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Enjoy some old time Vermont maple recipes below. We will be adding more
recipes periodically so check back to see what's new for tasty dishes using
Vermont maple syrup.
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VERMONT
MAPLE SYRUP CHEESECAKE |
For crust:
24 5x21/2-inch graham crackers
1 stick (1/2 cup) unsalted butter
1/2 cup pure Vermont maple syrup (Grade A or B) |
For filling:
4 8oz. packages cream cheese
1 cup pure Vermont maple syrup (Grade A or B)
4 large eggs
1 Tablespoon vanilla
1/2 cup heavy cream |
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Preheat oven to 350 degrees F. |
Make crust:
In a food processor finely grind graham crackers (makes 31/2 cups). Melt
butter. In a large bowl stir together graham cracker crumbs,
butter and maple syrup and press evenly into bottom and up side of a
10-inch springform pan. Wrap bottom and side of pan with two
layers of heavy-duty foil to avoid leakage.
Make filling:
In a bowl of a standing mixer fitted with paddle attachment or in a food
processor beat cream cheese on low speed, scraping down side of bowl
occasionally, until smooth. Add syrup and eggs, one at a time,
beating well after each addition. Add vanilla and cream and beat
until just combined.
Pour filling into crust and bake in middle of oven 1
hour (cake will not be set in center but will set as it chills).
Cool cake in pan on a rack. Chill cake, covered, at least 8 hours
and up to 4 days.
Remove side of pan. Serve cheesecake in wedges,
drizzled with maple syrup. |
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KATHRYN
PALMER'S MAPLE BARS |
3/4 cup sugar
1/2 cup vegetable shortening
1 cup maple syrup
1 teaspoon vanilla extract
2 cups regular oats |
1 cup all-purpose flour
1/4 cup flaked sweetened coconut
1 teaspoon baking powder
1/2 teaspoon salt
Vegetable cooking spray |
| Cream sugar and shortening at medium speed
of a mixer until light and fluffy (about 5 minutes). Add syrup,
vanilla, and eggs; beat until well-blended. Combine oats and next
4 ingredients; stir well. Add to creamed mixture, stirring just
until dry ingredients are moistened.
Pour batter into a 13x9-inch baking pan coated with
cooking spray. Bake at 350 degrees for 40 minutes or until a
wooden pick inserted in center comes out clean. Yield: 2 dozen
Calories 145
(30% from fat); Protein
2.1g; Fat 4.8g (sat
1.6g,mono 1.6g,poly 1.4g); Carb
23.8g; Fiber 0.9g; Chol
18mg; Iron 0.8mg; Sodium
58mg;Calc 23mg |
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MAPLE
BUTTER ICING |
6 Tbsp softened butter
6 Tbsp maple syrup
2 cups confectioners sugar
Beat together butter and syrup Slowly beat in
sugar. Beat until mixture is smooth and thick. Add more
sugar if needed. |
To Top
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MAPLED
POPCORN |
15 cups popped corn (2/3 cup unpopped)
1/2 cup melted butter
1 cup maple syrup
1/3 cup light Karo syrup |
1/2 teaspoon salt
1/8 teaspoon cream of tartar
1/4 teaspoon baking soda |
Preheat oven to 200 degrees. Spread popped corn into two 9x13 inch
pans. Combine next five ingredients in a large saucepan and cook
to 236 to 240 degrees on a candy thermometer (soft ball stage).
Remove from heat and stir in baking soda. Pour over popcorn,
stirring well to coat kernels. Bake one hour, stirring every 15
minutes. Cool. Store in a tightly covered container. |
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MAPLE
SWEET N' SOUR DRESSING |
1/2 cup oil
1/2 cup vinegar
1/2 cup catsup
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3/4-1 cup maple syrup
pinch of horseradish
1 tsp garlic, minced |
Mix all ingredients together thoroughly. |
To Top
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VERMONT
SPRING CHICKEN |
1 chicken, 21/2-3
lbs., cut up, or
equivalent chicken breasts
1/2 tsp. grated lemon rind
dash of pepper
2 tsp. lemon juice |
1/4 cup butter, melted
1/2 cup maple syrup
1/2 tsp. salt (optional)
1/4 cup chopped almonds |
Place chicken pieces in shallow buttered baking dish. Mix
remaining ingredients and pour evenly over chicken. Bake uncovered
50-60 minutes at 400 degree F. Baste occasionally. Delicious
on a bed of rice. |
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