Recipes

Maple Oatmeal Cookies

Children who taste these cookies beg for more. They are from sugarer Sharon LaPorte of Underhill Center, Vermont.
Variation: Add 1/2 cup chopped nuts, raisins, chocolate or coconut to the dough.

1 1/2 Cup (3 Sticks) Butter, softened
1 3/4 Cups of Maple Syrup
1 Cup Sugar
2 Large Eggs
2 Teaspoons Vanilla Extract
6 Cups Old-fashioned Rolled Oats
2 Cups All-purpose Flour
2 Teaspoons Baking Soda
1 Teaspoon Salt

Preheat oven to 350 degrees F. Grease two 9 x 13 inch baking sheets. In a large bowl, beat together butter, maple syrup, sugar, eggs and vanilla. Stir in oats. In another bowl, stir together flour, baking soda and salt. Add dry ingredients to butter mixture and mix well. Drop by rounded teaspoonfuls about 2 inches apart onto prepared baking sheets and bake for 12 to 15 minutes. Makes approximately 80 cookies.

Maple Pecan Pie

Line 9" pie pan with your favorite crust. In bowl, combine all ingredients.

3 Eggs, beaten
1 Cup Maple Syrup
1/2 Cup Brown Sugar
2 Tb. Butter, melted
1 tsp. Vanilla Extract
1-1/4 Cups Pecan Halves or Pieces

Pour in shell and bake in lower half of oven at 350 degrees for 35-40 minutes. Cool.

Maple Granola

3-1/2 Cups Rolled Oats
1 Cup Shredded Coconut
1 Cup Chopped Pecans
1/4 Cup Mazola Oil
1/2 tsp. Cinnamon
1/4 Cup Maple Syrup
2/3 Cup Raisins (optional)

Combine all ingredients but the raisins in an ungreased 9"x13" pan. Mix well and bake in a 350 degrees oven for 25-30 minutes, stirring occasionally. Store in sealed container. Makes 6 cups.

Maple-Coated Popcorn

1 Tb. Butter
1 Cup Maple Syrup
3 Tb. Water
3 Qts. Popped Corn

Boil until ready to candy (234 degrees). Add to three quarts popped corn. Stir briskly until the mixture is evenly distributed over all popcorn and cooled.

Maple-Bran Muffins

3/4 Cup Maple Syrup
2 Eggs
2-1/2 Cups Unprocessed Bran
1 Cup Sour Cream or Yogurt
1 Cup Flour
1/2 Cup Chopped Nuts
1 tsp. Baking Soda
1/2 tsp. Salt

Beat Syrup and Eggs until light and fluffy. Stir in Bran and let stand to allow Bran to soften. Fold in sour cream. Stir in remaining ingredients just until moistened. Batter should be lumpy - spoon into greased muffin tins. Bake at 400 degrees for 20 min. or until browned. Yield: 12 muffins. Serve warm.

Maple Candy

Boil Maple Syrup to the hard-ball stage (240 degrees). (A dab of butter will keep syrup from boiling over). Cool in cold water to lukewarm; stir slowly until it turns cloudy (5-10 min.). Pour quickly into buttered pan and cut. For grainy candy, stir when hot.

Pat's Maple Oat Bread

Pat Allegar is a talented elementary school teacher who happens also to be a good cook. One day at church, she told me about a bread that she makes with maple syrup and oatmeal. I asked for the recipe and she emailed it to me. I made the bread first to go with a roast turkey, and it was a hit. It is a heavy moist sweetish bread that keeps well. It is delicious by itself or with roast meats or various cheeses.

1 cup old fashioned oats
1 cup boiling water
1 package active dry yeast
1/3 cup warm water
1/4 tsp. sugar
1/2 cup maple syrup
2 tsp. canola oil
1-1/2 tsp. salt
3-1/2 cups all purpose flour
For Topping:
1 egg white lightly beaten
2 T old fashioned oats

