Recipe from Very Maple Syrup, adapted by Pam Masterson Sugarbush Hollow, Wayland NY
Yield: Makes 6 cups
3 cups old fashioned rolled oats
½ cup sliced almonds
½ cup roasted cashews
½ cup roasted sesame seeds
½ cup roasted sunflower seeds
¼ cup unsalted butter
½ cup Pure New York State Maple Syrup (Grade B)
½ cup vegetable oil
½ teaspoon vanilla extract
¼ cup granulated Pure New York State Maple Sugar
1 cup raisins or dried cranberries
Directions: Preheat oven to 325°. In a large bowl, combine the oats, almonds, cashews, sesame seeds, and sunflower seeds.
In a small saucepan, combine the butter, maple syrup, vanilla, and maple sugar. Cook over medium heat for 5 minutes. Pour over the dry mixture and stir until well blended. Spread the mixture out on a baking sheet in an even layer. Bake, stirring occasionally, for about 30 minutes or until golden. Remove from the oven and let cool. Stir in the raisins or cranberries. Store in an airtight container at room temperature for up to 2 weeks.
Preheat oven to 400 degrees F. Butter eight ramekins (I used medium custard cups). Beat together sugar and butter then add the Maple Syrup. Add eggs one at a time. Add milk and mix well. In a separate bowl mix the flour and baking powder together then add to batter and mix until smooth. Pour batter into the ramekins (about 6-7 tablespoons per cup). Put the ramekins on a cookie sheet and place in oven. Bake about 20 minutes or until the edges start to pull away. The centers will still be soft. Loosen the sides with knife and turn upside down onto dessert plate that is smeared with Maple Cream. Remove the ramekin. Drizzle Maple Cream over the top of the cake and enjoy.
Submitted By: Debbie & Caitlin Pilc, Williamson NY
2 (7.5 oz packs) refrigerated biscuits
Granulated Maple Sugar with cinnamon
1/2 cup butter, melted
1/2 cup Pure NY Maple Syrup
1/2 cup chopped Walnuts (optional)
Preheat oven to 350o. Spray 10" bundt pan with non-stick cooking spray. Cut biscuits into quarters. Dip in melted butter then roll the dough in the maple/cinnamon sugar and put in bundt pan in layers. Sprinkle chopped nuts as you go if desired. Combine remaining butter and maple syrup and pour over top. Bake for 25-30 minutes or until golden brown. Be careful not to overcook or scorch. Immediately invert onto plate and pull pieces apart to serve.
Put pecans in large bowl, pour stirred egg white over nuts and stir, moistening all nuts. In separate bowl mix Pure NY Maple Granulated Sugar with spices (if using spices). Pour sugar mixture over nuts and stir to coat.
Spread nuts on cookie sheets lined with parchment or foil (for ease of clean-up). Bake at 300° for 30 minutes, turning after 15 minutes.
In a food processor, combine the butter, 6 Tbsp. maple syrup, 3 Tbsp. lemon juice, the lemon zest, coarsely ground pepper, and salt. Process until blended and transfer to a bowl. In another bowl, combine the re- maining 1/4 cup maple syrup, 1 Tbsp. lemon juice, and the finely ground pepper to make glaze.
Submitted By: David Campbell, Mapleland Farms, Salem NY
1 cup pumpkin (mashed)
½ cup sugar
¾ cup Pure New York State Maple Syrup
1 teaspoon vanilla
½ tsp cinnamon
¼ teaspoon salt
1 cup chopped pecans
1 prepared pie shell
Directions: Beat eggs slightly. Combine pumpkin, sugar, Pure New York State Maple Syrup, and vanilla with the cinnamon and salt and mix with beaten eggs. Stir in pecans. Pour into pie shell. Bake at 350° for 35 – 40 minutes. Serve with whipped cream or ice cream.
Directions: Preheat oven to 400 degrees F. Combine regular flour, cake flour, salt, and baking powder. Blend in granulated maple sugar, butter and eggs, then add buttermilk. Blend till all ingredients are mixed. Using a 4 oz ice cream scoop arrange on a lightly greased cookie sheet. Bake for16 to 18 minutes, or until golden brown.
Immediately remove from cookie sheet and cover with a generous amount of Maple cream. Serve warm and enjoy.