Tag Archives: recipes

Special Occasion Vermont Maple Syrup Recipes

Baking or cooking recipes with a Vermont maple syrup is easy to make and serve. These are perfect to serve in social gatherings. Make sure that the Vermont Maple syrup you buy is fresh.

Some recipes with Vermont Maple Syrup:

1. Vermont Maple Baked Beans

Ingredients:

o 2lbs dried beans
o ½ teaspoon baking soda
o 1 teaspoon dry mustard
o 1 medium slice onion
o 1 ½ cup pure Vermont maple syrup

Directions:

o Wash the beans and put this in a clean bowl.
o Cover a sauce pan with cold water and soak the beans overnight.
o In the morning, rinse the beans.
o Boil this gently in fresh water until the skins look wrinkled.
o Pre-heat this in a microwave or oven to about 325o F.
o Place the sliced onion in the bottom of the bean casserole or pot.
o Add pure Vermont maple syrup, dry mustard and baking soda.
o Baked it for about 4 hours.
o Allow to cool before serving.

2. Vermont Maple Sugar Pie

Crust:

– 1 large egg yolk
– 1 cup all-purpose flour
– ¾ teaspoon sugar
– 6 tablespoons vegetable shortening
– ¼ teaspoon salt
– 2 tablespoons cold water
– ¾ teaspoon apple cider vinegar

Fillings:

– 1 cup Vermont maple syrup
– 3 large eggs, lightly beaten
– ¼ cup firmly packed dark brown sugar
– 2 tablespoons butter
– 2 tablespoons fresh lemon juice
– ¼ cup Vermont maple sugar
– 1 teaspoon pure vanilla extract
– 2 tablespoons all-purpose flour
– 1 teaspoon finely grated lemon zest
– Pinch of salt

Toppings:

– Whipped cream or ice cream

To make the crust:

– In a big mixing bowl, blend in sugar, salt and flour with a fork.
– Add shortening and cut with a pastry cutter.
– In a separate small bowl, beat the egg yolk, vinegar and water.
– Pour liquid over the flour mixture.
– Stir this quickly using a fork.
– Using your hands, shape the dough into round or disc shapes.
– Refrigerate for at least one hour.
– Roll the dough on a floured surface (into 12 inch circles, 1/8 inch thick).
– Place the dough in a nine inch pie dish and trim about one inch over the edge of the pan.
– Fold it under and crimp the edge with your fingers to make a high-fluted border.
– Chill for at least 30 minutes.

To make the filling:

– In a big bowl, whisk together all the filling ingredients until it becomes smooth.
– Pour into chilled piecrust and bake for about 35 minutes or until the edges are set and the center jiggling slightly.
– Remove and place on a wire rack.
– Allow to cool in room temperature.
– Then serve it with and ice cream or whipped cream.

3. Vermont Maple Syrup Fudge

Ingredients:

– 1 tablespoon light corn syrup
– 2 cups maple syrup
– ¾ cup light cream
– 1 teaspoon vanilla
– ½ cup chopped walnuts

Directions:

o Combine corn syrup, cream and maple syrup in a two-quart heavy saucepan and place over a low heat stove.
o Stir constantly until the mixture starts to boil.
o Continue cooking without stirring making a sort of soft ball stage or onto about 236o F.
o Remove from the heat and then allow cooling. Don’t stir or beat while cooling.
o Stir in the vanilla and nuts.
o Pour this onto a lightly buttered loaf pan.
o When it cools down, cut into squares and serve.

For more information on Vermont Maple Syrup and Best Maple Syrup Recipes please visit our website.

By Dave Urmann

How to Make and Freeze Apple Pie Filling and Applesauce

During the fall months when apples are in season here on the east coast, I like to go to our local orchard and purchase Gala’s by the bushel. Once I get them home, I like to make and freeze applesauce and apple pie filling.

It is really a simple process and can save you a lot of money. I take one weekend afternoon and have it done within a few hours. When purchasing your apples, buy them in bulk and check them over for bad spots. Stay away from any apples that have been sitting out in the heat for a long period of time. You will want to cut out any bad spots that you come across.

The following 2 recipes were given to me by my grandmother back in the 1980’s and to this day, they are the 2 recipes that I use.

Apple Pie Filling Recipe

4-6 apples

1/2 cup granulated sugar

1 teaspoon lemon juice

Wash apples and then pat dry. Peel, core and slice into wedges. In a medium-sized bowl, combine wedges, granulated sugar and 1 teaspoon lemon juice. Gently stir apples until coated with sugar and lemon juice. Pack into freezer safe bags or plastic containers leaving a 1/2″ of head space.

Note: You can use an anti-darkening agent such as Fruit Fresh instead of lemon juice.

