Vermont Recipes
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Maple Recipes
Vermont Maple Syrup Pie
INGREDIENTS
225 g (1 cup) all-purpose flour
80 g (1/3 cup) butter or margarine
2.5 g (½ teaspoon) salt
80 ml (1/3 cup) cold water
Filling:
225 ml (1 cup) pure Vermont maple syrup Dark
100 ml (½ cup) light (single) cream
100 g (½ cup) all-purpose flour
100 ml (½ cup) water
Nuts or coconut
DIRECTIONS
Line pie pan with pastry and cook. Mix flour with water. Add to boiling pure
maple syrup. Stir and allow to thicken. Add cream. Cool and pour into already
cooked pie shell.Sprinkle with chopped nuts or coconut.
Tarte au Sirop d’Erable
Maple Syrup Pie
INGREDIENTS
1 cup pure maple syrup
½ cup of water
3 teaspoons corn starch
2 teaspoons cold water
2 teaspoons butter
¼ cup crushed nuts
Ready-made pie crust or mix
DIRECTIONS
Simmer water and maple syrup for about 5-6 minutes. Add the cornstarch,
which has been dissolved in the cold water. Cook, stirring constantly until
it thickens.Add butter and nuts. Let cool. Fill the ready-made pie crust
with the above solution. Top the pie with another piecrust or create a lattice
effect with the pastry dough.
Bake in 400F oven for 25-30 minutes.
Sarah’s Vermont Maple Apple Pie
Low sugar, a whole wheat pastry crust, delectable Vermont flavor.
INGREDIENTS
WHOLE WHEAT CRUST
2 cups whole wheat pastry flour
1/2 teaspoon salt
3/4 cup of butter or shortening (or 1/2 of each)
4-6 tablespoons cold water
DIRECTIONS
Mix flour and salt together. Mix in butter or shortening with fingers
or pastry cutter (mix should be crumbly). Add cold water. Form pastry
dough into a ball and refrigerate for 30 minutes. On a floured surface,
divide and roll pastry out into 2 shells.
Place bottom shell in 9-inch pie plate.
INGREDIENTS
MAPLE APPLE FILLING
6 cups peeled, sliced apples (Northern Spy, and Cortland apples are best)
2-5 tablespoons of Vermont maple syrup
(riper apples are sweeter and will require less syrup)
3 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup apple cider
1 tablespoon butter
DIRECTIONS
Mix together apples, flour, cinnamon, and salt and fill bottom shell.
Drizzle syrup over the top, add cider, dot with butter, and cover with
second pastry shell. Cut several slashes in top crust. Bake in preheated
oven at 425º F for 10 minutes. Reduce heat to 375º and bake about 35 minutes.
Best served with a slice of Cabot® Vermont Cheddar cheese, recently voted
the World’s Best.
It is Even Better served some Ben & Jerry's Vanilla Ice Cream with it, and the
Cabot® Vermont Cheddar Cheese.
Both are My Personal Favorites.
MAPLE PUMPKIN PIE
INGREDIENTS
1 cup or 1 can pumpkin (or squash)
2 beaten eggs
1 tbs. cornstarch
½ tsp. nutmeg
½ tsp. cinnamon
1 1/3 cups maple syrup
¼ tsp. salt
1/3 cup sugar
½ cup milk
1 tbs. melted butter
DIRECTIONS
In a large bowl, stir pumpkin together with cornstarch, cinnamon, nutmeg,
sugar and salt until
thoroughly mixed. Add melted butter, milk and maple syrup and mix. Stir
in beaten eggs until
smooth then pour mixture into a deep-dish 9-inch pie crust. Bake at 450 degrees
F for 15 minutes, lower temperature to 350 degrees and bake another 40 minutes
until knife inserted in the center comes out clean. Serve warm or cold with
whipped cream.
Maple Cream Pie
INGREDIENTS
1 cooked pie crust
Combine in a microwave dish:
2 1/4 cups milk
2 cups Grade B maple syrup
3 egg yolks, beaten
4 heaping Tbs Flour
1 dash of salt
DIRECTIONS
Mix well and microwave on high stirring every five minutes. I do 2-five minute
settings, followed by 2 minutes.Add 2 tsp vanilla and stir.Put pudding in pie crust.
I like to make a meringue with the egg whites. Beat them with 1/2 tsp vanilla, 1/4
tsp cream of tartar. Gradually add 6 Tbs of sugar while beating to stiff and glossy
peaks. Spread over hot filling and bake 350 degrees for 12-15 minutes
Cool the pie, cover and store in fridge.
Maple Walnut Cream Pie
INGREDIENTS
2 cups milk
Dash of salt
2 cups pure maple syrup
1 teaspoon vanilla
3 egg yolks, well beaten
½ cup chopped walnuts
6 tablespoons flour
½ cup yogurt or whipped cream
DIRECTIONS
Combine milk, syrup, egg yolks and flour in a double boiler. Cook slowly over
simmering water for about ½ hour. Add a dash of salt and vanilla. Pour into
baked pie shell. Sprinkle with half of the nuts. Chill. Shortly before serving,
spread on yogurt or whipped cream and sprinkle the rest of
the nuts over the pie.
Serves 8
Maple Pecan Pie
INGREDIENTS
1 9" pastry pie shell
3 eggs
1 8 oz. (250 ml.) Bottle of pure maple syrup
½ cup light brown sugar, firmly packed
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 ¼ cups pecan halves or pieces
DIRECTIONS
In bowl, combine the ingredients except (of course) for the pie shell.
Pour into the shell. Bake in lower rack of 350F oven for 35-40 minutes
or until golden. Cool.
Maple Granola
INGREDIENTS
7 c. thick oat flakes (rolled oats), uncooked
1 c. flaked coconut
1 c. wheat germ
1 c. almonds, sliced or broken up
1 c. pecans or walnuts, chopped or broken up
1 c. sunflower seeds, raw or toasted
1 tsp. salt
1 c. vegetable oil
1 c. maple syrup
1 tbsp. vanilla
1 c. raisins
additional dried fruit/nuts as desired
DIRECTIONS
Spread granola on a couple of large, un greased
baking sheets. Bake in a preheated 250 degree
oven for 2 hours, tossing mixture every 15
minutes or so. Remove pans from oven and cool
completely. Transfer granola to a large bowl,
and mix in raisins and any additional dried
fruit desired – dates, figs, currants, dried
cranberries or blueberries, etc.Then store in a
tightly closed container at room temperature.
NEW ENGLAND INDIAN PUDDING
INGREDIENTS
5 cups of milk
2/3 cup cornmeal
½ tsp. salt
1 tbs. molasses
1-cup maple syrup
4 tbs. unsalted butter
½ tsp. ground ginger
½ tsp. cinnamon
1 cup raisin or chopped dates (optional)
DIRECTIONS
Butter a 2 or 2 ½ quart casserole and preheat oven to 300 degrees.
Heat milk over medium heat in a large, heavy pan. Slowly add cornmeal
stirring constantly with a wooden spoon. Cook and stir for about 10 minutes
until the mixture thickens. Lower heat, add the rest of the ingredients and
continue stirring for about two minutes. Pour into the buttered baking dish
and bake for 2 to 2 ½ hours. Best served warm with vanilla ice cream or a
dollop of whipped cream.
Vermont Maple Syrup Pudding
INGREDIENTS
Pudding:
450 g (2 cups) all-purpose flour
20 g (4 teaspoons) baking powder
5 g (1 teaspoon) salt
160 ml (¾ cup) liquid (water or milk)
60 g (4 tablespoons) butter
Sauce:
450 ml (1 cup) pure Vemont maple syrup Dark
100 ml (½ cup) water
Pinch of salt
10 g (2 teaspoons) cornstarch
DIRECTIONS
Sift flour, baking powder and salt, 2 or 3 times. Cut in butter with 2 knives or
pastry blender.Promptly add liquid and handle as little as possible. Roll out 1.5
cm (½ inch) thick.Butter lightly,sprinkle with sugar. Roll like a jellyroll
(sponge). Cut into slices 2 cm (¾ inch) thick. Bake in hot oven in sauce made with
pure Vermont maple syrup, water, pinch of salt and cornstarch.
Maple Syrup Pudding
Recipe from Ginger Isham, Maple Grove Farm, Williston, VT.
INGREDIENTS
1 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1/4 c. dark brown sugar
1/2 c. milk
1 tsp. vanilla
1/4 c. melted butter
DIRECTIONS
Mix together
Place batter in 1-quart casserole. Sprinkle with raisins or chopped
nuts. In a saucepan, bring 3/4 c. maple syrup and 1/3 c. water to a boil.
Pour this over the batter and bake in 350 degree oven for 35-40 minutes.
Serve warm with light cream.
