Maple Syrup Sundae Sauce
The Hardwick Historical Society served this sauce up at their presentation “Farms in the Historic Landscapes.” We were happy to donate the syrup to the event. A little sauce goes a long way with these ingredients!
1 1/4 cup maple syrup
1 cup sugar
1/4 tsp salt
1/2 cup heavy cream
2 tblsp butter
Bring all ingredients to a boil. Simmer 5 minutes stirring occasionally. Cool slightly and serve over your favorite ice cream.
Maple Walnut Scones
LOVE this recipe given to me by Eva, a devoted HSS fan, who found it in Yankee Magazine. These scones are the best. Thanks for giving me a sample, Eva!
3 cups flour
1 1/2 tablespoons baking powder
3/4 teaspoon salt
1/2 cup butter (one stick)
2 eggs, beaten
1/2 cup dark maple syrup
1/3 cup heavy cream
1 cup chopped walnuts
Heat oven to 375. Grease and flour a cookie sheet. Combine flour, baking soda and salt in bowl and blend with a whisk. Cut in butter with a pastry blender or two knives. In a separate bowl beat the eggs, blend in syrup and cream. Make a well in the center of dry ingredients and add the wet ingredients all at once. Mix in walnuts and stir just enough to blend together. Gather the dough into a ball and roll out between 2 pieces of wax paper into a circle about 1 1/2 inches thick. Cut into 8 pie shaped pieces and place on the prepared cookie sheet. Brush the tops with additional syrup and bake 20 minutes. Yummy!
Maple Sugared Walnuts
A recipe given to me by Teresa Mazik. These are the most wonderful tasting tidbits in the world! Plus, since I’m eating walnuts, I can justify my addiction since I’m getting my omega-3’s!
6 cups walnut halves
1/2 cup maple sugar
1 tablespoon coarse salt
1/2 teaspoon cinnamon
1/4 cup brandy (Teresa uses Allen’s ginger brandy)
2 tablespoons vanilla
1 1/2 cups pure maple syrup
2 tablespoons butter
1. Toast walnuts in 350 degree oven 10-15 minutes. Cool completely.
2. Combine sugar, salt, and cinnamon in small bowl.
3. In a deep skillet, combine syrup, brandy, vanilla, and butter. Boil and reduce by half (about 10 minutes).
4. Stir in nuts and cook for an additional 3-5 minutes more (coat well).
5. Remove from heat and immediately add sugar mixture.
6. Place in fridge to set. Let cool 6 hours or overnight.
Hot Mulled Maple Cider
From the Maple Syrup Cookbook by Ken Haedrich.
Maple Syrup Cookbook: 100 Recipes for Breakfast, Lunch & Dinner
1. Pour one gallon of fresh cider into a large pot on the stove or into a crockpot or slow cooker.
2. Add a 1/2 cup of maple syrup
3. Place 1 teaspoon of whole cloves, 1 teaspoon of whole allspice, and 3 cinnamon sticks on a square of cheesecloth and tie up. Add to the pot
4. Heat the cider to a boil, stirring regularly.
5. Simmer for at least 15 minutes so the spices blend. Enjoy!
Maple + Everything Cookies
From Megan’s kitchen (the kids LOVE these, and I do too!)
3/4 cups butter
1 cup white sugar
1/2 cup brown sugar
1/2 cup real maple syrup
1 1/2 teaspoons vanilla extract
2 cups pastry flour
1 cup all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
2 cups total of anything in your cupboard such as white, dark or milk chocolate, oats, raisins, nuts, coconut, flax seed, or m&m’s. Be creative!
Cream butter, sugars, vanilla, eggs. Fold in other ingredients and drop spoonfuls onto cookie sheet. Bake at 375 for 10 minutes.
Add your favorite recipe below!