Maple Glazed Carrots | |
| 1 lb cooked carrots 1/4 cup maple syrup 1 tbsp frozen orange juice concentrate | Mix maple syrup and orange juice concentrate in small mixing bowl then pour over cooked and drained carrots. May also use this recipe for yams (sweet potatoes). Allow to simmer for 5 to 10 minutes. Sprinkle with ginger if desired. |
Maple Syrup and Balsamic Vinegar Dressing | |
| 1 tsp dry mustard 1/2 tsp dried basil 3 tbsp balsamic vinegar 2 tbsp maple syrup 1 tbsp lemon juice 1 cup extra-virgin olive oil 1 tsp salt 1/4 tsp freshly ground black pepper 1 clove garlic, minced | In small bowl, combine mustard and basil. Whisk in vinegar,maple syrup,lemon juice and garlic. Whisk in olive oil, and continue whisking until the dressing is emulsified. Taste and season with salt and pepper. The dressing will keep, covered, in the refrigerator for several weeks. Makes 1 & 1/4 cups. |
Maple Pecan Pie | |
| 1 9" unbaked pie shell 2 eggs 1 tbsp flour 1/2 cup sugar 1/4 tsp salt 1 cup maple syrup 1 1/2 cup broken pecan pieces 1/4 cup melted butter 1 tsp vanilla | Blend eggs and sugar in a medium mixing bowl. Mix in maple syrup, butter, vanilla,flour and salt until blended. Stir in pecan pieces. Pour into unbaked pie shell. Bake at 375F for 35 - 40 minutes or until pie is set in center. Let cool. May be served with whip cream. |
Maple Oatmeal Cookies | |
| 1 1/2 cups butter ,softened 1 3/4 cups maple syrup 1 cup sugar 2 large eggs 2 tsp vanilla 2 cups all -purpose flour 6 cups old fashioned rolled oats 2 tsp baking soda 1 tsp salt | Preheat oven to 350F. Grease two 9 x 13 baking sheets. In a large bowl, beat together butter, maple syrup, sugar, eggs and vanilla. Stir in oats. In another bowl, stir together flour, baking soda, and salt. Add dry ingredients to butter mixture and mix well. Drop by rounded teaspoonfuls about 2 inches apart onto prepared baking sheets and bake for 12 to 15 minutes. Makes approximately 70 cookies. Variation: Add 1/2 cup chopped nuts, raisins, chocolate or coconut to the dough. |
Maple Beans and Beef | |
| 1 1/2 lb Ground Beef 3/4 Cup Ketchup 1 Onion, Chopped 1/3 Cup Maple Syrup 1 Clove Garlic, Minced 1 tsp Prepared Mustard 1/2 Cup Chopped Green Pepper 1 tsp Salt 1 Pkg Instant Beef Bouillon 1/2 tsp Pepper 14 oz Can Pork and Beans | Brown the ground beef. Add onion and green pepper and cook until soft. Drain off fat. Add remaining ingredients and mix well. Bake at 350F for 30 minutes or until heated through. (Microwaves well also.) |
Maple Syrup Chicken Wings | |
| Wings 2-3 lbs chicken wings salt, pepper and paprika Sauce 1/2 cup maple syrup 1/4 cup soya sauce 4 tbsp brown sugar 1 garlic clove, crushed 1/4 cup ketchup | Use Clean and dry chicken wings. Season with salt, pepper and paprika. Place in a shallow baking dish, lightly greased. 4 cups ketchup. Mix sauce ingredients and pour over wings. Bake uncovered at 325F, basting every 15-20 minutes, for 1 to 1 1/2 hours, until tender. |
Maple Squash | |
| Desired amount of squash maple syrup | Cut squash in half. (Works best with pepper squash) Scoop out seeds. Pour maple syrup into cavities. Place on cookie sheet, and place in 350F oven. Cook 1 to 1 1/2 hours, or until tender. Pour maple syrup into a bowl, and scoop cooked squash into same bowl. Stir together until mixed. |
Robson's Maple Tarts | |
| 1/2 cup brown sugar 1 1/2 cups maple syrup 1/4 tsp salt 1 tbsp butter 2 beaten eggs 1 tsp vanilla | Bring first 4 ingredients to a boil. Cook 10 to 15 minutes. Remove from heat and cool. Add beaten eggs and vanilla. Pour into 1 1/2 dozen unbaked tart shells. Bake at 450F for 8 minutes - then 350F until done. |
Maple Monkey Bread | |
| 1/4 cup warm water 3 cups flour 1 pkg traditional yeast Loaf Shaping: 3/4 cup warm milk (110F) 1/3 cup sugar or splenda 3 tbsp sugar or splenda 1/2 tsp cinnamon 2 tbsp butter 1/4 cup butter, melted 1 egg, room temperature 1/2 to 3/4 cup Rolling Ridge Maple Syrup 1/4 cup egg beaters (or equivalent egg) 1 cup chopped nuts (optional) 1/2 tsp salt | In large warm bowl, measure warm water. Sprinkle in yeast and stir to dissolve. Stir in warm milk, sugar, salt, butter, egg and enough flour to make soft dough. Knead on floured surface until smooth, 8 to 10 minutes. Place in greased bowl, turning to grease top. Place a sheet of wax paper on top and a dampened tea towel over bowl. Place in warm area or on an electric blanket or lowest temperature in an oven. Allow to rise until double in size. Punch down dough.