Maple Bread Pudding
INGREDIENTS
¾ cup pure maple syrup
1 teaspoon lemon juice
3 slices bread without the crusts
2 eggs
2 cups milk
1 tablespoon butter
¼ teaspoon salt
1/2 cup nutmeat or raisins
¼ teaspoon vanilla
DIRECTIONS
Pour maple syrup into the top of the double boiler. Butter each slice of bread
and cube them.Add to syrup then add nuts or raisins and juice. Beat together eggs,
milk, salt and vanilla and pour over the bread mixture. Do not stir. Set over gently boiling
water. Cook 1 hour. This will make its own sauce.Spoon sauce over each serving.
Serves 4 –6
Microwave Maple Pudding
INGREDIENTS
2 cups maple syrup
1 cup milk
1 egg
3 heaping teaspoons cornstarch
<TOP>
DIRECTIONS
Mix syrup and egg together well. Dissolve cornstarch in milk. Mix together well
and put it in a microwave bowl. Cook ten minutes, press memory 1 select heat 8,
stirring every three minutes.
Maple Bread Pudding
INGREDIENTS
1 tablespoon butter
3 cups fresh bread crumbs
2 cups warm milk
1 cup pure maple syrup
4 eggs, beaten
2 tablespoons sugar
1 teaspoon vanilla extract
¼ teaspoon salt
½ teaspoon nutmeg
¼ cup raisins
DIRECTIONS
When preparing breadcrumbs, trim away the crusts. Melt butter. Pour into a 1 ½ qt.
casserole dish. Stir in breadcrumbs. Pour milk over breadcrumbs and let soak 10-12
minutes. Pour maple syrup over mixture and stir gently. In a separate bowl combine
eggs, sugar, vanilla, salt and nutmeg. Beat well. Stir in raisins. Pour over bread
mixture. Bake in pre-heated 350 degrees F oven for 45-55 minutes or until knife
inserted comes our clean. (Place casserole dish in pan of hot water in oven. Water
should come half way up on casserole.) Beat the butter until light. Add the eggs
one at a time, beating well after each addition. Beat in
the maple syrup gradually until the mixture is light. Add the vanilla. In another
bowl sift together the flours, baking powder salt, cinnamon and nutmeg. Fold the
dry ingredients into the butter mixture. Spoon the batter into the prepared pan.
To make the topping, put the apples in a bowl and toss with butter, sugar and cinnamon.
Arrange decoratively on top of the batter. Bake for 40-45 minutes until the apples are
browned and tender and a toothpick inserted in the centre of the cake comes out clean.
Remove the cake to a wire rack and let cool for 10 minutes before removing it from the
pan.
Maple Bread Pudding with Bananas and Cream
INGREDIENTS
4 day-old croissants, cut up into 1-inch cubes
2 cups half-and-half
2 cups heavy cream
Pinch salt
1 vanilla bean, split lengthwise
6 eggs
1 cup granulated sugar
1/2 cup maple syrup
Garnish
Bananas, sliced
Whippped Cream
DIRECTIONS
Preheat oven to 375 degrees F (190 C).
Butter a 9 x 9-inch baking dish and line it with plastic wrap going up
the walls of the pan.
Cut up the croissants into 1-inch cubes and place them on a sheet pan.
Place in oven and toast for 10 to 15 minutes until slightly crisp, then
place them in a bowl.
Meanwhile, in a saucepan, heat the half-and-half, cream, salt, and vanilla
bean over medium heat, stirring occasionally to make sure the mixture doesn't
burn or stick to the bottom of the pan. When the cream mixture reaches a fast
simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 minutes.
In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly,
gradually add the hot cream mixture. Strain over the croissant cubes to remove
the vanilla bean, and let soak 15 minutes, gently turning the cubes over once.
Empty the mixture into the baking dish. Let soak another 30 minutes, or overnight,
in the refrigerator. Heat the oven to 350 degrees F (180 C).
Place the baking dish in a hot water bath. Bake until just set and very light
golden brown on top, about 25 to 30 minutes. Let cool, then chill in the refrigerator
4 hours or overnight. The next day, turn out the pudding and cut 3-inch rounds from
the pudding, place them on a microwave-proof pan and cover with plastic wrap.
To serve, warm maple syrup in a saucepan and keep warm. Warm the rounds of bread pudding
in the microwave and serve topped with hot maple syrup, sliced bananas and whipped cream.
Makes 8 servings.
Maple Creme Brule
INGREDIENTS
1 quart heavy cream
1 vanilla bean
½ cup sugar
9 egg yolks
1/3 cup pure maple syrup
DIRECTIONS
Heat cream with vanilla bean and sugar on medium heat, while stirring, until sugar
dissolves. Do not boil. Remove from heat and remove vanilla bean. Whisk egg yolks
and maple syrup together. Slowly add cream to the egg mixture. Pour equal amounts
of custard mixture into 8 individual ramekins. Place ramekins side by side in a
roasting pan and fill with warm water half way up the sides of ramekins. Bake in
preheated 350F oven for 45 minutes, until custard is set. Cool in refrigerator
until serving time. Before serving, sprinkle top of each custard dish evenly with
brown sugar and run under broiler until sugar caramelizes. Remove and serve.
Maple Syrup La Cream
INGREDIENTS
1 tablespoon gelatin
¼ cup cold water
½ cup milk, scalded
2/3 cup pure maple syrup
1/8 teaspoon salt
2 cups heavy cream (35%m.f.), whipped
Fresh fruit and mint leaves to garnish
DIRECTIONS
Soak gelatin in cold water for 5 minutes, and then stir into scalded milk.
Add maple syrup and salt
and chill until mixture begins to thicken, approximately 45 minutes. Prepare
whipped cream and
gently fold into gelatin mixture. Pour into a large bowl or individual serving
dishes. Chill several
hours, until firm. Garnish with fruit and mint leaves, if desired.
Serves 6.
Pure Vermont Maple Cream
Spreadable fudge! A smooth, creamy confection that melts in your mouth!
Great for toast, crackers, biscuits, donuts or anything you can think up!
INGREDIENTS
1 pt. fancy grade maple syrup
small dab of butter
DIRECTIONS
Place in deep saucepan and cook to 232 degrees. Place pan in bowl
of cold water and cool till completely cool, may be slightly thick.
Do not stir or agitate during cooling! Stir with electric mixer till
lightened, thick and a slight grain can be detected and it loses its
gloss. Keep refrigerated.
Almond Cream
INGREDIENTS
1 cup blanched almonds
1 teaspoon vanilla
¼ cup maple syrup
¾ water
DIRECTIONS
Blend until smooth and creamy. Use in place of whipped cream. Great in coffee.
Blueberry Maple Bread Pudding with Lemon
Whipped Cream
INGREDIENTS
¾ cup heavy cream (35% m.f.)
¼ teaspoon grated lemon peel
2 tablespoons powdered sugar
1 ½ tablespoons fresh lemon juice or to taste
¾ cup half & half
¼ cup of pure maple syrup
½ teaspoon vanilla
2 large eggs
4 cups French bread cubes
1 cup blueberries, fresh or frozen
DIRECTIONS
Lemon Whipped Cream: In a medium bowl, beat ½ cup heavy cream at medium speed.
As cream begins to thicken, add grated lemon peel and powdered sugar. Drizzle
in the lemon juice and whip until stiff. Refrigerate.
Bread Pudding: In a medium bowl, whisk together remaining ¼ cup cream,
half- &-half, maple
syrup, vanilla and eggs. In a large bowl, pour cream mixture over bread cubes;
mix well. Fold in
blueberries. Pour into a 2-quart baking dish. Refrigerate 15 to 30 minutes.
Preheat oven to
350F. Bake uncovered until set, about 30-40 minutes. Serve warm with lemon
whipped cream on
top. Serves 4 to 6.
Maple Apple Crisp
INGREDIENTS
¾ cup pure maple syrup
¼ cup granulated sugar
¾ cup sifted flour
¼ teaspoon salt
½ cup butter
3 apples, sliced and cored
DIRECTIONS
Line greased pie pan with sliced apples. Blend the remaining ingredients
in a bowl. Spoon over the apples; sprinkle with cinnamon, if desired. Bake
at 425F oven for 15 minutes and then reduce the heat to 350F for 35-40 minutes.
For topping, add whipping cream,
flavoured with 1 tablespoon of maple syrup when beating the cream.
Vermont Apple Crisp
INGREDIENTS
6 cups apples, chopped
1 teaspoon cinnamon
1 ½ tablespoon whole wheat flour
6 tablespoons pure maple syrup
1 cup whole wheat flour
½ cup oat flakes
¼ teaspoon sea salt
¼ teaspoon baking soda
1/3 cup sunflower oil
DIRECTIONS
Toss apples with ¼ teaspoon cinnamon and 1 ½ tablespoons flour in backing dish.
Drizzle with 3 tablespoons maple syrup. In a separate container combine the flour,
oats, salt,baking soda, and rest of cinnamon. Mix in sunflower oil and drizzle on
the remaining maple syrup. Mix with fork and spread over apples. Bake at 350F for
45 minutes or until apples are tender.
