In order to view this object you need Flash Player 9+ support!

Get Adobe Flash player

Maple Recipes - Desserts

Please choose a recipe below by clicking on it or just scroll down the page to read them all.

 - Maple Apple Pie
 - Hot Maple Apple Cider
 - Maple Nut Fudge
 - Maple Macadamia Nut Parfait
 - Maple Bread Pudding
 - Maple Walnut Ice Cream
 - Simple Maple Sponge Cake
 - Oldtime Maple Gingerbread
 - Blueberry Maple Mousse
 - Maple Bars
 - Maple Syrup Nut Cake
 - Maple Butter Frosting
 - Easy Maple Squares
 - Maple Walnut Cream Pie
 - Maple Oatmeal Drops
 - Maple Mocha Topping
 - Maple Walnut Pie
 - Maple Walnut Squares
 - Elderberry And Apple Pie
 - Cream Filling
 - Strawberry Maple Torte Fluff
 - Rhubarb Punch
 - Strawberry Cooler
 - Rhubarb Pie
 - Maple Apple Cake/Pie
 - Maple Oatmeal Cookies
 - Baked Caramel Corn
 - Maple Mousse
 - Maple Ginger Cake
 - The Maple Cake Dessert
 - Canadian Very Berry Pie
 - Maple Butter Cookies
 - Maple Pecan Square

Maple Apple Pie

5 cups sliced apples
½ cup sugar
2 tbsp. flour
½ tsp. cinnamon
dash of salt and nutmeg
¼ cup maple syrup
½ cup sour cream
pastry for double crust 9" pie

Combine dry ingredients and sprinkle 2 tbsp. of it over bottom of piecrust. Add the rest to apples, along with maple and sour cream and stir. Turn into pie and cover with lattice top. Bake at 4250 for 15 minutes, then bake at 3250 for 45 minutes longer or until nicely browned. Remove from oven and cool.

Back to Top


Hot Maple Apple Cider

6 cups apple cider
¼ cup maple syrup
1 orange peel cut into strips
1 lemon peel cut into strips
2 cinnamon sticks
spice bag & string
6 whole cloves
6 whole allspice berries

Pour cider and syrup into large pot. Place spices and peels in center of a spice bag and tie up with a piece of string. Drop spice bundle into liquid and heat over moderate flame for about 10 minutes. Remove spice bag and discard. Ladle maple cider into mugs and serve warm. Optional: garnish with a stick of cinnamon for stirring, float thin slice of lemon or orange or whipped cream on top.

Back to Top


Maple Nut Fudge

2 C. sugar
1 C pure maple syrup
2 T. corn syrup
1 tsp. vanilla
1/2 C. milk
1 C. cup chopped nuts
1 T. butter
Candy thermometer
Tall sauce pan

Boil syrup, sugar, milk and corn syrup, stirring constantly until 238 degrees. Remove from heat. Cool to 110 degrees. Add vanilla, nuts and butter. Beat until thick and creamy. Pour into 8" pan and cut into squares when chilled.

Back to Top


Maple Macadamia Nut Parfait

Serves 4.

1 pkg. Knox gelatine
1 cup maple syrup
macadamia nuts or other available nuts
1 cup cold water

Soak gelatine in 1/4 cup cold water 5 minutes. Bring syrup to boil. Stir in gelatine-stir until clear. Add remaining cold water. Stir. Refrigerate. When mixture is almost set, beat until fluffy. Put in glasses, then into refrigerator. When serving, decorate with whipped cream, nuts, or cherries as desired.

Back to Top


Maple Bread Pudding

Serves 4 to 6.
3/4 cup maple syrup
1 tsp. lemon juice
3 slices bread without crusts
2 eggs
2 cups milk
1 T. butter
1/4 tsp. salt
1/2 cup nutmeats or raisins
1/4 tsp. vanilla

Pour maple syrup in top of double boiler. Butter each slice of bread and cube. Add to syrup. Add nuts or raisins and lemon juice. Beat together eggs, milk, salt and vanilla and pour over bread mixture. Do not stir. Set over gently boiling water. Cook 1 hour. This makes its own sauce. Spoon it over each serving.

