2 1/2 pounds boneless pork loin roast
1 cup Pure Maple Syrup
4 Tbsp. prepared dijon-style mustard
2 1/2 Tbsp. cider vinegar
2 1/2 Tbsp. soy sauce
salt to taste
ground black pepper to taste
2 tsp. instant coffee powder
1 3/4 cups water
1 can (14.5 oz.) evaporated skim milk
2 Tbsp. sugar
1/2 tsp. Anderson’s Pure Maple Syrup
Dissolve all ingredients together. Stir, serve over coffee ice cubes. Serves 5.
Coffee Ice Cubes: Stir together 1 tsp. instant coffee powder for each 1 cup water. Freeze in ice cube trays.
Maple sugar should be made with table grade pure maple syrups (light, medium or dark). The coarseness of the finished sugar may vary depending on the grade of syrup that is used.
To make maple sugar, boil pure maple syrup until it reaches a temperature between 34 and 38 degrees above the boiling point of water. Remember that the boiling point of water varies depending on the barometric pressure and will have to be calculated prior to boiling your syrup. Watch the temperature carefully, as it can rise very quickly and then your syrup may burn. If you smell smoke, remove your syrup from heat. At this point, if the syrup hasn’t already begun to burn, it will if you leave it over the heat any longer. When the syrup reaches the desired temperature, remove it from heat and stir. Stir until the syrup begins to crystallize and doesn’t foam up any longer. At this point, you can pour the syrup onto a flat pan. Keep stirring it and moving it around the pan while it cools. You will have granules and lumps of maple sugar. To remove the lumps, roll the sugar with a rolling pin and sift it through a screen. If your syrup hardens before you get it out of your cooking pan, you can add water, reheat and try again.
Store your sugar in a cool, dry place.
Note: White Corn Syrup can be used in place of Glucose
Use equal parts maple syrup, glucose and cane sugar. Stir together and heat to 295°F (146°C). Allow mix to cool and pour into molds. If the mixture is poured hotter than 250°F, the syrup will boil out of the molds.
* Sticks should be inserted before pouring
* U.S. Grade A Medium Amber or U.S. Grade A Dark syrup’s work best
* Molds must be made from materials that will withstand high temperatures
* After the lollipops cool to room temperature they are easily removed from the molds
* Wrap immediately to avoid lollipops becoming sticky, especially when the humidity is high
3 Tbsp. all-purpose flour
1 2/3 cups sugar
1 cup mashed sweet potatoes
1/4 cup Anderson’s Pure Maple Syrup
1/4 tsp. ground nutmeg
1/2 cup salted butter
3/4 cup evaporated milk
1 (9 inch) unbaked pastry shell
In a large mixing bowl, combine the flour and sugar. Add potatoes, eggs, corn syrup, nutmeg, salt, butter and evaporated milk; beat well. Pour into pastry shell. Bake at 350°F for 55-60 minutes.
– Submitted by Douglas Scholl
2 avocados – cubed
2 mangos- cubed
1 large cucumber – seeded and cubed
5 plum tomatoes – or other tomatoes (drain well to remove excess liquid)
2-3 Tbsp. cilantro – to taste
2 1/2 Tbsp. soy
2 1/2 Tbsp. lime juice
2 1/2 Tbsp. oil
2 – 3 tsp. Anderson’s Pure Maple Syrup
Ginger – minced to taste
Combine the dressing ingredients. Cube the produce and toss with the dressing. Add the avocado last, as it is fragile. Gently combine. Serve immediately.