Maple Vermont Apple Crunch
INGREDIENTS
Base:
900 g (4 ½ cups) peeled and sliced apples
30 g (2 tablespoons) all-purpose flour
160 g (¾ cup) white sugar
100 ml (½ cup) pure maple syrup
5 g (1 teaspoon) cinnamon
Topping:
325 g (1 ½ cups) oatmeal
325 g (1 ½ cups) all-purpose flour
100 ml (½ cup) pure maple syrup
160 ml (¾ cup) melted butter
5 g (1 teaspoon) baking soda
5g (1teaspoon) baking powder
100 g (½ cup) chopped nuts
DIRECTIONS
For base, mix all ingredients and put in an ungreased 23x30 cm (9x12 inch)
baking dish. Combine topping ingredients and spread on top of base. Bake 40
minutes at 350 Degrees F.
Serve with ice cream or whipped cream and
pure Vermont maple syrup.
Maple Apple Crunch
INGREDIENTS
8 to 10 graham crackers, crushed
½ cup butter or margarine
4 apples
½ cup maple syrup
DIRECTIONS
Mix cracker crumbs and butter thoroughly. Slice the apples. Butter a 1-quart
baking dish and place apples in the bottom of the dish. Pour maple syrup over the apples and
add cracker mixture. Bake at 325F oven for 25 minutes. Top with whipped cream or ice cream.
Serves 6.
Almond Maple Granola Recipe
INGREDIENTS
4 cups mixed organic whole grain flakes, such as oat, kamut, barley
and wheat
1 cup sliced natural almonds
2 tablespoons cold unsalted butter, cut into 6 pieces
1/4 cup all-purpose flour
2 tablespoons sugar
1 inch salt
1/3 cup pure maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1/2 cup golden raisins
1/2 cup dried cranberries
DIRECTIONS
Preheat the oven to 350°. Combine the whole grain flakes with the almonds on a large rimmed baking sheet. Spread in an even layer and toast for about 10 minutes, stirring once, until light golden. Transfer the grain mixture to a large bowl. Leave the oven on. Coat the warm baking sheet with 1 teaspoon of the butter.
In a mini processor, combine the remaining 1 tablespoon plus 2 teaspoons of butter with the flour, sugar and salt and pulse until the mixture resembles coarse crumbs. Or, pinch the ingredients together with your fingers. Add the crumbs to the grain mixture and toss. In a small pitcher, combine the maple syrup with the vanilla and almond extracts. Pour over the grain mixture and stir until the grains are evenly moistened.
Spread the granola on the buttered baking sheet in an even layer and toast for 12 to 14 minutes, stirring once, until golden and dry. Let cool completely then stir in the raisins and cranberries.
Per Serving: Calories 186 kcal, Total Fat 6.2 gm, Saturated Fat 1.4 gm
Make Ahead: The granola can be kept in an airtight container for up to 2 weeks or frozen for 2 months.
This recipe for Almond Maple Granola serves/makes 16
Maple French Toast
INGREDIENTS
6 to 8 slices of bread
3 eggs
100 ml (½ cup) pure maple syrup
225 ml (1 cup) milk
50 ml (¼ cup) light (single cream)
Salt
Nutmeg
DIRECTIONS
Remove crusts from slices of bread. Beat eggs until light; add pure maple syrup,
cream, milk, salt and nutmeg. Dip slices of bread one at a time in the egg mixture
and fry both sides in butter.
Pure Maple Syrup Pancakes
INGREDIENTS
100 g (½ cup) flour
Pinch of salt
1 whole egg and 1 egg yolk
300 ml (1 cup) milk
15 g (1 tablespoon) melted butter
100% Pure Maple Syrup
Butter
DIRECTIONS
Sift flour and salt into a bowl. Make a well in the centre of the flour,
add egg and egg yolk. Start to add milk slowly, stirring all the time.
When half of the milk has been added, stir in the melted butter and whisk
until smooth. Finally add the rest of the milk and let stand for 1 hour
prior to making the pancakes. Make pancakes, garnish with a dab of butter
and generous helping of pure Vermont maple syrup.
Serves 4.
Apple Pancakes
INGREDIENTS
2 large cooking apples
1 teaspoon cinnamon
¼ cup melted butter
¼ cup chopped pecans
1/3 cup sugar
Pancake batter (your favourite mix)
DIRECTIONS
Heat oven to 450F. In 9-10” skillet, sauté apples in butter over medium heat
until tender.
Remove skillet from heat and sprinkle in the nuts. Pour pancake batter over
the apples and
sprinkle with sugar and cinnamon. Bake 15 minutes or until pancake is puffed
and sugar is
melted. If ovenproof skillet is not available, bake in 9-10” pie plate or protect
handle of skillet
with aluminum foil. Now, pour Vermont Maple Syrup and ENJOY!
Maple-Frosted Apple Pan-Tart
You don't even need a pie pan to bake this new version
of apple pie. It's quickly shaped, then baked on a cookie sheet.
INGREDIENTS
Crust
1 box (15 oz) Pillsbury® refrigerated pie crusts,
softened as directed on box
1 teaspoon all-purpose flour
1 egg white, beaten
Filling
1 1/2 cups corn flakes cereal
6 cups thinly sliced, peeled apples (6 medium)
1 cup granulated sugar
1 teaspoon ground cinnamon
Glaze
1/2 cup powdered sugar
3 tablespoons maple-flavored syrup
DIRECTIONS
1 Heat oven to 350°F. Remove 1 pie crust from pouch; place flat
on work surface. Sprinkle crust with 1/2 teaspoon of the flour.
Place crust, flour side down, on un greased cookie sheet.
2 Sprinkle cereal over crust to within 1/2 inch of edge.
Top with apples. Sprinkle with granulated sugar and cinnamon. Brush
edge of crust with beaten egg white.
3 Remove second pie crust from pouch; place flat over filling.
Fold edge of bottom crust over top crust; pinch edge to seal and flute.
Cut slits in several places in top crust. Brush top with egg white.
4 Bake 45 to 55 minutes or until crust is golden brown and apples
are tender.
5 In small bowl, mix glaze ingredients until smooth. Drizzle over
warm tart. Serve warm or cool.
Makes: 8 servings
Tarte au Foudant a L’Erable
INGREDIENTS
2 cups graham cracker crumbs
1/3 cup pure maple syrup
1/3 cup butter, melted
¼ cup butter, second amount
1 cup caramels, preferably maple flavoured (30-32)
1 cup 2% milk, warmed
3 large egg yolks
1 envelope unflavoured gelatin
3 tablespoons cold water
¼ cup boiling water
½ cup heavy cream (35% m.f.)
3 tablespoons pure maple syrup
DIRECTIONS
Preheat oven to 375F. Prepare crust by mixing together graham crackers crumbs,
1/3 maple
syrup and melted butter. Pat into a lightly greased 9-inch pie plate and bake 8 minutes.
Remove from oven and set aside to cool.
Over boiling water in a double boiler combine second amount of butter, caramels and warm
milk.Cook, stirring constantly, until caramels are melted and mixture comes to a boil.
Remove from stove and immediately whisk in egg yolks, stirring until fully incorporated.
Sprinkle gelatin overcold water and allow to soften, approximately 5 minutes.Stir boiling
water into Stir boiling water into gelatin,then fold into caramel mixture. Pour into
prepared crust, cover with plastic wrap and refrigerate until firm,approximately 3-4 hours.
At serving time, whip heavy cream until soft peaks form. Gently whip in 3 tablespoons
maple syrup and continue to beat until cream stiffens.
Cut pie in wedges and serve with a dollop of maple flavoured whipped cream.
Serves 6-8
Maple Toasted Walnuts
INGREDIENTS
Chop walnuts coarsely
Soak walnuts in pure maple syrup
DIRECTIONS
Layer on baking sheet. Bake for 20 minutes at 325F. Allow to cool before serving.
Maple Roasted Pecans
Recipe from the New England Culinary Institute
INGREDIENTS
4 c. pecan halves
1 c. powdered sugar
2 oz. maple syrup
DIRECTIONS
Heat pecans and powdered sugar in a saute pan over
low-medium heat until caramelized, folding constantly.
When the sugar has almost completely caramelized,
stir in the maple syrup. Cook for 3 more minutes,
stirring constantly. Spread evenly on a sheetpan
lined with parchment paper and separate the pecans.
<TOP>
Maple Bars (Country Journal)
Recipe from Fred and Betty Smith, Smith’s Sugar Shack, Westford, VT.
INGREDIENTS
1 c. unsalted butter, softened
1 c. sugar
2 tsp. vanilla
1 c. maple syrup
2 large eggs
Add:
1 1/3 c. flour
1 tsp. baking powder
2 c. rolled oats (not instant)
1 c. flaked coconut
1 c. finely chopped walnuts
DIRECTIONS
Mix together: Spread mixture in a greased 9x13" pan. Cook at 350 degrees about 30 minutes.
Cool and cut into bars.
I have cut back on the amount of butter and found there was no difference.
