Desserts

DATE MAPLE DREAMS
Cut stale bread in slices l/4 inch thick. Remove the crusts, butter half of the slices lightly and spread them with a layer of chopped dates. Butter the remaining slices and place them on top of the slices spread with dates, pressing them lightly together to form sandwiches. Dip each sandwich in a mixture of l egg slightly beaten with 1 cup of milk. Saute to a delicate brown in a little butter and serve them with maple sauce.

MAPLE ICE CREAM
Melt 2 cups of maple sugar in a little water and boil it 5 minutes, add to this 4 well-beaten egg yolks and l cup of milk. When cool, beat into this mixture l quart of cream to which 4 egg whites have been added. Freeze the mixture as for any ice cream.

BAKED APPLES
Pare and core some good tart apples, and put them in a shallow earthen dish. Fill the center (where the core has been taken out) with granulated maple sugar, and add water to cover bottom of dish. Bake in a moderate oven, until soft, bathing often with the syrup.

MAPLE SUGAR ON SNOW
For preparing maple sugar for eating on snow, either sugar or syrup may be used, but the syrup, if obtainable is best. Boil the syrup until, when dropped on snow, it remains on the surface of the snow or a block of ice. If the sugar is used, add a little water and melt it being careful not to burn, and treat in the same manner as the syrup. This will be found, as every sugar maker knows, one of the most delicious treats obtainable.

PURE MAPLE SUGAR
Boil desired amount of syrup to 238-240F (30 above the boiling point of water). Remove from heat and stir. As the syrup is stirred it will change texture (crystallize). While the sugar is still soft, pour it into molds or drop quickly by spoonfuls onto waxed paper. The sugar hardens quickly and may be removed for eating as soon as it cools.

MAPLE PARFAIT
1 teaspoon gelatin
2 eggs
2 tablespoons water
1/3 cup maple syrup
Few grains salt
1/2 pint cream

Soak gelatin in cold water in top of small double boiler. Dissolve over hot water, then add egg yolks and beat until light. Add maple syrup slowly, beating all the time, then stir and cook over hot water until thickened. Cool, add salt, egg whites beaten stiff, and fold in cream beaten until thick. Freeze in mold surrounded with equal parts of ice and salt or in trays of mechanical refrigerator.

MAPLE BREAD PUDDING (Dorothea Harris)

1/4 cup maple syrup   1 tsp. vanilla
1/4 cup brown sugar 1 tsp. nutmeg
3 slices buttered bread, diced 1/2 tsp. salt
3 beaten eggs 1 1/2 cup milk

Mix all ingredients together and put in double boiler. Cook 1 hour over boiling water. Stir 2 or 3 times during cooking.

MAPLE RICE PUDDING
2 1/2 cups boiled rice
1/2 teaspoon salt
2 1/2 cups milk
1/2 teaspoon nutmeg
3 eggs
1/2 cup raisins
1 cup maple sugar

Beat eggs and maple sugar well, add other ingredients. May be baked in oven as custard or cooked in a double boiler.

MAPLE NUT PUDDING

l quart milk 3 teaspoons of cornstarch
l/4 cup brown sugar 3 egg yolks and 3 egg whites
1/4 cup of maple syrup l/2 teaspoon of vanilla
l/4 teaspoon salt l/3 cup of walnut meats

Heat the milk in a double boiler; mix the salt, sugar and maple syrup with the cornstarch until the mixture is smooth, then add it to the scalded milk, stirring constantly until it is thick. Cook it slowly five to ten minutes after the mixture has thickened, stirring it occasionally.

Beat the yolks well, pour some of the thickened pudding on the yolks return the mixture to the double boiler and cook for one to two minutes. Then add the nuts chopped fine. Beat the egg whites until they are stiff and either fold them into the pudding after it has been removed from the double boiler and the vanilla has been added, or they may be served on top as a meringue.

