In general, there are two things to remember-maple syrup is sweeter than sugar (so cut back on the syrup) and it adds extra moisture ( so either cut back on the liquid or increase your dry ingredients a little bit). For every cup (250ml) of sugar in a recipe, replace it with 3/4 cup (175ml) of maple syrup. This rule does not apply to baking. When substituting syrup for sugar in baking use 3/4 (175ml) of syrup for every cup (250ml) of sugar and reduce the main liquid in the recipes by 3 table spoons (45ml).
Maple Recipes
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 Garlic Chipolte Wings
Sauce: 3 chipolte chiles, 1/2 cup canola oil, 3 cloves garlic, 1/4 cup maple syrup, 1 teaspoon freshly ground black pepper
2 1/2 pounds chicken wings, pickled jalapeno chile rings, for garnish
Preheat the oven to 425 F. Line a baking sheet with parchment paper. To make the sauce, puree the chipoltes in a blender. Add the remaining
sauce ingredients, and blend until smooth.
Arrange the wings on the prepared pan and sprinkle with pepper on both sides. Bake for 15 minutes. Remove from the oven and turn the wings over. Preheat the broiler.
Brush the wings with the sauce and broil for 3 minutes. Remove and turn, baste with the sauce and broil for 2 minutes on the second side, or until crispy.
Remove, brush with any remaining sauce, and arrange on a serving plate. Sprinkle liberally with pickled jalapeno rings and serve. Serves 6.
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). Por 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 peices.
Maple Pumpkin Bread
Yeilds 3 standard loaves or 5 to 6 small loafs. 1 and 1/2 cup grade B maple syrup, 1 1/2 cup sugar, 4 eggs,
1 cup oil, 3 cups mashed pumpkin, 3/4 teaspoons salt, 3/4 teaspoon baking soda, 1 1/2 teaspoon cinnamin, 4 1/2 cup flour,
1 1/2 teaspoon baking soda, 1 1/2 teaspoon cloves, 1 1/2 teaspoon nutmag
Beat maple syrup, sugar, eggs, and oil together; Add pumpkin. Add dry ingredients. Bake at 300 F for 1 hour
and 20 minutes. Test with cake tester. This bread freezes excellently.
Applesauce Maple Loaf
1/2 cup butter, 1 egg, 1 and 1/2 teaspoon baking soda, 3/4 teaspoons nutmag, 1/2 teaspoon cloves, 1/2 cup raisins
1/2 cup soft maple sugar, 1 1/2 cup flour, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1 1/4 cup applesauce, 1/2 cup chopped walnuts
Cream butter and maple sugar until light. Beat in egg. Stir together flour, baking soda, cinnamon, nutmag,
salt and cloves. Gradually add to creamed mixture. Beat applesauce into batter. Stir in raisins and nuts. Pour into greased and floured 9 by 5 inch loaf pan.
Bake at 350 F for 1 hour. Cool in pan for 10 minutes. Remove from pan and cool on wire rack. Sprinkle with confectioners sugar.
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.
Oriental Maple 'n' Pineapple Meatballs
20 oz. can pinneapple chunks, 5 tablespoons teriyaki sauce (divided), 1 tablespoon ketchup, 2 tablespoons minced onion,
1/4 cup pinneapple syrup, 1 cup maple syrup, 1 tablespoon vinegar, 1 pound lean ground beef, 1 teaspoon olive oil, 2 tablespoons corn starch
Drain pinneapple, reserve syrup, set aside. In small bowl, combine maple syrup, 3 tablespoons teriyaki sauce, vinegar, and ketchup;
Set aside. Mix beef with remaining 2 tablespoons teriyaki sauce and onion; Shape into 30 meatballs. Brown meatballs in olive oil in large skillet.
Drain off excess fat. Pour maple syrup mixture over meatballs; Simmer 20 minutes, stirring often. Disolve corn starch in pinneapple syrup; stir into
skillet with pinneapple. Cook and stir until sauce thickens and pinneapple is heated through. Yeilds 8 to 10 servings.
Maple Kahlua
2 cups maple syrup bgrade A dark amber, 1 cup strong coffee, 1 vanilla bean, 3/4 cup vodka, 3/4 cup brandy
Combine coffee and maple syrup. Heat, if necessary, and stir until well-mixed. Instant coffee may be disolved in a little water,
if needed. Place vanilla bean in a jar. Add the vodka and brandy. Add coffee solution. Cover tightly and shake. Shake each day for 3 weeks. Strain and filter.
Makes approximately 5 cups. Whole coffee beans (up to 10) may be added with the vanilla bean.
Hot Apple Cider
1 gallon apple cider, 1 1/2 cup maple syrup, 2 large cinnamon sticks, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon
Perk in percolator and serve.
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 Butternut Squash
in a buttered casserole dish put the following: Once diced Butternut Squash into 1/2 inch cubes, 1/2 stick butter, a pint of dark Maple Syrup,
A little cinnamon, salt and pepper
Bake at 300 F about one hour or until the squash is soft when a fork is inserted.
Maple Syrup Salad Dressing
2 cups olive oil, 2 cups ketchup, 4 cups cider vinegar, 4 cups maple syrup, 4 teaspoons garlic powder, 8 teaspoons horseradish, 2 tablespoons poppy seeds
Mix with electronic mixer - place in blender for 10-15 seconds. Makes about 90 oz.
Hawaiian Spare Ribs with Apple and Maple Syrup
2 pounds spare ribs, 2 onions, 2 peppers, 3 tart apples (take first 3 ingredients annd cut them into chunks while lightly browning them),
Add 1/4 cup vinegar, 1 cup apple juice, 2 tablespoons soy sauce
Take the vinegar, apple juice, and soy sauce and pour over ribs and bake approximately 40 minutes until the meat is done.
Add 1/2 cup maple syrup, 2 tablespoons corn starch, salt and pepper to taste. Bake 20 minutes more.
Maple-Bannana Bread with Macadamia Nuts
2 cups all purpose flour, 1/2 cup granulated sugar, 1/4 cup firmly packed brown sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda,
1 teaspoon salt, 1 egg, 1/2 cup maple syrup, 1 teaspoon maple extract, 3 tablespoons unsalted butter, 1 1/2 cups mashed ripe bananas, 1 cup macadamian nuts (chopped and toasted)
Preheat the oven to 350 F. Butter a 9 by 5 inch loaf pan. Sift all the dry ingredients together in a bowl. In another bowl,
combine the egg, syrup, extract, butter, and bananas. Whisk to blend. Make a well in the center of the dry ingredients. Add the liquid ingredients all at once. Stir until evenly
moistened; the batter will be lumpy. Fold in the nuts. Scrape the batter into the prepared pan. Bake for 1 hour and 30 minutes, or until an inserted tester comes
out clean. Let coo in the pan for 5 minutes, then unmold onto a wire rack.
Maple Teriyaki Salmon
1/3 cup apple juice, 1/3 cup pure maple syrup, 3 tablespoons finely chopped onion, 1-2 minced garlic cloves, 4 salmon fillets
In a bowl, combine the first five ingredients; divide in half and refrigerate one half for basting. Pour remaining marinade into a large
sealable bag and seal it, then turn to coat both sides. Refrigerate for 1-3 hours. Drain and discard marinade. Broil salmon 4 inches for heat for 5 minutes.
Baste with reserved marinade and broil for 10 minutes longer or until fish flakjes easily with a fork, basting frequently.
Loin Pork Chops with Apple Stuffing and Maple/Cider Sauce
Eight - 4 to 5 oz loin pork chops Sauce: 2 cups of veal stock, 1 cup of apple cider, 4 tablespoons of maple syrup, salt and pepper
Take the loin pork chops and dip in egg and coat with bread crumbs. Seat in hot oil quickly just to brown on both sides. Using an off the shelf pork stuffing
add diced apples that have been sauteed in butter. Dried cranberries are optional.
Heat the oven to 450 F. Bake chops for 12 minutes. Place one chop on plate, spoon stuffing mix, lay second chop slightly offset and spoon more stuffing.
Pour sauce over the presentation.
Maple Mustard Salmon
Salmon fillets for 4, 2/3 cup melted butter, 1/2 tablespoon dried dill, 1/2 cup A dark pure maple syrup, 1/4 cup dijon style mustard
Blend ingrediants over low heat until melted together. Grill or broil salmon, basting and turning until flaky and done.
Maple Fruit Crisp
1/2 cup flour, 1/2 cup oats, 1/3 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground
nutmeg, 1 egg, 1/3 cup pure maple syrup, 2 and 1/2 cups fresh berries, 4 peeled peaches (cut into wedges), 2 tablespoons slivered almonds
Preheat oven to 325 F. Place flour, oats, brown sugar, baking powder, cinnamon, and nutmeg in food processor and pulse 3 times until blended.
Add the almonds and pulse until chopped. Add egg and pulse until the mixture is coarse. Combine berries, maple syrup, and peaches in a bowl and toss. Pour fruit mixture
into a casserole dish. Crumble oat mixture evenly over fruit. Bake for 35 minutes or until top bubbles. Serve with ice cream. 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. Yeild: 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.
Grandma Stanley's Tomato Maple Salsa
6 big juicy red ripe tomatoes, one large onion diced, 3 red bell peppers small and diced, 1/2 habenero pepper minced, 1 jalapeno pepper
minced, 1 tablespoon minced garlic, 1 bunch chopped scallions, 2 teaspoons chopped chives, 2 tablespoons chopped dill,
2 tablespoons chopped cilantro,
2 tablespoons chopped parsley, 2 tablespoons lemon juice, 1 tablespoon lime juice, 1/3 cup pure maple syrup,
2 tablespoons soy sauce, 1/2 teaspoon cayenne
1 teaspoon cumin
Cut tomatoes in half across the width and scoop out seeds. Chop tomatoes into 1/2 inch cubes. Combine liquid ingredients and
toss with everything else. Add salt and black pepper to taste. Cover and refrigerate overnight. Stir occasionally.
Serve with big, solid tortilla chips or
over grilled meat or fish. This will last one week in the refregerator.
Maple Pepper Marinated Goat Cheese
1 pound goat softened goat cheese, 1/2 cup olive oil, 1/2 cup pure maple syrup grade B, 1 teaspoon cracked black peppercorns
Mix olive oil, maple syrup, and peppercorns together in a bowl. Roll goat cheese into 1 ounce balls. (Approx. 16)
And allow to marinate
in mixture for at least 1 hour before using. To assemble: wrap thinly sliced slamon around cheese balls. Fan additional
salmon slices out next to wrapped balls on plates.
Serve sided with crostini or crackers.
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.
Orange Maple Glazed Wings
1 and 1/2 cup buttermilk, 1/3 cup grade A dark pure maple syrup, 2 oranges-seeded, peeled and sectioned,
1 tablespoon cinnamon, 20 chicken wings
Process first 4 ingrediants to make a course puree. Put wings and puree in a gallon sized baggie and refrigerate for
at least 2 hours, turning
occasionally. Grill and baste with marinade until done, avoid scorching.
Maple-Curried Scallops
2 pounds fresh or breaded scallops, 1/4 cup pure maple syrup, 1/4 cup prepared mustard, 1 teaspoon lemon juice, 1-3 teaspoons curry powder depending on prefereence
Line broiler pan with foil and arrange scallops in it. Combine syrup, mustard, lemon juice, and curry powder. Brush half
of this sauce
over scallop tops and slide pan under broiler. Broil 5 minutes. Turn scallops and brush with remaining sauce. Broil another 5 minutes.
Maple Balsamic Dressing
3 fl oz Balsomic vinegar, 1 fl oz pure maple syrup, salt and pepper, 1 egg, 10 fl oz vegetable oil
Pour vinegar, egg, seasoning, and syrup in a blender. While blending, drizzle oil into the mixture. Check seasoning before use.
Blends well with any salad leaves.
French Maple Dressing
1 cup salad oil, 2/3 cups ketchup, 1/2 cup apple cider vinegar, 1/2 cup + 1 teaspoon dark maple syrup,
2 tablespoons minced onions, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper,
1 teaspoon dry mustard, 1
teaspoon paprika
Put all ingrediants in a shaker and shake well. Refrigerate 3 hours to blend flavors. Shake well before using.
Maple-Glazed Yams with Orange and Cranberries
4 and 3/4 pounds yams (red-skinned sweet potatoes), peeled, and cutinto one inch peices ,
3/4 cup pure maple syrup,
6 tablespoons (3/4 stick) melted butter, 1 and 1/2 teaspoons grated orange peel,
6 tablespoons dried cranberries, chopped fresh parsley
Preheat the oven to 350 F. Cook yams in large pot of boiling salted water3 minutes.
Drain;
transfer to 13x9x2-inch glass baking dish. Blend syrup, butter, cranberries, and peel in small bowl;
pour over yams.
Sprinkle with salt and pepper; toss to coat. (Can be made one day ahead. Cover and refrigerate)
Cooking time: 60 minutes.
Makes 8 to 10 servings.
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.
Maple-Glazed Plantains
3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting
Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.
Maple-Ginger Glazed Carrots
2 pounds carrots, peeled and cut into 1/4 inch-thick rounds
1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart
In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.
Autumn Slad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup
maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
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.
Warm New Potatoes with Maple-Bacon Dressing
If you cant find new potatoes,
small yukon gold potatoes are a good substitute. Serve this with grilled or roast fish.
2 tablespooms olive oil, 3 slices of bacon, chopped, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 tablespoon toasted
mustard seeds, 1 tablespoon maple syrup
2 tablespoons cider vinegar, 1 teaspoon kosher salt, 2 tablespoons canola oil, 12 small new potatoes, washed and cut into quarters
In a small skillet, heat the olive oil over medium heat. Add the bacon and cook for 10 minutes or until crispy.
Add the shallots and
garlic and saute for 3 minutes or until the shallots are translucent. Remove from the
heat and stir in the mustard seeds, maple syrup, vinegar, and salt.
Cook the potatoes in salted boiling water for 10 minutes, or until tender.
Drain and toss with the dressing. Serves 4.
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.
Broiled Grapefruit with Maple Syrup
1 ruby red grapefruit(halved), 4 teaspoons maple syrup, 1/2 teaspoon turbinado sugar, 1 teaspoon unsalted butter
Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each
grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.
Maple Salad Dressing
6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard,
freshly ground black pepper to taste.
Whisk together, pour over your salad and enjoy!
Maple Marinated Chicken Wings
3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) ,
1 1/2 tablespoon maple syrup, 1 teaspoon dried chives
Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for
basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers
of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.
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 Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
2 1/2 pounds chicken wings, pickled jalapeno chile rings, for garnish
Preheat the oven to 425 F. Line a baking sheet with parchment paper. To make the sauce, puree the chipoltes in a blender. Add the remaining sauce ingredients, and blend 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). Por 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 peices.
Maple Pumpkin Bread
Yeilds 3 standard loaves or 5 to 6 small loafs. 1 and 1/2 cup grade B maple syrup, 1 1/2 cup sugar, 4 eggs,
1 cup oil, 3 cups mashed pumpkin, 3/4 teaspoons salt, 3/4 teaspoon baking soda, 1 1/2 teaspoon cinnamin, 4 1/2 cup flour,
1 1/2 teaspoon baking soda, 1 1/2 teaspoon cloves, 1 1/2 teaspoon nutmag
Beat maple syrup, sugar, eggs, and oil together; Add pumpkin. Add dry ingredients. Bake at 300 F for 1 hour
and 20 minutes. Test with cake tester. This bread freezes excellently.
Applesauce Maple Loaf
1/2 cup butter, 1 egg, 1 and 1/2 teaspoon baking soda, 3/4 teaspoons nutmag, 1/2 teaspoon cloves, 1/2 cup raisins
1/2 cup soft maple sugar, 1 1/2 cup flour, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1 1/4 cup applesauce, 1/2 cup chopped walnuts
Cream butter and maple sugar until light. Beat in egg. Stir together flour, baking soda, cinnamon, nutmag,
salt and cloves. Gradually add to creamed mixture. Beat applesauce into batter. Stir in raisins and nuts. Pour into greased and floured 9 by 5 inch loaf pan.
Bake at 350 F for 1 hour. Cool in pan for 10 minutes. Remove from pan and cool on wire rack. Sprinkle with confectioners sugar.
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.
Oriental Maple 'n' Pineapple Meatballs
20 oz. can pinneapple chunks, 5 tablespoons teriyaki sauce (divided), 1 tablespoon ketchup, 2 tablespoons minced onion,
1/4 cup pinneapple syrup, 1 cup maple syrup, 1 tablespoon vinegar, 1 pound lean ground beef, 1 teaspoon olive oil, 2 tablespoons corn starch
Drain pinneapple, reserve syrup, set aside. In small bowl, combine maple syrup, 3 tablespoons teriyaki sauce, vinegar, and ketchup;
Set aside. Mix beef with remaining 2 tablespoons teriyaki sauce and onion; Shape into 30 meatballs. Brown meatballs in olive oil in large skillet.
Drain off excess fat. Pour maple syrup mixture over meatballs; Simmer 20 minutes, stirring often. Disolve corn starch in pinneapple syrup; stir into
skillet with pinneapple. Cook and stir until sauce thickens and pinneapple is heated through. Yeilds 8 to 10 servings.