Put some water on to boil. Stir 1/4 tsp. sugar and the yeast into 1/3 cup warm (100 - 110 degrees) water in a small bowl or cup. While the yeast proofs, process the oats in a blender until coarsely ground. Transfer the oats to a bread bowl and stir in the cup of boiling water. Add the syrup, oil, and salt and a cup of flour to the oat mixture and stir until smooth, then allow it to cool to warm. Stir in the yeast, then add about 2 more cups of flour one cup at a time and stir well. Keep adding flour until the dough starts to pull away from the side of the bowl. Turn the dough onto a well-floured bread board and knead lightly until it is smooth and elastic. Let it rest while you grease an 8-inch pie pan. Form the dough into a ball, put it into the pie pan and cover it with a damp cloth. Let rise until doubled in size. Preheat the oven to 350 degrees. Beat the egg white with a teaspoon of cold water, brush the top of the bread and sprinkle with the rolled oats. Bake the loaf on a middle shelf for 30-35 minutes. Tip the loaf out of the pie plate and tap on the bottom. The bread should sound hollow when you tap on it. If it does not, put it back in the oven for a few minutes. Let it cool well before you slice it.

NOTE: You may need to loosen the loaf around the edges of the pie pan with a knife.

Christmas Goose

1 (12 Pound) Goose
1 ½ Cups Pure Maple Syrup
2 Tablespoons Lemon Juice
8 Cups Stuffing Mix

Preheat oven to 350 degrees. Line a roasting pan with aluminum foil and place goose in pan. In a bowl, combine lemon juice and maple syrup: mix well. Brush goose cavity with half the maple syrup mixture. Spoon stuffing loosely inside goose and tie closed. Brush goose with the remaining maple syrup mixture then cover and seal with aluminum foil. Bake goose fro 3 hours. Remove foil and bake for 15 minutes more, or until the internal temperature registers 190 degrees Fahrenheit on a meat thermometer. Let stand for 20 minutes before carving. (makes 8 servings)

Cake Filling or Frosting

3 Cups Chilled Whipping Cream
½ Cup Pure Maple Syrup

Beat cream and maple syrup in large bowl until stiff peaks form. Use as you may find fit on layer cakes or as frosting.

Maple Mustard Glaze

1 Cup Pure Maple Syrup
4 Tablespoons Prepared Dijon style Mustard
2 ½ Tablespoons Cider Vinegar
2 ½ Tablespoons Soy Sauce
Salt and Ground Pepper to taste

Stir together the maple syrup, mustard, vinegar, soy sauce, salt and pepper in a small bowl. Place your meat of choice in a shallow roasting pan. Spread glaze evenly over meat and roast.

Maple Pecan Scones

3 Cups Flour
1 Cup Chopped Pecans
1 ½ tb. Baking Powder
¾ Cup Butter
2/3 Cup Maple Syrup
½ Cup Heavy Cream
3/4 tsp. Salt

Preheat oven to 350 degrees. Grease and flour 9 x 13 baking sheet. Stir together the dry ingredients and pecans, using a fork. Cut in the butter to coarse meal. Whisk together in second bowl the maple syrup and cream. Make a well in dry ingredients and slowly pour in the liquid ingredients with swift strokes; just until the dough clings together. Dough is firm. Roll out on floured surface to 2-inches thick. Cut scones with a 3-inch biscuit cutter. Bake on prepared baking sheet for 15-20 minutes.

Other Uses for Maple Syrup

GRAPEFRUIT: Add 1 Tb. To prepared fruit half.
CEREAL: Pour 1 Tb. Over unsugared cereal.
POUR OVER: waffles, pancakes, French toast… Also try applesauce and then Maple Syrup over them.
ICE CREAM, CUSTARDS, PUDDINGS: Top them with Maple Syrup and nuts.
CARROTS, SWEET POTATO: After cooked, simmer them for a few minutes in 1/4 cup Maple Syrup and 1/8 cup Water.
MAPLE HAM GLAZE: Combine 1/2 cup Maple Syrup and 1/2 tsp. Mustard. Baste ham frequently last 30 minutes.
MAPLE MILK SHAKE: Add 2 Tb. Maple Syrup to a glass of cold milk, and shake well. Add scoop of ice cream.
MAPLE BUTTER: In small bowl, beat 1/2 cup softened unsalted butter and 2 Tb. Maple Syrup until light and fluffy. Makes 2/3 cup.
FOR GIFT: Christmas, Hostess, Birthdays, Bonuses. Contact us for details.