MAPLE NUT CAKE
Yield: 2 layers or 1 cake
Temperature: 350 F.
Pan: 2 9-inch layers or 1 9x13x2 inch oblong
Time: 25-30 minutes for layers or 35-40 minutes for oblong

2 1/4 cups sifted cake flour  1/2 cup milk
1/2 cup sugar   1 cup maple syrup
1 teaspoon salt   2 eggs
3 teaspoons baking powder      1/2 cup chopped nuts
(butternuts, walnuts, or others)
1/2 cup shortening

1. Sift the flour, sugar, baking powder, and salt into a mixing bowl.
2. Add the shortening, milk, and about 1/4 cup of the maple syrup. Beat the mixture for 2 minutes; if using an electric mixer, beat at medium speed
3. Scrape the bowl; then add the remaining maple syrup and the eggs. Continue to beat the mixture for 2 minutes. Blend in the chopped nuts.
4. Pour the batter into greased pan, lined with waxed paper. Bake the cake in a moderate oven.
350 F., for 25 to 30 minutes for layers; 35-40 minutes for an oblong cake.
5. Cool the cake; then frost with maple frosting.

MAPLE JOHNNY CAKE
Temperature: 400 F.
Pan: greased 9x9"
Time: 30 minutes

1-1/3 cups sifted flour 2 eggs, well beaten
3 tsp. baking powder 2/3 cup milk
1/2 tsp. salt     1/3 cup maple syrup
2/3 cup yellow cornmeal    1/3 cup melted shortening

Sift baking powder, salt and flour, and then add cornmeal. Combine eggs, milk, maple syrup and shortening and add to dry ingredients. Stir just enough to mix thoroughly, but don't beat. Pour into pan and bake. Serve hot with butter.

MAPLE SPONGE CAKE
1 1/2 cups sifted flour 8 egg whites
1 tsp. salt 1 tsp. cream of tartar
1 1/2 cups maple syrup 1 tsp. vanilla
8 egg yolks 1 Tbsp. lemon juice

Use a l0" tube pan. Preheat oven to 350. Sift flour, measure and sift again with salt. Measure maple syrup into saucepan. Cook to the long thread stage or 238 . Have eggs separated. Beat yolks until thick and lemon colored. Pour hot syrup into them gradually, beating it in as it is added. Sift flour and salt beating it in. Continue beating until mixture is "stiff and peaky". Heat whites until foamy. Sprinkle with cream of tartar. Continue beating until stiff but not dry. Fold into egg yolk mixture. Add vanilla and lemon juice folding them in also. Turn into prepared pans. Bake until cake shrinks from sides of pan and is nicely browned, 40-45 minutes.

MAPLE MEMORY CAKES
Oven - 400
Sift: 2 1/4 cups flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt

Cream: 3/4 cup shortening
1/2 cup brown sugar

Add: 1 egg
1 tsp. maple flavoring

Measure 1/2 cup maple syrup and add alternately with the dry ingredients. Add 1/2 cup chopped nuts. Drop onto ungreased cookie sheet. Bake 8 - 10 minutes.

MAPLE BROWN BREAD
l cup flour
1 cup graham or whole-wheat flour
1 1/2 tsp. baking soda
1 tsp. salt
1 egg (beaten)
1 cup dark maple syrup
3/4 cup buttermilk
1 cup raisins

Bake in a greased loaf pan in a 350 oven for approximately 45 minutes.

POPCORN BALLS

Maple syrup can be used to make delicious and easy popcorn balls. Boil 2 cups of pure maple syrup in a 2-quart saucepan to 260 degrees. Then pour the syrup over a batch of popped corn. Butter hands and shape into balls. This will make 12 to 15 popcorn balls.

