The recipe for this Maple Me Crazy cupcake is courtesy of Dana Eisenmann.
Cupcake:
- 1 Box Yellow Cake Mix ( Don’t forget Box Tops, support your schools)
- 1 Stick melted salt free butter
- 3 Eggs
- 3 Tbs Maple Syrup
- 1 tsp cinnamon
- 1 cup minus 3 Tbs water
Preheat oven to 350 degrees. Line 24 muffin tins. Combine all ingredients in a mixing bowl and beat on low till well combined. Beat and additional 2 minutes on medium speed till mix is light and fluffy.
Divide batter into 24 tins and bake for 19 min. Remove from oven and cool completely.
Frosting
- 2 Sticks room temperature unsalted butter
- 4 cups powdered sugar
- 1/2 tsp vanilla
- 1/4 cup maple syrup
- 3 tbs whipping cream
Over medium speed beat butter till light and fluffy. Beat in powdered sugar 1 cup at a time. While mixer is running slowly poor in maple syrup. Add vanilla and beat till combined. Add the whipping cream 1 tbs at a time till you reach the desired consistency. You may need more or less cream.
Decorating
Pipe frosting on each cupcake. Once all are frosted, in a small glass bowl mix 1/4 cup powdered sugar and 1/4 tsp cinnamon together. Using a fine mesh sieve, dust the tops of the cupcakes. Then with a spoon drizzle a very small amount of the maple syrup over the top.
By: Dana Eisenmann, December 2011
The New Hampshire Maple Producers Association published a spiral bound collection of over 200 recipes from generations of maple producers and members of their community. A telling quote by a farm woman (unidentified) in the beginning of the book sums up the delicious nature of the recipes “Almost any good recipe is better with maple sugar or syrup added.” Following are a few stand outs we think are worth trying. To order this wonderful book please visit the NHMPA website.
Butternut Maple Loaf (from Barrington Middle School)
- 1/2 cup butter
- 1/2 cup sugar
- 2 eggs
- 1 cup maple syrup
- 2 1/2 cups sifted flour
- 2 tsp ginger
- 2 tsp baking powder
- 1/2 cup hot water
- 1/2 cup chopped butternuts
Preheat oven to 350. Cream butter and sugar. Beat in eggs and syrup, beat until very light. Combine dry ingredients and add alternately with water to the batter, beating well after each addition. Fold in nuts and pour into a greased loaf pan. Bake for 65 minutes. May or may not be frosted.
Maple Rice Pudding (from Morning Star Maple in Dublin)
- 2 1/2 cups cooked white rice
- 2 1/2 cups milk
- 3 eggs (beaten)
- 1 cup maple syrup
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 cup raisins
Combine all ingredients and blend thoroughly. Place in a buttered 2-quart baking dish and bake for about 35 minutes or until custard is firm.
Maple Spiced Milk
- 1 cup milk
- 3 Tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp ginger
Heat all ingredients in a saucepan. Serve warm on hot or ready to eat cereal.
This recipe comes to you by way of Leslie Cerier, author of Going Wild in the Kitchen and Gluten-Free Recipes for the Conscious Cook. For more deliciously healthy recipes visit Leslie’s blog or website.
Loved by vegans and non-vegans alike, this rich chocolate cake is the one Leslie usually makes for birthdays. She suggests serving it plain, drizzled with Hot Fudge, or frosted with Vegan Chocolate Mousse.
from Leslie Cerier’s Going Wild in the Kitchen
Ingredients:
- 1 3/4 cups whole wheat pastry flour
- 1 Tbsp baking powder
- 1/4 tsp sea salt
- 2 1/2 Tbsp flaxseeds
- 1/2 cup apple juice
- 1/4 cup canola oil
- 1/2 cup maple syrup
- 1/2 Tbsp vanilla
- 1 1/2 cups dark chocolate chips* or 5.3-ounce dark chocolate (70 or 72%) broken into 1-inch pieces (1 ½ cups) * Fair Traded chocolate is strongly suggested.
- 3/4 cup vanilla soymilk
Directions:
1. Preheat the oven to 350°F. Lightly oil a 9-inch cake or loaf pan and set aside.
2. Combine the flour, baking powder, and salt in a large mixing bowl and set aside.
3. Place the flaxseeds in a blender and grind to a powder. Add the juice, oil, maple syrup, and vanilla, and blend well.
4. Heat the chocolate chips and soymilk in a 1-quart saucepan over low heat. Stir constantly about 3 minutes, or until the chocolate melts.
5. Add the melted chocolate and flaxseed mixture to the flour mixture and stir well to form a smooth batter.
6. Pour the batter into the cake pan and bake 40 minutes, or until a toothpick inserted in the center comes out clean.?7. Let the cake cool 30 minutes before removing from the pan. Serve plain or frosted.
