Maple Hot Cocoa Dip

Ingredients:

7 oz marshmallow fluff

8 oz Cool Whip thawed

1/3 c maple hot cocoa: original or mint 

For garnish: optional

Little extra hot cocoa

Crushed candy cane 

Mini chocolate chips

3 mint leaves

For dipping:

Animal Crackers 

Graham Crackers

Instructions: 

Using a hand mixer in a large bowl, blend together the marshmallow fluff, cool whip, and hot cocoa until creamy. Transfer into serving bowl and garnish. Serve with animal or graham crackers. 

Apple Crisp

Ingredients:

8 Apples (5 McIntosh, 3 Granny Smith). Cored, can peel or not, and sliced.

3 Tablespoons plus 2/3 cup flour (all-purpose, or flour of your choice…can be gluten free)

2/3 cup Vermont Sticky maple syrup

2 teaspoons cinnamon

1/2 teaspoon nutmeg

8 Tablespoons butter, softened

1/2 cup granulated Vermont Sticky maple sugar

1 cup rolled oat

1/4 teaspoon salt

1/2 cup walnut or pecans (optional)

INSTRUCTIONS:

Step 1: Preheat oven to 350F

Step 2: Toss apples with  3 tablespoon flour, 2/3 c maple syrup, 2 tsp cinnamon and1/2 tsp nutmeg in large bowl. Then transfer to casserole dish.

Step 3: Make the Crisp Topping. Mix 2/3 c flour, 8 tablespoon butter, and 1/2 c maple sugar in medium bowl until mixture becomes crumbly. Add 1 cup oats, and 1/4 tsp salt, optional…1/2 c nuts.

Step 4: Top the apple mixture with the crumb mixture in the casserole dish.

Step 5: Bake. 

Bake 15 mixtures at 350 F uncovered. Reduce to 325 F and bake for 60 minutes. Note: do not open the oven, just reduce the temperature. 

Step 6: Remove and let rest for 15 minutes before serving. I like to serve with a scoop of vanilla ice cream! 

Mom's Maple Pecan Pie

INGREDIENTS

• 3 eggs

• 4 tablespoons softened butter

• 1 tablespoon cornstarch

• 1 1/2 cup Vermont Sticky Maple Syrup

• 1 cup pecan coarsely chopped

• 1 9" pie shell (unbaked)

Preheat oven 400F

Mix butter and maple syrup. Add eggs one at a time until mixed well. Then add cornstarch.

Fold in pecans. Then pour into unbaked pie shell.

Bake at 400F for 1/2 hour then drop temperature to 350F for another 1/2 hours.

Cool for 1 hour.

Dodson's Chocolate Mousse Pie

Crust:

• 3 cups chocolate wafer cookies (crushed)

• 1/2 cup butter (melted)

In food processor, process wafers until fine. Add melted butter and pulse to mix well.

Press into 10" springform pan, pushing up the sides as high as possible.

Refrigerate for at least 30 minutes. This can be made in advance 2-3 days.

Filling:

• 1 lb semisweet chocolate

• 2 extra large eggs

• 4 extra large egg yolks

• 4 extra large egg whites (room temperature)

• 2 cups whipping cream

• 6 tablespoons Vermont Sticky Maple Syrup

Soften chocolate in double boiler.

In a large mixing bowl, using hand mixer add whole eggs, mix well.

Add yolks, mix well.

In medium size bowl whip cream and maple syrup until soft peaks form. 

Beat egg whites until stiff but not dry. 

Stir a little of the cream and egg whites into the chocolate mixture and combine well (this is to lighten the chocolate)

Using a rubber spatula, fold in remaining cream and egg whites until well mixed with no white steaks appear. 

Pour into crust and spread evenly. 

Chill at least 6 hours, over night is preferred. 

Loosen the crust on all sides and remove springform pan (this well happen when you unlock pan).

Topping:

• 2 cups whipping cream

• 1 -2 tablespoons Vermont Sticky Maple Syrup

Chill a medium size mixing bowl in freezer along with beaters for mixer. 