Loaf Shaping: Combine sugar and cinnamon. Divide dough into 32 pieces. Roll each into a ball. Dip each in butter and coat with sugar/cinnamon. Beginning and ending with maple syrup, layer coated dough balls, nuts and maple syrup into 10 inch bundt pan. Cover, let rise until double in size, about 30 minutes. Bake at 350F for 30 to 35 minutes or until done. Cool in pan for 10 minutes and remove. Do not cut this bread with a knife, just pull off in individual balls. |
Maple Rhubarb Crisp | |
| 3 tbsp flour 3/4 cup Rolling Ridge Maple Syrup 1/4 tsp salt 5 cups rhubarb, chopped Topping: 1/4 cup raisins (optional) 1 1/2 cups rolled oats 1/3 cup Rolling Ridge Maple Syrup 1/2 tsp cinnamon 1 tbsp butter | Lightly butter an 8X8 inch baking dish. Place rhubarb in pan. Mix maple syrup, flour and salt in small mixing bowl. Pour over rhubarb. In small bowl, mix oats, maple syrup, cinnamon and raisins. Mix 1/2 of topping mixture into rhubarb in pan. Spread remainder on top and dot with butter. Bake at 350F for 35 to 45 minutes or until rhubarb is soft when tested with fork. Serve warm with ice cream or whipped cream. |
Maple Apple Cake/Pie | |
| 5 large cooking apples, peeled and sliced 1/2 tsp vanilla 1/2 cup maple sugar or Rolling Ridge Maple Syrup 1/2 cup flour 2 tbsp butter 1/2 tsp baking powder 1 egg 1/4 tsp salt 1/4 cup butter 1 cup whipping cream 1/2 cup sugar 1/4 cup Rolling Ridge Maple Syrup | Heat oven to 350F. Butter 10 inch pie plate and spread apples evenly in plate; sprinkle with maple sugar or syrup and dot with butter. In small bowl, beat egg, sugar, butter and vanilla together until fluffy. Add baking powder, salt and flour until blended. Spread over apples and bake for 45 minutes or until apples are tender. Cool. Whip cream, drizzle maple syrup over top and fold in gently. Serve cake/pie warm and top with maple whipped cream. ( can serve without the whipped cream) |
Blueberry Maple Crisp | |
| 4 cups fresh or frozen blueberries (thawed) 1 1/4 cups flour (can use whole wheat) 1/2 cup Rolling Ridge Maple Syrup 3/4 cup brown sugar 1 teaspoon cinnamon 1/2 cup butter, softened 1/4 cup cornstarch 1 teaspoon almond extract | Preheat oven to 375F. Combine the blueberries, maple syrup, cinnamon and cornstarch, and put in a lightly greased 9-inch square pan. In a bowl, blend flour and sugar, and cut in butter and almond extract to form a crumbly mixture. Sprinkle flour mixture over berries and bake for 30 minutes, until lightly browned and bubbly around the edges. Serves 6-8. |
Maple Butter Tarts | |
| 1/4 cup butter, softened 1/2 cup Rolling Ridge Maple Syrup 1/2 cup firmly packed brown sugar 1/2 teaspoon vanilla 1 egg 10-12 unbaked tart shells | Cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Blend in syrup. Pour into tart shells. Bake at 375F for 15 to 20 minutes, or until golden brown. Makes 10-12 tarts. |
Maple Cheesecake | |
| 1/4 cup butter, melted 375 g cream cheese, softened 2 Tablespoons Rolling Ridge Maple Syrup 3/4 cup Rolling Ridge Maple Syrup 1 1/4 cups graham wafer crumbs 3 eggs 1 Tablespoon Rolling Ridge Maple Syrup 2 Tablespoons all-purpose flour | Combine melted butter and 2 tbsp maple syrup; stir in graham crumbs. Press firmly into bottom of 9-inch springform pan. Bake at 350F for 5 minutes.