Maple Kahlua
2 cups maple syrup bgrade A dark amber, 1 cup strong coffee, 1 vanilla bean, 3/4 cup vodka, 3/4 cup brandy
Combine coffee and maple syrup. Heat, if necessary, and stir until well-mixed. Instant coffee may be disolved in a little water,
if needed. Place vanilla bean in a jar. Add the vodka and brandy. Add coffee solution. Cover tightly and shake. Shake each day for 3 weeks. Strain and filter.
Makes approximately 5 cups. Whole coffee beans (up to 10) may be added with the vanilla bean.
Hot Apple Cider
1 gallon apple cider, 1 1/2 cup maple syrup, 2 large cinnamon sticks, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon
Perk in percolator and serve.
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 Butternut Squash
in a buttered casserole dish put the following: Once diced Butternut Squash into 1/2 inch cubes, 1/2 stick butter, a pint of dark Maple Syrup,
A little cinnamon, salt and pepper
Bake at 300 F about one hour or until the squash is soft when a fork is inserted.
Maple Syrup Salad Dressing
2 cups olive oil, 2 cups ketchup, 4 cups cider vinegar, 4 cups maple syrup, 4 teaspoons garlic powder, 8 teaspoons horseradish, 2 tablespoons poppy seeds
Mix with electronic mixer - place in blender for 10-15 seconds. Makes about 90 oz.
Hawaiian Spare Ribs with Apple and Maple Syrup
2 pounds spare ribs, 2 onions, 2 peppers, 3 tart apples (take first 3 ingredients annd cut them into chunks while lightly browning them),
Add 1/4 cup vinegar, 1 cup apple juice, 2 tablespoons soy sauce
Take the vinegar, apple juice, and soy sauce and pour over ribs and bake approximately 40 minutes until the meat is done.
Add 1/2 cup maple syrup, 2 tablespoons corn starch, salt and pepper to taste. Bake 20 minutes more.
Maple-Bannana Bread with Macadamia Nuts
2 cups all purpose flour, 1/2 cup granulated sugar, 1/4 cup firmly packed brown sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda,
1 teaspoon salt, 1 egg, 1/2 cup maple syrup, 1 teaspoon maple extract, 3 tablespoons unsalted butter, 1 1/2 cups mashed ripe bananas, 1 cup macadamian nuts (chopped and toasted)
Preheat the oven to 350 F. Butter a 9 by 5 inch loaf pan. Sift all the dry ingredients together in a bowl. In another bowl,
combine the egg, syrup, extract, butter, and bananas. Whisk to blend. Make a well in the center of the dry ingredients. Add the liquid ingredients all at once. Stir until evenly
moistened; the batter will be lumpy. Fold in the nuts. Scrape the batter into the prepared pan. Bake for 1 hour and 30 minutes, or until an inserted tester comes
out clean. Let coo in the pan for 5 minutes, then unmold onto a wire rack.
Maple Teriyaki Salmon
1/3 cup apple juice, 1/3 cup pure maple syrup, 3 tablespoons finely chopped onion, 1-2 minced garlic cloves, 4 salmon fillets
In a bowl, combine the first five ingredients; divide in half and refrigerate one half for basting. Pour remaining marinade into a large
sealable bag and seal it, then turn to coat both sides. Refrigerate for 1-3 hours. Drain and discard marinade. Broil salmon 4 inches for heat for 5 minutes.
Baste with reserved marinade and broil for 10 minutes longer or until fish flakjes easily with a fork, basting frequently.
Loin Pork Chops with Apple Stuffing and Maple/Cider Sauce
Eight - 4 to 5 oz loin pork chops Sauce: 2 cups of veal stock, 1 cup of apple cider, 4 tablespoons of maple syrup, salt and pepper
Take the loin pork chops and dip in egg and coat with bread crumbs. Seat in hot oil quickly just to brown on both sides. Using an off the shelf pork stuffing
add diced apples that have been sauteed in butter. Dried cranberries are optional.
Heat the oven to 450 F. Bake chops for 12 minutes. Place one chop on plate, spoon stuffing mix, lay second chop slightly offset and spoon more stuffing.
Pour sauce over the presentation.
Maple Mustard Salmon
Salmon fillets for 4, 2/3 cup melted butter, 1/2 tablespoon dried dill, 1/2 cup A dark pure maple syrup, 1/4 cup dijon style mustard
Blend ingrediants over low heat until melted together. Grill or broil salmon, basting and turning until flaky and done.
Maple Fruit Crisp
1/2 cup flour, 1/2 cup oats, 1/3 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground
nutmeg, 1 egg, 1/3 cup pure maple syrup, 2 and 1/2 cups fresh berries, 4 peeled peaches (cut into wedges), 2 tablespoons slivered almonds
Preheat oven to 325 F. Place flour, oats, brown sugar, baking powder, cinnamon, and nutmeg in food processor and pulse 3 times until blended.
Add the almonds and pulse until chopped. Add egg and pulse until the mixture is coarse. Combine berries, maple syrup, and peaches in a bowl and toss. Pour fruit mixture
into a casserole dish. Crumble oat mixture evenly over fruit. Bake for 35 minutes or until top bubbles. Serve with ice cream. 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. Yeild: 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.
Grandma Stanley's Tomato Maple Salsa
6 big juicy red ripe tomatoes, one large onion diced, 3 red bell peppers small and diced, 1/2 habenero pepper minced, 1 jalapeno pepper
minced, 1 tablespoon minced garlic, 1 bunch chopped scallions, 2 teaspoons chopped chives, 2 tablespoons chopped dill,
2 tablespoons chopped cilantro,
2 tablespoons chopped parsley, 2 tablespoons lemon juice, 1 tablespoon lime juice, 1/3 cup pure maple syrup,
2 tablespoons soy sauce, 1/2 teaspoon cayenne
1 teaspoon cumin
Cut tomatoes in half across the width and scoop out seeds. Chop tomatoes into 1/2 inch cubes. Combine liquid ingredients and
toss with everything else. Add salt and black pepper to taste. Cover and refrigerate overnight. Stir occasionally.
Serve with big, solid tortilla chips or
over grilled meat or fish. This will last one week in the refregerator.
Maple Pepper Marinated Goat Cheese
1 pound goat softened goat cheese, 1/2 cup olive oil, 1/2 cup pure maple syrup grade B, 1 teaspoon cracked black peppercorns
Mix olive oil, maple syrup, and peppercorns together in a bowl. Roll goat cheese into 1 ounce balls. (Approx. 16)
And allow to marinate
in mixture for at least 1 hour before using. To assemble: wrap thinly sliced slamon around cheese balls. Fan additional
salmon slices out next to wrapped balls on plates.
Serve sided with crostini or crackers.
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.
Orange Maple Glazed Wings
1 and 1/2 cup buttermilk, 1/3 cup grade A dark pure maple syrup, 2 oranges-seeded, peeled and sectioned,
1 tablespoon cinnamon, 20 chicken wings
Process first 4 ingrediants to make a course puree. Put wings and puree in a gallon sized baggie and refrigerate for
at least 2 hours, turning
occasionally. Grill and baste with marinade until done, avoid scorching.
Maple-Curried Scallops
2 pounds fresh or breaded scallops, 1/4 cup pure maple syrup, 1/4 cup prepared mustard, 1 teaspoon lemon juice, 1-3 teaspoons curry powder depending on prefereence
Line broiler pan with foil and arrange scallops in it. Combine syrup, mustard, lemon juice, and curry powder. Brush half
of this sauce
over scallop tops and slide pan under broiler. Broil 5 minutes. Turn scallops and brush with remaining sauce. Broil another 5 minutes.
Maple Balsamic Dressing
3 fl oz Balsomic vinegar, 1 fl oz pure maple syrup, salt and pepper, 1 egg, 10 fl oz vegetable oil
Pour vinegar, egg, seasoning, and syrup in a blender. While blending, drizzle oil into the mixture. Check seasoning before use.
Blends well with any salad leaves.
French Maple Dressing
1 cup salad oil, 2/3 cups ketchup, 1/2 cup apple cider vinegar, 1/2 cup + 1 teaspoon dark maple syrup,
2 tablespoons minced onions, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper,
1 teaspoon dry mustard, 1
teaspoon paprika
Put all ingrediants in a shaker and shake well. Refrigerate 3 hours to blend flavors. Shake well before using.
Maple-Glazed Yams with Orange and Cranberries
4 and 3/4 pounds yams (red-skinned sweet potatoes), peeled, and cutinto one inch peices ,
3/4 cup pure maple syrup,
6 tablespoons (3/4 stick) melted butter, 1 and 1/2 teaspoons grated orange peel,
6 tablespoons dried cranberries, chopped fresh parsley
Preheat the oven to 350 F. Cook yams in large pot of boiling salted water3 minutes.
Drain;
transfer to 13x9x2-inch glass baking dish. Blend syrup, butter, cranberries, and peel in small bowl;
pour over yams.
Sprinkle with salt and pepper; toss to coat. (Can be made one day ahead. Cover and refrigerate)
Cooking time: 60 minutes.
Makes 8 to 10 servings.
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.
Maple-Glazed Plantains
3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting
Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.
Maple-Ginger Glazed Carrots
2 pounds carrots, peeled and cut into 1/4 inch-thick rounds
1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart
In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.
Autumn Slad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup
maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
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.
Warm New Potatoes with Maple-Bacon Dressing
If you cant find new potatoes,
small yukon gold potatoes are a good substitute. Serve this with grilled or roast fish.
2 tablespooms olive oil, 3 slices of bacon, chopped, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 tablespoon toasted
mustard seeds, 1 tablespoon maple syrup
2 tablespoons cider vinegar, 1 teaspoon kosher salt, 2 tablespoons canola oil, 12 small new potatoes, washed and cut into quarters
In a small skillet, heat the olive oil over medium heat. Add the bacon and cook for 10 minutes or until crispy.
Add the shallots and
garlic and saute for 3 minutes or until the shallots are translucent. Remove from the
heat and stir in the mustard seeds, maple syrup, vinegar, and salt.
Cook the potatoes in salted boiling water for 10 minutes, or until tender.
Drain and toss with the dressing. Serves 4.
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.
Broiled Grapefruit with Maple Syrup
1 ruby red grapefruit(halved), 4 teaspoons maple syrup, 1/2 teaspoon turbinado sugar, 1 teaspoon unsalted butter
Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each
grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.
Maple Salad Dressing
6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard,
freshly ground black pepper to taste.
Whisk together, pour over your salad and enjoy!
Maple Marinated Chicken Wings
3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) ,
1 1/2 tablespoon maple syrup, 1 teaspoon dried chives
Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for
basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers
of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.
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 Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
Beat maple syrup, sugar, eggs, and oil together; Add pumpkin. Add dry ingredients. Bake at 300 F for 1 hour and 20 minutes. Test with cake tester. This bread freezes excellently.
Applesauce Maple Loaf
1/2 cup butter, 1 egg, 1 and 1/2 teaspoon baking soda, 3/4 teaspoons nutmag, 1/2 teaspoon cloves, 1/2 cup raisins
1/2 cup soft maple sugar, 1 1/2 cup flour, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1 1/4 cup applesauce, 1/2 cup chopped walnuts
Cream butter and maple sugar until light. Beat in egg. Stir together flour, baking soda, cinnamon, nutmag,
salt and cloves. Gradually add to creamed mixture. Beat applesauce into batter. Stir in raisins and nuts. Pour into greased and floured 9 by 5 inch loaf pan.
Bake at 350 F for 1 hour. Cool in pan for 10 minutes. Remove from pan and cool on wire rack. Sprinkle with confectioners sugar.
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.
Oriental Maple 'n' Pineapple Meatballs
20 oz. can pinneapple chunks, 5 tablespoons teriyaki sauce (divided), 1 tablespoon ketchup, 2 tablespoons minced onion,
1/4 cup pinneapple syrup, 1 cup maple syrup, 1 tablespoon vinegar, 1 pound lean ground beef, 1 teaspoon olive oil, 2 tablespoons corn starch
Drain pinneapple, reserve syrup, set aside. In small bowl, combine maple syrup, 3 tablespoons teriyaki sauce, vinegar, and ketchup;
Set aside. Mix beef with remaining 2 tablespoons teriyaki sauce and onion; Shape into 30 meatballs. Brown meatballs in olive oil in large skillet.
Drain off excess fat. Pour maple syrup mixture over meatballs; Simmer 20 minutes, stirring often. Disolve corn starch in pinneapple syrup; stir into
skillet with pinneapple. Cook and stir until sauce thickens and pinneapple is heated through. Yeilds 8 to 10 servings.
Maple Kahlua
2 cups maple syrup bgrade A dark amber, 1 cup strong coffee, 1 vanilla bean, 3/4 cup vodka, 3/4 cup brandy
Combine coffee and maple syrup. Heat, if necessary, and stir until well-mixed. Instant coffee may be disolved in a little water,
if needed. Place vanilla bean in a jar. Add the vodka and brandy. Add coffee solution. Cover tightly and shake. Shake each day for 3 weeks. Strain and filter.
Makes approximately 5 cups. Whole coffee beans (up to 10) may be added with the vanilla bean.
Hot Apple Cider
1 gallon apple cider, 1 1/2 cup maple syrup, 2 large cinnamon sticks, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon
Perk in percolator and serve.
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 Butternut Squash
in a buttered casserole dish put the following: Once diced Butternut Squash into 1/2 inch cubes, 1/2 stick butter, a pint of dark Maple Syrup,
A little cinnamon, salt and pepper
Bake at 300 F about one hour or until the squash is soft when a fork is inserted.
Maple Syrup Salad Dressing
2 cups olive oil, 2 cups ketchup, 4 cups cider vinegar, 4 cups maple syrup, 4 teaspoons garlic powder, 8 teaspoons horseradish, 2 tablespoons poppy seeds
Mix with electronic mixer - place in blender for 10-15 seconds. Makes about 90 oz.
Hawaiian Spare Ribs with Apple and Maple Syrup
2 pounds spare ribs, 2 onions, 2 peppers, 3 tart apples (take first 3 ingredients annd cut them into chunks while lightly browning them),
Add 1/4 cup vinegar, 1 cup apple juice, 2 tablespoons soy sauce
Take the vinegar, apple juice, and soy sauce and pour over ribs and bake approximately 40 minutes until the meat is done.
Add 1/2 cup maple syrup, 2 tablespoons corn starch, salt and pepper to taste. Bake 20 minutes more.
Maple-Bannana Bread with Macadamia Nuts
2 cups all purpose flour, 1/2 cup granulated sugar, 1/4 cup firmly packed brown sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda,
1 teaspoon salt, 1 egg, 1/2 cup maple syrup, 1 teaspoon maple extract, 3 tablespoons unsalted butter, 1 1/2 cups mashed ripe bananas, 1 cup macadamian nuts (chopped and toasted)
Preheat the oven to 350 F. Butter a 9 by 5 inch loaf pan. Sift all the dry ingredients together in a bowl. In another bowl,
combine the egg, syrup, extract, butter, and bananas. Whisk to blend. Make a well in the center of the dry ingredients. Add the liquid ingredients all at once. Stir until evenly
moistened; the batter will be lumpy. Fold in the nuts. Scrape the batter into the prepared pan. Bake for 1 hour and 30 minutes, or until an inserted tester comes
out clean. Let coo in the pan for 5 minutes, then unmold onto a wire rack.
Maple Teriyaki Salmon
1/3 cup apple juice, 1/3 cup pure maple syrup, 3 tablespoons finely chopped onion, 1-2 minced garlic cloves, 4 salmon fillets
In a bowl, combine the first five ingredients; divide in half and refrigerate one half for basting. Pour remaining marinade into a large
sealable bag and seal it, then turn to coat both sides. Refrigerate for 1-3 hours. Drain and discard marinade. Broil salmon 4 inches for heat for 5 minutes.
Baste with reserved marinade and broil for 10 minutes longer or until fish flakjes easily with a fork, basting frequently.
Loin Pork Chops with Apple Stuffing and Maple/Cider Sauce
Eight - 4 to 5 oz loin pork chops Sauce: 2 cups of veal stock, 1 cup of apple cider, 4 tablespoons of maple syrup, salt and pepper
Take the loin pork chops and dip in egg and coat with bread crumbs. Seat in hot oil quickly just to brown on both sides. Using an off the shelf pork stuffing
add diced apples that have been sauteed in butter. Dried cranberries are optional.
Heat the oven to 450 F. Bake chops for 12 minutes. Place one chop on plate, spoon stuffing mix, lay second chop slightly offset and spoon more stuffing.
Pour sauce over the presentation.
Maple Mustard Salmon
Salmon fillets for 4, 2/3 cup melted butter, 1/2 tablespoon dried dill, 1/2 cup A dark pure maple syrup, 1/4 cup dijon style mustard
Blend ingrediants over low heat until melted together. Grill or broil salmon, basting and turning until flaky and done.
Maple Fruit Crisp
1/2 cup flour, 1/2 cup oats, 1/3 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground
nutmeg, 1 egg, 1/3 cup pure maple syrup, 2 and 1/2 cups fresh berries, 4 peeled peaches (cut into wedges), 2 tablespoons slivered almonds
Preheat oven to 325 F. Place flour, oats, brown sugar, baking powder, cinnamon, and nutmeg in food processor and pulse 3 times until blended.
