"Backyard Boilers"

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Recipes for Maple Lovers

The following recipes are from Sugarhouse Treats
(1992), a collection of Maple Recipes collected and published by the Vermont Maple Festival Council, Inc.

Baked Goods Applesauce Muffins Bran Muffins Corn Muffins Doughnuts		Main Dishs Baked Beans Baked Ham Chicken Wings (2 recipes) Ham Peachies Marinated Salmon Shrimp & Chicken with Veggies	Desserts Maple Pecan Pie Sweet Potato Pie	Candies & Fudge Maple Fudge
Cooking tips

Baked Goods

Maple Applesauce Muffins		Carolyn Branagan
2 eggs, beaten 1/2 cup butter or oleo 1 cup maple syrup 1 cup applesauce 3 cups flour 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg		Mix eggs and shortening in bowl until light and fluffy Add syrup and applesauce and mix well Sift in dry ingredients Stir until just moistened Pour into greased muffin tins - 2/3 filled Bake at 350 degrees F. for about 20 - 25 minutes

Maple Bran Muffins		Carolyn Branagan
1 cup sour cream 2/3 cup maple syrup 3 eggs, well beaten 1 cup all purpose flour 1 cup bran 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup raisins 1/2 cup chopped nuts		Combine sour cream, maple syrup and eggs Mix dry ingredients Add liquid to dry ingredients and mix quickly Pour into greased muffin tins Bake at 350 degrees F. for about 20 minutes

Maple Corn Muffins		"A Friend"
1 1/3 cups sifted flour 2/3 cup cornmeal 3 teaspoons baking powder 1/2 teaspoon salt 2 eggs - well beaten 2/3 cup milk 1/3 cup maple syrup 1/2 cup melted shortning		Sift dry ingredients together Beat eggs in bowl, add milk, maple syrup and melted shortning Blend dry ingredients in quickly to just moisten flour Pour into greased muffin tins and bake at 350 degree F. for about 20 minutes

Maple Doughnuts		Mrs. Hale Nye
2 eggs 1/2 cup sour cream 4 cups flour 1 cup Dark syrup 1 teaspoon baking soda 1 teaspoon baking powder 1 cup milk		Beat eggs, add syrup and mix well Dissolve soda in sour cream then mix with egg/syrup add milk and mix add dry ingredients and mix thoroguhly roll out on floured board and cut Fry in deep fat between 370 - 400 degrees F. Roll in sugar if desired

Main Dish

Maple Shrimp & Chicken with Veggies		Steven Cain - Mr. Maple 1989
1/2 - 3/4 cup maple syrup 1/3 cup broccoli flowerettes 1/3 cup mushroom slices 1/2 Lb. shrimp (32 - 36) 1/2 Lb. chicken breast, cut up 1/2 cup carrots, Julienne 1/2 cup onions, Julienne 1/2 cup celery, Julienne 1/2 cup green pepper, Julienne dash of white wine		Saute veggies in a saucepan with a little oil until tender add shrimp and chicken; cook until meat is almost done add maple syrup and a dash of white wine Finish cooking and serve over rice or chow mein noodles

Marinated Salmon		U.S. Senator and Mrs. Patrick Leahy
1/3 cup maple syrup 1/3 cup dry white wine 1/3 cup soy sauce 1 small onion, sliced 1 clove garlic, diced 4 salmon steaks		Combine all marinade ingredients and pour over salmon Marinate 1 to 3 hours in the refrigerator - overnight is too long Broil in oven or place in aluminum foil over charcoal grill. Recipe may be increased to a cup for all liquid ingredients. Use 3 cloves of garlic and 1 large onion if a whole salmon is to be used

Baked Beans		Hyacinthe Beaulieu
1 quart yellow eye beans 1/2 Lb. salt pork 1/2 teaspoon baking soda 2 teaspoons salt 2 tablespoons prepared mustard 1 medium onion 1/2 cup molasses 1/2 cup granulated maple sugar 1 cup maple syrup		Soak beans overnight Rinse and parboil beans in fresh water until skins wrinkle Drain off water and save Place whole onion on bottom of pot Add beans, maple syrup and mustard Score pork and place on top of beans Add the saved bean water to cover Cook in 325 degree F. oven for about 8 hours check periodically and add bean water as needed For last hour cook uncovered so pork will brown

