Salted Caramel Maple Pudding
Baked Brie - Pour our Bourbon Barrel Aged Maple Syrup on top, or use instead of the Jam inside!
Roasted Vermont Turkey
(Courtesy Sprague & Son Sugarhouse, Jacksonville, VT)
1 or 2 Apples
8 cups Vermont Apple Cider
2 cups Pure Vermont Grade A Medium or Grada A Dark Amber Syrup
2 tbls Dijon Mustard
Pre-heat oven 350
clean and prepare turkey
Slice apples to 1/4 inch thickness, toss in tbls syrup until coated. Slip apples under skin of turkey.
Reduce the cider in non teflon pot to 4 cups and add remaining syrup and mustard, stir until mixed well.
About 1/2 way through roasting time, begin to baste turkey with the Maple-Cider mixture. Continue to baste every 20 minutes until turkey is done.
Butterscotch pudding has nothing on this decedent homemade treat! This pudding is rich, sweet & creamy, and we recommend serving in 6-8 ramekins, with whipped cream and an oatmeal cookie or graham cracker.
2 cups organic milk
1 cup organic heavy cream
1 Bottle Salted Caramel Maple Craft Syrup (substitute Maple Craft Bourbon Barrel Aged maple syrup or Pumpkin Spice maple syrup if desired)
¼ cup organic cornstarch
2 organic egg yolks
3 tablespoons organic salted butter
1 teaspoon organic vanilla extract
Step 1: Combine 1 cup milk, cream, maple craft syrup a medium pot and heat until simmering/steaming. Turn off heat.
Step 2: In a separate bowl, while whisking, slowly pour remaining cup of milk over cornstarch until it is all dissolved and add egg yolks and whisk until blended.
Step 3: Slowly pour a ladle full of heated mixture from the pot into the egg mixture, whisking the whole time until blended. Pour egg mixture from bowl into to the pot and slowly bring it back to a simmer while whisking to avoid burning on the bottom. When the mixture starts to thicken, remove it from the heat and add butter and vanilla, stirring constantly until the butter has disappeared.
Step 4: Ladle pudding into ramekins and chill in fridge. Homemade Organic Salted Caramel Maple Pudding
Maple Whipped Sweet Potatoes
Maple Apple Almond Cake with Salted Caramel Maple Glaze, from King Arthur Four
"A lot of baked goods, especially those with whole grains, grow slowly stale and unpalatable with time. But this torte is even moister and more delicious the day after it’s baked. It’s special enough to serve for a holiday table or humble enough to enjoy with a cup of coffee for breakfast."
Makes 10 servings | Active time: 25 minutes | Total time: 3 hours
1 cup King Arthur Almond Flour
1 cup all-purpose flour
1⁄2 cup white whole wheat flour
1 teaspoon baking soda, sifted
1⁄2 teaspoon salt
2 large eggs
1 cup dark pure maple syrup
8 tablespoons unsalted butter, melted and cooled to room temperature
2 large yellow apples, such as Ginger Gold or Mutsu, peeled and diced
1 cup confectioners’ sugar, sifted
3 tablespoons Salted Caramel maple syrup
1 teaspoon apple cider vinegar
1. Preheat oven to 350F. Coat a 9-inch springform panwith nonstick cooking spray.
2. In a food processor fitted with a steel blade attachment, process nuts for 20 to 30 seconds, until finely ground. Add flours, baking soda, and salt and pulse to combine.
3. In a large bowl, beat eggs and syrup until smooth. Gradually beat in butter. Stir in almond mixture followed by apples. Transfer to the prepared pan and bake for 44 to 48 minutes, until torte springs back when lightly touched and a toothpick inserted into the center comes out with moist crumbs attached. Cool on a wire rack completely.
5. Make glaze: In a small bowl, stir sugar, Salted Caramel, vinegar.
6. Run a knife along the edge of the pan. Remove sides and spread glaze over torte. Slice and serve.
Cranberry Maple Jelly
Maple Cheesecake with Roasted Maple Syrup Glazed Pears
"We elves like to stick to the four main food groups: candy, candy canes, candy corn and syrup." - Buddy the Human
Use Your Favorite Maple Craft Syrup in These Delicious Recipes
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