Our Favorite Recipes

MAPLE PECAN PIE                                                                                                                                                                                                                                                                                            
3 slightly beaten eggs
1 cup pure maple syrup
1/2 cup packed maple sugar
2 tablespoons melted butter
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/16 teaspoon salt
1/2 to 3/4 cup chopped pecans
1 unbaked 9-inch pie shell

Mix eggs, syrup, sugar, butter, flour, vanilla and salt. Beat until smooth with a rotary beater. Stir in nuts. Fill pastry shell. Bake at 350 degrees for about 40 minutes.
 
SUGAR HOUSE COOKIES (oatmeal type)
1 1/2 cups flour
2 tsp. baking powder
1 cup maple syrup
1 egg
1 tsp. nutmeg
1 tsp. salt
1/2 cup butter
1/2 cup raisins
1 1/2 cups oatmeal
1/2 cup milk
1/2 cup chopped nuts

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

JACK WAX
Heat Maple Syrup to 230 degrees. While hot, pour on snow or crushed ice and EAT, preferably in your fingers. Traditionally, this treat was the feature of the "sugaring off" party held at the sugar house to celebrate the end of the syrup harvest.

 
MAPLE BAKED BEANS
Maple Baked Beans were invented by Native Americans and passed on to early European settlers; this is our family's take on this classic dish.
2 lbs. dried navy beans
1/2 lb. thick bacon, cut into 1 inch pieces
1 medium onion, cut into squares
1/4 cup maple syrup
2 tablespoons dry mustard
1/2 teaspoon pepper
2 teaspoons salt
2 cups boiling water

Preheat oven to 350 degrees F when ready to bake. Soak dried beans overnight and precook beans. Line the bottom of a bean pot or casserole with half the bacon followed by the onion. Add cooked beans. Mix together remaining ingredients and pour over beans. If necessary, add more water to cover. Top with remaining bacon. Bake 5 to 6 hours, adding more boiling water and syrup if liquid needed.

 
MAPLE GLAZED HAM
This will feed a crowd and it makes lots of leftovers.
6 to 8 lb. fully cooked, bone in smoked ham
2 cups apple cider
2 cups water
1/4 cup firmly packed brown sugar
1/2 cup maple syrup
2 tablespoons prepared horseradish
1 tablespoon Dijon Mustard

Preheat the oven to 325 degrees F. Place the ham, fat side up, in a roasting pan. Pour the apple cider and water into the bottom of the pan. Bake the ham for 75 minutes, or until completely heated through.

In a small bowl, combine the sugar, syrup, horseradish, and mustard. Stir to blend. Remove the ham from the oven and spread the maple mixture over the ham. Bake, basting the ham with the pan liquid every 15 minutes, for 45 minutes, or until the ham has darkened and the edges of the meat are crispy. Remove from the oven, carve, and serve. For more maple flavor substitute our Indian Sugar (pure granulated maple sugar) for the brown sugar in the recipe. This can be done in most any recipe with brown sugar to add maple flavor.
 
MAPLE GLAZED CHICKEN WINGS
Chicken wings (often prepackaged); uncooked
1 cup maple syrup
1/2 cup maple granulated maple sugar
1/4 cup apple cider or apple juice
2 tbsp. mustard
1/4 cup ketchup
1/2 tsp. salt

Preheat oven to 400 degrees. Cook wings for 30 minutes or as directed on wing package. Combine ingredients to make mixture. Remove wings from oven and baste with mixture. Return wings to oven and cook for 20 to 30 minutes depending on desired crispness. You may remove wings during that period and baste several more times for a thicker glaze if desired.
 
MAPLE GLAZED KIELBASA
1lb. link of kielbasa
1/2 cup of maple syrup

Slice Kielbasa and quarter each slice. Sautee the meat on medium heat in a frying pan for 20 minutes. Pour off the grease leaving the meat in the pan. Add the syrup and continue to sautee on low heat for 15 to 20 minutes, turning the chunks often. Kielbasa is ready when the syrup starts to glaze the meat. Cooking too fast burns the syrup; this makes a poor glaze.

MAPLE OATMEAL COOKIES
11/2 sticks sweet butter
1 cup maple granulated sugar
1/2 cup white sugar
1 egg
1 tsp. vanilla extract
2 tbsp. maple syrup
2/3 cup flour
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
3 cups oats, either quick or regular
1 cup raisins or chocolate chips


MAPLED POPCORN
15 cups popped corn (2/3 cup unpopped)
1/2 cup melted butter
1 cup maple syrup
1/3 cup light Karo syrup
1/2 teaspoon salt
1/8 teaspoon cream of tartar
1/4 teaspoon baking soda

Preheat oven to 200 degrees. Spread popped corn into two 9 x 13 inch pans. Combine next five ingredients in a large saucepan and cook to 236 to 240 degrees on a candy thermometer (soft ball stage). Remove from heat and stir in baking soda. Pour over popcorn, stirring well to coat kernels. Bake one hour, stirring every 15 minutes. Cool. Store in a tightly covered container.

MAPLE KIELBASA

A simple family recipe that makes  great hors d'oeuvres.  Slice into quarter rounds one or more kielbasa to cover a frying pan.  Cook up the meat to your liking and drain off the oil.  Leave the meat in the pan and add enough maple syrup to about half cover the meat in syrup.  Cook over a medium heat so that the syup bubbles but does not burn.  As the syrup boils away turn the kielbasa as you would stir fry a vegetable.  The meat is done when the thickened syrup coats the meat like a glaze and there is just a thickened syrup on the bottom of the pan (like a sauce).