Desserts
Pear-Maple Upside Down Cake
1/2 cup (1 stick) unsalted butter, 1/4 cup firmly packed brown sugar,
1/4 cup maple syrup, 2 firm but ripe
Bosc pears, peeled, cored, and sliced thin
Batter:
1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt,
1/2 cup
(1 stick) unsalted butter(room temperature)
3/4 cup granulated sugar, 1 teaspoon vanilla extract, 2 eggs, 1 cup milk
Preheat the oven to 350 F. In a medium skillet, combine the butter, brown sugar, and maple syrup.
Cook over medium heat,
stirring constantly, until thickened, about 5 minutes. Arrange the pears
in a spiral pattern in a 9 inch round cake pan and pour the syrup over the pears.
To make the batter,
combine the flour, baking powder, salt, and cinnamon in a medium bowl. In a large bowl,using
an electric mixer, beat the butter and sugar together until light and fluffly. Baet in the vanilla, then the eggs,
one at a time. Beat in the milk, then gradually beat in the dry ingredients until smooth.
To make the batter, combine the flour, baking powder, salt, and cinnamon in a medium bowl. In a large bowl,using an
electric mixer, beat the butter and sugar together until light and fluffly. Baet in the vanilla, then the eggs, one
at a time. Beat in the milk, then gradually beat in the dry ingredients until smooth.
Maple Cream Candies
2 cups pure maple syrup, 8 ounces melted milk chocolate, 1 cup heavy cream or half-and-half
Cook syrup and cream in a sauce pan over medium heat to 238 F (using a candy thermometer). Pour mixture
onto a cold, clean surface; Cool until luke warm. Use a spatchula to help mixture hold its shape. Form into 3/4 inch balls and dip in melted chocolate.
Makes about 20 pieces.
Maple Walnut Pie
3/4 cup pure maple syrup, 4 large eggs, 2 tablespoons lemon juice, 1 1/2 teaspoons vanilla, 1/4 teaspoons salt,
2 cups chopped walnuts, 1 unbaked 9 inch pie crust
Preheat oven to 375 F. Beat eggs, maple syrup, lemon juice, vanilla, and salt until foamy. Spread the walnuts into the bottom
of the pie crust. Pour in the batter and bake for 30-35 minutes or until firm in the center. DO NOT UNDERBAKE. Allow pie to cool for 30 minutes before serving.
Maple Glazed Snack Mix
8 cups Crispix Cereal, 2 cups pecan halves, 1/2 cup maple syrup, 3 cups mini pretzels, 2/3 cup butter, 1/2 teaspoon maple extract
In large bowl, combine cereal, pretzels, and pecans. In a small sauce pan, melt butter; Stir in syrup. Stir until well blended.
Pour over cereal mixture; Stir to coat. Spread into 2 greased 15 by 10 inch pans. Bake at 350 F for 12-15 minutes or until mix is lightly glazed, stirring
occasionally. Cool in pan for 3 minutes, remove from pan and spread on wax paper to cool completely. Store in air tight container.
Maple Fudge
2 cups light maple syrup, 3/4 cup light cream, 2 1/2 tablespoons butter
Heat to approximately 236 F; then cool to 120 F. Beat until creamy.
Maple Rice Pudding
1/2 cup raisins, 2 cups milk, 2 eggs, 2/3 cup maple syrup, 1 teaspoon nutmeg, 1 1/2 cups cooked rice
Mix together the raisins, milk, eggs, maple syrup, and nutmeg. Stir in the cooked rice. Place in a 1 1/2 quart greased casserole. Bake in a preheated
350 F oven for 45-60 minutes or until the custard in set. Serve warm or cold. Serves 6.
Maple Bread Pudding
4 slices buttered toast, raisins, 1 teaspoon vanilla, 2 cups milk, 2 eggs beaten,
1/2 cup pure maple syrup,
4 teaspoons sugar, 1/2 teaspoon cinnamon
Cut buttered toast into quarters. Place in a buttered 1 and 1/2 quart baking dish, along with some raisins.
Combine
beaten eggs, syrup, salt, milk and vanilla. Pour over toast and raisins and allow to stand for 10 minutes.
Combine sugar and cinnamon and sprinkle over mixture.
Bake at 350 F for 30 minutes or until knife inserted
in center comes out clean. Serve with maple syrup poured over top.
Maple Walnut Fondue
1 and 1/2 teaspoon corn starch, 1/3 cup evaporated milk, 1/4 cup pure maple syrup, 3 tablespoons corn syrup,
2 tablespoons finely
chooped nuts, 1 tablespoon butter, 1/4 teaspoon vanilla extract
In a small sauce pan, combine corn starch, and milk until smooth. Stir in maple syrup and corn syrup. Bring to a boil
over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in walnuts, butter and vanilla.
Transfer to a small fondue pot
and keep warm. Serve with cake cubes and fruit. Yield: 1/2 cup.
Banana Maple Bread Pudding
1 pound loaf of bread, 2 cups heavy cream, 3 cups milk, 3 eggs, 1 and 1/2 cups pure maple syrup,
1 tablespoon almond extract
3/4 cup golden raisins, 2 ripe bananas
Cut bread into thick slices and then roughly tear apart. Place bread into a bowl with the cream and milk and let
soak for an hour.
Beat together the eggs, maple syrup, almond extract, and the bananas.
Pour over the bread mixture (after it has soaked for an hour). Fold in raisins. Put into
a buttered baking dish (9x13x2).
Bake at 350 F for about 45 minutes until the top is golden and custard is set.
Maple Parfait
1 and a half cup pure maple syrup, 2 eggs (seperated), 1 cup heavy cream, 1 1/2 teaspoon vanilla
Beat eggs yolks. Heat syrup in double boiler, and whip in egg yolks, beating until thick. Remove from double boiler
and pour over stiffly
beaten egg whites, and blend. Chill thoroughly, at least 1 hour. Then fold in whipped cream and freeze for 3 or 4 hours.
Then put in individually
parfait glasses to freeze.
Maple Pumpkin Cheescake
1/4 cup butter (melted), 1 and 1/4 cups graham cracker crumbs, 1/4 cup sugar, 3 8 oz. packages cream sofetened cream cheese,
1 14 oz. can sweetened condensed milk, 1 cup pure maple syrup, 1 16 oz. can pumpkin, 3 eggs, 1 and 1/2 teaspoon cinnamon,
1 teaspoon nutmeg,
1/2 teaspoon salt
Combine butter, crumbs and sugar, press into a 9 inch spring form pan. In large mixing bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth. Add 1/4 cup syrup and remaining ingredients.
Pour into a prepared pan. Bake at 300 F for one hour
and 15 minutes or until set. Cool then chill. Top with Maple Pecan Glaze.
Maple Pecan Glaze
In sauce pan, combine remaining 3/4 cup pure maple syrup and 1/2 pint whipping cream, bring to a boil.
Boil rapidly 15-20 minutes; Stir occasionally.
Cool. Add 1/2 cup chopped pecans ( makes 1 and 1/2 cup).
This glaze can also be used as a topping for ice cream or pound cake.
Maple Shortbread
1/2 cup(1 stick) unsalted butter at room temperature, 1/4 cup granulated sugar,
1/4 teaspoon vanilla extract, 1/4 cup maple syrup, 1 1/2 cups all-purpose flour, 1/4 teaspoon salt,
1 tablespoon turbinado sugar
Preheat the oven to 325F. Butter a 9-inch tart pan with a removable bottom.
In a large bowl, using an electric mixer, cream the butter and sugar together for 5 minutes or until
light and fluffy. Beat in the vanilla and syrup. Gradually stir in the flour and salt to make a soft dough.
Pat the dough evenly into the prepared pan. Prick the dough with a fork. Sprinkle with turbinado sugar. Bake for
25 to 30 minutes or until golden. Let cool in the pan for 10 minutes, then unmold and let cool on a wire rack. Cut into 10 wedges.
Grandma Stanley's Maple Nut Creme Pudding
2 cups milk, 1 cup pure maple syrup, 2 eggs,
2 tbsp. corn starch, pinch of salt,
1 cup chopped pecans, 1 cup cream
Heat 1 3/4 cups milk and maple syrup in double boiler. Combine remaining milk with corn starch and salt.
Add to hot mixture, stirring constantly. Cook for approximately two minutes.
Take a little of the milk mixture and beat into eggs. Add eggs to mixture in double boiler5 and cook for four minutes.
Pour into individual dishes and sprinkle with nuts. Eat hot or put in fridge to set and serve cold.
Variation: Walnuts can be substituted.
Maple-Pecan Pie
After arriving in New Orleans in the late 1600's, the French were
introduced to pecans by the Native Americans,
and shortly thereafter the first pecan pie was made. Its delicious alone, or served with vanilla ice cream.
3 eggs, 1 cup firmly packed brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon salt,
2 tablespoons all purpose flour, 1 cup maple syrup,
3 tablespoons unsalted melted butter, 1 1/2 cups
pecans, 1 unbaked 9 inch pieshell
Preheat the over to 400 F. In a medium bowl, combine the eggs, sugars, salt, flour, syrup and butter.
Whisk until well blended.
Still in the pecans. Pour into the pie shell and bake for 45 minutes or until set.
Maple Granola
You may never use commercial granola again after tasting this recipe.
3 cups old fasioned rolled oats, 1/2 cup slivered almonds, 1/2 cup cashews,
1/2 cup sesame seeds, 1/2 cup sunflower seeds,
1/2 teaspoon salt, 1/4 cup unsalted butter,
1/2 cup maple syrup, 1/2 teaspoon vanilla extract, 1/4 cup firmly packed brown sugar, 1 cup raisins
Preheat the oven to 325 F. In a large bowl, combine the oats, almonds, cashews, sesame seeds, sunflower seeds, and salt.
In a small sauce pan, combine the butter, maple syrup, vanilla, and sugar. Cook over medium heat for 5 minutes.
Pour over the dry mixture and stir until
well blended. Spread the mixture out on a baking sheet
in an even layer. Bake, stiring occasionally, for about 20 minutes or until golden. Remove from the oven
and let cool.
