Maple Blueberry Coffe Cake

Maple Blueberry Coffee Cake

Posted on by Jessica Boone

I originally found this recipe in a Vermont Maple Cookbook, but have modified it slightly over time to make it my Maple Blueberry Coffee Cake.  This is a very easy coffee cake that goes nicely for a potluck.  I have also found that it taste better the second day after the berries and maple have…

Maple Syrup Biscuits

Posted on by Jessica Boone

Biscuits Baked in Maple Syrup and Butter

 

Maple Syrup Biscuits

Ingredients:

  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup shortening
  • 3/4 cup milk
  • 2 cups Vermont maple syrup
  • 1/2 cup water
  • 2 Tbsp. butter

Directions: 

  1. Sift dry ingredients together. Cut in shortening. Stir in milk. Form into ball. Roll or pat dough to 1/2″ thick and cut using a cookie cutter.
  2. Mix syrup, water and butter, place in 9″ x 9″ pan. Heat to near boiling in a 400 degree oven, place biscuits on top and bake in 400 degree oven until brown. Put a pan underneath it in case it boils over.
  3. Serve hot or cold. When serving, flip the biscuit upside down and pour the maple sauce in the pan over it.

Credit: 1998 Vermont Maple Festival Cookbook

Cherry Pie

Posted on by Jessica Boone

 

Bright red fresh tart cherries + maple sugar = yummy cherry pie!

My cherry trees produced really well this year so I wanted to enjoy the bounty.  I love the contrast of tart cherries and maple sugar.  I don’t have a cherry pitter so I used a chop stick to remove the pits (although another year I may invest in a manual pitter).  I use maple sugar in my pies – you substitute 1:1 white to maple in any recipe you use.  The tart cherries are balanced by the sweet maple sugar.

 

 

For 9-inch Two Crust Pastry

 

  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 6-7 Tablespoons ice cold water

Combine the flour and salt. Cut in the shortening using a pastry blender or food processor on “pulse.”Combine lightly until the mixture resembles course meal or really tiny peas.Sprinkle water over the mixture 1 Tbsp at a time and mix lightly with a fork or your hands.(If you used a food processor, transfer the mixture to a mixing bowl before adding the water.)

Cherry Filling

  • 2 cups Fresh cherries – pitted
  • 1 tablespoon butter
  • 1 cup Maple Sugar
  • 2 tablespoons tapioca
  • 1 1/2 tablespoons corn starch
In a saucepan combine all the listed ingredients except butter. Stir gently. Bring to a boil and cook 3-5 minutes or until it begins to thicken. Prepare pie crust first and place bottom pastry in pie dish.  Pour in filling, dot with butter and add top crust. Crimp the edges.  Cut slits in crust.  Bake at 425* for 45 mins or until filling bubbles and crust is lightly browned.

   Best served warm with a scoop of vanilla ice cream sprinkled with maple sugar