Recipes - if in need of more syrup please see our catalog page.

Recipes from: The Gourmet Toolbox Recipe Collection and Shagbark Hickory Syrup users!!  

To all our customer:  Please email us your favorite recipe using Razz's Hickory Syrup!



(Great anytime...breakfast, lunch, or just for dessert)




½ cup butter (1 stick) (softened) 

1 cup sugar 

2 eggs

1 teaspoon vanilla 

2 cups flour

1 teaspoon baking powder 

½ teaspoon baking soda 

½ teaspoon salt

1 cup buttermilk 

3 tablespoons Razz's Hickory Syrup 

2 tablespoons sugar

1 tablespoon cinnamon 


In large bowl, cream butter about 1 minute. Gradually add 1 cup sugar, add eggs one at a time, beating well after each. Stir in vanilla. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk.


Grease 9 inch x 5 inch loaf pan. Drizzle 1 tablespoon of hickory syrup on bottom of pan, then transfer ½ of the mixture into the pan. Combine 2 tablespoons of sugar and 1 tablespoon of cinnamon. Sprinkle ¾ of mixture over batter, drizzle 1 tablespoon of hickory syrup. Take knife and swirl through batter . Top with remaining batter and sprinkle with remaining cinnamon mixture and drizzle last tablespoon of hickory syrup on top.


Bake at 350 for 45-50 minutes or until toothpick comes out clean. Cool 10 minutes before removing from pan to wire rack.


 1.  Peanut butter and Razz's hickory syrup on toast along with a hot tea or coffee.

 2.  Melt tbsp. Butter or coconut oil in frying pan.

Throw in a handful of shelled pumpkin seeds or sunflower seeds.

Lightly brown maybe a minute. Pour RAZZ'S SHAGBARK HICKORY SYRUP

into pan until seeds are covered. Shake pan and pour into bowl or plate.

Cool.  Add to salads or yogurt or toss them into your mouth!

fry bacon in frying pan or griddle to your desired crispyness
drain excess fat
add razzs hickory syrup to bacon ( just enough to make a light coating on the bacon)
heat for a minute or two until it carmelizes and serve

fresh country rope sausage cut to lengths cook and brown til done
drain excess fat
add razzs hickory syrup over the sausage ( only need to apply light coating)
heat for a minute or two til it carmelizes and serve.


4 oz flour
Pinch of salt
1 Whole egg, 1 egg yolk
8 oz. Milk
1 TBS Melted butter
Shagbark hickory Syrup, butter

Sift flour and salt into a bowl. Make a well in the center of the flour, add egg and egg yolk. Start to add milk slowly, stirring all the time. When half of the milk has been 
added stir in the melted butter and whisk until smooth. Finally add the rest of the milk and let stand for one hour prior to making the pancakes. Make pancakes and 
garnish with a dab of butter and a generous helping of Shagbark Hickory syrup.


1 1/2 cups all -purpose flour
3 1/2 tsp. baking powder
3/4 tsp. salt
2 Tbsp. Natural bran
1 egg beaten
1 3/4 cups milk
3 Tbsp. Butter or oil melted
1 Tbsp. Hickory syrup

In large mixing bowl, sift flour, baking powder, salt and bran. Combine egg, milk, oil and hickory syrup. Make a well in dry ingredients; add liquid. Stir until smooth. Let 
rest for 3 -4 minutes. Pour batter onto hot griddle and cook on 1 side until puffy, full of bubbles and lightly brown. Turn only once and cook the other side.

Fold in a few fresh or thawed blueberries for a special treat. When a little hickory syrup is added to batter mixture, a more even browning will occur.

Serve with hickory syrup.


1 1/2 cups oatmeal
2 1/ 2 cups milk
1 cup flour
1 Tbsp. Hickory syrup
1/2 tsp. Salt
1 tsp. cinnamon
1 Tbsp. Baking powder
1 egg beaten
1/4 cup oil

In large mixing bowl, pour milk and hickory syrup over oatmeal and let sit for 10 minutes. Sift flour, add salt, cinnamon and baking powder; mix well. Add to oatmeal 
mixture. Add egg and oil, mix well. Let rest for 3-4 minutes. Pour batter onto hot griddle. Flip pancakes over once when they are puffy, full of bubbles and lightly brown 
on one side.

Serve with hickory syrup

Makes 10 to 12 pancakes.


2 eggs separated
Egg whites beaten stiff
2 cups buttermilk
2 cups all-purpose flour
2 tsp. Baking powder
1 tsp. baking soda
1 1/2 tsp. salt
1/4 cup plus 2 Tbsp. shortening
2 Tbsp. Hickory syrup

Heat waffle iron. Beat egg yolks and remaining ingredients with rotary beater until smooth. Beat egg whites until stiff and fold in. Let rest for 3-4 minutes. Pour batter 
from cup or pitcher onto center of hot, (if necessary) oiled waffle iron. Bake for about 5 minutes or until steaming stops. Remove waffle carefully. Sprinkle a few 
blueberries over the batter of each waffle as soon as it has been poured on iron (if desired) or when serving.

Serve with hickory syrup.


1/2 cup hickory syrup
3 eggs
1/3 cup milk
1/2 tsp. vanilla
1/4 tsp. salt
6 slices 1/2 inch Day Old French bread
2 Tbsp. Butter

Beat together hickory syrup, eggs, and milk, vanilla and salt. Place slices in single layer in 9 X 13 " dish.
Pour batter evenly over bread. Cover and refrigerate for 3 hours or overnight. Melt butter on griddle. Add slices and brown on both sides.
Serve with hickory syrup.

1 loaf firm white bread (NOT squishy)
1 8oz package of cream cheese
1 ½ cups Razz's Hickory  Syrup 
12 eggs
1 cup milk
Cut loaf of bread into chunks including crust.
Cut cream cheese into small chunks.
Blend hickory syrup, eggs and milk.
Spray 9 x 12 casserole with non-stick spray.
Place half the bread chunks on bottom of casserole. Scatter chunks of cream cheese 
over bread. (will not totally cover bread). Put remaining bread chunks on top. Pour egg 
mixture over layers, push down so bread will soak up mixture.
Cover and refrigerate overnight.
Preheat oven to 350. Bake 45 minutes to 1 hour or until firm and browned.
Server with warm syrup or fruit.


