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Baked Apples |
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Sunday, 01 March 2009 08:49 |
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4 large apples 1/3 cup plain nonfat yogurt ¼ cup raisins 1 teaspoon maple syrup ¼ cup rolled oats ½ teaspoon ground cinnamon 2 tablespoons finely chopped walnuts
Wash and core the apples, taking care not to cut through the bottoms. In a small mixing bowl, combine the yogurt, raisins, and maple syrup. Fill the apple centers with the yogurt mixture. In another small bowl, combine the rolled oats, cinnamon, and chopped walnuts. Sprinkle the oat mixture on top of the apples. Place them in a baking dish, and pour a couple of inches of water into the dish, surrounding the apples. Bake, uncovered, until the apples are very tender, about 1 hour. Cool slightly before serving.
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Glazed Carrots |
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Sunday, 01 March 2009 08:52 |
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8 medium carrots, cut lengthwise salt and pepper to taste ¾ cup maple syrup 2 tablespoons butter
Preheat oven to 350°. Cook carrots until tender but firm. Layer in a baking dish. Sprinkle with salt and pepper. Cover with maple syrup and dot with butter. Bake for 15 to 20 minutes, or simmer on top of stove. |
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Maple Cup Custards |
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Sunday, 01 March 2009 08:50 |
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4 eggs ¾ cup maple syrup ¼ teaspoon vanilla 3 cups milk pinch of salt
Beat eggs slightly, then beat in milk, maple syrup, salt, and vanilla. Pour into 8 individual custard cups: set cups in a pan of hot water, and bake in 350° oven for about 45 minutes. Test by inserting knife blade in center, if it comes out clean, the custard is done. Cool and serve with maple syrup poured over the custard. |
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Maple Nut Crisps |
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Sunday, 01 March 2009 08:49 |
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½ cup maple syrup ¼ cup melted butter or margarine ½ cup sifted flour ½ cup chopped nuts ¼ teaspoon salt pinch of baking soda pinch of baking powder
Combine syrup and melted butter. Sift flour with salt, soda, and baking powder. Blend with the first mixture, then add nuts. Drop by teaspoonful onto greased cookie sheet, about 3 inches apart. Bake at 350° for about 10 minutes. Remove from oven, cool for 30 seconds, and remove from sheet. Makes 24 cookies. These sweet, crunchy cookies must be kept tightly covered to retain crispness. |
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Maple Nut Muffins |
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Sunday, 01 March 2009 08:51 |
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½ cup maple syrup ¼ cup chopped walnuts 2 tablespoons melted butter 2 cups flour 2 teaspoons baking powder 1 teaspoon salt 3 tablespoons maple syrup 1 egg 1 cup milk ¼ cup salad oil
Preheat oven to 425°. Grease 12 muffins cups. In each cup put 2 teaspoons maple syrup, 1 teaspoon chopped walnuts and ½ teaspoon melted butter. Sift together dry ingredients and set aside. Beat together syrup, egg, milk, and oil. Add to dry ingredients, stirring just enough to blend. Fill each cup 2/3 full. Bake for 20 minutes. Invert muffin tins onto a wire rack covered with wax paper, and let stand for a few minutes. Best when served warm. |
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