Stir the raisins. Store in an airtight container at room temperature for up to 2 weeks. Makes about 6 cups.
Maple-Walnut Pudding
3 egg yolks, 3 tablespoons corn starch, 1/4 teaspoon salt, 2 cups milk, 1 cup pure maple syrup, divided, 2 tablespoons
unsalted butter, 1/2 cup broken walnut pieces.
In a medium sauce pan (off heat) whisk egg yolks with cornstarch and salt until smooth. Grdually whisk in milk, then 3/4 cup
maple syrup.
While whisking, bring to a boil over medium heat; boil 1 minute. Off heat, stir in butter.
Transfer to a medium bowl (strain if lumpy). Press
plastic wrap onto surface of pudding; refrigerate at least 3 hours.
Meanwhile, preheat oven to 325 F. Spread walnuts on baking sheet; toast in oven until
fragrant, about 10 minutes.
Transfer to a small bowl, and stir in remaining 1/4 cup maple syrup. Spoon pudding into dishes; drizzle with maple-walnut mixture. Serves 4.
Maple Glazed Apple Pie
Pastry for 9 inch double crust pie, 6 cups sliced and peeled apples, 1/2 cup white sugar, 1/4 cup brown sugar (packed),
1/2 cup crushed
ginger snaps, 1/2 teaspoon cinnamon, 1/2 cup chopped nuts, 1/4 cup melted butter, 1/4 cup maple syrup
Line a 9-inch pie pan with the bottom crust. Arrange half the apples in the pan. Combine the white sugar,
brown sugar,
giner snaps, cinnamon, nuts, and butter. Sprinkle half the mixture over the apples.
Top with the remaining apples and remaining sugar mixture. Place the top crust
over the filling. Seal and flute
the edges; cut steam vents in the top crust. Bake in a preheated 350 F oven for 35 minutes.
Heat the maple syrup to boiling;
brush over the pie. Return the pie to the oven for 15 minutes.
Serve warm. Serves 8.
Maple Apple Dessert
1 1/4 cups maple syrup, 1 tablespoon corn starch, 2 cups water, 2 tablespoons butter, 2 cups all purpose flour, 1/4 cup sugar,
1 tablespoon baking powder, 1/3 cup butter, 3 cups chopped and peeled apples, 3/4 cups milk, 1 teaspoon vanilla extract, 1 tablespoon sugar, 1/2 teaspoon cinnamon,
2 tablespoons butter, whipped cream
In a sauce pan, mix the maple syrup, corn starch, and water. Bring to boil. cook and stir 2 minutes more. Add the 2
tablespoons butter.
Pour into a 13x9x2-inch baking dish. In a medium sized bowl, combine the flour, 1/4 cup sugar, and baking powder. Cut in the
1/3 cup butter until crumbly. Stir in the apples. Stir in the milk and vanilla
until the batter is moistened. Drop the batter by the tablespoon over the syrup
mixture in the baking dish.
Combine the remaining 1 tablespoon sugar and cinnamon; sprinkle over the batter. Dot with the remanining 2 tablespoons butter.
Bake in a preheated 350 F oven for 50 to 55 minutes. Serve warm topped with whipped cream. Serves 8. Garnish with Stanley's Maple Sugar.
Cheddar-Apple Maple Cobbler
1/2 cup sugar, 1/4 cup all purpose flour, 1/4 teaspoon ground cinnamon, 4 Granny Smith apples (peeled, cored, and coursely chopped) ,
1/4 cup maple syrup.
Topping:1 cup all purpose flour, 1/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup shredded sharp cheddar cheese,
1/3 cup unsalted melted butter, 1/4 cup heavy cream
Preheat the oven to 400 F. In a small bowl, combine the sugar, flour, and cinnamon. Stir to blend.
Put the apples
in a large bowl and pour the syrup over. Stir until well coated.
Add the sugar mixture and stir to blend. Pour into 8 or 9 inch square baking dish and
set aside.
To make the topping, combine the flour, sugar, baking powder, and salt and mix well. Add the cheddar cheese and mix well.
Add the butter
and cream, mixing until well-blended. Spoon over the apple mixture and
bake for 30 minutes or until golden brown. Serve immediately. Serves 6.
Maple Parfait
1 and a half cup pure maple syrup, 2 eggs (seperated), 1 cup heavy cream, 1 1/2 teaspoon vanilla
Beat eggs yolks. Heat syrup in double boiler, and whip in egg yolks, beating until thick. Remove from double boiler
and pour over stiffly
beaten egg whites, and blend. Chill thoroughly, at least 1 hour. Then fold in whipped cream and freeze for 3 or 4 hours.
Then put in individually
parfait glasses to freeze.
Maple Pecan Crinkles
3/4 cup butter, 1/2 cup packed brown sugar, 1/4 cup Stanley's Maple Syrup, 1 egg, 1 teaspoon vanilla extract,
1 and 3/4 cups all purpose flour, 2 teaspoons baking soda,
1/2 teaspoon nutmeg, 1/2 cup chopped pecans, 1/4 white sugar
In a large bowl, cream the butter and brown sugar. Add the maple syrup, egg, and vanilla extract. Beat until light and fluffy.
Beat in the flour, baking soda, and nutmeg.
Stire in the nuts. Roll teaspoons of the dough into balls; roll the balls in the white sugar. Place 1 inch apart on greased cookie sheets.
Bake ina preheated 350 degree F oven for 10-12 minutes. Remove the cookies to wire racks; cool. Makes 32-42 cookies.
Maple Pudding Cake
1 1/2 cups all purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup milk, 1/2 cup chopped walnuts, 1 1/2 cups Stanley's Maple Syrup,
3/4 cup water, 2 tablespooons butter, whipped cream or ice cream
Mic together the flour, sugar, baking powder, salt, milk, and nuts. Pour into a greased 8-inch square pan. Combine Stanley's Maple Syrup, water, and butter ina small saucepan.
Heat just until the butter melts. Pour the warm sauce over the cake batter; do not stir. Bake in a preheated 350 degree F oven for 45 minutes. Serve warm with whip cream or ice cream. Serves 6. *A pudding like sauce forms as the cake bakes.
Cook syrup and cream in a sauce pan over medium heat to 238 F (using a candy thermometer). Pour mixture onto a cold, clean surface; Cool until luke warm. Use a spatchula to help mixture hold its shape. Form into 3/4 inch balls and dip in melted chocolate. Makes about 20 pieces.
Maple Walnut Pie
3/4 cup pure maple syrup, 4 large eggs, 2 tablespoons lemon juice, 1 1/2 teaspoons vanilla, 1/4 teaspoons salt,
2 cups chopped walnuts, 1 unbaked 9 inch pie crust
Preheat oven to 375 F. Beat eggs, maple syrup, lemon juice, vanilla, and salt until foamy. Spread the walnuts into the bottom
of the pie crust. Pour in the batter and bake for 30-35 minutes or until firm in the center. DO NOT UNDERBAKE. Allow pie to cool for 30 minutes before serving.
Maple Glazed Snack Mix
8 cups Crispix Cereal, 2 cups pecan halves, 1/2 cup maple syrup, 3 cups mini pretzels, 2/3 cup butter, 1/2 teaspoon maple extract
In large bowl, combine cereal, pretzels, and pecans. In a small sauce pan, melt butter; Stir in syrup. Stir until well blended.
Pour over cereal mixture; Stir to coat. Spread into 2 greased 15 by 10 inch pans. Bake at 350 F for 12-15 minutes or until mix is lightly glazed, stirring
occasionally. Cool in pan for 3 minutes, remove from pan and spread on wax paper to cool completely. Store in air tight container.
Maple Fudge
2 cups light maple syrup, 3/4 cup light cream, 2 1/2 tablespoons butter
Heat to approximately 236 F; then cool to 120 F. Beat until creamy.
Maple Rice Pudding
1/2 cup raisins, 2 cups milk, 2 eggs, 2/3 cup maple syrup, 1 teaspoon nutmeg, 1 1/2 cups cooked rice
Mix together the raisins, milk, eggs, maple syrup, and nutmeg. Stir in the cooked rice. Place in a 1 1/2 quart greased casserole. Bake in a preheated
350 F oven for 45-60 minutes or until the custard in set. Serve warm or cold. Serves 6.
Maple Bread Pudding
4 slices buttered toast, raisins, 1 teaspoon vanilla, 2 cups milk, 2 eggs beaten,
1/2 cup pure maple syrup,
4 teaspoons sugar, 1/2 teaspoon cinnamon
Cut buttered toast into quarters. Place in a buttered 1 and 1/2 quart baking dish, along with some raisins.
Combine
beaten eggs, syrup, salt, milk and vanilla. Pour over toast and raisins and allow to stand for 10 minutes.
Combine sugar and cinnamon and sprinkle over mixture.
Bake at 350 F for 30 minutes or until knife inserted
in center comes out clean. Serve with maple syrup poured over top.
Maple Walnut Fondue
1 and 1/2 teaspoon corn starch, 1/3 cup evaporated milk, 1/4 cup pure maple syrup, 3 tablespoons corn syrup,
2 tablespoons finely
chooped nuts, 1 tablespoon butter, 1/4 teaspoon vanilla extract
In a small sauce pan, combine corn starch, and milk until smooth. Stir in maple syrup and corn syrup. Bring to a boil
over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in walnuts, butter and vanilla.
Transfer to a small fondue pot
and keep warm. Serve with cake cubes and fruit. Yield: 1/2 cup.
Banana Maple Bread Pudding
1 pound loaf of bread, 2 cups heavy cream, 3 cups milk, 3 eggs, 1 and 1/2 cups pure maple syrup,
1 tablespoon almond extract
3/4 cup golden raisins, 2 ripe bananas
Cut bread into thick slices and then roughly tear apart. Place bread into a bowl with the cream and milk and let
soak for an hour.
Beat together the eggs, maple syrup, almond extract, and the bananas.
Pour over the bread mixture (after it has soaked for an hour). Fold in raisins. Put into
a buttered baking dish (9x13x2).
Bake at 350 F for about 45 minutes until the top is golden and custard is set.
