Delicious Desserts
More Maple Recipes

 

Maple Sugar Baked Apples

  • 8 large baking Apples (such as Cortland or Golden Delicious)
  • ½ cup Maple Sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 6 tbs. Brown Family Farm 100% pure maple syrup
  • 4 tbs. unsalted butter, cut into small pieces
  • ¼ - ½ cup raisins (optional)
  • 1 cup water

Peel skin off top quarter of each apple. Core apple, leaving bottom intact. Stand apples in 13x9x2-inch baking pan. Mix sugar and spice in bowl. Reserve 2 tablespoons mixture. Fill apple cavities with remaining sugar mixture and raisins if desired. Spoon ½ tablespoon maple syrup into each cavity. Scatter 3 tablespoons butter piece over apple. (can be made up to 4 hours ahead. Cover & chill)

Preheat oven to 350° F. Pour ½ water into pan with apples. Bake apples 35 minutes. Add reserve 2 tablespoons sugar mixture, 2 tablespoons maple syrup, 1 tablespoon butter, and ½ cup water to pan. Bake until apples are tender when pierced with skewer, about 25 minutes longer. Transfer apples to 8 bowls. Place baking pan atop 2 burners: boil over medium-high heat until syrupy, about 2 minutes. Drizzle sauce over apples. Serve with maple whip cream, if desired. 8 servings.

 

Maple Whipped Cream

  • 2 cups (16 fl. Oz.) Heavy Cream
  • ¼ to ½ cup Brown Family Farm 100% pure maple syrup*

Whip cream, fold in Maple.
*Substitute Maple Syrup for 1 ½ cups of 100% pure organic maple sugar

Blueberry-Maple Bread Pudding Back to top

  • 1 cup fat-free half-and-half (or regular)
  • 1/4 cup Brown Family Farm pure maple syrup
  • 1/2 tsp. vanilla
  • 4 cups French bread, cubed
  • 1 cup fresh or frozen blueberries

Preheat oven to 350°F. In a medium bowl, whisk together half-and-half, maple syrup, vanilla, and eggs. In a large bowl, pour half-and-half- mixture over bread cubes; mix well. Fold in blueberries and pour into 2-quart baking dish. Refrigerate 15-30 minutes. Bake, uncovered, in preheated oven until set, about 30-40 minutes. Serve warm with vanilla or maple-pecan ice cream. 4-6 servings.

Blueberry-Stuffed French Toast Back to top

  • 8 oz package low-fat cream cheese
  • 12 slices of white bread
  • 1-1/2 cups frozen blueberries
  • 12 eggs
  • 2 cups milk
  • 1/3 cup Brown Family Farm pure maple syrup

Preheat oven to 350°F. Spread all the cream cheese rather thickly on six slices of the bread. Place bread, cream-cheese side-up on the bottom of a lightly greased 9x13-inch baking dish. Sprinkle blueberries evenly on top of the bread. Cube the remaining 6 slices of bread and sprinkle over the blueberries. In a bowl, combine eggs, milk and maple syrup; mix well. Pour mixture over bread cubes, cover with foil, and refrigerate overnight. Bake for 30 minutes covered with foil and 30 minutes uncovered, for a total of 1 hour. Serve with Brown Family Farm maple syrup.

Caramel Apple Tarte Tatin   Back to top

  • 3/4 cup Brown Family Farm pure maple syrup
  • 1 tbsp. water
  • 4 tbsp. butter, chilled
  • 2 tbsp. heavy cream
  • 6 tbsp. butter melted
  • 1 cup sugar
  • 4 golden delicious apples, peeled, seeded and quartered
  • 1 box puff pastry dough, cut into an 8” circle
  • Vanilla ice cream

To make caramel sauce:
In a small pot, combine maple syrup and water. Without stirring, heat over medium high heat until syrup boils and turns to a dark brown. Remove from heat and stir in butter and cream. Be careful as the syrup may be hot and may splatter with the addition of the butter and cream. Pour mixture into an 8-inch cake pan.

