MAPLE RECIPES

Maple Cheesecake Bars (PDF)	Pan-seared Chicken Breasts with Soy Maple Glaze (PDF)	Maple Apple Dumplings (PDF)
Maple and Parsnip Soup (PDF)	Maple Scones (PDF)	Maple Sticky Buns (PDF)

Maple Expresso Cake

	1 cup maple syrup
	½ cups sugar
	4 cups white or wheat flour
	¼ cup finely ground coffee
	1 tablespoon baking powder
	½ teaspoon salt
	1 cup butter, room temperature
	½ cup sour cream
	6 eggs
	1 tablespoon vanilla extract
	½ cup milk or yogurt

Preheat oven to 350 degrees. Grease a 12 cup Bundt pan or large spring pan.

In a medium bowl combine all dry ingredients.

In a large bowl mix sugar, syrup and butter until light and fluffy. Add sour cream, eggs, vanilla and milk until well blended.

Beat in on low speed the dry ingredients.

Bake for 1 hour.

Maple Oatmeal Chocolate Chip Cookies

	½ cup butter
	1 cup maple syrup
	1 large egg
	1 teaspoon vanilla extract
	1 ¾ cup white and/or wheat flour
	2 cups rolled oats
	½ teaspoon baking soda
	1/8 teaspoon salt
	1 cup miniature chocolate chips
	½ cup walnuts (optional)

Preheat oven to 350 degrees and grease cookie sheets.

Cream butter and maple syrup, then beat in egg and vanilla. Stir in the remaining ingredients.

Drop in teaspoonfuls on the cookie sheet and bake for 12 to 15 min.

Maple Walnut Sweet Rolls

	¾ Cup Milk
	¼ Cup Butter or Margarine
	1 Egg
	¼ Cup Sugar
	1 tsp. Salt
	3 Cups All-Purpose Flour
	2 tsp. Dry Yeast

Put ingredients in your bread machine on the “dough” cycle:
Remove dough from bread machine – pat out into a rectangle.

Brush dough with 2 Tbsp. melted butter or margarine

Sprinkle with ½ cup pure granulated maple sugar and then sprinkle ½ Cup chopped Walnuts.

Roll dough jelly roll-style and cut into 1½” wide pieces and place on side in greased pan.

Cover and let rise for about 40 minutes. Bake at 350º for 15 to 20 minutes.

When rolls come out of oven, spread Pure Maple Cream on top for frosting.

Maple Cheesecake

	8 oz. Cream Cheese, softened
	8 oz. Whipped Topping
	½ cup Granulated Maple Sugar
	1 pre-made Graham Cracker Pie Crust

Mix all ingredients together and pour into pie crust.

Chill overnight.

Sprinkle top with granulated maple sugar before serving.

Bacon Wrapped Scallops with Mango Maple Glaze
Debbie Pilc, Williamson, NY

	8 scallops
	4 strips bacon
	½ cup Pure New York State Maple Syrup
	1 cup mango sauce

Preheat oven to 400°. Wrap each scallop with 1/2 strip of bacon. Place in a small baking dish. Mix the maple syrup and mango sauce well. Baste and bake the scallops for 20 minutes until nearly cooked. Re-baste well and then place under broiler for an additional 10 minutes or until bacon begins to crisp.

Yield: 2 servings

Maple Vinaigrette Salad Dressing

	½ cup New York State Granulated Maple Sugar
	½ cup white vinegar
	½ cup canola oil
	½ teaspoon paprika
	¼ teaspoon garlic powder
	½ teaspoon dry mustard
	¼ teaspoon pepper
	½ teaspoon Mrs. Dash’s Table Blend
	½ teaspoon Worcestershire sauce

Combine all ingredients in a bottle that will seal tightly. Shake vigorously prior to use. Store in refrigerator.

(Note: This salad dressing is almost salt free! There is a negligible amount of salt in the Worcestershire sauce.)

Yield: Approximately 1½ cups

Chicken Teriyaki Maple Stir Fry
Developed by Pat Laubisch, Flyway Farm, Medina, NY

	4 teaspoons canola oil
	1 tablespoon fresh minced garlic
	1 pound boneless chicken breasts cut into bite size strips
	¼ cup teriyaki sauce
	1 cup red pepper cut into bite size strips
	2 cups zucchini cut into bite size strips
	2 cups sliced mushrooms
	1 cup snow peas
	1 tablespoon soy sauce
	1½ tablespoons Pure New York State Maple Cream
	1 – 2 dashes of hot sauce to taste (optional)

Heat oil until hot in wok.

