Maple Cheese Cake
8 oz. cream cheese
½ cup granulated maple sugar
16 oz. cool whip
1 graham cracker pie crust
Mix cream cheese, granulated maple sugar well. Add 8 oz. cool whip and mix well. Spoon mixture into pie crust and top with remaining cool whip. Chill at least 1 hour. Enjoy!
Maple Corn Bread
1 ¼ cup flour
¼ cup granulated maple sugar
¼ vegetable oil
½ cup milk
1 egg
¾ cup corn meal
2 tsp. salt (optional)
½ cup pure maple syrup
Heat oven to 400 degrees. Grease 8 or 9 inch square pan. Combine dry ingredients. Stir in remaining ingredients just till moist – do not over stir. Pour into prepared pan and bake 20 – 25 minutes until it starts to brown on edges.
Maple Mustard
¾ maple syrup (heated)
3 Tbsp. dry mustard
½ tsp. salt
1 tsp. garlic powder
¼ cup white vinegar
scant ¾ cup flour
1 tsp. onion powder
1 tsp. lemon juice
Mix dry ingredients together. Add vinegar, lemon juice, ½ syrup and stir until smooth (pasty). Add remaining syrup and stir until smooth. Keep refrigerated when not in use.
Maple Popcorn
1 cup butter
2 cups granulated maple sugar
½ cup dark pure maple syrup
1 tsp. salt
½ tsp. baking soda
1 tsp. vanilla extract
5 quarts popped popcorn
(1 cup unpoped)
Preheat oven to 250 degrees. Place popcorn in a very large bowl. Set aside. In a medium saucepan over medium heat, melt butter. Stir in granulated maple sugar, maple syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces if necessary. Enjoy. May be stored in an air tight container for a day or two only.
Maple Syrup No-Bakes
Cook 2 cups maple syrup to 250 degrees.
Add: ½ cup butter or margarine – softened
⅓ cup milk
Bring to a full boil. Remove from heat.
Add: 1 teaspoon vanilla
4cups oatmeal
Stir well and drop by spoonfels onto waxed paper.
Air dry overnight to set well
Maple Fudge
2 cups pure maple syrup
1 Tbsp. light corn syrup
¾ cup nut meats
1 Tbsp. butter
¾ cup rich milk or cream
Combine pure maple syrup, corn syrup, and cream – place over low heat. Stir constantly until mixture starts to boil. Continue cooking without stirring until small amounts of syrup form soft ball in cold water, or reaches 236 degrees F. Remove from heat and add butter – but do not stir. Cool until lukewarm and then beat until the mixture thickens and loses its gloss. Add nuts. Pour into graesed pan. When cold, cut into squares.
Maple Frosting
¾ cup pure maple syrup
1 ½ cup granulated maple sugar
¼ cup water
1 egg white
Boil first 3 ingredients until it will hair from a spoon (230 – 234 degrees F). Stir briskly into the beaten white of an egg. Beat until cool enough to spread.
Use Pure Maple Syrup
On ice cream, French toast, waffles, pancakes, baked ham, cottage cheese. To sweeten cereals, puddings, applesauce, baked fruit, broiled grapefruit, fruit juices. Baked beans have a darker, richer color and extra good flavor when baked with Maple Syrup. Syrup (cooked to a soft ball stage) on snow may be served as a year round treat. (Finely ground ice or a slab of ice made in a ice tray may be used to cool syrup in the summer time.)
Come on In!
Weekdays
8AM -5PM
Weekends
8AM - 5PM
Contact
Phone
(585) 591-8132
phil@georgesmaple.com
Address
1766 Rt 77, Strykersville, New York 14145