Breakfast
Slow Cooker Oatmeal
8 cup(s) water
2 cup(s) uncooked steel cut oats
2/3 cup(s) dried cranberries, chopped
1/2 cup Sutton Mill Creek Hickory Syrup
1 tsp ground cinnamon
1/2 tsp table salt
3 tbsp slivered almonds, toasted
Combine all ingredients, except almonds, in a 5 to 6-quart slow cooker. Cook on low power for 4 to 6 hours, depending on desired creaminess. Stir well to combine and then sprinkle with almonds. Yields about 3/4 cup oatmeal and 1 teaspoon almonds per serving.
Note: Be sure to use steel-cut oats for this recipe as regular oatmeal will not hold up to this length of cooking. If you like your oatmeal very creamy, you can cook it up to 8 hours.
Sutton Mill Creek Hickory Granola
5 cups rolled oats
1 cup flour
1/2 cup pecans
1/2 cup walnuts
1 tsp cinnamon
3/4 cup honey
3/4 cup Sutton Mill Creek Hickory Syrup (any flavor)
1/2 cup raisins
1 tsp oil (vegetable oils such as olive, coconut, grape, etc)
Preheat oven to 225°F. Place oil, honey, and hickory syrup in medium sauce pan and place on low-med heat. Allow mixture to melt together and mix thoroughly. In large mixing bowl, place oats, flour, nuts, and cinnamon and mix together. Add liquid mixture and stir with a large spoon until the entire mixture is moist throughout. Evenly spread granola on two cookie sheets and place in the oven. Cook for 1 to 1&1/2 hrs (the longer in the oven, the crunchier the granola). Every 15 minutes pull the cookie sheets out and gentle stir with a spatulas to evenly cook. Allow to cool and add the raisins. Store in air tight container. Great for a sweet snack, on top of yogurt or ice cream, or in a bowl with milk like dry cereal. This will make approx 6-7 cups of granola.
Ingredient Substitutions: You can use any white or wheat flour or nut flour Most nuts go well with this recipe or you can use coconut shavings, or exclude entirely. I prefer raw honey, however you can double the syrup instead or use agave. You can use any dried fruit instead of raisins.
Hickory French Toast
1/2 cup Sutton Mill Creek 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
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.
Buttermilk Waffles
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. Sutton Mill Creek Hickory Syrup
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
Old Fashion Butteremilk Pancakes
2 Large eggs, beaten
2 cups buttermilk
2 Tbls oil or melted shortening
3 cups flour
1 tsp salt
4 tsp baking powder
2 Tbls sugar
1 tsp vanilla extract
Preheat griddle between 325-375 degrees. Combine eggs, buttermilk, oil in small bowl. Then in a medium bowl sift flour, salt, baking powder and sugar together. Next combine egg/milk mixture with the flour mixture with a wish until just combined, do not over mix it will make pancakes tough. Then cook on griddle and keep in a warm oven until all pancakes are cooked serve warm with your favorite Hickory Syrup flavor!
Makes 10-12 four inch pancakes
Check out blog for this recipe!