Maple Bars
INGREDIENTS
½ cup sugar
2/3 cup sifted flour
½ cup soft shortening (or ¼ cup of butter and ¼ cup shortening)
1 cup nutmeats
1 cup rolled oats
½ teaspoon baking powder
½ cup pure maple syrup
1 teaspoon vanilla
1 egg
DIRECTIONS
Preheat oven to 350F. Grease a square pan, 8”x8”. Mix all the ingredients thoroughly.
Spread into prepared pan. Bake for 30-35 minutes. Cut into squares while still warm.
Makes approximately 16 bars.
Maple Cookie Bars
INGREDIENTS
½ cup sugar
½ cup shortening, softened
½ cup pure maple syrup
1 egg
2/3 cup flour
1 cup nuts, chopped
1 cup rolled oats
½ teaspoon baking powder
1 teaspoon vanilla
DIRECTIONS
Mix ingredients well. Pour into greased square pan. Bake at 350F for
30-35 minutes. Cut into squares while warm.
Adams Farm Chewy Maple Cookies
Recipe courtesy Adams Farm of Wilmington, Vermont.
Here's another recipe that has been passed down through the generations of Adams here on the farm. We have done our best to write down the approximated measurements.
INGREDIENTS
/2 cup shortening
1 cup packed brown sugar
1 egg
1/2 cup (4 oz.) Adams Farm's pure Vermont Maple Syrup
1/2 teaspoon vanilla extract
1 and 1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup flaked coconut
DIRECTIONS
Preheat oven to 350 degrees. Grease cookie sheets.
In a mixing bowl, cream shortening and brown sugar until fluffy.
Beat in the egg, maple syrup, and vanilla until well mixed.
Combine flour, baking powder and salt. Add flour mixture to
creamed mixture. Stir in coconut. Drop by tablespoonful 2 inches
apart onto greased baking sheets.
Bake at 350 degrees for 8-10 minutes.
Oatmeal Maple Cookies
INGREDIENTS
½ cup Crisco shortening
1 cup maple syrup
½ cup milk
1 egg, beaten
1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
Mix well all the above ingredients in a large bowl.
1 ½ cups oatmeal
½ cup raisins
½ cup chopped nuts (walnuts or pecans)
DIRECTIONS
Mix into the above mixture. Drop by tablespoon onto ungreased cookie sheet. Bake at 375 F
oven for 10 minutes. Cool on rake.
Makes 2 dozen cookies.
Summit Harvest Maple Cookies
INGREDIENTS
1 egg
160 g (¾ cup) vegetable shortening
225 ml (1 cup) pure maple syrup
50 ml (¼ cup) water
5 ml (1 teaspoon) vanilla extract
675 g (3 cups) oatmeal
225 g (1 cup) all-purpose flour
5 g (1 teaspoon) salt
2.5 g (½ teaspoon) baking soda
225 g (1 cup) trail mix
DIRECTIONS
Preheat oven to 350F (175C). Beat together egg, shortening, pure maple syrup,
water and vanilla extract until creamy. Add remaining ingredients. Drop by the
spoonful on a greased cookie (biscuit) sheet. Bake 12 to 15 minutes.
Makes 24 cookies.
Maple Walnut Scones
INGREDIENTS
3 1/2 cups flour
1 1/2 cups wheat flour)
1 cup finely chopped walnuts
4 teaspoons baking powder
1 teaspoon salt
2/3 cup vegetable shortening (or butter)
1 cup milk
1/2 cup maple syrup
1/2 teaspoon maple flavoring
Extra flour (for sprinkling)
DIRECTIONS
Set the oven to 425 degrees F. Grease a large baking sheet.
In a large bowl, combine flour, chopped walnuts, baking powder, and salt.
With pastry blender or two knives, cut in shortening until mixture resembles
coarse crumbs.
Add the milk, 1/3 cup of the maple syrup and the maple flavoring and mix
lightly with a fork until the mixture clings together and forms a soft dough.
Turn the dough out
onto a lightly floured surface and knead it gently 5 or 6 times. Divide the
dough in half. With a lightly floured rolling pin, roll half into a 7-inch round.
Cut it into 8 wedges. Repeat with the remaining half.
Place the scones on the baking sheet and use a fork to pierce the tops. Brush
them with the remaining maple syrup (or a little extra).
Bake the scones for 15 to 18 minutes until golden brown. Serve warm.
Makes 16
Maple Sugar Biscuits
INGREDIENTS
2 cups flour
½ teaspoon salt
4 teaspoons baking powder
4 tablespoons shortening
¾ cup milk
1 cup pure maple syrup
DIRECTIONS
Sift dry ingredients into a bowl. Mix in shortening. Add milk to make a soft dough.
Pat or roll out dough to one-half inch thickness. Cut with a small biscuit cutter.
Spread with softened butter and with male syrup (if desire, cinnamon).
Bake in greased pan or baking sheet at 400 F for 15 minutes. Makes about 16 biscuits.
Apple Maple Fritters
INGREDIENTS
1 cup flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup milk
1 and 1/2 cups apples, cored and diced
1/4 cup Vermont maple syrup Dark Grade
DIRECTIONS
Sift together the flour, sugar, baking powder, salt, and cinnamon
in a medium-size mixing bowl. Pour the milk into the dry ingredients
and stir until the batter is smooth. Add the apples to the batter
and blend well.
Drop by tablespoonfuls into hot oil in a heavy skillet or
electric deep fryer. Fry until golden brown on both sides.
Drain on paper towels and serve with warm Vermont maple syrup.
Makes about 14 apple fritters.
Apples Baked In Maple Syrup
INGREDIENTS
5 Macintosh or Granny Smith apples
1/2 cup shredded walnuts
1/2 cup raisins
1 3/4 cup Vermont Maple Syrup
1 3/4 cup water
2 Tbs. butter, melted
DIRECTIONS
Preheat oven to 375 degrees.
Core apples and peel if desired. Place in a pie plate or
shallow baking pan. Combine walnuts and raisins and stuff apple cores.
Combine maple syrup and water. Add butter and pour over apples.
Cover loosely with foil and bake 45 to 60 minutes. Remove foil after
30 minutes, and baste with maple mixture 3 or 4 times for duration of baking.
Serve with fresh whipped cream or vanilla ice cream.
La' Croissant Maple la'Orange
INGREDIENTS
2 mini pre-baked croissants
3 tablespoons orange marmalade
1 tablespoon orange juice
1 egg
1/4 cup heavy cream
1/8 teaspoon almond extract
1/4 cup Vermont maple syrup Dark Grade
orange slices and orange zest to garnish
DIRECTIONS
Prepare the day before.
Over generously butter ovenproof dishes.
In a mixing bowl mix together the orange marmalade
and orange juice. In another mixing bowl, mix together
the egg, heavy cream and Vermont maple syrup Dark Grade.
Cut croissants in half lengthwise and place bottom halves
in buttered dishes. Pour egg/maple syrup mixture evenly over each
bottom half of the croissants. Spread one tablespoon of orange marmalade
Mixture over each bottom half of the croissant as well. Save the
remainder to brush over baked croissant as a glaze. Replace croissant tops.
Cover with plastic wrap and refrigerate overnight.
Bake in preheated 325° oven for 10 - 15 minutes. Remove from oven and
brush remainder of marmalade mixture that has been warmed a bit in the microwave.
Garnish with orange slices and orange zest and a sprig of mint.
Serve with Vermont ham or bacon.
Mapled Nut Company Butter Tart
Recipe
Courtesy of the Mapled Nut Company, Montgomery, Vermont
INGREDIENTS
A 4 oz. Bag (1 cup) Mapled Nut Company Maple Sugar Coated Pecans or Walnuts - coarsely chopped
1/3 cup melted butter
1 egg, beaten
1/2 cup Pure Vermont Maple Syrup
2 tablespoons milk
1 teaspoon vanilla
1 9" unbaked tart shell or pie shell
DIRECTIONS
Preheat oven to 350 degrees F.
Combine butter, egg, milk, vanilla and maple syrup.
Add chopped nuts and gently pour into tart shell.
Garnish with extra nuts if desired.
Bake at 350 degrees F for 28-30 minutes or until tart
is puffed and bubbly and crust is starting to brown.
Cool 20 minutes before removing from tart pan.
Can be served warm or at room temperature.
Add a dollop of whipped cream for an extra special treat.
Makes 6-8 servings.
Grandperes au Sirop d’Erable
Ball Cakes in Maple Syrup
INGREDIENTS
1 L water
375 ml brown sugar
375 ml pure maple syrup
375 ml flour
10 ml baking soda
30 ml sugar
5 ml salt
3 eggs
125 ml half-slat butter, cold in 1 cm cubes
250 ml 2% milk
DIRECTIONS
In large pan, stir water and brown sugar and let simmer until sugar is
completely dissolved. Then add maple syrup and let it simmer, again.
Prepare the cakes: mix in a metal or plastic bowl, flour, baking soda,
sugar and salt. Add eggs,butter and milk gradually. Mix together, delicately
and set aside.