Whip cream and maple syrup with mixer until you can make soft peaks.

Add whipped cream when serving.

Gram's Pie Crust

Ingredients

• 1 cup shortening

• 2 cups flour

• 1 tsp salt

Mix well

• 1/3 cup milk

• 2 tsp white vinegar

Preheat oven 350F.

Mix and let stand for 2 minutes before adding to flour mixture then mix well until forms a big ball. Add a little flour if sticking to your hands or milk if not staying in ball.

Cut ball in two pieces. Dust counter/work area with flour. Using a rolling pin (or wine bottle if you don't have a rolling pin) roll out dough so just a little bigger than your pie plate. Add a little oil and spread around pie plate. 

Using a spatula, carefully transfer from counter to pie plate. Using thumb and forefinger of one hand and forefinger of other, crimp dough along pie plate edge...fluting the edge (can search internet for pictures on this technique. 

Bake crust 20 - 30 minutes (can cover edges of crust with foil so it doesn't over cook)

Consider pie recipe before cooking, some call for uncooked pie crust.

Sara's Peanut Butter Chocolate Chip Cookies

INGREDIENTS

• 1/4 tsp salt

• 3/4 tsp baking soda

• 1 tsp vanilla

• 1 egg

• 1/2 cup butter (1 stick)

• 1 cup Vermont Sticky Maple Syrup

• 1 cup peanut butter

• 1 1/4 cup flour

• 1/2 - 1 cup chocolate chips

Preheat oven to 375F.

Mix salt, baking soda, vanilla, egg, butter, maple syrup.

Then mix in peanut butter.

Add flour, once mixed well add chocolate chips.

Using a spoon make balls and put on cookie sheet. Press slightly with fork.

Cook for 8-10 minutes. (be careful not to overcook)

If desired, top with coarse salt right out of the oven.

Maple Scones

INGREDIENTS

• 9 oz all purpose flour (about 2 cups) plus a bit more for dusting

• 1 Tablespoon baking powder

• 2 Tablespoons Vermont Sticky Maple Sugar plus some for dusting the top

• 1 teaspoon salt

• 2 oz coconut oil (about 1/4 cup) softened - not melted

• 6 oz fresh berries/dried is great if you don’t have fresh (about 1 cup)

• 1 Tablespoon lemon or orange zest

• 8 oz milk of your choice (I like unsweetened coconut milk)

Mix flour, baking powder, maple sugar, salt and coconut oil in food processor. Pulse until oil is mixed with powder. Transfer to bowl. Stir in milk, zest and berries. Mix.

Once mixed, place on lightly dusted parchment paper that is on a baking sheet. Press into 7” round wheel

Refrigerate for 10-20 minutes

Preheat oven to 400 F

Cut wheel of dough into 6 wedges

Dust with Vermont Sticky Maple Sugar and place on baking sheet

Bake until puffy and golden brown-about 25 minutes

Banana Bread

INGREDIENTS

• 1 stick softened butter

• 1 cup Vermont Sticky Maple Syrup

• 2 eggs

• 1/4 cup milk

• 1 teaspoon vanilla

• 4 ripe bananas

• 2 cups flour (might need to add a little extra)

• 1 teaspoon baking soda

• 1/2 - 1 bag dark chocolate chips

Preheat oven to 375F

Mix softened butter and syrup together until smooth

Add eggs and vanilla

Mash bananas and add

Sift flour and baking soda then mix together with other ingredients 

Add 1/2 bag of chocolate chips (can add more or less depending on how much you like)

Pour into bread pan and bake for about 60 minutes (check at 45 minutes)

Maple Peanut Butter Balls

Ingredeints

• 1 cup creamy peanut butter

• 1 cup rolled oats

• 1 cup powdered milk

• 1/3 cup Vermont Sticky Maple Syrup

  Mix powdered milk with peanut butter and maple syrup. Stir in rolled oats and mix. Form into balls and refrigerate.