MAPLE PECAN PIE
Yield: 1 pie
Temperature: 375 F.
Pan: 9-inch pie pan
Time: about 35 minutes

1/4 cup butter
3 eggs
1/2 cup sugar
1 cup pecan halves
1/2 teaspoon salt
1 unbaked, 9-inch pastry shell
1 cup maple syrup

l. Melt butter; add the sugar, salt, maple syrup, and eggs.
2. Beat the mixture with a rotary beater until it is well blended.
3. Add the pecans, breaking large halves in two.
4. Pour the filling into the unbaked pastry shell.
5. Bake the pie in a moderate oven, 375 F, for about 35 minutes or until the filling is set when the pie is shaken gently.
6. Cool the pie before serving.

MAPLE PECAN PIE
1/4 cup butter
1/2 cup sugar
1 tsp. Salt
1 cup maple syrup
3 eggs
1 cup pecans
1 unbaked 9" pie shell

Melt butter, add sugar, salt, maple syrup and eggs. Beat the mixture with a rotary beater until it is well blended. Add the pecans and pour into unbaked pie shell. Bake in 450 oven for 10 minutes then reduce heat to 350 and bake 30 minutes longer or until a knife inserted into center comes out clean.

MAPLE CHIFFON PIE

2 eggs, separated 1 cup maple syrup
1 1/2 cup hot milk 1/2 tsp. vanilla
2 envelopes Knox 1/4 tsp. salt
1/2 cup cold water 1/2 cup whipping cream
1 baked pie shell

In top of double boiler, add hot milk to slightly beaten egg yolks. Cook to custard. Sprinkle gelatin on cold water. Add to custard when softened. Stir till dissolves. Add maple syrup and salt. When mixture begins to set, fold in beaten egg whites. Turn in pie shell. Serve with whipped cream.

PUMPKIN PIE

1 1/2 cups pumpkin   1/2 tsp. cinnamon
2 eggs 1/4 tsp. cloves
1 Tbsp. Cornstarch 2 cups milk
1/2 tsp. ginger 1 Tbsp. melted butter
1/2 tsp. Nutmeg l/4 cup maple syrup

Mix pumpkin and eggs together. Add dry ingredients. Then add milk, butter, syrup. Pour into a prepared 9 or 10 inch pie crust. Bake at 450 F for 15 minutes, then reduce your oven to 350 and bake for 45 minutes or until the center is firm.

MAPLE SYRUP CAKE

1/3 cup sugar    1 tsp. salt
2/3 cup shortening 3 tsp. baking powder
1 cup maple syrup   1/4 cup milk
2 1/4 cups flour   3 egg whites, beaten

Cream sugar and shortening, add syrup and stir. Mix flour, salt, and baking powder. with milk to mixture. Fold in egg whites. Bake at 350 in 2-8" pans (greased).

MINNESOTA KATE'S COSMlC CARROT CAKE

4 eggs 1 1/2 cups finely ground almonds
1 cup maple syrup   1/2 tsp. salt
1 1/4 cups oil   1 Tbsp. baking powder
1/2 cup sour cream 1 tsp. cinnamon
1 Tbsp. lemon juice 1 tsp. allspice
1 tsp. vanilla   grated rind of 1 orange
1 tsp. almond extract 2 cups grated carrots
1 cup whole wheat flour 1 cup raisins
1 cup unbleached flour

Preheat oven to 350F. With an electric mixer, beat the eggs on high speed for 1 minute. Add next five ingredients and continue beating another minute. Sift flour. Toss in the almonds, salt, baking powder, spices, and grated orange. Make a well in the dry ingredients, and then add the liquid all at once. Mix until smooth - just briefly and don't over-mix. Fold in carrots and raisins. Turn into a buttered 9x13" baking pan. Bake for 35-40 minutes, until a toothpick or tester emerges clean. Frost when cool.

Cosmic Frosting:
12 oz. soft cream cheese
2/3 cup maple syrup, room temperature
1 tsp. vanilla
1 tsp. grated lemon rind (optional)

Beat the cream cheese with an electric mixer, drizzling in the maple syrup and vanilla. Mix until lump-free, adding the lemon rind if you like.

