Our Favorite Recipes for using Burnt Kettle’s Shagbark Hickory Syrup

Have you found a wonderfully delicious way to use our syrup? If so, post your recipe in the comments and share it with the world! Need to order a bottle? There’s a link to it in our online shop at the bottom of this page.

Burnt Kettle logo for shagbark hickory syrupWe’re taking pre-orders right now. Our paperwork to be certified is in the mail and all orders will be filled as soon as the paperwork is finished! (You can request a refund at any time.)

Here’s our favorite ways to use it.

Cornbread and Ice Cream

Bake a pan of fresh cornbread. I make mine from scratch using a recipe my mawmaw gave me. She didn’t have it written down, so I just had to watch and I wrote down what she did.

Let me know if you need a recipe and I’ll share mine.

You can use whatever kind of cornbread you like. My favorite is a little on the sweet side and large crumbed.

Recipe ingredients for cornbread and ice cream with shagbark hickory syrup.
The delicious parts.

Add a scoop of vanilla ice cream on top of a buttered slice of that cornbread.

Drizzle on the Shagbark Hickory Syrup

Top with chopped pecans (pan roast these in butter for extra yummy)

Voila! The most delicious thing we’ve ever tasted. We only buy very small portions of ice cream so we don’t eat it too often.

Here's a recipe one way to use Wild Ozark's shagbark hickory syrup.
The delicious whole.

Homemade Bread Pudding with Shagbark Hickory Syrup

Wild Ozark Homemade Bread Pudding

Homemade bread pudding. Mmmmm! Delicious with a little shagbark hickory syrup!
Mmmmm! Delicious with a little shagbark hickory syrup!

Ingredients

  • 4 slices of white bread
  • ¾ cup of sugar
  • 4 farm fresh eggs
  • ½ tablespoon vanilla
  • ¼ cup melted butter
  • Nutmeg
  • Cinnamon
  • Enough milk to bring it all to 2 cups

Directions

  • Toast the bread then tear the slices up into bite-sized pieces.
  • Put the toasted, torn bread into a pie pan.
  • Add the vanilla, eggs, butter, and sugar to a 4 cup measuring cup.
  • Add enough milk to bring up the volume to 2 cups.
  • Stir until well mixed.
  • Pour over the bread in the pie pan.
  • Sprinkle with cinnamon and nutmeg.
  • Bake at 350 until done to taste (some like it soft, some like it more firm or dried out). I like it done to the point where it’s moist but not so soft-set that it still jiggles.

Drizzle your Burnt Kettle Shagbark Hickory Syrup over the top before digging in, or pass the bottle around after serving for guests to add it themselves.

Submit your ideas, too!

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About the voice behind this blog, Madison Woods

I'm a creative old soul living way off the beaten path with my husband in the wild Ozark Mountains. Besides homesteading, growing plants & making crafty things and newsletters, I write books and stories. My rural fantasy fiction, written under the pen name, Ima Erthwitch, usually takes place in a much altered Ozarks.


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Thank you for reading and/or participating in this Wild Ozark community! ~ Madison Woods