Here’s one of my favorite recipes and a way to use the syrup – on homemade bread pudding!
Wild Ozark Bread Pudding with Burnt Kettle Shagbark Hickory Syrup
- 4 slices of white bread
- ¾ cup of sugar (use up to a cup if you like it sweeter)
- 4 farm fresh eggs
- ½ tablespoon vanilla
- ¼ cup melted butter
- Enough milk to bring it all to 2 cups
- 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.
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.
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.
Grilled Chicken, Wild Rice and Shiitake Mushrooms
#whatsfordinner Grilled chicken glazed with our Shagbark Hickory Syrup, Shiitake mushrooms from market yesterday along with some of own dried oyster mushrooms sautéed in butter with garlic and onions, and rice pilaf. MmmmmmMmmmmm!#goodeating
Injected Smoked Turkey
We injected our smoked Thanksgiving turkey with our shagbark hickory syrup, too, and the results were an amazingly tasty and moist bird!
Customer Feedback and Recipes
If you’ve found a favorite way to use Burnt Kettle Shagbark Hickory Syrup, share it in the comments. We LOVE hearing how you’ve used our product.
Here’s some of the ways our customers have used their bottles of shagbark hickory syrup. Leave a comment to share yours!
From a FB post by Christine Farr – “I wish you tons of success. The syrup is amazing! Forget maple syrup – I’ve been rationing the bottle I bought from you in July, but will soon be needing a refill.”
From a FB post by Ketha Brashear – “This syrup is the bomb !! Baked these smoked pork chops after brushing them with this Burnt Kettle Shagbark Hickory Syrup. I pan seared the chops, then brushed them with the Burnt Kettle Shagbark Syrup, then put them in the oven for a few minutes. They would have been just as good if I had left them in the skillet and put the lid on for 10 or 15 minutes on really low. Delish ! I am basting my Thanksgiving ham ALL OVER with this syrup before it goes in the oven.”