Maple Parfait
1 and a half cup pure maple syrup, 2 eggs (seperated), 1 cup heavy cream, 1 1/2 teaspoon vanilla
Beat eggs yolks. Heat syrup in double boiler, and whip in egg yolks, beating until thick. Remove from double boiler
and pour over stiffly
beaten egg whites, and blend. Chill thoroughly, at least 1 hour. Then fold in whipped cream and freeze for 3 or 4 hours.
Then put in individually
parfait glasses to freeze.
Maple Pumpkin Cheescake
1/4 cup butter (melted), 1 and 1/4 cups graham cracker crumbs, 1/4 cup sugar, 3 8 oz. packages cream sofetened cream cheese,
1 14 oz. can sweetened condensed milk, 1 cup pure maple syrup, 1 16 oz. can pumpkin, 3 eggs, 1 and 1/2 teaspoon cinnamon,
1 teaspoon nutmeg,
1/2 teaspoon salt
Combine butter, crumbs and sugar, press into a 9 inch spring form pan. In large mixing bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth. Add 1/4 cup syrup and remaining ingredients.
Pour into a prepared pan. Bake at 300 F for one hour
and 15 minutes or until set. Cool then chill. Top with Maple Pecan Glaze.
Maple Pecan Glaze
In sauce pan, combine remaining 3/4 cup pure maple syrup and 1/2 pint whipping cream, bring to a boil.
Boil rapidly 15-20 minutes; Stir occasionally.
Cool. Add 1/2 cup chopped pecans ( makes 1 and 1/2 cup).
This glaze can also be used as a topping for ice cream or pound cake.
Maple Shortbread
1/2 cup(1 stick) unsalted butter at room temperature, 1/4 cup granulated sugar,
1/4 teaspoon vanilla extract, 1/4 cup maple syrup, 1 1/2 cups all-purpose flour, 1/4 teaspoon salt,
1 tablespoon turbinado sugar
Preheat the oven to 325F. Butter a 9-inch tart pan with a removable bottom.
In a large bowl, using an electric mixer, cream the butter and sugar together for 5 minutes or until
light and fluffy. Beat in the vanilla and syrup. Gradually stir in the flour and salt to make a soft dough.
Pat the dough evenly into the prepared pan. Prick the dough with a fork. Sprinkle with turbinado sugar. Bake for
25 to 30 minutes or until golden. Let cool in the pan for 10 minutes, then unmold and let cool on a wire rack. Cut into 10 wedges.
Grandma Stanley's Maple Nut Creme Pudding
2 cups milk, 1 cup pure maple syrup, 2 eggs,
2 tbsp. corn starch, pinch of salt,
1 cup chopped pecans, 1 cup cream
Heat 1 3/4 cups milk and maple syrup in double boiler. Combine remaining milk with corn starch and salt.
Add to hot mixture, stirring constantly. Cook for approximately two minutes.
Take a little of the milk mixture and beat into eggs. Add eggs to mixture in double boiler5 and cook for four minutes.
Pour into individual dishes and sprinkle with nuts. Eat hot or put in fridge to set and serve cold.
Variation: Walnuts can be substituted.
Maple-Pecan Pie
After arriving in New Orleans in the late 1600's, the French were
introduced to pecans by the Native Americans,
and shortly thereafter the first pecan pie was made. Its delicious alone, or served with vanilla ice cream.
3 eggs, 1 cup firmly packed brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon salt,
2 tablespoons all purpose flour, 1 cup maple syrup,
3 tablespoons unsalted melted butter, 1 1/2 cups
pecans, 1 unbaked 9 inch pieshell
Preheat the over to 400 F. In a medium bowl, combine the eggs, sugars, salt, flour, syrup and butter.
Whisk until well blended.
Still in the pecans. Pour into the pie shell and bake for 45 minutes or until set.
Maple Granola
You may never use commercial granola again after tasting this recipe.
3 cups old fasioned rolled oats, 1/2 cup slivered almonds, 1/2 cup cashews,
1/2 cup sesame seeds, 1/2 cup sunflower seeds,
1/2 teaspoon salt, 1/4 cup unsalted butter,
1/2 cup maple syrup, 1/2 teaspoon vanilla extract, 1/4 cup firmly packed brown sugar, 1 cup raisins
Preheat the oven to 325 F. In a large bowl, combine the oats, almonds, cashews, sesame seeds, sunflower seeds, and salt.
In a small sauce pan, combine the butter, maple syrup, vanilla, and sugar. Cook over medium heat for 5 minutes.
Pour over the dry mixture and stir until
well blended. Spread the mixture out on a baking sheet
in an even layer. Bake, stiring occasionally, for about 20 minutes or until golden. Remove from the oven
and let cool.
Stir the raisins. Store in an airtight container at room temperature for up to 2 weeks. Makes about 6 cups.
Maple-Walnut Pudding
3 egg yolks, 3 tablespoons corn starch, 1/4 teaspoon salt, 2 cups milk, 1 cup pure maple syrup, divided, 2 tablespoons
unsalted butter, 1/2 cup broken walnut pieces.
In a medium sauce pan (off heat) whisk egg yolks with cornstarch and salt until smooth. Grdually whisk in milk, then 3/4 cup
maple syrup.
While whisking, bring to a boil over medium heat; boil 1 minute. Off heat, stir in butter.
Transfer to a medium bowl (strain if lumpy). Press
plastic wrap onto surface of pudding; refrigerate at least 3 hours.
Meanwhile, preheat oven to 325 F. Spread walnuts on baking sheet; toast in oven until
fragrant, about 10 minutes.
Transfer to a small bowl, and stir in remaining 1/4 cup maple syrup. Spoon pudding into dishes; drizzle with maple-walnut mixture. Serves 4.
Maple Glazed Apple Pie
Pastry for 9 inch double crust pie, 6 cups sliced and peeled apples, 1/2 cup white sugar, 1/4 cup brown sugar (packed),
1/2 cup crushed
ginger snaps, 1/2 teaspoon cinnamon, 1/2 cup chopped nuts, 1/4 cup melted butter, 1/4 cup maple syrup
Line a 9-inch pie pan with the bottom crust. Arrange half the apples in the pan. Combine the white sugar,
brown sugar,
giner snaps, cinnamon, nuts, and butter. Sprinkle half the mixture over the apples.
Top with the remaining apples and remaining sugar mixture. Place the top crust
over the filling. Seal and flute
the edges; cut steam vents in the top crust. Bake in a preheated 350 F oven for 35 minutes.
Heat the maple syrup to boiling;
brush over the pie. Return the pie to the oven for 15 minutes.
Serve warm. Serves 8.
Maple Apple Dessert
1 1/4 cups maple syrup, 1 tablespoon corn starch, 2 cups water, 2 tablespoons butter, 2 cups all purpose flour, 1/4 cup sugar,
1 tablespoon baking powder, 1/3 cup butter, 3 cups chopped and peeled apples, 3/4 cups milk, 1 teaspoon vanilla extract, 1 tablespoon sugar, 1/2 teaspoon cinnamon,
2 tablespoons butter, whipped cream
In a sauce pan, mix the maple syrup, corn starch, and water. Bring to boil. cook and stir 2 minutes more. Add the 2
tablespoons butter.
Pour into a 13x9x2-inch baking dish. In a medium sized bowl, combine the flour, 1/4 cup sugar, and baking powder. Cut in the
1/3 cup butter until crumbly. Stir in the apples. Stir in the milk and vanilla
until the batter is moistened. Drop the batter by the tablespoon over the syrup
mixture in the baking dish.
Combine the remaining 1 tablespoon sugar and cinnamon; sprinkle over the batter. Dot with the remanining 2 tablespoons butter.
Bake in a preheated 350 F oven for 50 to 55 minutes. Serve warm topped with whipped cream. Serves 8. Garnish with Stanley's Maple Sugar.
Cheddar-Apple Maple Cobbler
1/2 cup sugar, 1/4 cup all purpose flour, 1/4 teaspoon ground cinnamon, 4 Granny Smith apples (peeled, cored, and coursely chopped) ,
1/4 cup maple syrup.
Topping:1 cup all purpose flour, 1/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup shredded sharp cheddar cheese,
1/3 cup unsalted melted butter, 1/4 cup heavy cream
Preheat the oven to 400 F. In a small bowl, combine the sugar, flour, and cinnamon. Stir to blend.
Put the apples
in a large bowl and pour the syrup over. Stir until well coated.
Add the sugar mixture and stir to blend. Pour into 8 or 9 inch square baking dish and
set aside.
To make the topping, combine the flour, sugar, baking powder, and salt and mix well. Add the cheddar cheese and mix well.
Add the butter
and cream, mixing until well-blended. Spoon over the apple mixture and
bake for 30 minutes or until golden brown. Serve immediately. Serves 6.
Maple Parfait
1 and a half cup pure maple syrup, 2 eggs (seperated), 1 cup heavy cream, 1 1/2 teaspoon vanilla
Beat eggs yolks. Heat syrup in double boiler, and whip in egg yolks, beating until thick. Remove from double boiler
and pour over stiffly
beaten egg whites, and blend. Chill thoroughly, at least 1 hour. Then fold in whipped cream and freeze for 3 or 4 hours.
Then put in individually
parfait glasses to freeze.
Maple Pecan Crinkles
3/4 cup butter, 1/2 cup packed brown sugar, 1/4 cup Stanley's Maple Syrup, 1 egg, 1 teaspoon vanilla extract,
1 and 3/4 cups all purpose flour, 2 teaspoons baking soda,
1/2 teaspoon nutmeg, 1/2 cup chopped pecans, 1/4 white sugar
In a large bowl, cream the butter and brown sugar. Add the maple syrup, egg, and vanilla extract. Beat until light and fluffy.
Beat in the flour, baking soda, and nutmeg.
Stire in the nuts. Roll teaspoons of the dough into balls; roll the balls in the white sugar. Place 1 inch apart on greased cookie sheets.
Bake ina preheated 350 degree F oven for 10-12 minutes. Remove the cookies to wire racks; cool. Makes 32-42 cookies.
