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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

  • 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

  • 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)

  • 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)

  • ½ teaspoon ground cinnamon

  • ½ cup melted coconut oil or olive oil

  • ½ cup hickory syrup or honey

  • 1 teaspoon vanilla extract

  • ⅔ cup dried fruit, chopped if large (I used dried cranberries)

  • Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*

  1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.

  2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.

  3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

  4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

  5. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.

  6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

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 or regular sandwich
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!

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