Tag Archives: granulated maple sugar
Maple Apple Crisp
Apple season in Vermont is one of my favorite times. There are several orchards nearby and we have both cultivated and wild apple trees growing on our farm. The combination of maple, spices and apples is amazing. Top with a crumbly, buttery oat mixture and you have a dessert that is sure to bring out autumn vibes!
6 apples of any variety, I prefer Macintosh or Paula Red, mixing varieties is also great
1 3/4 teaspoon cinnamon (divided)
1 1/2 teaspoon lemon juice
3/4 cup of oats
3/4 cup of all purpose flour
1/2 cup butter
dash of salt
Preheat oven to 350 F degrees. Butter an 8×8 baking dish, or spray with non-stick cooking spray. Set aside.
In a mixing bowl, add chopped apples, granulated maple sugar, 3/4 tsp of the cinnamon and lemon juice. Stir to combine, then transfer to prepared baking dish.
In a separate mixing bowl, add dry topping ingredients (oats, flour, 1 tsp cinnamon, salt, and diced cold butter). Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs. Alternatively, you can use two forks or even your hands to cut butter into the mixture. Once the butter is well incorporated, stir in maple syrup.
Spread topping over apples in baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly.
Serve warm with vanilla ice cream and a drizzle of maple syrup. Enjoy!
Most cream cheese frosting recipes use many cups of confectioner’s sugar. This recipe uses only pure maple sugar, making it not only more delicious but so much healthier! Bring to room temperature 8 oz cream cheese and 6 tablespoons unsalted butter. Add the cream cheese to the bowl of a stand mixer and beat on low. Slowly add in chunks of butter until it is well incorporated.» Read more about: Maple Sugar Cream Cheese Frosting »
Maple Sugar Pumpkin Spice Muffins
This classic pairing of maple, pumpkin and spices comes to me from my sister, Juniper. She and her kids are always experimenting in the kitchen with their number one ingredient, maple!
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup vegetable oil (or melted coconut oil)
1/2 cup granulated maple sugar
1/2 cup Couching Lion Maple Syrup
1 and 1/2 cups pumpkin puree (not pumpkin pie filling- you can find it canned or halve a pie pumpkin, remove seeds, bake in oven at 350 for an hour, scoop out flesh and puree)
2 large eggs
First, set oven at 425. Mix together the flour, baking soda, spices and salt. In a separate bowl combine vegetable oil, maple sugar, maple syrup, pumpkin puree and eggs. Make a small well in the dry ingredients and pour the wet ingredients in. Stir just until combined. Lumps are ok! Pour into prepared muffin tin (greased) or paper liners. Bake at 425 for 5 minutes. Then reduce heat to 350 and bake about 15 minutes more or until a toothpick inserted in the center comes out clean. Cool muffins completely if using Maple Sugar Cream Cheese Frosting.
Maple Sugar Blueberry Pie
August in Vermont means blueberry season! What better to do with blueberries than toss them with maple sugar and nestle them into a buttery crust? Baked until bubbly and topped with vanilla ice cream, you can enjoy one of life’s most delicious desserts. The blueberry filling recipe comes from my mother in law, Nancy Menard, who makes the most unbelievably delicious pies! The tapioca acts as a perfect thickening agent.
Begin by preheating the oven to 400 degrees. You’ll need a 9 inch pie pan.
For the blueberry filling:
1 tablespoon Minute Tapioca
1/4 c flour
6 cups blueberries
Mix the dry ingredients and then add the blueberries. Squish about a third of them with your spoon or fork. Let them sit while you prepare the crust.
For an all butter crust:
2 1/2 cups all purpose flour.
2 teaspoons Couching Lion Maple Sugar
1 teaspoon salt
1 cup chilled, unsalted butter
1/2 cup ice water
Mix together the dry ingredients in a bowl or food processor. Add chilled butter and pulse the food processor or cut with a pastry cutter until butter resembles small peas. Drizzle in 2 tablespoons at a time of ice water. Pulse or stir the mixture after each addition. Continue adding ice water until a ball begins to form. Divide ball in two and store one half in the refrigerator.
Roll out the other half on a floured surface until it is slightly larger than the pie pan. Place in pan and add the blueberry mixture. Using the second half of pie crust, roll out the top on a floured surface. Either roll the top into a circle or experiment with slicing strips of pie dough to create a lattice. Press the edges firmly all around the pie.
Sprinkle a little extra Couching Lion Maple Sugar on top and place in the preheated oven. Place a cookie sheet on the rack below to catch drips. Bake at 400 degrees for 10 minutes and then reduce to 375 degrees. Bake for another 30-35 minutes until the crust is nicely brown and the filling is bubbly. Remove from oven and let sit for 30 minutes to cool. Serve with vanilla ice cream.
Blueberry Maple Sugar Sauce
Mix 1 cup Couching Lion Maple Sugar with 2 cups fresh or frozen blueberries. Add 1/2 cup water and bring to a boil. Mash blueberries with a fork and simmer for 10 minutes. Strain mixture through a fine sieve and collect the liquid. Reserve the solids for use in a smoothie or spoon over ice cream. Store sauce in the refrigerator for up to a week. Enjoy!
Blueberry Gin Fizz: Mix 3 tablespoons Blueberry Maple Sugar Sauce with 2 oz gin and a squeeze of fresh lime juice. Shake with ice and strain into a glass. Top with seltzer.
It’s May in Vermont and the stores are packed with strawberries. Our own local strawberries won’t be available until June, but it’s hard to resist buying this delicious little fruit as soon as it becomes available. This sauce can be used in a myriad of ways. Try it over cheesecake, ice cream or Greek yogurt. It’s also a fantastic addition to savory dishes. Serve it alongside a roasted pork loin or on a cheese platter.» Read more about: Maple Sugar Strawberry Sauce »
This recipe is based on the classic Parker House Roll, yet uses granulated maple sugar instead of white sugar. The result is mildly sweet, flaky and simply delicious!Ingredients
1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup granulated maple sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs,» Read more about: Maple Sugar Parker House Rolls »
Three years ago I planted a couple of peach trees near our house in Vermont. I wasn’t sure they would fruit as we’re at 1500 feet and winters up here can be brutal. These were rated for zone 4, the absolute top of what I can safely plant. They hung on for the last few years, giving us beautiful spring blossoms but no fruit.» Read more about: Maple Sugar Peach Cobbler »
We have had an exceptional peach season here in Vermont! This is the first time my trees really produced and the branches are bent right to the ground. I was worried the tree might break so I picked a bunch of peaches to remove some of the weight. Naturally I found a way to preserve them with maple syrup!
10-12 pounds of peaches
2 cups of water
2 1/2 cups maple sugar
1/2 cup maple syrup
1 vanilla bean
1/3 cup of whiskey
First,» Read more about: Peaches in maple whiskey syrup »