1/2 cup butter
3/4 cup Indian sugar
1 cup cold Applesauce, unsweetened*
2 cups flour
1 cup raisins, nuts, cranberries or a mixture
1 teaspoon cinnamon
1/2 teaspoon allspice
Cream butter and sugar*. Add baking soda to applesauce; stir into butter mix. Combine and add other ingredients. Bake in loaf pan, 450°, 40 min.
*If using sweetened applesauce, decrease sugar by 1/2 cup.
A sweet Canadian treat from Quebecois chef, restaurateur and cookbook author Martin Picard.
Click to get recipe and more information.
For best results, use our pure Vermont Maple Syrup.
Mix together, in a large bowl:
3 cups flour
1 cup Indian sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 1/2 teaspoons baking soda
°Mix together and add to above till just moistened.
1 1/2 cup milk
2 beaten eggs
1 teaspoon vanilla
3/4 cup melted butter
Stir in:
1 1/2 cups chopped walnuts
Combine for streusel:
1/3 cup maple sugar
1 teaspoon cinnamon
1 1/2 tablespoons flour
2 tablespoons soft butter
Spread 1/2 of butter in greased loaf pan, sprinkle with Streusel, reserving 2 tablespoons. Spread remaining butter in pan, top with reserved streusel.
Bake 325°, 40-50 min.
This recipe is from the Bushee Family Maple Farm kitchen.
Preheat oven to 400°.
MIX
1/8 cup corn meal
1 1/8 cup whole wheat or white flour (or combine both)
3 teaspoons baking powder
1/2 teaspoon salt
ADD & MIX
1 egg (beaten)
1/2 cup maple syrup
3/4 cup milk
3 tablespoons melted shortening or oil
Stir until well belnded. Do NOT beat.
Pour into well greased 8 x 8 pan and bake at 400° for 20 minutes.
Recipe doubles easily .,. bake in 9 x 13 pan.
Preheat oven to 350.
Combine top 5 ingredients in large mixing bowl.
Cream together maple sugar and butter.
Add pumpkin, egg and vanilla to creamed sugar and butter.
Add wet ingredients to dry ingredients and stir until combined. Spoon rounded tablespoons onto prepared baking sheet (we use parchment paper for easy clean-up).
Smooth tops of cookies with spoon.
Bake for 12-15 minutes or until edges are firm and just begin to brown.
Remove from pan after 2 minutes and set on cooling racks.
Once cool, spread a layer of maple cream on top of each cookie.
Recipe from Vermont Sugarmakers Association
1 tsp. Dry Mustard
12 tsp Dry Basil
1/4 Balsamic Vinegar (can substitute Wine or Cider Vinegar)
1/2 cup Pure Vermont Dark Maple Syrup
1 Tbs Lemon Juice
1 Clove Garlic, minced
1 cup Olive Oil
1 tsp Salt
1/4 tsp Pepper
Combine, whisk, refrigerate.
1/2 cup Pure Vermont Dark Maple Syrup
1/2 cup Ketchup
2 Tbs Chopped Onion
1/2 cup Olive or Canola Oil
1/4 cup Vinegar, Cider or Wine
1 tsp Prepared Mustard
1/2 tsp Salt
1 tsp Celery Seed
Whisk together, refrigerate.
1/3 cup Canola Oil
1/4 cup Vinegar, Cider, Wine, or a combination with Balsamic
1/4 cup Pure Vermont Dark Maple Syrup
1 Tbs Prepared Mustard
1/2 tsp Dried Basil
1/8 tsp Lemon Zest
Salt and Pepper to taste.