Maple Weekends
866-291-8100 • 107 C Crasper Road • Cobleskill, New York 12043-5913
recipes

 

Certified NAturally Grown

 

Here at Maple Hill Farm, we use only maple syrup and maple sugar for all of our cooking needs. Because maple syrup and granulated maple sugar are not refined and are not chemically derived, they are healthy and non-toxic. Maple is metabolized much more slowly and has a low glycemic index making it a great alternative for diabetics. If you want more information, don't hesitate to call us, that's what we are here for! We hope you enjoy our recipes which are staples in our home. Happy Cooking!

Maple Pecan Bars

This rich, nutritious cookie bar is easy to make and absolutely delicious. Great year round, but of course, a must during the holidays! Enjoy.

Crust Ingredients:

1 1⁄2 cups flour
1⁄4 cup granulated maple sugar
1⁄4 teaspoon salt
10 tablespoons butter or coconut oil – must be cold
1 egg

Crust Instructions:

1. Mix all ingredients in a food processor until sandy in texture.

2. Press into a 10 x 10 inch pan and put in fridge until ready to top filling.

Filling Ingredients:

1⁄2 cup granulated maple sugar
2 tablespoons flour
1⁄2 cup maple syrup
1⁄4 cup cold water with 1 tablespoon gelatin dissolved in it (do this a couple minutes ahead of time)
1 teaspoon vanilla
2 cups pecan halves

Filling Instructions:

1. Blend the all the ingredients and then stir in the pecans.

2. Pour mix on top of chilled crust and cook at 400 degrees for 10 minutes and then at 350 for another 25 minutes.

3. Let cool before serving.

Maple Bread Pudding

This easy, old-fashioned bread pudding recipe is actually very nutritious and a great breakfast alternative as it is good both warm and cold. You can use any type of bread, but I typically use peasant bread. Good luck and happy eating….

Ingredients:

3 – 4 cups cubed bread
4 eggs
3 cups milk
1⁄2 cup maple syrup
1⁄4 teaspoon salt
2 teaspoons vanilla
Optional: any berry of your choice, about 1⁄2 cup – or if you want to be decadent, chocolate chips!

Instructions:

1. Lightly grease with coconut oil or butter a 10”x 12 “ (or something similar in size) pan.

2. Place the bread in the pan.

3. Puree all liquid ingredients and then pour over the bread.

4. Add berries or any other unique ingredient or leave plain.

5. Bake at 350 degrees for approximately 35 minutes until firm.

Maple Pumpkin Pound Cake

A very simple to make, moist, delicious cake!

Ingredients:

1⁄2 lb. Butter, softened
1 cup pureed pumpkin or squash
3 cups brown sugar or maple sugar
6 eggs
4 cups flour
1 Tbs. baking powder
1⁄2 tsp. salt
1 cup milk
2 tsp. vanilla

Instructions:

1. Preheat oven to 350 degrees.

2. Line two long, narrow loaf pans with parchment paper

3. In a large bowl, cream together the butter and sugar until light and fluffy

4. Add eggs one at a time, beating well.

5. Mix together the milk and vanilla in separate bowl

6. Add 1 cup flour and then a small amount of milk, continually alternating until all the flour and milk are mixed into the creamed butter and sugar.

7. Spread the batter in the prepared pans and bake for 50 to 60 minutes.


Maple Hill Farm's Squash Pound Cake

This recipe was another of my ‘midnight brain storms’, and wow, what a great tasting, light textured, nutritious treat!

You can substitute applesauce for a lighter flavor. Enjoy.

Ingredients:

2 Sticks softened butter
1 cup pureed squash or pumpkin
3 cups granulated maple sugar
6 eggs
4 cups flour
1 Tbs. baking powder
1⁄2 tsp. salt
1 cup milk
2 tsp. vanilla
1-1⁄2 cups chocolate chips (optional)

*Remember, use all organic ingredients. 1 cup of the flour can be an alternative flour like millet, wheat or spelt.

Instructions:

Preheat oven to 350 degrees. Line two loaf pans with parchment paper or use a bunt pan sprayed with spray and sprinkled with flour.

In a large bowl, with a hand blender, cream the sugar, squash and butter. Then add the eggs one at a time. With a wisk, add the flours, salt and baking powder, making sure there are no lumps. Then, combine the milk and vanilla, and add that at the end with the wisk, blending until smooth.

If you choose to use the chocolate chips, add them at the end, but be prepared – this batter is so light, they sink to the bottom of the pan when cooking. Doesn’t really matter as it still tastes fantastic.

Place batter in the pans, cook for approximately 1 hour or until golden brown and a knife comes out clean when inserted. Cool on a rack and eat! Freezes well and stays fresh in the fridge for about 5 days.

