Desserts
Sutton Mill Creek Pumpkin Pie
1 unbaked deep dish pie crust shell
2 eggs
1 cup firmly packed brown sugar
16oz can pumpkin filling
1 tsp ground cinnamon
12oz can evaporated milk
1/2 tsp ground ginger 1/2 pint whipping cream
1/4 tsp ground nutmeg
1/4 cup Sutton Mill Creek Original Hickory Syrup
1/2 tsp salt
1 cup chopped nuts
Combine sugar, spices and salt in a medium bowl. Beat eggs lightly and blend in pumpkin, spice mixture, and milk. Pour into pie shell and bake at 425°F for 15 minutes. Reduce temperature to 350°F and bake another 25 to 35 minutes or until a toothpick inserted into the center comes out clean. Let cool.
Prepare topping by beating cream and Original Hickory Syrup in a chilled bowl until soft peaks form. Spread cream over pie.
Vanilla Hickory Pumpkin Pie
2 oz Sutton Mill Creek Vanilla Hickory Syrup
1 teaspoon ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
15 oz pumpkin puree
1 can 12 fl. oz. evaporated milk
1 9″ pie shell
Preheat oven to 425°F. Mix 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 Vanilla Hickory Syrup. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350°F; bake for 40 to 50minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Oatmeal Cookies
1 1/2 cups sugar
1/2 cup shortening
2 eggs
1/3 cup Sutton Mill Creek Original or Pecan 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
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 Nut Fudge
Hickory Nut Fudge
2 cups sugar
1 cup Sutton Mill Creek Hickory Syrup
2 tbsp corn syrup
1 tsp. vanilla
1/2 cup milk
1 cup chopped nuts
1 tbsp 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.
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 Baked Apples
Core apples, remove seeds, peel away a bit of skin, and stuff with raisins. Set in oven-proof baking dish. Combine lemon and apple juice with spices and Hickory Syrup. Pour over apples. Bake uncovered for about 45 minutes, basting often. Serve warm.
1/2 cup your choice flavor of Sutton Mill Creek Hickory Syrup
4 large baking apples
2 tbsp. lemon juice
1 cup apple juice
1/3 cup raisins
1 pinch ground cloves
1 pinch ground cinnamon
Chocolate Chip Nut Bars
3 eggs (beaten)
½ tsp. salt
⅔ cup cooking oil
¾ cup chocolate chips
1 cup Sutton Mill Creek Hickory Syrup
½ cup chopped walnuts
1 tsp. Vanilla Extract
2 cups flour
1 tsp. baking powder
Preheat oven to 350°F. Mix ingredients in order as given. Pour mixture into a 13”x 9” pan. Bake for 30 minutes.