Cranberry Chia Energy Bar

Ingredients

• 1 cup raw almonds or walnuts

• 1/2 cup dried fruit of choice dates/cherries/figs/prunes

• 1/3 cup nut butter of choice

• 3 tablespoons chia seeds

• 1 teaspoon vanilla extract (optional)

• 2 tablespoons Vermont Sticky Maple Syrup

• 1/4 cup dried cranberries

Soak your choice of dates/cherries/figs/prunes in boiling water for 5 minutes

Place almonds/walnuts in food processor and blends for about 30 seconds.

Add soaked fruit (drain first). Keep blending, I like to pulse and scrape side of food processor as needed. 

Add chia seeds, vanilla and maple syrup. Blend.

Line loaf pan with parchment paper and press mixture into pan. Sprinkle with chia seeds and cranberries. 

Refrigerate for an hour then cut into bars. 

Keeps really well in fridge/freezer.

Chocolate Oatmeal Energy Bars

Chocolate Oatmeal Energy Bars

Ingredients

• 1 cup peanut butter (or any nut butter)

• 1/2 cup Vermont Sticky Maple Syrup

• 1/2 cup coconut oil

• 2 cups old fashioned oats

• 1 cup shredded coconut

• 1/2 cup chopped nuts and or dried fruit or seeds

• 1 1/4 cups dark chocolate chips

• 1 teaspoon vanilla extract (optional)

As a side note, I like to double recipe. The bars keep really well in fridge/freezer.

Melt the peanut butter, maple syrup and coconut oil over medium-low heat in a saucepan on the stove...don't let burn.

Remove from heat once it’s melted together and add in the oats, shredded coconut, chocolate chips, nuts/fruit/seeds, and vanilla. Stir together until the chocolate is completely melted.

Line 9×13 pan with parchment paper and pour into pan.

Can sprinkle with course sea salt if you like.

Cool in the fridge for 1 hour. If you’d like thicker bars, you can pour the mixture into a smaller pan.

When the mixture is hardened, cut into bars. Store in the refrigerator or freezer.

Maple Dijon Carrots

Ingredients

• 2 pounds carrots, well scrubbed or peeled

• 2 tablespoons oil

• 2 tablespoons maple syrup

• 1/2 tablespoon grainy mustard

• 1/2 tablespoon dijon mustard

• 1/2 tablespoon white miso paste (gluten-free for gluten-free)

• 1/2 tablespoon rice vinegar

• 2 teaspoons soy sauce (or tamari for gluten-free)

• 1 small clove garlic, grated

Instructions

1. Toss the carrots in half of the mixture of the oil, maple syrup, mustards, miso, vinegar, soy sauce and garlic, arrange in a single layer on a baking sheet and bake in a preheated 400F/200C oven until tender and lightly golden brown, about 20-30 minutes, turning half way through, before tossing them in the remaining glaze and serving.

Note: You want young carrots, the ones with the leaves still on, and you want them to be thin, about 3/4 of an inch or less, so that they roast quickly.
Note: You should be able to find the miso in the Asian section of grocery stores and if you cannot find it simply omit it and these carrots will still be amazing!

Maple Brussel Sprouts

Ingredients

• 1 pound Brussels sprouts, halved

• 3 T. balsamic vinegar

• 1 T. maple syrup

• 1/2 T. extra virgin olive oil

• 1/2 t. kosher salt

• 1/8 t. black pepper

• 4 strips of bacon, cooked and diced

Instructions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

2. In a large bowl whisk together the balsamic vinegar, maple syrup, oil, salt, and pepper.

3. Add the Brussels sprouts to the balsamic mixture and toss them until they are completely coated.

4. Pour the Brussels sprouts out on to the baking sheet in a single layer and place them on the middle rack of the oven.

5. Roast the Brussels sprouts for 30-35 minutes.

6. Pour the Brussels sprouts into a serving dish and toss them together with the cooked, diced bacon.

Avocado Maple Toast

AVOCADO MAPLE TOAST

• 1 slice bread

• 1/4 - 1/2 avocado

• 1 Tbsp Vermont Sticky Maple Syrup

• pinch or two of sea salt

Scoop out avocado and mix with maple syrup. Toast bread. Top the toast with avocado/maple mixture. Sprinkle with salt. As an alternative, substitute avocado with peanut butter (or any nut butter of your choice).