Bring the sauce to boil. Form the ball cakes by hand and add to the boiling
sauce with a large spoon. Cover and let simmer for 20-25 minutes. Serve very
hot with vanilla ice cream.
Aunt Bee's Maple Pudding Cake
INGREDIENTS
1 1/2 cups flour
2 tsp. baking powder
3/4 cup milk
3/4 cup water - 3/4 cup sugar
1/4 tsp. salt
1 1/2 cups Grade B Vemont Maple Syrup
2 tbs. butter
DIRECTIONS
Combine dry ingredients. Stir in milk. Spread into greased 9" pan or 2 quart
casserole dish. Heat in a pan the maple syrup, water and butter, until the
butter melts. Pour over batter. Bake at 350 degrees for 45 minutes. Serve warm.
Chocolate Maple Pudding Cake
Recipe
Cathy Bacon from Hillside Lane Farm, Randolph,Vermont
INGREDIENTS
1-1 cup
Hillside Lane Farm Organic Maple Pancake Mix
1/2 cocoa
1/2 cup sugar
3/4 cup milk
1/2 cup water
2 tablespoons butter
1 cup Vermont Maple Passions Fruit Syrup
DIRECTIONS
Preheat oven to 350 degrees. Combine baking mix, cocoa, sugar.
Stir in milk. Spread batter in a 9 inch greased baking pan or dish.
Combine Vermont Maple Passions Fruit Maple syrup (flavor of your choice),
water and butter in saucepan and heat until butter is melted (or in microwave).
Gently pour the heated liquid over batter in pan and bake about 35-40 minutes,
until cake is lightly browned. The maple syrup mixture will sink to the bottom
where it forms a pudding-like sauce. Cool briefly, and top with Maple Whipped
cream or ice cream, and Fruit Maple Syrup.
Maple Spice Cake
INGREDIENTS
1 ½ cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
1/8 teaspoon ground ginger
¼ cup butter
1 cup pure maple syrup
1 cup apple sauce
2 eggs, beaten
1/3 cup milk
¼ teaspoon nutmeg
DIRECTIONS
Sift together dry ingredients into a large mixing bowl. Set aside. In a separate
bowl combine remaining ingredients. Sift dry ingredients gradually into liquid
mixture. Blend well. Pour batter into a 9-inch square greased pan. Bake in 350
degrees F preheated oven for 40-50 minutes.Frost with maple icing.
Maple Frosting
INGREDIENTS
2 cups icing (confectioners) sugar
1 tablespoon butter, softened
1/8 teaspoon salt
½ teaspoon vanilla
1/2 cup pure maple sugar
DIRECTIONS
In a small bowl sift the icing sugar. Blend in remaining ingredients and beat.
Add more icing sugar if necessary.
Pure Vermont Maple Syrup Cake
INGREDIENTS
Cake:
100 g (½ cup) butter
100 g (½ cup) brown sugar
2 eggs
225 g (1 cup) pure maple syrup
100 ml (½ cup) hot water
560 g (2 ½ cups) all-purpose flour, sifted with
5 g (1 teaspoon) baking soda
10 g (2 teaspoons) baking powder
2.5 g (½ teaspoon) ginger
Icing:
160 ml (¾ cup) pure maple syrup
1 egg white
2.5 g (½ teaspoon) baking powder
50 g (¼ cup) sugar
Pinch of sea salt
DIRECTIONS
Place butter in mixing bowl; gradually add brown sugar, eggs, pure maple
syrup and hot water.Blend in flour, baking soda, baking powder and ginger.
Pour mixture into greased and floured baking pan. Cook in 350F (180C) oven
for 50 minutes. Let cool and set aside. In a double boiler, mix icing
ingredients and beat mixture until it peaks.Ice cake and decorate with nuts,
almonds or cherries.
Maple Syrup Cake
INGREDIENTS
1/3 cup shortening
½ cup sugar
¾ cup maple syrup
2 ¼ cups sifted cake flour
1 tablespoon baking powder
¼ teaspoon salt
½ cup milk
3 egg whites
Maple Icing (recipe follows)
¾ cup chopped walnuts
DIRECTIONS
Cream the shortening and sugar. Stir in maple syrup. Add sifted dry ingredients
alternately with
milk. Beat egg whites until stiff, but not dry. Fold into mixture.
Turn on to greased 9-inch square pane lined with wax paper (or parchment). Bake in
preheated 350F oven for 45-50 minutes. Turn out onto cooling rack,remove the paper
and cool. Spread top and sides of cake with the maple icing; sprinkle chopped nuts.
Maple Icing
INGREDIENTS
2 cups maple syrup
Pinch of salt
2 egg whites
DIRECTIONS
Boil maple syrup until it spins a thread (232F on candy thermometer).
Pour slowly over the stiffly
beaten salted egg whites, beating constantly with hand mixer or wire whisk.
Continue beating until mixture is stiff enough to stand up in soft peaks.
Maple Sugar Cake
INGREDIENTS
1 ½ cups granulated maple sugar
½ teaspoon salt
1.2 cup Crisco,
½ teaspoon cloves
1 egg
1 cup sour milk (1 cup milk and 1 tablespoon white vinegar)
1 teaspoon baking soda
2 cups flour
DIRECTIONS
Combine all ingredients. Grease baking dish. Bake at 375 degrees F for approximately 30 minutes.
Maple Syrup Nut Cake
INGREDIENTS
2 ¼ cups flour
2/3 cup white sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup pure maple syrup
½ cup soft shortening
½ cup milk
2 eggs
1 cup chopped nuts
DIRECTIONS
Sift dry ingredients together into bowl. Add maple syrup, shortening and milk.
Beat for 2 minutes. Add eggs and beat for 2 minutes. Add chopped nuts and mix
well. Pour into 2 greased and floured 9” cake pans. Bake in 350F oven for 25
to 30 minutes. Frost with Maple Butter Frosting.
Serves 18
Maple Butter Frosting
INGREDIENTS
½ cup butter
¼ cup chopped walnuts or pecans
3 cups confectioners/icing sugar
4 to 6 tablespoons pure maple syrup
DIRECTIONS
Thoroughly cream butter and sugar, adding maple syrup until light and spreadable.
Add nuts and frost cake.
Maple Sponge Cake
INGREDIENTS
1 cup pure maple syrup
6 eggs
1 cup flour
1 teaspoon vanilla (optional)
DIRECTIONS
Separate the eggs. Place the whites in a large bowl and the yolks in a medium size
bowl. Sift flour several times into a small bowl. Beat the egg white until their
stiff, but not dry. Set aside.
Beat yolks until their light and add syrup and vanilla. Beat again to mix well. Pour
yolk mixture nto the whites and gently fold them with a wire whisk until blended.
Gradually add flour 1 tablespoon at a time while folding the mixture. When blended,
pour into large tube baking pan.Pan may be lightly greased and floured. Bake at
325 degrees F for an hour. Cool on rack then remove from the cake pan.
Serves 10 -12.
Maple Pumpkin Cake
INGREDIENTS
¼ cup butter, melted
1 ¼ cups graham cracker crumbs
¼ cup sugar
3 8oz. (250g) packages cream cheese, softened
1 14oz. Can Eagle Brand Sweetened condensed milk (not evaporated milk)
1 250 ml bottle of pure maple syrup
1 16oz. canned pumpkin
3 eggs
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
DIRECTIONS
Combine butter, crumbs and sugar. Press into 9” spring-form pan.
In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened
condensed milk until smooth. Add ¼ cup syrup and remaining ingredients.Pour into
prepared pan.
Bake at 300F for 1 hour and 15 minutes or until set (centre will be slightly soft).
Cool and then chill. Top with Maple Pecan Glaze (recipe to follow).
Maple Pecan Glaze
INGREDIENTS
1 cup of whipping cream
½ cup chopped pecans
DIRECTIONS
In saucepan, combine remaining ¾ cup maple syrup and 1 cup of whipping cream,
bring to a boil.Boil rapidly 15-20 minutes, stirring occasionally. Cool. Add ½ cup
chopped pecans.
Makes 1 ¼ cups.
Maple Apple Muffins
INGREDIENTS
2 eggs, beaten
100 g (½ cup) butter or margarine
225 ml (1 cup) pure maple syrup
325 g (1 ½ cups) chopped or diced apples
675 g (3 cups) all-purpose flour
15 g (1 tablespoon) baking powder
5 g (1 teaspoon) salt
5 g (1 teaspoon) cinnamon
5 g (1 teaspoon) nutmeg
DIRECTIONS
Preheat oven to 350F (175C). Cream eggs and butter or margarine in a bowl until
light and fluffy.Add pure maple syrup and apples. Mix well. Sift in dry
ingredients. Stir until moistened. Put into greased muffin tins. Bake 20 to 25
minutes.
Makes 12 medium-sized muffins.
Maple Walnut Yogurt Muffins
INGREDIENTS
1 cup of white whole wheat flour
1 1/3 cups white flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 egg
1/3 cup pure maple syrup
4 tablespoons oil
1 ½ cups plain yogurt
½ cup chopped walnuts
DIRECTIONS
Combined all dry ingredients. Beat together egg, maple syrup, oil and yogurt.
