VERMONT MAPLE COOKIES
I created this recipe after tasting maple cookies with a maple glaze at a bakery in Stowe, Vermont, some years ago. I get many requests to bring them for bake sales, parties and ski trips. -Delores Day, Wolcott, Vermont
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips and pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. , For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners' sugar, syrup and maple flavoring until smooth., Drizzle over cookies; let dry completely. Store between pieces of waxed paper in airtight containers.
Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 101mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
VERMONT MAPLE-PECAN CAKE
This delectable nutty maple cake has become a hands-down favorite. Chopped pecans add delicious flavor, and the rich cream cheese frosting is accented with a teaspoon of real maple syrup. -Teresa Cardin, Mansfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans. , Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool. , For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.
Nutrition Facts : Calories 574 calories, Fat 28g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 420mg sodium, Carbohydrate 81g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
VERMONT MAPLE BOILED ICING
Make and share this Vermont Maple Boiled Icing recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 25m
Yield 2 9inch layers of cake, 12 serving(s)
Number Of Ingredients 4
Steps:
- Combine syrup and boil to 238F or until a little of the syrup forms a soft ball when dropped into cold water.
- Pour hot syrup very slowly into beaten egg whites, beating constantly.
- Flavor with vanilla and beat until icing is nearly cool.
- Add baking powder during the last of the beating until cool and of proper consistency to spread.
WHOLE-WHEAT MAPLE-CRANBERRY SCONES
Yield 8 scones
Number Of Ingredients 40
Steps:
- Instructions Preheat your oven to 425° and set a rack to the middle position. In a large bowl, whisk together the flours, baking powder, and salt until combined. Using a pastry cutter or fork, work in the butter until it forms pea-sized bits; then use your fingers to rub the butter into the flour, creating a blend of powder, flakes, and some remaining small lumps of butter. Pour in the syrup and 1/3 cup of milk, and stir well with a fork. If needed, add another tablespoon or two of milk to form a dough. Use a spatula to fold in the cranberries. Turn the dough out onto a baking sheet lined with parchment paper, and, with well-floured hands, press into an 8-inch circle. Cut into 8 equal wedges (no need to separate them). Bake until puffed and golden brown on top, 20 to 25 minutes.
- Instructions Meanwhile, in a small bowl, make the glaze: Whisk together the powdered sugar, water, and maple syrup until smooth. Let the scones cool until barely warm; then drizzle with Maple Glaze. Serve with butter, jam, or whipped cream.
- Instructions Preheat your oven to 375° and set a rack to the lowest position. Sprinkle the pork all over with 2 teaspoons of salt and let it sit 10 minutes. Now make the glaze: In a medium-size bowl, stir together the maple syrup, mustard, cider vinegar, rum, cinnamon, pepper, and remaining 1 1/4 teaspoons of salt until blended. Place the pork, fat side down, in a 9x13-inch roasting pan, and pour the glaze over the meat. Transfer to the oven and cook 30 minutes, basting halfway through. Remove the meat from the oven, turn it fat side up, baste, and return it to the oven. Cook, basting every 15 minutes, until the meat reaches 150° when an instant-read thermometer is inserted into the center, 30 to 40 minutes more. Remove the meat from the oven and let it rest 10 to 15 minutes. Slice and serve with additional glaze on the side.
- Instructions First, make the salad: Layer the spinach, grapes, feta, and walnuts in a large salad bowl. Set aside. Additional Notes: To make quick work of halving grapes, cherry tomatoes, or other small fruit, place a handful between two deli container lids (rims facing each other); run a sharp knife carefully between the rims, and voilà! Several grapes halved with just one cut.
- Instructions Now make the dressing: In a mason jar or other canister with a tightly fitting lid, combine the maple syrup, soy sauce, vinegars, shallot, and mustard. Shake well. Add the oil and shake until blended. Add salt and pepper to taste. Drizzle the salad with about a third of the dressing and toss gently to coat. Taste a leaf of spinach and add more dressing if desired.
- Instructions Place all ingredients into a medium-size saucepan over medium-high heat and bring to a simmer. Reduce heat and keep hot (but below a simmer) 12 minutes. Remove from the heat and let cool 5 minutes. Strain the syrup and enjoy.
- Instructions Chill four small glasses or bowls in the freezer at least 15 minutes. Put 1 scoop of ice cream in each bowl. Stir the warmed maple syrup into the coffee and pour over the ice cream. Top with maple flakes if desired.
RASPBERRY CRUMB COFFEE CAKE WITH VERMONT MAPLE FROSTING
Steps:
- Preheat the oven to 350 degrees F.