Maple Pudding Cake
1 1/2 cups all purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup milk, 1/2 cup chopped walnuts, 1 1/2 cups Stanley's Maple Syrup,
3/4 cup water, 2 tablespooons butter, whipped cream or ice cream
Mic together the flour, sugar, baking powder, salt, milk, and nuts. Pour into a greased 8-inch square pan. Combine Stanley's Maple Syrup, water, and butter ina small saucepan.
Heat just until the butter melts. Pour the warm sauce over the cake batter; do not stir. Bake in a preheated 350 degree F oven for 45 minutes. Serve warm with whip cream or ice cream. Serves 6. *A pudding like sauce forms as the cake bakes.
In large bowl, combine cereal, pretzels, and pecans. In a small sauce pan, melt butter; Stir in syrup. Stir until well blended. Pour over cereal mixture; Stir to coat. Spread into 2 greased 15 by 10 inch pans. Bake at 350 F for 12-15 minutes or until mix is lightly glazed, stirring occasionally. Cool in pan for 3 minutes, remove from pan and spread on wax paper to cool completely. Store in air tight container.
Maple Fudge
2 cups light maple syrup, 3/4 cup light cream, 2 1/2 tablespoons butter
Heat to approximately 236 F; then cool to 120 F. Beat until creamy.
Maple Rice Pudding
1/2 cup raisins, 2 cups milk, 2 eggs, 2/3 cup maple syrup, 1 teaspoon nutmeg, 1 1/2 cups cooked rice
Mix together the raisins, milk, eggs, maple syrup, and nutmeg. Stir in the cooked rice. Place in a 1 1/2 quart greased casserole. Bake in a preheated
350 F oven for 45-60 minutes or until the custard in set. Serve warm or cold. Serves 6.
Maple Bread Pudding
4 slices buttered toast, raisins, 1 teaspoon vanilla, 2 cups milk, 2 eggs beaten,
1/2 cup pure maple syrup,
4 teaspoons sugar, 1/2 teaspoon cinnamon
Cut buttered toast into quarters. Place in a buttered 1 and 1/2 quart baking dish, along with some raisins.
Combine
beaten eggs, syrup, salt, milk and vanilla. Pour over toast and raisins and allow to stand for 10 minutes.
Combine sugar and cinnamon and sprinkle over mixture.
Bake at 350 F for 30 minutes or until knife inserted
in center comes out clean. Serve with maple syrup poured over top.
Maple Walnut Fondue
1 and 1/2 teaspoon corn starch, 1/3 cup evaporated milk, 1/4 cup pure maple syrup, 3 tablespoons corn syrup,
2 tablespoons finely
chooped nuts, 1 tablespoon butter, 1/4 teaspoon vanilla extract
In a small sauce pan, combine corn starch, and milk until smooth. Stir in maple syrup and corn syrup. Bring to a boil
over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in walnuts, butter and vanilla.
Transfer to a small fondue pot
and keep warm. Serve with cake cubes and fruit. Yield: 1/2 cup.
Banana Maple Bread Pudding
1 pound loaf of bread, 2 cups heavy cream, 3 cups milk, 3 eggs, 1 and 1/2 cups pure maple syrup,
1 tablespoon almond extract
3/4 cup golden raisins, 2 ripe bananas
Cut bread into thick slices and then roughly tear apart. Place bread into a bowl with the cream and milk and let
soak for an hour.
Beat together the eggs, maple syrup, almond extract, and the bananas.
Pour over the bread mixture (after it has soaked for an hour). Fold in raisins. Put into
a buttered baking dish (9x13x2).
Bake at 350 F for about 45 minutes until the top is golden and custard is set.
Maple Parfait
1 and a half cup pure maple syrup, 2 eggs (seperated), 1 cup heavy cream, 1 1/2 teaspoon vanilla
Beat eggs yolks. Heat syrup in double boiler, and whip in egg yolks, beating until thick. Remove from double boiler
and pour over stiffly
beaten egg whites, and blend. Chill thoroughly, at least 1 hour. Then fold in whipped cream and freeze for 3 or 4 hours.
Then put in individually
parfait glasses to freeze.
Maple Pumpkin Cheescake
1/4 cup butter (melted), 1 and 1/4 cups graham cracker crumbs, 1/4 cup sugar, 3 8 oz. packages cream sofetened cream cheese,
1 14 oz. can sweetened condensed milk, 1 cup pure maple syrup, 1 16 oz. can pumpkin, 3 eggs, 1 and 1/2 teaspoon cinnamon,
1 teaspoon nutmeg,
1/2 teaspoon salt
Combine butter, crumbs and sugar, press into a 9 inch spring form pan. In large mixing bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth. Add 1/4 cup syrup and remaining ingredients.
Pour into a prepared pan. Bake at 300 F for one hour
and 15 minutes or until set. Cool then chill. Top with Maple Pecan Glaze.
Maple Pecan Glaze
In sauce pan, combine remaining 3/4 cup pure maple syrup and 1/2 pint whipping cream, bring to a boil.
Boil rapidly 15-20 minutes; Stir occasionally.
Cool. Add 1/2 cup chopped pecans ( makes 1 and 1/2 cup).
This glaze can also be used as a topping for ice cream or pound cake.
Maple Shortbread
1/2 cup(1 stick) unsalted butter at room temperature, 1/4 cup granulated sugar,
1/4 teaspoon vanilla extract, 1/4 cup maple syrup, 1 1/2 cups all-purpose flour, 1/4 teaspoon salt,
1 tablespoon turbinado sugar
Preheat the oven to 325F. Butter a 9-inch tart pan with a removable bottom.
In a large bowl, using an electric mixer, cream the butter and sugar together for 5 minutes or until
light and fluffy. Beat in the vanilla and syrup. Gradually stir in the flour and salt to make a soft dough.
Pat the dough evenly into the prepared pan. Prick the dough with a fork. Sprinkle with turbinado sugar. Bake for
25 to 30 minutes or until golden. Let cool in the pan for 10 minutes, then unmold and let cool on a wire rack. Cut into 10 wedges.
Grandma Stanley's Maple Nut Creme Pudding
2 cups milk, 1 cup pure maple syrup, 2 eggs,
2 tbsp. corn starch, pinch of salt,
1 cup chopped pecans, 1 cup cream
Heat 1 3/4 cups milk and maple syrup in double boiler. Combine remaining milk with corn starch and salt.
Add to hot mixture, stirring constantly. Cook for approximately two minutes.
Take a little of the milk mixture and beat into eggs. Add eggs to mixture in double boiler5 and cook for four minutes.
Pour into individual dishes and sprinkle with nuts. Eat hot or put in fridge to set and serve cold.
Variation: Walnuts can be substituted.
Maple-Pecan Pie
After arriving in New Orleans in the late 1600's, the French were
introduced to pecans by the Native Americans,
and shortly thereafter the first pecan pie was made. Its delicious alone, or served with vanilla ice cream.
3 eggs, 1 cup firmly packed brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon salt,
2 tablespoons all purpose flour, 1 cup maple syrup,
3 tablespoons unsalted melted butter, 1 1/2 cups
pecans, 1 unbaked 9 inch pieshell
Preheat the over to 400 F. In a medium bowl, combine the eggs, sugars, salt, flour, syrup and butter.
Whisk until well blended.
Still in the pecans. Pour into the pie shell and bake for 45 minutes or until set.
Maple Granola
You may never use commercial granola again after tasting this recipe.
3 cups old fasioned rolled oats, 1/2 cup slivered almonds, 1/2 cup cashews,
1/2 cup sesame seeds, 1/2 cup sunflower seeds,
1/2 teaspoon salt, 1/4 cup unsalted butter,
1/2 cup maple syrup, 1/2 teaspoon vanilla extract, 1/4 cup firmly packed brown sugar, 1 cup raisins
Preheat the oven to 325 F. In a large bowl, combine the oats, almonds, cashews, sesame seeds, sunflower seeds, and salt.
In a small sauce pan, combine the butter, maple syrup, vanilla, and sugar. Cook over medium heat for 5 minutes.
Pour over the dry mixture and stir until
well blended. Spread the mixture out on a baking sheet
in an even layer. Bake, stiring occasionally, for about 20 minutes or until golden. Remove from the oven
and let cool.
Stir the raisins. Store in an airtight container at room temperature for up to 2 weeks. Makes about 6 cups.
Maple-Walnut Pudding
3 egg yolks, 3 tablespoons corn starch, 1/4 teaspoon salt, 2 cups milk, 1 cup pure maple syrup, divided, 2 tablespoons
unsalted butter, 1/2 cup broken walnut pieces.
In a medium sauce pan (off heat) whisk egg yolks with cornstarch and salt until smooth. Grdually whisk in milk, then 3/4 cup
maple syrup.
While whisking, bring to a boil over medium heat; boil 1 minute. Off heat, stir in butter.
Transfer to a medium bowl (strain if lumpy). Press
plastic wrap onto surface of pudding; refrigerate at least 3 hours.
Meanwhile, preheat oven to 325 F. Spread walnuts on baking sheet; toast in oven until
fragrant, about 10 minutes.
Transfer to a small bowl, and stir in remaining 1/4 cup maple syrup. Spoon pudding into dishes; drizzle with maple-walnut mixture. Serves 4.
Maple Glazed Apple Pie
Pastry for 9 inch double crust pie, 6 cups sliced and peeled apples, 1/2 cup white sugar, 1/4 cup brown sugar (packed),
1/2 cup crushed
ginger snaps, 1/2 teaspoon cinnamon, 1/2 cup chopped nuts, 1/4 cup melted butter, 1/4 cup maple syrup
Line a 9-inch pie pan with the bottom crust. Arrange half the apples in the pan. Combine the white sugar,
brown sugar,
giner snaps, cinnamon, nuts, and butter. Sprinkle half the mixture over the apples.
Top with the remaining apples and remaining sugar mixture. Place the top crust
over the filling. Seal and flute
the edges; cut steam vents in the top crust. Bake in a preheated 350 F oven for 35 minutes.
Heat the maple syrup to boiling;
brush over the pie. Return the pie to the oven for 15 minutes.
Serve warm. Serves 8.
