 fl.  Hickory syrup
1 tbs. Chili sauces
1 tbs. Worcestershire sauces
1 tbs. Red wine vinegar
1 small onion finely chopped
1/4 tsp. Dry mustard
salt and freshly ground pepper

METHOD

Roast ribs on a rack in pre-heated oven 400 for 30 minutes. Combine the remaining ingredients in a pan and bring to boil for 5 minutes, Remove ribs from rack and 
reduce heat to 350. Place ribs in a baking tin and cover with the sauce. Bake uncovered for a further 45 minutes, basting frequently. Serve with a green salad.


HICKORY SPICED PEARS

INGREDIENTS

6 Ripe pears, peeled with stalks in place
6 Cloves, 8 Cracked cardamom seeds
2 Cinnamon sticks, 2 tbs. Sugar
6 tbs.  Hickory Syrup
1 Cup Medium/sweet white wine

METHOD

Preheat oven to 400. Stick a clove in each pear and lay on their sides with cinnamon sticks in an ovenproof dish. Scatter cardamom seeds on top of pears. Gently heat 
white wine,  Hickory Syrup and sugar until dissolved and pour over pears, ensuring they are half covered. Cover pears with foil and poach for approximately 
one hour or until tender, basting occasionally. Remove cloves, cardamom seeds and cinnamon before serving.


HICKORY AND GINGER ICE CREAM

INGREDIENTS

8 fl oz. Cream
3-tbs.  Hickory Syrup
2-oz Brown sugar
2 tap. Vanilla
6 fl oz. half & Half, 4 fl. Milk, 2 tbs. White Rum (optional), 8 oz Stem ginger, drained and finely chopped

METHOD

Whisk the cream and Hickory Syrup until stiff. Gently heat the Half & Half cream, vanilla brown sugar and milk in a heavy saucepan stirring continuously until 
sugar is dissolved, then stir in the Half & Half cream. Pour into a container and freeze for approximately 2 hours until mushy. Turn into a chilled bowl, beat with a whisk 
and add the finely chopped ginger and rum (optional). Return to the container and freeze until firm. Serve with Shagbark Hickory Syrup.


HICKORY SYRUP PANCAKES

INGREDIENTS

4 oz flour
Pinch of salt
1 Whole egg, 1 egg yolk
8 oz. Milk
1 TBS Melted butter
Hickory Syrup, butter

METHOD

Sift flour and salt into a bowl. Make a well in the center of the flour, add egg and egg yolk. Start to add milk slowly, stirring all the time. When half of the milk has been 
added stir in the melted butter and whisk until smooth. Finally add the rest of the milk and let stand for one hour prior to making the pancakes. Make pancakes and 
garnish with a dab of butter and a generous helping of Shagbark Hickory syrup.


HICKORY CREAMY FONDUE

INGREDIENTS

4 fl. oz.  Hickory Syrup
1 pt crème farce
2 tsp. Corn starch
Firm fruits and berries cut into small pieces

METHOD

Gently heat  Hickory Syrup in a pan for 5 minutes. In a bowl, mix the cornstarch with 2 tap. Of Cream bring the remaining cream to the boil and add the hickory 
Syrup. Blend to cornstarch into the syrup mixture. Heat gently, stirring continuously until thickened. Serve the fondue.


HICKORY CHICKEN WINGS

INGREDIENTS

2 1/2lb Chickens wings
4 fl. Hickory Syrup
5 tbs. Chili sauce
1 Small onion, chopped
2 tbs. Cider vinegar
1 tbs. Mustard
1 tsp. Worcestershire sauce

METHOD

Combine the  Hickory syrup, chili sauce, onion, cider vinegar, mustard and Worcestershire sauce in a shallow dish. Marinate the chicken wings for a minimum 
of four hours in the refrigerator, keeping covered and turning occasionally. Grill, oven bake or barbecue the chicken wings until thoroughly cooked, basting occasionally. 
This recipe is also a delicious on, chicken drumstick.



SPICY HICKORY SYRUP DRESSING

INGREDIENTS

2 tbs. Hickory syrup
1 tbs. Horseradish sauces
4 tbs. Red Wine vinegar
5 tbs. Olive oil
I Clove of garlic, finely crushed

METHOD

Mix all ingredients together thoroughly. Chill and serve with salad or crudities.


HICKORY SYRUP PIE

INGREDIENTS

Baked pastry shell
2 cups  Hickory syrup
2 tbsp. flour
1/2 cup milk
1/2 cup light cream
1 tbsp. Butter

METHOD

Mix flour and Hickory syrup in a saucepan, add milk, cream and butter. Stir over moderate heat and boil to 210ºF. Cool before pouring into baked pastry shell. 
Cover with a crust, if you like. Bake on lower level of preheated oven, 375º F until golden, about 30 to 40 minutes.


BANANA CAKE

INGREDIENTS

1/2-cup butter softened
1/2 cup Hickory syrup
1/4 cup buttermilk
2 eggs, beaten
3 ripe bananas, mashed
1/2 cup pecans, chopped
2 cups all purpose flour
1/2 tsp. Salt
1 tsp. Baking soda

METHOD

Cream butter, Hickory syrup. Add eggs, mashed bananas, pecans and buttermilk. Mix dries ingredients and adds to banana mixture. Pour into a greased bunt 
pan or a 9" X 6" baking pan. Bake at 325 for 60 minutes. This cake is nice and moist when served the next day.

When cool, frost with this icing.

1/4 cup butter, softened
1 banana, mashed
2 cups powdered sugar (icing sugar)
1/2 cup pecans, chopped
1/2 tsp. vanilla


CABBAGE - APPLE CASSEROLE

INGREDIENTS

1 chopped apple
1 medium onion, sliced
1/4 cup water
1/3 cup apple cider vinegar
1/4 cup  Hickory syrup
Add fresh ginger about the size of a quarter (or a dash of ground ginger)
4 cups shredded red cabbage (1 medium)
Salt and pepper to taste

METHOD

Sauté onion and apple in a little oil in a Dutch oven or frying pan until tender. Add all remaining ingredients. Cover and cook until tender, about 1 hour. Serve hot or cold


SAUERKRAUT SALAD

INGREDIENTS

Mix

28 oz. Sauerkraut drained
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery

Add

1/2 cup cider vinegar
1/2 cup Olive Oil (or good quality oil)
1/2 cup Hickory syrup or to taste

METHOD

Mix together and refrigerate. Keeps well for 1 week.



