Recipes

AppEtizers 

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

 

Maple Granola

Maple Granola

Maple Granola

  • 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.

 

Overnight oats

Maple Walnut

Ingredients

Overnight Oats

Overnight Oats

  • 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

 

Apple Cinnamon

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!

 

Roasted Veggies

 

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.

 

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!

 

Energy Bars

Chocolate Oatmeal No-Bake Bars

Chocolate Oatmeal Energy Bars

Chocolate Oatmeal Energy Bars

  • 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.

 

Cranberry Chia energy Bar

  • 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.

 

Baked Goodies

Banana Bread

  • 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)

 

Sara's Peanut Butter Chocolate chip cookies

Peanut Butter Chocolate Chip Maple Cookies

Peanut Butter Chocolate Chip Maple Cookies

  • 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 cooky tray. 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.

 

Gram's Pie crust

  • 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.

 

 

mom's Maple pecan pie

  • 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:

Chocolate Mousse

Chocolate Mousse

  • 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.

 

Cocktails And Mocktails

Maple Lemonade

  • 2 lemons

  • 2 tablespoons Vermont Sticky Maple Syrup

  • add water to desired taste

 

Rum Runner

  • 2 x 12 oz glasses ice

  • 3 oz rum

  • 1/2 oz Vermont Sticky Maple Syrup

  • 2 strawberries quartered

  • 4 basil leaves chopped

  • 1/2 lime

  • soda water

Muddle maple syrup, strawberries, basil and lime. Add rum and ice. Shake for 30 seconds. Top with soda water and garnish with slice of strawberry and lime. 

 

Haymaker's ginger switchel

  • 1 5" ginger root (juiced or steeped to make ginger tea)

  • 1/3 Cup organic apple cider vinegar with "mother"

  • 3 tbsp Vermont Sticky Maple Syrup

  • 1/2 lemon

  • water or sparkling water to desired taste

Mix well and pour over glass of ice. Can add vodka if looking for a new cocktail mixer...it's delicious!

 

Maple lime juice concentrate

  • 2 large limes

  • 1 1/2 tablespoons Vermont Sticky Maple Syrup

Mix well and taste. Limes can vary greatly so adjust to taste. Remember this is a concentrate that will be mixed with water, club soda and tequila. 

You can make a big batch and keep in fridge. If making big batch consider buying Santa Cruz organic lime juice, then adding a fresh slice of lime when making the margaritas. 

 

Margarite

  • 12 oz glass filled with ice

  • 1 1/2 oz tequila

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

  • 1/2 oz triple sec or Granmara

Using a shaker, shake well. 

  • Add water and a splash of soda water

  • slice of lime to garnish

mint mojito

  • 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.