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)