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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!

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