RECIPES

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.   

Ingredients // 2 Tablespoon butter 1 medium onion, finely chopped 2 cloves garlic, minced 1 15oz can of tomato sauce ⅔ cup apple cider vinegar 1 cup Under The Bark Ghost Pepper Maple Syrup, divided 2 Tablespoon chili powder 1 Tablespoon mustard Pepper, to taste Directions // 1. Melt butter in a large skillet over low heat. 2. Add onion and garlic, then saute until translucent.3. Add remaining ingredients and 2/3 cup of the  maple syrup and bring to a boil.4. Reduce heat and simmer for 15 minutes. Then add the final 1/3 cup of syrup.5. Coat your meat with...

Ingredients // Salad: 6 cups kale, finely chopped 1 cup carrots, shredded 2 apples, chopped ½ cup walnuts, finely chopped ¼ cup raisins or dried cranberries 1 small red onion, sliced 2 cups cooked wild rice  Dressing: ½ cup olive oil ¼ cup balsamic vinaigrette 2 Tablespoon Under The Bark Maple Syrup 2 Tablespoons dijon mustard 1 clove garlic, minced Salt and Pepper to taste Directions // 1. In a large bowl, combine salad ingredients. 2. Whisk together dressing ingredients. Pour over salad. 3. Chill for 30 minutes and serve.