Maple Sweetness

Hi, everyone! I hope this finds you all very well! Today, I'm going to invite you all into a world of Maple Recipes & Facts!

For those of you who are new to me; Did you know that I grew up in Northern Vermont? We loved it up there close to the little ski town of Stowe, and every so often Mom & Dad would take us children to visit popular places like Trapp Family Lodge, Smuggler's Notch, Moss Glen Falls, and Owl's Head.

We'd crunch down the sidewalks of Stowe in our snow boots at Christmas time, looking in at the many store fronts beautifully decorated for Christmas. We'd watch the skiers come flying down the mountains, and we'd come home filled with a Hallmark kind of Christmas spirit.

We would hike trails and visit the waterfalls in the summer and fall...but one of the most interesting things Vermont is known for is Maple Syrup. My brothers would collect sap from Sugar Maple Trees, boil it down, and make and can syrup for Mom. All seven of us children detest any other syrup on pancakes or waffles...it has to be Maple Syrup.

Want to know more about my family and our childhood? Want to hear about how my brother sells Maple Syrup to people all over the US?

Here's the link to their online store: https://gwmapleproducts.com/store/

Click this link for more info about our family & the business history!

Click Me to Hear More About Glenda's Family & Maple History

Did you know that Maple Syrup or Sugar is more healthy than regular processed sugar? My uncle is diabetic, and he keeps a little maple cream handy in case of a sugar crash. It stabilizes him without raising his sugar numbers like regular sugar does!!!

And, there's all kinds of good minerals & stuff in Maple Products!!! I mean, who would have thought that you could compare maple syrup to a carrot???

My Mom and sisters & sister-in-laws have perfected all kinds of recipes with Maple Products. Did you know that you can substitute Maple Syrup for or Sugar for regular sugar in any recipe? This is especially good in Bar-B-Q sauces or salad dressings, or baked goods!

I'm here to share some of our Maple Recipes with you today.

Enjoy the recipes & don't forget to like, subscribe, and share with others.

Love, Glenda

P.S. Look for Part 7 of my Princess House Journey to post next week!!

Ingredients:

2 cups cold brew coffee, chilled

½ cup milk

¾ tbsp vanilla extract

3 tsp pure maple syrup

1½ – 2 cups ice*

cocoa powder to garnish

Instructions:

Add ice cubes into 2 glasses. Pour in coffee, milk, vanilla extract, and maple syrup. Sprinkle some cocoa powder on top (optional). Serve immediately. ENJOY!

* freeze some coffee in ice cube trays to use for ice.

These delicious biscuits go great with chili or soup!

Ingredients

8 slices bacon, diced

4 cups all-purpose flour

1 cup shredded extra-sharp cheddar cheese

4 teaspoons baking powder

1 ½ teaspoons salt

1 teaspoon baking soda

¾ cup unsalted butter, frozen

1 ½ cups buttermilk

6 tablespoons pure maple syrup, divided

2 tablespoons melted unsalted butter

Preheat oven to 450*. Line a baking sheet with parchment paper.

Heat a large skillet over medium high heat.

Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.

In a large bowl, combine bacon, flour, cheese, baking powder, salt and baking soda.

Grate butter using the large holes of a box grater. Stir into the flour mixture.

In a medium bowl, whisk together buttermilk and 4 tablespoons maple syrup. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 12 rounds using a 2 to 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes.

Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown.

In a small bowl, whisk together remaining 2 tablespoons maple syrup and butter.

Serve biscuits warm, brushed with the maple-butter mixture.

Ingredients:

4 boneless, skinless chicken breasts

salt and pepper to taste

Sauce

1/4 cup chicken broth

1/2 teaspoon garlic, minced

4 tablespoon pure maple syrup

1 tablespoon soy sauce

1 tablespoon lime juice

1 teaspoon cornstarch mixed with 2 teaspoons cold water (optional)

Instructions:

1) Combine the sauce ingredients and stir to mix.

2) Pat the chicken dry and season with salt and pepper.

