Directions: Beat eggs thoroughly, add sugar and continue beating. Add sour cream alternately with flour, which has been mixed and sifted with baking soda and salt. Add flavoring, stir well and turn into greased 9" square pan. Bake at 350° F for 25-30 minutes. Serve plain or frosted.
Directions: Preheat oven to 400° F. Grease a 16 cavity standard muffin pan. Stir together all dry ingredients and set aside. In another bowl, cream butter. Add Maple Syrup, sour cream & egg. Stir in nuts. Add the dry ingredients & stir until blended. Spoon batter in pan about 2/3 full. Bake 15-17 minutes. Cool and remove from pan. Drizzle with Maple Cream if desired.
Directions: Boil sugars, water and cream of tarter in saucepan until mixture becomes brittle when dropped in cold water. Cut marshmallows into small pieces and add to mixture. Let stand 5 minutes until melted. Pour over stiffly beaten egg white. Beat until light. Drop from teaspoon onto wax paper. Garnish with candied cherry or pecan halves.
Directions: Combine Pure NY Maple Syrup, shallots, thyme, water, salt, and pepper and place in medium sized flat container. Add hanger steak and marinate for 24 hours. Grill until desired temperature and doneness.
Recipe from the Maple Syrup Cookbook, supplied by Judy Benjamin, Ben & Judy’s Sugarhouse, West Edmeston, NY
Yield: Makes 1 Large Loaf
1 cup Pure New York State Maple Syrup
½ cup vegetable oil
1 teaspoon vanilla extract
zest of 1 lemon, finely grated
1½ cups grated zucchini
1½ cups unbleached or all-purpose flour
1 cup whole-wheat flour
1 tablespoon baking powder
½ teaspoon salt
Directions: Preheat over to 350°. Grease a 9" by 5" pan and set aside.
Beat the eggs with an electric mixer for 2 minutes. Gradually add the maple syrup, oil, vanilla, and lemon zest. Stir in the zucchini. Combine the unbleached and wheat flours, baking powder, and salt in a large bowl. Make a well in the center, then stir in the zucchini mixture. Blend just until smooth, then turn into the prepared pan.
Bake for 50 to 60 minutes, until a tester inserted into the center comes out clean. Cool in the pan for 5 to 10 minutes, then remove and cool completely on a wire rack.
Directions: In a food processor, pulse pecans with on/off turns until finely chopped. Remove. In processor, combine butter and maple syrup. Process until blended. Add pecans. Process with on/off turns just until mixed. Roll butter mixture into a log shape on plastic wrap, using wrap to help form butter. Wrap and refrigerate at least 1 to 2 hours before serving in slices. Store in the refrigerator up to 2 weeks or freeze up to 1 month.
Directions: Combine all ingredients in a large bowl. Mix well. Let mixture sit and absorb moisture for about 5 minutes. Form into mini patties.
When ready to cook, heat a large sauté pan over high heat until hot. Add enough oil to slightly coat the bottom of the pan. Dredge each mini crab cake in more panko breadcrumbs. Cook each crab cake over medium to medium high heat until golden, flip once and cook until golden on that side. Place crab cakes on a sheet tray and finish baking in a 450°F oven until the internal temperature reaches 165°F.
Whisk together sauce ingredients in a small bowl. Let sit 10 minutes to meld flavors. Place a small dollop on top of each crab cake and serve.