Sweet Hickory Granola:


5 cups rolled oats

1 cup flour

1/2 cup pecans

1/2 cup walnuts

1 tsp cinnamon

3/4 cup honey

3/4 cup Razz's Hickory Syrup

1/2 cup raisins

1 tsp oil (vegetable oils such as olive, coconut, grape, etc)


Preheat oven to 225 F


Place oil, honey, and hickory syrup in medium sauce pan and place on low-med heat.  Allow mixture to melt together and mix thoroughly.


In large mixing bowl, place oats, flour, nuts, and cinnamon and mix together.  Add liquid mixture and stir with a large spoon until the entire mixture is moist throughout.


Evenly spread granola on two cookie sheets and place in the oven.  Cook for 1 to 1&1/2 hrs (the longer in the oven, the crunchier the granola).  Every 15 minutes pull the cookie sheets out and gentle stir with a spatulas to evenly cook.


Allow to cool and add the raisins.  Store in air tight container.  Great for a sweet snack, on top of yogurt or ice cream, or in a bowl with milk like dry cereal.


This will make approx 6-7 cups of granola.


*** Ingredient Substitutions

You can use any white or wheat flour or nut flour

Most nuts go well with this recipe or you can use coconut shavings, or exclude entirely

I prefer raw honey, however you can double the syrup instead or use agave

You can use any dried fruit instead of raisins


Hope you enjoy!


Beverly Whipple

Whipple's Whimsy





  • 8 cup(s) water
  • 2 cup(s) uncooked steel cut oats
  • 2/3 cup(s) dried cranberries, chopped
  • 1/2 cup(s) hickory or maple syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp table salt
  • 3 Tbsp slivered almonds, toasted



  • Combine all ingredients, except almonds, in a 5- to 6-quart slow cooker. Cook on low power for 4 to 6 hours, depending on desired creaminess. Stir well to combine and then sprinkle with almonds. Yields about 3/4 cup oatmeal and 1 teaspoon almonds per serving.


 Be sure to use steel-cut oats for this recipe as regular oatmeal will not hold up to this length of cooking. If you like your oatmeal very creamy, you can cook it up to 8 hours.

Thanks Terri for the recipe!

Cinnamon Buns


one loaf of frozen bread dough (thaw and raise)

½ cup melted butter

½ cup brown sugar

1 teaspoon of cinnamon

1 tablespoon of Razz's Hickory Syrup


Roll dough 1/8 inch thick, pour melted butter on top, sprinkle with cinnamon and sugar. Roll dough longways, cut into even slices about 1 inch thick. Arrange in a greased cake pan, drizzle with hickory syrup. Bake 375 for 30-40 minutes depending on oven. Until golden brown.


While buns are baking, prepare the glaze:

1 cup powdered sugar

2 tablespoons of warm water

1 teaspoon of Razz's Hickory Syrup

Mix together and whisk until smooth


When done, flip cake pan over and drizzle the glaze on top.


(recipe courtesy of The Chew with some alterations)

Thanks Barbara...easy and delicious!



Our Customers Favorite!


4 boneless skinless chicken breast
3 tbsp. Flour
3 tbsp. Butter
1 tbsp. Water
3 tbsp. Shagbark hickory Syrup
Juice of 1 fresh lemon
1 1/2 tsp. chicken bouillon
Chopped parsley
Lemon slices

Pound chicken lightly to flatten. Coat with flour and shake to remove excess.

In a large frying pan, melt butter. Add chicken breasts and sauté` until golden brown on both sides. Add water, syrup, and lemon juice and chicken bouillon in small bowl 
and stir until dissolved. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 5 minutes - or until chicken is no longer pink in center. Remove chicken
from pan, keep warm.

Cook and stir pan juices over high heat until thickened and syrupy, 1-2 minutes. Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices.



Dijon/Hickory Syrup Chicken

1 package of chicken thighs (I use a large pack of drumsticks, but either or works)

1/2 cup dijon mustard

1/4 cup Razz's hickory syrup

1 tablespoon rice vinegar


Salt and Pepper


Preheat oven to 450 F. Mix together mustard, syrup, and rice wine vinegar. Put a 1.5 lb pack of chicken thighs (you could use boneless too) into a foil lined over proof baking dish.  Salt and pepper the chicken and pour liquid mixture over them until completely coated.

Bake for 40 minutes.  Baste the tops of the chicken with more sauce half way through.

Let the chicken rest for about 5 minutes before serving. Spoon extra sauce over and sprinkle with fresh rosemary. Enjoy!

Thanks Cassie (sorry it took so long for me to add to site)



2 LB chicken pieces
1/3 cup all-purpose flour
1/4 cup vegetable oil
1/2 cup hickory syrup
2 Tbsp. cider vinegar
2 Tbsp. sherry
2 Tbsp. soy sauce
2 tsp. ground ginger
2 cloves garlic, minced
1/2 tsp. pepper
1/4 tsp. paprika

Coat chicken pieces well with flour. In large nonstick fry pan, add vegetable oil. Cook for 5 minutes, browning well, turn often. Arrange in 9" x 12" baking dish. In small 
bowl, mix together hickory syrup, vinegar, sherry, soy sauce, ginger, garlic, pepper and paprika. Pour over chicken evenly. Bake at 350°F for 45 minutes to 1 hour, 
turning once during baking. Cover with foil, if browning too quickly. Garnish with freshly chopped parsley.



1/2 Cup Red wine vinegar
3 tbsp. Mustard
4 tbsp. Soy sauce (preferred Kikkoman's)
4 Cloves of garlic crushed

Marinate any skinless chicken pieces in above ingredients for 4 hours or overnight, Bake at 350 for one hour turning and basting until juice is almost gone. 



In a saucepan mix

1/2 Cup Kikkoman's Teriyaki Marinade
1 Tsp. fresh grated Ginger
5 Dashes of Worcestershire sauce
6 Dashes Hot sauce
Pinch of salt
Dash of White Pepper
1/2 Cup Water

Mix well, pour over legs and Marinate for 4 to 6 hours or over night.