Maple Apple Dessert
1 1/4 cups maple syrup, 1 tablespoon corn starch, 2 cups water, 2 tablespoons butter, 2 cups all purpose flour, 1/4 cup sugar,
1 tablespoon baking powder, 1/3 cup butter, 3 cups chopped and peeled apples, 3/4 cups milk, 1 teaspoon vanilla extract, 1 tablespoon sugar, 1/2 teaspoon cinnamon,
2 tablespoons butter, whipped cream
In a sauce pan, mix the maple syrup, corn starch, and water. Bring to boil. cook and stir 2 minutes more. Add the 2
tablespoons butter.
Pour into a 13x9x2-inch baking dish. In a medium sized bowl, combine the flour, 1/4 cup sugar, and baking powder. Cut in the
1/3 cup butter until crumbly. Stir in the apples. Stir in the milk and vanilla
until the batter is moistened. Drop the batter by the tablespoon over the syrup
mixture in the baking dish.
Combine the remaining 1 tablespoon sugar and cinnamon; sprinkle over the batter. Dot with the remanining 2 tablespoons butter.
Bake in a preheated 350 F oven for 50 to 55 minutes. Serve warm topped with whipped cream. Serves 8. Garnish with Stanley's Maple Sugar.
Cheddar-Apple Maple Cobbler
1/2 cup sugar, 1/4 cup all purpose flour, 1/4 teaspoon ground cinnamon, 4 Granny Smith apples (peeled, cored, and coursely chopped) ,
1/4 cup maple syrup.
Topping:1 cup all purpose flour, 1/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup shredded sharp cheddar cheese,
1/3 cup unsalted melted butter, 1/4 cup heavy cream
Preheat the oven to 400 F. In a small bowl, combine the sugar, flour, and cinnamon. Stir to blend.
Put the apples
in a large bowl and pour the syrup over. Stir until well coated.
Add the sugar mixture and stir to blend. Pour into 8 or 9 inch square baking dish and
set aside.
To make the topping, combine the flour, sugar, baking powder, and salt and mix well. Add the cheddar cheese and mix well.
Add the butter
and cream, mixing until well-blended. Spoon over the apple mixture and
bake for 30 minutes or until golden brown. Serve immediately. Serves 6.
Maple Parfait
1 and a half cup pure maple syrup, 2 eggs (seperated), 1 cup heavy cream, 1 1/2 teaspoon vanilla
Beat eggs yolks. Heat syrup in double boiler, and whip in egg yolks, beating until thick. Remove from double boiler
and pour over stiffly
beaten egg whites, and blend. Chill thoroughly, at least 1 hour. Then fold in whipped cream and freeze for 3 or 4 hours.
Then put in individually
parfait glasses to freeze.
Maple Pecan Crinkles
3/4 cup butter, 1/2 cup packed brown sugar, 1/4 cup Stanley's Maple Syrup, 1 egg, 1 teaspoon vanilla extract,
1 and 3/4 cups all purpose flour, 2 teaspoons baking soda,
1/2 teaspoon nutmeg, 1/2 cup chopped pecans, 1/4 white sugar
In a large bowl, cream the butter and brown sugar. Add the maple syrup, egg, and vanilla extract. Beat until light and fluffy.
Beat in the flour, baking soda, and nutmeg.
Stire in the nuts. Roll teaspoons of the dough into balls; roll the balls in the white sugar. Place 1 inch apart on greased cookie sheets.
Bake ina preheated 350 degree F oven for 10-12 minutes. Remove the cookies to wire racks; cool. Makes 32-42 cookies.
Maple Pudding Cake
1 1/2 cups all purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup milk, 1/2 cup chopped walnuts, 1 1/2 cups Stanley's Maple Syrup,
3/4 cup water, 2 tablespooons butter, whipped cream or ice cream
Mic together the flour, sugar, baking powder, salt, milk, and nuts. Pour into a greased 8-inch square pan. Combine Stanley's Maple Syrup, water, and butter ina small saucepan.
Heat just until the butter melts. Pour the warm sauce over the cake batter; do not stir. Bake in a preheated 350 degree F oven for 45 minutes. Serve warm with whip cream or ice cream. Serves 6. *A pudding like sauce forms as the cake bakes.
Mix together the raisins, milk, eggs, maple syrup, and nutmeg. Stir in the cooked rice. Place in a 1 1/2 quart greased casserole. Bake in a preheated 350 F oven for 45-60 minutes or until the custard in set. Serve warm or cold. Serves 6.
Maple Bread Pudding
4 slices buttered toast, raisins, 1 teaspoon vanilla, 2 cups milk, 2 eggs beaten,
1/2 cup pure maple syrup,
4 teaspoons sugar, 1/2 teaspoon cinnamon
Cut buttered toast into quarters. Place in a buttered 1 and 1/2 quart baking dish, along with some raisins.
Combine
beaten eggs, syrup, salt, milk and vanilla. Pour over toast and raisins and allow to stand for 10 minutes.
Combine sugar and cinnamon and sprinkle over mixture.
Bake at 350 F for 30 minutes or until knife inserted
in center comes out clean. Serve with maple syrup poured over top.
Maple Walnut Fondue
1 and 1/2 teaspoon corn starch, 1/3 cup evaporated milk, 1/4 cup pure maple syrup, 3 tablespoons corn syrup,
2 tablespoons finely
chooped nuts, 1 tablespoon butter, 1/4 teaspoon vanilla extract
In a small sauce pan, combine corn starch, and milk until smooth. Stir in maple syrup and corn syrup. Bring to a boil
over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in walnuts, butter and vanilla.
Transfer to a small fondue pot
and keep warm. Serve with cake cubes and fruit. Yield: 1/2 cup.
Banana Maple Bread Pudding
1 pound loaf of bread, 2 cups heavy cream, 3 cups milk, 3 eggs, 1 and 1/2 cups pure maple syrup,
1 tablespoon almond extract
3/4 cup golden raisins, 2 ripe bananas
Cut bread into thick slices and then roughly tear apart. Place bread into a bowl with the cream and milk and let
soak for an hour.
Beat together the eggs, maple syrup, almond extract, and the bananas.
Pour over the bread mixture (after it has soaked for an hour). Fold in raisins. Put into
a buttered baking dish (9x13x2).
Bake at 350 F for about 45 minutes until the top is golden and custard is set.
Maple Parfait
1 and a half cup pure maple syrup, 2 eggs (seperated), 1 cup heavy cream, 1 1/2 teaspoon vanilla
Beat eggs yolks. Heat syrup in double boiler, and whip in egg yolks, beating until thick. Remove from double boiler
and pour over stiffly
beaten egg whites, and blend. Chill thoroughly, at least 1 hour. Then fold in whipped cream and freeze for 3 or 4 hours.
Then put in individually
parfait glasses to freeze.
Maple Pumpkin Cheescake
1/4 cup butter (melted), 1 and 1/4 cups graham cracker crumbs, 1/4 cup sugar, 3 8 oz. packages cream sofetened cream cheese,
1 14 oz. can sweetened condensed milk, 1 cup pure maple syrup, 1 16 oz. can pumpkin, 3 eggs, 1 and 1/2 teaspoon cinnamon,
1 teaspoon nutmeg,
1/2 teaspoon salt
Combine butter, crumbs and sugar, press into a 9 inch spring form pan. In large mixing bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth. Add 1/4 cup syrup and remaining ingredients.
Pour into a prepared pan. Bake at 300 F for one hour
and 15 minutes or until set. Cool then chill. Top with Maple Pecan Glaze.
Maple Pecan Glaze
In sauce pan, combine remaining 3/4 cup pure maple syrup and 1/2 pint whipping cream, bring to a boil.
Boil rapidly 15-20 minutes; Stir occasionally.
Cool. Add 1/2 cup chopped pecans ( makes 1 and 1/2 cup).
This glaze can also be used as a topping for ice cream or pound cake.
Maple Shortbread
1/2 cup(1 stick) unsalted butter at room temperature, 1/4 cup granulated sugar,
1/4 teaspoon vanilla extract, 1/4 cup maple syrup, 1 1/2 cups all-purpose flour, 1/4 teaspoon salt,
1 tablespoon turbinado sugar
Preheat the oven to 325F. Butter a 9-inch tart pan with a removable bottom.
In a large bowl, using an electric mixer, cream the butter and sugar together for 5 minutes or until
light and fluffy. Beat in the vanilla and syrup. Gradually stir in the flour and salt to make a soft dough.
Pat the dough evenly into the prepared pan. Prick the dough with a fork. Sprinkle with turbinado sugar. Bake for
25 to 30 minutes or until golden. Let cool in the pan for 10 minutes, then unmold and let cool on a wire rack. Cut into 10 wedges.
Grandma Stanley's Maple Nut Creme Pudding
2 cups milk, 1 cup pure maple syrup, 2 eggs,
2 tbsp. corn starch, pinch of salt,
1 cup chopped pecans, 1 cup cream
Heat 1 3/4 cups milk and maple syrup in double boiler. Combine remaining milk with corn starch and salt.
Add to hot mixture, stirring constantly. Cook for approximately two minutes.
Take a little of the milk mixture and beat into eggs. Add eggs to mixture in double boiler5 and cook for four minutes.
Pour into individual dishes and sprinkle with nuts. Eat hot or put in fridge to set and serve cold.
Variation: Walnuts can be substituted.
Maple-Pecan Pie
After arriving in New Orleans in the late 1600's, the French were
introduced to pecans by the Native Americans,
and shortly thereafter the first pecan pie was made. Its delicious alone, or served with vanilla ice cream.
3 eggs, 1 cup firmly packed brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon salt,
2 tablespoons all purpose flour, 1 cup maple syrup,
3 tablespoons unsalted melted butter, 1 1/2 cups
pecans, 1 unbaked 9 inch pieshell
Preheat the over to 400 F. In a medium bowl, combine the eggs, sugars, salt, flour, syrup and butter.
Whisk until well blended.
Still in the pecans. Pour into the pie shell and bake for 45 minutes or until set.
Maple Granola
You may never use commercial granola again after tasting this recipe.