LEMON BUTTERED CHICKEN REQUEST

INGREDIENTS

4 boneless skinless chicken breast
3 tbsp. Flour
3 tbsp. Butter
1 tbsp. Water
3 tbsp. Hickory Syrup
Juice of 1 fresh lemon
1 1/2 tsp. chicken bouillon
Chopped parsley
Lemon slices

METHOD

Pound chicken lightly to flatten. Coat with flour and shake to remove excess.

In a large frying pan, melt butter. Add chicken breasts and sauté` until golden brown on both sides. Add water, syrup, and lemon juice and chicken bouillon in small bowl 
and stir until dissolved. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 5 minutes - or until chicken is no longer pink in center. Remover chicken, 
from pan, keeps warm.

Cook and stir pan juices over high heat until thickened and syrupy, 1-2 minutes. Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices.


SQUASH DELIGHT

INGREDIENTS

2 lbs squash " your choice" cooked and mashed
2 Tbsp. Hickory Syrup
1 medium onion, chopped fine
1 cup shredded carrot
1 cup sour cream
1 can cream of chicken soup
8 oz. package prepared stuffing mix

METHOD

Prepare squash. In small mixing bowl, combine onion, carrot, sour cream, Shagbark hickory Syrup and soup. Fold into squash. Prepare stuffing as directed and spread 
half in bottom of 12" X 7" X 2' baking. Spoon squash mixture on top. Sprinkle with remaining stuffing. Bake at 350. F for 30 minutes.


BERRY AND APPLE PIE

INGREDIENTS

Pastry for 2 crust pie, unbaked
2 cups berries
1 1/2 cups chopped peeled, tart apples
1/2 cup Hickory Syrup
1/2 cup white sugar
1/8 tsp. Salt
1 Tbsp. Lemon juice
Dash of nutmeg
4-5 Tbsp. Quick cooking tapioca
2 Tbsp. Butter or margarine

METHOD

Line 9" unbaked pie pastry with chopped apples.

Wash and stem berries.

Combine in large sauce pan, elderberries, Hickory Syrup, sugar, salt, lemon juice, nutmeg and tapioca and cornstarch, crushing berries a little with spoon. Cook over 
medium heat until thickened.

When cooled slightly, spoon mixture into prepared pie plate. Dot with butter and top with lattice. Place in freezer for 20 minutes before baking as this will help make your 
crust flaky and brown nicely. Bake at 400 degrees F. for 35 to 45 minutes and mixture starts to bubble.


VERY BERRY PIE

INGREDIENTS

9" inch graham cracker crust
6 cup's fresh berries or peaches, pears, or plums
1/2 -2/3 cup Hickory Syrup
3 Tbsp. cornstarch
1/4 cup water

METHOD

Mash about 2 cups berries to measure 1 cupped place in saucepan. Add Hickory Syrup, cornstarch and water. Bring to boil, stirring constantly; cork and stir for 2 
minutes longer. If using raspberries, strain and remove seeds. Cool to room temperature, about 20 minutes.

Filling

8 oz package light cream cheese, softened
1 cup whipping cream
1/2 cup Hickory Syrup
Melted Chocolate (optional)

METHOD

Beat cream cheese, whipped topping and confectioners sugar in mixing bowl, saving 1/2 125 ml to top. Spread in bottom of crust, top with remains 4 cups fresh fruit. 
Pour cooled fruit sauce over top. Decorate top with reserved cream. Strudel chocolate sauces over if desired. Refrigerate for 3 hours or longer. Store in refrigerator.


STRAWBERRY HICKORY TORTE FLUFF

INGREDIENTS

1/2 cup all-purpose flour
1/4 cup Hickory syrup
1/4 cup margarine
1/3 cup chopped pecans
2 tsp. Lemon juice
7 oz jar marshmallow cream
16 oz frozen strawberries, thawed and crushed
2 cups whipping cream
2 Tbsp. Hickory Syrup

METHOD

In a large mixing bowl, combine flour and Hickory syrup. Add nuts and blend in margarine with pastry blender. Press into bottom of 9-inch spring form pan. Bake at 350 
degrees F for 20 minutes. Cool. Whip cream with Hickory Syrup. Slowly add lemon juice to marshmallow creme. Mix until well blended. Stir in crushed strawberries, fold 
in whipped cream. Pour over crumb crust. Freeze. Take out 15 minutes before serving time.

 

RHUBARB PUNCH

INGREDIENTS

6 cups Rhubarb
3 cups water
1 orange
1 lemon
1/2 cup Hickory Syrup
1/4 cup white sugar
Ginger Ale

METHOD

Cook rhubarb in a deep heavy saucepan and add water (almost enough to cover rhubarb). You may need a little more or little less. When rhubarb is tender, strain into 
another bowl. Pour juice back into saucepan. To each quart (1 L) add juice of 1 orange and 1 lemon. Add Hickory Syrup and sugar to taste. Heat until warm and sugar is 
dissolved. Chill. When serving, add equal amount of ginger ale.


STRAWBERRY COOLER

INGREDIENTS

8 cups water
6 cups strawberries (hulled, cleaned and chopped)
2 Tbsp. finely chopped orange peel and lemon peel
1/2 cup Hickory Syrup
4 cups) Ginger Ale

METHOD

Combine water, strawberries, orange and lemon peel and Hickory in a pot. Bring to boil. Reduce heat and simmer for 1 hour. Strain through cheese clothes and 
refrigerate until chilled. When ready to use, pour about 3 cups of Ginger Ale and slowly add strawberry liquid. Pour into glasses over ice and garnish with a slice of fresh 
fruit, (strawberry, blueberry, banana, cherry etc.) on a toothpick.