For a Change…
Omit the soymilk and use 1 ¼ cups juice. Melt the chocolate in a double boiler or in a skillet over low flame stirring constantly.
Also, you can substitute other flours. If you like, use all spelt flour and substract 25% liquid from the recipe above. Or if you want to add more calcium and iron and use some teff flour, you may substitute up to 25% teff flour for the whole wheat pastry flour. Either way, this cake will please everyone.
Yield: 8 servings
Recipe excerpted from Going Wild in the Kitchen by Leslie Cerier, copyright 2005, Square One Publishers, Inc. Used by permission.
Indian pudding is one the oldest New England desserts on record, and you’ll know why after tasting this creamy maple version. For a stronger maple flavor, use a darker grade of syrup.
Ingredients:
- 5 cups milk
- 4 tsp unsalted butter
- 2/3 cup cornmeal
- 1/2 tsp ginger
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp molasses
- 1 cup raisins or finely chopped dates
- 1 cup Coombs Family Farms pure maple syrup
Directions:
Preheat oven to 350 F. Heat milk over medium heat in a large, heavy bottomed pan or double boiler. Slowly add cornmeal while whisking. Using a wooden spoon, continue to cook and stir until mixture has thickened, about 10 minutes. Reduce heat, add remaining ingredients and stir for another minute or two. Pour into buttered 9 x 13 glass baking dish and bake for 2 1/2 hours. Serve warm, plain or with your favorite ice cream.
Ingredients:
- 2 large eggs
- 3 medium peaches
- 1/2 cup milk
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 cups vegetable oil (for frying)
- 1/2 cup Coombs Family Farms pure maple syrup
- 1/4 tsp nutmeg
Directions:
Beat eggs until egg whites and yolks are thoroughly blended. Stir in milk. Sift flour, baking powder, nutmeg, and salt. Blend into egg mixture until free of lumps. This can be made ahead, like pancake batter, but must be covered and refrigerated.
Wash peaches and towel dry. There is no need to remove the skin, unless it has a thick coating of fuzz. Cut peaches in half and remove pit. Cut each half into 4 wedges. Heat vegetable oil in a 6-cup saucepan over moderately low heat until it reaches 350 F. Press a fork at an angle into the peach wedge to hold it. Dip into batter, covering each peach wedge.
Slide off fork into hot oil and cook until golden Coombs, about 3 minutes. You may need to roll fritters to Coombs evenly. Remove fritters and place on a paper towel to drain. Keep warm in a preheated 275 F oven (no more than 30 minutes) until ready to serve. Serve drizzled with Coombs Family Farms pure maple syrup or arrange on a platter with a dish of Coombs Family Farms pure maple syrup for dipping.
Maple Upside-Down Cake
- 8 Tbsp butter, softened
- 3/4 cup Coombs Family Farms pure maple syrup
- 2 medium Golden Delicious apples, cored, unpeeled and cut into 1?2 inch rings
- 1/4 cup finely chopped candied ginger (optional)
- 1-1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 3/4 cup maple sugar
- 2 large eggs, separated
- 1/2 cup milk
- Whipped cream or crème fraiche
Directions:
Preheat oven to 350 F. Melt 4 Tbsp butter in an 8 or 9-inch, low-sided skillet. Add maple syrup to melted butter. Simmer over medium heat for five minutes. Remove from heat (if using ginger, add to mixture at this time). Arrange apple slices decoratively in the skillet, as close together as possible without overcrowding. In a medium bowl, sift together flour, baking powder and salt In a large bowl, cream the remaining 4 T butter with 1/2 cup sugar and egg yolks until light and fluffy. Add milk and dry ingredients, alternately, to the butter mixture.
In a clean bowl beat egg whites until stiff; beat in remaining 1?2 cup sugar. Fold egg white mixture gently into batter mixture until just blended. Spread batter evenly over apples. Bake on the middle rack of the oven for 40 to 45 minutes, or until toothpick inserted in the center comes out clean. Remove pan from oven and let cool for 5-10 minutes. Invert cake from pan onto serving plate. Serve cake warm with whipped cream or crème fraiche.
Maple Whipped Cream
This is a treat any time of the year. The unique color and light flavor of Maple Whipped Cream makes it versatile for any table. Add 1/4 cup of chopped walnuts for a Puff Pastry filling or topping for Fruit of Cake.
- 2 cups (16 fl. oz.) heavy cream
- 1/4 to 1/2 cup (to taste) Coombs Family Farms pure maple syrup, -or- 1/2 to 1 cup Coombs Family Farms pure maple sugar
Whip cream, fold in maple.
