Heat 1 3/4 cups milk and maple syrup in double boiler. Combine remaining milk with corn starch and salt.
Add to hot mixture, stirring constantly. Cook for approximately two minutes.
Take a little of the milk mixture and beat into eggs. Add eggs to mixture in double boiler5 and cook for four minutes.
Pour into individual dishes and sprinkle with nuts. Eat hot or put in fridge to set and serve cold.
Variation: Walnuts can be substituted.
Preheat the over to 400 F. In a medium bowl, combine the eggs, sugars, salt, flour, syrup and butter.
Whisk until well blended. Still in the pecans. Pour into the pie shell and bake for 45 minutes or until set.
Preheat the oven to 325 F. In a large bowl, combine the oats, almonds, cashews, sesame seeds, sunflower seeds, and salt.
In a small sauce pan, combine the butter, maple syrup, vanilla, and sugar. Cook over medium heat for 5 minutes.
Pour over the dry mixture and stir until well blended. Spread the mixture out on a baking sheet
in an even layer. Bake, stiring occasionally, for about 20 minutes or until golden. Remove from the oven and let cool.
Stir the raisins. Store in an airtight container at room temperature for up to 2 weeks. Makes about 6 cups.
In a medium sauce pan (off heat) whisk egg yolks with cornstarch and salt until smooth. Grdually whisk in milk, then 3/4 cup
While whisking, bring to a boil over medium heat; boil 1 minute. Off heat, stir in butter.
Transfer to a medium bowl (strain if lumpy). Press plastic wrap onto surface of pudding; refrigerate at least 3 hours.
Meanwhile, preheat oven to 325 F. Spread walnuts on baking sheet; toast in oven until fragrant, about 10 minutes.
Transfer to a small bowl, and stir in remaining 1/4 cup maple syrup. Spoon pudding into dishes; drizzle with maple-walnut mixture. Serves 4.
Maple Glazed Apple Pie
Line a 9-inch pie pan with the bottom crust. Arrange half the apples in the pan. Combine the white sugar,
brown sugar, giner snaps, cinnamon, nuts, and butter. Sprinkle half the mixture over the apples.
Top with the remaining apples and remaining sugar mixture. Place the top crust over the filling. Seal and flute
the edges; cut steam vents in the top crust. Bake in a preheated 350 F oven for 35 minutes.
Heat the maple syrup to boiling; brush over the pie. Return the pie to the oven for 15 minutes.
Serve warm. Serves 8.
Maple Apple Dessert
In a sauce pan, mix the maple syrup, corn starch, and water. Bring to boil. cook and stir 2 minutes more. Add the 2
Pour into a 13x9x2-inch baking dish. In a medium sized bowl, combine the flour, 1/4 cup sugar, and baking powder. Cut in the
1/3 cup butter until crumbly. Stir in the apples. Stir in the milk and vanilla
until the batter is moistened. Drop the batter by the tablespoon over the syrup mixture in the baking dish.
Combine the remaining 1 tablespoon sugar and cinnamon; sprinkle over the batter. Dot with the remanining 2 tablespoons butter.
Bake in a preheated 350 F oven for 50 to 55 minutes. Serve warm topped with whipped cream. Serves 8. Garnish with Stanley's Maple Sugar.
Cheddar-Apple Maple Cobbler
Preheat the oven to 400 F. In a small bowl, combine the sugar, flour, and cinnamon. Stir to blend.
Put the apples in a large bowl and pour the syrup over. Stir until well coated.
Add the sugar mixture and stir to blend. Pour into 8 or 9 inch square baking dish and set aside.
To make the topping, combine the flour, sugar, baking powder, and salt and mix well. Add the cheddar cheese and mix well.
Add the butter and cream, mixing until well-blended. Spoon over the apple mixture and
bake for 30 minutes or until golden brown. Serve immediately. Serves 6.
1 and a half cup pure maple syrup, 2 eggs (seperated), 1 cup heavy cream, 1 1/2 teaspoon vanilla
Beat eggs yolks. Heat syrup in double boiler, and whip in egg yolks, beating until thick. Remove from double boiler and pour over stiffly
beaten egg whites, and blend. Chill thoroughly, at least 1 hour. Then fold in whipped cream and freeze for 3 or 4 hours.
Then put in individually parfait glasses to freeze.
Maple Pecan Crinkles
3/4 cup butter, 1/2 cup packed brown sugar, 1/4 cup Stanley's Maple Syrup, 1 egg, 1 teaspoon vanilla extract,
1 and 3/4 cups all purpose flour, 2 teaspoons baking soda, 1/2 teaspoon nutmeg, 1/2 cup chopped pecans, 1/4 white sugar
In a large bowl, cream the butter and brown sugar. Add the maple syrup, egg, and vanilla extract. Beat until light and fluffy. Beat in the flour, baking soda, and nutmeg.
Stire in the nuts. Roll teaspoons of the dough into balls; roll the balls in the white sugar. Place 1 inch apart on greased cookie sheets.
Bake ina preheated 350 degree F oven for 10-12 minutes. Remove the cookies to wire racks; cool. Makes 32-42 cookies.
Maple Pudding Cake
1 1/2 cups all purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup milk, 1/2 cup chopped walnuts, 1 1/2 cups Stanley's Maple Syrup,
3/4 cup water, 2 tablespooons butter, whipped cream or ice cream
Mic together the flour, sugar, baking powder, salt, milk, and nuts. Pour into a greased 8-inch square pan. Combine Stanley's Maple Syrup, water, and butter ina small saucepan.
Heat just until the butter melts. Pour the warm sauce over the cake batter; do not stir. Bake in a preheated 350 degree F oven for 45 minutes. Serve warm with whip cream or ice cream. Serves 6. *A pudding like sauce forms as the cake bakes.