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New Hampshire Maple Apple Cobbler Combine syrup with water and vanilla, heat until it boils. Let simmer while preparing apples and batter. Place apples in greased 8x8 pan. Blend sugar and butter. Combine dry ingredients in separate bowl then add to the butter/sugar mixture. Batter will be thick. Spread over apples, pour syrup over all. Bake 375’ – 35/40 minutes. Serve warm topped with vanilla ice cream or whipped cream. Double batch in 9x13 pan, cook 5+ minutes more. |
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Oatmeal Maple
Cookies Mix well. Drop by spoonfuls on
greased cookie sheets. Bake 10/12 minutes. |
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Maple
Frosted Apple Pan-Tart Let crusts stand at room temperature for 20 minutes. Heat oven to 350’. Remove plastic from one side of crust, seal fold lines, sprinkle ½ tsp. of the flour over crust. Place crust flour side down on ungreased cookie sheet, remove remaining plastic from other side of crust. Sprinkle cereal over crust to within ½ inch of edge. Top with apples: sprinkle with sugar and cinnamon. Brush edge of crust with egg white. Unfold second crust, remove plastic, seal fold lines and place over filling. Fold edge of bottom crust over the top crust, pinch edges to seal. Cut several slits in top crust. Brush with egg whites. Bake 350’ - 45/55 minutes or until golden brown and apples are tender. In small bowl, combine glaze ingredients. Drizzle over warm tart. Cut into wedges to serve warm or hot with ice cream or whipped cream. |
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Maple
Pecan Candy Select a non-stick 9x12 baking pan, spray with non-stick oil. Spread pecan pieces evenly in pan. Boil maple syrup in heavy saucepan over very low heat without stirring until temperature reaches 233’ on a candy thermometer. Pour boiled syrup into shallow bowl and cool to 110’ without stirring. Beat syrup until it becomes light in color and creamy in texture. Slowly pour whipped syrup over pecans. As candy approaches room temperature score into 1 ½ inch square pieces. When cooled completely cut candy apart and store in an airtight container. Makes 48 pieces. |
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Maple Cream
Pudding Boil water in bottom pan of double boiler. In separate pot, scald 2 3/4c. of the milk with the syrup, then pour into the top of the double boiler. In a small bowl, blend cornstarch with remaining 1/4c. milk. Stir constantly, slowly add cornstarch mixture to scaled milk. Continue stirring and cook over boiling water for about 20 minutes, until pudding coats spoon. Remove 1/2c. pudding, cool, then whisk in eggs. Stirring constantly, mix back into pudding and cook another 5 minutes. Pour into custard cups and sprinkle with pinches of nutmeg. Chill before serving.
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Maple Walnut
Oatmeal Boil water and milk. Gradually stir oats into boiling liquid, boil 3 minutes. Reduce heat to low and cover pot. Gently simmer 20/25 minutes, adding water if necessary until oatmeal reaches desired consistency. Serve each bowl with 2 tsp. walnuts and 2 TB maple syrup. |
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Maple French
Dressing Combine all ingredients in saucepan and boil 5 minutes. Chill at least 3 hours. Before serving, shake well. Store dressing in a sealed jar in refrigerator for up to weeks. |
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Maple Gingerbread Preheat oven to 350’. Spray a 9 in.baking pan the non-stick oil. Beat together oil, maple syrup, brown sugar and eggs until light. In a separate bowl, sift together all dry ingredients. Alternately stir egg mixture and buttermilk into dry ingredients. Pour batter into baking pan. Bake 40 minutes or until toothpick inserted in center comes out clean. Cut into 12 pieces and serve warm. |
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Maple BBQ Sauce In large saucepan, sauté onion in oil until translucent. Sprinkle onion with flour and cook 2 minutes more. Whisk in remaining ingredients, simmer 30 min., until thick. Remove bay leaf, store in covered container, refrigerate until ready to use. |
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Maple Orange
Syrup Dissolve cornstarch in 4 TB maple syrup. Stir into saucepan with remaining syrup, orange juice, and cinnamon stick. Simmer until thickened. Remove from heat. Remove cinnamon stick, stir in vanilla. Serve warm. Makes 1 ½ cups. . |
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