Mince 4 Cloves of Garlic--Brown in a large skillet in 1 Tbsp. of Oil, Add legs and brown over Medium heat, add sauce, and bring to a boil, stiring continuously until all 
moisture is gone. REMOVE FROM HEAT. Add one Cup of Water, return to a boil and stir until no water remains, SERVE




2 1/2lb Chickens wings
4 oz. Shagbark hickory Syrup
5 tbs. Chili sauce
1 Small onion, chopped
2 tbs. Cider vinegar
1 tbs. Mustard
1 tsp. Worcestershire sauce

Combine the Shagbark Hickory syrup, chili sauce, onion, cider vinegar, mustard and Worcestershire sauce in a shallow dish. Marinate the chicken wings for a minimum
of four hours in the refrigerator, keeping covered and turning occasionally. Grill, oven bake or barbecue the chicken wings until thoroughly cooked, basting occasionally. 
This recipe is also a delicious on chicken drumsticks.



6 lbs. Racked ribs


3 tbs. Razz's Hickory/Bourbon Syrup

2 tbs. Paprika

2 tbs. Chili powder

3 tsp.cumin

2 tsp. Garlic powder

Rub on ribs, wrap in foil and cook slow on grill or slow cooker


1 cup reduced sodium

1 cup Razz's Hickory/Bourbon Syrup

2/3 cup ketchup

1/3 cup lemon juice

1 ½ tsp minced fresh ginger


Remove ribs from foil place on direct heat

brush with glaze

cook ½ hour more turning and brushing with glaze




3 lbs. Lean pork spareribs
6 fl. Shagbark Hickory syrup
1 tbs. Chili sauces
1 tbs. Worcestershire sauces
1 tbs. Red wine vinegar
1 small onion finely chopped
1/4 tsp. Dry mustard
salt and freshly ground pepper

Roast ribs on a rack in pre-heated oven 400 for 30 minutes. Combine the remaining ingredients in a pan and bring to boil for 5 minutes, Remove ribs from rack and 
reduce heat to 350. Place ribs in a baking tin and cover with the sauce. Bake uncovered for a further 45 minutes, basting frequently. 


3/4 TSP MRS. DASH (salt sub)





Boneless pork roast,12 oz. can of coke and hickory marinade/sauce

Place roast in crock pot. Pour coke over roast. Cook on high for 8 hours. While roast is in crock pot make marinade: 1/2 cup of bourbon, with 1/2 cup hickory syrup, boil down liquid by heating on stove until 1/2 cup of liquid is left, or just use 1/2 cup of Razz's new Hickory/Bourbon Syrup. Mix with approximately 1 to 2 cups of BBQ sauce of your choice.   After cooking for 8 hours take roast out of juice to shred, pour out juice/coke.   Add previously made marinade/sauce to crock pot, put shredded roast back in mix thoroughly and heat 



1/4 Cup Kikkoman Soy Sauce
1/4 Cup Dry white wine
1 TBS Vegetable Oil
1 tsp. grated lemon peel
1/4 tsp. thyme, crumbled
4 TBS minced green onions
4 3/4" Pork Chops

Combine soy sauce, wine, oil, lemon peel, and thyme and green onions.
Pour over chops, marinate...over night turning once.

Place in a greased baking dish and drizzle with HICKORY SYRUP and sprinkle with cheese. Bake in a Preheated 400 Degree oven for 10 minutes. Very Delicious!



1/2 Cup Pineapple Juice (Reserve Pineapple slices)
1/4 Cup Soy Sauce (Kikkoman's)
1/4 Cup Catsup
1/2 Tsp. Fresh ground ginger
1/2 Tsp. Mace
Salt to taste

Brown Chops in 2 Tbsp. of Oil. Arrange in shallow baking dish, Top with Pineapple slices, Pour on combined sauce listed above, bake at 350 for 45 Minutes.



For the Marinade:

1/4 cup apple cider vinegar
1/2 cup water
2 tablespoons vegetable oil
1/4 cup minced onions
2 tablespoons chopped garlic
1 teaspoon salt
1/2 teaspoon crushed red pepper
For the Pork:
8 double-cut pork loin chops, 2 1/2 to 3 inches thick, 14 to 16 ounces each
Creole seasoning
4 tablespoons vegetable oil

 Mac and Cheese 


Whisk all of the ingredients together, in a mixing bowl, blending well. Season the both sides of the pork chops with Creole seasoning. Place the chops in a large Zip-lock 
bag. Pour the marinade over the chops. Seal and shake the bag to coat the chops evenly with the marinade. Refrigerate for 24 hours, turning the bag several times. 
Drain the pork in a colander, reserving the marinade. Pour the marinade into a saucepan and simmer over medium-low heat until it is thick and dark, about 30 minutes. 
Set aside. Preheat the oven to 400 degrees F. Heat 2 large skillets over medium heat; add 2 tablespoons of the oil to each skillet. Add the pork chops and sear for 3 
minutes on each side. Remove from the pan and place on a wire rack set in a baking pan lined with parchment paper. Bake for 15 minutes for medium. Baste the pork 
chops every 5 minutes with the marinade. Remove from the oven and rest for 5 minutes before serving. Spoon the Macaroni in the center of each plate. Lay a chop on 
the top and garnish.




Salmon with Razz's Hickory Syrup

ingredients (4 servings)

1 lb. of salmon fillet



garlic powder

chili powder (optional)

Razz's Shagbark Hickory Syrup (1 tbsp)

soy sauce (1 tbsp)

teriyaki sauce (1 tbsp)

olive oil (1 tbsp)


Cut salmon fillet into 4 pieces

pat dry sprinkle with a little salt, garlic power and chili powder (optional)

In a bowl, mix 1 tablespoon each of soy sauce, teriyaki sauce, olive oil, and Razz's Hickory Syrup.

Add this mixed sauce to the 4 pieces of salmon. Coat evenly on both sides of the fish. Let them sit at room temperature for 10-15 mins (in the refrigerator if you don't plan to cook them within 10-15 mins)

Heat the pan at high heat, add some olive oil, some minced garlic, then add the salmon. Make sure to lower the heat to medium and continue cooking 5-7 minutes on each side.