Beat cheese until creamy; gradually beat in 3/4 cup maple syrup. Blend in eggs and flour. Pour into pan. Bake at 350F for about 35 minutes, or until set. Cool, then chill. Blaze cheesecake with remaining maple syrup. Makes about 12 servings. |
Spicy Maple Chicken Thighs | |
| 12 pieces boneless, skinless chicken thighs 1 tbsp Dijon mustard 3/4 cup ketchup 1 tsp chili powder 1/2 cup salsa 1/2 tsp ground cumin 1/4 cup Rolling Ridge Maple Syrup | Trim visible fat from chicken. Arrange thighs in single layer in a 9X13-inch pan. In a medium bowl, whisk together ketchup, salsa, maple syrup, Dijon mustard, chili powder, and cumin until well blended. Pour sauce over chicken.
Bake, uncovered, at 400F for 45 minutes. Makes 4-6 servings. |
Baked Sweet Potatoes With Apples | |
| 3 large apples 1/2 cup Rolling Ridge Maple Syrup 1 tsp salt 3 sweet potatoes, boiled tender 2 tbsp butter | Core, pare and slice apples; fry in butter until brown. Slice potatoes. Arrange apples and potatoes in alternate layers in buttered 8*8 inch baking dish. Add salt to maple syrup, pour over potatoes and dot with butter. Bake at 350F for about 35 minutes. Serves 6. |
Maple Corn Bread | |
| 1 1/3 cups flour (can be whole wheat) 1/3 cup Rolling Ridge Maple Syrup 4 tsp baking powder 1/4 cup butter, melted 1/2 tsp salt 2 eggs, lightly beaten 2/3 cup cornmeal 1/4 cup Rolling Ridge Maple Syrup 2/3 cup milk 1/2 cup chopped walnuts (optional) | Heat oven to 375F. Grease 9 inch square cake pan. Mix flour, baking powder and salt in large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3 cup maple syrup, butter and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4 cup maple syrup over batter. Sprinkle with nuts, if using. Bake for 25 minutes or when a toothpick comes out clean. |
Pizza Cookies | |
| 3 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2/3 cup butter, melted 1 1/4 cups brown sugar 2 eggs 2 Tbsp Rolling Ridge Maple Syrup *(cooking grade preferred) 2 tsp vanilla 1 cup chopped pecans (optional) 2 cups chocolate chips 2 cups miniature white marshmallows 1/2 cup Smarties 1/4 cup Smarties (to sprinkle on top before baking) | Combine flour, baking powder, baking soda, and salt. Set aside. Combine melted butter and brown sugar. Beat until blended. Add eggs, maple syrup, and vanilla; mix well. Add to flour mixture and blend well. Stir in pecans, chocolate chips, marshmallows and Smarties. Mix well. Press batter into greased pizza pans using floured hands. Sprinkle Smarties on top. Bake at 350*F for 20 minutes. Do 1 pan at a time. Cut into squares with a pizza cutter. |
Maple Syrup Barbecue Sauce | |
| 3/4 cup Rolling Ridge Maple Syrup 1 cup Ketchup 2 tsp grated lemon rind (optional) 1 cup onion, finely chopped 1/4 cup brown sugar, firmly packed 1/4 cup lemon juice 2 tsp Worcestershire sauce 1/4 cup water 1/2 tsp salt 2 Tbsp garlic, finely chopped or crushed 1/2 tsp coriander (optional) | Combine all ingredients into a medium sauce pan. Bring to a boil and simmer for 15 to 20 minutes, uncovered. Cool. Store, covered in refrigerator for up to one month. Yield: about 4 cups |
Maple Taffy | |
| 2 cups Rolling Ridge Maple Syrup Tray of packed snow | Boil the syrup in a heavy bottomed pan to 23*F above the boiling point of water (234*F). Stir occasionally to prevent boiling over. Pour onto the snow and serve with wooden popsicle sticks. Serves 10 to 14 people |
Maple Sweetened Condensed Milk | |
| 1/3 cup less 1 Tbsp boiling water 3 Tbsp Butter or Margarine, melted 1/3 cup Rolling Ridge Maple Syrup 1/3 cup granulated sugar 1 cup instant dry milk (non-fat) Lemon Juice, few drops | Combine ingredients in the above order in blender until smooth. Refrigerate. Use as sweetened condensed milk in recipes. |
Maple Semi-Sweet Chocolate | |
| 3 Tbsp cocoa 1 Tbsp oil 1 Tbsp Rolling Ridge Maple Syrup | Combine all ingredients together. A substitute for one square of semi-sweet chocolate, in liquid form. |
Maple-Chocolate Cashew Tart | |
| 1 sheet refrigerated pie pastry