Stir in the dry ingredients,just enough to moisten.
Fold in nuts and spoon into well greased muffin tins, filling 2/3 full.
Bake in 400F oven for 15-20 minutes or until browned.
Vermont Maple Walnut Muffins
INGREDIENTS
2 cups flour
3 tsp. baking powder
1/2 tsp salt
2 Tbs. sugar
1/4 cup butter, softened
1 egg
3/4 cup Pure Vermont Maple Syrup
1/4 cup milk
1/2 cup walnuts, chopped
DIRECTIONS
Preheat oven to 400 degrees.
In large bowl combine dry ingredients. Add softened butter and mix well.
Add egg, syrup, and milk stirring until well blended. Fold in nuts. Grease
muffins tins and fill a little over half full with batter. Bake for 20-25
minutes.
Yield: 12 muffins
Maple Bran Muffins
INGREDIENTS
¾ cup of wheat bran
1 ¼ cups whole wheat flour
3 teaspoons baking powder
½ teaspoon salt
1/3 cup chopped walnuts
½ cup milk
½ cup maple syrup
1 egg slightly beaten
¼ cup oil
GLAZE
1 tablespoon butter
1 tablespoon maple syrup
½ cup icing sugar
DIRECTIONS
Combine bran, milk and maple syrup in a bowl. Mix in the egg and oil. In a large bowl,
combine
remaining dry muffin ingredients. Add bran mixture into the dry ingredients, stirring
until just
moistened. Divide the batter into 12 greased muffin tins. Bake at 400F oven for 18 to
20
minutes. Glaze: Combine the ingredients, stirring to blend and spread over warm muffins.
Vermont Johnny Cake Corn Bread
INGREDIENTS
2 cups flour
4 ½ teaspoons baking soda
¾ teaspoon salt
1 cup corn meal
3 eggs, beaten
1 cup milk
½ cup pure maple syrup
¾ cup shortening, melted
DIRECTIONS
Mix eggs, milk, maple syrup and melted shortening. Add dry ingredients.
Bake at 400F for about 30 minutes in a 9x9 pan.
Maple Corn Bread
INGREDIENTS
1 cup yellow cornmeal
1 cup flour
3 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
½ cup pure maple syrup
¾ cup milk
3 tablespoons butter, melted
DIRECTIONS
In a mixing bowl combine dry ingredients. In a separate bowl combine remaining
ingredients. Stir liquid mixture into dry mixture. Do not beat. Pour into 9X9
inch square greased baking dish.Bake in 400F oven for 20 minutes until light
golden brown.
Maple Pumpkin Bread
INGREDIENTS
1 1/2 cups Grade B Maple Syrup
1 1/2 cups sugar
4 eggs
3/4 tsp. salt
3/4 tsp. baking powder
1 1/2 tsp. cinnamon - 3 cups mashed pumpkin (I often use squash)
1 cup oil
4 1/2 cups flour
1 1/2 tsp. baking soda
1 1/2 tsp. cloves
1 1/2 tsp. nutmeg
DIRECTIONS
Beat syrup, sugar, eggs and oil together; add pumpkin. Add dry ingredients.
Bake at 300 degrees for 1 hour and 20 minutes. Test with cake tester. Makes
3 standard loaves or 5-6 small loaves. This bread freezes excellently.
Maple Sticky Buns
Recipe from Armande Tremblay, St. Albans, Vt.
Winner: Breads Vermont Maple Festival 2003 (as demonstrated on VPT Cooks)
INGREDIENTS
1 tsp. yeast
2 c. warm water
2 tbsp. grade B maple syrup
2 tbsp. light oil
2 tsp. salt
5 - 6 c. unbleached white flour or bread flour
1/2 c. nonfat dry milk
2 tbsp. wheat germ
DIRECTIONS
Dissolve the yeast in the warm water and maple syrup. Leave alone for a few minutes. When frothy, add oil, salt and 2 c. flour; beat well. Add dry milk and wheat germ, and mix in. Then, add
2 - 3 c. more flour, a little at a time. Knead about 10 minutes. Let rise until double. Punch down; roll dough to about 1/4 - 1/2" thick. Spread some soft butter on the dough and sprinkle with
1/2 c. maple sugar or maple sprinkles. Roll up like a jelly roll. Slice into slices about 1" thick. In an 8 or 9" pan, melt about
1 tbsp. butter; add 3/4 c. medium or dark maple syrup and 1 c. chopped nuts. Arrange slices in the pan; rise again, then bake
at 375 degrees.
Maple Monkey Bread
INGREDIENTS
4 ½ to 5 cups all-purpose flour
1/3 cup sugar
2 packages of Rapid Rise yeast
1 teaspoon salt
½ cup each milk and water
1/2 cup butter
2 eggs
1 cup pure maple syrup
1 cup chopped walnuts
DIRECTIONS
In a large bowl, combine 2 cups of flour, sugar, undissolved yeast and slat.
Heat milk, water and 5 tablespoons butter until very warm (120F-130F). Stir
into dry ingredients. Mix in eggs and enough remaining flour to make soft
dough. Knead on floured surface until smooth, about 6 minutes. Cover let
rest 10 minutes.
Divide dough into 32 pieces; roll into balls. Melt remaining butter. Dip
balls in butter. Layer evenly on bottom of greased 10 inch tube pan with
non-removable bottom; 1/3 cup maple syrup, ½ cup nuts, 16 balls, 1/3 cup
maple syrup, ½ nuts, 16 balls and 1/3 cup maple syrup. Cover and let rise
in warm place until it has doubled in size, about 30-40 minutes.
Bake in 375F preheated oven for 35 minutes or until done. Cover with foil
during the last 10 minutes of baking. Invert on serving plate.
Maple Syrup Tea Loaf
INGREDIENTS
2 ½ cups flour
½ teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter, melted
1 egg, beaten
¾ cup maple syrup
1 cup milk
¼ teaspoon vanilla
½ cup walnuts, chopped
DIRECTIONS
Sift together flour, soda, baking powder and salt. Set aside. In separate bowl
combine and blend remaining ingredients, except nuts. Stir in liquid ingredients
into the dry.Fold in nuts. Spread batter in a 9x5 inch loaf pan. Bake in 350
degrees F oven for 40-45 minutes.
Maple Syrup Graham Bread
INGREDIENTS
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups whole wheat flour
2 eggs, room temperature
1 ½ cups buttermilk, room temperature
½ cup sour cream, room temperature
1 ½ cups pure maple syrup
DIRECTIONS
In a large bowl, blend together the white flour, baking powder, baking soda and salt.
Measure and stir in whole wheat flour.n a small bowl, beat eggs and blend in buttermilk,
sour cream and maple syrup. Pour this liquid mixture into the dry ingredients and
stir well.
Grease and line with greased wax paper, two 8 ½” x 4 ½” loaf pans. Pour or spoon batter
into prepared loaf pans.
Cook in a 325 degrees F oven for 1 hour (40 minutes in convection oven). Test for doneness.
Turn loaves on their sides and gently tug on the paper to pull the loaves out. Cool before
slicing.
Old-Time Maple Gingerbread
Recipe from Nicki Paquette, St. Albans, VT.
INGREDIENTS
1 egg
1 c. sour cream
1 c. dark maple syrup
1 tsp. ginger
1/2 tsp. salt
2 c. King Arthur flour
1 tsp. baking soda
1 tsp. baking powder
DIRECTIONS
Mix all ingredients together, and pour into
greased bread pan. Bake at 350 degrees for
approximately 1 hour or until toothpick test
comes clean. Serve with maple cream or butter.
Maple Gingerbread
INGREDIENTS
2 cups of flour
1 egg, beaten
1 cup sour cream
1 cup pure maple syrup
1 teaspoon ginger
½ teaspoon salt
1 teaspoon baking soda
DIRECTIONS
Combine and sift dry ingredients into a bowl. Mix maple syrup with the beaten
egg and add the sour cream. Combine the mixtures and bake in moderate oven
(325 degrees F-350 degrees F) for 40 minutes.
Serves 8.
Pure Maple Leaf Candy
A delightful old-fashioned candy treat. A fine grained candy.
Just like you used to find in the old-fashioned country stores.
You will need the rubber molds for this one.
INGREDIENTS
1 pt. fancy grade maple syrup
small dab of butter (keeps it from foaming up)
DIRECTIONS
Place syrup in deep saucepan. Cook over high heat until it
reaches the temperature of 244 degrees. Never leave syrup
cooking unattended! Remove from heat and cool to 220 degrees.
Stir with a wooden spoon. Syrup will become slightly cloudy
and look for a white streak following the spoon. Pour quickly
into the molds while stirring. This is tricky and may take time
to master but you can do it! Cool completely and remove from molds.
Note: When using new molds boil them first to remove the rubber smell.
Use a kettle and fill to within 2" of the top. Stir in 1 cup baking soda.