Add the remaining left over sauce to the pan and continue simmering for another 3-6 minutes.


Note: the above recipe could also be applied to chicken breasts (thin cut), pork chops (thin cut), shrimp, tilapia or other fish, etc.

(for best taste, marinade chicken or pork overnight)

Simple Salmon Recipe:


Crush almonds or pecans (your choice)

Add some Razz's Hickory Syrup to make a paste

Coat salmon with this mixture

Drizzle some Razz's Hickory Syrup over top

Bake in oven


Pan-Seared Hickory and Ginger Coated Sea Scallops. Serves 3


  2 tablespoons of Razz's Hickory Syrup. 

  1/2 tsp. ground ginger.                           

  1 pound sea scallops, side muscle removed. 


  2 tablespoons finely chopped scallions.     

   Directions:     In a 3 quart bowl, whisk together hickory syrup and ground ginger.    Pat the scallops dry with paper towels. Lightly season scallops with salt. Add scallops to hickory syrup and coat thoroughly. Transfer scallops to colander and drain while heating the pan.   Heat a large nonstick sauté pan over high heat. When pan is very hot, add the drained scallops and cook  for about 1 1/2 minutes. Remove the pan from the heat. Add the scallions and ginger and stir to combine. Serve by themselves or with rice.



Another Customer favorite:


3 tablespoons of Razz's Hickory Syrup

1/3 cup balsamic vinegar ***

2 tablespoons of olive oil

1/4 teaspoon of dried basil

***raspberry balsamic tastes good too!




2 tbs. Shagbark Hickory syrup
1 tbs. Horseradish sauces
4 tbs. Red Wine vinegar
5 tbs. Olive oil
I Clove of garlic, finely crushed

Mix all ingredients together thoroughly. Chill and serve with salad



1 cup your favorite mayonnaise
1/2 cup hickory syrup
1/4 cup apple cider vinegar

Mix all ingredients together thoroughly. Chill and serve with salad.



For Glazing Steak,  Chicken, Ham, Quail and Cornish game hens


Same as marinade but thinned with BBQ Sauce




3/4 cup hickory syrup
1 cup ketchup
2 tsp. grated lemon rind, optional
1 cup onion, finely chopped
1/4 cup brown sugar, firmly packed
1/4 cup lemon juice
2 Tbsp. Worcestershire sauce
1/4 cup water
1/2 tsp. salt
2 Tbs. garlic, finely chopped or crushed
1/2 tsp. coriander, optional

Combine all ingredients in medium saucepan. Bring to a boil and simmer for 15 to 20 minutes, uncovered, in refrigerator for up to 1 month. Yield: about 4 cups Use on 
your favorite meat.


Hickory Apple Bourbon BBQ Sauce

total time: 45 minutes
prep time: 15 minutes
makes: 3 cups
1 Tbs vegetable oil
1 medium onion, diced
1 clove of garlic, minced
2 apples, peel, cored and diced
1 Tbs grated fresh ginger
1/2 cup hickory syrup
1/2 cup cider vinegar
1/2 cup bourbon
1 cup chili sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1/4 tsp cayenne
In a medium saucepan over medium-high heat, heat the oil.  Add the onion, garlic and apple.  Cook until the onions are a golden brown and the apples are quite soft, about 10 minutes.
Add all the remaining ingredients, then return to a simmer.  Lower the heat to medium, cover and continue to cook, stirring often, for 30 minutes.  Adjust the salt and pepper.  Transfer to a blender, in batches if necessary, then puree until smooth.  Cool, then refrigerate in sealed glass jars for 2 weeks.



3 Large Green Apples peeled quartered and cored
1/4 Cup Hickory syrup
1/4 tsp. ground white pepper
1/4 tsp. ground cloves
1/4 tsp. dried mustard
1 small onion finely chopped
1/2 Cup white vinegar
1/2 tsp. ground cinnamon
1 tsp. Salt
2 Tbsp. Horseradish.

Put apples in a stainless steel pan, cover with water, cook uncovered until soft and water evaporates, about 30 min. Rub apples through sieve and return to pan Add 
remaining ingredients, heat to a boil then reduce heat to low, simmer one (1) hour. Equals 1 pint. May be kept in refrigerator in plastic.



1 Cup Roasted PISTACHIOS
6 Cloves Garlic
3/4 Cup shredded Parmesan cheese
1 Packed Cup fresh Basil leaves
1 tsp. ground black pepper
1 tsp. salt
1 1/2 Tbsp. Balsamic vinegar
1/4 CUP Extra Virgin Olive Oil

Put all ingredients in food processor until smooth.


Toasted Hazelnuts and Herb crusting scented with SHAGBARK HICKORY SYRUP

3/4-Cup homemade bread crumbs
3/4 Cup Chopped Parsley
1/3 Cup Toasted Hazelnuts
1 Tbsp. Fresh Thyme
1 1/2 Tbsp. Extra Virgin Olive Oil

Put in food processor until appearance of coarse corn meal.



1 Cup Orange Juice
1 Cup Triple Sec
1 Quart Shagbark Syrup

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





1 LB cooked carrots
1/4 cup Hickory syrup
1 Tbsp. Orange juice, frozen concentrate

Mix hickory syrup and orange juice in small mixing bowl; pour over cooked and drained carrots. (If you don't have frozen juice, use 1 tablespoon orange Jell-O dissolved 
in warm syrup). Allow to simmer for 5 to 10 minutes. Sprinkle with ginger, if desired.



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.


1 small package navy beans
1/2 cup chopped onion
1/2 cup hickory syrup
1/2 cup chili sauce
4 slices cooked bacon, broken into pieces
Salt and pepper

Cook beans until soft. Add remaining ingredients in order mix and pour into bean pot or large casserole. Bake in slow cooker over 325° for 4 to 5 hours. Double the 
recipe for a larger amount.