3 eggs
3/4 cup Rolling Ridge Maple Syrup
1/2 cup sugar
3 tbsp melted butter
1/2 tsp vanilla extract
3/4 cup lightly salted cashew halves 1/2 cup semisweet chocolate chips 1/4 cup dried cranberries CINNAMON CREAM: 1 cup heavy whipping cream 2 to 3 tbsp sugar 1/8 tsp ground cinnamon | Line an ungreased 9-in. fluted tart pan with removable bottom, with pastry; set aside. In a large bowl whisk eggs, syrup, sugar, butter, and vanilla together. Stir in the cashews, chocolate chips and cranberries. Pour into pastry shell. Place pan on baking sheet. Bake at 325*F for 20 minutes. Cover edges with foil: bake 25-30 minutes longer or until filling is set. Cool on a wire rack. In a small mixing bowl, beat cream until thickened. Add sugar and cinnamon; beat until stiff peaks form. Serve with tart. Refrigerate leftovers. Yield: 10-12 servings |
Maple and Cinnamon Egg Strata | |
| 1 loaf egg bread 1/2 Tbsp cinnamon 5 large eggs 1 cup 2% milk 1/2 cup Rolling Ridge Maple Syrup 1 1/2 tsp Kosher salt 2 Tbsp butter 1/4 cup brown sugar | Preheat oven to 350*F. Trim bread of its crust and cut into 1 inch cubes. Place in a large bowl. (This can sit out overnight to dry out) In a bowl, whisk together eggs, milk, cinnamon, maple syrup and salt. Pour mixture over bread cubes, gently tossing to combine. Divide bread mixture evenly among buttered cups of a jumbo muffin tin. (for 6 muffins) Cover, lightly with plastic wrap and refrigerate for 30 minutes. In a bowl, break up butter into brown sugar; toss with a fork to combine and set aside. Remove plastic wrap and place muffin tin on a baking sheet. Sprinkle brown sugar butter mixture over bread, dividing evenly among cups. Bake strata for 40 minutes or until puffed and golden brown. |
Chocolate Maple Yummies | |
| 3/4 cup chocolate chips 16 large marshmallows 1/4 cup Rolling Ridge Maple Syrup 1/2 tsp vanilla 1/3 cup butter or margarine 1 cup coconut 2 cups rolled oats (quick style) | Melt chocolate pieces, maple syrup, butter and marshmallows in double boiler. Stir until smooth. Remove from heat. Chocolate mixture may separate but will hold together when rest of ingredients are added. Stir in vanilla, coconut and oats. Mix thoroughly. Drop by teaspoonfuls on wax paper. Refrigerate. Yield: about 30 yummies. |
Pizza Sauce | |
| 3 (5 1/2 oz) cans tomato paste 1 Tbsp black pepper 2 cups cold water 1 Tbsp oregano 4 Tbsp oil 1/4 cup Rolling Ridge Maple Syrup 1 Tbsp garlic powder salt, to taste | Blend all ingredients in a bowl until well mixed. Makes enough for 10 pizzas. Can be refrigerated for weeks. |
Maple Apple Dessert | |
| 1 1/4 cups Rolling Ridge Maple Syrup 3 cups chopped, peeled apples
1 Tbsp cornstarch 3/4 cup milk
2 cups water 1 tsp vanilla
2 Tbsp butter/margarine 1 Tbsp brown sugar
2 cups flour 1/2 tsp cinnamon 1/4 cup brown sugar 2 Tbsp butter/margarine 1 Tbsp baking powder whipping cream (ice cream) 1/3 cup butter margarine | In saucepan, mix maple syrup, cornstarch and water. Bring to boil. Cook and stir for 2 more minutes. Add 2 Tbsp butter. Pour into 13x9x2 inch baking dish. In large mixing bowl, combine flour, 1/4 cup brown sugar and baking powder. Cut in 1/3 cup butter until crumbly. Stir in apples. Stir in milk and vanilla until batter is moistened. Drop batter by tablespoonfuls over syrup mixture in baking dish. Combine remaining 1 Tbsp brown sugar and cinnamon; sprinkle over batter. Dot with 2 Tbsp butter. Bake at 350*F for 50 to 55 minutes. Serve warm with whipping cream, ice cream or frozen yogurt. Its like apple dumplings in maple syrup sauce. |
Maple Coconut Tarts | |
| 1 cup brown sugar pinch salt 2 Tbsp butter/margarine 1/2 cup Rolling Ridge Maple Syrup 1 egg, beaten 1/4 cup coconut few chopped nuts | In small mixing bowl, mix ingredients together well. Use favorite pastry, and fill 3/4 full. Bake at 400 *F for 15 minutes. Watch carefully so tarts do not bubble. |
Country Fair Prize Pie Crust | |
| Makes 2 double crust and 1 single 9 inch crust or 5 shells.
