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Put all ingredients in saucepan. Don't stir until a drop of cold tap water separates mixture into pliable threads (285º F with a candy thermometer). Turn into a buttered 8 inch square pan. Mark into squares while still soft. Break when cold. SERVES: varies
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Cook syrup and cream in a saucepan over medium heat to 238º (using a candy thermometer). Pour mixture onto a cold, clean surface; cool until lukewarm. Use a spatula to help mixture hold its shape. Form into ¾ inch balls and dip in melted chocolate. MAKES ABOUT 20 PIECES.
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1/3 c. Pure Vermont Maple Syrup
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½ c. Flour
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½ c. Oats
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1/3 c. Brown Sugar
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1 tsp. Baking Powder
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½ tsp. Ground Cinnamon
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¼ tsp. Ground Nutmeg
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1 Egg
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2 ½ c. Fresh Berries
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4 Peeled Peaches & Cut Into Wedges
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2 tbs. Slivered Almonds
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Preheat oven to 325º. Place flour, oats, brown sugar, baking powder, cinnamon, and nutmeg in food processor and pulse 3 times until blended. Add the almonds and pulse until chopped. Add egg and pulse until the mixture is coarse. Combine berries, maple syrup, and peaches in a bowl and toss. Pour fruit mixture into a casserole dish. Crumble oat mixture evenly over fruit. Bake for 35 minutes or until top bubbles. Serve with ice cream. SERVES 6
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¾ c. Pure Vermont Maple Syrup
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3 Eggs, separated
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1 cup Chopped Walnuts
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Ready-made Chocolate Cookie Pie Shell
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1/8 tsp. Salt
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2 cups Non-Dairy Whipped Topping
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2 tbs. shaved semi-sweet chocolate
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Beat egg yolks until bright yellow in color. Add the maple syrup and salt. Cook in top of double boiler until mixture thickens. Cool. Beat egg whites until stiff peaks. Fold egg whites, maple mixture and 2/3 of the whipped topping together. Pour into the pie shell and cover with the remaining whipped topping. Sprinkle with walnuts and shaved chocolate. Freeze for at least 4 hours. SERVES 8
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Mix all ingredients in food processor until smooth. Spread on bagels, English muffins or on waffles.
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Preheat oven to 375º. Beat eggs, maple syrup, lemon juice, vanilla, & salt until foamy. Spread the walnuts into the bottom of the piecrust. Pour in the batter and bake for 30-35 minutes or until firm in the center. DO NOT UNDERBAKE. Allow pie to cool for 30 minutes before serving. SERVES 8
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2 lbs fresh or breaded scallops
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1/4 cup maple syrup
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1/4 cup prepared mustard
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1 tsp lemon juice
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1-3 tsp curry powder depending on preference
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Line broiler pan with foil and arrange scallops in it. Combine syrup, mustard, lemon juice and curry powder. Brush half of this sauce over scallop tops and slide pan under broiler. Broil 5 minutes. Turn scallops and brush with remaining sauce. Broil another 5 minutes.
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½ c. Pure Vermont Maple Syrup
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4 Boneless Chicken Breasts
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¼ c. Flour
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2 tbs. Butter
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1 tsp. Dried Savory
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1 Large Onion, Sliced into Large Rings
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¼ tsp. Dried Sage
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½ c. Water
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½ tsp. Dried Thyme
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Salt & Pepper to taste
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Dredge chicken in mixture of flour and salt and pepper. In Dutch oven, melt butter over medium heat. Add chicken and cook until lightly browned. Remove from heat. Pour maple syrup over chicken, turning to coat. Sprinkle savory, sage, and thyme over syrup. Arrange onion over chicken pieces. Pour water around chicken to cover the bottom of the Dutch oven. Bake uncovered for 45 minutes or until chicken is done, basting as needed. SERVES 4
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½ c. Pure Vermont Maple Syrup
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2lbs. Sweet Potatoes, Peeled & Sliced Thin
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¼ c. Orange Juice
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2 tbs. Brown Sugar
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2 tbs. Stick Butter, Melted
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½ tsp. Salt
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¼ c. Chopped, Toasted Walnuts
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1/8 tsp. Ground Cloves
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Mix syrup, juice, brown sugar, butter, salt, & cloves. Pour over sweet potatoes in the bottom of a casserole dish. Cover with plastic wrap and microwave for high at 10 minutes. Uncover and microwave high at 5 minutes or until potato is done. Sprinkle with the walnuts. SERVES: 6
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