2 cup cranberry, fresh or frozen
1 tart apple, cored (may be peeled, if desired)
1 orange, seeds removed (keep and use peel)
1/2 to 2/3 cup hickory syrup
1/4 cup raisins
1/4 cup orange marmalade
1 Tbsp. lemon juice
Pinch cinnamon

In food processor or grinder, chop cranberries, apple and orange until medium fine. In a 1-qt. bowl, combine cranberry mixture, hickory syrup, raisins, marmalade, lemon 
juice and cinnamon. Cover and refrigerate for 6 to 8 hours or up to 1 week. Makes about 2 cups. A delicious relish served with turkey, chicken or salad plate.



1 chopped apple
1 medium onion, sliced
1/4 cup water
1/3 cup apple cider vinegar
1/4 cup Shagbark Hickory syrup
Add fresh ginger about the size of a quarter (or a dash of ground ginger)
4 cups shredded red cabbage (1 medium)
Salt and pepper to taste

Sauté onion and apple in a little oil in a Dutch oven or frying pan until tender. Add all remaining ingredients. Cover and cook until tender, about 1 hour. Serve hot or cold



1 – 8oz. container of portabella mushrooms (cut in ½)

1 – large vidalia onion (cut in ¼ wedges)

4 – cloves of garlic

1 or 2 – large red peppers (cut in ¼" slices)

1/3 cup Razz's Balsamic-Hickory Salad Dressing/Marinade

2 tablespoons extra virgin olive oil


In 9 x 13 dish drizzle 2 tbs. of extra virgin olive oil

then add mushrooms, onion, peppers and garlic cloves

pour 1/3 cup Razz's Hickory Salad Dressing/Marinade

gently mix and coat all vegetables

place in oven @ 350 for approximately 25 minutes

Remove and serve

**1/4” slices of zucchini also may be added



Gourmet Portabella Mushrooms with Hickory Syrup

1 – 8oz. container of portabella mushrooms

4 tablespoons Razz's Hickory Syrup


Cut portabella mushrooms in ½ and place in saute pan on low to medium heat.

Once warmed drizzle Razz's Hickory Syrup over mushrooms and gently mix to coat.

Continue to heat until lightly glazed.

Remove and serve




28 oz. Sauerkraut drained
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery


1/2 cup cider vinegar
1/2 cup Olive Oil (or good quality oil)
1/2 cup Shagbark hickory syrup or to taste

Mix together and refrigerate. Keeps well for 1 week.



2 lbs.squash " your choice" cooked and mashed
2 Tbsp. Shagbark hickory Syrup
1 medium onion, chopped fine
1 cup shredded carrot
1 cup sour cream
1 can cream of chicken soup
8 oz. package prepared stuffing mix

Prepare squash. In small mixing bowl, combine onion, carrot, sour cream, Shagbark hickory Syrup and soup. Fold into squash. Prepare stuffing as directed and spread 
half in bottom of 12" X 7" X 2' baking. Spoon squash mixture on top. Sprinkle with remaining stuffing. Bake at 350. F for 30 minutes.




     The recipe that I described to you at the Knoeble's Grove craft fair is at the site below. We use the shagbark hickory syrup instead of the maple syrup.





Hello,  I just purchased your hickory syrup at the Ned Smith festival. My husband and I had a dinner for my nephew and his wife -- steaks and corn .  They didnt want dessert, however I forced this on them, and they ate every bite, almost licked the plate and asked for the recipe.

Peel and halved peach- one per person. Brush halves with Razz's Shagbark Hickory Syrup.  Grilled for 3 minutes per side each.  Put two peach halves on a plate, top with a scoop of ice cream (peach or vanilla). Put 1 tsp. syrup over top of ice cream.  Garnish with a piece of mint-only because I have it growing next to the grill.  Voila.  Fab, quick dessert.  Thank you.   Jean T.



6 Ripe pears, peeled with stalks in place
6 Cloves, 8 Cracked cardamom seeds
2 Cinnamon sticks, 2 tbs. Sugar
6 tbs. Shagbark Hickory Syrup
1 Cup Medium/sweet white wine

Preheat oven to 400. Stick a clove in each pear and lay on their sides with cinnamon sticks in an ovenproof dish. Scatter cardamom seeds on top of pears. Gently heat 
white wine, Shagbark Hickory Syrup and sugar until dissolved and pour over pears, ensuring they are half covered. Cover pears with foil and poach for approximately 
one hour or until tender, basting occasionally. Remove cloves, cardamom seeds and cinnamon before serving.





  • 3 cup(s) quick cooking rolled oats
  • 1 cup(s) raisins, chopped
  • 1/2 cup(s) sliced almonds, chopped
  • 1 tsp ground cinnamon
  • 1/2 tsp table salt
  • 1/4 cup(s) hickory or maple syrup
  • 1/4 cup(s) honey
  • 1/4 cup(s) water
  • 1 Tbsp dark brown sugar, packed



  • Preheat the oven to 325°F. Spray a baking sheet with nonstick spray.
  • Combine the oats, raisins, almonds, cinnamon, and salt in a large bowl.
  • Bring the syrup, honey, water, and brown sugar to a boil in a small saucepan; remove from the heat. Pour over the oat mixture, stirring well to coat. With wet hands, shape the mixture into 10 (4-inch) logs. Place the logs on the baking sheet and flatten to 1/2-inch thickness.
  • Bake until the bars are slightly firm to the touch, about 30 minutes. Cool on the baking sheet 5 minutes; remove from the baking sheet and cool completely on a rack.

  Thanks Terri for the recipe!


Amount       Ingredients --
--------  ------------  --------------------------------
 7 cups  old-fashioned rolled oats -- (Quaker Oats works fine)
 1 cup  flaked coconut
 1 cup  sliced almonds
 1 cup  walnuts or pecans
 1 cup  raw sunflower seeds (my husband likes these- other nuts work too)
    1/2 teaspoon  salt

    1/2 cup  organic coconut oil -- melted (the original recipe uses vegetable oil)
    1/2 cup  maple or hickory syrup
 1  tablespoon  vanilla


Preheat the oven to 250 degrees. Combine the oats, coconut, almonds, walnuts, sunflower seed and salt in a large bowl. Mix well.

In a separate bowl, whisk together the coconut oil, maple or hickory syrup, and vanilla.