Boil for a minimum of 5 minutes over med high heat. Flip mold over to
insure you cover all parts of it.
Maple Syrup Candy
INGREDIENTS
2 cups pure maple syrup
1 teaspoon vanilla
Pinch of salt
DIRECTIONS
Use a heavy-bottom saucepan. Boil maple syrup over low heat, stirring until
heated to 234F on your candy thermometer. Remove from heat and let cool to
110F. Beat in vanilla and salt until it is hard enough to be shaped into patties.
Pure Maple Sugar
INGREDIENTS
A fine, granulated treat that is wonderfully versatile!
The oldest form of maple. Great for use in all kinds of foods,
as a topping for cold cereals, and added to tea or coffee.
DIRECTIONS
Place in deep saucepan and cook over high heat to 255 degrees.
Remove from heat and immediately whip with electric mixer on
high speed. It will become cloudy, lighten and then get very
thick. Do not stop mixing at this point. Mixture will powder
in a very short period of time. Keep beating on low speed when
it starts to powder so that it won't go zinging all over your
kitchen and to let the heat out. Beat for 2-3 minutes longer.
When cool, sift out larger chunks and put in a shaker jar.
Maple Jelly
Just when you thought you'd seen it all! Maple jelly is a scrumptious delight!
Great on toast, crackers or in a sandwich! It is a smooth and mellow addition
to your culinary collection.
INGREDIENTS
1 qt. maple syrup, any grade
1 and 1/2 cups cold water
1 teaspoon of Genugel
small dab of butter
DIRECTIONS
Whisk the genugel into the cold water. Combine with syrup in large saucepan.
Add butter. Cook over high heat to 218 degrees or till it sheets off a stainless
steel spoon and you can't shake it off. Remove from heat and immediately pour
into glass jars. Place covers on. That's all!
Note: You may have to skim any foam off that
gathers on the side of the pot during cooking.
Creamy Maple Fondue
INGREDIENTS
100 ml (½ cup) pure maple syrup
600 ml (2 ½ cups) light (single) cream
10 g (2 teaspoons) corn flour
Firm fruits and berries, cut into small pieces
DIRECTIONS
Gently heat pure maple syrup in a pan for 5 minutes. In a bowl, mix the corn
flour with 10 ml (2 teaspoons) of the cream. Bring the remaining cream to a
boil and add the pure maple syrup.Blend the corn flour into the syrup mixture.
Heat gently, stirring continuously until thickened. Serve the fondue in a small
pan over a spirit lamp. As a delicious alternative, use crème fraiche on place
of the cream.
Serves 4-6
Blueberry Maple Mousse
INGREDIENTS
6 egg yolks
1 pint heavy cream (35% m.f.)
¾ cup pure maple syrup, heated
1 pint blueberries
DIRECTIONS
Beat yolks in a bowl or top of a double boiler until thick. Beat in hot syrup.
Place top of double boiler or bowl over simmering water and cook, beating
constantly until slightly thickened. Cool.Beat cream until it forms stiff peaks
and fold into the yolk mixture. Fold in half of the berries. Pour into 1 ½ quart
mold form. Freeze overnight. Before serving garnish with the remaining berries.
Serves 8-10
Spiced Maple Pears
INGREDIENTS
6 ripe pears, peeled with stalks in place
6 cloves
8 cracked cardamom seeds
2 cinnamon sticks
15 g (1 tablespoon) sugar
90 ml (6 tablespoons) pure maple syrup
300 ml (1 cup) medium/sweet white wine
DIRECTIONS
Preheat oven to 400F (200C or gas mark 6). Push a clove inside each pear
and lay on their sides with cinnamon sticks in an oven-proof dish. Scatter
cardamom seeds on top of pears. Gently heat white wine, pure maple syrup
and sugar until dissolved and pour over pears, ensuring they are half covered.
Cover pears with foil and poach for approximately 1 hour or until tender,
basting occasionally. Remove cloves, cardamom seeds and cinnamon before serving.
Serves 6.
Maple Sherry Fruit
INGREDIENTS
½ cup pure maple syrup
½ cup orange juice
2 tablespoons dry sherry
4 cups assorted fresh fruit, cut up
DIRECTIONS
In medium bowl, combine the ingredients. Chill several hours and serve with
MAPLE WHIPPED CREAM (recipe to follow).
Maple Whipped Cream
INGREDIENTS
1 cup whipping cream
¼ cup pure maple syrup
DIRECTIONS
In a small mixer bowl, beat 1 cup whipping cream and ¼ cup pure maple syrup until stiff.
Maple Parfait
INGREDIENTS
160 ml (¾ cup) pure maple syrup
3 egg whites
600 ml (2 ½ cups) light (single) cream
DIRECTIONS
Cook pure maple syrup to 520F (270C). Pour pure maple syrup over egg whites
beaten stiff, and beat until cold. Fold into whipped cream. Freeze in
refrigerator trays. Serve in parfait glasses with whipped cream.
Maple and Ginger Ice Cream
INGREDIENTS
225 ml (1 cup) light (single) cream
45 ml (3 tablespoons) pure maple syrup
60 g (4 tablespoons) confectioner (icing) sugar
10 ml (2 teaspoons) vanilla extract
175 ml (¾ cup) heavy (double) cream
100 ml (½ cup) milk
10 ml (2 teaspoons) white rum (optional)
225 g (1 cup) stem ginger, drained and finely chopped
DIRECTIONS
Whisk the heavy (double) cream and pure maple syrup until stiff. Gently heat the
light (single) cream, vanilla extract, confectioner (icing) sugar and milk in a
heavy saucepan,stirring continuously until sugar is dissolved, then stir in the
heavy (double) cream mixture.Pour into container and freeze for approximately 2
hours until mushy. Turn into a chilled bowl,beat with whisk, and add the finely
chopped ginger and rum (optional). Return to the container and freeze until firm.
Serve with 100% Pure Vermont Maple Syrup.
Serves 4-6
Maple Walnut Ice Cream
INGREDIENTS
1 quart cream
Pinch of salt
½ cup granulated maple sugar
½ cup chopped walnuts
½ cup chopped hard maple sugar
¼ cup pure maple syrup
DIRECTIONS
Scald the cream, dissolving into ½ cup maple sugar and ¼ cup maple syrup
(or use ¾ cup maple syrup, if you do not have the maple sugar) and the salt.
Chill overnight in a glass container.Freeze in a crank ice cream freezer,
adding nuts and chopped had maple sugar before the last 20 cranks. Pack and
freeze until hard. Makes 3 pints.
Maple Mocha Topping
INGREDIENTS
2 egg whites, beaten until stiff
2 teaspoons instant coffee
½ teaspoon vanilla
¼ cup sugar
¾ cup pure maple syrup
DIRECTIONS
Beat until thickened. Serve over ice cream or angel food cake. Makes 2 cups.
Jambon de Paques a L’Ananas
Easter Ham with Pineapple
Quebecois Recipe
INGREDIENTS
4 cups cold water
4 cups apple juice
2 carrots, sliced
4 onions, chopped
1 garlic bud, finely crushed
4 celery stalks, sliced
15 ml prepared mustard
125 ml pure maple syrup (or molasses)
1 boneless ham (2.2 kg)
Orange marmalade
Pineapple slices
Cherries
Cloves
Fresh parsley, chopped finely
DIRECTIONS
In a large pan, mix the water, juice, carrots, onions, garlic, celery,
mustard and syrup. Bring to boil. Cover and let simmer for 30 minutes.
In another pan, put the ham and cover. Let it simmer for 1 hour. Then
let the ham cool down in its juices. Remove the ham from the pan. Remove
most of the grease and any hard remnants.
Preheat the oven 325F. Place the ham in a dripping pan. Cover the bottom
of the pan with some ham juice. Dip the ham with the marmalade. Decorate
with the pineapple slices and cherries in the middle. Place cloves in the
pineapple slices. Cover the pan and cook in the oven for 30-45
minutes, basting it with its juices from time to time.
Remove the pan from the oven. Place the ham on serving platter, garnish
with parsley and serve hot. Good with cranberries, green peas and mashed potatoes
Perfect Maple Dumplings
INGREDIENTS
1 egg
1 cup flour
1 teaspoon baking powder
1/4 cup milk
Grade B Baking Maple Syrup
DIRECTIONS
Mix egg, flour, baking powder and milk. Drop by spoonfuls into boiling syrup.
Vermont Maple Dumplings
INGREDIENTS
Dumplings:
450 g (2 cups) all-purpose flour
225 ml (1 cup) milk
20 g (4 teaspoons) baking powder
60 g (4 tablespoons) butter
Pinch of salt
Syrup:
450 ml (2 cups) pure maple syrup
225 ml (1 cup) water
Pinch of salt
100 g (½ cup) raisins (seedless/sultanas)
DIRECTIONS
Mix all-purpose flour, baking powder and salt. Sift together. Cut in butter
with 2 knives or pastry blender. Add milk and stir to obtain a smooth paste.