Add the almonds and pulse until chopped. Add egg and pulse until the mixture is coarse. Combine berries, maple syrup, and peaches in a bowl and toss. Pour fruit mixture
into a casserole dish. Crumble oat mixture evenly over fruit. Bake for 35 minutes or until top bubbles. Serve with ice cream. 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. Yeild: 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.
Grandma Stanley's Tomato Maple Salsa
6 big juicy red ripe tomatoes, one large onion diced, 3 red bell peppers small and diced, 1/2 habenero pepper minced, 1 jalapeno pepper
minced, 1 tablespoon minced garlic, 1 bunch chopped scallions, 2 teaspoons chopped chives, 2 tablespoons chopped dill,
2 tablespoons chopped cilantro,
2 tablespoons chopped parsley, 2 tablespoons lemon juice, 1 tablespoon lime juice, 1/3 cup pure maple syrup,
2 tablespoons soy sauce, 1/2 teaspoon cayenne
1 teaspoon cumin
Cut tomatoes in half across the width and scoop out seeds. Chop tomatoes into 1/2 inch cubes. Combine liquid ingredients and
toss with everything else. Add salt and black pepper to taste. Cover and refrigerate overnight. Stir occasionally.
Serve with big, solid tortilla chips or
over grilled meat or fish. This will last one week in the refregerator.
Maple Pepper Marinated Goat Cheese
1 pound goat softened goat cheese, 1/2 cup olive oil, 1/2 cup pure maple syrup grade B, 1 teaspoon cracked black peppercorns
Mix olive oil, maple syrup, and peppercorns together in a bowl. Roll goat cheese into 1 ounce balls. (Approx. 16)
And allow to marinate
in mixture for at least 1 hour before using. To assemble: wrap thinly sliced slamon around cheese balls. Fan additional
salmon slices out next to wrapped balls on plates.
Serve sided with crostini or crackers.
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.
Orange Maple Glazed Wings
1 and 1/2 cup buttermilk, 1/3 cup grade A dark pure maple syrup, 2 oranges-seeded, peeled and sectioned,
1 tablespoon cinnamon, 20 chicken wings
Process first 4 ingrediants to make a course puree. Put wings and puree in a gallon sized baggie and refrigerate for
at least 2 hours, turning
occasionally. Grill and baste with marinade until done, avoid scorching.
Maple-Curried Scallops
2 pounds fresh or breaded scallops, 1/4 cup pure maple syrup, 1/4 cup prepared mustard, 1 teaspoon lemon juice, 1-3 teaspoons curry powder depending on prefereence
Line broiler pan with foil and arrange scallops in it. Combine syrup, mustard, lemon juice, and curry powder. Brush half
of this sauce
over scallop tops and slide pan under broiler. Broil 5 minutes. Turn scallops and brush with remaining sauce. Broil another 5 minutes.
Maple Balsamic Dressing
3 fl oz Balsomic vinegar, 1 fl oz pure maple syrup, salt and pepper, 1 egg, 10 fl oz vegetable oil
Pour vinegar, egg, seasoning, and syrup in a blender. While blending, drizzle oil into the mixture. Check seasoning before use.
Blends well with any salad leaves.
French Maple Dressing
1 cup salad oil, 2/3 cups ketchup, 1/2 cup apple cider vinegar, 1/2 cup + 1 teaspoon dark maple syrup,
2 tablespoons minced onions, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper,
1 teaspoon dry mustard, 1
teaspoon paprika
Put all ingrediants in a shaker and shake well. Refrigerate 3 hours to blend flavors. Shake well before using.
Maple-Glazed Yams with Orange and Cranberries
4 and 3/4 pounds yams (red-skinned sweet potatoes), peeled, and cutinto one inch peices ,
3/4 cup pure maple syrup,
6 tablespoons (3/4 stick) melted butter, 1 and 1/2 teaspoons grated orange peel,
6 tablespoons dried cranberries, chopped fresh parsley
Preheat the oven to 350 F. Cook yams in large pot of boiling salted water3 minutes.
Drain;
transfer to 13x9x2-inch glass baking dish. Blend syrup, butter, cranberries, and peel in small bowl;
pour over yams.
Sprinkle with salt and pepper; toss to coat. (Can be made one day ahead. Cover and refrigerate)
Cooking time: 60 minutes.
Makes 8 to 10 servings.
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.
Maple-Glazed Plantains
3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting
Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.
Maple-Ginger Glazed Carrots
2 pounds carrots, peeled and cut into 1/4 inch-thick rounds
1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart
In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.
Autumn Slad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup
maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
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.
Warm New Potatoes with Maple-Bacon Dressing
If you cant find new potatoes,
small yukon gold potatoes are a good substitute. Serve this with grilled or roast fish.
2 tablespooms olive oil, 3 slices of bacon, chopped, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 tablespoon toasted
mustard seeds, 1 tablespoon maple syrup
2 tablespoons cider vinegar, 1 teaspoon kosher salt, 2 tablespoons canola oil, 12 small new potatoes, washed and cut into quarters
In a small skillet, heat the olive oil over medium heat. Add the bacon and cook for 10 minutes or until crispy.
Add the shallots and
garlic and saute for 3 minutes or until the shallots are translucent. Remove from the
heat and stir in the mustard seeds, maple syrup, vinegar, and salt.
Cook the potatoes in salted boiling water for 10 minutes, or until tender.
Drain and toss with the dressing. Serves 4.
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.
Broiled Grapefruit with Maple Syrup
1 ruby red grapefruit(halved), 4 teaspoons maple syrup, 1/2 teaspoon turbinado sugar, 1 teaspoon unsalted butter
Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each
grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.
Maple Salad Dressing
6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard,
freshly ground black pepper to taste.
Whisk together, pour over your salad and enjoy!
Maple Marinated Chicken Wings
3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) ,
1 1/2 tablespoon maple syrup, 1 teaspoon dried chives
Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for
basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers
of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.
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 Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
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.
Oriental Maple 'n' Pineapple Meatballs
20 oz. can pinneapple chunks, 5 tablespoons teriyaki sauce (divided), 1 tablespoon ketchup, 2 tablespoons minced onion,
1/4 cup pinneapple syrup, 1 cup maple syrup, 1 tablespoon vinegar, 1 pound lean ground beef, 1 teaspoon olive oil, 2 tablespoons corn starch
Drain pinneapple, reserve syrup, set aside. In small bowl, combine maple syrup, 3 tablespoons teriyaki sauce, vinegar, and ketchup;
Set aside. Mix beef with remaining 2 tablespoons teriyaki sauce and onion; Shape into 30 meatballs. Brown meatballs in olive oil in large skillet.
Drain off excess fat. Pour maple syrup mixture over meatballs; Simmer 20 minutes, stirring often. Disolve corn starch in pinneapple syrup; stir into
skillet with pinneapple. Cook and stir until sauce thickens and pinneapple is heated through. Yeilds 8 to 10 servings.
Maple Kahlua
2 cups maple syrup bgrade A dark amber, 1 cup strong coffee, 1 vanilla bean, 3/4 cup vodka, 3/4 cup brandy
Combine coffee and maple syrup. Heat, if necessary, and stir until well-mixed. Instant coffee may be disolved in a little water,
if needed. Place vanilla bean in a jar. Add the vodka and brandy. Add coffee solution. Cover tightly and shake. Shake each day for 3 weeks. Strain and filter.
Makes approximately 5 cups. Whole coffee beans (up to 10) may be added with the vanilla bean.
Hot Apple Cider
1 gallon apple cider, 1 1/2 cup maple syrup, 2 large cinnamon sticks, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon
Perk in percolator and serve.
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 Butternut Squash
in a buttered casserole dish put the following: Once diced Butternut Squash into 1/2 inch cubes, 1/2 stick butter, a pint of dark Maple Syrup,
A little cinnamon, salt and pepper
Bake at 300 F about one hour or until the squash is soft when a fork is inserted.
Maple Syrup Salad Dressing
2 cups olive oil, 2 cups ketchup, 4 cups cider vinegar, 4 cups maple syrup, 4 teaspoons garlic powder, 8 teaspoons horseradish, 2 tablespoons poppy seeds
Mix with electronic mixer - place in blender for 10-15 seconds. Makes about 90 oz.
Hawaiian Spare Ribs with Apple and Maple Syrup
2 pounds spare ribs, 2 onions, 2 peppers, 3 tart apples (take first 3 ingredients annd cut them into chunks while lightly browning them),
Add 1/4 cup vinegar, 1 cup apple juice, 2 tablespoons soy sauce
Take the vinegar, apple juice, and soy sauce and pour over ribs and bake approximately 40 minutes until the meat is done.
Add 1/2 cup maple syrup, 2 tablespoons corn starch, salt and pepper to taste. Bake 20 minutes more.
Maple-Bannana Bread with Macadamia Nuts
2 cups all purpose flour, 1/2 cup granulated sugar, 1/4 cup firmly packed brown sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda,
1 teaspoon salt, 1 egg, 1/2 cup maple syrup, 1 teaspoon maple extract, 3 tablespoons unsalted butter, 1 1/2 cups mashed ripe bananas, 1 cup macadamian nuts (chopped and toasted)
Preheat the oven to 350 F. Butter a 9 by 5 inch loaf pan. Sift all the dry ingredients together in a bowl. In another bowl,
combine the egg, syrup, extract, butter, and bananas. Whisk to blend. Make a well in the center of the dry ingredients. Add the liquid ingredients all at once. Stir until evenly
moistened; the batter will be lumpy. Fold in the nuts. Scrape the batter into the prepared pan. Bake for 1 hour and 30 minutes, or until an inserted tester comes
out clean. Let coo in the pan for 5 minutes, then unmold onto a wire rack.
Maple Teriyaki Salmon
1/3 cup apple juice, 1/3 cup pure maple syrup, 3 tablespoons finely chopped onion, 1-2 minced garlic cloves, 4 salmon fillets
In a bowl, combine the first five ingredients; divide in half and refrigerate one half for basting. Pour remaining marinade into a large
sealable bag and seal it, then turn to coat both sides. Refrigerate for 1-3 hours. Drain and discard marinade. Broil salmon 4 inches for heat for 5 minutes.
Baste with reserved marinade and broil for 10 minutes longer or until fish flakjes easily with a fork, basting frequently.
Loin Pork Chops with Apple Stuffing and Maple/Cider Sauce
Eight - 4 to 5 oz loin pork chops Sauce: 2 cups of veal stock, 1 cup of apple cider, 4 tablespoons of maple syrup, salt and pepper
Take the loin pork chops and dip in egg and coat with bread crumbs. Seat in hot oil quickly just to brown on both sides. Using an off the shelf pork stuffing
add diced apples that have been sauteed in butter. Dried cranberries are optional.
Heat the oven to 450 F. Bake chops for 12 minutes. Place one chop on plate, spoon stuffing mix, lay second chop slightly offset and spoon more stuffing.
Pour sauce over the presentation.
Maple Mustard Salmon
Salmon fillets for 4, 2/3 cup melted butter, 1/2 tablespoon dried dill, 1/2 cup A dark pure maple syrup, 1/4 cup dijon style mustard
Blend ingrediants over low heat until melted together. Grill or broil salmon, basting and turning until flaky and done.
Maple Fruit Crisp
1/2 cup flour, 1/2 cup oats, 1/3 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground
nutmeg, 1 egg, 1/3 cup pure maple syrup, 2 and 1/2 cups fresh berries, 4 peeled peaches (cut into wedges), 2 tablespoons slivered almonds
Preheat oven to 325 F. Place flour, oats, brown sugar, baking powder, cinnamon, and nutmeg in food processor and pulse 3 times until blended.
Add the almonds and pulse until chopped. Add egg and pulse until the mixture is coarse. Combine berries, maple syrup, and peaches in a bowl and toss. Pour fruit mixture
into a casserole dish. Crumble oat mixture evenly over fruit. Bake for 35 minutes or until top bubbles. Serve with ice cream. 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. Yeild: 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.
Grandma Stanley's Tomato Maple Salsa
6 big juicy red ripe tomatoes, one large onion diced, 3 red bell peppers small and diced, 1/2 habenero pepper minced, 1 jalapeno pepper
minced, 1 tablespoon minced garlic, 1 bunch chopped scallions, 2 teaspoons chopped chives, 2 tablespoons chopped dill,
2 tablespoons chopped cilantro,
2 tablespoons chopped parsley, 2 tablespoons lemon juice, 1 tablespoon lime juice, 1/3 cup pure maple syrup,
2 tablespoons soy sauce, 1/2 teaspoon cayenne
1 teaspoon cumin
Cut tomatoes in half across the width and scoop out seeds. Chop tomatoes into 1/2 inch cubes. Combine liquid ingredients and
toss with everything else. Add salt and black pepper to taste. Cover and refrigerate overnight. Stir occasionally.
Serve with big, solid tortilla chips or
over grilled meat or fish. This will last one week in the refregerator.
Maple Pepper Marinated Goat Cheese
1 pound goat softened goat cheese, 1/2 cup olive oil, 1/2 cup pure maple syrup grade B, 1 teaspoon cracked black peppercorns
Mix olive oil, maple syrup, and peppercorns together in a bowl. Roll goat cheese into 1 ounce balls. (Approx. 16)
And allow to marinate
in mixture for at least 1 hour before using. To assemble: wrap thinly sliced slamon around cheese balls. Fan additional
salmon slices out next to wrapped balls on plates.
Serve sided with crostini or crackers.
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.
Orange Maple Glazed Wings
1 and 1/2 cup buttermilk, 1/3 cup grade A dark pure maple syrup, 2 oranges-seeded, peeled and sectioned,
1 tablespoon cinnamon, 20 chicken wings
Process first 4 ingrediants to make a course puree. Put wings and puree in a gallon sized baggie and refrigerate for
at least 2 hours, turning
occasionally. Grill and baste with marinade until done, avoid scorching.
Maple-Curried Scallops
2 pounds fresh or breaded scallops, 1/4 cup pure maple syrup, 1/4 cup prepared mustard, 1 teaspoon lemon juice, 1-3 teaspoons curry powder depending on prefereence
Line broiler pan with foil and arrange scallops in it. Combine syrup, mustard, lemon juice, and curry powder. Brush half
of this sauce
over scallop tops and slide pan under broiler. Broil 5 minutes. Turn scallops and brush with remaining sauce. Broil another 5 minutes.
Maple Balsamic Dressing
3 fl oz Balsomic vinegar, 1 fl oz pure maple syrup, salt and pepper, 1 egg, 10 fl oz vegetable oil
Pour vinegar, egg, seasoning, and syrup in a blender. While blending, drizzle oil into the mixture. Check seasoning before use.
Blends well with any salad leaves.
French Maple Dressing
1 cup salad oil, 2/3 cups ketchup, 1/2 cup apple cider vinegar, 1/2 cup + 1 teaspoon dark maple syrup,
2 tablespoons minced onions, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper,
1 teaspoon dry mustard, 1
teaspoon paprika
Put all ingrediants in a shaker and shake well. Refrigerate 3 hours to blend flavors. Shake well before using.
Maple-Glazed Yams with Orange and Cranberries
4 and 3/4 pounds yams (red-skinned sweet potatoes), peeled, and cutinto one inch peices ,
3/4 cup pure maple syrup,
6 tablespoons (3/4 stick) melted butter, 1 and 1/2 teaspoons grated orange peel,
6 tablespoons dried cranberries, chopped fresh parsley
Preheat the oven to 350 F. Cook yams in large pot of boiling salted water3 minutes.
Drain;
transfer to 13x9x2-inch glass baking dish. Blend syrup, butter, cranberries, and peel in small bowl;
pour over yams.
Sprinkle with salt and pepper; toss to coat. (Can be made one day ahead. Cover and refrigerate)
Cooking time: 60 minutes.
Makes 8 to 10 servings.
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.
Maple-Glazed Plantains
3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting
Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.
Maple-Ginger Glazed Carrots
2 pounds carrots, peeled and cut into 1/4 inch-thick rounds
1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart
In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.
Autumn Slad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup
maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
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.
Warm New Potatoes with Maple-Bacon Dressing
If you cant find new potatoes,
small yukon gold potatoes are a good substitute. Serve this with grilled or roast fish.
2 tablespooms olive oil, 3 slices of bacon, chopped, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 tablespoon toasted
mustard seeds, 1 tablespoon maple syrup
2 tablespoons cider vinegar, 1 teaspoon kosher salt, 2 tablespoons canola oil, 12 small new potatoes, washed and cut into quarters
In a small skillet, heat the olive oil over medium heat. Add the bacon and cook for 10 minutes or until crispy.
Add the shallots and
garlic and saute for 3 minutes or until the shallots are translucent. Remove from the
heat and stir in the mustard seeds, maple syrup, vinegar, and salt.
Cook the potatoes in salted boiling water for 10 minutes, or until tender.
Drain and toss with the dressing. Serves 4.
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.
Broiled Grapefruit with Maple Syrup
1 ruby red grapefruit(halved), 4 teaspoons maple syrup, 1/2 teaspoon turbinado sugar, 1 teaspoon unsalted butter
Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each
grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.
Maple Salad Dressing
6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard,
freshly ground black pepper to taste.
Whisk together, pour over your salad and enjoy!
Maple Marinated Chicken Wings
3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) ,
1 1/2 tablespoon maple syrup, 1 teaspoon dried chives
Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for
basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers
of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.
