Wisconsin Hickory Syrup


Julia Child's Rib Marinade:

Equal parts Bourbon and Hickory Syrup

Hickory Syrup - 8oz Glass Bottle
Wisconsin Hickory Nut Kernels - 2oz
            Fans of our Hickory Syrup have told us that it is a fantastic additive to Baked Beans and useful in Chocolate Cake batter. Give it a try and let us know - info@wisconsinhickorysyrup.com

Wisconsin Hickory Old-Fashioned


     - 1/2oz Hickory Syrup

    - 2 or 3 Dashes Angostura bitters

        - Splash of Club soda or Water

        -  1 Jigger (1.5oz) Whisky, Rye or Bourbon

        - Ice


        Place the Hickory Syrup in an Old Fashioned glass, add the

        bitters and a splash of club soda or water. Stir. Add ice

and Whisky, Rye or Bourbon and stir again. Optional

garnish with slice of lemon or orange.

 Hickory Vinaigrette Dressing


        1 part ground mustard
        Salt to taste
        Freshly ground black pepper
        1/2 part hickory syrup
        1 part vinegar
        4 parts oil


        Whisk together mustard, salt, pepper, hickory syrup,

        and vinegar. Slowly drizzle in the oil. Season, to taste,

        with salt and pepper.

Hickory Nut Cake

½ cup butter                                              1 cup milk

1 ½ cups sugar                                            1 teaspoon vanilla extract

2 ½ cups sifted cake flour                          1 cup chopped Hickory nuts

1 tablespoon baking powder                        5 egg whites, stiffly beaten

¼ teaspoon salt                                          Hickory nut filling (see recipe)

Boiled frosting to cover 3-layer cake         Additional hickory nuts for garnish

Preheat oven to 350 degrees. Grease and flour three (9-inch) round cake pans.

Prepare cake: In mixing bowl, cream butter. Gradually beat in sugar. Resift flour with baking powder and salt. Add to butter-sugar mixture alternately with milk, to which vanilla has been added. Add nuts and gently fold in stiffly beaten egg whites.

Divide batter evenly among prepared pans. Bake in preheated oven 20 minutes, or until cake tester inserted into center of each layer comes out clean.

Let cool in pans on rack 10 minutes, then carefully remove from pans and let cool completely on rack. Run knife around edge of pan to loosen sides and remove from pan. Prepare hickory nut filling: 

3 cups sugar   1 tablespoon butter   1 cup light cream                   1 cup chopped hickory nuts

1 teaspoon corn syrup                       

To make filling, cook sugar, cream and corn syrup in saucepan over medium to medium-high heat, stirring constantly, until temperature on candy thermometer reaches 238 degrees, or a soft ball is formed when dropped into cold water, about 12 to 15 minutes. Add butter and let cool. Beat with mixer on high speed until creamy. Stir in nuts. Transfer one cooled cake layer to serving plate, top with half the filling, then another layer, the remaining filling, and finally, the last cake layer. Prepare boiled frosting:


1 1/2 c. sugar 
1 c. sweet cream 
1/2 c. chopped hickory nuts 
1 tsp. vanilla.

Boil sugar and cream together until almost done, then add nuts, lump of butter and 1 teaspoon vanilla. Blend, then let cool, but not set. Pour warm frosting over cake, spreading evenly with back of spoon. Work quickly; frosting will crease as soon as it is firm. If frosting is not beaten long enough, it will run; if beaten too long, it will not be smooth. Frosting beaten too long may be improved by adding a few drops of lemon juice or boiling water. Note: This frosting is soft and has a glossy surface. If decorating the cake with nuts; place nuts on frosting as soon as it is spread.

Makes 12 to 16 servings

Hickory Nut Banana Cake

        2 Cups All Purpose Flour         2 Eggs
        1tsp Baking Soda                     1 Cup Mashed Bananas
        1tsp Baking Powder                  1tsp Vanilla Extract
        1/2tsp Salt                             1/2 Cup Buttermilk
        3/4 Cup Butter, Softened        1/2 Cup Chopped Hickory Nuts
        1 1/2 Cup Sugar                      1 Cup Flaked Coconut

        1 Egg White                            1tsp Vanilla Extract
        1/2 Cup Butter, Softened        2 Cups Powdered Sugar

Heat oven to 375F. Grease and flour two 9in. cake pans. In medium
bowl combine flour, baking soda, baking powder and salt. In large mixer
bowl cream butter and sugar until fluffy. Add eggs, one at a time,
beating well after each addition. Add banana and vanilla extract; mix
well. Add dry ingredients alternately with buttermilk, beating after
each addition. Stir in Hickory Nuts. Pour into prepared pans. Sprinkle
atop each pan with 1/2 cup coconut flakes. Bake 25 to 30 minutes or
until toothpick inserted in center comes out clean. Remove from pan
and cool on rack.