Maple Ham Peachies		Carolyn St. Pierre
1 egg beaten 1/2 cup soft bread crumbs 1 Lb. cooked ham, ground 1/8 teaspoon cloves 1/2 cup maple syrup 1 teaspoon prepared mustard 12 peach halves - drained if canned parsley to garnish maple syrup for basting		Preheat oven to 350 degrees F. Combine egg, bread crumbs, mustard and ham - shape into 12 balls Drain peach halves and place a ham ball in the center of each peach half Bake at 350 degrees F. for 25 minutes in a shallow greased pan Baste once or twice with maple syrup to prevent drying out 5 minutes before baking time is up garnish with chopped parsley This makes an excellent Luncheon main dish

Maple Chicken Wings		Betty Boudreau
12 to 14 chicken wings 1 cup dark maple syrup 1/4 teaspoon ginger 1 teaspoon minced garlic 1 tablespoon cornstarch 1/4 cup vinegar 2 tablespoons soy sauce		Mix ingredients and marinate for 24 hours Bake at 370 degrees F. for one hour in the marinade Baste often

Maple Chicken Wings		Karen Tinker
10 chicken wings 1/2 teaspoon ginger 1 tablespoons soy sauce 1 cup dark maple syrup 2 cloves garlic 1/4 cup vinegar		Cut off wingtips and discard Slit wings in half and marinate in shallow pan for 24 hours Bake at 350 degrees F. for 1 hour - turn over after first 30 minutes May be served hot or cold

Maple Baked Ham		Louise Whitney
1 ham, any size 1 cup maple syrup for each 5 Lbs. of ham 1 1/2 cup ham drippings 1 1/2 cups water 4 1/2 tablespoons flour		Bake ham with about 3/4 cup water in pan until partially done - about half of the cooking time Remove 1 1/2 cups of drippings from pan for gravy Cover ham with maple syrup and continue to bake in covered pan until done Baste frequently To make gravy: blend flour into drippings, add remaining water, bring to boil and cook until thickened

Desserts

Maple Pecan Pie		Sally Wilkins Sweet
2 large eggs 1/3 cup sugar 1/4 cup melted butter 1 cup Dark Amber syrup 3/4 cup pecans halves pinch of salt		Beat eggs add sugar, salt, melted butter and syrup and beat togetherV stir nuts into mixture and pour into 8 inch pastry lined pie dish bake at 375 degrees F. about 40 minutes

Sweet Potato Pie
3 eggs 2 cups sweet potato, cooked and mashed 3/4 cup maple syrup 1 cup rich milk 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon ginger 1 unbaked pie shell		mix all of the ingredients well Pour mix into pie shell and bake:  10 minutes at 425 degrees F. lower heat to 350 degrees and bake another 25 minutes until set

Candies & Fudge

Maple Fudge		Martha Webb
1 tablespoon flour 2 cups maple syrup 1/2 cup milk or cream 1/2 - 1 cup nuts if desired 1 cup sugar 1/4 cup white Karo syrup 1 tablespoon butter		Mix flour and sugar in 4 quart or larger saucepan. Add syrup (maple and karo)and milk or cream cook over low-medium heat, stirring occassionaly, to softball stage (232 - 236 degrees F.) remove from heat, add butter, then let cool by placing pan in sink of cold waterV when lukewarm, beat until glossy look begins to leave add nuts if desired Quickly pour into buttered 8 or 9 inch square pan cut when firm enough

Cooking tips when using Maple Syrup Measuring: Syrup tends to hug the sides of the measuring cup so first grease the container lightly then scrape out all the syrup. Method of Mixing: Combine syrup with liquid in recipe. Melt shortning and mix thoroughly with syrup or batters may develop a course texture. Experiment: Use more or less syrup for desired sweetness. Use darker syrup for a stronger maple flavor If results seem dry - remove less liquid from recipe Grades: Using Grade A Dark Amber syrup (or use Grade B) in flour batters when baking will yeild more flavor For Icing or other delicate flavored dishes Grade A Light Amber is best. Jellies: Maple syrup is usually not used since it conflicts with the flavor of the fruit. If you do substitute you can only replace 1/4 of the sugar in order to have a proper jell formation.

To replace 1 cup of granulated sugar: use 3/4 to 1 1/2 cup maple syrup use more or less depending on your preference on sweetness. Decrease liquid by 2 to 4 Tablespoons per cup of syrup used to compensate for the water content in the syrup. Add 1/4 to 1/2 teaspoon Baking Soda * Maple syrup has a slightly acidity which needs to be neutralized for a batter to rise and form properly * Do not add baking soda if recipe calls for buttermilk, sour cream or sour milk since these liquids have the same effect Decrease oven by 25 degrees because the syrup will tend to caramelize and burn on the top and edges before a batter using a solid sweetner like sugar. Boil water and note "boiling temperature" - when a recipe calls for bringing the temperature of maple syrup to a certain point above the boiling point of water. The boiling point of water varies with elevation

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