3 cups old fasioned rolled oats, 1/2 cup slivered almonds, 1/2 cup cashews,
1/2 cup sesame seeds, 1/2 cup sunflower seeds,
1/2 teaspoon salt, 1/4 cup unsalted butter,
1/2 cup maple syrup, 1/2 teaspoon vanilla extract, 1/4 cup firmly packed brown sugar, 1 cup raisins
Preheat the oven to 325 F. In a large bowl, combine the oats, almonds, cashews, sesame seeds, sunflower seeds, and salt.
In a small sauce pan, combine the butter, maple syrup, vanilla, and sugar. Cook over medium heat for 5 minutes.
Pour over the dry mixture and stir until
well blended. Spread the mixture out on a baking sheet
in an even layer. Bake, stiring occasionally, for about 20 minutes or until golden. Remove from the oven
and let cool.
Stir the raisins. Store in an airtight container at room temperature for up to 2 weeks. Makes about 6 cups.
Maple-Walnut Pudding
3 egg yolks, 3 tablespoons corn starch, 1/4 teaspoon salt, 2 cups milk, 1 cup pure maple syrup, divided, 2 tablespoons
unsalted butter, 1/2 cup broken walnut pieces.
In a medium sauce pan (off heat) whisk egg yolks with cornstarch and salt until smooth. Grdually whisk in milk, then 3/4 cup
maple syrup.
While whisking, bring to a boil over medium heat; boil 1 minute. Off heat, stir in butter.
Transfer to a medium bowl (strain if lumpy). Press
plastic wrap onto surface of pudding; refrigerate at least 3 hours.
Meanwhile, preheat oven to 325 F. Spread walnuts on baking sheet; toast in oven until
fragrant, about 10 minutes.
Transfer to a small bowl, and stir in remaining 1/4 cup maple syrup. Spoon pudding into dishes; drizzle with maple-walnut mixture. Serves 4.
Maple Glazed Apple Pie
Pastry for 9 inch double crust pie, 6 cups sliced and peeled apples, 1/2 cup white sugar, 1/4 cup brown sugar (packed),
1/2 cup crushed
ginger snaps, 1/2 teaspoon cinnamon, 1/2 cup chopped nuts, 1/4 cup melted butter, 1/4 cup maple syrup
Line a 9-inch pie pan with the bottom crust. Arrange half the apples in the pan. Combine the white sugar,
brown sugar,
giner snaps, cinnamon, nuts, and butter. Sprinkle half the mixture over the apples.
Top with the remaining apples and remaining sugar mixture. Place the top crust
over the filling. Seal and flute
the edges; cut steam vents in the top crust. Bake in a preheated 350 F oven for 35 minutes.
Heat the maple syrup to boiling;
brush over the pie. Return the pie to the oven for 15 minutes.
Serve warm. Serves 8.
Maple Apple Dessert
1 1/4 cups maple syrup, 1 tablespoon corn starch, 2 cups water, 2 tablespoons butter, 2 cups all purpose flour, 1/4 cup sugar,
1 tablespoon baking powder, 1/3 cup butter, 3 cups chopped and peeled apples, 3/4 cups milk, 1 teaspoon vanilla extract, 1 tablespoon sugar, 1/2 teaspoon cinnamon,
2 tablespoons butter, whipped cream
In a sauce pan, mix the maple syrup, corn starch, and water. Bring to boil. cook and stir 2 minutes more. Add the 2
tablespoons butter.
Pour into a 13x9x2-inch baking dish. In a medium sized bowl, combine the flour, 1/4 cup sugar, and baking powder. Cut in the
1/3 cup butter until crumbly. Stir in the apples. Stir in the milk and vanilla
until the batter is moistened. Drop the batter by the tablespoon over the syrup
mixture in the baking dish.
Combine the remaining 1 tablespoon sugar and cinnamon; sprinkle over the batter. Dot with the remanining 2 tablespoons butter.
Bake in a preheated 350 F oven for 50 to 55 minutes. Serve warm topped with whipped cream. Serves 8. Garnish with Stanley's Maple Sugar.
Cheddar-Apple Maple Cobbler
1/2 cup sugar, 1/4 cup all purpose flour, 1/4 teaspoon ground cinnamon, 4 Granny Smith apples (peeled, cored, and coursely chopped) ,
1/4 cup maple syrup.
Topping:1 cup all purpose flour, 1/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup shredded sharp cheddar cheese,
1/3 cup unsalted melted butter, 1/4 cup heavy cream
Preheat the oven to 400 F. In a small bowl, combine the sugar, flour, and cinnamon. Stir to blend.
Put the apples
in a large bowl and pour the syrup over. Stir until well coated.
Add the sugar mixture and stir to blend. Pour into 8 or 9 inch square baking dish and
set aside.
To make the topping, combine the flour, sugar, baking powder, and salt and mix well. Add the cheddar cheese and mix well.
Add the butter
and cream, mixing until well-blended. Spoon over the apple mixture and
bake for 30 minutes or until golden brown. Serve immediately. Serves 6.
Maple Parfait
1 and a half cup pure maple syrup, 2 eggs (seperated), 1 cup heavy cream, 1 1/2 teaspoon vanilla
Beat eggs yolks. Heat syrup in double boiler, and whip in egg yolks, beating until thick. Remove from double boiler
and pour over stiffly
beaten egg whites, and blend. Chill thoroughly, at least 1 hour. Then fold in whipped cream and freeze for 3 or 4 hours.
Then put in individually
parfait glasses to freeze.
Maple Pecan Crinkles
3/4 cup butter, 1/2 cup packed brown sugar, 1/4 cup Stanley's Maple Syrup, 1 egg, 1 teaspoon vanilla extract,
1 and 3/4 cups all purpose flour, 2 teaspoons baking soda,
1/2 teaspoon nutmeg, 1/2 cup chopped pecans, 1/4 white sugar
In a large bowl, cream the butter and brown sugar. Add the maple syrup, egg, and vanilla extract. Beat until light and fluffy.
Beat in the flour, baking soda, and nutmeg.
Stire in the nuts. Roll teaspoons of the dough into balls; roll the balls in the white sugar. Place 1 inch apart on greased cookie sheets.
Bake ina preheated 350 degree F oven for 10-12 minutes. Remove the cookies to wire racks; cool. Makes 32-42 cookies.
Maple Pudding Cake
1 1/2 cups all purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup milk, 1/2 cup chopped walnuts, 1 1/2 cups Stanley's Maple Syrup,
3/4 cup water, 2 tablespooons butter, whipped cream or ice cream
Mic together the flour, sugar, baking powder, salt, milk, and nuts. Pour into a greased 8-inch square pan. Combine Stanley's Maple Syrup, water, and butter ina small saucepan.
Heat just until the butter melts. Pour the warm sauce over the cake batter; do not stir. Bake in a preheated 350 degree F oven for 45 minutes. Serve warm with whip cream or ice cream. Serves 6. *A pudding like sauce forms as the cake bakes.
2 tablespoons finely chooped nuts, 1 tablespoon butter, 1/4 teaspoon vanilla extract
In a small sauce pan, combine corn starch, and milk until smooth. Stir in maple syrup and corn syrup. Bring to a boil
over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat. Stir in walnuts, butter and vanilla.
Transfer to a small fondue pot and keep warm. Serve with cake cubes and fruit. Yield: 1/2 cup.
Banana Maple Bread Pudding
1 pound loaf of bread, 2 cups heavy cream, 3 cups milk, 3 eggs, 1 and 1/2 cups pure maple syrup,
1 tablespoon almond extract
3/4 cup golden raisins, 2 ripe bananas
Cut bread into thick slices and then roughly tear apart. Place bread into a bowl with the cream and milk and let
soak for an hour.
Beat together the eggs, maple syrup, almond extract, and the bananas.
Pour over the bread mixture (after it has soaked for an hour). Fold in raisins. Put into
a buttered baking dish (9x13x2).
Bake at 350 F for about 45 minutes until the top is golden and custard is set.
Maple Parfait
1 and a half cup pure maple syrup, 2 eggs (seperated), 1 cup heavy cream, 1 1/2 teaspoon vanilla
Beat eggs yolks. Heat syrup in double boiler, and whip in egg yolks, beating until thick. Remove from double boiler
and pour over stiffly
beaten egg whites, and blend. Chill thoroughly, at least 1 hour. Then fold in whipped cream and freeze for 3 or 4 hours.
Then put in individually
parfait glasses to freeze.
Maple Pumpkin Cheescake
1/4 cup butter (melted), 1 and 1/4 cups graham cracker crumbs, 1/4 cup sugar, 3 8 oz. packages cream sofetened cream cheese,
1 14 oz. can sweetened condensed milk, 1 cup pure maple syrup, 1 16 oz. can pumpkin, 3 eggs, 1 and 1/2 teaspoon cinnamon,
1 teaspoon nutmeg,
1/2 teaspoon salt
Combine butter, crumbs and sugar, press into a 9 inch spring form pan. In large mixing bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth. Add 1/4 cup syrup and remaining ingredients.
Pour into a prepared pan. Bake at 300 F for one hour
and 15 minutes or until set. Cool then chill. Top with Maple Pecan Glaze.
Maple Pecan Glaze
In sauce pan, combine remaining 3/4 cup pure maple syrup and 1/2 pint whipping cream, bring to a boil.
Boil rapidly 15-20 minutes; Stir occasionally.
Cool. Add 1/2 cup chopped pecans ( makes 1 and 1/2 cup).
This glaze can also be used as a topping for ice cream or pound cake.
Maple Shortbread
1/2 cup(1 stick) unsalted butter at room temperature, 1/4 cup granulated sugar,
1/4 teaspoon vanilla extract, 1/4 cup maple syrup, 1 1/2 cups all-purpose flour, 1/4 teaspoon salt,
1 tablespoon turbinado sugar
Preheat the oven to 325F. Butter a 9-inch tart pan with a removable bottom.
In a large bowl, using an electric mixer, cream the butter and sugar together for 5 minutes or until
light and fluffy. Beat in the vanilla and syrup. Gradually stir in the flour and salt to make a soft dough.
Pat the dough evenly into the prepared pan. Prick the dough with a fork. Sprinkle with turbinado sugar. Bake for
25 to 30 minutes or until golden. Let cool in the pan for 10 minutes, then unmold and let cool on a wire rack. Cut into 10 wedges.