For frosting, in small mixer bowl, combine egg white, butter and vanilla
extract; beat until mixed. Gradually add powdered sugar; beat until
smooth and of spreading consistency.

Place one cake layer coconut side down on serving plate; frost top and
sides. Top with second layer, coconut side up. Frost sides and about
1' around top edge leaving center unfrosted. 
12 servings.
Wisconsin Pumpkin Pie

1 Unbaked deep dish pie crust shell 2 Eggs

1 cup firmly packed brown sugar 1 16oz can pumpkin filling

1 tsp ground cinnamon 1 12oz can evaporated milk

1/2 tsp ground ginger 1/2 pint whipping cream

1/4 tsp ground nutmeg 1/4 cup Wisconsin Hickory Syrup

1/2 tsp salt 1 cup chopped Wisconsin Hickory Nuts

Combine sugar, spices and salt in a medium bowl. Beat eggs lightly and blend in pumpkin, spice mixture above and milk. Pour into pie shell and bake at 425F for 15 minutes. Reduce temperature to 350F and bake another 25 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool.

Prepare topping by beating cream and Wisconsin Hickory Syrup in a chilled bowl until soft peaks form. Spread cream over pie and sprinkle with Wisconsin Hickory Nuts.

Twice Baked Sweet Potatoes


        6 Sweet Potatoes

        2tbsp brown sugar

        4oz Hickory Syrup

        4tbsp butter

        4oz cream cheese

        1/2tsp ground cinnamon

        1/4tsp ground nutmeg

        1/4tsp ginger

        Salt & Ground Black Pepper



              Preheat oven to 375F. Place sweet potatoes on cookie sheet

        and bake for 1hr or until soft. Remove from oven and let cool

        enough to handle. Split potatoes and remove flesh to a

        medium sized bowl, saving the skins as shells.

        In another bowl, combine brown sugar, Hickory Syrup,

        butter, cream cheese and cinnamon, nutmeg, ginger and a

        pinch of salt and pepper. Incorporate all together with fork

        until well blended. Add the potato flesh to the butter and

        cream mixture above and fold in completely. Add the filling

        back into the potato shells and place on cookie sheet. Bake

        for 15 minutes or until golden brown.



Hickory Orange Chicken


        3 tbsp oil

          2 heaping tbsp grated orange rind

          4oz Hickory Syrup

          2 boneless chicken breasts


             In a large skillet pour 3 tbsp oil and heat. Slice chicken 

        breasts cross-wise into 1/3" thick oval pieces. When

        oil is hot, add orange rind and 2oz Hickory Syrup. Place

        chicken slices into hot skillet and cover. Cook approximately 3

        minutes per side adding final 2oz Hickory syrup

        before removing. Serve on a bed of rice for a refreshing

        Chinese-style entre.


Oatmeal Cookies

1 1/2 cups sugar
1/2 cup shortening
2 eggs
1/3 cup 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 Hickory 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 fr
om cookie sheet and cool.

 Corn Bread

1 1/3 cups sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2/3 cup cornmeal
2/3 cup milk
1/3 cup hickory syrup
2 eggs, lightly beaten
1/4 cup butter, melted
1/4 cup hickory syrup
1/2 cup walnuts, coarsely chopped

Heat oven to 375°F. Grease 9-inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3-cup hickory syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4-cup hickory syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or until a toothpick comes out clean.

Hickory Syrup Barbecue Sauce

3/4 cup hickory syrup
1 cup tomatoe puree

1 cup onion, finely chopped
2 Tbsp. garlic, finely chopped or crushed

1/4 cup brown sugar, firmly packed
1/4 cup lemon juice

1/4 cup white vinegar
2 Tbsp. Worcestershire sauce

1 tsp cumin
1/4 cup water
dash of salt

Mix all ingredients well in large bowl and pour into medium saucepan. Bring to a boil and simmer uncovered on low heat for 15 to 20 minutes. Stores in refrigerator for up to 1 month. Use on your favorite meat.

 Turkey Glaze

1/2 Cup Orange Juice
1/2 Cup Triple Sec
2 Pints Hickory Syrup

Baste Turkey with Glaze every 15 minutes the last hour to get a nice golden brown.


Hickory Steak Glaze

        1/2  cup HICKORY SYRUP

        1/2 cup JACK DANIELS


        Simmer over low heat until it reduces to 1/2 cup/ thick

        consistency. Baste grilling steaks generously!


Hickory Nut Fudge


        2 Cups sugar
        1 Cup Hickory Syrup
        2 Tbsp corn syrup
        1 tsp. vanilla
        1/2 Cup milk
        1 Cup 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.
Wisconsin Hickory Products