Maple Syrup: Nature's Spring Tonic. -- Since 1918

Category: Recipes

Whipped Maple Squash

1 butternut squash, about 1 ½ pounds

3 tablespoons butter, softened

1 tablespoon maple syrup

¾ teaspoon salt

¼ teaspoon nutmeg

 

Peel and dice squash. Cook in a small amount of water until tender. Drain. Whip until smooth. Add remaining ingredients, stirring well. Sprinkle with additional nutmeg before serving.

Sweet Potatoes and Apples

3 cups cooked, peeled sweet potatoes

2 peeled tart apples

¾ cup maple syrup

2 tablespoons butter

Preheat oven to 350°. Slice potatoes and apples about ¼ inch thick and place in a shallow buttered baking dish. Cover with maple syrup and dot with butter. Bake covered for 40 minutes, stirring once.

Glazed Carrots

8 medium carrots, cut lengthwise

salt and pepper to taste

¾ cup maple syrup

2 tablespoons butter

Preheat oven to 350°. Cook carrots until tender but firm. Layer in a baking dish. Sprinkle with salt and pepper. Cover with maple syrup and dot with butter. Bake for 15 to 20 minutes, or simmer on top of stove.

Maple Nut Muffins

½ cup maple syrup

¼ cup chopped walnuts

2 tablespoons melted butter

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

3 tablespoons maple syrup

1 egg

1 cup milk

¼ cup salad oil

Preheat oven to 425°. Grease 12 muffins cups. In each cup put 2 teaspoons maple syrup, 1 teaspoon chopped walnuts and ½ teaspoon melted butter. Sift together dry ingredients and set aside. Beat together syrup, egg, milk, and oil. Add to dry ingredients, stirring just enough to blend. Fill each cup 2/3 full. Bake for 20 minutes. Invert muffin tins onto a wire rack covered with wax paper, and let stand for a few minutes. Best when served warm.

Maple Cup Custards

4 eggs

¾ cup maple syrup

¼ teaspoon vanilla

3 cups milk

pinch of salt

Beat eggs slightly, then beat in milk, maple syrup, salt, and vanilla. Pour into 8 individual custard cups: set cups in a pan of hot water, and bake in 350° oven for about 45 minutes. Test by inserting knife blade in center, if it comes out clean, the custard is done. Cool and serve with maple syrup poured over the custard.

Maple Nut Crisps

½ cup maple syrup

¼ cup melted butter or margarine

½ cup sifted flour

½ cup chopped nuts

¼ teaspoon salt

pinch of baking soda

pinch of baking powder

Combine syrup and melted butter. Sift flour with salt, soda, and baking powder. Blend with the first mixture, then add nuts. Drop by teaspoonful onto greased cookie sheet, about 3 inches apart. Bake at 350° for about 10 minutes. Remove from oven, cool for 30 seconds, and remove from sheet. Makes 24 cookies. These sweet, crunchy cookies must be kept tightly covered to retain crispness.

Baked Apples

4 large apples

1/3 cup plain nonfat yogurt

¼ cup raisins

1 teaspoon maple syrup

¼ cup rolled oats

½ teaspoon ground cinnamon

2 tablespoons finely chopped walnuts

Wash and core the apples, taking care not to cut through the bottoms. In a small mixing bowl, combine the yogurt, raisins, and maple syrup. Fill the apple centers with the yogurt mixture. In another small bowl, combine the rolled oats, cinnamon, and chopped walnuts. Sprinkle the oat mixture on top of the apples. Place them in a baking dish, and pour a couple of inches of water into the dish, surrounding the apples. Bake, uncovered, until the apples are very tender, about 1 hour. Cool slightly before serving.

Mother’s Old Fashioned Baked Beans

2  cups navy beans or great northern beans

½ cup pound pork, sliced and cut into cubes

1 large onion, chopped

1 teaspoon salt

Dash of molasses

½ cup pure maple syrup

Soak beans overnight (covered with water). Then pre-cook in open kettle, using ¼ teaspoon baking soda (removes gas out of beans). Cook and watch closely for ½ hour. Drain. Put beans in casserole dish, mix in remaining ingredients, cover and bake at 375° for 1-1/2 hours.

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