Grandma Stanley's Maple Nut Creme Pudding
2 cups milk, 1 cup pure maple syrup, 2 eggs,
2 tbsp. corn starch, pinch of salt,
1 cup chopped pecans, 1 cup cream
Heat 1 3/4 cups milk and maple syrup in double boiler. Combine remaining milk with corn starch and salt.
Add to hot mixture, stirring constantly. Cook for approximately two minutes.
Take a little of the milk mixture and beat into eggs. Add eggs to mixture in double boiler5 and cook for four minutes.
Pour into individual dishes and sprinkle with nuts. Eat hot or put in fridge to set and serve cold.
Variation: Walnuts can be substituted.
Maple-Pecan Pie
After arriving in New Orleans in the late 1600's, the French were
introduced to pecans by the Native Americans,
and shortly thereafter the first pecan pie was made. Its delicious alone, or served with vanilla ice cream.
3 eggs, 1 cup firmly packed brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon salt,
2 tablespoons all purpose flour, 1 cup maple syrup,
3 tablespoons unsalted melted butter, 1 1/2 cups
pecans, 1 unbaked 9 inch pieshell
Preheat the over to 400 F. In a medium bowl, combine the eggs, sugars, salt, flour, syrup and butter.
Whisk until well blended.
Still in the pecans. Pour into the pie shell and bake for 45 minutes or until set.
Maple Granola
You may never use commercial granola again after tasting this recipe.
3 cups old fasioned rolled oats, 1/2 cup slivered almonds, 1/2 cup cashews,
1/2 cup sesame seeds, 1/2 cup sunflower seeds,
1/2 teaspoon salt, 1/4 cup unsalted butter,
1/2 cup maple syrup, 1/2 teaspoon vanilla extract, 1/4 cup firmly packed brown sugar, 1 cup raisins
Beat eggs yolks. Heat syrup in double boiler, and whip in egg yolks, beating until thick. Remove from double boiler and pour over stiffly
beaten egg whites, and blend. Chill thoroughly, at least 1 hour. Then fold in whipped cream and freeze for 3 or 4 hours.
Then put in individually parfait glasses to freeze.
Maple Pumpkin Cheescake
1/4 cup butter (melted), 1 and 1/4 cups graham cracker crumbs, 1/4 cup sugar, 3 8 oz. packages cream sofetened cream cheese,
1 14 oz. can sweetened condensed milk, 1 cup pure maple syrup, 1 16 oz. can pumpkin, 3 eggs, 1 and 1/2 teaspoon cinnamon,
1 teaspoon nutmeg,
1/2 teaspoon salt
Combine butter, crumbs and sugar, press into a 9 inch spring form pan. In large mixing bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth. Add 1/4 cup syrup and remaining ingredients.
Pour into a prepared pan. Bake at 300 F for one hour
and 15 minutes or until set. Cool then chill. Top with Maple Pecan Glaze.
Maple Pecan Glaze
In sauce pan, combine remaining 3/4 cup pure maple syrup and 1/2 pint whipping cream, bring to a boil.
Boil rapidly 15-20 minutes; Stir occasionally.
Cool. Add 1/2 cup chopped pecans ( makes 1 and 1/2 cup).
This glaze can also be used as a topping for ice cream or pound cake.
Maple Shortbread
1/2 cup(1 stick) unsalted butter at room temperature, 1/4 cup granulated sugar,
1/4 teaspoon vanilla extract, 1/4 cup maple syrup, 1 1/2 cups all-purpose flour, 1/4 teaspoon salt,
1 tablespoon turbinado sugar
Preheat the oven to 325F. Butter a 9-inch tart pan with a removable bottom.
In a large bowl, using an electric mixer, cream the butter and sugar together for 5 minutes or until
light and fluffy. Beat in the vanilla and syrup. Gradually stir in the flour and salt to make a soft dough.
Pat the dough evenly into the prepared pan. Prick the dough with a fork. Sprinkle with turbinado sugar. Bake for
25 to 30 minutes or until golden. Let cool in the pan for 10 minutes, then unmold and let cool on a wire rack. Cut into 10 wedges.
Grandma Stanley's Maple Nut Creme Pudding
2 cups milk, 1 cup pure maple syrup, 2 eggs,
2 tbsp. corn starch, pinch of salt,
1 cup chopped pecans, 1 cup cream
1/4 teaspoon vanilla extract, 1/4 cup maple syrup, 1 1/2 cups all-purpose flour, 1/4 teaspoon salt,
1 tablespoon turbinado sugar
Preheat the oven to 325F. Butter a 9-inch tart pan with a removable bottom.
In a large bowl, using an electric mixer, cream the butter and sugar together for 5 minutes or until
light and fluffy. Beat in the vanilla and syrup. Gradually stir in the flour and salt to make a soft dough.
Pat the dough evenly into the prepared pan. Prick the dough with a fork. Sprinkle with turbinado sugar. Bake for
25 to 30 minutes or until golden. Let cool in the pan for 10 minutes, then unmold and let cool on a wire rack. Cut into 10 wedges.
Grandma Stanley's Maple Nut Creme Pudding
2 cups milk, 1 cup pure maple syrup, 2 eggs,
2 tbsp. corn starch, pinch of salt,
1 cup chopped pecans, 1 cup cream
Heat 1 3/4 cups milk and maple syrup in double boiler. Combine remaining milk with corn starch and salt.
Add to hot mixture, stirring constantly. Cook for approximately two minutes.
Take a little of the milk mixture and beat into eggs. Add eggs to mixture in double boiler5 and cook for four minutes.
Pour into individual dishes and sprinkle with nuts. Eat hot or put in fridge to set and serve cold.
Variation: Walnuts can be substituted.
Maple-Pecan Pie
After arriving in New Orleans in the late 1600's, the French were
introduced to pecans by the Native Americans,
and shortly thereafter the first pecan pie was made. Its delicious alone, or served with vanilla ice cream.
3 eggs, 1 cup firmly packed brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon salt,
2 tablespoons all purpose flour, 1 cup maple syrup,
3 tablespoons unsalted melted butter, 1 1/2 cups
pecans, 1 unbaked 9 inch pieshell
Whisk until well blended. Still in the pecans. Pour into the pie shell and bake for 45 minutes or until set.
Maple Granola
1/2 cup sesame seeds, 1/2 cup sunflower seeds, 1/2 teaspoon salt, 1/4 cup unsalted butter,
1/2 cup maple syrup, 1/2 teaspoon vanilla extract, 1/4 cup firmly packed brown sugar, 1 cup raisins
Preheat the oven to 325 F. In a large bowl, combine the oats, almonds, cashews, sesame seeds, sunflower seeds, and salt.
In a small sauce pan, combine the butter, maple syrup, vanilla, and sugar. Cook over medium heat for 5 minutes.
Pour over the dry mixture and stir until
well blended. Spread the mixture out on a baking sheet
in an even layer. Bake, stiring occasionally, for about 20 minutes or until golden. Remove from the oven
and let cool.
Stir the raisins. Store in an airtight container at room temperature for up to 2 weeks. Makes about 6 cups.
Maple-Walnut Pudding
3 egg yolks, 3 tablespoons corn starch, 1/4 teaspoon salt, 2 cups milk, 1 cup pure maple syrup, divided, 2 tablespoons
unsalted butter, 1/2 cup broken walnut pieces.
In a medium sauce pan (off heat) whisk egg yolks with cornstarch and salt until smooth. Grdually whisk in milk, then 3/4 cup
maple syrup.
While whisking, bring to a boil over medium heat; boil 1 minute. Off heat, stir in butter.
Transfer to a medium bowl (strain if lumpy). Press
plastic wrap onto surface of pudding; refrigerate at least 3 hours.
Meanwhile, preheat oven to 325 F. Spread walnuts on baking sheet; toast in oven until
fragrant, about 10 minutes.
Transfer to a small bowl, and stir in remaining 1/4 cup maple syrup. Spoon pudding into dishes; drizzle with maple-walnut mixture. Serves 4.
Maple Glazed Apple Pie
Pastry for 9 inch double crust pie, 6 cups sliced and peeled apples, 1/2 cup white sugar, 1/4 cup brown sugar (packed),
1/2 cup crushed
ginger snaps, 1/2 teaspoon cinnamon, 1/2 cup chopped nuts, 1/4 cup melted butter, 1/4 cup maple syrup
Line a 9-inch pie pan with the bottom crust. Arrange half the apples in the pan. Combine the white sugar,
brown sugar,
giner snaps, cinnamon, nuts, and butter. Sprinkle half the mixture over the apples.
Top with the remaining apples and remaining sugar mixture. Place the top crust
over the filling. Seal and flute
the edges; cut steam vents in the top crust. Bake in a preheated 350 F oven for 35 minutes.
Heat the maple syrup to boiling;
brush over the pie. Return the pie to the oven for 15 minutes.
Serve warm. Serves 8.
Maple Apple Dessert
1 1/4 cups maple syrup, 1 tablespoon corn starch, 2 cups water, 2 tablespoons butter, 2 cups all purpose flour, 1/4 cup sugar,
1 tablespoon baking powder, 1/3 cup butter, 3 cups chopped and peeled apples, 3/4 cups milk, 1 teaspoon vanilla extract, 1 tablespoon sugar, 1/2 teaspoon cinnamon,
2 tablespoons butter, whipped cream
In a sauce pan, mix the maple syrup, corn starch, and water. Bring to boil. cook and stir 2 minutes more. Add the 2
tablespoons butter.
Pour into a 13x9x2-inch baking dish. In a medium sized bowl, combine the flour, 1/4 cup sugar, and baking powder. Cut in the
1/3 cup butter until crumbly. Stir in the apples. Stir in the milk and vanilla
until the batter is moistened. Drop the batter by the tablespoon over the syrup
mixture in the baking dish.
Combine the remaining 1 tablespoon sugar and cinnamon; sprinkle over the batter. Dot with the remanining 2 tablespoons butter.
Bake in a preheated 350 F oven for 50 to 55 minutes. Serve warm topped with whipped cream. Serves 8. Garnish with Stanley's Maple Sugar.
