All Natural Maple Sports Drink
3 1/2 cups Water
1/4 cup Orange Juice
1/4 cup Maple Syrup
2 Tablespoons Lime Juice
1/8 teaspoon salt
Mix all ingredients together. Enjoy.
Maple Syrup-Soaked Doughnut Holes
1/3 plus 1/4 cup whole milk
1 tablespoon plus 1 teaspoon heavy cream
1/3 cup granulated maple sugar or white sugar plus more for yeast
2 1/4 teaspoons (1 package) active dry yeast
2 large eggs, room temperature
3 1/2 teaspoons unsalted butter, melted
2 cups all-purpose flour plus more for surface
1/2 teaspoon kosher salt
1 1/4 cups pure maple syrup
Heat milk, cream, and 1 Tbsp. water in a small saucepan until an instant-read thermometer registers 110°–115°. Transfer to a small bowl and stir in a pinch of sugar. Sprinkle yeast over. Let stand until foamy, about 10 minutes.Using an electric mixer, beat remaining 1/3 cup sugar and eggs in a large bowl until pale and foamy, about 3 minutes. Gently stir in yeast mixture and melted butter.
Add 2 cups flour and salt; stir until a very soft dough forms.Cover bowl with a clean kitchen towel. Let dough rise in a warm, draft-free area until doubled, about 1 1/2 hours. (Alternatively, cover bowl loosely with plastic wrap and allow dough to rise for 8 hours in the refrigerator.)
Punch down dough and knead several turns in bowl; form into a ball. Transfer to a generously floured work surface. Sprinkle dough with flour and roll out to 1/2″ thickness. Cut out doughnut holes with cookie cutter. Transfer to a floured baking sheet. Cover with a kitchen towel and let rest for 20 minutes.
Pour syrup into a large bowl. Attach deep-fry thermometer to the side of a large pot; pour in oil to a depth of 2″ and heat over medium heat until thermometer registers 350°. Working in batches, fry doughnuts, stirring gently with a slotted spoon to keep doughnuts rotating, until golden brown, about 2 minutes per batch.
Using slotted spoon, transfer doughnuts to bowl of maple syrup; let soak, turning as more doughnuts are added, until doughnuts absorb syrup, about 15 minutes.
Fennel and Maple Breakfast Sausage
1 pound ground pork sausage
3 tablespoons pure maple syrup
1 tablespoon packed brown sugar
2 teaspoons kosher salt
1 teaspoon fennel seeds, toasted and ground
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup vegetable oil
Combine the sausage, maple syrup, sugar, salt, fennel, black pepper, and red pepper flakes in a medium bowl, mixing just until combined. Form the mixture into 2-inch patties.
Heat half of the vegetable oil in a large heavy skillet over medium heat. Cook the sausage patties for 3 to 5 minutes per side, until cooked through. Continue cooking the patties, adding more oil as needed.
Maple Cinnamon Applesauce
3 Gala apples (or another variety of sweet red apple)
3 Granny Smith or pippin apples
1/4 cup plus 2 tablespoons real maple syrup
1 tablespoon ground cinnamon
1 tablespoon fresh lemon juice (or more to taste)
dash of sea salt
Peel, core and chop the apples into 2-inch chunks. In a heavy, nonreactive Dutch oven or saucepan over medium heat, combine the apple chunks, maple syrup, cinnamon and lemon juice. Cover and simmer for about 12 minutes, or until the apples have softened up a bit. (covering the pot of apples at first basically steams them, then uncovering the pot later in the cooking allows the liquid to reduce and the sweet apple goodness to intensify in flavor…)
Uncover the pot and continue cooking, stirring occasionally to break up the larger chunks, until the apples are soft but still have some texture (5 to 10 minutes). Remove from heat and, if necessary, add more maple syrup, cinnamon or lemon juice, to taste. Serve warm or chilled; let it cool to room temperature before storing it in the fridge.
Yields about 3 cups of applesauce.
Can trying using Asian pears instead of Gala apples, or honey or agave syrup instead of the maple syrup.
Will keep for up to 1 week in the refrigerator.
Blueberry Maple Breakfast Bake
1 loaf bread, crusts removed, bread cut into 1-inch pieces
4 oz cream cheese, cut into small cubes (about 1 cup)
2 cups fresh or frozen blueberries, divided (& thawed)
8 eggs, beaten
1 1/2 cups milk
1/4 cup melted butter
1/4 cup maple syrup plus more for serving
Preheat oven to 350° F. Grease an 8 or 9-inch square baking dish. Place half of the bread cubes in the dish. Sprinkle cream cheese cubes and half of the blueberries over the bread. Top with remaining bread cubes and blueberries.
Combine eggs, milk, maple syrup and butter in a large bowl and pour over bread mixture.
