Breads and Pastries
Maple Pumpkin Bread
Yeilds 3 standard loaves or 5 to 6 small loafs. 1 and 1/2 cup grade B maple syrup, 1 1/2 cup sugar, 4 eggs,
1 cup oil, 3 cups mashed pumpkin, 3/4 teaspoons salt, 3/4 teaspoon baking soda, 1 1/2 teaspoon cinnamin, 4 1/2 cup flour,
1 1/2 teaspoon baking soda, 1 1/2 teaspoon cloves, 1 1/2 teaspoon nutmag
Beat maple syrup, sugar, eggs, and oil together; Add pumpkin. Add dry ingredients. Bake at 300 F for 1 hour
and 20 minutes. Test with cake tester. This bread freezes excellently.
Applesauce Maple Loaf
1/2 cup butter, 1 egg, 1 and 1/2 teaspoon baking soda, 3/4 teaspoons nutmag, 1/2 teaspoon cloves, 1/2 cup raisins
1/2 cup soft maple sugar, 1 1/2 cup flour, 1 teaspoon cinnamon, 1/2 teaspoon salt, 1 1/4 cup applesauce, 1/2 cup chopped walnuts
Cream butter and maple sugar until light. Beat in egg. Stir together flour, baking soda, cinnamon, nutmag,
salt and cloves. Gradually add to creamed mixture. Beat applesauce into batter. Stir in raisins and nuts. Pour into greased and floured 9 by 5 inch loaf pan.
Bake at 350 F for 1 hour. Cool in pan for 10 minutes. Remove from pan and cool on wire rack. Sprinkle with confectioners sugar.
Maple-Bannana Bread with Macadamia Nuts
2 cups all purpose flour, 1/2 cup granulated sugar, 1/4 cup firmly packed brown sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda,
1 teaspoon salt, 1 egg, 1/2 cup maple syrup, 1 teaspoon maple extract, 3 tablespoons unsalted butter, 1 1/2 cups mashed ripe bananas, 1 cup macadamian nuts (chopped and toasted)
Preheat the oven to 350 F. Butter a 9 by 5 inch loaf pan. Sift all the dry ingredients together in a bowl. In another bowl,
combine the egg, syrup, extract, butter, and bananas. Whisk to blend. Make a well in the center of the dry ingredients. Add the liquid ingredients all at once. Stir until evenly
moistened; the batter will be lumpy. Fold in the nuts. Scrape the batter into the prepared pan. Bake for 1 hour and 30 minutes, or until an inserted tester comes
out clean. Let cool in the pan for 5 minutes, then unmold onto a wire rack.
Maple Shortbread
1/2 cup(1 stick) unsalted butter at room temperature, 1/4 cup granulated sugar,
1/4 teaspoon vanilla extract, 1/4 cup maple syrup, 1 1/2 cups all-purpose flour, 1/4 teaspoon salt,
1 tablespoon turbinado sugar
Preheat the oven to 325F. Butter a 9-inch tart pan with a removable bottom.
In a large bowl, using an electric mixer, cream the butter and sugar together for 5 minutes or until
light and fluffy. Beat in the vanilla and syrup. Gradually stir in the flour and salt to make a soft dough.
Pat the dough evenly into the prepared pan. Prick the dough with a fork. Sprinkle with turbinado sugar. Bake for
25 to 30 minutes or until golden. Let cool in the pan for 10 minutes, then unmold and let cool on a wire rack. Cut into 10 wedges.
Cream butter and maple sugar until light. Beat in egg. Stir together flour, baking soda, cinnamon, nutmag, salt and cloves. Gradually add to creamed mixture. Beat applesauce into batter. Stir in raisins and nuts. Pour into greased and floured 9 by 5 inch loaf pan. Bake at 350 F for 1 hour. Cool in pan for 10 minutes. Remove from pan and cool on wire rack. Sprinkle with confectioners sugar.
Maple-Bannana Bread with Macadamia Nuts
2 cups all purpose flour, 1/2 cup granulated sugar, 1/4 cup firmly packed brown sugar, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda,
1 teaspoon salt, 1 egg, 1/2 cup maple syrup, 1 teaspoon maple extract, 3 tablespoons unsalted butter, 1 1/2 cups mashed ripe bananas, 1 cup macadamian nuts (chopped and toasted)
Preheat the oven to 350 F. Butter a 9 by 5 inch loaf pan. Sift all the dry ingredients together in a bowl. In another bowl,
combine the egg, syrup, extract, butter, and bananas. Whisk to blend. Make a well in the center of the dry ingredients. Add the liquid ingredients all at once. Stir until evenly
moistened; the batter will be lumpy. Fold in the nuts. Scrape the batter into the prepared pan. Bake for 1 hour and 30 minutes, or until an inserted tester comes
out clean. Let cool in the pan for 5 minutes, then unmold onto a wire rack.
Maple Shortbread
1/2 cup(1 stick) unsalted butter at room temperature, 1/4 cup granulated sugar,
1/4 teaspoon vanilla extract, 1/4 cup maple syrup, 1 1/2 cups all-purpose flour, 1/4 teaspoon salt,
1 tablespoon turbinado sugar
Preheat the oven to 325F. Butter a 9-inch tart pan with a removable bottom.
In a large bowl, using an electric mixer, cream the butter and sugar together for 5 minutes or until
light and fluffy. Beat in the vanilla and syrup. Gradually stir in the flour and salt to make a soft dough.
Pat the dough evenly into the prepared pan. Prick the dough with a fork. Sprinkle with turbinado sugar. Bake for
25 to 30 minutes or until golden. Let cool in the pan for 10 minutes, then unmold and let cool on a wire rack. Cut into 10 wedges.
1/4 teaspoon vanilla extract, 1/4 cup maple syrup, 1 1/2 cups all-purpose flour, 1/4 teaspoon salt,
1 tablespoon turbinado sugar
Preheat the oven to 325F. Butter a 9-inch tart pan with a removable bottom.
In a large bowl, using an electric mixer, cream the butter and sugar together for 5 minutes or until
light and fluffy. Beat in the vanilla and syrup. Gradually stir in the flour and salt to make a soft dough.
Pat the dough evenly into the prepared pan. Prick the dough with a fork. Sprinkle with turbinado sugar. Bake for
25 to 30 minutes or until golden. Let cool in the pan for 10 minutes, then unmold and let cool on a wire rack. Cut into 10 wedges.