RHUBARB PIE

INGREDIENTS

10 inch pie shell unbaked
4 cups rhubarb cut
1/2 cup Hickory Syrup
1/2 cup sugar
1 cup sour cream
1/2 cup flour
1/2 cup brown sugar
1/4 cup soft butter

METHOD

Arrange rhubarb in pie shell. In small mixing bowl, mix hickory syrup, sugar and flour. Stir in sour cream and pour evenly over rhubarb.... Add a few strawberries on top, 
when they are available. In separate bowl, combine flour, brown sugar and butter until crumbly and sprinkle over top of rhubarb.

Bake at 425 degrees F for 15 minutes.

Reduce heat to 350 degrees F and bake for approximately 30 - 35 minutes longer.


GLAZED CARROTS

INGREDIENTS

1 LB cooked carrots
1/4 cup Hickory syrup
1 Tbsp. Orange juice, frozen concentrate

METHOD

Mix hickory syrup and orange juice in small mixing bowl; pour over cooked and drained carrots. (If you don't have frozen juice, use 1 tablespoon orange Jell-O dissolved 
in warm syrup). Allow to simmer for 5 to 10 minutes. Sprinkle with ginger, if desired.


CREAMY HICKORY SYRUP DRESSING

INGREDIENTS

1 cup your favorite mayonnaise
1/2 cup hickory syrup
1/4 cup apple cider vinegar

Mix all ingredients together thoroughly. Chill and serve with salad.


APPLE CAKE/PIE

INGREDIENTS

5 large cooking apples, peeled and sliced
1/2 cup Hickory syrup
2 Tbsp. butter or margarine
1 egg
1/4 cups butter
1/2 cup white sugar
1/2 tsp. vanilla
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup whipping cream
1/4 cup hickory syrup

METHOD

Heat oven to 350°F. Butter 10-inch pie plate and spread apples evenly in plate; sprinkle with hickory syrup and dot with butter. In small bowl, beat egg, sugar, butter and 
vanilla together until fluffy. Add baking powder, salt and flour until blended. Spread over apples and bake for 45 minutes or until apples are tender. Cool. Whip cream, 
drizzle hickory syrup over top and fold in gently. Serve cake/pie warm and top with the whipped cream.


OATMEAL COOKIES

INGREDIENTS

1 1/2 cups sugar
1/2 cup shortening
2 eggs
1/3 cup hickory syrup
1 3/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 cups quick cooking or regular oats
1 cup raisins
1/2 cup chopped nuts

METHOD

Heat oven to 375°F. Mix sugar, shortening, eggs and hickory syrup. Stir in remaining ingredients mix well. Drop dough by rounded teaspoonful, about 2 inches apart onto 
ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet and cool.


HICKORY BAKED BEANS

INGREDIENTS

1 small package navy beans
1/2 cup chopped onion
1/2 cup hickory syrup
1/2 cup chili sauce
4 slices cooked bacon, broken into pieces
Salt and pepper

METHOD

Cook beans until soft. Add remaining ingredients in order mix and pour into bean pot or large casserole. Bake in slow cooker over 325° for 4 to 5 hours. Double the 
recipe for a larger amount.


HICKORY CHICKEN

INGREDIENTS

2 LB chicken pieces
1/3 cup all-purpose flour
1/4 cup vegetable oil
1/2 cup hickory syrup
2 Tbsp. cider vinegar
2 Tbsp. sherry
2 Tbsp. soy sauce
2 tsp. ground ginger
2 cloves garlic, minced
1/2 tsp. pepper
1/4 tsp. paprika

METHOD

Coat chicken pieces well with flour. In large nonstick fry pan, add vegetable oil. Cook for 5 minutes, browning well, turn often. Arrange in 9" x 12" baking dish. In small 
bowl, mix together hickory syrup, vinegar, sherry, soy sauce, ginger, garlic, pepper and paprika. Pour over chicken evenly. Bake at 350°F for 45 minutes to 1 hour, 
turning once during baking. Cover with foil, if browning too quickly. Garnish with freshly chopped parsley.



BAKED CARAMEL CORN

INGREDIENTS

1/2 cup hickory syrup
1 cup butter
2 cups packed brown sugar
1 tsp. salt
1/2 tsp. baking soda
1 tsp. Vanilla
1 cup popping corn (to make 6 qt popped corn)

METHOD

Heat oven to 250°F. Put pooped corn into lightly buttered bowl. Melt butter; add hickory syrup, brown sugar and salt. Boil without stirring for 5 minutes. Remove from 
heat. Stir in baking soda and vanilla. Pour gradually over popped corn and mix well. Turn into large roasting pan; bake for 1 hour, stirring every 15 minutes. Remove and 
cool.


CORN BREAD

INGREDIENTS

1 1/3 cups sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2/3 cup cornmeal
2/3 cup milk
1/3 cup hickory syrup
2 eggs, lightly beaten
1/4 cup butter, melted
1/4 cup hickory syrup
1/2 cup walnuts, coarsely chopped

METHOD

Heat oven to 375°F. Grease 9-inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3-cup hickory 
syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4-cup hickory syrup over batter. Sprinkle with 
walnuts. Bake for 25 minutes or until a toothpick comes out clean.


MOUSSE

INGREDIENTS

1 envelope unflavored gelatin
1/4 cup cold water
1 cup hickory syrup
3 eggs separated
1 cup whipping cream

METHOD

Sprinkle gelatin over cold water and set aside to soften. Beat hickory syrup and egg yolks together in the top of a double boiler. Cook over boiling water for 10 minutes, 
stirring constantly. Stir in softened gelatin and cook until dissolved. Remove from heat and cool over ice-cold water, stirring occasionally, until cool but not set. Beat 
whipping cream until stiff peak form. Fold this into mixture. Spoon into serving bowl. Refrigerate covered, until set, (about 3 hours). Just before serving garnish with 
semi-sweet chocolate.


HICKORY GINGER CAKE

INGREDIENTS

1/2 cup white sugar
2 Tbs. shortening
1 egg (beaten well)
1 tbs. soda
1/2 tsp. salt
1/4 cup molasses
1/4 cup hickory syrup
1/2 cup sour milk
1 tsp. ginger
1 1/2 cups flour

METHOD

Mix ingredients in order as given, beat well, bake in moderate oven. 350°- 35-40 minutes. This makes a delicious dessert to serve with whipped cream or served with 
vanilla ice cream with hickory syrup poured over it as a sauce.

