MAPLE SWEET POTATOES
1 lb. can of sweet potatoes or 6 medium sized
3/4 cup Vermont Maple Syrup
1 T. butter or margarine
1/4 cup water
Preheat oven to 350 degrees. Place sweet potatoes in buttered 1 qt. casserole. Cover potatoes with maple syrup and add water, dot with butter. Bake at 350 degrees for 30 minutes, turning occasionally. Yield: serves 6
OLD-Fashioned Vermont Beans
1 qt. yellow eye beans
1/2 lb. salt pork
1/2 tsp. baking soda
1/2 tsp. dry mustard
1 medium-sized onion, peeled
1 cup – 1 1/2 cups Vermont Maple Syrup depending on sweetness desired
Wash and pick over beans, cover with cold water, add soda and soak overnight. Next morning rinse beans and parboil in fresh water until skins wrinkle. Drain off bean water and save. Place whole onion in bottom of bean pot. Add beans, maple syrup, and mustard. Score pork and place on top of beans and add bean water to cover. Cook in slow oven at 325 degrees for about 8 hours. Check periodically and add bean water as needed. For last hour cook uncovered so pork will brown. These may also be prepared in a slow cooker.
Maple Pecan Pie
1/4 c. butter
1/2 c. Vermont Maple Sugar ( or granulated sugar )
1/2 tsp. salt (optional)
1 c. Vermont Maple Syrup
3 eggs
1 c. pecan halves (or other nuts may be substituted)
1 unbaked 9″ pie shell
Melt butter, add sugar, salt, maple syrup and eggs.
Beat until well blended. Add pecans – break large halves in two. Pour filling into crust. Bake at 375 degrees for 35 to 45 minutes. Chill before serving.
Quick Maple Frosting
1/2 c. Vermont Maple Syrup, approximately
2 c. confectioner’s sugar
Combine confectioner’s sugar and Vermont Maple Syrup, stirring until mixture reaches desired spreading consistency. This will also cover a 9″ cake.
Maple Carrot Cake
4 eggs
1 c. Vermont Maple Syrup (Dark Amber or B preferred)
1 1/4 c. oil
1/2 cup sour cream
1 T. lemon juice
2 tsp. vanilla
2 c. unbleached flour
1 1/2 cup chopped nuts
1/2 tsp. salt
1 T. baking powder
2 tsp. cinnamon
3 c. grated carrots
Preheat oven to 325 F degrees. Beat eggs on high speed until frothy. Add next 5 ingredients and beat another minute. Combine flour, nuts, salt, baking powder and cinnamon. Add liquids to dry ingredients. Fold in carrots. Turn into a lightly greased tube pan. Bake for 1 hour 10 minutes, until a toothpick emerges clean. Cool in pan until easy to handle.
Frost when cool with Quick Maple Frosting, or …
Maple Cheese Frosting
1/4 c. Vermont Maple Syrup
12 oz. cream cheese, softened
1 tsp. vanilla
Blend ingredients together
Maple Bran Muffins
1 cup sour cream
2/3 cup Vermont Maple Syrup
3 well beaten eggs
1 cup all-purpose flour
1 cup All-Bran
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup each raisins and chopped nuts
Combine cream, syrup and eggs. Mix flour, baking powder, baking soda; mix with bran, raisins and nuts. Add liquid to dry ingredients and mix quicky. Pour into greased muffin tins. Bake in 350 degree oven for about 20 minutes.
Vermont Spring Chicken
1 chicken, 2 1/2 -3 lbs., cut up, or equivalent chicken breasts
1/2 tsp. grated lemon rind
dash of pepper
2 tsp. lemon juice
1/2 c. butter, melted
1/2 cup Vermont Maple Syrup
1/2 tsp. salt (optional)
1/4 c. chopped almonds
Place chicken pieces in the shallow buttered baking dish. Mix remaining ingredients and pour evenly over chicken. Bake uncovered 50-60 minutes at 400 degrees F. Baste occasionally. Delicious on a bed of rice.
Maple Baked Ham
1 ham for baking
1 c. Vermont Maple Syrup for every 5 lbs. ham ( Dark Amber preferred)
Sauce:
1 c. maple drippings
1 c. water
4 T. flour
Bake ham according to your usual method, until half done. Remove half the drippings from the pan for gravy. Add maple syrup to pan, cover, and continue baking ham, until done. Remove cover for a few minutes to brown if desired, or use an uncovered pan and baste the ham with maple.
Blend flour into maple drippings, add water and bring to a boil, stirring constantly. Serve hot in bowl or pitcher for delicious ham sauce.
