Recipes

Thanks to the Buncombe County Tourism Development Authority and the 1891 Cedar Crest Victorian Inn for sharing this recipe

The perfect combination of sweet and salty to accompany delicious pork chops

Butter14 ounces (1can) sweetened, condensed milk14 ounces  ( 1 ¾ cup) Maple Creek Farm Sorghum Syrup You can vary this recipe.  Just use approximately one part sorghum to one part milk. Use a little more sorghum if you want more of

MAPLE-GLAZED PECANS 1/2 c. Maple Creek Farm Maple Syrup1 tsp. Cinnamon1 tbsp. Butter1/4 tsp. Salt1 1/2 tsp. Vanilla2 c. Pecans In a cast iron skillet (or saucepan) stir together syrup, cinnamon, butter, and salt. Cook over medium-low heat, stirring

1 C Maple Creek Farm Sorghum syrup (molasses) ½ t. salt 2 sticks butter ½ t. baking soda 1 t. vanilla 1.5 C brown sugar 15-20 C. popped corn Peanuts   Combine brown sugar, butter, sorghum and salt.  Bring to a boil o

Thaw one Maple Creek Farm  ham or shoulder roast Pat dry and rub with salt and red pepper flakes Place roast in crock pot (adding no liquid) Cook on low for 8 hours or until pork pulls apart easily with a fork. Pull pork, removing any bone

Form Maple Creek Farm Breakfast Sausage into patties. Cooking on medium-low heat, drizzle maple syrup over the patties Cook slowly until sausage is fully cooked and syrup has caramelized. Enjoy!