Mashed Maple Sweet Potatoes:Ingredients: |
| 3 medium sweet potatoes peeled and quartered |
| 1/4 cup Fresh Winds pure maple syrup |
| 2 tablespoons margarine or butter |
| 1/4 teaspoon salt |
1/4 cup half and half, light cream or milk
|
Directions: In a small medium sauce pan cook potatoes, covered in a small amount of boiling water for 30-35 minutes or until very tender; drain. Mash with a potato masher or beat with electric mixer on low speed.
Add Fresh Winds pure maple syrup, margarine or butter, and salt. Gradually beat in enough half and half, light cream or milk to make potato mixture light and fluffy. Pipe or spoon potato mixture onto serving plates. Makes 6 servings. |
Sugar on Snow: |
Directions: Use one gallon of Fresh Winds pure Vermont maple syrup for 35-40 people. Thoroughly grease inside the rim of a large kettle.
Heat syrup, watch the pot, and turn down the heat if syrup threatens to boil over. When a candy thermometer reaches 234 deg. spoon
a tablespoon of syrup over packed snow, or crushed ice. If the liquid sugar clings to a fork as soft "waxy" taffy it's ready. Cool syrup slightly, pour over snow or ice.
Serve with dill or sour pickles and doughnuts.
|
Maple Carrot CakeIngredients: |
| 4 eggs |
| 2 cups unbleached flour |
| 1 cup fresh winds pure vermont maple syrup (dark amber preferred) |
| 1/2 cup chopped nuts |
| 1/2 tsp. salt |
| 1 1/4 cup oil |
| 1 tsp. baking powder |
| 1/2 cup sour cream |
| 2 tsp. cinnamon |
| 1 tsp. lemon juice |
| 3 cups grated carrots |
| 2 tsp. vanilla |
Directions: Preheat oven to 325 deg. Beat eggs on high speed until frothy. Add next five ingredients and beat another minute. Combine flour, nuts, salt, baking powder and cinnamon. Add liquids to dry ingredients. Fold in carrots. Turn into a lightly greased tube pan. Bake for 1 hour and 10 minutes, until a toothpick emerges clean. Cool in pan until easy to handle. Frost when cool.
|
|
Maple Oatmeal Drops:Ingredients: |
| 1/2 stick of butter |
| 1/4 cups firmly packed brown sugar |
| 1 3/4 cups all-purpose flour |
| 1 tsp. baking soda |
| 1/2 tsp ground cinnamon |
| 1 egg |
| 1/2 tsp ground ginger |
| 1/2 cup Fresh Winds pure maple syrup |
| 1/4 tsp salt |
| 1/3 cup sour cream |
1 3/4 cup rolled oats
|
Directions: In a small bowl or mixer, cream butter and sugar until light and fluffy. Add egg, Fresh Winds pure maple syrup and sour cream. Beat well. Mix
flour, baking soda, cinnamon, ginger and salt. Add to creamed mixture. Stir in oats, drop by spoonful on greased pan. Bake at 375 deg. for 8 to 10 minutes
sprinkle with cinnamon and sugar. Serve.
|
Maple-Walnut Apple Crisp:Ingredients: |
| 1/3 cup all-purpose flour |
| 1/2 cup packed light brown sugar |
| 1/3 cup regular oats |
| 1/4 tsp. ground cinnamon |
| 1/4 cup chilled butter or stick margarine, cut into small pieces |
| 3 tablespoons chopped walnuts |
| 7 cups sliced, peeled Rome apples (about 3 lbs.) |
| 1/4 cup Fresh Winds pure maple syrup |
1/2 teaspoon ground cinnamon
|
Directions: Preheat oven to 375 deg. Lightly spoon flour into measuring cup: level with a knife. Combine flour, sugar, oats, and 1/4 teaspoon cinnamon
in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in walnuts. Combine apple and remaining ingredients in a large bowl;
toss well. Spoon apple mixture into 8 inch square baking dish or 1 1/2 quart casserole. Sprinkle with crumb mixture. Bake for
45 minutes or until golden brown. Serve warm.
|
Maple Nut Fudge: |
Directions: Boil 1 quart Fancy Grade Fresh Winds pure Vermont maple syrup to approximately 236 deg. Cool in cold water until syrup becomes "waxy". Stir until syrup begins to turn white. Add 1/4 cup chopped butternuts or walnuts quickly. Pour in greased pan and cut into squares immediately.
|
|