- Grease an 11 by 7 by 2-inch rectangular pan with the teaspoon of butter. In a saucepan, combine the raspberries, 1/2 cup of the sugar and lemon juice. Bring the mixture to a boil and reduce to a simmer. Simmer the mixture for 3 minutes. In a small bowl, whisk the water and cornstarch together. Stir the slurry into the fruit mixture. Cook and stir the mixture for 4 minutes. Remove the pan and cool completely.
- In the bowl of an electric mixer, fitted with a paddle, cream 8 tablespoons of butter and remaining 1 cup of the sugar. Add the eggs, 1 at a time. In a small mixing bowl, sift 3 1/2 cups flour, baking powder, baking soda, salt and cinnamon together. Add the flour mixture and buttermilk, alternately to the butter mixture. Mix thoroughly. Mix in the vanilla.
- In a small bowl, combine the remaining butter, remaining flour and brown sugar together. Using your hands, combine the mixture until it resembles a fine crumb-like consistency. Spread half of the batter into the prepared pan. Spread the fruit mixture over the batter. Drop heaping spoonfuls of the remaining batter over the fruit mixture, about 1-inch apart. Sprinkle the crumb mixture over the entire pan. Bake for 40 to 45 minutes or until golden brown.
- In a mixing bowl, whisk the powdered sugar, maple syrup and milk together. Set aside. Remove from the oven and let cool for 5 minutes before drizzling glaze over top. Cut into slices and serve warm.
VERMONT MAPLE MULLED CIDER
Make and share this Vermont Maple Mulled Cider recipe from Food.com.
Provided by Karen..
Categories Beverages
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine cider, syrup, cinnamon and cloves in a pot and heat thoroughly; DO NOT BOIL!
- Remove cloves and cinnamon stick and serve hot, garnished with a half lemon slice.
Nutrition Facts : Calories 107.8, Fat 0.1, Sodium 4, Carbohydrate 28.4, Fiber 0.6, Sugar 24, Protein 0.2
MOJHY APPLES ( PENNSYLVANIA DUTCH CANDIED APPLES)
Make and share this Mojhy Apples ( Pennsylvania Dutch Candied Apples) recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Wash apples, remove stems and replace with popsicle stick pushed halfway into the apple.
- Combine sugar and corn syrup in a deep pan and stir slowly over low heat until thoroughly dissolved.
- Let boil to 300F on candy thermometer or until a small quantity becomes brittle when dropped into cold water.
- Remove pan from heat and place over boiling water (to keep the candy from hardening too quickly).
- Dip apples in the candy syrup and twirl in a circular motion until completely covered.
- Place on a buttered pan with the sticks upright and permit to cool.
Nutrition Facts : Calories 259.1, Fat 0.3, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 68.7, Fiber 4.4, Sugar 47, Protein 0.5
BARNSTABLE CLAM PIE
A little bit of Old Cape Cod from the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947.
Provided by Molly53
Categories Savory Pies
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Steam the clams and strain the juice, saving 1/4 cup.
- Remove the clams from the shells and chop finely.
- Combine the rest of the ingredients and pour into a deep pie shell and cover with upper crust.
- Seal all around and pierce the top with a fork.
- Bake for approximately one hour.
- Serve very hot.
VERMONT MAPLE BREAD PUDDING WITH WALNUT PRALINE
Categories Milk/Cream Egg Nut Brunch Dessert Bake Walnut Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- For praline:
- Spray rimmed baking sheet with nonstick spray. Stir sugar and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Stir in nuts. Quickly spread nuts on prepared sheet. Cool. Chop praline into small pieces. (Can be made 1 day ahead. Store in airtight container at room temperature.)
- For bread pudding:
- Whisk eggs, cream, sugar, 1 cup maple syrup, and vanilla in large bowl to blend. Add brioche; stir to coat. Let stand at room temperature 1 hour, stirring occasionally.
- Preheat oven to 375°F. Butter 13x9x2-inch baking dish. Transfer bread mixture to prepared dish. Bake until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes. Cool slightly. Cut into 6 to 8 pieces. Place 1 piece pudding on each plate. Place scoop of ice cream atop pudding, drizzle with maple syrup, sprinkle with praline, and serve.
LADY BALTIMORE FILLING AND ICING
Make and share this Lady Baltimore Filling and Icing recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 25m
Yield 3 cake layers
Number Of Ingredients 8
Steps:
- Boil sugar and water until it spins a thread (236F) and pour, ver slowly into stiffly-beaten egg whites, beating constantly until cool and of spreading consistency.
- Add remaining ingredients, blend.
- Spread between the layers and on top and sides of cake.
Nutrition Facts : Calories 1178.2, Fat 23.8, SaturatedFat 3.2, Sodium 382.4, Carbohydrate 240.7, Fiber 6.5, Sugar 225.9, Protein 13.7
FLUFFY BOILED ICING
Make and share this Fluffy Boiled Icing recipe from Food.com.