Back to Top


Maple Walnut Ice Cream

Makes 3 pints.

1 qt. cream pinch of salt
1/2 cup granulated maple sugar
1/2 cup chopped walnuts
1/2 cup chopped hard maple sugar
1/4 cup maple syrup

Scald cream, dissolving into it the 1/2 cup maple sugar and 1/4 cup maple syrup (or use 3/4 cup maple syrup) and the salt. Chill overnight in a glass container. Freeze in a crank ice cream freezer, adding nuts and chopped hard maple sugar before the last 20 cranks. Pack and freeze until hard.

Back to Top


Simple Maple Sponge Cake

Serves 10-12.

1 cup maple syrup
6 eggs
1 cup flour
(1 tsp. vanilla-optional)

Separate eggs. Put whites in large bowl, yolks in medium bowl. Sift flour several times, put in small bowl. Beat egg whites until stiff, but not dry. Set aside. Beat yolks until light, add syrup (and vanilla if desired). Beat again to mix well. Pour yolk syrup mixture into whites and fold gently with wire whip until blended. Gradually add flour 1 tbsp. at a time while folding mixture. When blended, pour in large tube pan. (It seems to come out best for me if this pan is lightly greased with butter and dusted with flour). Bake at 325' for about 1 hr. Cool on rack, then remove cake from pan. This cake is especially good with no frosting but berries and whipped cream.

Back to Top


Oldtime Maple Gingerbread

Serves 8.

2 cups flour
1 egg beaten
1 cup sour cream
1 cup maple syrup
1 tsp. ginger
1/2 tsp. salt
1 tsp. soda

Combine and sift dry ingredients. Mix maple syrup with beaten egg and add the sour cream. Combine the mixtures and bake in moderate oven for about 40 minutes. Serve with warm maple hard sauce or whipped cream.

Back to Top



Blueberry Maple Mousse

Serves 8-10.

6 egg yolks
1 pint heavy cream
3/4 cup maple syrup, heated
1 pint blueberries

Beat yolks in bowl or top of a double boiler until thick. Beat in hot syrup. Put over simmering water and cook, beating constantly until slightly thickened. Cool. Beat cream until it forms stiff peaks and fold into the yolk mixture. Fold in half of the berries. Pour into 1 1/2 qt. mold. Freeze overnight. Before serving, garnish with remainder of berries.

Back to Top


Maple Bars

Makes Approx. 16 Bars.

1/2 cup sugar
2/3 cup sifted flour
1/2 cup soft shortening (I use 1/4 cup butter and 1/4 cup shortening)
1 cup nutmeats
1 cup rolled oats
1/2 tsp. baking powder
1/2 cup maple syrup
1 tsp. vanilla
1 egg

Heat oven to 350'. Grease a square pan, 8 x 8 inches. Mix all ingredients thoroughly. Spread in prepared pan. Bake 30-35 minutes. Cut into squares while still warm.

Back to Top


Maple Syrup Nut Cake

Serves 18.

2 1/4 cups flour
2/3 cup white sugar
3 tsp. baking powder
1 tsp. salt
1 cup maple syrup
1/2 cup soft shortening
1/2 cup milk
2 eggs
1 cup chopped nuts

Sift dry ingredients together into bowl. Add syrup, shortening and milk; beat 2 minutes. Add eggs and beat 2 minutes. Add chopped nuts and mix well. Pour into 2 greased and floured 9" pans. Bake in 350' oven for 25 to 30 minutes. Frost.

Back to Top


Maple Butter Frosting

1/2 cup butter
1/4 cup chopped walnuts or pecans
3 cups confectioners sugar
4-6 T. maple syrup

Thoroughly cream butter and sugar, adding maple syrup until light and spreadable. Add nuts and frost cake.

