Maple Syrup Sundae Sauce
The Hardwick Historical Society served this sauce up at their presentation “Farms in the Historic Landscapes.” We were happy to donate the syrup to the event. A little sauce goes a long way with these ingredients!
1 1/4 cup maple syrup
1 cup sugar
1/4 tsp salt
1/2 cup heavy cream
2 tblsp butter
Bring all ingredients to a boil. Simmer 5 minutes stirring occasionally. Cool slightly and serve over your favorite ice cream.
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Maple Walnut Scones
LOVE this recipe given to me by Eva, a devoted HSS fan, who found it in Yankee Magazine. These scones are the best. Thanks for giving me a sample, Eva!
3 cups flour
1 1/2 tablespoons baking powder
3/4 teaspoon salt
1/2 cup butter (one stick)
2 eggs, beaten
1/2 cup dark maple syrup
1/3 cup heavy cream
1 cup chopped walnuts
Heat oven to 375. Grease and flour a cookie sheet. Combine flour, baking soda and salt in bowl and blend with a whisk. Cut in butter with a pastry blender or two knives. In a separate bowl beat the eggs, blend in syrup and cream. Make a well in the center of dry ingredients and add the wet ingredients all at once. Mix in walnuts and stir just enough to blend together. Gather the dough into a ball and roll out between 2 pieces of wax paper into a circle about 1 1/2 inches thick. Cut into 8 pie shaped pieces and place on the prepared cookie sheet. Brush the tops with additional syrup and bake 20 minutes. Yummy!
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Maple Sugared Walnuts
A recipe given to me by Teresa Mazik. These are the most wonderful tasting tidbits in the world! Plus, since I’m eating walnuts, I can justify my addiction since I’m getting my omega-3’s!
6 cups walnut halves
1/2 cup maple sugar
1 tablespoon coarse salt
1/2 teaspoon cinnamon
1/4 cup brandy (Teresa uses Allen’s ginger brandy)
2 tablespoons vanilla
1 1/2 cups pure maple syrup
2 tablespoons butter
1. Toast walnuts in 350 degree oven 10-15 minutes. Cool completely.
2. Combine sugar, salt, and cinnamon in small bowl.
3. In a deep skillet, combine syrup, brandy, vanilla, and butter. Boil and reduce by half (about 10 minutes).
4. Stir in nuts and cook for an additional 3-5 minutes more (coat well).
5. Remove from heat and immediately add sugar mixture.
6. Place in fridge to set. Let cool 6 hours or overnight.
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Hot Mulled Maple Cider
From the Maple Syrup Cookbook by Ken Haedrich.
Maple Syrup Cookbook: 100 Recipes for Breakfast, Lunch & Dinner
1. Pour one gallon of fresh cider into a large pot on the stove or into a crockpot or slow cooker.
2. Add a 1/2 cup of maple syrup
3. Place 1 teaspoon of whole cloves, 1 teaspoon of whole allspice, and 3 cinnamon sticks on a square of cheesecloth and tie up. Add to the pot
4. Heat the cider to a boil, stirring regularly.
5. Simmer for at least 15 minutes so the spices blend. Enjoy!
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Maple + Everything Cookies
From Megan’s kitchen (the kids LOVE these, and I do too!)
3/4 cups butter
1 cup white sugar
1/2 cup brown sugar
1/2 cup real maple syrup
1 1/2 teaspoons vanilla extract
2 eggs
2 cups pastry flour
1 cup all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
2 cups total of anything in your cupboard such as white, dark or milk chocolate, oats, raisins, nuts, coconut, flax seed, or m&m’s. Be creative!
Cream butter, sugars, vanilla, eggs. Fold in other ingredients and drop spoonfuls onto cookie sheet. Bake at 375 for 10 minutes.
Add your favorite recipe below!
Each year I receive a gift of maple syrup from a dear colleague. Another friend shared this recipe with me and it’s become a favorite on my field green salads with all the ‘fixins. Here it is:
Maple Mustard Vinegrette
1 small shallot
2 TBS balsamic vinegar
1 TB Hardwick maple syrup
1 tsp Dijon mustard-any variety
1 pinch salt & pepper to taste
1/4 tsp olive oil
Mix all but shallot. Chop shallot into small pieces and mix into dressing. Two medium size salad servings-44 calories each serving with zero fat grams.
This low fat dressing is natural, tasty and easy to make. I triple the recipe and store it in a pretty bottle that comes right to the table.
I wanted to share another wonderful maple recipe. This has replaced our pumpkin pie at the holidays!
Ingredients:
1/3 cup sugar
6 egg yolks
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
A pinch of ground cloves
1/8 teaspoon salt
1 cup light cream
1 cup heavy cream
2/3 cup solidly packed pumpkin mash or canned pumpkin
1/2 cup pure maple syrup
Directions:
1. Heat the oven to 300º F. In a large mixing bowl, whisk together the sugar, yolks, vanilla extract, spices, and salt. Set the mixture aside.
2. In a medium-size saucepan, whisk together the light and heavy creams, pumpkin, and maple syrup, then bring the mixture to a simmer over medium-low heat, stirring occasionally. Do not let the mixture boil.
3. Remove the pan from the heat once the pumpkin mixture is hot, about 5 minutes. Add it by the ladleful to the yolk mixture, stirring continuously. Don’t pour it all in at once or it will cook the yolks too quickly.
4. Once the mixtures are blended, divide the custard evenly among 6 standard custard cups. Pour 3/4 inch of hot water into a large, shallow casserole dish, then arrange the cups, evenly spaced, in the dish. Bake the custards, uncovered, on the center oven rack until their centers are jiggly but no longer soupy, about 45 to 50 minutes. Carefully transfer the cups to a wire rack to cool.
5. When the custards reach room temperature, cover the dishes individually with plastic wrap and refrigerate them for at least 6 hours.
Makes 6 servings.
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Thank you for the recipes 🙂