Apple Cinnamon Overnight Oats

Ingredients

• 1/4 c cooked quinoa

• 3/4 c uncooked rolled oats

• 1 1/4 cup unsweetened almond milk

• 1 Tablespoon chia seeds (optional)

• ½ teaspoon vanilla

• ½ teaspoon cinnamon

• ½ apple, chopped

• 2 Tablespoon maple syrup

Instructions

1. Place all ingredients in a container and stir to combine. Cover and let sit in the fridge overnight.

2. Remove from fridge, give the mixture a stir and enjoy!

Pumpkin Spice Overnight Oats

Ingredients

• 1/4 c plain yogurt

• 1/2 c unsweetened oat milk (or milk of your liking)

• 1/4 c pumpkin puree

• 3 Tbsp Vermont Sticky maple syrup

• 1/2 c rolled oats

• 2 tsp chia seeds (optional…or flaxseeds)

• 1/2 tsp cinnamon

• 1/8 tsp nutmeg

• 1/8 tsp ginger

• pinch of allspice or ground cloves

Instructions

1. In medium bowl, mix together yogurt, milk pumpkin puree and add maple syrup until well combined. Stir in oats, seeds and spices. Pour into jars or container and place in fridge for at least 4 hours. Makes 1-2 serving of pumpkin overnight oats.

Maple Walnut Overnight Oats

Ingredients

• 1 Cup Rolled Oats (gluten free if eating GF)

• 2 Tbsp Maple Syrup

• 1 Tbsp Chia Seeds

• 1 1/2 Cup Milk (or Almond Milk)

• 1/4 Cup Walnuts (chopped)

Instructions

1. Place all ingredients into jars and stir.

2. Then place the jars in the fridge overnight.

3. The following morning simply top it with a few more nuts and a little more maple syrup and enjoy

Maple Granola

Ingredients

• 1 cup walnuts, broken into 1/4-1/2-inch pieces

• 3 cups rolled oats

• 1/2 cup unsweetened shredded coconut

• 1/2 cup almonds (or any nuts you like)

• 1/4 cup sesame seeds

• 1/4 cup sunflower seeds

• 1/2 cup Vermont Sticky Maple Syrup

• 1/3 cup coconut oil

• 1 cup raisins/cherries/blueberries (any dried fruit)

1. Adjust oven rack to center position and heat oven to 325 degrees. Mix first 6 ingredients together in large bowl.

2. Heat maple syrup and oil in small saucepan, whisking occasionally until warm. Pour mixture over dry ingredients; stir with spatula until mixture is thoroughly coated. Turn mixture onto an 11-by-7-inch jelly roll pan, spreading mixture in an even layer.

3. Bake, stirring and respreading mixture into an even layer every 5 minutes, until granola is light golden brown, about 15 - 20 minutes. Immediately turn granola onto another jelly roll pan or large bowl to stop cooking process. Stir in raisins (or whatever dried fruit you like); set on a wire rack and cool to room temperature. Loosen dried granola with a spatula; store in airtight container.

Crostini

Ingredients

• 6 oz goat cheese

• 1-2 tbs maple syrup

• 1/2 tsp (+ or - to taste) cayenne pepper

• salt to taste

• olive oil

• artisan bread or baguette

• 2-3 pears, peaches, apples

Instructions

1. Cream goat cheese, maple syrup, cayenne, salt in small bowl

2. Slice bread, brush both sides with olive oil and lightly toast

3. Spread with goat cheese mixture and top with thin slice of your choice of fruit

4. Lightly drizzle with maple syrup

Mint Mojito

INGREDIENTS

• 12 oz glass filled with ice

• 1 1/2 oz rum

• 1 to 1 1/2 oz lime juice concentrate (see above)

• 2 -3 mint leaves

In a shaker add mint leaves and rum, muddle.

Add lime juice concentrate and ice...shape well. 

• add water and a splash of soda water

• mint leaves to garnish

• can muddle some blue berries to add a variation.