Bake until a knife inserted in the center comes out clean, about 1 hour. Cover with aluminum foil if you notice the edges browning too much during baking.
Let stand for 10 minutes before serving. Cut into squares to serve. Serve with additional maple syrup. Can be prepared the night before, and baked before serving.
Gingerbread Monkey Bread
1 pkg (2 1/2 tsp) active dry yeast
1 Tbsp granulated sugar
1/3 c warm water (110 degrees)
10 Tbsp butter, divided
1 c whole milk
1/4 c molasses
3 1/4 c flour
2 tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp freshly grated nutmeg
2 Tbsp butter, room temp
1 c packed dark brown sugar
In a small bowl, combine the yeast, granulated sugar and warm water. Set aside for about 10 minutes, until the yeast activates and the mixture becomes foamy.
In a small saucepan, combine 2 tablespoons of the butter butter, the milk, and the molasses. Heat until the butter melts, stirring occasionally, and set aside to cool to room temp.
In the bowl of a stand mixer, combine flour, salt, ginger, cinnamon, cloves, and nutmeg with the paddle attachment. Attach the dough hook and turn the mixer to low speed. While the mixer is running, slowly add the room temperature (or slightly warmer – you just have to be careful not to kill the yeast) molasses mixture, then the yeast mixture. When the dough comes together, mix for 7 minutes on medium-low, or until smooth. The dough will be sticky (sticking to the bottom of the bowl is fine), but if it seems too wet add up to 1/4 cup additional flour, one tablespoon at a time.
While the dough kneads, lightly oil a large bowl. Set aside.
After the dough is smooth, turn it onto lightly floured surface and knead for an additional minute by hand to form a smooth ball. Place the dough in the oiled bowl and roll to coat in oil. Cover with plastic wrap, pressing it to the surface of the dough, and allow to rise until doubled in size, about 1 to 1.5 hours.
Generously oil or butter the loaf pan. Put the remaining 8 tablespoons of butter in a small bowl and melt in the microwave. Place the brown sugar in another small bowl.
Once the dough has risen, transfer it to a lightly floured surface and gently pat into an 8-inch square. Cut dough into 64 pieces (8 rows by 8 columns), then roll the pieces into balls. One at a time, dip the balls in butter, then roll in brown sugar and place in the bundt pan, distributing as evenly as you’re able.
Cover the filled bundt pan with plastic wrap, place in a warm spot, and allow to rise for 1 more hour. The balls should be puffy and about an inch below the top of the pan.
Preheat the oven to 350 degrees. Bake the monkey bread for 30-35 minutes, until the top is golden brown. Remove from the oven and cool in pan for 5 minutes, but no longer or you risk sticking. Invert onto a cake stand and cool for another 5-10 minutes. Drizzle with Creamy Whiskey Maple Glaze (below) and reserve the rest for dipping.
Creamy Whiskey Maple Glaze
4 Tbsp butter, melted
4 Tbsp cream cheese, melted
3/8 c powdered sugar
1 Tbsp whiskey
1 tsp maple syrup
In a small bowl, combine all ingredients until smooth.
Olive Oil & Maple Granola
3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup unsweetened coconut chips
1 1/4 cup raw pecans, left whole or coarsely chopped
3/4 cup pure maple syrup
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Heat oven to 300 degrees. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, maple syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10-15 minutes, until granola is toasted, about 45 minutes. Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.
Makes about 7 cups.
Mini Chocolate Chip Maple Pancake Cupcakes
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 1/2 cups (180 grams) cake flour
1 tsp baking powder
1/4 tsp salt
1/2 cup pure maple syrup
1/2 teaspoon vanilla extract
1/3 cup milk
2 large eggs
1/2 cup mini chocolate chips
Maple Buttercream Frosting
1/2 cup (1 stick) butter, softened
3 cups powdered sugar
1/4 cup pure maple syrup
1 tbsp milk
2 teaspoons (Tahitian) vanilla extract
Preheat oven to 350 degrees. Cream the butter and sugar on medium speed for 3-5 minutes. Meanwhile, in a separate bowl, whisk together the flour, baking powder and salt. Set aside. Measure out 1/2 cup mini chocolate chips and stir with just enough of the flour mixture (about 1/2 tbsp) to coat the chips. To the butter and sugar, slowly add the maple syrup, vanilla, eggs, and milk, beating well after each addition until well combined. Add in the flour mixture 1/2 cup at a time and mix until just combined. Stir in the chocolate chips. Line a mini muffin tin with cupcake liners and fill the liners 3/4 full of batter. Bake at 350 for 7-9 mins, until a toothpick inserted into the center of the cupcake comes out clean.
To make the frosting: Cream the butter, sugar, maple syrup and vanilla on medium speed until smooth and creamy, about 3-5 minutes. Add the milk if needed to thin out the frosting enough to be of a good spreading consistency and beat well to combine. Frost the cupcakes and store at room temperature.
