Maple Recipes

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NEW FOR 2011 SUGARING SEASON!

MAPLELAND FARMS MAPLE PEAR UPSIDE-DOWN CAKE
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Featuring vanilla ice cream from our neighbors at Battenkill Creamery

 

MAPLELAND FARMS MAPLE PUMPKIN PECAN PIE
3 eggs
1 C. mashed pumpkin
½ C. sugar
¾ C. Mapleland Farms pure maple syrup
1 tsp. vanilla
½ tsp. cinnamon
¼ tsp. salt
1 C. chopped pecans
1 pie shell
Beat eggs slightly, add all remaining ingredients, and pour into the pie shell. Bake at 350°F for 35-40 minutes. Serve warm with whipped cream or ice cream.

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.

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

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.