Pour the syrup mix over the dry mixture, stirring and tossing until well combined; hands work well for this- coat with oil first.

Spread the granola over 2 large baking sheets with rims. Cover them first with parchment paper for easy clean up.

Bake for 2 hrs, stirring after 1 hour or so.

Remove pans from oven and cool completely. Store in airtight container at room temp.

Yield:  "16 cups"  
Thanks Doreen for the granola recipe 

I really enjoy your Hickory Syrup - I've cooked and baked with it, and used it for a breakfast syrup (on pancakes, waffles, french toast).  I baked a neat pie using it for Easter and it was a big hit with my company.  I'd like to share my recipe with you.  I've read through the recipes on your site and I know you have some pies and cakes there already, but this is just a little different.  Hope you like it.

Hickory Syrup Pecan Pie

1 cup Hickory Syrup
½ cup Brown Sugar, packed
2 Tbsp. Butter, melted
2 Tbsp. Flour
3 Eggs
1 Tsp. Vinegar
1 Tsp. Vanilla
½ cup Chopped Pecans
¾ cup Pecan Halves
1 unbaked 9-inch Pie Shell (store-bought OR use recipe below)

Preheat oven to 350 degrees.  Combine syrup, sugar, butter, and flour cream well.  Beat in eggs, one at a time.  Add vinegar and vanilla and mix well.  Fold in chopped pecans and pour into pie shell.  Top with pecan halves.  Bake for 40 minutes or until filling is set.  Cool; serve plain or with a dollop of fresh whipped cream.

Pie Crust Recipe:

3/8 cup Vegetable Shortening
½ Tsp. Salt
1/8 cup Boiling Water
½ Tbsp. Milk
1 cup All-Purpose Flour

Place shortening and salt in mixing bowl, add boiling water and milk pouring over top of shortening.  Tilt the bowl to mix and break up the shortening with a fork.  Whip with the fork until all liquid is absorbed and a thick creamy mixture is formed.  Add flour and stir rapidly into a dough.  Shape into smooth, flat round.  Roll the dough into a circle to fit your pie plate either between waxed paper sheets or on a floured pastry cloth.  The quantities here yield a single bottom crust; if you wish to make a 2 crust pie, double the amounts then mix and roll in the same manner.

That's about it.  We "found" your product for the first time at the 2010 Bloomsburg Fair.  Hope to see you again there this you (I see it on your events list!).
I purchased some shagbark hickory syrup from you at the Leesport Farmers Market.
I promised to send you a recipe for my maple pie. 
Hickory Pie (Now)
Mix 1/2 cup syrup with 8 oz softened cream cheese.
After well mixed, fold in an 8 oz container of cool whip.
Spoon into a pre-prepared graham pie crust.
Refrigerate until ready to serve.
FYI:  I did make the pie with the hickory syrup...everyone enjoyed it...but I think since hickory is not as strong as maple next time  I will add a little more than 1/2 cup of the syrup.  Thank you again for sharing the recipe with us. 



Baked pastry shell
2 cups Shagbark Hickory syrup
2 tbsp. flour
1/2 cup milk
1/2 cup light cream
1 tbsp. Butter

Mix flour and Shagbark hickory syrup in a saucepan, add milk, cream and butter. Stir over moderate heat and boil to 210ºF. Cool before pouring into baked pastry shell. 
Cover with a crust, if you like. Bake on lower level of preheated oven, 375º F until golden, about 30 to 40 minutes.



Pastry for 2 crust pie, unbaked
2 cups berries
1 1/2 cups chopped peeled, tart apples
1/2 cup Hickory Syrup
1/2 cup white sugar
1/8 tsp. Salt
1 Tbsp. Lemon juice
Dash of nutmeg
4-5 Tbsp. Quick cooking tapioca
2 Tbsp. Butter or margarine

Line 9" unbaked pie pastry with chopped apples.

Wash and stem berries.
Combine in large sauce pan, elderberries, Hickory Syrup, sugar, salt, lemon juice, nutmeg and tapioca and cornstarch, crushing berries a little with spoon. Cook over 
medium heat until thickened.

When cooled slightly, spoon mixture into prepared pie plate. Dot with butter and top with lattice. Place in freezer for 20 minutes before baking as this will help make your 
crust flaky and brown nicely. Bake at 400 degrees F. for 35 to 45 minutes and mixture starts to bubble.


9" inch graham cracker crust
6 cup's fresh berries or peaches, pears, or plums
1/2 -2/3 cup Hickory Syrup
3 Tbsp. cornstarch
1/4 cup water

Mash about 2 cups berries to measure 1 cupped place in saucepan. Add Hickory Syrup, cornstarch and water. Bring to boil, stirring constantly; cork and stir for 2 
minutes longer. If using raspberries, strain and remove seeds. Cool to room temperature, about 20 minutes.

8 oz package light cream cheese, softened
1 cup whipping cream
1/2 cup Hickory Syrup
Melted Chocolate (optional)

Beat cream cheese, whipped topping and confectioners sugar in mixing bowl, saving 1/2 125 ml to top. Spread in bottom of crust, top with remains 4 cups fresh fruit. 
Pour cooled fruit sauce over top. Decorate top with reserved cream. Strudel chocolate sauces over if desired. Refrigerate for 3 hours or longer. Store in refrigerator.



10 inch pie shell unbaked
4 cups rhubarb cut
1/2 cup Hickory Syrup
1/2 cup sugar
1 cup sour cream
1/2 cup flour
1/2 cup brown sugar
1/4 cup soft butter

Arrange rhubarb in pie shell. In small mixing bowl, mix hickory syrup, sugar and flour. Stir in sour cream and pour evenly over rhubarb.... Add a few strawberries on top, 
when they are available. In separate bowl, combine flour, brown sugar and butter until crumbly and sprinkle over top of rhubarb.

Bake at 425 degrees F for 15 minutes.

Reduce heat to 350 degrees F and bake for approximately 30 - 35 minutes longer.