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 Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
Drain pinneapple, reserve syrup, set aside. In small bowl, combine maple syrup, 3 tablespoons teriyaki sauce, vinegar, and ketchup; Set aside. Mix beef with remaining 2 tablespoons teriyaki sauce and onion; Shape into 30 meatballs. Brown meatballs in olive oil in large skillet. Drain off excess fat. Pour maple syrup mixture over meatballs; Simmer 20 minutes, stirring often. Disolve corn starch in pinneapple syrup; stir into skillet with pinneapple. Cook and stir until sauce thickens and pinneapple is heated through. Yeilds 8 to 10 servings.
Maple Kahlua
2 cups maple syrup bgrade A dark amber, 1 cup strong coffee, 1 vanilla bean, 3/4 cup vodka, 3/4 cup brandy
Combine coffee and maple syrup. Heat, if necessary, and stir until well-mixed. Instant coffee may be disolved in a little water,
if needed. Place vanilla bean in a jar. Add the vodka and brandy. Add coffee solution. Cover tightly and shake. Shake each day for 3 weeks. Strain and filter.
Makes approximately 5 cups. Whole coffee beans (up to 10) may be added with the vanilla bean.
Hot Apple Cider
1 gallon apple cider, 1 1/2 cup maple syrup, 2 large cinnamon sticks, 1 teaspoon ground allspice, 1 teaspoon ground cinnamon
Perk in percolator and serve.
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 Butternut Squash
in a buttered casserole dish put the following: Once diced Butternut Squash into 1/2 inch cubes, 1/2 stick butter, a pint of dark Maple Syrup,
A little cinnamon, salt and pepper
Bake at 300 F about one hour or until the squash is soft when a fork is inserted.
Maple Syrup Salad Dressing
2 cups olive oil, 2 cups ketchup, 4 cups cider vinegar, 4 cups maple syrup, 4 teaspoons garlic powder, 8 teaspoons horseradish, 2 tablespoons poppy seeds
Mix with electronic mixer - place in blender for 10-15 seconds. Makes about 90 oz.
Hawaiian Spare Ribs with Apple and Maple Syrup
2 pounds spare ribs, 2 onions, 2 peppers, 3 tart apples (take first 3 ingredients annd cut them into chunks while lightly browning them),
Add 1/4 cup vinegar, 1 cup apple juice, 2 tablespoons soy sauce
Take the vinegar, apple juice, and soy sauce and pour over ribs and bake approximately 40 minutes until the meat is done.
Add 1/2 cup maple syrup, 2 tablespoons corn starch, salt and pepper to taste. Bake 20 minutes more.
Maple-Bannana Bread with Macadamia Nuts
2 cups all purpose flour, 1/2 cup granulated sugar, 1/4 cup firmly packed brown sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda,
1 teaspoon salt, 1 egg, 1/2 cup maple syrup, 1 teaspoon maple extract, 3 tablespoons unsalted butter, 1 1/2 cups mashed ripe bananas, 1 cup macadamian nuts (chopped and toasted)
Preheat the oven to 350 F. Butter a 9 by 5 inch loaf pan. Sift all the dry ingredients together in a bowl. In another bowl,
combine the egg, syrup, extract, butter, and bananas. Whisk to blend. Make a well in the center of the dry ingredients. Add the liquid ingredients all at once. Stir until evenly
moistened; the batter will be lumpy. Fold in the nuts. Scrape the batter into the prepared pan. Bake for 1 hour and 30 minutes, or until an inserted tester comes
out clean. Let coo in the pan for 5 minutes, then unmold onto a wire rack.
Maple Teriyaki Salmon
1/3 cup apple juice, 1/3 cup pure maple syrup, 3 tablespoons finely chopped onion, 1-2 minced garlic cloves, 4 salmon fillets
In a bowl, combine the first five ingredients; divide in half and refrigerate one half for basting. Pour remaining marinade into a large
sealable bag and seal it, then turn to coat both sides. Refrigerate for 1-3 hours. Drain and discard marinade. Broil salmon 4 inches for heat for 5 minutes.
Baste with reserved marinade and broil for 10 minutes longer or until fish flakjes easily with a fork, basting frequently.
Loin Pork Chops with Apple Stuffing and Maple/Cider Sauce
Eight - 4 to 5 oz loin pork chops Sauce: 2 cups of veal stock, 1 cup of apple cider, 4 tablespoons of maple syrup, salt and pepper
Take the loin pork chops and dip in egg and coat with bread crumbs. Seat in hot oil quickly just to brown on both sides. Using an off the shelf pork stuffing
add diced apples that have been sauteed in butter. Dried cranberries are optional.
Heat the oven to 450 F. Bake chops for 12 minutes. Place one chop on plate, spoon stuffing mix, lay second chop slightly offset and spoon more stuffing.
Pour sauce over the presentation.
Maple Mustard Salmon
Salmon fillets for 4, 2/3 cup melted butter, 1/2 tablespoon dried dill, 1/2 cup A dark pure maple syrup, 1/4 cup dijon style mustard
Blend ingrediants over low heat until melted together. Grill or broil salmon, basting and turning until flaky and done.
Maple Fruit Crisp
1/2 cup flour, 1/2 cup oats, 1/3 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground
nutmeg, 1 egg, 1/3 cup pure maple syrup, 2 and 1/2 cups fresh berries, 4 peeled peaches (cut into wedges), 2 tablespoons slivered almonds
Preheat oven to 325 F. Place flour, oats, brown sugar, baking powder, cinnamon, and nutmeg in food processor and pulse 3 times until blended.
Add the almonds and pulse until chopped. Add egg and pulse until the mixture is coarse. Combine berries, maple syrup, and peaches in a bowl and toss. Pour fruit mixture
into a casserole dish. Crumble oat mixture evenly over fruit. Bake for 35 minutes or until top bubbles. Serve with ice cream. 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. Yeild: 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.
Grandma Stanley's Tomato Maple Salsa
6 big juicy red ripe tomatoes, one large onion diced, 3 red bell peppers small and diced, 1/2 habenero pepper minced, 1 jalapeno pepper
minced, 1 tablespoon minced garlic, 1 bunch chopped scallions, 2 teaspoons chopped chives, 2 tablespoons chopped dill,
2 tablespoons chopped cilantro,
2 tablespoons chopped parsley, 2 tablespoons lemon juice, 1 tablespoon lime juice, 1/3 cup pure maple syrup,
2 tablespoons soy sauce, 1/2 teaspoon cayenne
1 teaspoon cumin
Cut tomatoes in half across the width and scoop out seeds. Chop tomatoes into 1/2 inch cubes. Combine liquid ingredients and
toss with everything else. Add salt and black pepper to taste. Cover and refrigerate overnight. Stir occasionally.
Serve with big, solid tortilla chips or
over grilled meat or fish. This will last one week in the refregerator.
Maple Pepper Marinated Goat Cheese
1 pound goat softened goat cheese, 1/2 cup olive oil, 1/2 cup pure maple syrup grade B, 1 teaspoon cracked black peppercorns
Mix olive oil, maple syrup, and peppercorns together in a bowl. Roll goat cheese into 1 ounce balls. (Approx. 16)
And allow to marinate
in mixture for at least 1 hour before using. To assemble: wrap thinly sliced slamon around cheese balls. Fan additional
salmon slices out next to wrapped balls on plates.
Serve sided with crostini or crackers.
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.
Orange Maple Glazed Wings
1 and 1/2 cup buttermilk, 1/3 cup grade A dark pure maple syrup, 2 oranges-seeded, peeled and sectioned,
1 tablespoon cinnamon, 20 chicken wings
Process first 4 ingrediants to make a course puree. Put wings and puree in a gallon sized baggie and refrigerate for
at least 2 hours, turning
occasionally. Grill and baste with marinade until done, avoid scorching.
Maple-Curried Scallops
2 pounds fresh or breaded scallops, 1/4 cup pure maple syrup, 1/4 cup prepared mustard, 1 teaspoon lemon juice, 1-3 teaspoons curry powder depending on prefereence
Line broiler pan with foil and arrange scallops in it. Combine syrup, mustard, lemon juice, and curry powder. Brush half
of this sauce
over scallop tops and slide pan under broiler. Broil 5 minutes. Turn scallops and brush with remaining sauce. Broil another 5 minutes.
Maple Balsamic Dressing
3 fl oz Balsomic vinegar, 1 fl oz pure maple syrup, salt and pepper, 1 egg, 10 fl oz vegetable oil
Pour vinegar, egg, seasoning, and syrup in a blender. While blending, drizzle oil into the mixture. Check seasoning before use.
Blends well with any salad leaves.
French Maple Dressing
1 cup salad oil, 2/3 cups ketchup, 1/2 cup apple cider vinegar, 1/2 cup + 1 teaspoon dark maple syrup,
2 tablespoons minced onions, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper,
1 teaspoon dry mustard, 1
teaspoon paprika
Put all ingrediants in a shaker and shake well. Refrigerate 3 hours to blend flavors. Shake well before using.
Maple-Glazed Yams with Orange and Cranberries
4 and 3/4 pounds yams (red-skinned sweet potatoes), peeled, and cutinto one inch peices ,
3/4 cup pure maple syrup,
6 tablespoons (3/4 stick) melted butter, 1 and 1/2 teaspoons grated orange peel,
6 tablespoons dried cranberries, chopped fresh parsley
Preheat the oven to 350 F. Cook yams in large pot of boiling salted water3 minutes.
Drain;
transfer to 13x9x2-inch glass baking dish. Blend syrup, butter, cranberries, and peel in small bowl;
pour over yams.
Sprinkle with salt and pepper; toss to coat. (Can be made one day ahead. Cover and refrigerate)
Cooking time: 60 minutes.
Makes 8 to 10 servings.
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.
Maple-Glazed Plantains
3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting
Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.
Maple-Ginger Glazed Carrots
2 pounds carrots, peeled and cut into 1/4 inch-thick rounds
1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart
In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.
Autumn Slad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup
maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
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.
Warm New Potatoes with Maple-Bacon Dressing
If you cant find new potatoes,
small yukon gold potatoes are a good substitute. Serve this with grilled or roast fish.
2 tablespooms olive oil, 3 slices of bacon, chopped, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 tablespoon toasted
mustard seeds, 1 tablespoon maple syrup
2 tablespoons cider vinegar, 1 teaspoon kosher salt, 2 tablespoons canola oil, 12 small new potatoes, washed and cut into quarters
In a small skillet, heat the olive oil over medium heat. Add the bacon and cook for 10 minutes or until crispy.
Add the shallots and
garlic and saute for 3 minutes or until the shallots are translucent. Remove from the
heat and stir in the mustard seeds, maple syrup, vinegar, and salt.
Cook the potatoes in salted boiling water for 10 minutes, or until tender.
Drain and toss with the dressing. Serves 4.
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.
Broiled Grapefruit with Maple Syrup
1 ruby red grapefruit(halved), 4 teaspoons maple syrup, 1/2 teaspoon turbinado sugar, 1 teaspoon unsalted butter
Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each
grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.
Maple Salad Dressing
6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard,
freshly ground black pepper to taste.
Whisk together, pour over your salad and enjoy!
Maple Marinated Chicken Wings
3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) ,
1 1/2 tablespoon maple syrup, 1 teaspoon dried chives
Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for
basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers
of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.
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 Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
Perk in percolator and serve.
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 Butternut Squash
in a buttered casserole dish put the following: Once diced Butternut Squash into 1/2 inch cubes, 1/2 stick butter, a pint of dark Maple Syrup,
A little cinnamon, salt and pepper
Bake at 300 F about one hour or until the squash is soft when a fork is inserted.
Maple Syrup Salad Dressing
2 cups olive oil, 2 cups ketchup, 4 cups cider vinegar, 4 cups maple syrup, 4 teaspoons garlic powder, 8 teaspoons horseradish, 2 tablespoons poppy seeds
Mix with electronic mixer - place in blender for 10-15 seconds. Makes about 90 oz.
Hawaiian Spare Ribs with Apple and Maple Syrup
2 pounds spare ribs, 2 onions, 2 peppers, 3 tart apples (take first 3 ingredients annd cut them into chunks while lightly browning them),
Add 1/4 cup vinegar, 1 cup apple juice, 2 tablespoons soy sauce
Take the vinegar, apple juice, and soy sauce and pour over ribs and bake approximately 40 minutes until the meat is done.
Add 1/2 cup maple syrup, 2 tablespoons corn starch, salt and pepper to taste. Bake 20 minutes more.
Maple-Bannana Bread with Macadamia Nuts
2 cups all purpose flour, 1/2 cup granulated sugar, 1/4 cup firmly packed brown sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda,
1 teaspoon salt, 1 egg, 1/2 cup maple syrup, 1 teaspoon maple extract, 3 tablespoons unsalted butter, 1 1/2 cups mashed ripe bananas, 1 cup macadamian nuts (chopped and toasted)
Preheat the oven to 350 F. Butter a 9 by 5 inch loaf pan. Sift all the dry ingredients together in a bowl. In another bowl,
combine the egg, syrup, extract, butter, and bananas. Whisk to blend. Make a well in the center of the dry ingredients. Add the liquid ingredients all at once. Stir until evenly
moistened; the batter will be lumpy. Fold in the nuts. Scrape the batter into the prepared pan. Bake for 1 hour and 30 minutes, or until an inserted tester comes
out clean. Let coo in the pan for 5 minutes, then unmold onto a wire rack.
Maple Teriyaki Salmon
1/3 cup apple juice, 1/3 cup pure maple syrup, 3 tablespoons finely chopped onion, 1-2 minced garlic cloves, 4 salmon fillets
In a bowl, combine the first five ingredients; divide in half and refrigerate one half for basting. Pour remaining marinade into a large
sealable bag and seal it, then turn to coat both sides. Refrigerate for 1-3 hours. Drain and discard marinade. Broil salmon 4 inches for heat for 5 minutes.
Baste with reserved marinade and broil for 10 minutes longer or until fish flakjes easily with a fork, basting frequently.
Loin Pork Chops with Apple Stuffing and Maple/Cider Sauce
Eight - 4 to 5 oz loin pork chops Sauce: 2 cups of veal stock, 1 cup of apple cider, 4 tablespoons of maple syrup, salt and pepper
Take the loin pork chops and dip in egg and coat with bread crumbs. Seat in hot oil quickly just to brown on both sides. Using an off the shelf pork stuffing
add diced apples that have been sauteed in butter. Dried cranberries are optional.
Heat the oven to 450 F. Bake chops for 12 minutes. Place one chop on plate, spoon stuffing mix, lay second chop slightly offset and spoon more stuffing.
Pour sauce over the presentation.
Maple Mustard Salmon
Salmon fillets for 4, 2/3 cup melted butter, 1/2 tablespoon dried dill, 1/2 cup A dark pure maple syrup, 1/4 cup dijon style mustard
Blend ingrediants over low heat until melted together. Grill or broil salmon, basting and turning until flaky and done.
Maple Fruit Crisp
1/2 cup flour, 1/2 cup oats, 1/3 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground
nutmeg, 1 egg, 1/3 cup pure maple syrup, 2 and 1/2 cups fresh berries, 4 peeled peaches (cut into wedges), 2 tablespoons slivered almonds
Preheat oven to 325 F. Place flour, oats, brown sugar, baking powder, cinnamon, and nutmeg in food processor and pulse 3 times until blended.
Add the almonds and pulse until chopped. Add egg and pulse until the mixture is coarse. Combine berries, maple syrup, and peaches in a bowl and toss. Pour fruit mixture
into a casserole dish. Crumble oat mixture evenly over fruit. Bake for 35 minutes or until top bubbles. Serve with ice cream. 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. Yeild: 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.
Grandma Stanley's Tomato Maple Salsa
6 big juicy red ripe tomatoes, one large onion diced, 3 red bell peppers small and diced, 1/2 habenero pepper minced, 1 jalapeno pepper
minced, 1 tablespoon minced garlic, 1 bunch chopped scallions, 2 teaspoons chopped chives, 2 tablespoons chopped dill,
2 tablespoons chopped cilantro,
2 tablespoons chopped parsley, 2 tablespoons lemon juice, 1 tablespoon lime juice, 1/3 cup pure maple syrup,
2 tablespoons soy sauce, 1/2 teaspoon cayenne
1 teaspoon cumin
Cut tomatoes in half across the width and scoop out seeds. Chop tomatoes into 1/2 inch cubes. Combine liquid ingredients and
toss with everything else. Add salt and black pepper to taste. Cover and refrigerate overnight. Stir occasionally.
Serve with big, solid tortilla chips or
over grilled meat or fish. This will last one week in the refregerator.
Maple Pepper Marinated Goat Cheese
1 pound goat softened goat cheese, 1/2 cup olive oil, 1/2 cup pure maple syrup grade B, 1 teaspoon cracked black peppercorns
Mix olive oil, maple syrup, and peppercorns together in a bowl. Roll goat cheese into 1 ounce balls. (Approx. 16)
And allow to marinate
in mixture for at least 1 hour before using. To assemble: wrap thinly sliced slamon around cheese balls. Fan additional
salmon slices out next to wrapped balls on plates.
Serve sided with crostini or crackers.
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.
