2010 Maple Recipe Winners
DOUBLE MAPLE KIELBASA KABOBS
Boil kielbasa in water for 10 minutes. Cool. Slice into ½ inch pieces. Sauté in maple syrup, enough to coat the kielbasa pieces. Wrap in maple bacon. Put under broiler until crisp. Serve with spicy maple mustard.
2 lbs. yellow eye beans – soak overnight in water (beans should be covered 2 to 3 inches above beans). Rinse beans. Cook beans for 30-40 minutes until tender. Strain juice from beans – reserve it. Add 2 teaspoons of dry mustard, 1-cup sugar. I add 2 cups dark maple syrup. Add cut up salt pork and 1 onion (chopped) in cooker. Add reserved juices and beans. Stir.
375 degrees for 4-5 hours. Cover with water about an inch over beans. Check after each hour to make sure beans are covered with water.
MAPLE GLAZED CHICKEN WINGS
1 small onion chopped
Combine onion, maple syrup, chili sauce, vinegar, mustard and Worcestershire
sauce in shallow dish. Add wings, marinate for 4-5 hours in refrigerator – turn frequently.
Preheat oven to 400 degrees. Bake till golden crispy.
MAPLE APPLE CHUTNEY
1-cup apple cider vinegar
Method of Preparation:
Bring vinegar and maple syrup to a boil in a heavy non-aluminum saucepan.
Stir until dissolved. Reduce heat and simmer for 10 minutes. Peel and
core apples and cut into ½ inch pieces. Toss lemon juice into apples.
Combine garlic, ginger, salt and red pepper and chop very fine, almost a paste. Add apple mixture, garlic mixture, raisins and mustard seeds to vinegar. Simmer until apples are tender and chutney thickens (approximately 45 minutes)
Mix all ingredients in a bowl. Broil lightly on both sides. Great for
salads, stuffing, onion soups, or just to munch on.
MAPLE SYRUP SALAD DRESSING SWEET ‘N SOUR
Mix all together and shake well.
Combine all and pour over pork. Refrigerate and marinate overnight.
Roast at 325 degrees for 3 hours, if using a pork roast. Drizzle extra
sauce over pork and serve.
MAPLE WALNUT BROWNIES
Chewy, moist and with assertive-yet-smooth maple flavor, these brownies are a great change from chocolate.
1-1/4 cups (5 ¼ oz.) King Arthur Unbleached All-Purpose Flour
Preheat oven to 350 degrees. Lightly grease an 8” square pan. Whisk together the flour, salt, and baking powder; set aside. Melt the butter and brown sugar together in the microwave or over a burner; remove from the heat and stir in the syrup. Allow the mixture to cool to lukewarm. Stir in the eggs one at a time, then the maple flavor. Stir in the dry ingredients and finally the walnuts. Pour into the prepared pan, and bake for 25 minutes, just until the edges pull away from the sides of the pan. Remove from the oven, and cool before cutting and glazing. Yield: sixteen 2” brownies
Whisk everything together, adding more liquid if necessary to make a
MAPLE CARROT BREAD
Beat eggs until foamy. Add maple syrup and oil. Beat until well mixed.
Sift flour with dry ingredients. Add to egg mixture, beating well. Stir
in carrots, walnuts, and raisins. Pour into greased 9x5x3 inch loaf pan.
Bake at 350 degrees for 50-60 minutes or until loaf tests done in center.
Cool completely before slicing.
GLAZED MAPLE BARS
Mix all ingredients; pour into 9x13-greased pan. Bake at 350 degrees for 30-35 minutes.
Blend together until smooth, spread over bars while still hot.
MAPLE BREAD PUDDING
Butter slices of bread, then cube. Add nuts/raisins. Pour maple syrup on bread. Mix all other ingredients and pour over bread mixture. Bake at 350 degrees for 1 hour or until knife comes out clean. Can be served as a dessert warm with ice cream or as a breakfast dish served warm. -Diane Cubeta-
MAPLE SPICE COOKIES
Cream shortening, brown sugar, and granulated sugar until fluffy. Beat
in syrup and eggs one at a time. In a separate bowl combine dry ingredients.