 

HICKORY SYRUP BARBECUE SAUCE

INGREDIENTS

3/4 cup hickory syrup
1 cup ketchup
2 tsp. grated lemon rind, optional
1 cup onion, finely chopped
1/4 cup brown sugar, firmly packed
1/4 cup lemon juice
2 Tbsp. Worcestershire sauce
1/4 cup water
1/2 tsp. salt
2 Tbs. garlic, finely chopped or crushed
1/2 tsp. coriander, optional

METHOD

Combine all ingredients in medium saucepan. Bring to a boil and simmer for 15 to 20 minutes, uncovered, in refrigerator for up to 1 month. Yield: about 4 cups Use on 
your favorite meat.


CRANBERRY ORANGE RELISH

INGREDIENTS

2 cup cranberry, fresh or frozen
1 tart apple, cored (may be peeled, if desired)
1 orange, seeds removed (keep and use peel)
1/2 to 2/3 cup hickory syrup
1/4 cup raisins
1/4 cup orange marmalade
1 Tbsp. lemon juice
Pinch cinnamon

METHOD

In food processor or grinder, chop cranberries, apple and orange until medium fine. In a 1-qt. bowl, combine cranberry mixture, hickory syrup, raisins, marmalade, lemon 
juice and cinnamon. Cover and refrigerate for 6 to 8 hours or up to 1 week. Makes about 2 cups. A delicious relish served with turkey, chicken or salad plate.


KILLER PANCAKES

INGREDIENTS

1 1/2 cups all -purpose flour
3 1/2 tsp. baking powder
3/4 tsp. salt
2 Tbsp. Natural bran
1 egg beaten
1 3/4 cups milk
3 Tbsp. Butter or oil melted
1 Tbsp. Hickory syrup

METHOD

In large mixing bowl, sift flour, baking powder, salt and bran. Combine egg, milk, oil and hickory syrup. Make a well in dry ingredients; add liquid. Stir until smooth. Let 
rest for 3 -4 minutes. Pour batter onto hot griddle and cook on 1 side until puffy, full of bubbles and lightly brown. Turn only once and cook the other side.

Fold in a few fresh or thawed blueberries for a special treat. When a little hickory syrup is added to batter mixture, a more even browning will occur.

Serve with hickory syrup.


OATMEAL PANCAKES

INGREDIENTS

1 1/2 cups oatmeal
2 1/ 2 cups milk
1 cup flour
1 Tbsp. Hickory syrup
1/2 tsp. Salt
1 tsp. cinnamon
1 Tbsp. Baking powder
1 egg beaten
1/4 cup oil

METHOD

In large mixing bowl, pour milk and hickory syrup over oatmeal and let sit for 10 minutes. Sift flour, add salt, cinnamon and baking powder; mix well. Add to oatmeal 
mixture. Add egg and oil, mix well. Let rest for 3-4 minutes. Pour batter onto hot griddle. Flip pancakes over once when they are puffy, full of bubbles and lightly brown 
on one side.

Serve with hickory syrup

Makes 10 to 12 pancakes.


COUNTRY WAFFLES

INGREDIENTS

2 eggs separated
Egg whites beaten stiff
2 cups buttermilk
2 cups all-purpose flour
2 tsp. Baking powder
1 tsp. baking soda
1 1/2 tsp. salt
1/4 cup plus 2 Tbsp. shortening
2 Tbsp. Hickory syrup

METHOD

Heat waffle iron. Beat egg yolks and remaining ingredients with rotary beater until smooth. Beat egg whites until stiff and fold in. Let rest for 3-4 minutes. Pour batter 
from cup or pitcher onto center of hot, (if necessary) oiled waffle iron. Bake for about 5 minutes or until steaming stops. Remove waffle carefully. Sprinkle a few 
blueberries over the batter of each waffle as soon as it has been poured on iron (if desired) or when serving.

Serve with hickory syrup.



HICKORY FRENCH TOAST

INGREDIENTS

1/2 cup hickory syrup
3 eggs
1/3 cup milk
1/2 tsp. vanilla
1/4 tsp. salt
6 slices 1/2 inch Day Old French bread
2 Tbsp. Butter

METHOD

Beat together hickory syrup, eggs, and milk, vanilla and salt. Place slices in single layer in 9 X 13 " dish.
Pour batter evenly over bread. Cover and refrigerate for 3 hours or overnight. Melt butter on griddle. Add slices and brown on both sides.
Serve with hickory syrup.


THE HICKORY CAKE DESERT

INGREDIENTS

1 lemon cake mix (white cake is fine as well)
19-oz. can unsweetened crushed pineapple
1/4 cup Hickory Syrup

Mix these ingredients together and set aside.

8 oz Philadelphia Cream Cheese
1 1/2 cups milk
1 Tbsp. Hickory Syrup
1 package lemon or vanilla instant pudding
Cool Whip

METHOD

Mix cake mix and bake as directed on box (use a 9 X 13 inch pan or larger). Immediately when the cake is baked and removed from the oven spread the pineapple and 
1/4 cup of Hickory Syrup over the cake. Let cool for at least on hour.

Beat Philadelphia cream cheese in medium size bowl and blend in milk, hickory syrup, and pudding until smooth. Spread over cake and refrigerate until ready to serve. 
Top with Cool Whip and drizzle Hickory Syrup over each serving. This cake can be made the day before.


CARROT HICKORY PUDDING

INGREDIENTS

1 cup grated raw carrot
1 cup grated raw potato
1 cup Enriched Flour
1/2 cup Hickory syrup
1/2 cup white sugar
3/4 cup seeded raisins
1/2 cup currants
1/2 cup butter or a good shortening
1/2 tsp. Cloves
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. Baking soda

METHOD

Grate carrot and potato. Measure and set aside. Cream butter, add sugar and blend well. Add carrot and 1/2 cup potatoes, and mix well. Sprinkle fruits with flour and add 
to first mixture. Add flour and spices, which have been sifted together. Dissolve soda in remaining potato and add it last. Mix lightly together. Pour into buttered bowl. 
Tie down and steam for 3 hours and 10 minutes. Check with a toothpick until it comes out clean.