Orange Maple Glazed Wings
1 and 1/2 cup buttermilk, 1/3 cup grade A dark pure maple syrup, 2 oranges-seeded, peeled and sectioned,
1 tablespoon cinnamon, 20 chicken wings
Process first 4 ingrediants to make a course puree. Put wings and puree in a gallon sized baggie and refrigerate for
at least 2 hours, turning
occasionally. Grill and baste with marinade until done, avoid scorching.
Maple-Curried Scallops
2 pounds fresh or breaded scallops, 1/4 cup pure maple syrup, 1/4 cup prepared mustard, 1 teaspoon lemon juice, 1-3 teaspoons curry powder depending on prefereence
Line broiler pan with foil and arrange scallops in it. Combine syrup, mustard, lemon juice, and curry powder. Brush half
of this sauce
over scallop tops and slide pan under broiler. Broil 5 minutes. Turn scallops and brush with remaining sauce. Broil another 5 minutes.
Maple Balsamic Dressing
3 fl oz Balsomic vinegar, 1 fl oz pure maple syrup, salt and pepper, 1 egg, 10 fl oz vegetable oil
Pour vinegar, egg, seasoning, and syrup in a blender. While blending, drizzle oil into the mixture. Check seasoning before use.
Blends well with any salad leaves.
French Maple Dressing
1 cup salad oil, 2/3 cups ketchup, 1/2 cup apple cider vinegar, 1/2 cup + 1 teaspoon dark maple syrup,
2 tablespoons minced onions, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper,
1 teaspoon dry mustard, 1
teaspoon paprika
Put all ingrediants in a shaker and shake well. Refrigerate 3 hours to blend flavors. Shake well before using.
Maple-Glazed Yams with Orange and Cranberries
4 and 3/4 pounds yams (red-skinned sweet potatoes), peeled, and cutinto one inch peices ,
3/4 cup pure maple syrup,
6 tablespoons (3/4 stick) melted butter, 1 and 1/2 teaspoons grated orange peel,
6 tablespoons dried cranberries, chopped fresh parsley
Preheat the oven to 350 F. Cook yams in large pot of boiling salted water3 minutes.
Drain;
transfer to 13x9x2-inch glass baking dish. Blend syrup, butter, cranberries, and peel in small bowl;
pour over yams.
Sprinkle with salt and pepper; toss to coat. (Can be made one day ahead. Cover and refrigerate)
Cooking time: 60 minutes.
Makes 8 to 10 servings.
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.
Maple-Glazed Plantains
3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting
Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.
Maple-Ginger Glazed Carrots
2 pounds carrots, peeled and cut into 1/4 inch-thick rounds
1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart
In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.
Autumn Slad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup
maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
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.
Warm New Potatoes with Maple-Bacon Dressing
If you cant find new potatoes,
small yukon gold potatoes are a good substitute. Serve this with grilled or roast fish.
2 tablespooms olive oil, 3 slices of bacon, chopped, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 tablespoon toasted
mustard seeds, 1 tablespoon maple syrup
2 tablespoons cider vinegar, 1 teaspoon kosher salt, 2 tablespoons canola oil, 12 small new potatoes, washed and cut into quarters
In a small skillet, heat the olive oil over medium heat. Add the bacon and cook for 10 minutes or until crispy.
Add the shallots and
garlic and saute for 3 minutes or until the shallots are translucent. Remove from the
heat and stir in the mustard seeds, maple syrup, vinegar, and salt.
Cook the potatoes in salted boiling water for 10 minutes, or until tender.
Drain and toss with the dressing. Serves 4.
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.
Broiled Grapefruit with Maple Syrup
1 ruby red grapefruit(halved), 4 teaspoons maple syrup, 1/2 teaspoon turbinado sugar, 1 teaspoon unsalted butter
Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each
grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.
Maple Salad Dressing
6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard,
freshly ground black pepper to taste.
Whisk together, pour over your salad and enjoy!
Maple Marinated Chicken Wings
3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) ,
1 1/2 tablespoon maple syrup, 1 teaspoon dried chives
Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for
basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers
of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.
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 Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
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 Butternut Squash
in a buttered casserole dish put the following: Once diced Butternut Squash into 1/2 inch cubes, 1/2 stick butter, a pint of dark Maple Syrup,
A little cinnamon, salt and pepper
Bake at 300 F about one hour or until the squash is soft when a fork is inserted.
Maple Syrup Salad Dressing
2 cups olive oil, 2 cups ketchup, 4 cups cider vinegar, 4 cups maple syrup, 4 teaspoons garlic powder, 8 teaspoons horseradish, 2 tablespoons poppy seeds
Mix with electronic mixer - place in blender for 10-15 seconds. Makes about 90 oz.
Hawaiian Spare Ribs with Apple and Maple Syrup
2 pounds spare ribs, 2 onions, 2 peppers, 3 tart apples (take first 3 ingredients annd cut them into chunks while lightly browning them),
Add 1/4 cup vinegar, 1 cup apple juice, 2 tablespoons soy sauce
Take the vinegar, apple juice, and soy sauce and pour over ribs and bake approximately 40 minutes until the meat is done.
Add 1/2 cup maple syrup, 2 tablespoons corn starch, salt and pepper to taste. Bake 20 minutes more.
Maple-Bannana Bread with Macadamia Nuts
2 cups all purpose flour, 1/2 cup granulated sugar, 1/4 cup firmly packed brown sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda,
1 teaspoon salt, 1 egg, 1/2 cup maple syrup, 1 teaspoon maple extract, 3 tablespoons unsalted butter, 1 1/2 cups mashed ripe bananas, 1 cup macadamian nuts (chopped and toasted)
Preheat the oven to 350 F. Butter a 9 by 5 inch loaf pan. Sift all the dry ingredients together in a bowl. In another bowl,
combine the egg, syrup, extract, butter, and bananas. Whisk to blend. Make a well in the center of the dry ingredients. Add the liquid ingredients all at once. Stir until evenly
moistened; the batter will be lumpy. Fold in the nuts. Scrape the batter into the prepared pan. Bake for 1 hour and 30 minutes, or until an inserted tester comes
out clean. Let coo in the pan for 5 minutes, then unmold onto a wire rack.
Maple Teriyaki Salmon
1/3 cup apple juice, 1/3 cup pure maple syrup, 3 tablespoons finely chopped onion, 1-2 minced garlic cloves, 4 salmon fillets
In a bowl, combine the first five ingredients; divide in half and refrigerate one half for basting. Pour remaining marinade into a large
sealable bag and seal it, then turn to coat both sides. Refrigerate for 1-3 hours. Drain and discard marinade. Broil salmon 4 inches for heat for 5 minutes.
Baste with reserved marinade and broil for 10 minutes longer or until fish flakjes easily with a fork, basting frequently.
Loin Pork Chops with Apple Stuffing and Maple/Cider Sauce
Eight - 4 to 5 oz loin pork chops Sauce: 2 cups of veal stock, 1 cup of apple cider, 4 tablespoons of maple syrup, salt and pepper
Take the loin pork chops and dip in egg and coat with bread crumbs. Seat in hot oil quickly just to brown on both sides. Using an off the shelf pork stuffing
add diced apples that have been sauteed in butter. Dried cranberries are optional.
Heat the oven to 450 F. Bake chops for 12 minutes. Place one chop on plate, spoon stuffing mix, lay second chop slightly offset and spoon more stuffing.
Pour sauce over the presentation.
Maple Mustard Salmon
Salmon fillets for 4, 2/3 cup melted butter, 1/2 tablespoon dried dill, 1/2 cup A dark pure maple syrup, 1/4 cup dijon style mustard
Blend ingrediants over low heat until melted together. Grill or broil salmon, basting and turning until flaky and done.
Maple Fruit Crisp
1/2 cup flour, 1/2 cup oats, 1/3 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground
nutmeg, 1 egg, 1/3 cup pure maple syrup, 2 and 1/2 cups fresh berries, 4 peeled peaches (cut into wedges), 2 tablespoons slivered almonds
Preheat oven to 325 F. Place flour, oats, brown sugar, baking powder, cinnamon, and nutmeg in food processor and pulse 3 times until blended.
Add the almonds and pulse until chopped. Add egg and pulse until the mixture is coarse. Combine berries, maple syrup, and peaches in a bowl and toss. Pour fruit mixture
into a casserole dish. Crumble oat mixture evenly over fruit. Bake for 35 minutes or until top bubbles. Serve with ice cream. 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. Yeild: 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.
Grandma Stanley's Tomato Maple Salsa
6 big juicy red ripe tomatoes, one large onion diced, 3 red bell peppers small and diced, 1/2 habenero pepper minced, 1 jalapeno pepper
minced, 1 tablespoon minced garlic, 1 bunch chopped scallions, 2 teaspoons chopped chives, 2 tablespoons chopped dill,
2 tablespoons chopped cilantro,
2 tablespoons chopped parsley, 2 tablespoons lemon juice, 1 tablespoon lime juice, 1/3 cup pure maple syrup,
2 tablespoons soy sauce, 1/2 teaspoon cayenne
1 teaspoon cumin
Cut tomatoes in half across the width and scoop out seeds. Chop tomatoes into 1/2 inch cubes. Combine liquid ingredients and
toss with everything else. Add salt and black pepper to taste. Cover and refrigerate overnight. Stir occasionally.
Serve with big, solid tortilla chips or
over grilled meat or fish. This will last one week in the refregerator.
Maple Pepper Marinated Goat Cheese
1 pound goat softened goat cheese, 1/2 cup olive oil, 1/2 cup pure maple syrup grade B, 1 teaspoon cracked black peppercorns
Mix olive oil, maple syrup, and peppercorns together in a bowl. Roll goat cheese into 1 ounce balls. (Approx. 16)
And allow to marinate
in mixture for at least 1 hour before using. To assemble: wrap thinly sliced slamon around cheese balls. Fan additional
salmon slices out next to wrapped balls on plates.
Serve sided with crostini or crackers.
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.
Orange Maple Glazed Wings
1 and 1/2 cup buttermilk, 1/3 cup grade A dark pure maple syrup, 2 oranges-seeded, peeled and sectioned,
1 tablespoon cinnamon, 20 chicken wings
Process first 4 ingrediants to make a course puree. Put wings and puree in a gallon sized baggie and refrigerate for
at least 2 hours, turning
occasionally. Grill and baste with marinade until done, avoid scorching.
Maple-Curried Scallops
2 pounds fresh or breaded scallops, 1/4 cup pure maple syrup, 1/4 cup prepared mustard, 1 teaspoon lemon juice, 1-3 teaspoons curry powder depending on prefereence
Line broiler pan with foil and arrange scallops in it. Combine syrup, mustard, lemon juice, and curry powder. Brush half
of this sauce
over scallop tops and slide pan under broiler. Broil 5 minutes. Turn scallops and brush with remaining sauce. Broil another 5 minutes.
Maple Balsamic Dressing
3 fl oz Balsomic vinegar, 1 fl oz pure maple syrup, salt and pepper, 1 egg, 10 fl oz vegetable oil
Pour vinegar, egg, seasoning, and syrup in a blender. While blending, drizzle oil into the mixture. Check seasoning before use.
Blends well with any salad leaves.
French Maple Dressing
1 cup salad oil, 2/3 cups ketchup, 1/2 cup apple cider vinegar, 1/2 cup + 1 teaspoon dark maple syrup,
2 tablespoons minced onions, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper,
1 teaspoon dry mustard, 1
teaspoon paprika
Put all ingrediants in a shaker and shake well. Refrigerate 3 hours to blend flavors. Shake well before using.
Maple-Glazed Yams with Orange and Cranberries
4 and 3/4 pounds yams (red-skinned sweet potatoes), peeled, and cutinto one inch peices ,
3/4 cup pure maple syrup,
6 tablespoons (3/4 stick) melted butter, 1 and 1/2 teaspoons grated orange peel,
6 tablespoons dried cranberries, chopped fresh parsley
Preheat the oven to 350 F. Cook yams in large pot of boiling salted water3 minutes.
Drain;
transfer to 13x9x2-inch glass baking dish. Blend syrup, butter, cranberries, and peel in small bowl;
pour over yams.
Sprinkle with salt and pepper; toss to coat. (Can be made one day ahead. Cover and refrigerate)
Cooking time: 60 minutes.
Makes 8 to 10 servings.
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.
Maple-Glazed Plantains
3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting
Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.
Maple-Ginger Glazed Carrots
2 pounds carrots, peeled and cut into 1/4 inch-thick rounds
1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart
In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.
Autumn Slad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup
maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
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.
Warm New Potatoes with Maple-Bacon Dressing
If you cant find new potatoes,
small yukon gold potatoes are a good substitute. Serve this with grilled or roast fish.
2 tablespooms olive oil, 3 slices of bacon, chopped, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 tablespoon toasted
mustard seeds, 1 tablespoon maple syrup
2 tablespoons cider vinegar, 1 teaspoon kosher salt, 2 tablespoons canola oil, 12 small new potatoes, washed and cut into quarters
In a small skillet, heat the olive oil over medium heat. Add the bacon and cook for 10 minutes or until crispy.
Add the shallots and
garlic and saute for 3 minutes or until the shallots are translucent. Remove from the
heat and stir in the mustard seeds, maple syrup, vinegar, and salt.
Cook the potatoes in salted boiling water for 10 minutes, or until tender.
Drain and toss with the dressing. Serves 4.
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.
Broiled Grapefruit with Maple Syrup
1 ruby red grapefruit(halved), 4 teaspoons maple syrup, 1/2 teaspoon turbinado sugar, 1 teaspoon unsalted butter
Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each
grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.
Maple Salad Dressing
6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard,
freshly ground black pepper to taste.
Whisk together, pour over your salad and enjoy!
Maple Marinated Chicken Wings
3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) ,
1 1/2 tablespoon maple syrup, 1 teaspoon dried chives
Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for
basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers
of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.
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 Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
Mix with electronic mixer - place in blender for 10-15 seconds. Makes about 90 oz.
Hawaiian Spare Ribs with Apple and Maple Syrup
2 pounds spare ribs, 2 onions, 2 peppers, 3 tart apples (take first 3 ingredients annd cut them into chunks while lightly browning them),
Add 1/4 cup vinegar, 1 cup apple juice, 2 tablespoons soy sauce
Take the vinegar, apple juice, and soy sauce and pour over ribs and bake approximately 40 minutes until the meat is done.
Add 1/2 cup maple syrup, 2 tablespoons corn starch, salt and pepper to taste. Bake 20 minutes more.
Maple-Bannana Bread with Macadamia Nuts
2 cups all purpose flour, 1/2 cup granulated sugar, 1/4 cup firmly packed brown sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda,
1 teaspoon salt, 1 egg, 1/2 cup maple syrup, 1 teaspoon maple extract, 3 tablespoons unsalted butter, 1 1/2 cups mashed ripe bananas, 1 cup macadamian nuts (chopped and toasted)
Preheat the oven to 350 F. Butter a 9 by 5 inch loaf pan. Sift all the dry ingredients together in a bowl. In another bowl,
combine the egg, syrup, extract, butter, and bananas. Whisk to blend. Make a well in the center of the dry ingredients. Add the liquid ingredients all at once. Stir until evenly
moistened; the batter will be lumpy. Fold in the nuts. Scrape the batter into the prepared pan. Bake for 1 hour and 30 minutes, or until an inserted tester comes
out clean. Let coo in the pan for 5 minutes, then unmold onto a wire rack.
Maple Teriyaki Salmon
1/3 cup apple juice, 1/3 cup pure maple syrup, 3 tablespoons finely chopped onion, 1-2 minced garlic cloves, 4 salmon fillets
In a bowl, combine the first five ingredients; divide in half and refrigerate one half for basting. Pour remaining marinade into a large
sealable bag and seal it, then turn to coat both sides. Refrigerate for 1-3 hours. Drain and discard marinade. Broil salmon 4 inches for heat for 5 minutes.
Baste with reserved marinade and broil for 10 minutes longer or until fish flakjes easily with a fork, basting frequently.
Loin Pork Chops with Apple Stuffing and Maple/Cider Sauce
Eight - 4 to 5 oz loin pork chops Sauce: 2 cups of veal stock, 1 cup of apple cider, 4 tablespoons of maple syrup, salt and pepper
Take the loin pork chops and dip in egg and coat with bread crumbs. Seat in hot oil quickly just to brown on both sides. Using an off the shelf pork stuffing
add diced apples that have been sauteed in butter. Dried cranberries are optional.
Heat the oven to 450 F. Bake chops for 12 minutes. Place one chop on plate, spoon stuffing mix, lay second chop slightly offset and spoon more stuffing.
Pour sauce over the presentation.
Maple Mustard Salmon
Salmon fillets for 4, 2/3 cup melted butter, 1/2 tablespoon dried dill, 1/2 cup A dark pure maple syrup, 1/4 cup dijon style mustard
Blend ingrediants over low heat until melted together. Grill or broil salmon, basting and turning until flaky and done.
Maple Fruit Crisp
1/2 cup flour, 1/2 cup oats, 1/3 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground
nutmeg, 1 egg, 1/3 cup pure maple syrup, 2 and 1/2 cups fresh berries, 4 peeled peaches (cut into wedges), 2 tablespoons slivered almonds
Preheat oven to 325 F. Place flour, oats, brown sugar, baking powder, cinnamon, and nutmeg in food processor and pulse 3 times until blended.