To make apple filling:
Pre-heat oven to 350°F. In a medium bowl, combine sugar, butter, and apples. Place apples in heavy baking pan, over syrup mixture. Place puff pastry circle on top of apples; prick with fork. Bake for 25 minutes or until apples are tender. Remove from oven and carefully remove puff pastry. Set puff pastry aside. Put baking pan (with apple mixture) over medium heat and simmer until the juices have completely evaporated. Watch constantly so it doesn’t scorch.

To finish the tarte tatin:
Put puff pastry back on top of apples and flip pan onto large round platter. Remove pan. Slice and serve warm with a scoop of vanilla ice cream.

Chocolate Devastation Cake   Back to top

  • 2-1/2 cups flour
  • 1/2 cup cocoa powder
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. sea salt
  • 1-1/2 cup Brown Family Farm pure maple syrup
  • 1/2 cup canola oil
  • 1/2 lb. soft tofu
  • 1 tbsp. vanilla extract
  • 1 tbsp. raspberry vinegar

Preheat oven to 350°F. Sift dry ingredients into a large bowl and mix thoroughly. Mix wet ingredients in a blender until no lumps of tofu remain. Pour wet ingredients into dry bowl. Fold together, do not over mix. Pour batter into lightly oiled and floured 9 inch spring form cake tin. Bake for 35-45 minutes, checking with a toothpick to ensure it is cooked throughout. Allow to cool before icing.

Gingerbread Cookies and House Dough   Back to top
Susan Marcia Fein Chef of Living Arts Kitchen in Austin Texas

  • 1 lb butter or non-hydrogenated margarine
  • 1-3/4 lb non-hydrogenated shortening
  • 2 lb Brown Family Farm pure maple sugar
  • 14 oz eggs (about 8)
  • 2-3/4 lbs molasses
  • 4 tsp baking soda
  • 2 tsp salt
  • 4 tsp ginger
  • 2 tsp cinnamon
  • Dash of clove
  • 6 lb spelt flour or unbleached white flour

Combine butter and shortening in bowl and blend until creamy. Add Brown Family Farm pure maple sugar and beat until creamy and a little lighter. Add eggs and molasses and continue beating. Sift all the dry ingredients and add to the butter mixture until well incorporated. The dough should be soft yet firm. If too soft, add a bit more flour. Remember, you can always add more flour but you cannot take the flour out so add slowly.

Refrigerate the dough for an hour before rolling out. Roll the dough in small batches to desired thickness, cut out the shape you wish, and bake on parchment covered cookie sheet for 15-18 minutes at 350-375°F. Or until just starting to turn golden brown at the edges and puffy in the center. Decorate with icing or just eat as is. This recipe is also excellent for gingerbread houses. Bake until quite firm.

Maple Almond Tart   Back to top

    For the shell:
  • 1-3/4 cups flour
  • 2 sticks cold butter, cut into pieces
  • 1/4 tsp cream of tartar
  • 1/2 cup ice water
  • Rice for weighting shell
    For the filling:
  • 4 tbsp. corn starch
  • 1/2 cup water
  • 1-1/2 cup Brown Family Farm pure maple syrup
  • 1/2 stick butter, cut into pieces
    For the topping:
  • 1 cup whipping cream
  • 1/4 cup slivered almonds

In food processor blend flour, butter, cream of tartar until it resembles meal; with motor running add ice water just until dough forms. Shape into a ball, flatten slightly, wrap in wax paper and chill in the fridge for 30 minutes.

Roll out dough into a 1/8 inch thick rectangle on a lightly floured surface, fold into thirds and roll out again into 1/8 inch thick rectangle. Fold again into thirds and roll out 1/2 inch thick. Fold into thirds and wrap in wax paper and chill for 30 minutes.

Roll out 1/2 the dough 1/8 inch thick, reserving the remaining half for another pie (it will keep 3 months wrapped and frozen). Fit into a 10-inch tart pan and prick bottom all over with fork. Freeze 30 minutes.

