2 cups whole milk
2 tablespoons pure cocoa
1/4 cup maple syrup
1/4 tsp. cinnamon
This soufflé is light and flavorful and creates a small pool of syrup in the bottom that you can use for a sauce. Yum!
Makes a great breakfast or light dessert
INGREDIENTS
2 eggs
1/3 cup maple syrup - we suggest Branon’s Amber Rich or Dark Robust for a more pronounced maple flavor
DIRECTIONS
Preheat your oven to 400 degrees F. Separate egg whites and yolks.
In a small bowl, whisk together the two egg yolks and maple syrup until you see even color.
In a large bowl, beat egg whites until soft peaks form. Fold the maple syrup mixture into the whipped egg whites. Pour into four ramekins and place ramekins on a baking sheet.
Place baking sheet in the oven and immediately turn temperature to 375 degrees. Bake for 10 – 12 minutes, or until puffed up and browned.
Serves 4.
Adapted from a recipe by Katy Atlas
]]>2 eggs
1 cup sour cream
¾ cup maple syrup
½ cup brown sugar
½ cup butter, melted
2 ½ cups flour
3+ tsp. ginger (can add extra if you like it gingery)
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
½ tsp. cloves
½ tsp. nutmeg
]]>
(enough for a double crust pie)
store bought is ok if you don't have time to make it from scratch
Ingredients
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Directions
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half (save other half for a second pie or another recipe). Roll on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan.
Ingredients
Cooking spray
3/4 cup pecan halves
1/4 cup finely chopped pecans
1/2 cup maple syrup
1/2 cup dark corn syrup
3 tablespoons brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
Directions
]]>
2 tablespoons walnut oil or cooking oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 teaspoons grated fresh ginger
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 15 - 16 ounce can pumpkin pie filling
1/3 cup pure maple syrup
2 bay leaves
1/4 teaspoon dried thyme, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/2 cup half-and-half
Fresh thyme or rosemary (optional garnish)
Makes 8 to 10 servings.
Maple syrup adds a robust flavor to this nut-studded shortbread.
2 1/4 cups all-purpose flour, plus more for work surface
1/2 cup cake flour (not self rising)
1/2 teaspoon salt
1/2 cup pecan halves (about 2 1/4 ounces), finely chopped, plus 24 whole pecan halves, for decorating
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/3 cup pure maple syrup
1 large egg yolk
1 large egg, lightly beaten
1 Maple candy (about 1.5 oz), for sprinkling
MAKES ABOUT 2 DOZEN
This cake is moist and rich with spice and maple flavor. A great cake for festive occasions!
FOR THE CAKE
1 cup unsalted butter, plus more for pans
1 1/4 cups flour, plus more for pans
1 1/4 cups whole wheat flour
1 tbsp baking powder
1 tbsp baking soda
1 tbsp ground cinnamon
2 tsp ground ginger
1 tsp salt
1/2 tsp ground allspice
1 cup sweetened flaked coconut
1/2 cup finely ground almonds
3 cups finely grated carrots
3/4 cup packed dark brown sugar
1/2 cup maple syrup
3 eggs, separated
1/2 cup plain yogurt
1/4 cup orange juice
1 tbsp orange zest
1 tsp vanilla extract
Maple Cream Cheese Frosting
8 oz cream cheese
1/2 cup butter, softened
5 cups sifted confectioner’s sugar
3 tbls Maple Syrup
Adapted from Saveur Magazine
]]>2 cups regular oats
1/2 cup pecan pieces
1/2 cup maple syrup
1/4 cup packed brown sugar
2 tablespoons canola oil
1/8 teaspoon salt
Cooking spray
Yogurt
From King Arthur Flour
These popovers don't require a special pan, nor any unusual mixing method; just blend in a blender and bake a dozen gorgeous popovers, ready in just about 30 minutes.
Serve with maple butter: 4 ounces (1 stick) softened butter mixed with 1/8 teaspoon salt and 2 to 3 tablespoons maple syrup, or simply pour warm syrup over the popovers.
Yield: 6 large, 12 medium, or 18 mini
4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
1 1/2 cups milk (skim, low-fat, or full-fat), lukewarm
1/2 teaspoon salt
1 1/2 cups flour
3 tablespoons melted butter
(enough for a double crust pie)
store bought is ok if you don't have time to make it from scratch
Ingredients
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Directions
Ingredients
4 eggs
1/4 cup all-purpose flour
3/4 cup light cream
2 1/4 cup pure Vermont maple syrup
Directions
(Can easily be reduced to make a half recipe)