Add the almonds and pulse until chopped. Add egg and pulse until the mixture is coarse. Combine berries, maple syrup, and peaches in a bowl and toss. Pour fruit mixture
into a casserole dish. Crumble oat mixture evenly over fruit. Bake for 35 minutes or until top bubbles. Serve with ice cream. 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. Yeild: 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.
Grandma Stanley's Tomato Maple Salsa
6 big juicy red ripe tomatoes, one large onion diced, 3 red bell peppers small and diced, 1/2 habenero pepper minced, 1 jalapeno pepper
minced, 1 tablespoon minced garlic, 1 bunch chopped scallions, 2 teaspoons chopped chives, 2 tablespoons chopped dill,
2 tablespoons chopped cilantro,
2 tablespoons chopped parsley, 2 tablespoons lemon juice, 1 tablespoon lime juice, 1/3 cup pure maple syrup,
2 tablespoons soy sauce, 1/2 teaspoon cayenne
1 teaspoon cumin
Cut tomatoes in half across the width and scoop out seeds. Chop tomatoes into 1/2 inch cubes. Combine liquid ingredients and
toss with everything else. Add salt and black pepper to taste. Cover and refrigerate overnight. Stir occasionally.
Serve with big, solid tortilla chips or
over grilled meat or fish. This will last one week in the refregerator.
Maple Pepper Marinated Goat Cheese
1 pound goat softened goat cheese, 1/2 cup olive oil, 1/2 cup pure maple syrup grade B, 1 teaspoon cracked black peppercorns
Mix olive oil, maple syrup, and peppercorns together in a bowl. Roll goat cheese into 1 ounce balls. (Approx. 16)
And allow to marinate
in mixture for at least 1 hour before using. To assemble: wrap thinly sliced slamon around cheese balls. Fan additional
salmon slices out next to wrapped balls on plates.
Serve sided with crostini or crackers.
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.
Orange Maple Glazed Wings
1 and 1/2 cup buttermilk, 1/3 cup grade A dark pure maple syrup, 2 oranges-seeded, peeled and sectioned,
1 tablespoon cinnamon, 20 chicken wings
Process first 4 ingrediants to make a course puree. Put wings and puree in a gallon sized baggie and refrigerate for
at least 2 hours, turning
occasionally. Grill and baste with marinade until done, avoid scorching.
Maple-Curried Scallops
2 pounds fresh or breaded scallops, 1/4 cup pure maple syrup, 1/4 cup prepared mustard, 1 teaspoon lemon juice, 1-3 teaspoons curry powder depending on prefereence
Line broiler pan with foil and arrange scallops in it. Combine syrup, mustard, lemon juice, and curry powder. Brush half
of this sauce
over scallop tops and slide pan under broiler. Broil 5 minutes. Turn scallops and brush with remaining sauce. Broil another 5 minutes.
Maple Balsamic Dressing
3 fl oz Balsomic vinegar, 1 fl oz pure maple syrup, salt and pepper, 1 egg, 10 fl oz vegetable oil
Pour vinegar, egg, seasoning, and syrup in a blender. While blending, drizzle oil into the mixture. Check seasoning before use.
Blends well with any salad leaves.
French Maple Dressing
1 cup salad oil, 2/3 cups ketchup, 1/2 cup apple cider vinegar, 1/2 cup + 1 teaspoon dark maple syrup,
2 tablespoons minced onions, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper,
1 teaspoon dry mustard, 1
teaspoon paprika
Put all ingrediants in a shaker and shake well. Refrigerate 3 hours to blend flavors. Shake well before using.
Maple-Glazed Yams with Orange and Cranberries
4 and 3/4 pounds yams (red-skinned sweet potatoes), peeled, and cutinto one inch peices ,
3/4 cup pure maple syrup,
6 tablespoons (3/4 stick) melted butter, 1 and 1/2 teaspoons grated orange peel,
6 tablespoons dried cranberries, chopped fresh parsley
Preheat the oven to 350 F. Cook yams in large pot of boiling salted water3 minutes.
Drain;
transfer to 13x9x2-inch glass baking dish. Blend syrup, butter, cranberries, and peel in small bowl;
pour over yams.
Sprinkle with salt and pepper; toss to coat. (Can be made one day ahead. Cover and refrigerate)
Cooking time: 60 minutes.
Makes 8 to 10 servings.
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.
Maple-Glazed Plantains
3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting
Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.
Maple-Ginger Glazed Carrots
2 pounds carrots, peeled and cut into 1/4 inch-thick rounds
1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart
In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.
Autumn Slad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup
maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
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.
Warm New Potatoes with Maple-Bacon Dressing
If you cant find new potatoes,
small yukon gold potatoes are a good substitute. Serve this with grilled or roast fish.
2 tablespooms olive oil, 3 slices of bacon, chopped, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 tablespoon toasted
mustard seeds, 1 tablespoon maple syrup
2 tablespoons cider vinegar, 1 teaspoon kosher salt, 2 tablespoons canola oil, 12 small new potatoes, washed and cut into quarters
In a small skillet, heat the olive oil over medium heat. Add the bacon and cook for 10 minutes or until crispy.
Add the shallots and
garlic and saute for 3 minutes or until the shallots are translucent. Remove from the
heat and stir in the mustard seeds, maple syrup, vinegar, and salt.
Cook the potatoes in salted boiling water for 10 minutes, or until tender.
Drain and toss with the dressing. Serves 4.
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.
Broiled Grapefruit with Maple Syrup
1 ruby red grapefruit(halved), 4 teaspoons maple syrup, 1/2 teaspoon turbinado sugar, 1 teaspoon unsalted butter
Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each
grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.
Maple Salad Dressing
6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard,
freshly ground black pepper to taste.
Whisk together, pour over your salad and enjoy!
Maple Marinated Chicken Wings
3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) ,
1 1/2 tablespoon maple syrup, 1 teaspoon dried chives
Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for
basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers
of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.
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 Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
Preheat the oven to 350 F. Butter a 9 by 5 inch loaf pan. Sift all the dry ingredients together in a bowl. In another bowl, combine the egg, syrup, extract, butter, and bananas. Whisk to blend. Make a well in the center of the dry ingredients. Add the liquid ingredients all at once. Stir until evenly moistened; the batter will be lumpy. Fold in the nuts. Scrape the batter into the prepared pan. Bake for 1 hour and 30 minutes, or until an inserted tester comes out clean. Let coo in the pan for 5 minutes, then unmold onto a wire rack.
Maple Teriyaki Salmon
1/3 cup apple juice, 1/3 cup pure maple syrup, 3 tablespoons finely chopped onion, 1-2 minced garlic cloves, 4 salmon fillets
In a bowl, combine the first five ingredients; divide in half and refrigerate one half for basting. Pour remaining marinade into a large
sealable bag and seal it, then turn to coat both sides. Refrigerate for 1-3 hours. Drain and discard marinade. Broil salmon 4 inches for heat for 5 minutes.
Baste with reserved marinade and broil for 10 minutes longer or until fish flakjes easily with a fork, basting frequently.
Loin Pork Chops with Apple Stuffing and Maple/Cider Sauce
Eight - 4 to 5 oz loin pork chops Sauce: 2 cups of veal stock, 1 cup of apple cider, 4 tablespoons of maple syrup, salt and pepper
Take the loin pork chops and dip in egg and coat with bread crumbs. Seat in hot oil quickly just to brown on both sides. Using an off the shelf pork stuffing
add diced apples that have been sauteed in butter. Dried cranberries are optional.
Heat the oven to 450 F. Bake chops for 12 minutes. Place one chop on plate, spoon stuffing mix, lay second chop slightly offset and spoon more stuffing.
Pour sauce over the presentation.
Maple Mustard Salmon
Salmon fillets for 4, 2/3 cup melted butter, 1/2 tablespoon dried dill, 1/2 cup A dark pure maple syrup, 1/4 cup dijon style mustard
Blend ingrediants over low heat until melted together. Grill or broil salmon, basting and turning until flaky and done.
Maple Fruit Crisp
1/2 cup flour, 1/2 cup oats, 1/3 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground
nutmeg, 1 egg, 1/3 cup pure maple syrup, 2 and 1/2 cups fresh berries, 4 peeled peaches (cut into wedges), 2 tablespoons slivered almonds
Preheat oven to 325 F. Place flour, oats, brown sugar, baking powder, cinnamon, and nutmeg in food processor and pulse 3 times until blended.
Add the almonds and pulse until chopped. Add egg and pulse until the mixture is coarse. Combine berries, maple syrup, and peaches in a bowl and toss. Pour fruit mixture
into a casserole dish. Crumble oat mixture evenly over fruit. Bake for 35 minutes or until top bubbles. Serve with ice cream. 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. Yeild: 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.
Grandma Stanley's Tomato Maple Salsa
6 big juicy red ripe tomatoes, one large onion diced, 3 red bell peppers small and diced, 1/2 habenero pepper minced, 1 jalapeno pepper
minced, 1 tablespoon minced garlic, 1 bunch chopped scallions, 2 teaspoons chopped chives, 2 tablespoons chopped dill,
2 tablespoons chopped cilantro,
2 tablespoons chopped parsley, 2 tablespoons lemon juice, 1 tablespoon lime juice, 1/3 cup pure maple syrup,
2 tablespoons soy sauce, 1/2 teaspoon cayenne
1 teaspoon cumin
Cut tomatoes in half across the width and scoop out seeds. Chop tomatoes into 1/2 inch cubes. Combine liquid ingredients and
toss with everything else. Add salt and black pepper to taste. Cover and refrigerate overnight. Stir occasionally.
Serve with big, solid tortilla chips or
over grilled meat or fish. This will last one week in the refregerator.
Maple Pepper Marinated Goat Cheese
1 pound goat softened goat cheese, 1/2 cup olive oil, 1/2 cup pure maple syrup grade B, 1 teaspoon cracked black peppercorns
Mix olive oil, maple syrup, and peppercorns together in a bowl. Roll goat cheese into 1 ounce balls. (Approx. 16)
And allow to marinate
in mixture for at least 1 hour before using. To assemble: wrap thinly sliced slamon around cheese balls. Fan additional
salmon slices out next to wrapped balls on plates.
Serve sided with crostini or crackers.
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.
Orange Maple Glazed Wings
1 and 1/2 cup buttermilk, 1/3 cup grade A dark pure maple syrup, 2 oranges-seeded, peeled and sectioned,
1 tablespoon cinnamon, 20 chicken wings
Process first 4 ingrediants to make a course puree. Put wings and puree in a gallon sized baggie and refrigerate for
at least 2 hours, turning
occasionally. Grill and baste with marinade until done, avoid scorching.
Maple-Curried Scallops
2 pounds fresh or breaded scallops, 1/4 cup pure maple syrup, 1/4 cup prepared mustard, 1 teaspoon lemon juice, 1-3 teaspoons curry powder depending on prefereence
Line broiler pan with foil and arrange scallops in it. Combine syrup, mustard, lemon juice, and curry powder. Brush half
of this sauce
over scallop tops and slide pan under broiler. Broil 5 minutes. Turn scallops and brush with remaining sauce. Broil another 5 minutes.
Maple Balsamic Dressing
3 fl oz Balsomic vinegar, 1 fl oz pure maple syrup, salt and pepper, 1 egg, 10 fl oz vegetable oil
Pour vinegar, egg, seasoning, and syrup in a blender. While blending, drizzle oil into the mixture. Check seasoning before use.
Blends well with any salad leaves.
French Maple Dressing
1 cup salad oil, 2/3 cups ketchup, 1/2 cup apple cider vinegar, 1/2 cup + 1 teaspoon dark maple syrup,
2 tablespoons minced onions, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper,
1 teaspoon dry mustard, 1
teaspoon paprika
Put all ingrediants in a shaker and shake well. Refrigerate 3 hours to blend flavors. Shake well before using.
Maple-Glazed Yams with Orange and Cranberries
4 and 3/4 pounds yams (red-skinned sweet potatoes), peeled, and cutinto one inch peices ,
3/4 cup pure maple syrup,
6 tablespoons (3/4 stick) melted butter, 1 and 1/2 teaspoons grated orange peel,
6 tablespoons dried cranberries, chopped fresh parsley
Preheat the oven to 350 F. Cook yams in large pot of boiling salted water3 minutes.
Drain;
transfer to 13x9x2-inch glass baking dish. Blend syrup, butter, cranberries, and peel in small bowl;
pour over yams.
Sprinkle with salt and pepper; toss to coat. (Can be made one day ahead. Cover and refrigerate)
Cooking time: 60 minutes.
Makes 8 to 10 servings.
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.
Maple-Glazed Plantains
3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting
Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.
Maple-Ginger Glazed Carrots
2 pounds carrots, peeled and cut into 1/4 inch-thick rounds
1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart
In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.
Autumn Slad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup
maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
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.
Warm New Potatoes with Maple-Bacon Dressing
If you cant find new potatoes,
small yukon gold potatoes are a good substitute. Serve this with grilled or roast fish.
2 tablespooms olive oil, 3 slices of bacon, chopped, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 tablespoon toasted
mustard seeds, 1 tablespoon maple syrup
2 tablespoons cider vinegar, 1 teaspoon kosher salt, 2 tablespoons canola oil, 12 small new potatoes, washed and cut into quarters
In a small skillet, heat the olive oil over medium heat. Add the bacon and cook for 10 minutes or until crispy.
Add the shallots and
garlic and saute for 3 minutes or until the shallots are translucent. Remove from the
heat and stir in the mustard seeds, maple syrup, vinegar, and salt.
Cook the potatoes in salted boiling water for 10 minutes, or until tender.
Drain and toss with the dressing. Serves 4.
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.
Broiled Grapefruit with Maple Syrup
1 ruby red grapefruit(halved), 4 teaspoons maple syrup, 1/2 teaspoon turbinado sugar, 1 teaspoon unsalted butter
Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each
grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.
Maple Salad Dressing
6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard,
freshly ground black pepper to taste.
Whisk together, pour over your salad and enjoy!
Maple Marinated Chicken Wings
3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) ,
1 1/2 tablespoon maple syrup, 1 teaspoon dried chives
Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for
basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers
of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.
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 Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
Take the loin pork chops and dip in egg and coat with bread crumbs. Seat in hot oil quickly just to brown on both sides. Using an off the shelf pork stuffing add diced apples that have been sauteed in butter. Dried cranberries are optional.
Heat the oven to 450 F. Bake chops for 12 minutes. Place one chop on plate, spoon stuffing mix, lay second chop slightly offset and spoon more stuffing. Pour sauce over the presentation.
Maple Mustard Salmon
Salmon fillets for 4, 2/3 cup melted butter, 1/2 tablespoon dried dill, 1/2 cup A dark pure maple syrup, 1/4 cup dijon style mustard
Blend ingrediants over low heat until melted together. Grill or broil salmon, basting and turning until flaky and done.
Maple Fruit Crisp
1/2 cup flour, 1/2 cup oats, 1/3 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground
nutmeg, 1 egg, 1/3 cup pure maple syrup, 2 and 1/2 cups fresh berries, 4 peeled peaches (cut into wedges), 2 tablespoons slivered almonds
Preheat oven to 325 F. Place flour, oats, brown sugar, baking powder, cinnamon, and nutmeg in food processor and pulse 3 times until blended.
Add the almonds and pulse until chopped. Add egg and pulse until the mixture is coarse. Combine berries, maple syrup, and peaches in a bowl and toss. Pour fruit mixture
into a casserole dish. Crumble oat mixture evenly over fruit. Bake for 35 minutes or until top bubbles. Serve with ice cream. 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. Yeild: 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.
Grandma Stanley's Tomato Maple Salsa
6 big juicy red ripe tomatoes, one large onion diced, 3 red bell peppers small and diced, 1/2 habenero pepper minced, 1 jalapeno pepper
minced, 1 tablespoon minced garlic, 1 bunch chopped scallions, 2 teaspoons chopped chives, 2 tablespoons chopped dill,
2 tablespoons chopped cilantro,
2 tablespoons chopped parsley, 2 tablespoons lemon juice, 1 tablespoon lime juice, 1/3 cup pure maple syrup,
2 tablespoons soy sauce, 1/2 teaspoon cayenne
1 teaspoon cumin
Cut tomatoes in half across the width and scoop out seeds. Chop tomatoes into 1/2 inch cubes. Combine liquid ingredients and
toss with everything else. Add salt and black pepper to taste. Cover and refrigerate overnight. Stir occasionally.
Serve with big, solid tortilla chips or
over grilled meat or fish. This will last one week in the refregerator.
Maple Pepper Marinated Goat Cheese
1 pound goat softened goat cheese, 1/2 cup olive oil, 1/2 cup pure maple syrup grade B, 1 teaspoon cracked black peppercorns
Mix olive oil, maple syrup, and peppercorns together in a bowl. Roll goat cheese into 1 ounce balls. (Approx. 16)
And allow to marinate
in mixture for at least 1 hour before using. To assemble: wrap thinly sliced slamon around cheese balls. Fan additional
salmon slices out next to wrapped balls on plates.
Serve sided with crostini or crackers.
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.
Orange Maple Glazed Wings
1 and 1/2 cup buttermilk, 1/3 cup grade A dark pure maple syrup, 2 oranges-seeded, peeled and sectioned,
1 tablespoon cinnamon, 20 chicken wings
Process first 4 ingrediants to make a course puree. Put wings and puree in a gallon sized baggie and refrigerate for
at least 2 hours, turning
occasionally. Grill and baste with marinade until done, avoid scorching.
