Maple Nut Cake
1 2/3 cup flour 2/3 cup Vermont maple syrup
1 cup brown sugar 1/3 cup water
1 tsp baking soda 1/3 cup oil
½ tsp salt 1 tsp vinegar
½ cup walnuts
Mix all ingredients in a bowl. Grease an 8½ x 12” oblong baking pan. Pour ingredients into pan. Bake at 350 degrees for 35-40 minutes. Serve with ice cream.
Maple Barbecue Sauce
1 cup ketchup ¼ cup finely chopped Granny Smith apple
1 cup pure Vermont maple syrup ¼ cup minced garlic
¼ cup soy sauce 2 tbsp pepper
¼ cup vinegar 2 tsp ginger
¼ cup finely chopped onion 2 tsp Cajun seasoning
Mix all ingredients well. Coat your choice of chicken, steak or pork and grill. Also may be used as a condiment.
Maple Teriyaki Salmon
1/3 cup apple juice 2 tbsp finely chopped onion
1/3 cup pure Vermont maple syrup 1-2 minced garlic cloves
3 tbsp soy sauce 4 salmon fillets
In a bowl, combine the first five ingredients; divide in half and refrigerate one half for basting. Pour remaining marinade into a large sealable plastic bag. Add salmon to bag and seal it, then turn to coat both sides. Refrigerate for 1-3 hours. Drain and discard marinade. Broil salmon 4 inches from heat for 5 minutes. Baste with reserved marinade and broil 10 minutes longer or until fish flakes easily with a fork, basting frequently.
Vermont Spring Chicken
2½-3lb chicken, cut up Dash of pepper
¼ cup butter, melted 2 tsp lemon juice
½ cup maple syrup ¼ cup chopped almonds (optional)
1 tsp salt
Place chicken pieces in buttered baking dish. Mix remaining ingredients and pour over chicken. Bake, uncovered for 50-60 minutes at 400. Baste occasionally.
2 1/2 cups sifted flour 1 tsp ginger
1/2 cup shortening ½ cup molasses
1 1/2 tsp baking soda ½ tsp cloves
1/2 cup sugar ½ cup dark amber VT maple syrup
1 tsp cinnamon ½ tsp salt
1 egg 1 cup hot water
Sift together flour, baking soda, spices and salt. Cream together shortening and sugar until light and fluffy. Add egg; beat well. Gradually add molasses and syrup. Add dry ingredients alternately with water, beating well after each addition. Pour batter into 13x9x2 inch greased pan and bake at 350 for 30 minutes or until cake tests done. Cool, top with whipped cream.
Vermont Maple Apple Pie
Preheat oven to 425. Place apples in pie shell. Mix together spices, maple syrup, egg and cornstarch in a bowl and pour over apples. Place top crust over apples and filling; cut steam vents and sprinkle with maple sugar if desired. Bake 10 minutes. Reduce heat to 350 and continue baking for 25-30 minutes.
Roasted Maple Chicken
½ cup Pure Vermont maple syrup 1 large onion, sliced into large rings
4 boneless chicken breasts ¼ tsp dried sage
¼ cup flour ½ cup water
2 tbsp butter ½ tsp dried thyme
1 tsp dried savory Salt & Pepper to taste
Dredge chicken in mixture of flour and salt and pepper. In Dutch oven, melt butter over medium heat. Add chicken and cook until lightly browned. Remove from heat. Pour maple syrup over chicken, turning to coat. Sprinkle savory, sage and thyme over syrup. Arrange onion over chicken pieces. Pour water around chicken to cover the bottom of the Dutch oven. Bake at 350 degrees uncovered for 45 minutes or until chicken is done, basting as needed. SERVES 4
Maple Vinaigrette Salad Dressing
½ cup granulated maple sugar ½ tsp mustard powder
½ cup cider vinegar ½ tsp pepper
½ cup canola oil ½ tsp Mrs. Dash Table Blend
½ tsp paprika ½ tsp Worcestershire sauce
¼ tsp garlic powder
Combine all ingredients in a bottle and shake well. Store in refrigerator.
Maple BBQ Chicken
2lbs chicken 1/3 cup soy sauce
½ cup dark maple syrup 2 tsp cinnamon
½ cup cider vinegar 2 cloves garlic, finely chopped
Mix all ingredients except chicken together. Pour over chicken and bake at 375˚ for 45 minutes, basting several times.
Grilled Maple BBQ Pork Chops
3lbs pork chops 1/2 tsp onion powder
1 1/2 cups maple syrup 1/4 tsp pepper
2 tbsp chili sauce 1 tbsp Worcestershire sauce
2 tbsp cider vinegar 1/2 tsp dry mustard
Combine all ingredients except the pork chops to make your grilling sauce. Place pork chops on the grill. Grill until tender, brushing frequently with sauce, turning occasionally to glaze evenly.
Blueberry Maple Pie
4 cups fresh or frozen blueberries ¼ cup quick-cooking tapioca
1 cup pure maple syrup 1 tbsp lemon juice
¼ cup unbleached flour Top and bottom unbaked pie shell
Preheat oven to 375˚. Whisk together berries, maple syrup, tapioca and lemon juice until well blended. Pour over unbaked pie shell; place top crust over berry mix; crimp to seal edges. Cut 4 slits in top and bake 1 hour, until juices bubble thickly and crust is golden brown. Cool and serve with vanilla ice cream.
Spicy Maple Wings
Preheat oven to 375 degrees. Place wings on a non-stick baking sheet and season with salt and pepper. Cover with foil and bake for 30 minutes. In a mixing bowl, whisk together maple syrup, orange marmalade, chili sauce and poultry seasoning. Remove chicken from oven. Change to broil. Remove foil and pour sauce over the wings, turning to coat well. Place back in oven and broil for 7 minutes or until wings are beginning to crisp. Be careful not to overcook or scorch.