2010 Maple Recipe Winners

Main Dishes



Hormel Maple Bacon
Maple syrup
Spicy maple mustard

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.
-Jim Doyle-


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.
-Betty Rafus-



1 small onion chopped
1-cup pure maple syrup
2 tablespoons chili sauce
2 tablespoons cider vinegar
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
2 ½ lbs. chicken wings

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.
-Diane Cubeta-



1-cup apple cider vinegar
¾ cup pure maple syrup
5 tart apples (i.e. Granny Smith)
2 tablespoons lemon juice (1 lemon)
5 large garlic cloves
1 oz. fresh ginger, peeled and coarsely chopped
¾ teaspoon salt
½ teaspoon dried crushed red pepper
¾ cup golden raisins
1 tablespoon yellow mustard seeds

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)
-Ken Black-


1 cup - 1 inch dried bread cubes
2 tablespoons maple syrup
1-tablespoon extra virgin olive oil
1 teaspoon Italian Seasoning
½ teaspoon garlic salt

Mix all ingredients in a bowl. Broil lightly on both sides. Great for salads, stuffing, onion soups, or just to munch on.
-Jim Doyle-


1-cup maple syrup
½ cup vegetable oil
½ cup cider vinegar
½ cup ketchup OR BBQ sauce makes it spicier; OR ¼ cup ketchup + ¼ cup BBQ sauce 2-3 teaspoons horseradish (more if you want)
2-3 teaspoons minced garlic

Mix all together and shake well.
-Denise Carrier-


½ cup maple syrup
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon Dijon mustard
2 cloves garlic, minced
2 teaspoons orange zest
1 teaspoon Worcestershire sauce

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.
-Deborah Dymek-



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
¾ teaspoon salt
½ teaspoon baking powder
6 tablespoons (3/4 stick) unsalted butter
¾ cup (5 5/8 oz.) brown sugar
1/3-cup (3 ¼ oz.) maple syrup
2 large eggs
½ teaspoon maple flavor
¾ cup (3 oz.) chopped walnuts

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

1 cup (4 oz.) glazing sugar or confectioners’ sugar
2 tablespoons maple syrup
1-2 tablespoons milk or cream

Whisk everything together, adding more liquid if necessary to make a pourable glaze.
-Deborah Dymek-


2 eggs
¾ cup maple syrup
2/3-cup salad oil
1-3/4 cups flour
¾ teaspoon baking soda
1-teaspoon cinnamon
1-teaspoon nutmeg
½ teaspoon salt
1-1/2 cups grated carrots
1-cup walnuts, chopped
¾ cup raisins

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.
-Suzanne Boyle-


1 cup shortening
1-cup sugar
1 cup VT maple syrup
2 eggs
2 teaspoons vanilla
2 cups rolled oats
1 1/3 cups flour
1-teaspoon baking powder
½ teaspoon salt
Walnuts on top

Mix all ingredients; pour into 9x13-greased pan. Bake at 350 degrees for 30-35 minutes.

2 cups confectioner’s sugar
½ - 1 cup VT maple syrup

Blend together until smooth, spread over bars while still hot.
-Denise Carrier-


1-cup pure maple syrup
6-8 slices bread
½ cup chopped pecans
½ cup raisins
2 cups whole milk
1 teaspoon lemon juice
1-tablespoon butter
3 eggs
½ teaspoon salt
½ teaspoon vanilla

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-


1 cup vegetable shortening
1 cup firmly packed brown sugar
½ cup granulated sugar
½ cup dark maple syrup
2 eggs
4 cups all purpose flour
2-1/2 teaspoons baking soda
2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
¼ teaspoon salt
Granulated maple sugar

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
-Shelly Suponski-


3 egg whites
2 tablespoons cornstarch
¼ cup water
1-cup maple syrup
1-cup heavy cream
2 egg yolks, beaten
3 tablespoons butter
1 pastry shell (9 inches), baked
½ teaspoon vanilla extract
½ teaspoon white vinegar or ¼ teaspoon cream of tartar
6 tablespoons sugar

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.
-Ann Torrey-


6 tablespoons butter or margarine, well softened
½ cup packed brown sugar divided
2 eggs divided
1 cup all purpose flour
1-cup pecans, chopped
2/3-cup maple syrup
1-teaspoon vanilla
¼ teaspoon salt

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
-Callie Dix-


3 tablespoons butter, softened
1/3-cup maple syrup
¼ cup flaked coconut
1/3 cup crushed pineapple, well drained
1/3-cup maple syrup
¼ cup shortening
1 egg
½ cup milk
½ teaspoon maple flavoring
1-1/2 cups flour
1 ½ teaspoons baking powder
½ teaspoon salt

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 homemade marmalade.
-Suzanne Boyle-


1/3 cup chopped unpeeled apple
1/3-cup evaporated milk
1/3-cup maple syrup
1/3 cup chopped walnuts

½ cup butter, softened
¼ cup confectioners’ sugar
½ cup maple sugar
1 egg
1-teaspoon vanilla extract
¼ teaspoon salt
2 cups all-purpose flour

1 package (14 oz.) caramels
2/3-cup evaporated milk
2 tablespoons maple syrup
1 cup chopped walnuts

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 well. 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.
-Jean Sarnie-


1/3-cup sugar (preferably maple)
2 cups crushed graham crackers (about ½ pound)
1 ¼ sticks butter, melted

1 lb. cream cheese
¾ cup Pure Vermont Maple Syrup
1-cup sour cream
1-tablespoon flour
6 eggs separated
6 tablespoons sugar (preferably maple)

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
-Jan Durfey-  

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last revised 1-21-13LB