4 cups all-purpose flour 1/2 lb lard
1 1/2 cups cake and pastry flour 1 egg 1 tsp salt 1 Tbsp Rolling Ridge Maple Syrup 1 tsp baking powder 2 Tbsp apple cider vinegar 1/2 lb shortening 1 cup cold water, to moisten | Using a fork to toss, mix dry ingredients well. Cut in shortening and lard with pastry blender, to size of peas. Beat together vinegar, egg and maple syrup. Add cold water to make 1 cup liquid. Toss together wet and dry mixtures, till all mixture is damp. Shape into 5 equal balls. Avoid touching pastry too much. Wrap in plastic and place in refrigerator what you are not going to use. |
Maple Glazed Salmon | |
| 1/4 cup ruby red grapefruit juice 2 teaspoons olive oil 2 Tablespoons balsamic vinegar 4 salmon fillets 2 Tablespoons Rolling Ridge Maple Syrup 1/4 teaspoon salt 2 garlic cloves, minced 1/4 teaspoon pepper | In a small saucepan, bring the grapefruit juice, vinegar, syrup and garlic to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer 2 Tablespoons to a small bowl; add oil. Set remaining glaze aside. If grilling the salmon, coat grill rack with cooking spray before starting the grill. Sprinkle salmon with salt and pepper; place skin side down on grill rack. Grill, covered, over medium heat or broil 4-6 in. from the heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with maple-oil mixture. Drizzle with reserved glaze. |
Grilled Peameal Bacon | |
| 1/4 cup Rolling Ridge Maple Syrup pinch of pepper 2 Tablespoons Dijon mustard 1 lb peameal bacon | In small bowl, combine maple syrup, Dijon mustard and pepper; set half aside for serving.
Cut bacon into 8 generous 1/4 inch slices. Brush 1 side of each with half of the remaining mustard mixture. In batches, place bacon slices, mustard-side down, on greased nonstick grill pan or in skillet over medium-high heat. Brush slices with remaining mustard mixture; grill for about 5 minutes or until bottom is browned. Turn and grill for about 3 minutes or until browned. Serve with reserved mustard mixture |
Maple Roasted Vegetables | |
| Grease a 9x13 inch pan, or roasting pan. Slice a variety of root vegetables(carrots, sweet potatoes, parsnips), making the pieces the same size. Place them in the pan, and drizzle with olive oil. Stir to mix completely. Bake in 350* oven for 30 minutes. Take out, and drizzle with Rolling Ridge Maple Syrup, stirring again. Bake in oven for another 30 minutes, or until cooked. | |
Apple, Dried Cherry and Walnut Salad | |
| Dressing: 1/4 cup mayonnaise 1/4 cup Rolling Ridge Maple Syrup 3 Tbsp white wine vinegar 2 tsp sugar 1/2 cup vegetable oil Salad: 1 5 oz bag mixed baby greens (10 cups) 2 Granny Smith apples, peeled, cored, cut into matchsticks 1/2 cup dried cherries 1/2 cup chopped roasted walnuts | In medium bowl, blend mayonnaise, maple syrup, vinegar and sugar. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. In a large bowl, toss greens, apples, cherries, and walnuts. Toss with dressing to coat. (Serves 6) |
Whole Wheat Granola Coffeecake | |
| 1/2 cup unbleached white flour Topping: 1 tsp baking soda 1/4 cup whole wheat flour 1/2 tsp salt 1/4 cup brown sugar 1 1/4 cups whole wheat flour 3/4 cup granola 1 egg 1/2 cup chopped pecans OR walnuts 1 cup buttermilk OR sour milk 1 tsp cinnamon 1/4 cup melted unsalted butter 1/4 cup Rolling Ridge Maple Syrup | Preheat oven to 375*F. Sift together the white flour, baking soda and salt. Mix in the whole wheat flour with a fork. In a large bowl, beat the egg until very light; add the buttermilk, melted butter and maple syrup and beat well to blend. Add the flour mixture and fold in gently until just combined. Spread batter smoothly in a buttered 8-inch pan. Sprinkle with topping. (To make topping, toss first 5 ingredients with a fork. Drizzle over all and toss again) Bake the coffeecake about 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. |
