New Hampshire Maple Apple Cobbler        Oatmeal Maple Cookies
   Maple Frosted Apple Pan-Tart Maple Pecan Candy
Maple Cream Pudding Maple Walnut Oatmeal
Maple French Dressing Maple Gingerbread
Maple BBQ Sauce Maple Orange Syrup

                 

 

 

 

 

 

 

New Hampshire Maple Apple Cobbler
3/4c. maple syrup                                        1/2c. boiling water
1 tsp. vanilla                                                4 medium apples [peeled,cored,sliced]
2 TB soft butter                                           1 1/2c. flour
1 tsp. baking powder                                   ½ c. milk

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
3/4c. soft butter                                                1c. maple syrup
2 eggs                                                              1 tsp. vanilla
Mix above ingredients together. Then add:
1 1/2c. flour                                                      1 tsp. baking powder
3 c. oatmeal

Mix well. Drop by spoonfuls on greased cookie sheets. Bake 10/12 minutes.
Nuts, chocolate chips, etc. optional

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Maple Frosted Apple Pan-Tart
1 [15 oz.] pkg. refrigerated pie crusts               1 tsp. flour
1 ½ c. corn flakes cereal                             6 c. thin sliced peeled apples
1 c. sugar                                                         1 tsp. cinnamon
1 egg white, beaten                          Glaze: ½ c. powdered sugar
3 TB maple syrup

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
1 c. pecan pieces                                       2 cups maple syrup

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
3 c. nonfat evaporated milk                           1 c. maple syrup
2 TB cornstarch                                            2 eggs, beaten
1 tsp. nutmeg

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
2 ¾ c. water                                                     1 c. skim milk
1 c. whole rolled oats                                        8 tsp. chopped walnuts
8 TB maple syrup

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
¼ c. lemon juice                                         1 TB canola oil
3 TB maple syrup                                        1 TB honey
6 TB catsup                                                      pinch salt & pepper

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
2 TB  canola oil                                                            1 c. maple syrup
1/2c. brown sugar                                                         1 egg
2 ¼ c. flour                                                                   1 TB baking powder
1 tsp. baking soda                                                         1 tsp. ground ginger
1 tsp. cinnamon                                                             ¾ c. lowfat buttermilk

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
1 medium onion, diced                  2 tsp. canola oil            2 TB flour
1 ½ c. catsup                               1 c. red wine                 ½ c. maple syrup
¼ c. lemon juice                           1 tsp. ginger                  1 TB garlic powder
2 TB worcestershire sauce           1 bay leaf                      ½ tsp. liquid smoke
½ tsp. cayenne

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
1 c. maple syrup                1 tsp. cornstarch                    ½ c. orange juice
4 inch cinnamon stick         ½ tsp. vanilla

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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