Maple Recipes

Maple Ginger Cookies
By Kristen Wheeler

4 1/2 cups all-purpose flour
4 tsp ground ginger
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground cloves
1 1/2 cups shortening
2 cups 100% pure granulated maple sugar
2 eggs
1/2 cup molasses

Mix together flour, ginger, baking soda, cinnamon, and cloves, set aside.  Beat shortening with an electric mixer in a large bowl until
smooth.  Add 2 cups of maple sugar to the shortening and beat with the electric mixer until combined.  Then beat in eggs and molasses.  Now, slowly add the dry mix.  Use the mixer until dough gets too thick and hand mix the remainder.  Shape dough into balls (bite size to giants -all sizes work great with this recipe!).  Roll balls in white sugar or maple sugar if desired.  Place balls onto ungreased cookie sheet.  I recommend using parchment paper for easy clean up.  Gently press on balls with a fork to slightly flatten.  Bake in oven at 350 degrees Fahrenheit for approximately 10 minutes or until the cookie tops are puffed and the bottoms lightly browned.  This recipe makes a large batch but these cookies are great to freeze for future snacking!

Mammoth Muffins
By Judy Wheeler

In 1893 Lanark county farmers and cheese makers created the “Mammoth Cheese”, a 22,000 lb block of cheddar, to showcase the excellence of Canadian Cheesemaking at the 1893 Chicago World’s Fair.  This recipe combines two of  Lanark County’s best know products, cheese and maple syrup.

1 1/4 cups all-purpose flour
1 cup cheddar cheese (grated)
1 tsp salt
1/4 cup white sugar
1/4 cup margarine or butter
2 tsp baking powder
3/4 cup roller oats
1/2 cup milk
1/2 cup Pure Maple Syrup

Cream margarine (or butter), sugar and salt.  Mix flour, baking powder and grated cheese, add to creamed mixtures. Mix in oats. Blend milk and maple syrup together. Pour over dry ingredients, stirring only to moisten.  Spoon mixture into greased muffin pans. Bake at 350 F for 20 minutes. Serve warm.

 

Maple Cream Pie

By Angela Wheeler

1 baked pie shell
1 cup milk
1/4 cup flour
1 cup pure maple syrup
2 egg yolks
1 tbsp butter
1 tsp vanilla
Heat milk in a large sauce pan or double boiler.  In a bowl, gradually blend the maple syrup into the flour.  Pour maple syrup mixture into the hot milk.  Cook over medium heat, stirring constantly until the mixture thickens.  Stir a little of the hot mixture into beaten egg yolks then add to mixture in sauce pan.  Cook 4 minutes longer, stirring constantly.  Remove from heat.  Beat in butter and vanilla.  Cool slightly.  Pour into baked pie shell.  Top with toasted pecans or meringue.