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Recipes

Maple Scones

 

3 1/2 cups unbleached all purpose flour

4 teaspoon baking powder

1 teaspoon salt

2/3 cup butter

1 cup finely chopped walnuts

1 cup milk 

1/2 cup maple syrup (dark amber or Grade B preferred)

1/2 teaspoon vanilla extract

 

GLAZE

1 cup confectionary sugar

approx. 2 teaspoons of cream or whole milk  

1/2 teaspoon vanilla extract

 

Combine flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts.

In a separate bowl, combine remaining ingredients.

Add wet ingredients to the dry and mix until you've formed a dry soft dough.

 

Flour your work generously and drop dough onto floured surface. Divide dough in half. Gently pat each half of dough into a 7 inch circle about 7/8 thick.  

 

Transfer dough onto a lightly greased cookie sheet. Using a pizza wheel or sharp knife divide each dough circle into 8 wedges. Gently separate the wedges so they are almost touching or about 1/8 of an inch apart.

 

Bake for 15-18 minutes at 425 F, or until golden brown.

 

Combine all glaze ingredients until creamy. Let scones cool about 10 minutes before removing them from the baking sheet and then gently spread the glaze on top. Enjoy!

Maple Walnut Oatmeal Cookies

Roasted Maple Chicken

1/2 cup pure Vermont maple syrup

4 boneless chicken breasts

1/4 cup flour

2 tablespoons butter

1 teaspoon dried savory

1 large onion, sliced into large rings

1/4 teaspoon dried sage

1/2 cup water

1/2 teaspoon dried thyme

Salt and Pepper to taste

Preheat oven to 350 deg. F. Roll chicken in flour, salt and pepper. Melt butter in a large frying pan over medium heat. Add chicken and brown both sides lightly. Place chicken into a roasting pan. Pour maple syrup over chicken, turning to coat. Sprinkle herbs over chicken. Arrange onion rings over chicken pieces. Pour water into bottom of dish. Bake in oven for about 40 minutes or until chicken is cooked through, basting as needed.

Serves 4.

Source: The Official Vermont Maple Cookbook, Third Edition

Maple Bread Pudding

4 slices buttered white toast

¼ cup raisins

1 teaspoon vanilla

2 cups milk

2 eggs, beaten

½ cup pure Vermont Maple Syrup

(Grade B or Dark Amber preferred)

4 teaspoons sugar

½ teaspoon cinnamon

 

Cut buttered toast into quarters. Spread out in a buttered 1 ½ quart baking dish, along with raisins. Combine beaten eggs, syrup, salt, milk, and vanilla. Pour over toast and raisins and let stand for 10 minutes. Combine sugar and cinnamon and sprinkle over mixture. Bake at 350 deg. F for 30 minutes or until knife inserted in center comes out clean. Served with maple syrup poured over top. (Medium or Dark Amber preferred)

 

Serves 4-5.

Source: The Official Vermont Maple Cookbook, Third Edition

 

Maple Pumpkin Pie

1 pie pumpkin
1 unbaked 9 inch pie shell for
2 eggs
1 cup packed Maple Sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 (12 fluid ounce) can evaporated milk

1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Puree in pumpkin flesh with the evaporated milk in small batches in a blender until finished. Increase oven temperature to 450 degrees F (230 degrees C.)

2. In a large bowl, slightly beat eggs. Add maple sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.

3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.

4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor. Serve with fresh whipped cream.

 

Yield: 6-8 servings

 

Vermont Maple Burger

1lb. Ground Beef or Sirloin (uncooked)

1/4 cup of our Maple Rub Dry Marinade

1 cup of washed and sliced mushrooms (optional)

sliced cheddar cheese (optional)

 

Thoroughly mix 1/3 cup of Maple Rub per 1 lb. of ground meat.

Form patties and grill or pan-fry to suit your taste. While burgers are cooking, sautee mushrooms in light oil or butter. About 5 minutes before burgers are ready, add slices of cheese to top of burger to melt the cheese. Serve burgers with mushrooms and your other favorite toppings. Enjoy!

 

Baked Apple

Fill the autumn air with the warm, sweet smells of baked apples! A simple and delicious old-time New England dessert.

4 Apples (cored) *Our favorite is McIntosh, but any apple will suffice.

1/4 cup Vermont maple syrup (Dark Amber or Grade B)

1/4 cup sugar

2 tablespoon flour

1 1/2 teaspoon cinnamon

2 tablespoon melted butter

1/3 cup chopped walnuts (optional)

4 tablespoon water

Core apples and peel (optional). Combine sugar, flour & cinnamon. Roll apples in melted butter and maple syrup, then roll in sugar mixture. Place on apple baker or in a shallow baking pan. Sprinkle nuts on top and then remaining maple syrup and butter. Add water to each baking dish or to the bottom of baking pan. Bake at 350 deg. for 35 to 40 minutes. Serve warm, with vanilla ice cream on top!

 

(this is a new web page for us and we'll be adding many of our family's favorite recipes soon!)

 

 

 

 

 

 

 

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