At Palmer Lane Maple, we love to share recipes that use real maple syrup and maple sugar! These are some of our family's favorites!
French Crepes - Maple Apple Braid - Maple Chocolate No-Bake Cookies - Maple Coconut Pie - Maple Granola - Maple Rice Crispie Treats - Maple Vinaigrette
1 cup all purpose flour - 1 teaspoon sugar - 1/4 teaspoon salt - 3 eggs - 2 cups milk (any kind will do, even almond milk) - 2 tablespoons melted butter
This seems a little backwards but it is the easiest way AND you don't get lumps!! Mix the flour, sugar and salt in a large bowl. Add the eggs one at a time, beating well after each addition. Add the milk in slowly while still beating. Then add the melted butter. To cook: heat a large pan on the stove and spray with cooking spray. Pour enough batter in for the size crepe you desire. When it starts to look dry, flip it over! Cook for another 1-2 minutes! If your kids like Nutella, put a dollop on the crepe right after you place it on the plate. The heat of the crepe will soften the Nutella to make it easier to spread. Top it with fresh strawberries, if desired, and roll up like a cigar. It is easily cut with a knife!
Maple Apple Braid:
The Maple Glaze:
Blend 1 tablespoon maple syrup (the darker the better) with ¼ cup confectioners’ sugar until creamy.
2 tablespoons flour - 2 apples, peeled and sliced (do not use McIntosh) - ½ cup maple sugar - ¼ teaspoon cinnamon - 1/8 teaspoon nutmeg - 1/8 teaspoon cloves - 2 teaspoons melted butter.
Preheat oven to 375 degrees. Place unrolled and flattened puff pastry on a baking sheet lined with parchment paper. Unroll puff pastry and sprinkle with the flour. Toss the sliced apples in a bowl with the maple sugar and all the spices. Place apples down the center of the dough, no more than 2 inches wide. Cut 12 slits, about a ½ inch wide on each long side of the dough surrounding the apple mixture. Fold the strips over the dough at an angle across the apple mixture alternating dough strips from one side to the other to form the braid. Fold the ends over to seal. Brush with melted butter and bake for 35-40 minutes or until golden brown and the apples are soft. Pour or drizzle the glaze over the warm braid, cut and serve. Enjoy! (makes 10-12 servings)
Maple Chocolate No-Bake Cookies:
3 cups quick cooking oats - ¾ cup maple syrup - 2/3 cup peanut butter - ½ cup coconut oil - 1/3 cup unsweetened cocoa powder - 1 ½ teaspoon vanilla extract - ¼ teaspoon salt
Line 2 baking sheets with parchment paper. In a medium saucepan, over medium high heat, combine maple syrup, peanut butter and the coconut oil, stirring until everything blends together smoothly. Stir in oats, cocoa powder, vanilla and salt. Mix until everything is fully incorporated and coated. Use a spoon or small ice cream scoop to drop cookies down onto parchment-lined baking sheets. Place in the freezer for at least 15 minutes to set. Store in an airtight container either in the fridge or the freezer (depending on how you like them). Enjoy! (makes about 3 dozen)
Maple Coconut Pie:
1 cup coconut - 1/3 cup melted butter - ½ cup sugar - unbaked pie shell - 1 cup very dark Vermont maple syrup - ½ teaspoon vanilla - 3 well beaten eggs - whipping cream - maple sugar
Melt butter. In a large bowl add sugar, coconut, eggs, maple syrup, butter and vanilla. Mix well. Pour into pie shell. Bake at 350 degrees for 45 minutes. Pour whipping cream into a bowl. Mix with a whisk (or electric beater) and add maple sugar until it looks like whipped cream. Serve and enjoy!!
1/4 cup melted butter - 1/4 cup maple syrup - 3 cups old fashioned oats - 1/2 to 1 cup coconut (optional) - 1 cup nuts (use whatever ones you like) - 1 1/2 teaspoon cinnamon - Pinch of nutmeg - 2/3 cup raisins
Combine butter and maple syrup. Combine all dry ingredients except for raisins and place on an ungreased cookie sheet. Pour liquid mixture over and stir until everything is coated. Bake at 350 degrees for 20 minutes -- stirring after the first 10 minutes, then after 5 minutes, and once more 5 minutes later. Remove from oven. Stir in raisins. Cool completely. Store in mason jars; makes 2 quarts.
Maple Rice Crispie Treats:
5 cups of rice crispies cereal - ¾ cups of Amber Rich maple syrup - 3 cups marshmallow - 3 tablespoons of room temperature butter - maple sugar
Pour maple syrup and butter into a medium sauce pan over medium heat. Bring the maple syrup to a boil, mixing occasionally. Bring down to low heat and pour in the marshmallows. Once the marshmallows are in the pot, bring the heat up to medium-low heat. Stir until all of the marshmallows have melted completely. Then, pour in the Rice Crispies. Stir until all of the Rice Crispies have been coated with the marshmallow mixture. Make sure to get all of the marshmallow mixture from the bottom of the pot. Pour the mixture into an 8x8 pan. Spray your hands with cooking spray and press the Rice Crispies down into the pan. Sprinkle maple sugar on the top for a more intense maple flavor. Wait for the Rice Crispies to fully cool or put them into the refrigerator for 5-10 minutes. Cut and enjoy!