RECIPES

Ingredients // 2 cups butternut squash, peeled and cut into 1/2" cubes ¼ cup Under The Bark Habanero Maple Syrup 1 Tablespoon olive oil Salt and Pepper to taste   Directions // 1. Toss squash with oil and maple syrup. 2. Bake at 425 degrees for 20-25 minutes3. Stirring every 10 minutes.4. Season with salt and pepper before serving. 

Ingredients // ½ cup Under The Bark Bourbon Maple Syrup ⅔ cup stone ground mustard 1 Tablespoon balsamic vinegar salt and pepper to taste Boneless skinless chicken breasts   Directions// 1. Combine maple syrup, mustard, vinegar, salt and pepper in a stainless steel pot.2. Slowly heat while stirring until the glaze just starts to thicken. 3. Divide the glaze in half. Use half to baste the chicken while it is being grilled, use the rest as a dipping sauce.

Ingredients // Ice Cream: 5 oz Under The Bark Ginger Maple Syrup 3 cups heavy cream 2 cups half and half 3/4 cup sugar Directions//  Ice Cream:1. Mix all ingredients until sugar dissolves. 2. Pour in ice cream maker and follow manufacturers directions.3. Put in a freezer safe bowl and freeze until desired consistency.  Grilled Peaches: Drizzle Three Rivers Farm Ginger Maple syrup over peach quarters and grill for a few minutes until cooked through. When ready to serve, top ice cream with grilled peaches and chopped pecans.

Ingredients // 2 cups sunflower seeds, roasted/unsalted 1 cup medjool dates 1 Tablespoon coconut oil 2 Tablespoon Under The Bark Cinnamon Maple Syrup Pinch salt 1 cup unsweetened, shredded coconut   Directions // 1. Blend dates and sunflower seeds in a food processor until finely chopped. 2. Then add the coconut oil, maple syrup, salt and process until combined. 3. Form into bite sized balls and roll in unsweetened shredded coconut. 4. Keep refrigerated.