Maple
Recipes
MAPLE CHEESECAKE
8 oz. cream cheese-softened
8 oz. whipped topping
1/2 cup maple sugar
1 pre-made graham cracker pie crust
Mix all ingredients together and pour into pie crust. Let chill
overnight. Sprinkle top with maple sugar before serving.
MAPLE-GLAZED WALNUTS
1/2 c. maple syrup
1 tsp. cinnamon
1 tbsp. butter
1/4 tsp. salt
1 1/2 tsp. vanilla
2 c. walnuts
In an iron skillet or saucepan, stir together syrup, cinnamon,
butter, and salt. Cook and stir over medium heat until mixture
becomes brown and starts to thicken. Add vanilla, then nuts and
toss until the nuts are covered evenly with glaze. Quickly
spread and cool on wax paper.
MAPLY APPETIZERS
1 (13 1/2 oz.) can pineapple chunks
2 (8 oz.) pkgs. Brown & Serve sausage
(maple flavor)
4 tsp. cornstarch
1/2 tsp. salt
1/2 c. water
1/3 c. vinegar
1/2 c. maple syrup
1 lg. pepper (cut into sq.)
1/2 c. drained maraschino cherries
Drain pineapple, reserving syrup. Cut sausage into thirds,
crosswise and brown. Blend cornstarch, salt, pineapple syrup,
maple syrup, water and vinegar. Heat to boiling. Add pineapple
chunks, sausage, peppers and cherries. Serve in a fondue pot,
warm.
BAKED BEANS (WITH SYRUP)
1 qt. cooked beans
1 c. maple syrup
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
1/4 lb. sliced bacon
Place all ingredients together in a casserole, placing bacon
slices on top. Bake in a slow oven. (If desired, add 1 teaspoon
ginger and 1/2 teaspoon cinnamon.)
MAPLE MILK SHAKE 1
1 pt. chocolate ice cream, softened
1 qt. cold milk
1/2 c. maple syrup
Place ice cream, milk and syrup into a mixer bowl and beat with
electric mixer. Pour into glasses. Serve cold.
MAPLE MILK SHAKE 2
1 qt. milk
1/3 c. pure maple syrup
1/4 - 1/2 tsp. pure vanilla extract
Serve chilled as maple milk or whip with a whisk, mixer or
blender for maple shake. Add ice cream for a frappe or float.
MAPLE WALNUT OATMEAL MUFFINS
1 1/2 c. all purpose flour
1 c. rolled oats
1 c. sugar
1 tbsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/3 c. butter, melted
1 tsp. maple extract
1 1/2 c. coarsely chopped walnuts
Combine flour, oats, sugar, baking powder and salt in a large
bowl. Beat eggs lightly. Stir in milk, melted butter and maple
extract. Add milk mixture and nuts to dry ingredients; stir just
until moistened. Spoon batter into 12 large buttered muffin
cups. Bake in preheated 400 degree oven for 25 minutes or until
done.
MAPLE BUTTER
1/2 c. butter, softened
1/3 c. maple syrup
Beat together butter and maple syrup until smooth. Serve on warm
muffins.
MAPLE GINGERBREAD
1 c. maple syrup
1 c. sour cream
1 egg, well beaten
2 1/3 c. flour
1 tsp. baking soda
1 1/2 tsp. ginger
1/2 tsp. salt
4 tbsp. melted margarine
Blend syrup with sour cream and egg. Stir in all dry
ingredients. Add margarine and beat thoroughly. Pour into
greased 8"x12" baking pan. Bake at 350 degrees for 30 minutes.
Denver Teacher
APRICOT BREAD
1/2 c. packed dried apricots
1/3 c. water
2 c. whole wheat pastry flour
1 tbsp. baking powder
1/4 tsp. baking soda
1/2 c. maple syrup or 1 c. brown sugar
2 tbsp. butter
1 egg
1/3 c. orange liqueur
3/4 c. chopped pecans
Soak apricots for 20 minutes in water. Mix together flour,
baking powder, and baking soda. In another bowl, beat maple
syrup, butter, and egg. Wring water from apricots into orange
liqueur. Stir flour into butter mixture a little at a time,
alternating with liqueur mixture. Stir in apricots and nuts.
Pour batter into lightly oiled 9 x 5 inch loaf pan. Bake at 350
degrees for 45 to 60 minutes. Bread will be golden brown and
tooth pick should come out clean when done. Cool before cutting.
Makes 1 loaf.