HICKORY PUDDING SAUCE

INGREDIENTS

2 Tbsp. Butter
2 Tbsp. Flour
1 1/4 cups milk (warmed)
A few grains of salt
4 Tbsp. Hickory Syrup
1/2 tsp. vanilla

METHOD

Using double boiler, melt butter, stir in flour and mix well. Add warm milk gradually; stir over direct heat until mixture thickens. Add syrup and salt. Cover tightly and 
cook for 10 minutes over medium-low heat. Remove from heat and add vanilla flavoring.


 HICKORY SAUCE

Equal parts  HICKORY SYRUP and Bourbon as a marinade. For small pork tenderloins or venison, lightly grilled and remaining marinade thinned with 
Barbecue sauce for basting. Same technique for Quail and Cornish game hens



HICKORY SYRUP - APPLE CATSUP

INGREDIENTS

3 Large Green Apples peeled quartered and cored
1/4 Cup Hickory syrup
1/4 tsp. ground white pepper
1/4 tsp. ground cloves
1/4 tsp. dried mustard
1 small onion finely chopped
1/2 Cup white vinegar
1/2 tsp. ground cinnamon
1 tsp. Salt
2 Tbsp. Horseradish.

METHOD

Put apples in a stainless steel pan, cover with water, cook uncovered until soft and water evaporates, about 30 min. Rub apples through sieve and return to pan Add 
remaining ingredients, heat to a boil then reduce heat to low, simmer one (1) hour. Equals 1 pint. May be kept in refrigerator in plastic.


ROASTED PISTACHIO AND
HICKORY SYRUP PESTO

INGREDIENTS

1 Cup Roasted PISTACHIOS
6 Cloves Garlic
3/4 Cup shredded Parmesan cheese
1 Packed Cup fresh Basil leaves
1 tsp. ground black pepper
1 tsp. salt
1 1/2 Tbsp. Balsamic vinegar
3 Tbsp. of HICKORY SYRUP
1/4 CUP Extra Virgin Olive Oil

METHOD

Put all ingredients in food processor until smooth.


CRUST FOR RACK OF LAMB

Toasted Hazelnuts and Herb crusting scented with  HICKORY SYRUP

INGREDIENTS

3/4-Cup homemade bread crumbs
3/4 Cup Chopped Parsley
1/3 Cup Toasted Hazelnuts
1 Tbsp. Fresh Thyme
2 Tbsp.  HICKORY SYRUP
1 1/2 Tbsp. Extra Virgin Olive Oil

METHOD

Put in food processor until appearance of coarse corn meal.



SUSAN GOSS' KILLER TUILE

Hickory syrup - mascarpone desert.

I stirred the mascarpone (from BelGioso in Wisconsin) till it was creamy, and added the hickory syrup till it tasted good! I served it in a hickory nut tuile cookie (I buy 
hickory nuts from Wisconsin), garnished with fresh summer berries, candied hickory nuts and a drizzle of your yummy syrup.

I'm using your syrup again with a dessert next month, a warm, ripe pear tart with a hickory nut crust, Amish gorgonzola, an oatmeal crumble topping and wildflower 
honey frozen yogurt! .


GRJ'S CHINESE RIBS

INGREDIENTS

1/3 CUP PLUS 1 TBS  HICKORY SYRUP
1/4 CUP HOISIN SAUCE
6 GARLIC CLOVES MINCED
3 TBS DRY SHERRY
3/4 TSP MRS. DASH (salt sub)
5 Lbs. BABY BACK SPARERIBS.

METHOD

MIX ALL INGREDIENTS IN A SMALL BOWL, PLACE RIBS IN MARINADE, and TURN TO COAT. MARINATE FOR TWO TO THREE HOURS OR OVER NITE. HEAT 
OVEN TO 400 DEGREES, BAKE RIBS (UNCOVERED) FOR 30 MINUTES, BASTING OCCASIONALLY, REDUCE HEAT TO 350, COOKING UNTIL TENDER.


Dave's TURKEY GLAZE

INGREDIENTS

1 Cup Orange Juice
1 Cup Triple Sec
1 Quart Hickory  Syrup

METHOD

Baste Turkey with Glaze every 15 minutes the last hour to get a nice golden brown.



SKY'S TERIYAKI CHICKEN

INGREDIENTS

1/2 Cup Redwine vinegar
3 tbsp. Mustard
4 tbsp. Soy sauce (preferred Kikkoman's)
1/4 cup  HICKORY SYRUP
4 Cloves of garlic crushed

METHOD

Marinate any skinless chicken pieces in above ingredients for 4 hours or overnight, Bake at 350 for one hour turning and basting until juice is almost gone. Individual 
plates, for presentation, surround chicken pieces in a circle with mashed potatoes. (Use a pastry gun or plastic bag with the corner cut off) Drizzle potatoes with last of 
the marinade sauce.


PORK CHOP LUAU

INGREDIENTS

1/2 Cup Pineapple Juice (Reserve Pineapple slices)
1/4 Cup Soy Sauce (Kikkoman's)
1/4 Cup  HICKORY SYRUP
1/4 Cup Catsup
1/2 Tsp. Fresh ground ginger
1/2 Tsp. Mace
Salt to taste

METHOD

Brown Chops in 2 Tbsp. of Oil. Arrange in shallow baking dish, Top with Pineapple slices, Pour on combined sauce listed above, bake at 350 for 45 Minutes.


PEKING CHICKEN LEGS

INGREDIENTS

In a saucepan mix

1/2 Cup Kikkoman's Teriyaki Marinade
1 Tsp. fresh grated Ginger
5 Dashes of Worcestershire sauce
1/2 Cup  HICKORY SYRUP
6 Dashes Hot sauce
Pinch of salt
Dash of White Pepper
1/2 Cup Water

Mix well, pour over legs and Marinate for 4 to 6 hours or over night.

METHOD

Mince 4 Cloves of Garlic--Brown in a large skillet in 1 Tbsp. of Oil, Add legs and brown over Medium heat, add sauce, and bring to a boil, stiring continuously until all 
moisture is gone. REMOVE FROM HEAT. Add one Cup of Water, return to a boil and stir until no water remains, SERVE


SHAGBARK OLD # 7

For Glazing Steaks

METHOD

1/2  HICKORY SYRUP, 1/2 JACK DANIELS REDUCES TO 1/2 SLURRY...BASTES ON WHILE GRILLING.