 

Maple Oatmeal Squash Cookies

Ok, so I can see how you may think from the name of these cookies that they are a bit odd. However, they are delicious, and my family’s favorite cookie. This is a recipe I have designed myself to suit our needs, I hope you have fun with it and change it to suite your needs.

Ingredients:

3⁄4 cup melted coconut oil (or butter)
1 cup oatmeal
2 cups granulated maple sugar
2 eggs
1 cup pureed squash or pumpkin
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon baking powder
1 teaspoon salt
1 cup coconut flakes
2 cups organic brown rice cereal (rice crispies)
Optional ingredients: 1⁄2 cup raisins and 1 teaspoon cinnamon

Directions:

Mix melted coconut oil (or butter) with oatmeal – set aside.

In a large bowl blend with hand blender or mixer the following: granulated maple sugar, eggs, pureed squash or pumpkin, and vanilla.

Then add the oatmeal oil mix and continue to blend until oatmeal is broken down and mixed well.

Now add: flour, baking soda, baking powder, salt, coconut flakes, organic brown rice cereal (rice crispies) and optional ingredients like raisins and cinnamon.

Bake at 350 degrees until golden brown.

 

 

Maple Ricotta Pancakes

These pancakes are a new favorite here at Maple Hill Farm! Try them out yourself and you will see why.

Ingredients:

4 large eggs, separated
1 cup ricotta cheese
1/3 cup yogurt
1 teaspoon vanilla
2 tablespoons maple syrup
1-1⁄2 cups milk
2 cups flour (any combination or all white)
1⁄4 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon baking powder

Directions:

Whip egg whites in a separate bowl and set aside

Combine these yolks, ricotta cheese, yogurt, vanilla, maple syrup and milk in a large bowl with a hand mixer.

Then add the following: flour, cinnamon, salt and baking powder.

Once all these ingredients are combined, fold in an optional 1 1⁄2 cups blueberries, then fold in the egg whites.

Serve with warm butter and maple syrup!

 

Strawberry Maple Gelatin Dessert (better than Jello)

This is a terrific, nutritious dessert, especially for children - afterall who doesn't like things that wiggle?

Ingredients:
1 cup cold water
1 tablespoon organic gelatin
1/4 to 1/2 cup granulated maple sugar
1 cup fresh or frozen, organic strawberries, quartered

Directions:
Mix 1/2 cup cold water with 1 tablespoon organic gelatin.

Then, in a small saucepan mix 1/2 cup water, 1/4 to 1/2 cup granulated maple sugar, and 1 cup fresh or frozen, organic strawberries, quartered.

Bring to a boil, then add the gelatin mix, stir briskly with a wisk and refrigerate for fours hours prior to serving.

 

Maple Espresso Cake

Ingredients:
1 cup maple syrup
1⁄2 cups sugar
4 cups white or wheat flour
1⁄4 cup finely ground coffee
1 tablespoon baking powder
1⁄2 teaspoon salt
1 cup butter, room temperature
1⁄2 cup sour cream
6 eggs
1 tablespoon vanilla extract
1⁄2 cup milk or yogurt

 

Directions:
Preheat oven to 350 degrees. Grease a 12 cup Bundt pan or large spring pan.

In a medium bowl combine all dry ingredients.

In a large mix sugar, syrup and butter until light and fluffy. Then add sour cream, eggs, vanilla and milk until well blended.

Then beat in on low speed the dry ingredients.

Bake for 1 hour.

 

Chocolate Maple Zucchini Cake

Get the best of both worlds with this cake: It’s nutritious and delicious.

Ingredients:
1 1⁄2 cups white flour
1 1⁄2 cups wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3⁄4 cup cocoa powder
3⁄4 cup ( 1 1⁄2 sticks) butter/ or yogurt
1 1⁄2 cups maple syrup or honey
4 eggs
1⁄4 cup milk, yogurt or applesauce
2 teaspoons vanilla extract
3⁄4 cup chopped walnuts
2 1⁄2 cups grated zucchini

Directions:
Heat oven to 350 degrees, grease and flour a 10 inch pan (spring form, bundt)

Combine all dry ingredients.

In another bowl, cream the butter/yogurt with the syrup/honey until light and fluffy. Beat in the remaining wet ingredients and then the dry ingredients. Stir in the zucchini and walnuts.

Bake for 1 hour, allow cake to cool before serving.

*As an addition to make this into a birthday cake, whip up some organic whipping cream and add some maple syrup to it when it is just forming stiff peaks and you have instant icing. Don’t put this icing on until the last minute as it doesn’t last long…enjoy!