MAPLE BAR
1/2 c. white sugar
1/2 c. maple syrup
1 c. nut meats, chopped
1 c. oatmeal
1/2 tsp. salt
1/2 c. shortening
2/3 c. flour
1 egg
1/2 tsp. baking powder
1 tsp. vanilla
Mix all at once. Pour into 8x8 greased and floured pan. Bake 30
minutes at 350 degrees.
MAPLE NUT CREAM CHEESE CUPS
1/4 c. milk
1/3 c. sugar
8 oz. pkg. cream cheese, softened
1 egg
1/2 tsp. vanilla
1/4 c. pure maple syrup or maple
flavored syrup
2 tbsp. graham cracker crumbs
1/4 c. chopped pecans
Line 6 muffin cups with paper liners; set aside. In large mixer
bowl combine all ingredients except maple syrup, graham cracker
crumbs and pecans. Beat at medium speed, scraping bowl often,
until smooth, 2 to 3 minutes. Pour cream cheese mixture evenly
into prepared muffin cups. Freeze until firm, 4 to 5 hours. In
small bowl stir together maple syrup and graham cracker crumbs.
Cover; refrigerate at least 2 hours. To serve, place each
dessert upside down on dessert plate. Let stand at room
temperature for 10 to 15 minutes. Remove paper after about 5
minutes. Spoon 1 tablespoon maple syrup mixture over each
dessert; sprinkle with nuts.
APPLE PANDOWDY
6 med. tart apples, pared and thinly sliced (about 6 c.)
1/2 c. sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 c. maple-flavored syrup or light molasses
3 tbsp. water
2 tbsp. butter or margarine, melted
1 1/4 c. all-purpose flour
1/4 tsp. salt
1/3 c. shortening
3 tbsp. milk
3 tbsp. butter or margarine, melted
Cream
Heat oven to 350 degrees. Mix apples, sugar, cinnamon, 1/4
teaspoons salt and nutmeg. Turn into ungreased 2 quart
casserole. Mix water and 2 tablespoons butter. Pour over apple
mixture. Next mix flour and 1/4 teaspoon salt. Cut in
shortening. Sprinkle in milk 1 tablespoons at a time, mixing
until all flour is moistened. Gather pastry into ball; shape
into flattened round on lightly floured board. Roll round to fit
top of casserole. Place over apples, brush with 3 tablespoons
butter. Bake 30 minutes; remove from oven. Cut crust into small
pieces, mix pieces into apple filling. Bake until apples are
tender about 30 minutes. Serve hot with cream.
SUGARBUSH MOUNTAIN MAPLE MOUSSE
1 envelope plus 2 tsp. unflavored gelatin
1/2 c. cold water
4 egg yolks, well beaten
1 c. pure maple syrup
1/2 c. light brown sugar
4 egg whites
2 c. whipping cream, chilled
Sprinkle gelatin on water; let soften 5 minutes, then set cup in
pan of hot water. Stir until gelatin dissolves. Add gelatin to
beaten egg yolks, mix into maple syrup and cook over medium-low
heat, stirring constantly, until mixture thickens and coats
spoon. Do not let mixture boil. Remove from heat and stir in
brown sugar, blending well. Transfer to a large bowl and cool to
room temperature. Beat egg whites until they form stiff peaks.
Whip cream only until stiff enough to hold its shape. With
rubber spatula, fold cream gently into maple syrup mixture. Then
fold in egg whites until whites no longer show. Spoon mousse
mixture into a 1 1/2 quart mold that has been rinsed in cold
water. Cover top with plastic and chill at least 4 hours or
until firm.
PRALINE CHEESECAKE
1/4 c. margarine
1 c. graham cracker crumbs
2 tbsp. brown sugar
24 oz. cream cheese
1 1/4 c. brown sugar
2 tbsp. flour
4 eggs
1 1/2 tsp. vanilla
1/2 c. pecans, chopped
3 tbsp. maple syrup
Crust: Melt butter in saucepan. Stir in crumbs and sugar. Pack
into bottom of ungreased 9 inch springform pan. Bake at 350
degrees for 10 minutes. Filling: Beat cheese, sugar and flour
together at medium speed until blended. Add eggs, one at a time,
beating until blended after each addition. Mix in vanilla and
nuts. Pour over crust. Bake at 350 degrees for 50 to 60 minutes
until firm. Chill. Topping: Spread syrup over the top of cooled
cheesecake. Chill.