5 large cooking apples, peeled and sliced
1/2 cup Hickory syrup
2 Tbsp. butter or margarine
1 egg
1/4 cups butter
1/2 cup white sugar
1/2 tsp. vanilla
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup whipping cream
1/4 cup hickory syrup

Heat oven to 350°F. Butter 10-inch pie plate and spread apples evenly in plate; sprinkle with hickory syrup and dot with butter. In small bowl, beat egg, sugar, butter and 
vanilla together until fluffy. Add baking powder, salt and flour until blended. Spread over apples and bake for 45 minutes or until apples are tender. Cool. Whip cream, 
drizzle hickory syrup over top and fold in gently. Serve cake/pie warm and top with the whipped cream.




HICKORY HONEY CHEESECAKE (from my BFF- who is a great cook)


2/3 cup graham cracker crumbs

2 tablespoons sugar

1 tablespoon melted butter 


combine and press into bottom of 9” springform pan

bake at 350 for 10 minutes then cool on wire rack


4 – 8oz. Package of cream cheese 

2 tablespoon cornstarch

½ cup honey

½ cup Razz's Hickory Syrup

¼ teaspoon salt

3 egg whites

¼ cup chopped, toasted pecans

½ teaspoon ground cinnamon


Beat cream cheese until smooth, add cornstarch, honey, hickory syrup and salt beating until combined.

Add egg whites just until blended. Batter is thick


Spoon ½ batter over crust and smooth over.  Toss pecans and cinnamon and sprinkle over batter.

Spoon remaining batter over nuts.


Bake 325 for 50-55 minutes or until edges are set.  

Cool and remove sides of pan.  

Can sprinkle with more nuts and drizzle with hickory syrup as desired.



1/2-cup butter softened
1/2 cup Shagbark hickory syrup
1/4 cup buttermilk
2 eggs, beaten
3 ripe bananas, mashed
1/2 cup pecans, chopped
2 cups all purpose flour
1/2 tsp. Salt
1 tsp. Baking soda

Cream butter, Shagbark hickory syrup. Add eggs, mashed bananas and buttermilk. Mix dry ingredients and add to banana mixture. Pour into a greased bunt
pan or a 9" X 6" baking pan. Bake at 325 for 60 minutes. This cake is nice and moist when served the next day.

When cool, frost with this icing.

1/4 cup butter, softened
1 banana, mashed
2 cups powdered sugar (icing sugar)
1/2 cup pecans, chopped
1/2 tsp. vanilla



1/2 cup white sugar
2 Tbs. shortening
1 egg (beaten well)
1 tbs. soda
1/2 tsp. salt
1/4 cup molasses
1/4 cup hickory syrup
1/2 cup sour milk
1 tsp. ginger
1 1/2 cups flour

Mix ingredients in order as given, beat well, bake in moderate oven. 350°- 35-40 minutes. This makes a delicious dessert to serve with whipped cream or served with 
vanilla ice cream with hickory syrup poured over it as a sauce.





1 lemon cake mix (white cake is fine as well)
19-oz. can unsweetened crushed pineapple
1/4 cup Hickory Syrup

8 oz Philadelphia Cream Cheese
1 1/2 cups milk
1 Tbsp. Hickory Syrup
1 package lemon or vanilla instant pudding
Cool Whip

Mix cake mix and bake as directed on box (use a 9 X 13 inch pan or larger). Immediately when the cake is baked and removed from the oven spread the pineapple and 
1/4 cup of Hickory Syrup over the cake. Let cool for at least on hour.

Beat Philadelphia cream cheese in medium size bowl and blend in milk, hickory syrup, and pudding until smooth. Spread over cake and refrigerate until ready to serve. 
Top with Cool Whip and drizzle Hickory Syrup over each serving. This cake can be made the day before.



From an urban baker in the great Pacific Northwest



Makes about three dozen

1 cup softened butter

½ cup sugar

3 Tbsp Razz’s Shagbark Hickory Syrup

1 large egg yolk

½ tsp vanilla extract

2 cup flour

1 ½ cups chopped pecans

  1. Beat butter for three minutes or until creamy. Beat in sugar gradually. Add syrup, egg yolk, vanilla; beat well. Stir in flour and pecans.

  2. Divide dough in half and shape into two logs, 2 inches in diameter. Wrap in waxed or parchment paper and refrigerate till firm.

  3. Preheat oven to 350*F

  4. Cut logs in ½ inch-thick rounds; arrange on greased or parchment papered cookie sheets. Bake for 18 to 20 minutes or until golden brown.


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 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.




Hello Tom and Judy,

 It was a pleasure talking with you at the Bloomsburg fair on Saturday Sept.22nd. We had talked about the shagbark and also bought some shagbark syrup from you. I think we learned something new that day for sure.  We have the recipe for the shellbark cookies.

  They are called Bill Shirk's Shellbark cookies:

  2  eggs                                               

  2  cups gran. sugar                             

  1  cup butter                                        

  1  cup chopped nuts                             

  1  tsp. baking soda                              

  1  tsp. cream of tarter                     

  about 3 cups flour for stiffening

  Let dough get cold; roll into a roll about 1-1/2 " diameter. Slice and bake on a lightly greased cookie pan at 325 degrees for 10 minutes. 

   NOTE***** We line the cookie sheets with parchment paper  and slice the cookies about 1/8 - 1/4 " thickness and bake them for about 14- 15 minutes. This is what works for us but each oven will vary. 

 We hope that this works out for you. 

Sincerely Yours,

Mike and Diane

Denver, PA


4 fl. oz. Shagbark Hickory Syrup
1 pt crème farce
2 tsp. Corn starch
Firm fruits and berries cut into small pieces

Gently head Shagbark Hickory Syrup in a pan for 5 minutes. In a bowl, mix the cornstarch with 2 tap. Of Cream bring the remaining cream to the boil and add the hickory 
Syrup. Blend to cornstarch into the syrup mixture. Heat gently, stirring continuously until thickened. Serve the fondue.