 

Maple Coconut Chocolate Chip Bars

Ingredients:
2/3 cup coconut oil (or butter)
1 cup granulated maple sugar
1 cup shredded coconut
3 eggs
2 2/3 cup flour
2 1⁄2 teaspoons baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon vanilla
handful of choc chips – optional

Directions:
In a bowl, combine oil, eggs and maple sugar and mix with an electric mixer until smooth. Add the rest of the ingredients except the choc chips and mix well.

Stir in choc chips.

In a 18x12 inch pan, spray baking spray or lay parchment paper down and smooth out batter in the pan. Bake at 350 degrees for about 25 minutes or until golden brown and set.

Cut into squares once cooled and enjoy.

 

Chocolate Maple Coconut Pudding

I haven’t had a pudding that compares to this recipe I morphed to suit my tastes and dietary needs. It’s rich and has a terrific, smooth consistency. Try it and I’m sure it will be a hit with your family, Caroline

Ingredients:
1 cup, organic, semi sweet chocolate chips
3 tablespoons maple syrup
2 cups coconut milk
pinch salt
3 Tbs. corn starch (organic preferably)
1⁄2 tsp. vanilla

Directions:
In a double boiler combine the chocolate, milk and syrup and mix until melted and warm.
Place the salt and cornstarch in a glass mixing cup and pour in about a cup of the warmed chocolate and milk. Mix with a whisk.

Stirring constantly with a whisk, incorporate the cornstarch mixture with the rest of the chocolate and milk and keep stirring until well blended. Do not boil, but keep this at a low, constant temp, continue stirring and cook for about 10 min.

When this thickens, and becomes velvety, you have pudding. Transfer to a serving bow, or individual bowls and cool then serve. I use small one cup and 1⁄2 cup Pyrex storage containers to put this in and they keep well in the fridge this way.

 

Maple Apple Bread

We love this bread at the farm, it’s great year round and so moist you can eat it alone, even straight from the fridge!

Ingredients:
1 1⁄2 cups grated apples
3 Tbs. fresh lemon juice
1⁄2 tsp. grated lemon rind
1⁄2 cup granulated maple sugar
4 Tbs. unrefined, virgin coconut oil or butter
1 egg
2 cups unbleached white flour (we use organic white with germ restored)
2 1⁄2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla extract
optional: 1⁄2 cup minced nuts

Directions:
Preheat oven to 350 degrees. Either lightly grease a loaf pan or line with unbleached parchment paper
Combine the apple, lemon and with an electric mixer beat in the sugar , oil and egg.
Then beat in all dry ingredients, and fold in the nuts.

Put in pan and bake for about 50 minutes, remove and cool. Serve in summer with tart salad or in winter with soup, or as a healthy snack. Enjoy!

 

Maple Veggie Bread

Yet again, I have been playing and came up with this moist, nutritious bread that I actually eat for breakfast every morning (It’s good for lunch and dinner too…)Ingredients:

Ingredients

To Make
1 Loaf

To Make
4 Loaves

Eggs
2 large
8
Maple Syrup
3⁄4 cup
3 cups
Butter or Coconut Oil
1⁄2 cup
2 cups
Yogurt or Applesauce
1⁄4 cup
1 cup
Vanilla
1 teaspoon
4 tsp
Grated Lemon or Orange Peel
1 teaspoon
4 tsp
Pureed Squash, Pumpkin or Zucchini (make sure zucchini has been salted and drained first)
1 cup
4 cups

Flour (I use 1 cup millet as it is the most alkaline of all the flours, and one cup white with germ restored)

2 cups
8 cups
Baking Powder
1 teaspoon
4 tsp.
Baking Soda
1 teaspoon
4tsp.
Ground Cinnamon
1 teaspoon
4 tsp.
Ground Ginger (I also substitute 1 tablespoon preserved ginger)
1 teaspoon
4 tsp.
*Nuts if desired
1⁄2 cup
2 cups


Directions:
Using a hand blender or electric mixer, blend all wet ingredients, starting with the eggs first and adding the rest. Then add, cinnamon, ginger, vanilla and lemon. Still mixing, add one cup of the flour and then the baking powder and soda. Then, mix in by hand, the last cup of flour and nuts. The batter will be moist but not doughy.

Line a loaf pan with unbleached parchment paper (I do not use cooking sprays as I think the flavor and crust are better with the parchment paper).

Put batter in pan, and cook in a preheated, 350 degree oven for approximately 55 minutes or until a knife inserted comes out clean.

Serve hot or cold, freezes well and will stay good in the refrigerator for about four days.

 

Copyright © 2011 Maple Hill Farm Enterprises, LLC.