Drop thick dough, by spoonfuls, into boiling pure maple syrup and allow to
cook 20 minutes without removing lid from the pan. Serve with the pure maple
syrup, thickened if desire, to which raisin have been added.
N.B: It is very important to add milk to dry ingredients at the last minute
when pure maple syrup is ready to start cooking dumplings.
Caramalized Maple Popcorn Sauce
INGREDIENTS
¼ cup sunflower oil
¼ cup pure maple syrup
1 tablespoon nutritional yeast flakes*
Salt
DIRECTIONS
Mix ingredients in a measuring cup and let sit a minute to thicken.
Stir and pour over fresh popcorn.* Nutritional Yeast is an inactive
yeast and dietary food supplement with a distinct, pleasant
aroma and delicious cheesy taste. It is different from baking yeast
and has no fermenting power.Do not confuse it with brewer’s yeast,
which is not pleasant. Six teaspoons (about 10g) provide
6mg each of vitamin B1, vitamin B2 and vitamin B6; 5 mg Vitamin B12;
35 mg niacin, 5 g protein (50% by weight); 4g carbohydrates and 30
calories. Contains no fat.Store in cool dry place or refrigerate.
Will keep indefinitely if stored properly. Available in flakes or
powder at natural food stores. (Red Star Vegetarian Support Formula T6635+).
Baked Maple Popcorn
INGREDIENTS
100 ml (½ cup) pure maple syrup
225 g (1 cup) butter
450g (2 cups) packed brown sugar
5 g (1 teaspoon) slat
2.5 g (½ teaspoon) baking soda
5 ml (1 teaspoon) vanilla extract
225 g (1cup) unpopped corn
DIRECTIONS
Heat oven to 250F (120C). Cook uncooked popcorn. Put popped corn in a slightly
buttered bowl.In a saucepan, melt butter add pure maple syrup, brown sugar and
salt. Boil without stirring for 5 minutes. Remove from heat. Stir in baking
soda and vanilla extract. Pour gradually over popped corn and mix well. Turn
into large roasting pan; bake 1 hour, stirring every 15 minutes. Remove from
oven and cool.
Note: Freezing the uncooked popcorn kernels will yield more popped kernels and
they will tend to be lightened in texture.
Sesame Milk
INGREDIENTS
½ cup raw sesame seeds
2 cups water
3 tablespoons maple syrup
1 teaspoon vanilla
DIRECTIONS
Blend until liquid and foamy.
Pure Maple Syrup Mayonnaise
INGREDIENTS
450 ml (2 cups) Soya oil or olive oil, cold pressed
75 ml (5 tablespoons) cider vinegar
15 ml (1 tablespoon) pure maple syrup
2 cloves garlic
5 g (1 teaspoon) paprika
5 g (1 teaspoon) crushed pimento
5 g (1 teaspoon) dry mustard
5 g (1 teaspoon) turmeric
5 g (1 teaspoon) sea salt
Optional: 225 ml (1 cup) tomato juice
DIRECTIONS
Place ingredients in blended and liquefy. Any of the above ingredients may be
changed to taste or dietary requirements.
Mayonnaise
INGREDIENTS
½ to 1 cup raw sunflower seeds
½ cup water
4 cloves of garlic
2 tablespoons lemon juice
2 tablespoons maple syrup
Salt
Cayenne pepper
½ cup oil
DIRECTIONS
Blend all the ingredients except the oil until liquefied. Gradually add the oil
as you would when making mayonnaise.
Serving suggestion: use this recipe on salads, sandwiches, for vegetable dips,
in potato salad and anywhere else you use mayonnaise.
BAKED HAM WITH VERMONT MAPLE SAUCE
Ham of choice to bake
INGREDIENTS
1 cup Vermont maple syrup per 4-5 pounds of ham.
Maple Sauce:
1 cup maple drippings
1 cup water
4 tbs. flour
DIRECTIONS
Bake ham as usual. When half way through baking time, add the amount of
maple syrup needed for the size of the ham to the baking pan, cover and
bake until done. Basting should not be necessary if covered but if browning
is desired, remove cover near the end of the baking time. Sauce: Blend flour
into the maple drippings, add water, stirring constantly. Bring to a boil for
about one minute to cook the flour thoroughly. Place hot sauce in a pitcher
and serve with the ham.
Maple Glazed Ham
Ham of choice to bake
INGREDIENTS
½ cup pure maple syrup
¼ cup orange juice
1 tablespoon prepared mustard
DIRECTIONS
Combine the ingredients. Spread over the ham after you have removed the rind. Baste during
last hour of cooking every 10 minutes.
Ham Loaf
INGREDIENTS
2 lb. Ground ham
1 lb. Fresh ground pork
1 cup bread crumbs
1 cup milk
2 eggs, beaten
Sauce
¾ cup maple syrup
1 teaspoon dry mustard
1 teaspoon ground cloves
½ cup water
½ cup vinegar
¼ cup brown sugar
Mix well.
DIRECTIONS
Mix meat, bread crumbs, milk and eggs thoroughly. Bake in a covered pan at
350 degrees F oven for one hour, basting at least four times with the sauce.
Sweet Bay Scallops A ’ La Bacon and Maple
INGREDIENTS
Pure maple syrup
4 fresh bay scallops
6 slices lean bacon
24 toothpicks soaked in water for 5 minutes
DIRECTIONS
Wrap scallops with bacon and secure with toothpicks. Marinade with pure maple syrup.
Cover and refrigerate for an hour or more.Broil in oven, basting and turning until
crisp on all sides.Drain on paper towel or plate.
Arrange on serving platter with fresh parsley and fresh lemon slices.
Pure Maple Syrup Pork Tenderloin Shishkebabs
INGREDIENTS
Shishkebabs:
450 g (1 lb.) pork tenderloin cubes
4 onions
4 apples, fancy or choice grade
30 g (2 tablespoons) butter
Marinate:
225 ml (1 cup) pure maple syrup
50 ml (¼ cup) oil
50 ml (¼ cup) lemon juice or cider vinegar
50 ml (¼ cup) Soya sauce
Dry mustard
Curry powder
Parsley
DIRECTIONS
Prepare marinade and let marinate 2.5 cm (1 inch) pork cubes for 6 to 8 hours.
Cut apples,onions and pork on skewers. Brush Shishkebabs with oil. Add salt
and pepper to taste. In a hot skillet (frying pan), sear skewers. Place skewers
in hot oven 325F (165C) for 30 minutes. Brush the Shishkebabs with oil at least
4 times during cooking process. Serve over cooked rice. Garnish
with apple cubes seared in butter and glazed with pure maple syrup.
Pork Spareribs in Pure Vermont Maple Syrup
INGREDIENTS
1.4kg (3 lbs.) pork spareribs, cut in 5 cm (2 inch) length pieces
450 ml (2 cups) water
450 ml (2 cups) pure maple syrup
3 cloves chopped garlic
50 ml (¼ cup) lemon juice or cider vinegar
50 ml (¼ cup) Soya sauce
DIRECTIONS
Combine all ingredients. Simmer over low heat until fully cooked.
Vermont Pork Chops
INGREDIENTS
6 pork chops
¼ cup chopped onion
1 tablespoon vinegar
½ teaspoon chili pepper
1/8 teaspoon pepper
¼ cup pure maple syrup
¼ cup water
1 tablespoon Worchester sauce
1 ½ teaspoon salt
Flour to thicken gravy
DIRECTIONS
Preheat oven to 400F. Lightly brown pork chops in a small amount of olive oil.
Place chops in a flat baking dish. Combine all other ingredients over low heat
and pour over chops. Cover and bake 45 minutes basting occasionally.
Uncover and bake 15 minutes longer.Place chops on warming platter while sauce
is thickened very slightly with flour. Pour sauce over chops and serve.
Vanilla ice cream (may substitute frozen vanilla yogurt)
Warm pure maple syrup
Walnuts – plain or maple toasted (recipe to follow)
Whipped sweet cream
Simply layer ingredients in clear tall parfait dishes. Topped with sugared walnuts.
Crispy Maple Spareribs
INGREDIENTS
1.4 kg (3 lbs.) lean pork spareribs
175 ml (6 fl.oz.) pure maple syrup
15 ml (1 tablespoon) chili sauce
15 ml (1 tablespoon) Worcestershire sauce
15 ml (1 tablespoon) red wine vinegar
1 small onion, chopped
1.25 g (1/4 teaspoon) dry mustard
Salt
Freshly ground pepper
DIRECTIONS
Roast ribs on a rack in pre-heated oven 400F (200C or gas mark 7) for 30 minutes.
Combine the remaining ingredients in a pan and bring to boil for 5 minutes. Remove
ribs from rack and reduce heat to 350F (180C of gas mark 4). Place ribs in a baking
tin and cover with the sauce.Bake uncovered for a further 45 minutes, basting
frequently. Serve with a green salad.
Serves 4.
Chicken Breasts with Maple Mustard Sauce
INGREDIENTS
30 ml (2 tablespo | 