Maple Rice Pudding
3 eggs
1 c. Vermont Maple Syrup
2 c. milk
2 c. boiled rice
1/2 tsp. salt (optional)
1/2 tsp. nutmeg
1 c. raisins
Beat eggs slightly; add maple syrup, milk, rice, salt, nutmeg, and raisins; bake at 350 degrees F in a buttered baking dish until firm. Serves 6.
Holiday Maple Nut Log
2 c. Vermont Maple Syrup
1 c. sugar (Vermont Maple or white)
1 c. evaporated milk
1 c. chopped dates
2 c. chopped nuts
Stir Vermont Maple Syrup, sugar, and evaporated milk together in a deep saucepan and boil to 238 degrees F. Do not stir while boiling. Remove from heat and stir in dates and 1 cup chopped nuts. Cool mixture enough to handle. Grease hands and form mixture into several logs. Roll in remaining chopped nuts and place on greased sheet, cover with waxed paper, and chill. Slice when cold.
Yield: approx. 5 logs, 1 1/2″ diameter.
Maple Syrup Doughnuts
1 c. Vermont Maple Syrup
2 eggs
3 tsp. shorting
1/2 tsp. nutmeg
4 c. flour approximately
1/2 tsp. salt (optional)
1 tsp. soda
1 tsp. baking powder
2/3 c. sour milk
Combine all liquid ingredients. Beat well. Add flour sifted together with salt, soda, baking powder, and nutmeg. Add to liquid mixture, put on floured board to cut out. Fry until golden brown.
Or buy doughnuts, spread with maple cream or …
Maple Sweet N’ Sour Dressing
1/2 c. oil
1/2 c. vinegar
1/2 c. catsup
3/4 -1 c. Vermont Maple Syrup
pinch of Horseradish
1 tsp. garlic, minced
Mix all ingredients together thoroughly.
Maple Oatmeal Cookies
3/4 cup butter
1 c. Vermont Maple Syrup
1/2 c. granulated sugar
1 egg
1 tsp. vanilla
3 cups oats, uncooked
1 1/4 c. all-purpose flour
1/2 tsp. salt (optional)
1 tsp. soda
( For variety, add 1/2 cup of any or all of the following:
chopped nuts, raisins, chocolate chips, coconut.)
Preheat oven to 350 degrees F. Beat together butter, syrup, sugar, eggs, and vanilla. Add oats. Mix together and add flour, salt, and soda. Mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake for 12 to 15 minutes.
Sugar On Snow
Use one gallon of 100% Pure Maple Syrup for 35 to 40 people. Thoroughly grease inside rim of a large kettle. Heat syrup. Watch pot: turn heat down if syrup threatens to boil over. When candy thermometer reaches 234 degrees F. spoon a tablespoon of syrup over packed snow or well- crushed ice. If the liquid sugar clings to a fork as soft “waxy” taffy, it’s ready. Cool slightly. Pour over snow or ice. Serve with dill or sour pickles and doughnuts.
Granola
2 pounds 10 ounces of rolled oats (large container)
2 cups wheat germ
1 cup sesame seeds
2 cups Vermont Maple Syrup
2/3 cups of vegetable or canola oil
1 cup chopped almonds
1 cup chopped cashews
1 cup sunflower seeds
1 cup coconut
1 teaspoon vanilla
Wheat, oat or bran flakes (optional – in amounts as desired)
This is a flexible recipe – modify it depending upon your own taste and ingredients availability.
Preheat the oven to 350 degrees F. Combine the dry ingredients. In a separate bowl, combine the wet ingredients; pour over dry ingredients, and mix well. Spread on well-greased baking sheets and bake for 30 minutes or more, checking occasionally. Turn the mixture from time to time. If it seems to be browning to quickly, the granola is probably finished; remove from the oven. Cool, and store in airtight containers.
Sugarmakers’ Secrets
Everyday Ways to Enjoy Maple
Did you know?
That Vermont Maple Syrup is nature’s, healthful sweetener. It contains minerals, vitamins, and necessary amino acids.
So how about –
On grapefruit, hot cereal and granola, for get up and go…
Over plain yogurt for a healthy lunch…
On winter squash or sweet potatoes- even the kids will like them…
As a glaze on meat, especially ham and chicken, but also super in stir-fry…
Over ice cream – best on vanilla, because it lets the true maple flavor “come through.” The most traditional Vermont dessert. An elegant choice for gourmet dining…
In coffee, milk, or a milkshake (you gotta be a little naughty !)…
On pancakes, waffles, and French toast ( Sugarmakers are known to bring maple syrup with them when they travel so they won’t have to stoop to using the artificial stuff)…
The use of Vermont 100% Pure Maple Syrup is limited only by your imagination. For a healthier and flavorful alternative, try it in place of white sugar. Experiment, you’ll find it enhances many of your favorite dishes.