MAPLE PEANUT YUMMIES
1/2 c. firmly packed brown sugar
1/2 c. margarine, softened, or shortening
1/2 c. peanut butter
1/2 c. maple flavored syrup or real maple syrup
1 egg yolk
1 1/2 c. all-purpose or unbleached flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
Sugar
Heat oven to 350 degrees F. In large bowl, beat brown sugar,
margarine and peanut butter until light and fluffy. Add syrup
and egg yolk; beat well. Lightly spoon flour into measuring cup;
level off. Stir in flour, baking soda, salt, baking powder; mix
well. If necessary, refrigerate 15 to 30 minutes for easier
handling. Shape dough into 1 inch balls; place 2 inches apart on
ungreased cookie sheets. With fork dipped in sugar, flatten
balls in criss-cross pattern. Bake at 350 degrees F. for 8 to 12
minutes or until golden brown. 4 dozen cookies.
WHIPPED MAPLE BUTTER
1/2 c. butter or margarine, room temp.
2 tbsp. sugar
2 tbsp. maple syrup or maple flavored syrup
WHIPPED TOFU CREAM
1 (8 oz.) container soft tofu, drained
1/4 c. maple syrup
2 tsp. vanilla extract
1 tsp. lemon rind
1 tsp. lemon juice
Place all ingredients in blender and whip for 5 minutes. Stir 4
or 5 times, then whip again for 5 minutes until creamy. Serves 4
to 6.
APPLE MAPLE STUFFING
1 stalk celery, chopped
1 med. onion, chopped
6 tbsp. butter or margarine
3 apples, chopped
1/4 c. maple syrup
3/4 c. water
4 c. herb seasoned cubed stuffing mix
Simmer celery and onion in 4 tablespoons butter for 2 minutes.
Add apples and remaining 2 tablespoons butter and simmer another
2 minutes. Add syrup and water and bring to a boil. Measure 4
cups stuffing mix into large bowl. Add hot mixture, stirring
well. Enough for a 6 to 10 pound bird.
OLD FASHIONED BAKED BEANS
1/2 c. molasses
1/2 c. light brown sugar or maple syrup
1 tsp. dry mustard
1/2 tsp. ginger
1 med. onion, cut up
1 sm. piece salt pork, cut up in pieces
Soak 1 pound Soldier beans overnight in enough water to cover
all. Parboil beans with 1 teaspoon baking soda until skins burst
by blowing on a spoon. Rinse well and put in bean pot. Add: Add
enough water to cover beans well. Bake 2 to 4 hours at 350
degrees, covered. Very good!
BARBEQUE SAUCE
2 tbsp. margarine
1/2 c. chopped onion
1 clove garlic
1 c. maple syrup
1 c. catsup
1 tbsp. Worcestershire sauce
1/4 c. lemon juice
2 tsp. horseradish
1 tsp. salt
1/4 tsp. pepper
Simmer 10 minutes. Makes 3 cups.
EASY CHICKEN FOR A CROWD
18 to 24 drumsticks (or thighs, wings or cut up whole
chicken)
1 c. maple syrup
1/2 c. soy sauce
1 can whole berry cranberry sauce
Mix together maple syrup, soy sauce and cranberry sauce. Par
boil chicken pieces for about 7 minutes. Drain and place into
slow cooker alternately with sauce. Pour remaining sauce over
top. Cover and cook about 6 hours (first hour on high, then
lower), until tender. Drain and serve. (Easy to eat at picnics
because chicken slides off the bone.)
STREUSEL PECAN PIE SQUARES
--CRUST:--3 c. flour
3/4 c. brown sugar
1 1/2 c. margarine--FILLING:--3/4 c. brown sugar
1 1/2 c. corn or maple syrup
1 c. milk
1/3 c. margarine
1 tsp. vanilla
4 eggs
1 1/2 c. pecans
Heat oven to 400 degrees F. Lightly spoon flour into measuring
cup, level off. In large bowl, combine all crust ingredients at
low speed until crumbly. Reserve 2 cups crumb mixture for
filling and topping. Press remaining crumb mixture in bottom and
3/4 inch up sides of ungreased 15x10x1 inch baking pan. Bake at
400 degrees F. for 10 minutes. In large bowl, combine 1/4 cup
reserved crumb mixture and all filling ingredients except
pecans. Pour over prebaked crust; bake an additional 10 minutes.
Reduce oven temperature to 350 degrees F. Sprinkle remaining 1
3/4 cups reserved crumb mixture over filling; bake at 350
degrees F. for 20-25 minutes until filling is set and crumb
topping is golden brown. Serve with whipped cream or ice cream,
if desired. 15 servings. |