Back to Top


Easy Maple Squares

3 beaten eggs
1/2 tsp. salt
2/3 cup cooking oil
3/4 cup chocolate chips
1 cup dark maple syrup
1/2 cup chopped walnuts
1 tsp. vanilla 2 cups flour
1 tsp. baking powder

Mix in order given. Pour into 13 x 9 pan, bake at 350' for 30 minutes. Do not over bake
.

Back to Top


Maple Walnut Cream Pie

Serves 8.

2 cups milk
dash of salt
2 cups maple syrup
1 tsp. vanilla
3 well-beaten egg yolks
1/2 cup chopped walnuts
6 T. flour
1/2 cup yogurt or whipped cream

Combine milk, syrup, egg yolks, flour in double boiler. Cook slowly over simmering water-about 1/2 hour. Add dash of salt and vanilla. Pour in baked pie shell. Sprinkle with half the nuts. Chill. Shortly before serving spread on yogurt or whipped cream and sprinkle on the rest of the nuts.

Back to Top


Maple Oatmeal Drops

Makes 4 Dozen Cookies.

1/2 cup (1 stick) butter
1 3/4 cups all purpose flour
1/2 cup firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. ground cinnamon
1 egg
1/2 tsp. ground ginger
1/2 cup maple syrup (dark)
1/4 tsp. salt
1/3 cup dairy sour cream
1 1/4 cups rolled oats (quick)

In a small bowl or mixer, cream butter and sugar until light and fluffy. Add egg, maple syrup and sour cream. Beat well. Mix flour, baking soda, cinnamon, ginger and salt. Add to creamed mixture. Stir in oats. Drop by spoonful on greased pan. Bake at 375' 8 to 10 minutes. Sprinkle cinnamon and sugar.

Back to Top


Maple Mocha Topping

Makes 2 Cups for Ice Cream or Angel Cake.

2 egg whites (beaten until stiff)
2 tsp. instant coffee
1/2 tsp. vanilla
1/4 cup sugar
3/4 cup maple syrup

Beat until thickened-serve over ice cream or angel cake.

Back to Top


Maple Walnut Pie

Serves 6 to 8.

2 tbsp. butter
1/4 cup flour
1 cup maple syrup
1/2 cup water (use fresh maple sap in season)
3/4 cup walnut halves or pieces
Pastry for one 8" or 9" pie shell

Melt butter in small saucepan. Add flour all at once. Cook, stirring constantly, until mixture is golden brown. Add syrup and water and cook, whisking constantly until thickened. Allow to cool for 10 minutes. Add nuts. Pour warm filling into prepared pit shell. Bake at 350' on center rack of oven 35 to 4O minutes or until filling is set and crust is golden brown. cool on wire rack. May be decorated with nuts, pastry maple leaves, etc. Best if garnished with whipped cream.

Back to Top


Maple Walnut Squares

24 Bars
I 1/2 cups flour
2 eggs (beaten)
1/4 cup brown sugar
2 tbsp. flour
1/2 cup butter
1/4 tsp. salt
1 cup maple syrup
1/2 tsp. vanilla
2/3 cup sugar (1/3 maple, 1/3 brown)
1 cup walnuts (chopped)

Combine flour. 1/4 cup sugar and butter in bowl. With fork, mix until consistency of fine corn meal. Press mix into greased 9" x 13" pan. Bake at 350' for 15 minutes. Combine 2/3 cup sugar and syrup in small saucepan. Simmer 5 minutes. Pour over beaten eggs. stirring constantly. Stir in remaining ingredients, except nuts. Pour mix over baked crust. Sprinkle with nuts and bake at 350' for 20-25 minutes. Cool in pan and cut in bars.

Back to Top


Elderberry And Apple Pie

Sweet natural flavors mingle very nicely together !

Pastry for 2 crust pie, unbaked
2 cups 500 ml elderberries
1 1/2 cups 375 ml chopped peeled, tart apples
1/2 cup 125 ml Maple Syrup
1/2 cup 125 ml white sugar
1/8 tsp 0.5 ml salt
1 Tbsp 15 ml lemon juice
dash nutmeg
4-5 Tbsp 60 -75 ml quick cooking tapioca
     **Use half tapioca and half cornstarch, a little nicer**
2 Tbsp 30 ml butter or margarine

Line 9" unbaked pie pastry with chopped apples.

