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Archive for the ‘Maple Cook-Off 2010’ Category

Chewy Maple Cookies

Monday, May 24th, 2010

Chewy Maple Cookies

Ingredients:
1/2 cup shortening
1 cup packed brown sugar
1 egg
1/2 cup real maple syrup
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup flaked coconut

Directions:

  1. Preheat oven to 375 degrees. Grease cookie sheets.
  2. In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well-mixed.
  3. Combine flour, baking powder and salt. Add flour mixture to the creamed mixture. Stir in coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
  4. Bake for 10-12 minutes.

(Maple Cook-Off 2010)

Maple Butternut Cake

Monday, May 24th, 2010

Maple Walnut Cake

Ingredients:
4 egg whites, beaten
1/2 cup butter
1 1/3 cup maple sugar
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup milk
1 cup butternuts

Directions:

  1. Cream butter, add sugar gradually.
  2. Add flour, baking powder, and salt to creamed mixture alternately with milk.
  3. Fold in beaten egg whites and vanilla. Add nuts.
  4. Bake in oven at 325 degrees for approximately 40 minutes.

Maple Frosting Ingredients:
1 1/2 cup maple syrup
3 egg whites, beaten stiff

  1. Cook syrup until it spins a thread. Pour in thin stream over beaten egg whites, while beating continuously.

contributed by Spencer Fitzgerald (Maple Cook-Off 2010)

Maple Walnut Rhubarb Cake

Monday, May 24th, 2010

Fresh Rhubarb Maple Cake

Ingredients:
1/2 cup butter or shortening
1 cup Vermont maple syrup
1 egg, beaten
1 teaspoon salt (unless using salted butter)
2 cups, plus 1 tablespoon, flour
1 1/4 teaspoons baking soda
3/4 cup buttermilk
2 cups rhubarb, cut into 1/2-inch pieces
1/3 cup sugar
1 teaspoon cinnamon
1/3 cup walnuts (any chopped nut would work)

Directions:

  1. Cream shortening/butter, maple syrup, egg, and salt (unless using salted butter). Mix soda into buttermilk. Add flour and buttermilk to creamed mixture. Stir in rhubarb.
  2. Spoon batter into a well-greased and floured 9x13x2 inch pan. Combine 1/3 cup sugar, cinnamon, and nuts, then sprinkle mixture over batter in the pan. Bake between 325-350 degrees for about 45 minutes, or until done.

contributed by Kristeen Eliason (Maple Cook-Off 2010)

Maple Oatmeal Cookies

Monday, May 24th, 2010

Maple Oatmeal Cookies

Ingredients:
1 1/2 cup butter, salted, room temperature
1 3/4 cups genuine maple syrup
1 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
6 cups old-fashioned rolled oats
2 cups all-purpose flour
2 teaspoons baking soda
1/2 cup dried cranberries (optional)
1/2 cup chopped walnuts (optional)

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat together butter, maple syrup, sugar, eggs and vanilla extract until light and fluffy. Stir in rolled oats. Add nuts and cranberries, if using.
  3. In another bowl, stir together flour and baking soda. Add flour mixture to butter mixture, and mix well.
  4. Bake 12-14 minutes or until edges just begin to appear to dry. Bottoms should be golden brown. Cool on wire racks.

contributed by Keith Franchetti (Maple Cook-Off 2010)

Maple Pâté

Monday, May 24th, 2010

This rich, smooth pate spread is good on anything… sandwiches, crepes, omelets, or just simply to taste on a piece of bread. This recipe makes about 4 pounds, so spread it around, share it with friends, or reserve it for a rainy day.

Maple Pâté

Ingredients:
2.5 pounds chicken livers, rinsed and drained
2.5 sticks of butter (salted or unsalted)
2.5 cups of diced shallots
6 tablespoons fresh oregano, chopped
6 tablespoons maple syrup, Grade B

Directions:

  1. Melt butter in a large pan (if using unsalted butter, add salt to taste). Add oregano and shallots and cook until softened, approximately 3 minutes.
  2. Add chicken livers. Add 3 tablespoons maple syrup. Cook until livers are brown on the outside and pinkish on the inside, approximately 7-10 minutes, turning in the pan occasionally. Remove from heat.
  3. Place ingredients into food processor and puree until smooth. Add 3 more tablespoons of maple syrup (more to taste). Puree to mix.
  4. Place warm pate into clean jars and let cool before covering and putting into fridge.

Note: Lasts in fridge one week. To last longer, clarify butter and pour layer of butter on top of pate in the jar and seal. The fat content in this recipe makes it a good candidate for freezing.

contributed by Andrea Todd (Maple Cook-Off 2010)

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