Maple-Curried Scallops
2 pounds fresh or breaded scallops, 1/4 cup pure maple syrup, 1/4 cup prepared mustard, 1 teaspoon lemon juice, 1-3 teaspoons curry powder depending on prefereence
Line broiler pan with foil and arrange scallops in it. Combine syrup, mustard, lemon juice, and curry powder. Brush half
of this sauce
over scallop tops and slide pan under broiler. Broil 5 minutes. Turn scallops and brush with remaining sauce. Broil another 5 minutes.
Maple Balsamic Dressing
3 fl oz Balsomic vinegar, 1 fl oz pure maple syrup, salt and pepper, 1 egg, 10 fl oz vegetable oil
Pour vinegar, egg, seasoning, and syrup in a blender. While blending, drizzle oil into the mixture. Check seasoning before use.
Blends well with any salad leaves.
French Maple Dressing
1 cup salad oil, 2/3 cups ketchup, 1/2 cup apple cider vinegar, 1/2 cup + 1 teaspoon dark maple syrup,
2 tablespoons minced onions, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper,
1 teaspoon dry mustard, 1
teaspoon paprika
Put all ingrediants in a shaker and shake well. Refrigerate 3 hours to blend flavors. Shake well before using.
Maple-Glazed Yams with Orange and Cranberries
4 and 3/4 pounds yams (red-skinned sweet potatoes), peeled, and cutinto one inch peices ,
3/4 cup pure maple syrup,
6 tablespoons (3/4 stick) melted butter, 1 and 1/2 teaspoons grated orange peel,
6 tablespoons dried cranberries, chopped fresh parsley
Preheat the oven to 350 F. Cook yams in large pot of boiling salted water3 minutes.
Drain;
transfer to 13x9x2-inch glass baking dish. Blend syrup, butter, cranberries, and peel in small bowl;
pour over yams.
Sprinkle with salt and pepper; toss to coat. (Can be made one day ahead. Cover and refrigerate)
Cooking time: 60 minutes.
Makes 8 to 10 servings.
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.
Maple-Glazed Plantains
3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting
Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.
Maple-Ginger Glazed Carrots
2 pounds carrots, peeled and cut into 1/4 inch-thick rounds
1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart
In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.
Autumn Slad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup
maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
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.
Warm New Potatoes with Maple-Bacon Dressing
If you cant find new potatoes,
small yukon gold potatoes are a good substitute. Serve this with grilled or roast fish.
2 tablespooms olive oil, 3 slices of bacon, chopped, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 tablespoon toasted
mustard seeds, 1 tablespoon maple syrup
2 tablespoons cider vinegar, 1 teaspoon kosher salt, 2 tablespoons canola oil, 12 small new potatoes, washed and cut into quarters
In a small skillet, heat the olive oil over medium heat. Add the bacon and cook for 10 minutes or until crispy.
Add the shallots and
garlic and saute for 3 minutes or until the shallots are translucent. Remove from the
heat and stir in the mustard seeds, maple syrup, vinegar, and salt.
Cook the potatoes in salted boiling water for 10 minutes, or until tender.
Drain and toss with the dressing. Serves 4.
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.
Broiled Grapefruit with Maple Syrup
1 ruby red grapefruit(halved), 4 teaspoons maple syrup, 1/2 teaspoon turbinado sugar, 1 teaspoon unsalted butter
Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each
grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.
Maple Salad Dressing
6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard,
freshly ground black pepper to taste.
Whisk together, pour over your salad and enjoy!
Maple Marinated Chicken Wings
3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) ,
1 1/2 tablespoon maple syrup, 1 teaspoon dried chives
Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for
basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers
of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.
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 Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
Preheat oven to 325 F. Place flour, oats, brown sugar, baking powder, cinnamon, and nutmeg in food processor and pulse 3 times until blended. Add the almonds and pulse until chopped. Add egg and pulse until the mixture is coarse. Combine berries, maple syrup, and peaches in a bowl and toss. Pour fruit mixture into a casserole dish. Crumble oat mixture evenly over fruit. Bake for 35 minutes or until top bubbles. Serve with ice cream. 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. Yeild: 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.
Grandma Stanley's Tomato Maple Salsa
6 big juicy red ripe tomatoes, one large onion diced, 3 red bell peppers small and diced, 1/2 habenero pepper minced, 1 jalapeno pepper
minced, 1 tablespoon minced garlic, 1 bunch chopped scallions, 2 teaspoons chopped chives, 2 tablespoons chopped dill,
2 tablespoons chopped cilantro,
2 tablespoons chopped parsley, 2 tablespoons lemon juice, 1 tablespoon lime juice, 1/3 cup pure maple syrup,
2 tablespoons soy sauce, 1/2 teaspoon cayenne
1 teaspoon cumin
Cut tomatoes in half across the width and scoop out seeds. Chop tomatoes into 1/2 inch cubes. Combine liquid ingredients and
toss with everything else. Add salt and black pepper to taste. Cover and refrigerate overnight. Stir occasionally.
Serve with big, solid tortilla chips or
over grilled meat or fish. This will last one week in the refregerator.
Maple Pepper Marinated Goat Cheese
1 pound goat softened goat cheese, 1/2 cup olive oil, 1/2 cup pure maple syrup grade B, 1 teaspoon cracked black peppercorns
Mix olive oil, maple syrup, and peppercorns together in a bowl. Roll goat cheese into 1 ounce balls. (Approx. 16)
And allow to marinate
in mixture for at least 1 hour before using. To assemble: wrap thinly sliced slamon around cheese balls. Fan additional
salmon slices out next to wrapped balls on plates.
Serve sided with crostini or crackers.
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.
Orange Maple Glazed Wings
1 and 1/2 cup buttermilk, 1/3 cup grade A dark pure maple syrup, 2 oranges-seeded, peeled and sectioned,
1 tablespoon cinnamon, 20 chicken wings
Process first 4 ingrediants to make a course puree. Put wings and puree in a gallon sized baggie and refrigerate for
at least 2 hours, turning
occasionally. Grill and baste with marinade until done, avoid scorching.
Maple-Curried Scallops
2 pounds fresh or breaded scallops, 1/4 cup pure maple syrup, 1/4 cup prepared mustard, 1 teaspoon lemon juice, 1-3 teaspoons curry powder depending on prefereence
Line broiler pan with foil and arrange scallops in it. Combine syrup, mustard, lemon juice, and curry powder. Brush half
of this sauce
over scallop tops and slide pan under broiler. Broil 5 minutes. Turn scallops and brush with remaining sauce. Broil another 5 minutes.
Maple Balsamic Dressing
3 fl oz Balsomic vinegar, 1 fl oz pure maple syrup, salt and pepper, 1 egg, 10 fl oz vegetable oil
Pour vinegar, egg, seasoning, and syrup in a blender. While blending, drizzle oil into the mixture. Check seasoning before use.
Blends well with any salad leaves.
French Maple Dressing
1 cup salad oil, 2/3 cups ketchup, 1/2 cup apple cider vinegar, 1/2 cup + 1 teaspoon dark maple syrup,
2 tablespoons minced onions, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper,
1 teaspoon dry mustard, 1
teaspoon paprika
Put all ingrediants in a shaker and shake well. Refrigerate 3 hours to blend flavors. Shake well before using.
Maple-Glazed Yams with Orange and Cranberries
4 and 3/4 pounds yams (red-skinned sweet potatoes), peeled, and cutinto one inch peices ,
3/4 cup pure maple syrup,
6 tablespoons (3/4 stick) melted butter, 1 and 1/2 teaspoons grated orange peel,
6 tablespoons dried cranberries, chopped fresh parsley
Preheat the oven to 350 F. Cook yams in large pot of boiling salted water3 minutes.
Drain;
transfer to 13x9x2-inch glass baking dish. Blend syrup, butter, cranberries, and peel in small bowl;
pour over yams.
Sprinkle with salt and pepper; toss to coat. (Can be made one day ahead. Cover and refrigerate)
Cooking time: 60 minutes.
Makes 8 to 10 servings.
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.
Maple-Glazed Plantains
3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting
Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.
Maple-Ginger Glazed Carrots
2 pounds carrots, peeled and cut into 1/4 inch-thick rounds
1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart
In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.
Autumn Slad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup
maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
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.
Warm New Potatoes with Maple-Bacon Dressing
If you cant find new potatoes,
small yukon gold potatoes are a good substitute. Serve this with grilled or roast fish.
2 tablespooms olive oil, 3 slices of bacon, chopped, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 tablespoon toasted
mustard seeds, 1 tablespoon maple syrup
2 tablespoons cider vinegar, 1 teaspoon kosher salt, 2 tablespoons canola oil, 12 small new potatoes, washed and cut into quarters
In a small skillet, heat the olive oil over medium heat. Add the bacon and cook for 10 minutes or until crispy.
Add the shallots and
garlic and saute for 3 minutes or until the shallots are translucent. Remove from the
heat and stir in the mustard seeds, maple syrup, vinegar, and salt.
Cook the potatoes in salted boiling water for 10 minutes, or until tender.
Drain and toss with the dressing. Serves 4.
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.
Broiled Grapefruit with Maple Syrup
1 ruby red grapefruit(halved), 4 teaspoons maple syrup, 1/2 teaspoon turbinado sugar, 1 teaspoon unsalted butter
Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each
grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.
Maple Salad Dressing
6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard,
freshly ground black pepper to taste.
Whisk together, pour over your salad and enjoy!
Maple Marinated Chicken Wings
3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) ,
1 1/2 tablespoon maple syrup, 1 teaspoon dried chives
Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for
basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers
of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.
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 Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
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. Yeild: 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.
Grandma Stanley's Tomato Maple Salsa
6 big juicy red ripe tomatoes, one large onion diced, 3 red bell peppers small and diced, 1/2 habenero pepper minced, 1 jalapeno pepper
minced, 1 tablespoon minced garlic, 1 bunch chopped scallions, 2 teaspoons chopped chives, 2 tablespoons chopped dill,
2 tablespoons chopped cilantro,
2 tablespoons chopped parsley, 2 tablespoons lemon juice, 1 tablespoon lime juice, 1/3 cup pure maple syrup,
2 tablespoons soy sauce, 1/2 teaspoon cayenne
1 teaspoon cumin
Cut tomatoes in half across the width and scoop out seeds. Chop tomatoes into 1/2 inch cubes. Combine liquid ingredients and
toss with everything else. Add salt and black pepper to taste. Cover and refrigerate overnight. Stir occasionally.
Serve with big, solid tortilla chips or
over grilled meat or fish. This will last one week in the refregerator.
Maple Pepper Marinated Goat Cheese
1 pound goat softened goat cheese, 1/2 cup olive oil, 1/2 cup pure maple syrup grade B, 1 teaspoon cracked black peppercorns
Mix olive oil, maple syrup, and peppercorns together in a bowl. Roll goat cheese into 1 ounce balls. (Approx. 16)
And allow to marinate
in mixture for at least 1 hour before using. To assemble: wrap thinly sliced slamon around cheese balls. Fan additional
salmon slices out next to wrapped balls on plates.
Serve sided with crostini or crackers.
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.
Orange Maple Glazed Wings
1 and 1/2 cup buttermilk, 1/3 cup grade A dark pure maple syrup, 2 oranges-seeded, peeled and sectioned,
1 tablespoon cinnamon, 20 chicken wings
Process first 4 ingrediants to make a course puree. Put wings and puree in a gallon sized baggie and refrigerate for
at least 2 hours, turning
occasionally. Grill and baste with marinade until done, avoid scorching.
Maple-Curried Scallops
2 pounds fresh or breaded scallops, 1/4 cup pure maple syrup, 1/4 cup prepared mustard, 1 teaspoon lemon juice, 1-3 teaspoons curry powder depending on prefereence
Line broiler pan with foil and arrange scallops in it. Combine syrup, mustard, lemon juice, and curry powder. Brush half
of this sauce
over scallop tops and slide pan under broiler. Broil 5 minutes. Turn scallops and brush with remaining sauce. Broil another 5 minutes.
Maple Balsamic Dressing
3 fl oz Balsomic vinegar, 1 fl oz pure maple syrup, salt and pepper, 1 egg, 10 fl oz vegetable oil
Pour vinegar, egg, seasoning, and syrup in a blender. While blending, drizzle oil into the mixture. Check seasoning before use.
Blends well with any salad leaves.
French Maple Dressing
1 cup salad oil, 2/3 cups ketchup, 1/2 cup apple cider vinegar, 1/2 cup + 1 teaspoon dark maple syrup,
2 tablespoons minced onions, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper,
1 teaspoon dry mustard, 1
teaspoon paprika
Put all ingrediants in a shaker and shake well. Refrigerate 3 hours to blend flavors. Shake well before using.
Maple-Glazed Yams with Orange and Cranberries
4 and 3/4 pounds yams (red-skinned sweet potatoes), peeled, and cutinto one inch peices ,
3/4 cup pure maple syrup,
6 tablespoons (3/4 stick) melted butter, 1 and 1/2 teaspoons grated orange peel,
6 tablespoons dried cranberries, chopped fresh parsley
Preheat the oven to 350 F. Cook yams in large pot of boiling salted water3 minutes.
Drain;
transfer to 13x9x2-inch glass baking dish. Blend syrup, butter, cranberries, and peel in small bowl;
pour over yams.
Sprinkle with salt and pepper; toss to coat. (Can be made one day ahead. Cover and refrigerate)
Cooking time: 60 minutes.
Makes 8 to 10 servings.
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.
Maple-Glazed Plantains
3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting
Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.
Maple-Ginger Glazed Carrots
2 pounds carrots, peeled and cut into 1/4 inch-thick rounds
1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart
In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.
Autumn Slad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup
maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
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.
Warm New Potatoes with Maple-Bacon Dressing
If you cant find new potatoes,
small yukon gold potatoes are a good substitute. Serve this with grilled or roast fish.
2 tablespooms olive oil, 3 slices of bacon, chopped, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 tablespoon toasted
mustard seeds, 1 tablespoon maple syrup
2 tablespoons cider vinegar, 1 teaspoon kosher salt, 2 tablespoons canola oil, 12 small new potatoes, washed and cut into quarters
In a small skillet, heat the olive oil over medium heat. Add the bacon and cook for 10 minutes or until crispy.
Add the shallots and
garlic and saute for 3 minutes or until the shallots are translucent. Remove from the
heat and stir in the mustard seeds, maple syrup, vinegar, and salt.
Cook the potatoes in salted boiling water for 10 minutes, or until tender.
Drain and toss with the dressing. Serves 4.
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.
Broiled Grapefruit with Maple Syrup
1 ruby red grapefruit(halved), 4 teaspoons maple syrup, 1/2 teaspoon turbinado sugar, 1 teaspoon unsalted butter
Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each
grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.
Maple Salad Dressing
6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard,
freshly ground black pepper to taste.
Whisk together, pour over your salad and enjoy!
Maple Marinated Chicken Wings
3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) ,
1 1/2 tablespoon maple syrup, 1 teaspoon dried chives
Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for
basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers
of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.
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 Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
2 tablespoons chopped cilantro, 2 tablespoons chopped parsley, 2 tablespoons lemon juice, 1 tablespoon lime juice, 1/3 cup pure maple syrup,
2 tablespoons soy sauce, 1/2 teaspoon cayenne 1 teaspoon cumin
Cut tomatoes in half across the width and scoop out seeds. Chop tomatoes into 1/2 inch cubes. Combine liquid ingredients and
toss with everything else. Add salt and black pepper to taste. Cover and refrigerate overnight. Stir occasionally.
Serve with big, solid tortilla chips or over grilled meat or fish. This will last one week in the refregerator.
Maple Pepper Marinated Goat Cheese
1 pound goat softened goat cheese, 1/2 cup olive oil, 1/2 cup pure maple syrup grade B, 1 teaspoon cracked black peppercorns
Mix olive oil, maple syrup, and peppercorns together in a bowl. Roll goat cheese into 1 ounce balls. (Approx. 16)
And allow to marinate
in mixture for at least 1 hour before using. To assemble: wrap thinly sliced slamon around cheese balls. Fan additional
salmon slices out next to wrapped balls on plates.
Serve sided with crostini or crackers.
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.
Orange Maple Glazed Wings
1 and 1/2 cup buttermilk, 1/3 cup grade A dark pure maple syrup, 2 oranges-seeded, peeled and sectioned,
1 tablespoon cinnamon, 20 chicken wings
Process first 4 ingrediants to make a course puree. Put wings and puree in a gallon sized baggie and refrigerate for
at least 2 hours, turning
occasionally. Grill and baste with marinade until done, avoid scorching.
Maple-Curried Scallops
2 pounds fresh or breaded scallops, 1/4 cup pure maple syrup, 1/4 cup prepared mustard, 1 teaspoon lemon juice, 1-3 teaspoons curry powder depending on prefereence
Line broiler pan with foil and arrange scallops in it. Combine syrup, mustard, lemon juice, and curry powder. Brush half
of this sauce
over scallop tops and slide pan under broiler. Broil 5 minutes. Turn scallops and brush with remaining sauce. Broil another 5 minutes.