Add fresh minced garlic and sauté till just starting to turn golden 1 – 2 minutes.

Add chicken strips. Toss while cooking.

After chicken is partially cooked (about 4 minutes) add Teriyaki sauce and continue to toss to blend.

Cook chicken until done.

Remove chicken from pan with a slotted spoon. Set aside.
Add red pepper strips and toss with spoon while cooking for about 1 minute.

Continue to add vegetables in order listed letting each addition heat and cook a little before adding the next (about a minute or so).

Sprinkle soy sauce over vegetables and a little more Teriyaki sauce if needed.

When vegetables are the desired doneness of your choice, add maple cream and toss to coat hot vegetables.

Return chicken to pan and toss together with the vegetables until chicken is hot.

If needed, add a little additional Teriyaki sauce and a dash or two of hot sauce if you choose.

Serve over rice.

Spicy Maple Glazed Pork Chops
Debbie Pilc, Williamson, NY

	4 – 8 pork chops
	1½ cups Pure New York State Maple Syrup
	½ cup white vinegar
	¼ cup horseradish
	2 tablespoons ancho chile powder

Preheat oven to 400° F. Mix the maple syrup, horseradish and chile powder well. Sear the pork chops on both sides then place in a baking dish. Set aside half of the glaze for finishing. Baste the glaze over the chops and continue basting while the chops finish cooking. Pour the reserved glaze over the chops just before serving.

Yield: 4 - 8 servings

Maple Baked Pears

	2 ripe but firm Bartlett pears
	4 tablespoons lemon juice
	1 tablespoon unsalted butter
	2 tablespoons Pure New York State Maple Granulated Sugar
	2 tablespoons Pure New York State Maple Syrup
	Water
	½ teaspoon pure vanilla extract

Preheat oven to 375° F. Peel the pears and cut them in half lengthwise. Using a melon baller or a spoon, scoop out the cores. Brush the pears with lemon juice to prevent browning.

Melt the butter in an ovenproof skillet just large enough to hold the pears in a single layer. Add the Maple Granulated Sugar and cook over moderately low heat, stirring, until the sugar is dissolved. Add the pears and turn them several times to coat with the syrup. Arrange the pears, cut side down, in a single layer and bake for about 30 minutes, basting occasionally with pan juices, until just softened and golden.

Transfer the pears to a platter and keep warm. If necessary, add a little water to the skillet to thin the syrup. Remove from the heat and stir in the vanilla. Pour the syrup over the pears and serve warm or at room temperature.

Yield: Serves 4

Maple Custards with Sugared Pecans

	3¼ cups Pure New York State Maple Syrup
	16 large egg yolks
	4 whole eggs
	4 tbsp unsalted butter
	2 cups pecan halves (½ pound)
	¼ cup New York State Granulated Maple Sugar
	salt
	boiling water
	whipped cream, for serving

Preheat oven to 325° F. Spoon teaspoon of maple syrup into each of twelve ½ cup ramekins, swirling to coat the bottoms. Arrange the ramekins in a large roasting pan.

In a large stainless steel bowl, whisk the yolks with the whole eggs until blended. Whisk in the remaining 3 cups of maple syrup. Pour the mixture into the ramekins. Carefully pour enough very hot water into the roasting pan to reach halfway up the sides of the ramekins. Cover the pan with foil and bake for 55 minutes, or until the custards are just set.

Using tongs, immediately remove the ramekins from the hot water and let cool to room temperature. Refrigerate the custards for at least 6 hours or overnight.

Meanwhile, in large skillet, melt the butter. Add the pecans and stir to coat with butter. Cook over moderate heat until lightly browned, about 5 minutes. Put the granulated maple sugar in a large bowl. With a slotted spoon, transfer the pecans to the bowl with the granulated maple sugar and toss to coat. Transfer the nuts to a baking sheet, shaking off any excess sugar. Sprinkle lightly with salt. Let cool.

Carefully run a thin knife around each custard. Dip each ramekin in a bowl of boiling water, and then quickly invert the custard onto a plate. Spoon whipped cream over the custards, garnish with the sugared pecans and serve.

Make ahead, the custards can be refrigerated for up to 2 days. The sugared pecans can be stored overnight in an airtight container.

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