Applesauce Recipe

4-6 apples

water

1/2 cup granulated sugar

1 teaspoon lemon juice

1 teaspoon cinnamon

Wash apples and then peel, core and slice into small chunks. Place chunks into a saucepan with just enough water to prevent scorching. Stir in granulated sugar, lemon juice and cinnamon. Turn burner to low heat and slowly simmer mixture until the apples cook down and become soft. Drain any left-over water. Run mixture in a blender or food processor until it’s the consistency of applesauce. Let cool and then spoon into freezer-safe containers leaving a 1/2″ of head space. If desired, you can sprinkle additional cinnamon on top before sealing.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking, baking and canning food for her family. You can visit Shelly online at http://www.workathomebusinessoptions.com or her Shakin ‘N Bakin recipe blog at http://wahmshelly.blogspot.com for additional free recipes.

Scrapbooking Recipes for the Holidays

COUNTRY KITCHEN

Saving your memories of holiday occasions ranks high on the list of scrapbooking activities. This usually is a time when families get together, take many pictures and make memories with traditional and new festivities.

Photos make up only one form of scrapbooking memorabilia. Some people like to save notices and programs of special events they attend. Perhaps you have some Christmas cards you don’t want to throw out. There may be gift wrap and tags that have meaning for you. Sometimes there will be recipes or menus that play a role in your holiday celebrations.

Food Memories
Food memories contribute to the nostalgia we associate with the holiday season. During this time of year, however we celebrate this season, there generally is some type of food or beverage involved. *Oranges and tangerines come to mind from my childhood. They were something we children savored and found in our stockings. We didn’t have them year round so considered them something special for Christmas breakfast.

*Christmas candy in colorful boxes was distributed to us children after we performed in the holiday play or gave recitals at the Sunday School holiday program. These treats were under the Christmas tree, along with gifts from our teachers.
*A box of chocolates comes to mind when I think of the gifts my dad gave my mother. He always had a large box for her under the tree. However, my mom years later told me, although she appreciated the thought, she really didn’t care much for candy. My dad and we children ate most of the chocolates and found them delicious.
*Fruit cake was a favorite of my mom’s, so Father also purchased one of these as a Christmas treat.
*Oyster stew was one of Father’s favorite dishes served on Christmas Eve. If we celebrated the evening at my grandmother’s we enjoyed the stew there. If at home, Mother stirred up a pot from oysters Father bought in the nearby city.
*Candy canes, although taken for granted by children nowadays, were very special in my childhood. We ate them sparingly because Mother could only buy a few.
*Mince pies, whether made by my aunt or my mother, (we had one celebration with my aunt and grandmother and another at our home), were the “old fashioned” type, made with meat in the mixture. Mother and Auntie prepared and canned mincemeat earlier in the year.
Saving Your Memories
Make your list of holiday foods and the memories that accompany them. Do you have pictures of these occasions or other memorabilia such as recipes, invitations, and cards?
Scrapbooking in albums is only one form of saving your memories. You can use journals, ready made books (altered books), collage formats, and shadow boxes. With all of these you’re able to utilize scrapbooking items such as colored pages, borders, die clips, stickers, calligraphy, stamping, etc.

Ways to Save
Realize that some of the items you’re saving (recipes, cards, programs, gift wrap, tags) won’t be acid free even though the scrapbooking materials you use are. However, this doesn’t mean you can’t collect these nostalgic items and preserve them for your own enjoyment and that of future generations.
Go into this holiday season with an eye toward collecting and cataloguing the items that have such meaning to you. At least put them all together into a box so they’re not scattered into oblivion. If you’ve never done scrapbooking, find time to go through past memorabilia and get it together for a project.

HOLIDAY PIE, a favorite my daughter makes, may come in handy for your holiday hospitality.
In a large bowl, combine 15 apples (peeled and sliced), 1/2 cup cranberries, 1/4 – 1/3 cup chopped walnuts, 1 tablespoon grated orange peel and 1 tablespoon orange juice. Add 1/8 cup granulated sugar, 1/8 cup brown sugar, 1/4 cup flour. Mix together and place in 9″ pastry-line pie plate.

For CRUMB TOPPING, mix together 1/2 cup granulated sugar, 1/4 cup butter, 3/4 cup flour. Crumble over the top of the apple mixture, covering the entire pie.
With aluminum foil, cover the top of the pie to start baking and remove during last 15 minutes. Bake at 400 degrees F. for 40-50 minutes until crust has browned and the juices begin to bubble up through the crumb topping.

(c)2003 Mary Emma Allen
(Mary Emma Allen is a writer, illustrator, family researcher and
scrapbooking enthusiast who teaches workshops in all these areas. You also may contact Mary Emma for information about scrapbooking supplies.