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

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.

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 from cookie sheet and cool.

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.

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