Yield: 2 dozen mini cupcakes
Homemade Crunchy Maple Quinoa Cereal
1 1/2 cups cooked quinoa
1 T chia seeds
2 T pure maple syrup
1/2-3/4 t cinnamon
1 t vanilla
pinch or two sea salt
In a small bowl mix everything together. Pour onto a cookie sheet lined with parchment paper. Break up into chunks with a spoon and flatten with a hand as if you were making flatbread. Cook for 30-50 minutes at 325F, being sure to check half way through and adjust cooking time if necessary (longer for crispier). Flip cereal around with a spatula for more even cooking. Cereal should be slightly golden brown when finished. Remove from oven and cool. Enjoy in a bowl with your favorite milk + toppings over top!
Cornmeal Spelt Waffles
1/3 cup whole wheat flour
1/3 cup unbleached all-purpose flour
1/3 cup cornmeal (can be whole, stone-ground)
3/4 teaspoon aluminum-free baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
1/4 teaspoon unrefined salt
3/4 cup buttermilk (I used soured raw milk)
1 large egg, beaten
1 tablespoon melted butter
In a medium mixing bowl, whisk together the flours, cornmeal, baking powder and soda, sugar and salt. In a small bowl, whisk together the buttermilk, egg and butter. Add to the dry ingredients and mix just until moistened. Preheat your waffle iron and cook according to manufacturer’s instructions.
Serve with lots of butter and pure maple syrup, makes approximately 4 servings.
Maple and Cardamom Spiced Pears with Pecans
1 large ripe but firm pear, peeled and chopped
1 teaspoon butter
1/4 teaspoon cinnamon
1/4 teaspoon ground cardamom
2 tablespoons maple syrup
1 handful pecan halves, about 1/4 cup
Vanilla Honey Greek Yogurt or Vanilla Ice Cream
Melt the butter in a saute pan over medium-high heat. Add the pears, cinnamon, cardamom, and syrup and saute for 3 minutes, until fragrant and warm. Stir in pecans. Serve warm over yogurt. Or with granola and yogurt. Or For dessert, serve on top of vanilla ice cream!
Pumpkin Pie Pop Tarts with Maple Glaze
makes 9 tarts
crust recipe from, “King Arthur Flour”
For the Crust:
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cold, cut into cubes
1 large egg
2 tablespoons milk
1 large egg (for brushing the dough)
For the Filling:
3/4 cup pureed pumpkin
1 large egg
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar
For the Maple Glaze:
1 cup powdered sugar
2 teaspoons maple syrup
2 tablespoons milk
To prepare the Crust:
In a medium bowl, whisk together flour, sugar and salt. Add the cold butter and break it up in the flour mixture using your fingers, a pastry cutter or a food processor. There may seem like there’s a ton of butter in your flour. There is. Work it in until only pea sized lumps remain in your mixture. The mixture should also hold together when squeezed into a ball.
In a small bowl, beat the egg with the milk. Add the mixture all at once to the dry ingredients and stir to make sure that moisture is introduced to all of the flour mixture. Lightly dust a clean counter with flour and knead the dough on the floured counter for a few turns until it really starts to come together. Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes. I find that the dough is just a bit easier to work with when it’s chilled.
While the dough is chilling, prepare the filling:
In a small sauce pan, heat pumpkin puree and spices over medium heat. Just heat through until the spices become fragrant. This helps to bring loads of flavor into the filling. Remove from heat and place spiced pumpkin in a medium sized bowl. Whisk in egg, salt and sugar and place in the fridge to rest while you roll out the dough.
On a well floured work surface, press dough into a 3×5-inch rectangle, roll the dough out to about 1/8-inch thickness. The dough should be slightly larger than 9×12-inches. Trim dough with a pizza cutter, creating a rectangle that is 9-inches tall and 12-inches long. Using the pizza cutter, cut each side into thirds, creating 9 squares. Place dough squares in the fridge while you roll out the second piece of dough in the same way.
Brush one set of 9 squares with beaten egg. This will act as the glue for the top layer of dough. Spoon about one tablespoon of pie filling into the center of each brushed dough square. Top with a piece of dough and use a floured fork to crimp the sides closed. Use the tines of the fork to create vent holes in each tart.
Position a rack in the upper third of the oven and preheat to 350 degrees F. Let tarts rest in the fridge for 30 minutes while the oven preheats.Remove tarts from the fridge and place in the oven to bake for 25 to 30 minutes, or until golden brown on top.
While the tarts bake, whisk together ingredients for the glaze and set aside. Let baked tarts rest on a cooling rack to cool completely before glazing.
Best served within 2 days, makes 9 tarts.