WEST TOWN TAVERNS APPETIZER

Chef/Owner Susan Goss has created a NEW appetizer that she served at the Taste of the Nation dinner in Tampa FL. She Marinated hand harvested sea scallops in 
equal parts hickory syrup and olive oil with crushed peppercorns and juniper berries. A little salt. Cold Smoke the scallops and serve warm with cheesy corn grits, a 
charred tomato cinaigrette and a drizzle of  HICKORY SYRUP



LEMON-THYME PORK CHOP

INGREDIENTS

1/4 Cup Kikkoman Soy Sauce
1/4 Cup Dry white wine
1 TBS Vegetable Oil
1 tsp. greated lemon peel
1/4 tsp. thyme, crumbled
4 TBS minced green onions
4 3/4" Pork Chops

METHOD

Combine soy sauce, wine, oil, lemon peel, and thyme and green onions.
Pour over chops, marinate...over night turning once.
Grill/smoke over soaked shagbark hickory chips.
HICKORY SYRUP. Place in a greased baking dish and sprinkle with cheese. Bake in a Preheated 400 Degree oven for 10 minutes. Very Delicious!



 
HICKORY SYRUP
CARAMELIZED ROASTED SKILLET PORK

INGREDIENTS

For the Marinade:


2 cups  HICKORY SYRUP
1/4 cup apple cider vinegar
1/2 cup water
2 tablespoons vegetable oil
1/4 cup minced onions
2 tablespoons chopped garlic
1 teaspoon salt
1/2 teaspoon crushed red pepper
For the Pork:
8 double-cut pork loin chops, 2 1/2 to 3 inches thick, 14 to 16 ounces each
Creole seasoning
4 tablespoons vegetable oil
1 recipe Smoked Gouda Mac and Cheese
Parsley

METHOD

Whisk all of the ingredients together, in a mixing bowl, blending well. Season the both sides of the pork chops with Creole seasoning. Place the chops in a large Zip-lock 
bag. Pour the marinade over the chops. Seal and shake the bag to coat the chops evenly with the marinade. Refrigerate for 24 hours, turning the bag several times. 
Drain the pork in a colander, reserving the marinade. Pour the marinade into a saucepan and simmer over medium-low heat until it is thick and dark, about 30 minutes. 
Set aside. Preheat the oven to 400 degrees F. Heat 2 large skillets over medium heat; add 2 tablespoons of the oil to each skillet. Add the pork chops and sear for 3 
minutes on each side. Remove from the pan and place on a wire rack set in a baking pan lined with parchment paper. Bake for 15 minutes for medium. Baste the pork 
chops every 5 minutes with the marinade. Remove from the oven and rest for 5 minutes before serving. Spoon the Macaroni in the center of each plate. Lay a chop on 
the top and garnish.

A Free Recipe Collection for You
Hickory Syrup  Recipes

 

Hickory Syrup  Recipes

Hickory syrup  Jelly

1/2 gal. Shagbark Hickory Syrup
3 cups cold water
2 teaspoons Genugel (pectin does not work with Hickory  syrup). Genugel is available from syrup equipment suppliers.

Whisk the Genugel into the cold water first, then add to syrup. Make sure the pot is at least 3 times the size of the liquid, as it foams up during boil. Boil all ingredients to 217.5F. (Some people go to 219F, but that makes unnecessarily hard jelly and wastes more content). Here is the tricky part - The objective is to make clear jelly in the jar. Any infusion of air through stirring or filling of the jars will put air bubbles into the jelly. It will still taste fine, but won't look as good. It helps greatly to keep a low flame under the jelly while bottling, as this stuff gels really fast and heat keeps it liquid longer. First, skim off the surface foam as minimally as possible. A lot of waste can occur at this point. Second, have a cup or ladle large enough to fill each clean jar with ONE pour. If you have to go back and add more to fill the jar, you will have air bubbles and layering. Cap the filled jars and process them in a hot water bath for 10 minutes at 180 F. Depending on how good you are at skimming, a half gallon of syrup will net you five to seven 8 ounce jars of Hickory jelly. Yield is low and many people don't think it's worth the cost of the syrup or the trouble.

Hickory  Mustard Salmon

Salmon fillets for four
2/3 cup melted butter
1/2 tbsp. dried dill
1/2 cup hickory syrup
1/4 cup Dijon style mustard

Blend ingredients over low heat until melted together. Grill or broil salmon, basting and turning until flaky and done.

Orange Hickory  Glazed Wing

1 1/2 cups buttermilk
1/3 cup hickory  syrup
2 oranges, seeded, peeled, and sectioned
1 tsp. cinnamon
20 chicken wings

Process first four ingredients to make a coarse puree. Put wings and puree in a gallon sized baggie and refrigerate for at least 2 hours, turning occasionally. Grill and baste with marinade until done, avoid scorching.

Hickory  Broiled Scallops or Chicken Breast

4-6 sea scallops per person, or 1" pieces of chicken breast
1/3 strips of bacon, 1 per scallop or chicken piece
1/4 cup hickory syrup
1/4 tsp. horseradish

Mix syrup and horseradish. Wrap each scallop or chicken piece with 1/3 strip bacon and secure with a toothpick. Place on broiler pan, brush with syrup, and broil 3 minutes. Turn, brush, and broil 2-3 minutes more, until bacon is crisp. Serve hot.

Braised Corned Beef with Hickory syrup

4 lbs. Premium corned-beef, desalted
1 cup hickory  syrup
optional 1/4 cup bourbon)

Place desalted brisket on rack in roasting pan and bake at 325F uncovered for half an hour. Reduce heat to 275F, cover, and bake 2 hours. Uncover, discard all but 1/2 cup liquid, add hickory syrup (and bourbon), and continue baking and basting frequently for 1 hour more. Save liquid as table sauce.

