Maple Breads and Desserts
Click on a recipe below to expand.
- 1-1/2 cup Flour
- 3 tablespoons Maple Sugar
- 1-3/4 tsp. baking powder
- 1 tsp. salt
- 1-1/2 cup Whole Milk
- 3 tbsp. butter, melted
- 2 Eggs
- 1/2 tsp. Vanilla Extract
- Maple Syrup as desired
Combine the two bowls, stirring until just mixed.
Pour batter in equal portions on buttered and heated griddle, flip when the first side is golden brown, and remove pancake from griddle when second side is golden brown.
Optional: drizzle maple syrup into wet batter as the first side cooks.
Top with your favorite grade of pure maple syrup.
- 1 Egg
- 1/2 cup Oil
- 1/2 cup Maple Syrup
- 1/2 cup Whole Milk
- 1/4 cup Maple Sugar (or white sugar if maple sugar is not available)
- 2 cups All-Purpose Flour
- 3 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup chopped nuts if desired
Beat oil, egg, syrup together in large bowl.
Thoroughly combine dry ingredients in separate bowl.
Add dry ingredients to wet ingredients and stir until just blended; do not over-stir.
Oil muffin tin or line with paper liners and fill cups until about 2/3 full.
Bake until golden brown, about 25 minutes.
Serve with with Vermont Maple Cream, Maple Jelly, or Maple Butter.
- 9 "Brown and Serve" dinner rolls
- 1/2 Cup Maple Syrup
- 2 tbsp. Orange Juice
- 2 tbsp Butter, melted
- 1/4 cup Nuts, chopped
Combine syrup, juice, butter, and nuts, reserving 1/4 cup syrup.
Pour syrup mixture over rolls, arranged in a greased, 9" pan.
Bake 15 minutes, then base with the remaining 1/4 cup syrup.
Bake an additional 5 minutes or until golden brown.
- 2 cups Vermont Maple Syrup
- 2 lbs 10 oz Rolled Oats
- 2 cups Wheat Germ
- 1 cup Sesame Seeds
- 2/3 cup Oil
- 1 cup Almonds, chopped
- 1 cup Cashews, chopped
- 1 cup Safflower Seeds
- 1 cup Coconut
- 1 tsp. Vanilla Extract
- Wheat, bran, or oat flake cereal as desired
- 1 cup raisins or other dried fruit
Combine all dry ingredients except dried fruits.
Combine wet ingredients in a separate bowl.
Pour wet ingredients over dry ingredients and mix thoroughly.
Spread mixture on greased baking sheet.
Bake for 30 minutes or until lightly browned, turning occasionally
Remove from oven and add dried fruits.
Cool then store granola in airtight containers or bags.
- 6 Slices Bread
- 2 Eggs, beaten
- 3 cups Milk, scalded
- 1 cup Vermont Maple Syrup
- 3/4 tsp. Salt
- 1 tsp. Cinnamon
- 1/2 cup Raisins if desired
Mix all ingredients except bread and set aside.
Spread bread slices in buttered baking dish.
Pour wet mixture over bread slices.
Bake at 350 degrees F. for approximately one hour.
- 1-1/2 cups Maple Syrup
- 1 cup Heavy Cream
- 1/4 cup Cornstarch
- 1/4 cup Water, cold
- 9” Pie Shell, baked
In a separate bowl, whisk together cornstarch and water
Heat the maple mixture over medium to medium-high heat while whisking in the cornstarch mixture.
Bring this mixture to a boil and cook for 2 minutes, stirring constantly.
Cook at a low boil being careful not to scorch the bottom until thick.
Pour into the pie shell and refrigerate until set.