Maple Recipes
Frozen Maple Cream
1 pkg. Unflavored gelatin (1 Tbsp)
2 Tbsp. Water
1 cup Triple Creek Maple syrup (room temperature)
2 cups Whipping cream, whipped
½ Maple extract
½ cup Chopped nuts
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Mix gelatin in water in Pyrex measuring cup. Place cup in pot of simmering water until gelatin dissolves. Combine maple syrup, maple extract, and gelatin.
Cool mixture in refrigerator until it begins to thicken. Fold into whipped cream. Pour into serving bowl and top with nuts.
Freeze.
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Courtesy of Sue Jepson,
Steppingstone Café Route 6N Albion, PA
Maple Barbecued Spareribs
3 pounds spareribs
1 teaspoon Worcestershire sauce
3/4 cup pure maple syrup
1 teaspoon salt
1 tablespoon tomato catsup
1/4 teaspoon dry mustard
1 tablespoon cider vinegar
1/8 teaspoon black pepper
1 tablespoon finely chopped onion
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Place spareribs into a saucepan and add enough water to cover. Bring to a boiling point, reduce heat, and simmer 30 minutes.
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Drain. Mix maple syrup, tomato catsup, vinegar, onion, Worcestershire sauce, salt, mustard, black pepper together in a small bowl. Place spareribs in a shallow baking pan and pour about half the maple sauce over the ribs.
Bake in 350-degree F oven, 30 minutes or until tender. Turn and baste occasionally with remaining sauce while baking.
Broil 5 minutes to finish browning.
Cream Puffs
1 cup Water
1 Stick Butter
3 Tablespoons Sugar
1 Cup Flour
3 Eggs
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In sauce pan bring to a boil water. Melt butter and add sugar.
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Take off heat.
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Add flour
Add eggs one at a time mixing thoroughly after each egg.
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With cookie scoop drop onto cookie sheet.
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Bake at 400 for 12-15 min.
Lower temp to 300 and bake until lightly brown.
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Fill with Maple whip.
Maple Cocktail
3/4 ounce maple syrup
1 ounce lemon juice
3/4 ounce dry gin
1 ounce bourbon
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Shake over ice and serve.
Maple French Toast Bake
12 slices Bread, cubed
1 (8oz) cream cheese, cubed
8 eggs
1 cup milk
½ cup maple syrup
Additional maple syrup
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Arrange half of bread cubes in a greased shallow 2 quart baking dish.
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Top with the cream cheese and remaining bread.
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In a bowl, whisk the eggs, milk and maple syrup.
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Pour over the bread and cheese.
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Cover 2 quart baking dish and refrigerate overnight.
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Remove from refrigerator and let set for 30 minutes before baking.
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Cover and bake at 350 for 30 minutes.
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Uncover and bake 20 to 25 minutes longer or until golden brown.
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Serve with additional maple syrup.
Maple Frosting
1/4 cup softened butter
maple syrup
2 cups sifted powdered sugar
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Cream butter, and gradually add powdered sugar. Stir in enough maple syrup until of spreading consistency.
Maple Glazed Ham
(Total baking time about 2 hours.)
1 6-8 pound fully cooked ham
1/3 cup maple syrup
cloves
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Bake ham about 1/2 usual time. Drain off drippings. Score fat diagonally into diamonds. Center with cloves. Pour maple syrup over ham.
Bake 15 minutes. Repeat twice. An additional 30-minutes cooking time produces a golden brown glaze.
Maple Fudge
2 cups maple syrup
1 tablespoon butter
1 tablespoon light corn syrup
3/4 cup rich milk or cream
3/4 cup nut meats
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Combine maple syrup, corn syrup and cream, and place over a low flame. Stir constantly until mixture starts to boil.
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Continue cooking without stirring until small amounts of syrup form soft ball in cold water, or reach 236? F. Remove from heat. Add butter. Do not stir. Cool until lukewarm. Beat until the mixture thickens and loses gloss.
Add nuts. Pour into greased pan. When cold, cut into squares.
Maple Holiday Egg Nog
6 eggs, separated
1 cup maple syrup
3/4 cup sugar
1 teaspoon vanilla
2 quarts milk
1/2 teaspoon salt
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Combine egg yolks and 1/4 cup sugar; mix until thick and lemon-colored. Beat egg whites until soft peaks form;
gradually add 1/2 cup sugar, beating until stiff peaks form. Fold egg yolk mixture into egg whites.
Stir in milk, maple syrup, vanilla and salt.
Chill. Serve with whipped cream and grated nutmeg, if desired. Approx. 13 1/2 cups
Maple Milkshake
1/2 cup pure maple syrup
1/2 pint cream
1 1/2 pints milk
2 scoops ice cream''
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Mix, pour into glasses and serve.
Maple Mustard
8 Oz Maple Crumb Sugar
2/3 cup French’s Mustard
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Warm Mustard in a sauce pan
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Add Maple crumb sugar to mustard
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Stir until dissolved, warming as needed
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Cool and use as a dip or glaze
Maple Nut Bread
1/4 cup oleo (margarine)
1 egg, well beaten
3/4 cup milk
1 cup chopped nuts
1 cup raisins
4 teaspoons baking powder
2 cups flour
1/2 teaspoon salt
3/4 cup pure maple syrup
1/2 teaspoon baking soda, dissolved in
1 teaspoon hot water
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Combine all ingredients in order given.
Pour into greased loaf pan and allow to sit 20 minutes. Bake 375 degrees F. for 60 minutes.