Add to other mixture a little at a time. Dough will be sticky. Roll 1-1/2
inch balls in granulated maple sugar and place 2” apart on baking sheet. Bake at 350 degrees for 12 minutes or until light brown and center is set. Cool on wire rack. Serves: 4 dozen
MAPLE CREAM MERINGUE PIE
Place egg whites in a small mixing bowl; let stand at room temperature
for 30 minutes. In a small saucepan, combine cornstarch and water until
smooth. Stir in cream and syrup. Cook and stir over medium-high heat
until thickened and bubbly. Reduce heat to medium; cook and stir 2 minutes
longer. Remove from heat. Stir in small amount of hot filling into egg
yolks; return all to pan, stirring constantly. Bring to a gentle boil;
cook and stir 2 minutes longer. Remove from heat. Stir in butter. Pour
into pastry shell. Add vanilla and vinegar (or cream of tartar) to egg
whites; beat on medium speed until soft peaks form. Gradually beat in
sugar, 1 teaspoon at a time, on high until glossy peaks form and sugar
is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350 degrees for 12-15 minutes or until meringue is golden brown.
Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before
serving. Yield: 6-8 servings.
MAPLE PECAN BARS
Preheat oven to 375 degrees. Spray square baking pan with oil. Combine
butter, ½ cup brown sugar. Separate one egg, reserve yolk. Beat egg white into butter mixture. Add flour, stir well, and blend until dough forms. Press dough to bottom of square baker using lightly floured fork. Bake 15 minutes.
Meanwhile, chop pecans. Whisk together in small bowl the syrup, reserve egg yolk and remaining egg, ¼ cup brown sugar, vanilla and salt. Stir in pecans. Pour over hot crust. Continue baking 13-15 minutes or until filling is set.
Yield: 25 bars
MAPLE AMBROSIA COFFEE CAKE
In a small mixing bowl, blend together butter and maple syrup (1/3 cup).
Add coconut and pineapple. Mix thoroughly. Set aside. In another bowl,
place 1/3 cup maple syrup and shortening. Blend with mixer on low speed.
Add egg, milk, and vanilla. Blend on low speed until well blended, scraping
sides and bottom of bowl several times. Add flour, baking powder, and
salt. Continue to mix on low speed until dry ingredients are moistened.
Beat on medium speed for 2 minutes. Grease 8-inch square baking pan.
Dust bottom with flour. Spread batter in pan. Spoon maple syrup-coconut
mixture carefully over top of batter, spreading evenly. Bake at 350 degrees
for 30-35 minutes or until coffee cake tests done in center. Serve with
In a small saucepan, combine filling ingredients. Cook and stir over
medium heat until thickened; set aside to cool. In a mixing bowl, cream
butter and sugars. Add egg, vanilla and salt; beat well. Add flour; mix
Shape dough into 2-inch balls. Flatten and place ¼ teaspoon filling in center of each. Fold dough over filling and reshape into balls. Place 1 inch apart on greased baking sheets. Bake at 350 degrees for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
In saucepan over low heat, cook caramels, evaporated milk and maple syrup, stirring occasionally, until caramels are melted. Insert a toothpick into each cookie and dip into caramel topping until completely coated. Dip bottoms of cookies into nuts. Place on wire racks to set.
Yields: about 2 dozen cookies.
Preheat oven to 350 degrees. Mix the sugar with graham crumbs. Pour
into the melted butter and mix with a fork. Press into a 10” spring
form pan and bake for 10 minutes. Beat the cream cheese, maple syrup,
sour cream, and flour and egg yolks together (can be done in a food processor).
In a separate bowl, beat the egg whites until they start to form peaks,
then add the sugar, continuing to beat until they form very firm peaks.
Fold into the maple-cream cheese mixture. Spread the filling over the
crumb crust, and bake for 1 hour and 10 minutes. Turn off the oven, and
leave in the oven with the door open for about 45 minutes, then let cool
on a counter. Chill in the refrigerator for at least 1 hour and unmold.
Serve plain or with Maple sauce. Yield: 12 servings