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Syrup » Maple Praline Syrup
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This Maple Praline syrup has that rich combined flavor of maple syrup and Southern pecans. This syrup is great served on traditional pancakes, waffles, oatmeal, and hot buttered biscuits. But don’t stop pouring there - try drizzling some of this Southern ‘golden treat’ over vanilla ice cream, cheesecake, or pecan pie.
Serving Suggestion:
Maple Praline Carrots
Ingredients:
1 cup carrots, peeled and sliced
2 tbsp olive oil
1 tbsp butter or margarine, melted
2 tbsp orange juice
2 tbsp Maple Praline Syrup (or other flavor if you want to try)
Directions:
Slice fresh carrots in slivers or coins. Mix butter or margarine, orange juice, and Maple Praline Syrup together. Place olive oil in skillet on medium heat on stove top, add carrots adn stir occasionally for 5 minutes or until almost to your desired tenderness (we like them crisp). Add mixture to carrots in skillet; stir in to coat carrots all over. Cook for 2 minutes or until desired tenderness. Serve hot.
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Item #3602
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#3607
AWE your taste buds with the Wild Blueberry Syrup. RIPE WHOLE Wild Blueberries, a recipe from past generations, and open kettle cooking make this fruit syrup taste like pourable preserves. Serve with breakfast, on ice cream & cheesecake, or as an ingredient in cakes, smoothies, shakes, and snacks.
Serving Suggestion:
Pork Tenderloin with Wild Blueberry Thyme Sauce
Ingredients:
2 pork tenderloins - 1 pound each
2 teaspoons kosher salt
1 teaspoons fresh ground pepper
2 teaspoons canola oil
1 large shallot - finely chopped
1 cup beef broth
1/4 cup Wild Blueberry Syrup
1 teaspoon fresh thyme - finely chopped
1 tablespoon unsalted butter
Directions:
Preheat oven to 425 degrees. Rub each tenderloin with 1 teaspoon of salt and 1/2 teaspoon pepper. In a large heavy saute' pan, heat oil over medium heat. Brown tenderloins for 1 1/2 minutes on all four sides. Transfer to a heatproof dish and cook for 15 minutes. While tenderloins are cooking, in a skillet used above saute' shallot over medium heat until softened, about 3-5 minutes. Add beef broth; bring to a boil and reduce to low heat, about 8-10. Scrape bits from bottom of pan. Stir in the Wild Blueberry Syrup and thyme; heat through for 2 minutes. Stir in the butter until melted. Remove tenderloins from oven and add to the saute' pan. Turn tenderloins to cover with sauce on all sides; let rest for 5 minutes. Transfer to a cutting board adn cut crosswise slices. Serve with sauce.
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#1601
1 lb.(average weight) wedge
Stripling’s Old Fashioned Red Rind Hoop cheese is mild in taste and is wonderful when served as a dessert cheese with melons, berries, and various wines.
But red rind hoop cheese is also great to have on hand in the summer when the squash is coming in fresh from the fields and you feel like whipping up a yummy squash casserole. Our recipe below for Summer Squash Casserole makes an impressive main course in and of itself since the cheese and eggs give heartiness. Pair it alongside sliced fresh tomatoes, cucumbers, and other garden vegetables as well as a slice or two of homemade corn bread.
Summer Squash Casserole
4 cups cubed yellow squash
1 medium onion, chopped
2/3 cup milk
2 eggs
2/3 cup melted butter
1 pound wedge Stripling’s Old Fashioned Red Rind Hoop Cheese, grated
1 ¾ cup crushed Ritz crackers
Salt and pepper to taste
1 clove garlic, minced
1. Cook squash until crisp to tender. Drain completely. Beat egg and milk together and add to squash. Then stir in onion, ½ of melted butter and ½ of crushed Ritz crackers; add ½ grated cheese. Mix together along with salt, pepper, and garlic.
2. Place into oblong casserole dish greased with butter. Sprinkle remainder of cheese on top, then sprinkle remainder of Ritz crackers on top of cheese.
3. With teaspoon dribble balance of butter over crackers and bake in 350 degree oven for 30 to 40 minutes making sure crackers are toasted but not scalded.
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#3606
Whole ripe blackberries are cooked slowly in open kettles, then combined with other natural ingredients to make these terrific fruit syrups. You can see the berries in the bottle, and as the syrup is poured on pancakes, waffles, oatmeal, or crepes. The syrups are also great as a topping for ice cream, cheesecake, and other desserts. Use the Blackberry Syrup in making dressings and marinade (equal parts syrup, olive oil, and balsamic vinegar), as a baking ingredient, or meat and vegetable glaze.
Serving Suggestion:
Blackberry Milk Shake (adapt to other flavors)
Ingredients:
One cup fresh or frozen blackberries
One cup vanilla ice cream
1/2 cup blackberry syrup
1/2 cup milk
Directions:
Put all four ingredients in blender, turn on high and it's ready in a few seconds. Frozen blueberries cause you to stop the blender and stir gently; then cover blender and start again.
Frozen yogurt may be used instead of ice cream.
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#3302
16 oz.
This jelly won’t roll off your knife! Blackberries are cooked slowly to create the juice; this is the way grandma cooked jelly. Most folks buy blackberry juice and take the short cut, but we'll have none of that in our kitchen.
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#1008
Our most popular choice. The sausage is slowly smoked with hickory to develop a richer smoke flavor.
1 unit = 1 lb.
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