Cheddar-Apple Maple Cobbler
1/2 cup sugar, 1/4 cup all purpose flour, 1/4 teaspoon ground cinnamon, 4 Granny Smith apples (peeled, cored, and coursely chopped) ,
1/4 cup maple syrup.
Topping:1 cup all purpose flour, 1/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup shredded sharp cheddar cheese,
1/3 cup unsalted melted butter, 1/4 cup heavy cream
Preheat the oven to 400 F. In a small bowl, combine the sugar, flour, and cinnamon. Stir to blend.
Put the apples
in a large bowl and pour the syrup over. Stir until well coated.
Add the sugar mixture and stir to blend. Pour into 8 or 9 inch square baking dish and
set aside.
To make the topping, combine the flour, sugar, baking powder, and salt and mix well. Add the cheddar cheese and mix well.
Add the butter
and cream, mixing until well-blended. Spoon over the apple mixture and
bake for 30 minutes or until golden brown. Serve immediately. Serves 6.
Maple Parfait
1 and a half cup pure maple syrup, 2 eggs (seperated), 1 cup heavy cream, 1 1/2 teaspoon vanilla
Beat eggs yolks. Heat syrup in double boiler, and whip in egg yolks, beating until thick. Remove from double boiler
and pour over stiffly
beaten egg whites, and blend. Chill thoroughly, at least 1 hour. Then fold in whipped cream and freeze for 3 or 4 hours.
Then put in individually
parfait glasses to freeze.
Maple Pecan Crinkles
3/4 cup butter, 1/2 cup packed brown sugar, 1/4 cup Stanley's Maple Syrup, 1 egg, 1 teaspoon vanilla extract,
1 and 3/4 cups all purpose flour, 2 teaspoons baking soda,
1/2 teaspoon nutmeg, 1/2 cup chopped pecans, 1/4 white sugar
In a large bowl, cream the butter and brown sugar. Add the maple syrup, egg, and vanilla extract. Beat until light and fluffy.
Beat in the flour, baking soda, and nutmeg.
Stire in the nuts. Roll teaspoons of the dough into balls; roll the balls in the white sugar. Place 1 inch apart on greased cookie sheets.
Bake ina preheated 350 degree F oven for 10-12 minutes. Remove the cookies to wire racks; cool. Makes 32-42 cookies.
Maple Pudding Cake
1 1/2 cups all purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup milk, 1/2 cup chopped walnuts, 1 1/2 cups Stanley's Maple Syrup,
3/4 cup water, 2 tablespooons butter, whipped cream or ice cream
Mic together the flour, sugar, baking powder, salt, milk, and nuts. Pour into a greased 8-inch square pan. Combine Stanley's Maple Syrup, water, and butter ina small saucepan.
Heat just until the butter melts. Pour the warm sauce over the cake batter; do not stir. Bake in a preheated 350 degree F oven for 45 minutes. Serve warm with whip cream or ice cream. Serves 6. *A pudding like sauce forms as the cake bakes.
brown sugar, giner snaps, cinnamon, nuts, and butter. Sprinkle half the mixture over the apples.
Top with the remaining apples and remaining sugar mixture. Place the top crust over the filling. Seal and flute
the edges; cut steam vents in the top crust. Bake in a preheated 350 F oven for 35 minutes.
Heat the maple syrup to boiling; brush over the pie. Return the pie to the oven for 15 minutes.
Serve warm. Serves 8.
Maple Apple Dessert
In a sauce pan, mix the maple syrup, corn starch, and water. Bring to boil. cook and stir 2 minutes more. Add the 2
tablespoons butter.
Pour into a 13x9x2-inch baking dish. In a medium sized bowl, combine the flour, 1/4 cup sugar, and baking powder. Cut in the
1/3 cup butter until crumbly. Stir in the apples. Stir in the milk and vanilla
until the batter is moistened. Drop the batter by the tablespoon over the syrup
mixture in the baking dish.
Combine the remaining 1 tablespoon sugar and cinnamon; sprinkle over the batter. Dot with the remanining 2 tablespoons butter.
Bake in a preheated 350 F oven for 50 to 55 minutes. Serve warm topped with whipped cream. Serves 8. Garnish with Stanley's Maple Sugar.
Cheddar-Apple Maple Cobbler
1/2 cup sugar, 1/4 cup all purpose flour, 1/4 teaspoon ground cinnamon, 4 Granny Smith apples (peeled, cored, and coursely chopped) ,
1/4 cup maple syrup.
Topping:1 cup all purpose flour, 1/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup shredded sharp cheddar cheese,
1/3 cup unsalted melted butter, 1/4 cup heavy cream
Preheat the oven to 400 F. In a small bowl, combine the sugar, flour, and cinnamon. Stir to blend.
Put the apples
in a large bowl and pour the syrup over. Stir until well coated.
Add the sugar mixture and stir to blend. Pour into 8 or 9 inch square baking dish and
set aside.
To make the topping, combine the flour, sugar, baking powder, and salt and mix well. Add the cheddar cheese and mix well.
Add the butter
and cream, mixing until well-blended. Spoon over the apple mixture and
bake for 30 minutes or until golden brown. Serve immediately. Serves 6.
Maple Parfait
1 and a half cup pure maple syrup, 2 eggs (seperated), 1 cup heavy cream, 1 1/2 teaspoon vanilla
Beat eggs yolks. Heat syrup in double boiler, and whip in egg yolks, beating until thick. Remove from double boiler
and pour over stiffly
beaten egg whites, and blend. Chill thoroughly, at least 1 hour. Then fold in whipped cream and freeze for 3 or 4 hours.
Then put in individually
parfait glasses to freeze.
Maple Pecan Crinkles
3/4 cup butter, 1/2 cup packed brown sugar, 1/4 cup Stanley's Maple Syrup, 1 egg, 1 teaspoon vanilla extract,
1 and 3/4 cups all purpose flour, 2 teaspoons baking soda,
1/2 teaspoon nutmeg, 1/2 cup chopped pecans, 1/4 white sugar
In a large bowl, cream the butter and brown sugar. Add the maple syrup, egg, and vanilla extract. Beat until light and fluffy.
Beat in the flour, baking soda, and nutmeg.
Stire in the nuts. Roll teaspoons of the dough into balls; roll the balls in the white sugar. Place 1 inch apart on greased cookie sheets.
Bake ina preheated 350 degree F oven for 10-12 minutes. Remove the cookies to wire racks; cool. Makes 32-42 cookies.
Maple Pudding Cake
1 1/2 cups all purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup milk, 1/2 cup chopped walnuts, 1 1/2 cups Stanley's Maple Syrup,
3/4 cup water, 2 tablespooons butter, whipped cream or ice cream
Mic together the flour, sugar, baking powder, salt, milk, and nuts. Pour into a greased 8-inch square pan. Combine Stanley's Maple Syrup, water, and butter ina small saucepan.
Heat just until the butter melts. Pour the warm sauce over the cake batter; do not stir. Bake in a preheated 350 degree F oven for 45 minutes. Serve warm with whip cream or ice cream. Serves 6. *A pudding like sauce forms as the cake bakes.
Put the apples in a large bowl and pour the syrup over. Stir until well coated.
Add the sugar mixture and stir to blend. Pour into 8 or 9 inch square baking dish and set aside.
To make the topping, combine the flour, sugar, baking powder, and salt and mix well. Add the cheddar cheese and mix well.
Add the butter and cream, mixing until well-blended. Spoon over the apple mixture and
bake for 30 minutes or until golden brown. Serve immediately. Serves 6.
Maple Parfait
1 and a half cup pure maple syrup, 2 eggs (seperated), 1 cup heavy cream, 1 1/2 teaspoon vanilla
Beat eggs yolks. Heat syrup in double boiler, and whip in egg yolks, beating until thick. Remove from double boiler
and pour over stiffly
beaten egg whites, and blend. Chill thoroughly, at least 1 hour. Then fold in whipped cream and freeze for 3 or 4 hours.
Then put in individually
parfait glasses to freeze.
Maple Pecan Crinkles
3/4 cup butter, 1/2 cup packed brown sugar, 1/4 cup Stanley's Maple Syrup, 1 egg, 1 teaspoon vanilla extract,
1 and 3/4 cups all purpose flour, 2 teaspoons baking soda,
1/2 teaspoon nutmeg, 1/2 cup chopped pecans, 1/4 white sugar
In a large bowl, cream the butter and brown sugar. Add the maple syrup, egg, and vanilla extract. Beat until light and fluffy.
Beat in the flour, baking soda, and nutmeg.
Stire in the nuts. Roll teaspoons of the dough into balls; roll the balls in the white sugar. Place 1 inch apart on greased cookie sheets.
Bake ina preheated 350 degree F oven for 10-12 minutes. Remove the cookies to wire racks; cool. Makes 32-42 cookies.
Maple Pudding Cake
1 1/2 cups all purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup milk, 1/2 cup chopped walnuts, 1 1/2 cups Stanley's Maple Syrup,
3/4 cup water, 2 tablespooons butter, whipped cream or ice cream
Mic together the flour, sugar, baking powder, salt, milk, and nuts. Pour into a greased 8-inch square pan. Combine Stanley's Maple Syrup, water, and butter ina small saucepan.
Heat just until the butter melts. Pour the warm sauce over the cake batter; do not stir. Bake in a preheated 350 degree F oven for 45 minutes. Serve warm with whip cream or ice cream. Serves 6. *A pudding like sauce forms as the cake bakes.
1 and 3/4 cups all purpose flour, 2 teaspoons baking soda, 1/2 teaspoon nutmeg, 1/2 cup chopped pecans, 1/4 white sugar
In a large bowl, cream the butter and brown sugar. Add the maple syrup, egg, and vanilla extract. Beat until light and fluffy. Beat in the flour, baking soda, and nutmeg.
Stire in the nuts. Roll teaspoons of the dough into balls; roll the balls in the white sugar. Place 1 inch apart on greased cookie sheets.
Bake ina preheated 350 degree F oven for 10-12 minutes. Remove the cookies to wire racks; cool. Makes 32-42 cookies.