Wash and stem elderberries. Combine in large sauce pan, elderberries, Maple Syrup, sugar, salt, lemon juice, nutmeg and tapioca and **cornstarch**, crushing berries a little with spoon. Cook over medium heat until thickened. When cooled slightly, spoon mixture into prepared pie plate. Dot with butter and top with lattice. **Place in freezer for 20 minutes before baking as this will help make your crust flaky and brown nicely.**Bake at 400 degrees F. for 35 to 45 minutes and mixture starts to bubble nicely.

Back to Top


Cream Filling

8 oz 254 g package light cream cheese, softened
1 cup 250 ml ** whipped cream**
2/3 cup 150 ml confectioners sugar or 1/2 cup 125 ml Maple Stirred Sugar
Chocolate melted if desired (your choice) optional

Beat cream cheese, whipped topping and confectioners sugar in mixing bowl, saving 1/2 125 ml to top. Spread in bottom of crust, top with remain 4 cups 1000 ml fresh fruit. Pour cooled fruit sauce over top. Decorate top with reserved cream. Strudel chocolate sauces over if desired. Refrigerate for 3 hours or longer. Store in refrigerator.

Back to Top


Strawberry Maple Torte Fluff

1/2 cup (125 mL) all-purpose flour
1/4cup(250 mL) Maple Stirred Sugar
1/4 cup ( 50 mL) margarine
1/3cup ( 75 mL) chopped pecans
2 tsp ( 10 mL) lemon juice
7 oz (230 mL) jar marshmallow creme
16 oz(500 mL) frozen strawberries, thrawed and crushed
2 cups (500 mL) whipping cream
2 Tbsp ( 30 mL) Maple Syrup

In a large mixing bowl, combine flour and maple stirred sugar. Add nuts and blend in margarine with pastry blender. Press into bottom of 9 inch spring form pan. Bake at 350 degrees F for 20 minutes. Cool. Whip cream with Maple Syrup. Slowly add lemon juice to marshmallow creme. Mix until well blended. Stir in crushed strawberries, fold in whipped cream. Pour over crumb crust. Freeze. Take out 15 minutes before serving time. Serves 8 to 10.

Back to Top


Rhubarb Punch

6 cups(1.5 L) Rhubarb
3 cups (750 mL) water
1 orange
1 lemon
1/2 cup (125 mL) Maple Syrup
1/4 cup ( 50 mL) white sugar
Ginger Ale

Cook rhubarb in a deep heavy saucepan and add water (almost enough to cover rhubarb). You may need a little more or little less. When rhubarb is tender, strain into another bowl. Pour juice back into saucepan. To each quart (1 L) add juice of 1 orange and 1 lemon. Add Maple Syrup and sugar to taste. Heat until warm and sugar is dissolved. Chill. When serving, add equal amount of ginger ale.

Back to Top


Strawberry Cooler

8 cups ( 2 L) water
6 cups (1500 mL) strawberries (hulled, cleaned and chopped)
2 Tbsp (30 mL) finely chopped orange peel and lemon peel
1/2 cup (125 mL) Maple Syrup
4 cups (1L) Ginger Ale

Combine water, strawberries, orange and lemon peel and Maple Syrup in a pot. Bring to boil. Reduce heat and simmer for 1 hour. Strain through a cheese cloth and refrigerate until chilled. When ready to use, pour about 3 cups (750 mL) of Ginger Ale and slowly add strawberry liquid. Pour into glasses over ice and garnish with a slice of fresh fruit, (strawberry, blueberry, banana, cherry etc.) on a toothpick. Serves 6-8 people. Have lots of fun!

