Maple Recipes

One of Vermont’s Fine Maple Producers

Good Morning Pancakes with Pure Vermont Maple Syrup

Leaf shaped pancakes with Pure Vermont Maple Syrup 2 Cups Bisquick
2 Tablespoons brown sugar
2 teaspoons cinnamon
1 teaspoon ground allspice
1 1/2 Cup evaporated milk
1 1/2 Cup pumpkin
2 teaspoons vegetable oil
2 eggs
1 tsp. vanilla

In large mixing bowl, combine biscuit mix, cinnamon & allspice. Add evaporated milk, pumpkin, oil, eggs & vanilla. Beat until smooth. Pour 1/2 cup batter onto heated, lightly greased griddle. Cook until top surface is bubbly and edges are dry. Turn, cook until Golden. Serve with your favorite grade of Vermont Maple Syrup.

Maple Cream Pie

1 cup maple syrup ­ bring to a boil in large sauce pan.

Mix together:
     yolks of 2 eggs
     2 rounded Tbsp. Cornstarch or flour
     1/4 cup milk

Beat together until light ­ add 1 1/4 cup milk. Beat again. Stir unto boiling syrup. Stir until thickens over low heat. Pour thickened mixture into baked pie shell. Frost with meringue and brown lightly in oven; or frost with whipped cream.

Maple Glazed Ribs

3 lbs. Pork spareribs, cut into serving pieces
1 cup maple syrup
3 Tbsp. Orange juice concentrate
3 Tbsp. Ketchup
2 Tbsp. Soy sauce
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
1 Teasp. curry powder
1 garlic clove minced
2 green onions, minced
1 Tbsp. Sesame seeds, toasted

Place ribs, meaty side up, on a rack in a greased 13″ x 9″ x 2″ baking pan. Cover lightly with foil. Bake at 350 for 1 1/2 hrs. Combine the next nine ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat; simmer for 15 min., stirring occasionally. Drain ribs, remove rack and return ribs to pan. Cover with sauce. Bake, uncovered, for 35 min., basting occasionally. Sprinkle with sesame seeds just before serving. Yields 6 servings.

Maple Salad Dressing

1/2 Cup dark maple syrup
1 tsp. dry mustard
1/2 tsp. salt
1 tsp. celery seed
1/2 tsp. dry onion or 1 T. fresh
1/3 c. white or cider vinegar
1/2 c. light salad oil

Blend syrup, dry mustard, salt, celery seed, onion, vinegar and salad oil thoroughly. Put in refrigerator for at least 1 hour before serving to let flavors meld.

Maple Butternut Pie

Pie Crust:
   1 c. flour
   1/2 teasp. salt
   1 1/2 teasp. baking powder
   1/2 c. shortening
   1/3 c. ice water

Blend in dry ingredients and shortening. Add water to make workable dough, shape into a ball and refrigerate.

   2 eggs
   1/3 c. sugar
   1 c. maple syrup
   1/2 teasp. salt.
   1 teasp. vanilla
   1 c. butternut meats or walnuts, chopped

Beat eggs, sugar, butter, salt and vanilla. Add butternut meats. Roll out the pie crust, place in a 9 inch pie pan, pour in the filling. Bake at 375 about 40 min. May be served with whipped cream or vanilla ice cream.