Maple Butter

Posted on by Jessica Boone
Maple Butter on Maple Bread

Maple Butter on Maple Bread

1 cup Pure Vermont Robust Maple Syrup

3/4 cup melted butter

Cook the syrup until it reaches soft ball stage.  Add butter mix with a hand held blender until smooth and creamy.  Serve warm on gingerbread, waffles, biscuits or Old Vermont Maple Bread. .

 

*Soft Ball Stage for Candy Making using Cold Water Test. 235 F to 240 F (118 C to 120 C) A small amount of syrup dropped into cold water forms a soft, flexible ball, but flattens like a pancake after a few moments in your hand.oft ball stage:

Boiling syrup to soft ball stage

Boiling syrup to soft ball stage

 

Old Vermont Maple Bread

Posted on by Jessica Boone
Ingredients for maple bread

Ingredients for maple bread

3 cups whole wheat flour

1 cup white flour

1 tsp. salt

1 heaping tsp. baking soda

1 cup sweet milk (regular milk)

1 cup sour milk (literally soured milk, can use buttermilk)

1 cup Pure Vermont Robust Maple Syrup

1 cup nutmeats, chopped fine (optional, can use walnuts, pecans or butternuts)

loaves of maple bread

loaves of maple bread

 

Mix all ingredients thoroughly, Place in 2 well greased pans, bake at 350* for 45-60 minutes. Try serving with Maple Butter.

Chunky Maple Beef Stew

Posted on by Jessica Boone
Maple Beef Stew

Maple Beef Stew

 

 

Winter storms and homemade beef stew, they just go together! Here’s an easy recipe that can easily be adjusted up or down depending on how many you’re feeding.

Chunky Maple Beef Stew

Ingredients for Chunky Maple Beef Stew

Ingredients for Chunky Maple Beef Stew

 

 

 

Beef stew also freezes nicely,  double the batch and freeze half in a crock pot bag for a meal on a night you’re working late! Or if you have teenagers in the house doubling it is a necessity!

 

 

 

Beef cubes mixed with vegetables and maple syrup

Beef cubes mixed with vegetables and maple syrup

One thing to note is the cooktime is 4 hours (I found the prep time to be about 20 minutes).  This could easily be made in a crockpot on slow so it cooked all day.  I am making it tonight, my husband coming off second shift at the hospital will have a hot meal for once.  We’re going to reheat this for supper tomorrow night although from the aroma from the kitchen I may be have midrats (midnight rations….throwback to my Navy days!)

I wish you could smell this….it’s even better then it looks!

 

Recipe courtesy of the Official Vermont Maple Cookbook