Maple Popcorn
½ cup Maple Cream
½ cup Butter
4 cups Popcorn
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Make popcorn and measure out 4 cups and set aside.
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In sauce pan melt butter and add maple cream.
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Bring to a boil and pour over the popcorn.
Pour onto cookie sheet to cool.
Maple Nut Cake
2 1/4 cups flour
1/2 cup milk
1/2 cup sugar
1 cup maple syrup
3 teaspoons baking powder
2 eggs
1 teaspoon salt
1/2 cup chopped nuts
1/2 cup shortening
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Sift dry ingredients into bowl; add shortening, milk and 1/4 cup maple syrup. Beat 2 minutes.
Add remaining maple syrup and the eggs, beating 2 more minutes. Blend in the nuts. Pour into greased pan (9x13x2).
Bake 350 degrees F for 35-40 minutes. When done, grate maple sugar over top and set under broiler for a ‘minute or two’ -or frost with maple syrup frosting.
8 oz. Cool Whip
8 oz. Cream Cheese
1/2 tsp. Maple Extract
4 oz. Pure Maple Crumb Sugar
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Combine all ingredients and beat with electric mixer until smooth and fluffy.
Refrigerate overnight for best flavor. Serve with crackers, on fresh fruit, or as a pastry filling.
1 tablespoon butter
1 cup maple syrup
3 tablespoons water
3 quarts popped corn or mixed cereal and nuts
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Boil together butter, water, maple syrup.
Boil until forms soft ball in cold (not ice) water. Add popped corn or mixed cereal and nuts. Stir briskly until mixture coats popped corn evenly. Continue stirring until cools, when each morsel will be separately coated.
Oatmeal-Maple Syrup Drop Cookies
1/2 cup shortening
2 teaspoons baking powder
1 cup maple syrup
1/4 cup milk
1 egg 1/2 cup seedless raisins
1 1/2 cups flour
1 1/2 cup oatmeal
1 teaspoon salt
1/2 cup chopped nuts
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Beat shortening, maple syrup and egg.
Sift together flour, salt and baking powder.
Add to syrup mixture alternately with milk. Mix well. Add oatmeal, raisins and nuts. Drop by spoonfuls on greased cookie sheet.
Bake 350-375 degrees F about 15 minutes.
Maple Whip Maple No Bake Oatmeal Cookies
2 Cups Maple Syrup
½ Cup Milk
½ Cup Butter
½ Teaspoon Salt
1 Tablespoon Vanilla
3 Cups Quick Oats
6 Tablespoons Peanut Butter
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Combine maple syrup, milk, butter, salt and vanilla in a sauce pan
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Heat to full rolling boil, stirring constantly.
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Remove from heat.
Stir in peanut butter and oats.
Drop on waxed paper by spoonful’s.
Let set about 1 hour or until firm.
Maple Pecan Pie
1 cup Triple Creek Maple Syrup
½ tsp. Maple extract
1 cup light brown sugar
(Combine; bring to boil and cool)
1 ½ cup chopped pecans
¼ cup melted butter
4 beaten eggs
1 Tbsp. flour
¼ tsp. salt
1 tsp. vanilla
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Combine flour with beaten eggs until smooth and stir into cooled syrup and sugar mixture. Add melted butter, pecans, salt and vanilla. Pour mixture into baked pie shell.
Decorate with pecan halves. Preheat oven to 300 degrees. Place pie on cookie sheet in center of oven.
Bake 50 to 55 minutes or until pie sets.
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Courtesy of Sue Jepson,
Steppingstone Café Route 6N Albion, PA
Maple Sugar Cookies
1 Cup Shortening or Butter
4 Cups Flour
¾ Cup Maple Syrup
2 Teaspoons baking soda
1 Cup White Sugar
½ teaspoon Salt
2 eggs, well beaten
1 teaspoon Vanilla
1 teaspoon Maple flavoring
2 teaspoons Milk
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Cream sugar, shortening and maple syrup.
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Add milk, eggs, vanilla, and maple flavoring.
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Add flour, baking soda, and salt (sifted together).
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Mix thoroughly.
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Chill dough, then roll out thin on a floured board and cut with cookie cutters.
Sprinkle with maple crumb (optional)
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Bake on greased cookie sheet at 350 for 10 min.
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4 oz Maple Crumb
8 oz Cool Whip
8 oz Cream Cheese
1 teaspoon maple flavoring
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Thoroughly mix the above.
Refrigerate overnight.
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Ready to use on fruit, in cream puffs or as frosting.
Oatmeal Maple Pancakes
1/4 cup maple syrup
1 cup pancake mix
3/4 cup milk
1/2 cup quick cooking oatmeal
1 egg
2 tablespoons melted shortening
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Combine syrup, milk & egg. Add pancake mix, oats & shortening. Beat lightly until blended. Bake on hot griddle, greased.
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Makes about 1 dozen, 4-inch pancakes.
Stuffed Baked Apples
6 baking apples
3 tablespoons butter
1 cup finely chopped pitted dates
1/4 cup water
1/4 cup chopped walnuts
1 cup maple syrup
1 cup (canned) mandarin oranges, cut up
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Core apples. Remove 1-inch peel from top of each and arrange in baking dish. Combine dates, walnuts, mandarin oranges, and butter. Add water. Cover baking dish after stuffing apples.
Bake at 375 degrees F for about 35 minutes. Uncover. Bake 20 minutes longer; baste 3 times with maple syrup.
During cooking, baste at intervals.
View Cooking-with-Maple-Brochure (courtesy of Laura Dengler "How Sweet It Is!” Saegertown, PA)