I love to cook and bake!
So I thought I would share some of my recipes.
Personally, I view recipes as suggestions. I may follow them the first time, but I always make changes.
Feel free to do the same with these.
For recipes that use Boxler's Pure Maple Syrup, you can order it at BoxlerMaple.com
Apple-Maple Upside-Down Cake
1 ¼ cup Boxler’s Pure Maple Syrup (1 cup + ¼ cup)
3 Granny Smith apples; peel and core, cut 2 ½ into half slices (about 3/8” think) dice ½.
(I use an Apple Gizmo; peels, cores and slices in one pass)
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
3 large eggs
½ cup sour cream
1 tablespoon pure vanilla extract
1½ sticks unsalted butter, softened
1 cup sugar
Best served warm and enjoy.
Maple Cranberry Scones
For the Scones:
1 1/4 cups whole-wheat flour
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1/2 cup (1 stick) cold unsalted butter, cut into small cubes
1/2 cup Boxler’s Pure Maple Syrup
1/3 cup whole
1 cup frozen or dried cranberries
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 milk, stir well with a fork. If needed, add another tablespoon or two of syrup to form a dough. Use a spatula to fold in the cranberries.
Turn the dough out onto a baking sheet lined with parchment paper, 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.
For the Maple Glaze:
• 1/2 cup powdered sugar
• 1½ tablespoon maple syrup
In a small bowl, whisk together the powdered sugar and maple syrup until smooth.
Let the scones cool until barely warm; then drizzle with Maple Glaze.
Maple Lace Cookies
½ stick unsalted butter
6 tablespoons brown sugar
¼ cup Boxler’s Pure Maple Syrup
3 tablespoons all-purpose flour
1½ teaspoons heavy cream
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon fine salt
Heat oven to 350°.
Combine butter, brown sugar, and maple syrup in a medium saucepan. Bring to a boil over medium heat, stirring constantly.
Remove from heat and whisk in flour, heavy cream, vanilla, cinnamon, and salt until smooth.
Working quickly, portion mixture into 6 1-teaspoon scoops onto a parchment-lined baking sheet. Bake until deep golden brown and bubbling slows, 5½ to 6 minutes. If dough starts to set between batches being baked, rewarm it gently over low heat to loosen.
Cool on baking sheet for 2 minutes. Use a thin spatula to carefully remove cookies from baking sheet and transfer to wire rack to cool completely.
A few changes I’m thinking of, maybe not all at once.
Add a ¼ to ½ cup of finely chopped nuts, pecans or walnuts.
Reduce butter by a tablespoon and increase flour by a tablespoon (not sure how this will work).
Replace some or all of the brown sugar with maple sugar (again, not sure how this will work).
Be advised, the mixture is very thin and they spread a lot, hence only 6 to a sheet, unless you want one big one, which happened to me. You can separate them if you do it quickly while they’re still hot.
Ham Cornbread Soup
1 1/2 lbs. Ham Steak
Cornbread, equivalent to 2 8x8 or 1 9x13 pan
2 Medium/Large Sweet Potatoes
1 3/4 cups Lima beans, 1 can
1 3/4 cups Carrots, fresh or frozen, thawed
24 oz. Baby Bella Mushrooms
1 tsp. Ground Ginger
1 tsp. Ground All Spice
1 tsp. Ground Mustard
1/2 tsp. Ground Nutmeg
1/4 lb. butter
1/2 gallon water (8 cups)
Remove rind, save and dice ham into about 1 inch cubes.
Dice sweet potatoes into about 1 inch cubes
Slice carrots, or use frozen.
Drain and rinse lima beans.
Wash mushrooms and quarter, if stems are long, cut off, do not discard stems.
Melt butter in soup pot, add sweet potatoes, stir and cover, stir occasionally till they start to get tender. Remove from pot with a slotted spoon.
If using fresh carrots, cook like the sweet potatoes and remove.
Add mushrooms, cook until they start to get tender, remove from pot leaving the juice.
Add water to pot, add spices and ham rind, cover pot, bring to a boil, reduce to a simmer and leave for 15 minutes.
Remove the rind.
Cut cornbread into about 2 inch squares, if you want to use some as a garnish, reserve a few pieces. Add to pot, use an immersion blender to blead until a smooth consistency. If you don't have an immersion blender, you'll want to process the cornbread in a blender or food processor first.
Now add the ham, sweet potato, mushrooms, lima beans and carrots. Leave over medium/low heat for 15 minutes.
Now enjoy or put in bowls for later. This is a think soup, it will get even thicker as it sits, to loosen up a bit I suggest water, milk or sour cream, add small amounts at a time till it gets to the consistency you want.
You can add less cornbread if you’d like it less thick to start.
Substitute any vegetables you like.