MAPLE SWEET ROLLS

Make regular sweet roll recipe. Roll and cut. Grease bottom of pan with butter. Pour maple syrup enough to barely cover bottom, also add 1 Tbs. of melted butter. You can place nuts if desired in syrup. Then place rolls in pan. Makes nice sticky rolls.

MAPLE DATE BALLS (Anna Vossler)
1 cup maple syrup
1 egg
1/4 lb. butter or margarine
8 oz. dates (chopped)

Mix syrup, dates, egg & margarine in saucepan. Bring to a boil and cook 3 min. Remove from heat, add 1/2 tsp. vanilla, 2 cups Rice Krispies and 1 cup chopped nuts. Cool and roll balls in flaked coconut or powdered sugar.

QUICK MAPLE STICKY BUNS
1 - 1lb thawed frozen bread dough

Topping: 1 stick butter
1/4 cup brown sugar
3/4 cup maple syrup
1/2 cup chopped pecans or walnuts

Put sugar, butter and maple syrup in saucepan over moderate heat. When butter melts bring to a boil and boil for five minutes, stirring frequently. Pour into 10 inch round cake pan. Sprinkle nuts evenly over syrup.

Filling: 1/2 stick butter
1 1/2 tsp. cinnamon
3 Tbsp, sugar
1/2 cup chopped pecans or walnuts

Roll dough out to a 14 by 9" rectangle. Spread dough with softened butter. Mix cinnamon and sugar and sprinkle over butter. Sprinkle with nuts. Starting from one long side, roll dough up like a jelly roll, pinching to seal the outside edge. Cut into 12 slices and arrange evenly over topping. (Do not worry about spaces). Let rise in warm place about one hour and bake in 325 oven for about 30 minutes. Let stand five minutes and then place onto a platter or foil. Buns freeze very well.

MAPLE FRUIT SALAD
Combine 1 tablespoon flour with 1/4 cup lemon juice and mix until smooth. Stir into 1/2 cup maple syrup. Cook in double boiler, stirring constantly until thick as honey. Cool and fold in 1 cup whipped cream. Serve over tart fruit salad.

MONTGOMERY MUFFINS

1 1/2 cups flour 1/2 cup milk
1 tablespoon baking powder 1 egg
3/4 teaspoon salt 1/3 cup oil
1 1/2 cups whole bran cereal
         or unprocessed bran
1/2 cup raisins or other dried fruit

Combine cereal, milk and fruit (optional) in large mixing bowl and let stand 3 minutes until bran softens and absorbs most of the moisture.  Combine flour, baking powder and salt in another bowl.  Add egg, syrup and oil to cereal mixture and stir until all the ingredients are combined.  Grease 12 muffin cups or insert paper liners.   Pour in batter and bake at 400 degrees for 20 minutes or until done.

MAPLE BRAN MUFFINS

1-1/2 cups all-purpose flour 1/2 cup maple syrup
1 tbsp. boking powder 1 cup milk
3/4 tsp. salt 1 egg
1-1/2 cups whole bran cereal or unprocessed bran 1/2 cup raisins or other dried fruit
1/3 cup oil

Combine cereal, milk and fruit (optional) in a large mixing bawl and let stand 3 minutes until bran softens and absorbs most of the moisture. Combine flour, baking powder, and salt in another bowl. Add egg, syrup, and oil to cereal mixture and beat well. Add flour mixture and stir until all the ingredients are combined. Grease 12 muffin cups or insert paper liners. Pour in batter and bake at 400 degrees for 20 minutes or until done. Serve warm or cold.

MAPLE - APPLE - SWEETS
Serves 6
4-5 medium sweet potatoes boiled in their jackets
4-5 medium apples
1/4 cup butter
salt
1 cup maple syrup
buttered crumbs

Pare and slice apples into syrup. Add butter and pinch of salt. Cook over low heat until apples are tender. Pare potatoes. Slice half into a well-buttered baking dish. Pour or spoon over them half the apple-syrup mixture. Repeat with remainder of potatoes and apples . Top generously with buttered crumbs. Bake at 400 degrees just long enough to reheat and brown crumbs.