Maple Balsamic Dressing
3 fl oz Balsomic vinegar, 1 fl oz pure maple syrup, salt and pepper, 1 egg, 10 fl oz vegetable oil
Pour vinegar, egg, seasoning, and syrup in a blender. While blending, drizzle oil into the mixture. Check seasoning before use.
Blends well with any salad leaves.
French Maple Dressing
1 cup salad oil, 2/3 cups ketchup, 1/2 cup apple cider vinegar, 1/2 cup + 1 teaspoon dark maple syrup,
2 tablespoons minced onions, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper,
1 teaspoon dry mustard, 1
teaspoon paprika
Put all ingrediants in a shaker and shake well. Refrigerate 3 hours to blend flavors. Shake well before using.
Maple-Glazed Yams with Orange and Cranberries
4 and 3/4 pounds yams (red-skinned sweet potatoes), peeled, and cutinto one inch peices ,
3/4 cup pure maple syrup,
6 tablespoons (3/4 stick) melted butter, 1 and 1/2 teaspoons grated orange peel,
6 tablespoons dried cranberries, chopped fresh parsley
Preheat the oven to 350 F. Cook yams in large pot of boiling salted water3 minutes.
Drain;
transfer to 13x9x2-inch glass baking dish. Blend syrup, butter, cranberries, and peel in small bowl;
pour over yams.
Sprinkle with salt and pepper; toss to coat. (Can be made one day ahead. Cover and refrigerate)
Cooking time: 60 minutes.
Makes 8 to 10 servings.
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.
Maple-Glazed Plantains
3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting
Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.
Maple-Ginger Glazed Carrots
2 pounds carrots, peeled and cut into 1/4 inch-thick rounds
1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart
In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.
Autumn Slad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup
maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
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.
Warm New Potatoes with Maple-Bacon Dressing
If you cant find new potatoes,
small yukon gold potatoes are a good substitute. Serve this with grilled or roast fish.
2 tablespooms olive oil, 3 slices of bacon, chopped, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 tablespoon toasted
mustard seeds, 1 tablespoon maple syrup
2 tablespoons cider vinegar, 1 teaspoon kosher salt, 2 tablespoons canola oil, 12 small new potatoes, washed and cut into quarters
In a small skillet, heat the olive oil over medium heat. Add the bacon and cook for 10 minutes or until crispy.
Add the shallots and
garlic and saute for 3 minutes or until the shallots are translucent. Remove from the
heat and stir in the mustard seeds, maple syrup, vinegar, and salt.
Cook the potatoes in salted boiling water for 10 minutes, or until tender.
Drain and toss with the dressing. Serves 4.
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.
Broiled Grapefruit with Maple Syrup
1 ruby red grapefruit(halved), 4 teaspoons maple syrup, 1/2 teaspoon turbinado sugar, 1 teaspoon unsalted butter
Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each
grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.
Maple Salad Dressing
6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard,
freshly ground black pepper to taste.
Whisk together, pour over your salad and enjoy!
Maple Marinated Chicken Wings
3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) ,
1 1/2 tablespoon maple syrup, 1 teaspoon dried chives
Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for
basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers
of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.
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 Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
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.
Orange Maple Glazed Wings
1 and 1/2 cup buttermilk, 1/3 cup grade A dark pure maple syrup, 2 oranges-seeded, peeled and sectioned,
1 tablespoon cinnamon, 20 chicken wings
Process first 4 ingrediants to make a course puree. Put wings and puree in a gallon sized baggie and refrigerate for
at least 2 hours, turning
occasionally. Grill and baste with marinade until done, avoid scorching.
Maple-Curried Scallops
2 pounds fresh or breaded scallops, 1/4 cup pure maple syrup, 1/4 cup prepared mustard, 1 teaspoon lemon juice, 1-3 teaspoons curry powder depending on prefereence
Line broiler pan with foil and arrange scallops in it. Combine syrup, mustard, lemon juice, and curry powder. Brush half
of this sauce
over scallop tops and slide pan under broiler. Broil 5 minutes. Turn scallops and brush with remaining sauce. Broil another 5 minutes.
Maple Balsamic Dressing
3 fl oz Balsomic vinegar, 1 fl oz pure maple syrup, salt and pepper, 1 egg, 10 fl oz vegetable oil
Pour vinegar, egg, seasoning, and syrup in a blender. While blending, drizzle oil into the mixture. Check seasoning before use.
Blends well with any salad leaves.
French Maple Dressing
1 cup salad oil, 2/3 cups ketchup, 1/2 cup apple cider vinegar, 1/2 cup + 1 teaspoon dark maple syrup,
2 tablespoons minced onions, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper,
1 teaspoon dry mustard, 1
teaspoon paprika
Put all ingrediants in a shaker and shake well. Refrigerate 3 hours to blend flavors. Shake well before using.
Maple-Glazed Yams with Orange and Cranberries
4 and 3/4 pounds yams (red-skinned sweet potatoes), peeled, and cutinto one inch peices ,
3/4 cup pure maple syrup,
6 tablespoons (3/4 stick) melted butter, 1 and 1/2 teaspoons grated orange peel,
6 tablespoons dried cranberries, chopped fresh parsley
Preheat the oven to 350 F. Cook yams in large pot of boiling salted water3 minutes.
Drain;
transfer to 13x9x2-inch glass baking dish. Blend syrup, butter, cranberries, and peel in small bowl;
pour over yams.
Sprinkle with salt and pepper; toss to coat. (Can be made one day ahead. Cover and refrigerate)
Cooking time: 60 minutes.
Makes 8 to 10 servings.
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.
Maple-Glazed Plantains
3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting
Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.
Maple-Ginger Glazed Carrots
2 pounds carrots, peeled and cut into 1/4 inch-thick rounds
1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart
In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.
Autumn Slad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup
maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
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.
Warm New Potatoes with Maple-Bacon Dressing
If you cant find new potatoes,
small yukon gold potatoes are a good substitute. Serve this with grilled or roast fish.
2 tablespooms olive oil, 3 slices of bacon, chopped, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 tablespoon toasted
mustard seeds, 1 tablespoon maple syrup
2 tablespoons cider vinegar, 1 teaspoon kosher salt, 2 tablespoons canola oil, 12 small new potatoes, washed and cut into quarters
In a small skillet, heat the olive oil over medium heat. Add the bacon and cook for 10 minutes or until crispy.
Add the shallots and
garlic and saute for 3 minutes or until the shallots are translucent. Remove from the
heat and stir in the mustard seeds, maple syrup, vinegar, and salt.
Cook the potatoes in salted boiling water for 10 minutes, or until tender.
Drain and toss with the dressing. Serves 4.
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.
Broiled Grapefruit with Maple Syrup
1 ruby red grapefruit(halved), 4 teaspoons maple syrup, 1/2 teaspoon turbinado sugar, 1 teaspoon unsalted butter
Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each
grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.
Maple Salad Dressing
6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard,
freshly ground black pepper to taste.
Whisk together, pour over your salad and enjoy!
Maple Marinated Chicken Wings
3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) ,
1 1/2 tablespoon maple syrup, 1 teaspoon dried chives
Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for
basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers
of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.
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 Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
1 tablespoon cinnamon, 20 chicken wings
Process first 4 ingrediants to make a course puree. Put wings and puree in a gallon sized baggie and refrigerate for
at least 2 hours, turning occasionally. Grill and baste with marinade until done, avoid scorching.
Maple-Curried Scallops
2 pounds fresh or breaded scallops, 1/4 cup pure maple syrup, 1/4 cup prepared mustard, 1 teaspoon lemon juice, 1-3 teaspoons curry powder depending on prefereence
Line broiler pan with foil and arrange scallops in it. Combine syrup, mustard, lemon juice, and curry powder. Brush half
of this sauce
over scallop tops and slide pan under broiler. Broil 5 minutes. Turn scallops and brush with remaining sauce. Broil another 5 minutes.
Maple Balsamic Dressing
3 fl oz Balsomic vinegar, 1 fl oz pure maple syrup, salt and pepper, 1 egg, 10 fl oz vegetable oil
Pour vinegar, egg, seasoning, and syrup in a blender. While blending, drizzle oil into the mixture. Check seasoning before use.
Blends well with any salad leaves.
French Maple Dressing
1 cup salad oil, 2/3 cups ketchup, 1/2 cup apple cider vinegar, 1/2 cup + 1 teaspoon dark maple syrup,
2 tablespoons minced onions, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper,
1 teaspoon dry mustard, 1
teaspoon paprika
Put all ingrediants in a shaker and shake well. Refrigerate 3 hours to blend flavors. Shake well before using.
Maple-Glazed Yams with Orange and Cranberries
4 and 3/4 pounds yams (red-skinned sweet potatoes), peeled, and cutinto one inch peices ,
3/4 cup pure maple syrup,
6 tablespoons (3/4 stick) melted butter, 1 and 1/2 teaspoons grated orange peel,
6 tablespoons dried cranberries, chopped fresh parsley
Preheat the oven to 350 F. Cook yams in large pot of boiling salted water3 minutes.
Drain;
transfer to 13x9x2-inch glass baking dish. Blend syrup, butter, cranberries, and peel in small bowl;
pour over yams.
Sprinkle with salt and pepper; toss to coat. (Can be made one day ahead. Cover and refrigerate)
Cooking time: 60 minutes.
Makes 8 to 10 servings.
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.
Maple-Glazed Plantains
3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting
Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.
Maple-Ginger Glazed Carrots
2 pounds carrots, peeled and cut into 1/4 inch-thick rounds
1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart
In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.
Autumn Slad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup
maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
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.
Warm New Potatoes with Maple-Bacon Dressing
If you cant find new potatoes,
small yukon gold potatoes are a good substitute. Serve this with grilled or roast fish.
2 tablespooms olive oil, 3 slices of bacon, chopped, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 tablespoon toasted
mustard seeds, 1 tablespoon maple syrup
2 tablespoons cider vinegar, 1 teaspoon kosher salt, 2 tablespoons canola oil, 12 small new potatoes, washed and cut into quarters
In a small skillet, heat the olive oil over medium heat. Add the bacon and cook for 10 minutes or until crispy.
Add the shallots and
garlic and saute for 3 minutes or until the shallots are translucent. Remove from the
heat and stir in the mustard seeds, maple syrup, vinegar, and salt.
Cook the potatoes in salted boiling water for 10 minutes, or until tender.
Drain and toss with the dressing. Serves 4.
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.
Broiled Grapefruit with Maple Syrup
1 ruby red grapefruit(halved), 4 teaspoons maple syrup, 1/2 teaspoon turbinado sugar, 1 teaspoon unsalted butter
Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each
grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.
Maple Salad Dressing
6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard,
freshly ground black pepper to taste.
Whisk together, pour over your salad and enjoy!
Maple Marinated Chicken Wings
3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) ,
1 1/2 tablespoon maple syrup, 1 teaspoon dried chives
Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for
basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers
of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.
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 Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
Pour vinegar, egg, seasoning, and syrup in a blender. While blending, drizzle oil into the mixture. Check seasoning before use. Blends well with any salad leaves.
French Maple Dressing
1 cup salad oil, 2/3 cups ketchup, 1/2 cup apple cider vinegar, 1/2 cup + 1 teaspoon dark maple syrup,
2 tablespoons minced onions, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon pepper,
1 teaspoon dry mustard, 1
teaspoon paprika
Put all ingrediants in a shaker and shake well. Refrigerate 3 hours to blend flavors. Shake well before using.
Maple-Glazed Yams with Orange and Cranberries
4 and 3/4 pounds yams (red-skinned sweet potatoes), peeled, and cutinto one inch peices ,
3/4 cup pure maple syrup,
6 tablespoons (3/4 stick) melted butter, 1 and 1/2 teaspoons grated orange peel,
6 tablespoons dried cranberries, chopped fresh parsley
Preheat the oven to 350 F. Cook yams in large pot of boiling salted water3 minutes.
Drain;
transfer to 13x9x2-inch glass baking dish. Blend syrup, butter, cranberries, and peel in small bowl;
pour over yams.
Sprinkle with salt and pepper; toss to coat. (Can be made one day ahead. Cover and refrigerate)
Cooking time: 60 minutes.
Makes 8 to 10 servings.
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.
Maple-Glazed Plantains
3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting
Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.
Maple-Ginger Glazed Carrots
2 pounds carrots, peeled and cut into 1/4 inch-thick rounds
1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart
In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.
Autumn Slad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup
maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
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.
Warm New Potatoes with Maple-Bacon Dressing
If you cant find new potatoes,
small yukon gold potatoes are a good substitute. Serve this with grilled or roast fish.
2 tablespooms olive oil, 3 slices of bacon, chopped, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 tablespoon toasted
mustard seeds, 1 tablespoon maple syrup
2 tablespoons cider vinegar, 1 teaspoon kosher salt, 2 tablespoons canola oil, 12 small new potatoes, washed and cut into quarters
In a small skillet, heat the olive oil over medium heat. Add the bacon and cook for 10 minutes or until crispy.
Add the shallots and
garlic and saute for 3 minutes or until the shallots are translucent. Remove from the
heat and stir in the mustard seeds, maple syrup, vinegar, and salt.
Cook the potatoes in salted boiling water for 10 minutes, or until tender.
Drain and toss with the dressing. Serves 4.
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.
Broiled Grapefruit with Maple Syrup
1 ruby red grapefruit(halved), 4 teaspoons maple syrup, 1/2 teaspoon turbinado sugar, 1 teaspoon unsalted butter
Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each
grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.
Maple Salad Dressing
6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard,
freshly ground black pepper to taste.
Whisk together, pour over your salad and enjoy!
Maple Marinated Chicken Wings
3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) ,
1 1/2 tablespoon maple syrup, 1 teaspoon dried chives
Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for
basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers
of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.
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 Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
3/4 cup pure maple syrup, 6 tablespoons (3/4 stick) melted butter, 1 and 1/2 teaspoons grated orange peel,
6 tablespoons dried cranberries, chopped fresh parsley
Preheat the oven to 350 F. Cook yams in large pot of boiling salted water3 minutes.
Drain; transfer to 13x9x2-inch glass baking dish. Blend syrup, butter, cranberries, and peel in small bowl;
pour over yams. Sprinkle with salt and pepper; toss to coat. (Can be made one day ahead. Cover and refrigerate)
Cooking time: 60 minutes. Makes 8 to 10 servings.
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.
Maple-Glazed Plantains
3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting
Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.
Maple-Ginger Glazed Carrots
2 pounds carrots, peeled and cut into 1/4 inch-thick rounds
1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart
In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.
Autumn Slad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup
maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
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
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting
Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.
Maple-Ginger Glazed Carrots
2 pounds carrots, peeled and cut into 1/4 inch-thick rounds
1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart
In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.
Autumn Slad with Maple-Thyme Vinaigrette
1 tablespoon minced shallot
2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard,
1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil
2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside.
Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup
maple syrup, 4 center-cut pork loin chops
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil 2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt
To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside. Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.
Maple Salmon
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Apple French Toast
3-4 large apples, peeled and sliced
1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk,
1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer.
Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Nana's Maple Nut Fudge
2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
1 loaf french bread, sliced into 1 inch slices,
1 cup milk, 1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs
The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer. Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
and grill on each side for 3 minutes for medium-rare. Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts
In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!
Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.
Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.
Stanleys's Apple Pancake
2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
Grandma Stanley's Maple Nut Creme Pudding
2 tbsp. corn starch, pinch of salt,
1 cup chopped pecans, 1 cup cream
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.
Grilled Pork Chops with Maple-Garlic Grill Sauce
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
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.
Warm New Potatoes with Maple-Bacon Dressing
If you cant find new potatoes, small yukon gold potatoes are a good substitute. Serve this with grilled or roast fish.
2 tablespooms olive oil, 3 slices of bacon, chopped, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 tablespoon toasted
mustard seeds, 1 tablespoon maple syrup
2 tablespoons cider vinegar, 1 teaspoon kosher salt, 2 tablespoons canola oil, 12 small new potatoes, washed and cut into quarters
Add the shallots and garlic and saute for 3 minutes or until the shallots are translucent. Remove from the
heat and stir in the mustard seeds, maple syrup, vinegar, and salt.
Cook the potatoes in salted boiling water for 10 minutes, or until tender.
Drain and toss with the dressing. Serves 4.
Maple-Walnut Pudding
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.
Broiled Grapefruit with Maple Syrup
Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each
grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.
Maple Salad Dressing
6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard,
freshly ground black pepper to taste.
Whisk together, pour over your salad and enjoy!
Maple Marinated Chicken Wings
3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) ,
1 1/2 tablespoon maple syrup, 1 teaspoon dried chives
Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for
basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers
of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.
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 Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
Maple Marinated Chicken Wings
1/4 teaspoon garlic powder (add more if you love garlic) , 1 1/2 tablespoon maple syrup, 1 teaspoon dried chives
Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for
basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers
of wings and marinade,
one layer at a time, until all of the sauce is used.
Cover and refrigerate for at least 4 hours. Remove from refrigerator.
Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.
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 Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
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 Pulled Barbeque Pork
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Blueberry-Maple Muffins
1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar,
1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar,
salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter
will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25
minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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 table spoons 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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar, salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25 minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
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.
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-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840
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-Rosemary Lamb Chops with Goat Cheese Stuffing
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.
"Maple syrup is the most delicious sweet that ever meets the palate."
-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840