When it's something sweet you crave, you just can't beat the taste of maple! Good cooks have been using maple to add that special taste to desserts (and more) throughout our nation's history. Here's a few of our favorite recipes. Enjoy!
TASTY FRANKFURTS
1 pound. frankfurts
2 tablespoons butter melted
1 Tablespoons soy sauce
1 Tablespoons maple syrupCombine butter soy sauce and maple syrup in frying pan. Score frankfurts or cut them into pieces and add to simmering sauce. Stir until meat is coated and then simmer until sauce is dark and slightly thick. The longer these are heated the better they are. NOTE: These are good both as a main dish and as an appetizer.
MAPLE-APPLE STUFFING FOR PORK
1 med. onion, diced
1/4 cup butter
3 med. apples, pared, cored and thinly sliced
2 Tablespoons Maple syrup
3 Tablespoons boiling water
1/4 teaspoons thyme
1/2 teaspoons poultry seasoning
1 teaspoons salt
1/8 teaspoons pepper
8 slices stale bread, cubesSimmer onion in butter for 5 min. Add apple slices, syrup, water, spices, salt and pepper. Cover and simmer until apples are barely tender, about 10 min. Turn mixture into large bowl and add the bread cubed. Toss lightly with fork. Enough dressing for 6-7 pound. crown roast of pork or rolled roast.
BROILED AND CURRIED SCALLOPS
2 pounds fresh or breaded scallops
1/4 cup maple syrup
1/4 cup prepared mustard
1 teaspoons lemon juice
1-3 teaspoons curry powder, depending on preferenceLine broiler pan with foil and arrange scallops in it. Combine syrup, mustard, lemon juice and curry powder. Brush half of this sauce over scallop tops and slide pan under broiler. Broil 5 min. Turn scallops and brush with remaining sauce. Broil another 5 min.
MAPLE-APPLE HAM LOAF
1 pound. ground ham
1/2 pound. hamburger
1/2 cup dry bread crumbs
1/4 cup milk
1 egg, slightly beaten
1 small onion, finely chopped
1/2 teaspoons dry mustard
1+1/2 cups canned pie apples, drained
1/2 cup maple syrupPreheat oven to 375°F (190°C). Spread apples in bottom of loaf pan and pour maple syrup over them to cover. Mix ham and beef thoroughly. Combine bread crumbs, milk, egg, onion, and mustard, mix well, and add to meat. Pack meat mixture over apples, pressing firmly with hand. bake at 375°F for 1 hr. 15 min. Drain off excess fat. Allow loaf to stand out of oven for 10 min. before unmolding and slicing.
BUTTERNUT LOAF CAKE
1/2 cup butter
1/2 cup sugar
2 eggs
1 cup maple syrup
2+1/2 cups sifted flour
2 teaspoons baking powder
3/4 teaspoons soda
1/2 teaspoons ginger
1/2 cup hot water
1/2 cup chopped butternutsPreheat oven to 350°F (175°C). Cream butter and sugar. Beat in eggs and syrup and beat until very light. Combine dry ingredients and add alternately with water to the batter, beating well after each addition. Fold in nuts and pour into a greased loaf pan. Bake at 350°F for 65 min. May or may not be frosted.
MAPLE APPLE PIE
6 large apples, pared and thinly sliced
1 cup maple cream
1/4 teaspoons salt
1/4 teaspoons cinnamon
1 Tablespoons flour
2 Tablespoons Nutter
pastry for 2-crust 9" piePreheat over to 450°F (230°C). Arrange pared and sliced apples in pie plate lined with pastry. pour maple cream over the top of the slices. Sprinkle with salt, cinnamon and flour. Dot with butter. Cover with top crust. Brush with milk and bake at 450°F for 10 min. and then at 350° (175°C) for 40 min. or until crust is golden brown.
MAPLE ROCK BITS
2 cups maple syrup
1/4 cup butter
1/2 teaspoons baking powderBoil syrup, butter and baking powder to 260°F (126°C). Pour without scraping into well-buttered shallow pan floating on cold water. As soon as edges are cool enough to handle, pull as for taffy. When pulled, stretch into rope and cut into bits. These bits will become creamy within a day or two.
MAPLE MOLASSES CHEWS
4 cups light molasses
1 cup brown sugar
1 cup maple sugar
1/8 teaspoons cream of tartar
1/2 cup butter
1 teaspoons vinegar
1/8 teaspoons salt
1 teaspoons vanilla
2 cups chopped nutsCombine molasses, sugars and cream of tartar and cook to 250°F (121°C) (Hardball stage). Remove from heat and add butter, vinegar, salt, vanilla and nuts, stirring just to blend. Pour into buttered shallow 9x13 inch pan and mark into squares while still soft. This candy retains its shape if kept refrigerated in its pan. This is a very chewy and pliable candy and should not be expected to retain a rigid shape at room temperature.
Bon Appetit!!!
Contact Us:
Smith's Maple Products & Sugar Tree Farms
24 Bennett Ave.
Skowhegan, Maine 04976
(207) 474-3380
800-281-0021
bob@smithsmapleproducts.comLast Modified 3/19/2002 © 1999-2000 Smith's Maple Products, All Rights Reserved
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