Provided by Shandibear
Categories Dessert
Time 20m
Yield 8 cups
Number Of Ingredients 5
Steps:
- Beat meringue powder and cold water until stiff, about 4 minutes.
- In large microwave safe measuring cup, stir sugar, corn syrup, and water.
- in microwave oven * bring syrup mixture to a boil ( approximately 5 minutes )
- Remove when boiling stops.
- Slowly add syrup to meringue mixture while beating on low speed.
- Beat on high speed for four minutes until stiff and glossy.
- * For stove top mix sugar, corn syrup, and water in a 2 quart saucepan. Bring to a boil, cool lightly and resume directions above.
Nutrition Facts : Calories 220.7, Sodium 0.8, Carbohydrate 57.4, Sugar 52.5
More about "vermont maple boiled icing food"
VERMONT MAPLE BAKED BEANS RECIPE | CDKITCHEN.COM
From cdkitchen.com
EASY MAPLE FROSTING {4 INGREDIENTS} - CAKEWHIZ
From cakewhiz.com
VERMONT MAPLE COOKIES - NEW ENGLAND TODAY
From newengland.com
SEVEN MINUTE MAPLE FROSTING {PALEO} - HEALTHY SEASONAL …
From healthyseasonalrecipes.com
THE MOST DELICIOUS MAPLE FOODS IN VERMONT - TWO SISTERS …
From twosistersabroad.com
Reviews 13Estimated Reading Time 5 mins
VERMONT MAPLE ICING - RECIPE | COOKS.COM
From cooks.com
BUY SHOP | VERMONT MAPLE SYRUP BY VIKING FARMS LLC
From vermontmaplesyrup.com
VERMONT MAPLE - A FAMILY KITCHEN STAPLE - STORIES FROM VERMONT ...
From vermontvacation.com
FLUFFY MAPLE FROSTING RECIPE - THE SPRUCE EATS
From thespruceeats.com
BOILED SUGAR ICING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MAPLE ICING RECIPE - BUCK MOUNTAIN MAPLE FARM
From buckmtnmaplefarm.com
VERMONT MAPLE MERINGUES - KING ARTHUR BAKING
From kingarthurbaking.com
HOW TO MAKE THE MOST OF VERMONT’S MAPLE SYRUP SEASON
From cntraveler.com
OUR FAVORITE VERMONT RECIPES - TASTE OF HOME
From tasteofhome.com
VERMONT MAPLE SUGAR MAKERS' ASSOCIATION
From vermontmaple.org
WHY VERMONT MAPLE SYRUP IS THE BEST - CHEF TARIQ
From cheftariq.com
VERMONT MAPLE OATMEAL BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
5 OF THE BEST VERMONT MAPLE SYRUP FARMS - VERMONT'S VERY BEST
From vermonter.com
VERMONT MAPLE IN EVERY SCHOOL (& A RECIPE!) | VERMONT FEED
From vtfeed.org
BAKED IN VERMONT | FOOD NETWORK
From foodnetwork.com
FIVE VERMONT MAPLE CRAFT BEVERAGE RECIPES TO TRY
From vermontvacation.com
MAPLE SYRUP, THE VERMONT WAY | AUDUBON
From audubon.org
THE OFFICIAL VERMONT MAPLE COOKBOOK - SUGARBUSH FARM
From sugarbushfarm.com
VERMONT MAPLE PIE RECIPE - BEN AND ME
From benandme.com
OLD FASHIONED BOILED ICING - SWEETANDSAVOURY.CA
From sweetandsavoury.ca
VERMONT MAPLE SYRUP FROSTING: THE CLEMENTINE PADDLEFORD PROJECT
From cookingbythebook.com
MAPLE SUGARING SYRUP VERMONT - NEW ENGLAND TODAY
From newengland.com
MAPLE BOILED FROSTING
From sillowaymaple.com
SWEET POTATO DOUGHNUTS WITH MAPLE ICING - FOOD NETWORK UK
From foodnetwork.co.uk
VERMONT MAPLE PRODUCTS - BARRED WOODS MAPLE
From barredwoodsmaple.com
VERMONT MAPLE DOGS RECIPE - FOOD.COM
From food.com
DARK CHOCOLATE AND MAPLE ICING - MAPLE FROM CANADA
From maplefromcanada.ca
RECIPES - VERMONT MAPLE SUGAR MAKERS
From vermontmaple.org
APPLE MARMALADE RECIPE - FOOD.COM
From food.com
VERMONT MAPLE MAKES IT - VERMONTVACATION.COM
From vermontvacation.com
VERMONT MAPLE OLD FASHION | BUTTERNUT MOUNTAIN FARM
From butternutmountainfarm.com
VERMONT'S MAPLE-INSPIRED SPECIALTY FOOD & BEVERAGE PRODUCTS — …
From vtspecialtyfoods.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love