Recipes

Maple Crème Soufflé

1-quart heavy cream
10 egg yokes
1/3 c. Maine Maple Syrup
Vanilla bean

Heat cream with vanilla bean. Whisk in syrup with yolks. Whisk in a bit of cream. Add to cream and whisk. Pour in baking cups and bake at 325 F until set, about 1 hour.

Popcorn Balls

3 quarts popped corn
1 c. sugar
2 tbsp. Butter
1 c. Maine Maple Syrup
1 tsp. Vinegar
dash salt

Remove unpopped kernels. Mix in saucepan all ingredients except sugar. Cook over medium heat until softball stage 238 F. Remove from heat. Add vinegar. Stir until foamy. Pour over popcorn. Shape with buttered hands into balls as soon as you can. Cool.

Linda's Banana Flambé

3 Tbs. Butter
2c. Bananas
1/2c. Maine Maple Syrup
3 Tbs. dark rum (100+ proof)

Melt butter in a skillet. Sauté bananas over medium heat, 2 min. Stir in maple syrup; boil until slightly caramelized, about 1 minute. Add rum wait a few seconds, then add fire (light it, the kids love this part). Serve.

Maple Ginger Bread

2 c. flour
1 tsp. Soda
1 egg
1 c. Maine Maple Syrup
1/2 tsp. salt
1 tsp. Ginger
1 c. sour cream

Sift dry ingredients. Beat egg well and mix with syrup and sour cream. Combine turn into a greased 9-inch pan; bake at 350 F 25 minutes. Goes well with whipped cream (what doesn't?). We hope you enjoy these recipes as much as we do.

Maple Cream Cheese

Pinch of Butter
6 oz. cream cheese, softened
1/2 c. Pure Maple Syrup

Butter the rim of a small saucepan. Simmer maple syrup over medium heat in the saucepan until temperature rises to 235°F. Cool slightly and mix into the cream cheese. Store in refrigerator.

Maple Dressing

1 c. mayonnaise
1/4 c. cider vinegar
1/2 c. Pure Maple Syrup

Whisk until smooth and refrigerate.