Line with foil paper and rice or pie weights. Bake shell in the middle of 400°F oven for 15 minutes, remove foil and rice and continue baking for another 10 minutes or until golden brown. Remove from oven, discard rice and let pie shell cool on rack completely before filling.

Make filling – mix all ingredients in a heavy saucepan and cook for 5-7 minutes, stirring continuously with whisk until thick and let filling cool completely before filling tart shell. Whip cream until stiff. Gently remove cooled tart shell from tart pan and place on serving platter. Fill shell with maple filling, mound whipped cream on top and out to the very edges of the tart shell. Sprinkle almonds on top. Cover with plastic wrap and refrigerate 6-8 hours before serving. Best if chilled overnight. Serves 8 to 10.

Maple Bars   Back to top

  • 1/2 cup Brown Family Farm pure maple sugar
  • 2/3 cup flour
  • 1/2 cup softened butter
  • 1 cup chopped walnut
  • 1 cup rolled oats
  • 1/2 tsp. baking powder
  • 1/2 cup Brown Family Farm pure maple syrup
  • 1 tsp pure vanilla
  • 1 egg

Preheat oven to 350°F. Grease 8 x 8 pan. Mix all ingredients together thoroughly. Spread in pan. Bake 30 –35 minutes. Cut into squares while still warm.

Maple Cheesecake   Back to top

  • 16 oz cream cheese
  • 3/4 cup Brown Family Farm pure maple sugar
  • 2 eggs
  • 1 tsp. maple syrup
  • 2 tsp. lemon juice
  • (Syrup and lemon optional)

Mix all ingredients well. Pour into a cheesecake pan. Bake at 350°F for 30 - 35 minutes.

Maple Crème Brulée   Back to top

  • 1 pint of heavy cream
  • 2 tsp vanilla extract
  • 6 egg yolks
  • 1/2 cup Brown Family Farm pure maple syrup
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 2 strawberries, sliced
  • 8 blackberries
  • 8 raspberries

Preheat oven to 250°F. In a non-reactive heavy bottom pot, bring cream and vanilla to a boil. Remove from heat. In a medium stainless steel bowl, whisk the egg yolks, maple syrup and salt. With a small ladle, slowly add 2/3 of the hot cream mixture and whisk until the bowl is the same temperature as the remaining cream. Pour this mixture back into the remaining heavy cream and beat. Strain the mixture through a fine mesh strainer. Fill ramekins (an individual baking dish) full. Bake in a warm water bath* for 45 minutes.

Remove ramekins from the water bath and place onto a clean sheet pan. Let rest for 45 minutes and then refrigerate for 4 to 6 hours. To finish the custard, place 2 tablespoons of sugar on top of each custard and use a blowtorch over the top to caramelize the sugar until golden brown. You could also put it under the broiler briefly. Watch carefully so the custard doesn’t burn. Decorate the top of each creme brulée with berries.

* To create a water bath, place ramekins in 2” baking pan. Place on oven rack and fill the pan with water until it reaches approximately 2/3 up the sides of the ramekin.

Maple Upside-Down Cake   Back to top

  • 8 tbsp. butter, softened
  • 3/4 cup Brown Family Farm pure maple syrup
  • 2 medium Golden Delicious apples, cored, unpeeled and cut into 1⁄2 inch rings
  • 1/4 cup finely chopped candied ginger (optional)
  • 1-1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 3/4 cup maple sugar
  • 2 large eggs, separated
  • 1/2 cup milk
  • Whipped cream or crème fraiche

Preheat oven to 350°F. Melt 4 tablespoons butter in an 8 or 9 inch, low-sided skillet. Add maple syrup to melted butter. Simmer over medium heat for five minutes. Remove from heat (if using ginger, add to mixture at this time). Arrange apple slices decoratively in the skillet, as close together as possible without overcrowding. In a medium bowl, sift together flour, baking powder and salt In a large bowl, cream the remaining 4 tablspoons butter with 1⁄2 cup sugar and egg yolks until light and fluffy. Add milk and dry ingredients, alternately, to the butter mixture.