Hickory  Grilled Grapefruit

2 grapefruit cut in half
1/2 cup hickory syrup
4 tbsp. melted butter
dash cinnamon
handful golden raisins

Combine syrup, butter, and cinnamon, and spread over the cut half of each grapefruit (You may want to cut each section free before broiling). Sprinkle raisins on top. Place on broiler pan about 4" below flame and broil 2-4 minutes. Serve hot.

Hickory-Glazed Butternut Squash

1 medium butternut squash, peeled, seeded, quartered, cut into half-inch slices
4 tbsp. hickory  syrup
1/4 tsp. ground mace
4 tbsp. dark rum
2/3 cup water

Place all ingredients in a large saucepan. Bring to a boil, then simmer for 15 minutes, or until the squash is tender. Reserving the cooking liquid, transfer the squash with a slotted spoon to a heated serving dish. Boil the cooking liquid until it is thickened, then pour it over the squash. Serves 4.

Baked Beans with Hickory  & Rum

4 cups dry navy beans
1 lb. salt pork or ham
2 cups hickory syrup (divided)
3 qts. water
1 large onion
1 tbsp. salt
1/2 cup butter
1 tsp. baking soda
1 tsp. dry mustard
4 apples, cored & unpeeled
1/2 cup dark rum

Rinse beans, cover with cold water, soak overnight. Pour beans and water into large pot. Add baking soda and more water to cover beans. Bring to a boil uncovered and boil until some of the skins fall off when you blow on them. Line a bean pot with thin slices of the pork or ham, pour in beans and water. Roll onion in dry mustard completely and bury it in middle of the beans. Pour hickory syrup and salt over top. Bake at 325F for 4 to 5 hours. At the start of the last hour, place whole apples on top as close together as possible. Cream hickory syrup and butter together and spread over top of apples. Pour rum over top just before serving.

Hickory  Apple Pie

5 cups sliced apples
1/2 cup sugar
2 tbsp. flour
1/2 tsp. cinnamon
dash of salt and nutmeg
1/4 cup hickory syrup
1/2 cup sour cream
pastry for double crust 9" pie

Combine dry ingredients and sprinkle 2 tbsp. of it over bottom of piecrust. Add the rest to apples, along with hickory and sour cream and stir. Turn into pie and cover with lattice top. Bake at 425F for 15 minutes, then bake at 325F for 45 minutes longer or until nicely browned. Remove from oven and cool.

Hot Hickory  Apple Cider

6 cups apple cider
1/4 cup hickory  syrup
1 orange peel cut into strips
1 lemon peel cut into strips
2 cinnamon sticks
spice bag & string
6 whole cloves
6 whole allspice berries

Pour cider and syrup into large pot. Place spices and peels in center of a spice bag and tie up with a piece of string. Drop spice bundle into liquid and heat over moderate flame for about 10 minutes. Remove spice bag and discard. Ladle hickory  cider into mugs and serve warm. Optional: garnish with a stick of cinnamon for stirring, float thin slice of lemon or orange or whipped cream on top.

Hickory & Balsamic Vinegar Dressing

1 tsp. dry mustard
1 tsp. cilantro
3 tbsp. balsamic vinegar
2 tbsp. hickory syrup
1 tbsp. lime juice
1 clove garlic, minced
1 cup extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. black pepper

Mix together the first six ingredients. Whisk in oil until dressing is emulsified. Salt and pepper to taste. Refrigerate to store for several weeks.

HICKORY  NUT FUDGE

2 C. Hickory syrup
1/2 C. chopped nuts
1 T. butter
Candy thermometer
Tall sauce pan

Boil syrup and butter to 236 F. Remove from heat and place in a pan of cold water. Stir vigorously until color begins to change, then add nutmeats. Pour into well-buttered 8" or 10" square pan. Cut into squares while still warm.

HICKORY  NUT FUDGE

2 C. sugar
1 C hickory  syrup
2 T. corn syrup
1 tsp. vanilla
1/2 C. milk
1 C. cup chopped nuts
1 T. butter
Candy thermometer
Tall sauce pan

Boil syrup, sugar, milk and corn syrup, stirring constantly until 238 F. Remove from heat. Cool to 110 F. Add vanilla, nuts and butter. Beat until thick and creamy. Pour into 8" pan and cut into squares when chilled.

Hickory  Macadamia Nut Parfait

Serves 4.
1 pkg. Knox gelatine
1 cup hickory syrup
macadamia nuts or other available nuts
1 cup cold water

Soak gelatine in 1/4 cup cold water 5 minutes. Bring syrup to boil. Stir in gelatine-stir until clear. Add remaining cold water. Stir. Refrigerate. When mixture is almost set, beat until fluffy. Put in glasses, then into refrigerator. When serving, decorate with whipped cream, nuts, or cherries as desired.

Hickory Bread Pudding

Serves 4 to 6.
3/4 cup hickory syrup
1 tsp. lemon juice
3 slices bread without crusts
2 eggs
2 cups milk
1 T. butter
1/4 tsp. salt
1/2 cup nutmeats or raisins
1/4 tsp. vanilla

Pour hickory syrup in top of double boiler. Butter each slice of bread and cube. Add to syrup. Add nuts or raisins and lemon juice. Beat together eggs, milk, salt and vanilla and pour over bread mixture. Do not stir. Set over gently boiling water. Cook 1 hour. This makes its own sauce. Spoon it over each serving.

Hickory Walnut Ice Cream

Makes 3 pints.
1 qt. cream pinch of salt
1/2 cup granulated sugar
1/2 cup chopped walnuts
3/4 cup hickory  syrup

Scald cream, dissolving into it the 1/2 cup granulated sugar and 3/4 hickory syrup (or use  cup maple syrup) and the salt. Chill overnight in a glass container. Freeze in a crank ice cream freezer, adding nuts before the last 20 cranks. Pack and freeze until hard.
.

Simple Hickory Sponge Cake

Serves 10-12.
1 cup hickory  syrup
6 eggs
1 cup flour
(1 tsp. vanilla-optional)

Separate eggs. Put whites in large bowl, yolks in medium bowl. Sift flour several times, put in small bowl. Beat egg whites until stiff, but not dry. Set aside. Beat yolks until light, add syrup (and vanilla if desired). Beat again to mix well. Pour yolk syrup mixture into whites and fold gently with wire whip until blended. Gradually add flour 1 tbsp. at a time while folding mixture. When blended, pour in large tube pan. (It seems to come out best for me if this pan is lightly greased with butter and dusted with flour). Bake at 325F for about 1 hr. Cool on rack, then remove cake from pan. This cake is especially good with no frosting but berries and whipped cream.

