Maple Breads and Desserts

• 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

Mix the first four ingredients in one bowl, the second four in another bowl.

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

Preheat oven to 375 degrees F.

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 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 chopped nuts

Preheat oven to 400 degrees F.

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 baste with the remaining 1/4 syrup.

Bake an additional 5 minutes or until golden brown.

• 8 cups rolled oats (non-instant)
• 2 cups coarsely chopped nuts (cashews, pecans or almonds)
• 2 cups raw sunflower seeds (untoasted)
• 1 cup sesame seeds (optional)
• 1 cup shredded unsweetened coconut
• 1 teaspoon salt
• ¾ cup dark, robust maple syrup
• ¾ cup vegetable oil (I use sunflower oil)
• 2 cups chopped dried fruit (raisins, dates and currants are good)

Preheat the oven to 300 degrees F. 

In a large mixing bowl combine oats, nuts, sunflower and sesame seeds, coconut and salt. 

Warm the maple syrup and oil in a glass bowl in the microwave for 1 minute. 

Pour this over the dry ingredients in large mixing bowl and work the syrup and oil through the dry ingredients with your hands until everything is damp… (a spoon just won’t distribute the syrup and oil well enough.)

Do not put the fruit in yet…it would get too tough in the oven. 

Spread the oat mixture out in 2 large roasting pans and place in oven.  I stir both pans about every 15 minutes until it’s golden…it takes about 1 hour or so. 

Remove from oven and stir in dried fruit.  Let cool and store in plastic bags or glass jars. 

This makes a wonderful holiday or hostess gift!
(Credit for this recipe goes to The Maple Syrup Cookbook by Ken Haedrich)

• 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

Preheat Oven to 350 degrees F.

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 medium saucepan, whisk together the syrup and heavy cream.

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.

(Warning! This recipe is not for those watching their waistline! Also, please read recipe through thoroughly before starting)

CRUST

• 1 cup unsalted butter, at room temp
• ½ cup brown sugar, packed
• 1 large egg, at room temp
• 3 cups all-purpose flour

TOPPING

• ½ cup unsalted butter
• ¾ cup maple syrup
• ½ cup brown sugar
• ¼ cup honey
• ¼ cup heavy cream
• 2 cups chopped almonds (I like to use sliced almonds)
• 1 tsp vanilla extract

Lightly butter a 10” x 15”jelly roll pan or cookie sheet with 1”sides. Preheat oven to 375 degrees F.

Cream the 1 cup of butter and ½ cup of brown sugar together and when light, beat in the egg.

Add the flour, about ½ cup at a time working it in with a wooden spoon.

Divide the dough into 4 pieces and put a piece in each quadrant of the buttered pan.

Now push the dough into the pan with floured hands, forming a seamless crust. Keep it as even as you can and work it up the sides to the top of the rim. It won’t look perfect but don’t worry about that.

Cover with plastic wrap and chill for 15 minutes.

Now poke the dough 3-4 times with a fork and then bake for 15 minutes. Cool on a rack.

Mix a tiny amount of flour with water to form a thick paste and rub this into the fork holes to close them up.

After the crust has cooled for 20 minutes, melt the remaining ½ cup butter in a large saucepan.

Add the maple syrup, ½ cup brown sugar and honey and bring to a boil.

When it boils, add the cream and bring back to a boil for 2 minutes.

Stay with this mixture and watch closely…it can boil over easily!

Quickly remove from heat and stir in the almonds and vanilla.

Spread evenly over the crust and bake for 20 minutes: it will bubble and darken somewhat.

Cool thoroughly on a rack and then cut into bars. I like to cut this into diamond shapes (go on the diagonal) as it’s so impressive at a buffet or as a gift.

Now get it out of your house quickly as you do not want to consume this by yourself….it’s to die for!

(credit for this recipe goes to The Maple Syrup Cookbook by Ken Haedrich)