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Maple Coffee Cake

DIRECTIONS: Mix dry ingredients. Add chopped nuts; add liquids and mix until just blended.

Spoon into greased 8-inch square pan.

Bake at 350F for 25-30 minutes. Remove from oven. Turn on broiler. Cover cake with topping. Place under broiler for 2-3 minutes until lightly browned.

recipe complements Food.

Hot Maple Latte

  • 1 cup whole milk

  • 1/2 cup dark roast coffee

  • 1/4 cup dark maple syrup

  • Whipped cream for garnish

  • Pinch of ground cinnamon 

Instructions: In a small saucepan, heat the milk over medium heat. Do not boil. Make the coffee and pour it along with the maple syrup into a large mug. Stir to combine. When the milk steams and bubbles start to form, turn off the heat. Whisk until frothy. Pour over the coffee and maple syrup. Gently stir. Top with whipped cream and ground cinnamon. 

Latte Art

Buttermilk Pancake Recipe

  • 2 cups all-purpose flour (250g)

  • 3 tablespoons maple sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 2 ¼ cups buttermilk¹ (530ml)

  • 2 large eggs lightly beaten

  • 1 teaspoon vanilla extract

  • 4 Tablespoons unsalted butter melted and cooled (57g)

Instructions

  1. In a large bowl, whisk together flour, maple sugar, baking powder, baking soda, and salt, until well-combined. 

  2. In a separate, medium-sized bowl, whisk together buttermilk,, eggs, and vanilla extract.  

  3. Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).  

  4. Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just combined — do not overmix your pancake batter or your pancakes will be flat.  Use a light hand when stirring, and a few flour streaks in the batter are fine.

  5. Spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.  

  6. Allow skillet to preheat before adding batter (about 5 minutes, it's good for your pancake batter to sit several minutes as well, which is why you prepared that before preheating your pan), and once skillet is heated (I usually test this by hovering my hand several inches above the pan and making sure I can feel the heat radiating from it) scoop pancake batter into pan (I use about ½-â…” cup of batter per pancake).  

  7. Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst.  Using a pancake spatula, carefully flip pancake and continue to cook several more minutes until pancake is golden brown.  

  8. Repeat until all batter is used — I recommend spraying or brushing the pan between each batch of pancakes.

  9. Serve warm topped with salted butter and maple syrup! 

original recipe from Sugar Spun Run by Sam Merritt

Banana Berry Baked Oats

  • ​​Vegetable oil (spray)

  • 2 cups rolled oats

  • 1/2 cup blueberries (fresh or frozen)

  • 1/2 cup chopped walnuts (optional)

  • 1 banana (peeled and sliced)

  • 2 cups almond milk

  • 1/2 cup maple syrup

  • 2 tsp vanilla extract

  • 2 Tbsp ground flax seed

  • 2 tsp ground cinnamon

  • 1 tsp baking powder

  • 1/4 tsp salt

Instructions: Preheat the oven to 375°F. Grease an 8-inch square baking dish with vegetable oil spray. In a large bowl, mix the oats and walnuts. In a blender or food processor, puree the banana. Add the almond milk, maple syrup, vanilla, flax, cinnamon, baking powder and salt and mix. When smooth, pour over the oat mixture and stir to mix well. Fold in berries. Scrape into the prepared pan and smooth the top. Bake for 30-35 minutes, until the top of the oats look dry. Transfer to a cooling rack and serve warm, or let cool completely and store, tightly covered, in the refrigerator for up to 4 days. Makes 7 cups  

recipe by Vermont Maple Sugar Makers Assoc.

For your supply of Minehart Gap Maple Syrup

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