Back to Top


Rhubarb Pie

10 inch pie shell unbaked
4 cups (1000 mL) rhubarb, cut
1/2 cup ( 125 mL) Maple Syrup
1/2 cup (125 mL) sugar
1/3 cup ( 75 mL) all-purpose
1 cup (250 mL) sour cream
1/2 cup (125 mL) flour
1/2 cup (125 mL) brown sugar
1/4 cup ( 50 mL) soft butter

Arrange rhubarb in pie shell. In small mixing bowl, mix maple syrup, sugar and flour. Stir in sour cream and pour evenly over rhubarb....add a few strawberries on top, when they are available. In separate bowl, combine flour, brown sugar and butter until crumbly and sprinkle over top of rhubarb.

Bake at 425 degrees F for 15 minutes.

Reduce heat to 350 degrees F and bake for approximately 30 - 35 minutes longer.

Back to Top


Maple Apple Cake/Pie

5 large cooking apples, peeled and sliced
1/2 cup (125 ml) grated pure maple sugar or pure maple syrup
2 Tbsp (30 ml) butter or margarine
1 egg
1/4 cups (50 ml) butter
1/2 cup (125 ml) white sugar
1/2 tsp (2 ml) vanilla
1/2 cup (125 ml) all-purpose flour
1/2 tsp (2 ml) baking powder
1/4 tsp (1 ml) salt
1 cup (250 ml) whipping cream
1/4 cup (50 ml) pure maple syrup

Heat oven to 350°F. Butter 10 inch pie plate and spread apples evenly in plate; sprinkle with maple sugar or syrup and dot with butter. In small bowl, beat egg, sugar, butter and vanilla together until fluffy. Add baking powder, salt and flour until blended. Spread over apples and bake for 45 minutes or until apples are tender. Cool. Whip cream, drizzle maple syrup over top and fold in gently. Serve cake/pie warm and top with the maple whipped cream.

Back to Top


Maple Oatmeal Cookies

1 1/2 cups (375 ml) sugar
1/2 cup (125 ml) shortening
2 eggs
1/3 cup (75 ml) pure maple syrup
1 3/4 cups (425 ml) all-purpose flour
1 tsp (5 ml) baking soda
1 tsp (5 ml) salt
2 cups (500 ml) quick cooking or regular oats
1 cup (250 ml) raisins
1/2 cup (125 ml) chopped nuts

Heat oven to 375°F. Mix sugar, shortening, eggs and maple syrup. Stir in remaining ingredients, mix well. Drop dough by rounded teaspoonful, about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet and cool.

Back to Top


Baked Caramel Corn


1/2 cup (125 ml) pure maple syrup
1 cup (250 ml) butter
2 cups (500 ml) packed brown sugar
1 tsp (5 ml) salt
1/2 tsp (2 ml) baking soda
1 tsp (5 ml) vanilla
1 cup (250 ml) unpopped corn (to make 6 qt (6 L) popped corn)

Heat oven to 250°F. Put pooped corn into lightly buttered bowl. Melt butter, add maple syrup, brown sugar and salt. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Pour gradually over popped corn and mix well. Turn into large roasting pan; bake for 1 hour, stirring every 15 minutes. Remove from oven and cool. This is a good munchy!

Back to Top


Maple Mousse

1 envelope unflavoured gelatin
1/4 cup (50 ml) cold water
1 cup (250 ml) pure maple syrup
3 eggs separated
1 cup (250 ml) whipping cream

Sprinkle gelatin over cold water and set aside to soften. Beat maple syrup and egg yolks together in the top of a double boiler. Cook over boiling water for 10 minutes, stirring constantly. Stir in softened gelatin and cook until dissolved. Remove from heat and cool over ice-cold water, stirring occasionally, until cool but not set. Beat whipping cream until stiff peaks form. Fold this into mixture. Spoon into serving bowl. Refrigerate covered, until set, (about 3 hours). Just before serving garnish with semi-sweet chocolate.

