Recipes — maple syrup

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June Recipe: Nelson Cupcakes

Sift 1 ¾ cup all purpose flour with 2 ½ tsp baking powder and ½ tsp salt. 
Flour ½ cup broken walnuts.
Cream ¼  cup shortening.
Gradually add 1 ¼  Maple Sugar.
Beat 2 eggs until slightly thickened, add dry ingredients alternately with ½  cup cream. Add nuts.
FIll cupcake papers ¾ full. Bake at 375 degrees Farenehiet about 15-20 mintues. Cover with Maple Butter. Garnish with walnut halves. 
For Canada Day, try adding mini Canadian flags on toothpicks to your cupcakes for even more of a Canadian effect. 

Source:The Sugar Bush Connection by Beatrice Ross Buszek

Baked Fresh Fruit with Maple

 4 large pears or peaches

1/2 to 3/4 cup maple syrup

Place peeled and halved fruit in shallow pan. Cover with syrup. Bake at 350 degrees Fahrenheit until tender. 

Serve hot or cold with whipped cream. Lovely with raspberries, blueberries and wild blackberries. 

Source: The Sugar Bush Connection by Beatrice Ross Buszek



Maple Cake with Maple Syrup Frosting

Cake:
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons non-hydrogenated solid vegetable shortening, room temperature
2 cups pure maple syrup (preferably Medium)
3 large egg yolks
1 large egg
1 1/4 cups whole milk
1 cup walnuts, toasted, coarsely chopped

Frosting:
3 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons pure maple syrup (preferably Grade B)
Toasted walnut halves (for garnish)

Special equipment: Two 8-inch-diameter cake pans with 2-inch-high sides

For cake:
Position rack in center of oven and preheat to 325°F. Butter two 8-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Dust pans with flour; tap out excess. Sift 3 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and shortening in large bowl until light and fluffy. Add maple syrup and beat until smooth, about 3 minutes. Add egg yolks and egg 1 at a time, beating until well blended after each addition. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Fold in walnuts. Divide batter equally between prepared pans (about 3 1/2 cups for each); smooth tops.

Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Invert cakes onto racks; remove parchment. Cool cakes completely.

For frosting:
Sift powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and maple syrup and beat just until smooth (do not overbeat or frosting may become too soft).

Using serrated knife, trim off domed top of each cake layer, creating flat surface. Place 1 cake layer, trimmed side up, on platter. Spoon 1 cup frosting in dollops over top of cake layer; spread evenly to edges. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. Arrange walnut halves around top edge of cake. DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.

Cut cake into wedges and serve.

Source: Epicurious

Pumpkin Maple Cheesecake

Crust:
1 1/2 cup Graham cracker crumbs
1/4 cup Granulated sugar
1 cup Melted butter
1/2 tsp Ground cinnamon

Filling:
1 1/2 lb Cream cheese
1 1/4 cup Maple sugar
1/2 cup Maple syrup
5 x Eggs
2 cup Cooked pumpkin puree
1 1/2 tsp Ground cinnamon
1/2 tsp Nutmeg
1/2 tsp Ginger
1/4 tsp Salt
Confectioners' sugar for garnish

Prepare the crust by combining all ingredients and pressing into a greased 9" (23 cm) springform pan. Chill at least 1 hour.
Preheat the oven to 325 F (160 C).
Beat the cream cheese and maple sugar until very light. Add the maple syrup. Add the eggs, one at a time and beat after each one. Add the pumpkin and spices and pour mixture into prepared pan. Bake for 1 1/4 hours.
Cool to room temperature, refrigerate 6-8 hours before serving. Garnish by sprinkling with confectioners' sugar, serve.