In a clean bowl beat egg whites until stiff; beat in remaining 1⁄2 cup sugar. Fold egg white mixture gently into batter mixture until just blended. Spread batter evenly over apples. Bake on the middle rack of the oven for 40 to 45 minutes, or until toothpick inserted in the center comes out clean. Remove pan from oven and let cool for 5-10 minutes. Invert cake from pan onto serving plate. Serve cake warm with whipped cream or crème fraiche.

Maple Whipped Cream   Back to top

This is a treat any time of the year. The unique color and light flavor of Maple Whipped Cream makes it versatile for any table. Add 1/4 cup of chopped walnuts for a Puff Pastry filling or topping for Fruit of Cake.

  • 2 cups (16 fl. oz.) heavy cream
  • 1/4 to 1/2 cup (to taste) Brown Family Farm pure maple syrup, -or- 1/2 to 1 cup Brown Family Farm pure maple sugar

Whip cream, fold in maple.

Old New England Pudding   Back to top

Indian pudding is one the oldest New England desserts on record, and you’ll know why after tasting this creamy maple version. For a stronger maple flavor, use a darker grade of syrup.

  • 5 cups milk
  • 4 tbsp. unsalted butter
  • 2/3 cup cornmeal
  • 1/2 tsp. ginger
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 tbsp. molasses
  • 1 cup raisins or finely chopped dates
  • 1 cup Brown Family Farm pure maple syrup

Preheat oven to 350°F. Heat milk over medium heat in a large, heavy bottomed pan or double boiler. Slowly add cornmeal while whisking. Using a wooden spoon, continue to cook and stir until mixture has thickened, about 10 minutes. Reduce heat, add remaining ingredients and stir for another minute or two. Pour into buttered 9 x 13 glass baking dish and bake for 2 1/2 hours. Serve warm, plain or with your favorite ice cream.

Peach Fritters with maple Syrup   Back to top

  • 2 large eggs
  • 3 medium peaches
  • 1/2 cup milk
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 cups vegetable oil (for frying)
  • 1/2 cup Brown Family Farm pure maple syrup
  • 1/4 tsp nutmeg

Beat eggs until egg whites and yolks are thoroughly blended. Stir in milk. Sift flour, baking powder, nutmeg, and salt. Blend into egg mixture until free of lumps. This can be made ahead, like pancake batter, but must be covered and refrigerated.

Wash peaches and towel dry. There is no need to remove the skin, unless it has a thick coating of fuzz. Cut peaches in half and remove pit. Cut each half into 4 wedges. Heat vegetable oil in a 6-cup saucepan over moderately low heat until it reaches 350°F. Press a fork at an angle into the peach wedge to hold it. Dip into batter, covering each peach wedge.

Slide off fork into hot oil and cook until golden brown, about 3 minutes. You may need to roll fritters to brown evenly. Remove fritters and place on a paper towel to drain. Keep warm in a preheated 275°F oven (no more than 30 minutes) until ready to serve. Serve drizzled with Brown Family Farm pure maple syrup or arrange on a platter with a dish of Brown Family Farm pure maple syrup for dipping.

Vermont Sour Cream Icing   Back to top

This recipe dresses up any dessert. Use as a coating on plain or yeast cakes, doughnuts or cookies.

  • 1 cup sour cream
  • 1 cup Brown Family Farm pure maple syrup

Mix sour cream and Brown Family Farm pure maple syrup in a saucepan. Bring to a simmer. Cook until mixture coats a spoon.

Zucchini Date Bread   Back to top

  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups Brown Family Farm pure maple sugar
  • 2 tsp vanilla
  • 3 cups flour
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 3 cups shredded zucchini
  • 1/2 cup chopped dates

Paddle or whisk eggs, oil, sugar, vanilla in a bowl until well blended. Sift the flour and other dry ingredients together. Add to the egg mixture. Add the zucchini and dates. Pour into pans. Bake at 350°F until done. (About one hour for loaf pans and 45 minutes for cake pans.) Makes 3-4 loaf pans.