BRONX BROWNIES

1/4 cup shortening 2 eggs
2 squares chocolate 1/2 cup sifted flour
1/2 cup maple syrup 1/4 teaspoon baking powder
1 teaspoon vanilla 1/4 teaspoon salt
1/2 cup sugar 1 cup chopped nuts

Melt shortening and chocolate together.  Add maple syrup, vanilla, sugar and beaten eggs.  Sift flour, baking powder and salt, then add nuts.  Add this to first mixture.  Bake in a shallow pan that has been lined with well-greased waxed paper in a slow oven (300 degrees for 45 minutes).

GORP BARS

1 cup peanut butter   1/2 tsp baking soda
1/2 cup soft butter 1 cup rolled oats
1 cup maple syrup 1 cup flour (white or whole wheat)
1 egg   1 1/2 cups finely chopped peanuts
1 tsp. Vanilla 1 1/2 cups raisins

Preheat oven to 350. Cream peanut butter and butter with mixer. Slowly add the maple syrup, then the egg, vanilla, and baking soda, beating all the while. Stir in the oats and flour, just to blend, followed by the peanuts and raisins, With floured hands, pat the mixture evenly into a greased, 9x13" baking pan. Bake about 30 minutes, until edges are just beginning to brown, cool before cutting.

MAPLE SYRUP COOKIES

1/2 cup shortening    1/2 tsp. salt
1/2 cup maple syrup 1 cup raisins or nuts (opt)
1 egg     1 1/2 tsp. vanilla
1 scant tsp. soda   1 1/2 cup flour
1 tsp. baking powder

Mix all ingredients together. Drop on cookie sheet. Bake at 350.

CAYUGA COOKIES

1/2 cup shortening 2 teaspoons baking soda
1 cup maple syrup 1/4 cup milk
1 beaten egg 1 1/2 cups oatmeal
1 1/2 cups flour 1/2 cups raisins
1 teaspoon salt 1/2 cup chopped nuts

Preheat oven to 375 degrees.  Beat shortening, maple syrup and egg together until fluffy.  Stir flour, salt and baking soda together.  Add to first mixture.   Add milk and oatmeal and mix well.  Stir in raisins and nuts.  Drop by spoonfuls on a greased cookie sheet.  Bake for 15 minutes or until done.

SUGAR HOUSE COOKIES

1-1/2 cup all purpose flour 2 tsp baking powder
1/2 cup seedless raisins 1/2 cup butter
1-1/2 cups oatmeal 1 cup maple syrup
1 tsp. nutmeg 1 egg
1/4 cup milk 1 tsp. salt
1/2 cup chopped nuts

Place the butter, maple syrup, and egg in a bowl and beat until light and creamy. Sift together the flour, salt, and baking powder. Fold in the raisins, oatmeal, and nutmeg. Add the milk and nuts and blend thoroughly into the creamed mixture. Drop by spoonfuls onto a greased cookie sheet and bake at 375 degrees far 15 minutes. Yield: 4-5 dozen.

MAPLE NUT DROPS
Cream: 1 cup butter
3 unbeaten eggs
1 cup maple syrup
1/4 tsp. maple flavoring

Blend in dry ingredients:
3 cups and 2 Tbsp. sifted flour|
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Mix thoroughly. Add 1/4 cup boiling water.

Stir in:
1 cup chopped dates
1 cup chopped pecans
3/4 cup shredded coconut

Chill overnight. Drop by rounded tablespoon on ungreased cookie sheet. Bake 13-16 minutes until golden brown at 350 .

Maple Nut Drops Icing: (optional)

Melt 1/4 cup butter. Add 2 Tbsp. milk, 1 tsp. vanilla, 1/4 tsp. maple flavoring, and 1 Tbsp. maple syrup. Blend in 2 cups sifted confectioners sugar. Beat until smooth. Ice cookies. Top with pecan halves.

return to Recipes