Old time Hickory  Gingerbread

Serves 8.
2 cups flour
1 egg beaten
1 cup sour cream
1 cup hickory syrup
1 tsp. ginger
1/2 tsp. salt
1 tsp. soda

Combine and sift dry ingredients. Mix hickory syrup with beaten egg and add the sour cream. Combine the mixtures and bake in moderate oven for about 40 minutes. Serve with warm hickory hard sauce or whipped cream.

Blueberry Hickory Mousse

Serves 8-10.
6 egg yolks
1 pint heavy cream
3/4 cup hickory syrup, heated
1 pint blueberries

Beat yolks in bowl or top of a double boiler until thick. Beat in hot syrup. Put over simmering water and cook, beating constantly until slightly thickened. Cool. Beat cream until it forms stiff peaks and fold into the yolk mixture. Fold in half of the berries. Pour into 1 1/2 qt. mold. Freeze overnight. Before serving, garnish with remainder of berries.

Hickory  Bars

Makes Approx. 16 Bars.
1/2 cup sugar
2/3 cup sifted flour
1/2 cup soft shortening (I use 1/4 cup butter and 1/4 cup shortening)
1 cup nutmeats
1 cup rolled oats
1/2 tsp. baking powder
1/2 cup hickory  syrup
1 tsp. vanilla
1 egg

Heat oven to 350'. Grease a square pan, 8 x 8 inches. Mix all ingredients thoroughly. Spread in prepared pan. Bake 30-35 minutes. Cut into squares while still warm.

Hickory Syrup Nut Cake

Serves 18.
2 1/4 cups flour
2/3 cup white sugar
3 tsp. baking powder
1 tsp. salt
1 cup hickory syrup
1/2 cup soft shortening
1/2 cup milk
2 eggs
1 cup chopped nuts

Sift dry ingredients together into bowl. Add syrup, shortening and milk; beat 2 minutes. Add eggs and beat 2 minutes. Add chopped nuts and mix well. Pour into 2 greased and floured 9" pans. Bake in 350Foven for 25 to 30 minutes. Frost.

Hickory  Butter Frosting

1/2 cup butter
1/4 cup chopped walnuts or pecans
3 cups confectioners sugar
4-6 T. hickory syrup

Thoroughly cream butter and sugar, adding hickory syrup until light and spread able. Add nuts and frost cake.

Easy Hickory  Squares

3 beaten eggs
1/2 tsp. salt
2/3 cup cooking oil
3/4 cup chocolate chips
1 cup hickory syrup
1/2 cup chopped walnuts
1 tsp. vanilla 2 cups flour
1 tsp. baking powder

Mix in order given. Pour into 13 x 9 pan, bake at 350F for 30 minutes. Do not over bake.

Hickory Walnut Cream Pie

Serves 8.
2 cups milk
dash of salt
2 cups hickory syrup
1 tsp. vanilla
3 well-beaten egg yolks
1/2 cup chopped walnuts
6 T. flour
1/2 cup yogurt or whipped cream

Combine milk, syrup, egg yolks, flour in double boiler. Cook slowly over simmering water-about 1/2 hour. Add dash of salt and vanilla. Pour in baked pie shell. Sprinkle with half the nuts. Chill. Shortly before serving spread on yogurt or whipped cream and sprinkle on the rest of the nuts.

Hickory Oatmeal Drops

Makes 4 Dozen Cookies.
1/2 cup (1 stick) butter
1 3/4 cups all purpose flour
1/2 cup firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. ground cinnamon
1 egg
1/2 tsp. ground ginger
1/2 cup hickory syrup
1/4 tsp. salt
1/3 cup dairy sour cream
1 1/4 cups rolled oats (quick)

In a small bowl or mixer, cream butter and sugar until light and fluffy. Add egg, hickory  syrup and sour cream. Beat well. Mix flour, baking soda, cinnamon, ginger and salt. Add to creamed mixture. Stir in oats. Drop by spoonful on greased pan. Bake at 375F 8 to 10 minutes. Sprinkle cinnamon and sugar.

Hickory  Mocha Topping

Makes 2 Cups for Ice Cream or Angel Cake.
2 egg whites (beaten until stiff)
2 tsp. instant coffee
1/2 tsp. vanilla
1/4 cup sugar
3/4 cup hickory  syrup

Beat until thickened-serve over ice cream or angel cake.

Hickory Walnut Squares

24 Bars I 1/2 cups flour 2 eggs (beaten) 1/4 cup brown sugar 2 tbsp. flour 1/2 cup butter 1/4 tsp. salt 1 cup hickory  syrup 1/2 tsp. vanilla 2/3 cup sugar  1 cup walnuts (chopped) Combine flour. 1/4 cup sugar and butter in bowl. With fork, mix until consistency of fine corn meal. Press mix into greased 9" x 13" pan. Bake at 350F for 15 minutes. Combine 2/3 cup sugar and syrup in small saucepan. Simmer 5 minutes. Pour over beaten eggs. stirring constantly. Stir in remaining ingredients, except nuts. Pour mix over baked crust. Sprinkle with nuts and bake at 350' for 20-25 minutes. Cool in pan and cut in bars.
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Hickory  Walnut Pie

Serves 6 to 8.
2 tbsp. butter
1/4 cup flour
1 cup hickory  syrup
1/2 cup water 3/4 cup walnut halves or pieces
Pastry for one 8" or 9" pie shell

Melt butter in small saucepan. Add flour all at once. Cook, stirring constantly, until mixture is golden brown. Add syrup and water and cook, whisking constantly until thickened. Allow to cool for 10 minutes. Add nuts. Pour warm filling into prepared pit shell. Bake at 350F on center rack of oven 35 to 40 minutes or until filling is set and crust is golden brown. cool on wire rack. May be decorated with nuts,  Best if garnished with whipped cream .