Back to Top


Maple Ginger Cake

1/2 cup (125 ml) white sugar
2 Tbsp (30 ml) shortening
1 egg (beaten well)
1 tbs (5 ml) soda
1/2 tsp (2 ml) salt
1/4 cup (50 ml) molasses
1/4 cup (50 ml) pure maple syrup
1/2 cup (125 ml) sour milk
1 tsp (5 ml) ginger
1 1/2 cups (375 ml) flour

Mix ingredients in order as given, beat well, bake in moderate oven. 350°F for 35-40 minutes. This makes a delicious dessert to serve with whipped cream or served with vanilla ice cream with pure maple syrup poured over it as a sauce.

Back to Top


The Maple Cake Dessert

1 lemon cake mix ( white cake is fine too)
19 oz 540 mL can unsweetened crushed pineapple
1/4 cup 50 mL Maple Syrup

Mix these two ingredients together and set aside.

8 oz 250 g Philadelphia Cream Cheese
1 1/2 cups 375 mL milk
1 Tbsp 15 mL Maple Syrup
1 package lemon or vanilla instant pudding
Cool Whip

Mix cake mix and bake as directed on box (use an 9 X 13 inch pan or larger). Immediately when the cake is baked and removed from the oven spread the pineappple and 1/4 cup 50 mL of Maple Syrup over the cake. Let cool for at least on hour.

Beat Philadelphia cream cheese in mediumn size bowl and blend in milk, maple syrup, pudding until real smooth. Spread over cake and refrigerate until ready to serve. Top with Cool Whip and drizzle Maple Syrup over each serving. This cake can be made the day before.

Back to Top


Canadian Very Berry Pie

9 inch graham cracker curst
6 cups 1500 ml fresh berries or peaches, pears,or plums
1/2 -2/3 cup 125 -150 ml Maple Syrup
3 Tbsp 45 ml cornstarch ** ( Use half tapioca and half cornstarch, a little nicer) **
1/4 cup 50 ml water

Mash about 2 cups 500 ml berries to measure 1 cup 250 ml and place in saucepan. Add Maple Syrup, cornstarch**(tapioca)** and water. Bring to boil, stirring constantly; cork and stir for 2 minutes longer. If using raspberries, strain and remove seeds. Cool to room temperature, about 20 minutes.

Back to Top



Maple Butter Cookies

230 ml (1 cup) or 2 sticks unsalted butter
58 ml (1/4 cup) sugar
5 ml (1 tsp) maple extract or flavoring
58 ml (1/4 cup) firmly packed brown sugar
pinch of salt 1 large egg yolk
518 ml (2 & 1/4) cups all-purpose flour Red and green decorator sugars,
frosting or blanched whole almonds

Beat cream butter, sugar, maple extract, brown sugar, salt and egg yolk with electric mixer until smooth. Gradually beat in flour. Wrap in plastic wrap; refigerate for 1 hour or up to 2 days. During this time, the flavors blend and develop, bringing out the butter flavor of the dough.

Preheat oven to 175°C (350°F) degrees.

Roll out dough on lightly floured surface to 3 mm (1/8 inch) thickness. Cut into desired shapes using holiday cookie cutters. Place on lightly greased cookie sheets. Sprinkle with decorator sugars, or press almonds into center of cookies. Bake for 12 to 15 minutes. Makes 3-1/2 dozen cookies.

Back to Top


Maple Pecan Square

230 ml (1 cup) flour
58 ml (1/4) cup brown sugar
115 ml (1/2 cup) butter

Preheat oven to 175°C (350°F). Mix flour, sugar and butter and bake 10 minutes in 20 cm (8 inch) baking dish.

TOPPING: 77 ml (1/3 cup) brown sugar, 230 ml (1 cup) maple syrup, 2 eggs beaten, 58 ml (1/4 cup) butter(soft). Combine sugar and syrup, simmer 5 minutes. Cool slightly, pour over beaten eggs, stirring well. Stir in 154 ml (2/3 cup) pecan halves, 2.5 ml (1/2 tsp) vanilla, 30 ml (2 tbsp) flour, pinch salt. Spread over 1/2 baked dough.

Bake at 175°C (350°F). Cool and cut.

Back to Top

© 2012 Stephenson Maple Farms
Site Design By: eh design