| Maple Pumpkin Pie | |
| Combine: 2 eggs 7/8 cup evaporated milk 1 1/2 cups pumpkin 1/2 tsp salt 3/4 cups Rolling Ridge Maple Syrup 1 tsp cinnamon 1/2 tsp ginger 1/2 tsp nutmeg 1/4 tsp cloves | Pour into an unbaked pie shell. Bake at 450*F for 10 minutes, then 350*F for 40 minutes. |
Crock Pot Maple Ribs | |
| 2 racks back ribs 1 cup Bulls-eye chicken and rib renegade BBQ sauce 1 cup Rolling Ridge Maple Syrup-cooking grade | Cut ribs into 2 bone strips. Put into pot and cover with water. Boil for 20 min on the stove. Drain. Place ribs into crock pot. Pour over ribs BBQ sauce and maple syrup. Cook on high for 4-5 hours. Time may vary according to your crock pot. You can stir a couple of times to move the ribs from the top to the bottom. |
| Caramelized Roasted Squash | |
| 1/4 cup balsamic vinegar 1 red onion, peeled and cut into 1/2 inch wedges 1/4 cup extra virgin olive oil 1/4 tsp salt 1/4 cup Rolling Ridge Maple Syrup 1/4 tsp freshly ground pepper 1 butternut squash 1 tbsp fresh thyme leaves (or 1 1/2 tsp dried) | Preheat oven to 400*F. In a bowl, whisk together vinegar, oil, maple syrup, salt and pepper. Cut squash in half lengthwise, scoop out seeds and peel. Place cut side down on cutting board; cut in half crosswise. Cut into wedges 1 inch thick. In a large bowl, toss squash and onion with vinegar mixture. Place on rimed baking sheet. Bake in centre of oven for 30 min. Turn vegetables. Bake another 20-25 min. or until squash is tender. Sprinkle with fresh thyme leaves. (if using dried thyme, add to vinegar mixture before tossing with the squash) |
Raspberry and Feta Salad with Maple Dressing | |
| 1/2 cup crumbled feta cheese 1 head romaine lettuce, washed & torn 1 bunch spinach stems removed, washed & torn 1/2 cup fresh raspberries (or 1/2 cup dried cranberries) 1/4 cup toasted pine nuts Dressing: 1/3 cup olive oil1 tbsp red wine vinegar 2 tbsp Rolling Ridge Maple Syrup 1 tsp Dijon mustard 1/2 tsp oreganoSalt and freshly ground pepper | Toss lettuce and spinach together in a large salad bowl. Add raspberries (or dried cranberries), pine nuts and feta. Whisk dressing ingredients together; store in fridge. Toss with salad ingredients just before serving. Serves 6. |
| Roasted Maple-Mustard Tenderloin | |
| 1 pork tenderloin 2 tbsp Rolling Ridge Maple Syrup 1 tbsp Dijon mustard 1/2 tsp crushed rosemary | Preheat oven to 500*F. Fold up thinner end of tenderloin. Place meat on a foil-lined greased rimmed baking sheet. In a bowl, whisk syrup with mustard. Brush 1/2 of mixture evenly over pork. Sprinkle with rosemary. Place pork in oven and reduce heat to 425*F. Roast uncovered for 15 min. Brush with remaining maple mixture. Continue to roast for 10-15 min. Brush meat with pan juices. Remove from oven. Let stand for 5 min. before slicing. |
| - 4L Syrup | $53 |
| - 2L Syrup | $28 |
| - 1L Syrup | $17 |
| - Maple Sugar Leaf | $0.75 |
| - Maple Cotton Candy | $3 |
| - 500g Maple Butter | $11 |
| - Maple Pecan Pie | |
| - Maple Glazed Carrots | |
| - Maple Beans and Beef | |
| - Maple Squash | |
| - Maple Oatmeal Cookies | |
| - Robson's Maple Tarts | |