3) In an oven-proof skillet over medium-high heat, pan-fry the chicken on both sides until browned, about 2-3 minutes per side.

4) Remove chicken and drain any excess oil.

5) Add sauce to the pan and bring to a gentle boil. Reduce heat to medium and simmer for 1 minute, stirring constantly.

6) Return chicken to pan and spoon the sauce over it.

7) Bake at 400*F for 10 minutes or until a meat thermometer reads 165*F.

8) Dish the chicken and start reducing your glaze or use cornstarch slurry to thicken it. Simmer until sauce has thickened.

9) Drizzle the sauce over the chicken and serve hot.

10) Enjoy

Try this simple no bake snack. 

Ingredients:

1 cup natural peanut butter

1/3 cup pure maple syrup

1/4 cup cacao nibs (or sub with mini chocolate chips)

1 cup old fashioned rolled oats

1/3 cup dairy free chocolate chips

1 teaspoon coconut oil

sea salt, for sprinkling

Instructions:

1. Line an 8x8" baking dish with parchment paper.

2. Place the peanut butter, maple syrup and cacao nibs in a medium bowl and stir to combine. If the peanut butter is too solid, melt it slightly in the microwave to make it easier to stir.

3. Add the oats and stir until combined.

4. Pour the mixture into the prepared pan andspread evenly.

5. Place the chocolate chips and coconut oil in small microwaveable bowl. Heat for one minute, then stir. Heat another 30 seconds, then stir until smooth.

6. Drizzle the chocolate over the bars, andsprinkle with sea salt, if desired. Chill for a minimum of 3 hours or until set. Cut into bars and enjoy!

Ingredients

• 1/4 cup balsamic vinegar

• 1/2 cup mayonnaise

• 2 tablespoons pure maple syrup

• 1 tablespoon extra-virgin olive oil

• 1 teaspoon kosher salt

• black pepper to taste

Combine all ingredients in a bowl or mason jar and whisk together until smooth. Drizzle on your salad and enjoy! (One of my personal favorites!)

Ingredients:

3 cups chopped & peeled sweet potatoes (about 2 large sweet potatoes), chopped into larger bite-sized pieces (1 inch)

2 tablespoons extra-virgin olive oil

2 tablespoons pure Vermont maple syrup

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

Instructions:

1. Heat oven to 425°. Prepare a cookie sheet by lining with parchment paper or tin foil, and spray it with cooking spray. You could also just spray the cookie sheet with cooking spray too.* Make sure the cookie sheet you are using has sides on it.

2. Combine the chopped sweet potatoes, olive oil, maple syrup, salt, pepper, cinnamon, andnutmeg in a mixing bowl. Stir together until all the potatoes are coated.

3. Dump onto the prepare cookie sheet, spreading out the potatoes to ensure that none are touching, and bake for 15-20 minutes. Stir the potatoes half way through cooking time.

4. Serve immediately.

Here is a delicious and healthy breakfast option!

Ingredients:

2 cups rolled oats

2 cups almonds, chopped (or other nuts)

2 teaspoons cinnamon

1/4 cup coconut oil

1/3 cup pure maple syrup

1 teaspoon vanilla

Instructions:

Preheat your oven to 300 and line a large baking pan with parchment paper.

In a medium sized mixing bowl, add your oats, almonds and cinnamon and stir them together till the cinnamon has entirely coated the mixture.

In a small, microwaveable bowl, add the coconut oil and microwave till it has melted. Now, add your maple syrup, and microwave again (in 30 second increments) till the mixture is lightly boiling. Add your vanilla to the mixture and stir to combine.

Pour your wet ingredients on top of your dry ingredients and stir until everything is evenly coated. Pour your granola onto the pan and spread out into a thin, even layer.

Bake in the oven for 22-25 minutes, or till the edges of the granola are just starting to gain some color (but not burning!).

As your granola cools it will become crunchy. Let cool for about 30 minutes, or till the granola has cooled entirely. Then gently break the granola into pieces, however large or small you would like.

Devour!