Shagbark Strawberry Crumb


1 quart of fresh strawberries, hulled and quartered

¼ cup roasted walnuts, rough chop*

3 tablespoons of all-purpose flour

½ cup of brown sugar

2 tablespoons of shagbark hickory syrup

1 tablespoon of lemon juice


¾ cup all-purpose flour

1/3 cup brown sugar

¼ teaspoon nutmeg

¼ teaspoon salt

6 tablespoons chilled butter, cut into pieces

¼ cup roasted walnuts, finely chop *

Roasting walnuts:

Preheat oven to 350 degrees F.  Place walnut pieces onto an ungreased baking sheet.  Bake 6-8 minutes, watching for change in color of walnuts.  Let cool completely.  Store in a sandwich bag or sealed container.


Preheat oven to 350 degrees F.

For the filling:

Place strawberry pieces into a large bowl.  Drizzle with lemon juice and gently stir.  Add remaining ingredients and fold together.  Spray bottom of 8 x 8 baking dish with cooking spray.  Place ingredients in and smooth evenly.

For the topping:

Mix the flour, brown sugar, nutmeg and salt in a large bowl or pulse in a food processor.  Add the butter into the mixture and blend or pulse, depending on the method you are using.  Mix until it forms a crumb topping.  Stir in the walnuts and sprinkle over the filling.

Bake for 35 to 40 minutes, watch topping to turn brown.  Cool 10 minutes before serving. 



1/2 cup all-purpose flour
1/4 cup Hickory syrup
1/4 cup margarine
1/3 cup chopped pecans
2 tsp. Lemon juice
7 oz jar marshmallow creme
16 oz frozen strawberries, thawed and crushed
2 cups whipping cream
2 Tbsp. Hickory Syrup

In a large mixing bowl, combine flour and Hickory syrup. Add nuts and blend in margarine with pastry blender. Press into bottom of 9-inch spring form pan. Bake at 350 
degrees F for 20 minutes. Cool. Whip cream with Hickory Syrup. Slowly add lemon juice to marshmallow creme. Mix until well blended. Stir in crushed strawberries, fold 
in whipped cream. Pour over crumb crust. Freeze. Take out 15 minutes before serving time.



1/2 cup hickory syrup
1 cup butter
2 cups packed brown sugar
1 tsp. salt
1/2 tsp. baking soda
1 tsp. Vanilla
1 cup popping corn (to make 6 qt popped corn)

Heat oven to 250°F. Put pooped corn into lightly buttered bowl. Melt butter; add hickory syrup, brown sugar and salt. Boil without stirring for 5 minutes. Remove from 
heat. Stir in baking soda and vanilla. Pour gradually over popped corn and mix well. Turn into large roasting pan; bake for 1 hour, stirring every 15 minutes. Remove and 



1 envelope unflavored gelatin
1/4 cup cold water
1 cup hickory syrup
3 eggs separated
1 cup whipping cream

Sprinkle gelatin over cold water and set aside to soften. Beat hickory syrup and egg yolks together in the top of a double boiler. Cook over boiling water for 10 minutes, 
stirring constantly. Stir in softened gelatin and cook until dissolved. Remove from heat and cool over ice-cold water, stirring occasionally, until cool but not set. Beat 
whipping cream until stiff peak form. Fold this into mixture. Spoon into serving bowl. Refrigerate covered, until set, (about 3 hours). Just before serving garnish with 
semi-sweet chocolate.


1 cup grated raw carrot
1 cup grated raw potato
1 cup Enriched Flour
1/2 cup Hickory syrup
1/2 cup white sugar
3/4 cup seeded raisins
1/2 cup currants
1/2 cup butter or a good shortening
1/2 tsp. Cloves
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 tsp. Baking soda

Grate carrot and potato. Measure and set aside. Cream butter, add sugar and blend well. Add carrot and 1/2 cup potatoes, and mix well. Sprinkle fruits with flour and add 
to first mixture. Add flour and spices, which have been sifted together. Dissolve soda in remaining potato and add it last. Mix lightly together. Pour into buttered bowl. 
Tie down and steam for 3 hours and 10 minutes. Check with a toothpick until it comes out clean.



2 Tbsp. Butter
2 Tbsp. Flour
1 1/4 cups milk (warmed)
A few grains of salt
4 Tbsp. Hickory Syrup
1/2 tsp. vanilla

Using double boiler, melt butter, stir in flour and mix well. Add warm milk gradually; stir over direct heat until mixture thickens. Add syrup and salt. Cover tightly and 
cook for 10 minutes over medium-low heat. Remove from heat and add vanilla flavoring.



8 fl oz. Cream
3-tbs. Shagbark Hickory Syrup
2-oz Brown sugar
2 tsp. Vanilla
6 fl oz. half & half, 4 fl. Milk, 2 tbs. White Rum (optional), 8 oz Stem ginger, drained and finely chopped

Whisk the cream and Shagbark hickory Syrup until stiff. Gently heat the Half & Half cream, vanilla brown sugar and milk in a heavy saucepan stirring continuously until 
sugar is dissolved, then stir in the Half & Half cream. Pour into a container and freeze for approximately 2 hours until mushy. Turn into a chilled bowl, beat with a whisk 
and add the finely chopped ginger and rum (optional). Return to the container and freeze until firm. Serve with Shagbark Hickory Syrup.




6 cups Rhubarb
3 cups water
1 orange
1 lemon
1/2 cup Hickory Syrup
1/4 cup white sugar
Ginger Ale

Cook rhubarb in a deep heavy saucepan and add water (almost enough to cover rhubarb). You may need a little more or little less. When rhubarb is tender, strain into 
another bowl. Pour juice back into saucepan. To each quart (1 L) add juice of 1 orange and 1 lemon. Add Hickory Syrup and sugar to taste. Heat until warm and sugar is 
dissolved. Chill. When serving, add equal amount of ginger ale.


8 cups water
6 cups strawberries (hulled, cleaned and chopped)
2 Tbsp. finely chopped orange peel and lemon peel
1/2 cup Hickory Syrup
4 cups) Ginger Ale

Combine water, strawberries, orange and lemon peel and Hickory in a pot. Bring to boil. Reduce heat and simmer for 1 hour. Strain through cheese clothes and 
refrigerate until chilled. When ready to use, pour about 3 cups of Ginger Ale and slowly add strawberry liquid. Pour into glasses over ice and garnish with a slice of fresh 
fruit, (strawberry, blueberry, banana, cherry etc.) on a toothpick.