Maple-Barbecued Spareribs

Maple-Barbecued Spareribs

Ingredients

  • 3 lbs spareribs
  • 1 cup Pure NH Maple Syrup
  • 2 Tbsp chili sauce
  • 2 Tbsp vinegar
  • 1/8 tsp pepper
  • 1 small onion peeled/ minced
  • 2 tsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp dry mustard

Directions

Cut spareribs into serving-sized pieces. Combine the remaining ingredients and brush mixture on all sides of the ribs. Arrange in single layer in baking pan and bake in 375 degree oven until ribs are tender, 1 1/2 to 2 hours. Brush meat with the sauce often and turn pieces frequently so all portions will be coated with this wonderful sauce. Serves 4 to 6

New Hampshire Baked Beans

New Hampshire Baked Beans

Ingredients

  • 2 pounds dry beans
  • 1/3 – 1/2 cup Pure NH Maple Syrup
  • 1/2 tsp soda
  • Salt and pepper as desired
  • 1/2 pound salt pork
  • 2 Tbsp NH Maple Sugar
  • 2 tsp dry mustard

Directions

Wash and sort beans, soak overnight in cold water to cover. Par-boil until skins crack when blown upon. Score pork in 1/2-inch squares; do not separate. Fan out and place in bottom of bean pot. Add beans. Mix ingredients in boiling water and pour over beans. Fill with boiling water, cover. Cook slowly for 6 hours, more or less. (Note: with modern-day stoves, old or new beans, you may want to start checking after 3 hours or so.) Bake in 350° oven.

Maple Apple Bread

Maple Apple Bread

Ingredients

  • 1- 8 oz package refrigerated crescent rolls
  • 2 Tbsp flour
  • 2 apples, peeled and sliced
  • 1/2 cup Pure New Hampshire Maple Sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp cloves
  • 2 tsp melted butter or margarine

Glaze

Blend 1 Tbsp milk added to 1/4 cup confectioner’s sugar until creamy.

Directions

Preheat oven to 375°. Place unrolled and flattened crescent rolls in bottom of 9″ x 13″ baking dish and sprinkle with the flour. Toss sliced apples in bowl with Maple Sugar and all of the spices. Place apples down center of dough, approximately 2″ wide. Cut 12 slits about 1/2″ wide on each long side of dough surrounding apple mixture. Fold strips over dough at an angle across apple mixture, alternating dough strips from one side to the other to form a braid. Fold ends over to seal. Brush with melted butter and bake for 30 minutes. Pour glaze over warm braid, cut and serve. 10-12 servings.

Thin Maple Pancakes

Thin Maple Pancakes

Ingredients

  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt

  • 3 Tbsp oil or melted shortening
  • 1 Tbsp Pure NH Maple Syrup
  • 1 egg beaten
  • 1 cup milk

Directions

Sift flour, baking powder and salt together. Combine Pure NH Maple Syrup, beaten egg and milk, gradually adding to dry ingredients only until smooth. Add shortening. Drop by tablespoon only hot griddle or cast iron fry pan (works the best). Serve with plenty of added Maple Syrup and butter. Should make about 8-10 pancakes.

New Hampshire “Griddlecakes”

New Hampshire “Griddlecakes”

Ingredients

  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp Pure NH Maple Sugar (or white sugar)
  • 1 egg beaten
  • 1 1/2 cups sour milk
  • 3 Tbsp oil or shortening (melted)

Directions

Sift flour, salt, baking powder and sugar together. Blend beaten egg, sour milk, oil and gradually add to dry ingredients keeping the mixture smooth. Drop batter by spoonfuls onto a hot griddle, turning when full of tiny bubbles, browning both sides. Very good with a cupful of blueberries folded into batter. Serve hot, either way, with Pure New Hampshire Maple Syrup.

Note: Buckwheat pancakes will result by replacing 1/2 of the flour with buckwheat flour and adding and extra tablespoon of sugar.

Maple Granola

Maple Granola

Recipe From: Cathryn Somero – New Ipswich

Ingredients

  • 6 cups old fashioned oatmeal
  • 2 Tbsp. vanilla
  • ½ cup sunflower seeds
  • ½ cup olive oil
  • 2/3 cup unsweetened coconut
  • ½ cup Pure NH Grade A Dark Robust Syrup
  • 1 cup wheat germ (omit and replace with oatmeal if gluten free is desired)

Directions

Combine oatmeal, sunflower seeds, wheat germ and coconut in a large bowl. Mix together the oil, Pure NH Maple Syrup and vanilla. (Note: A small amount of molasses can be added to the Pure NH Grade A Dark Robust Syrup for stronger flavor. Warm the oil and syrup or molasses for ease of blending.) Pour the oil mixture over the oatmeal mixture and fold well to coat. Spread on 2 jelly roll pans and bake at 275 degrees for approximately 40 minutes or until starting to lightly brown, stirring once during baking. Cool and stir in any or all of the following: ½ cup chopped nuts, ½ cup raisins, ½ cup chopped dates, ½ cup chocolate chips or other nuts, seeds and/or dried fruits. Store in airtight container.

Maple Ice Cream

Maple Ice Cream

Recipe From: Elizabeth Somero – New Ipswich

Ingredients

  • 1 ½ cups top milk
  • 1 Tbsp cornstarch
  • 2 eggs
  • 1 cup whipping cream
  • ½ cup Pure NH Maple Syrup
  • 1/8 tsp salt

Directions

Scald milk. Separate eggs. Beat egg yolks, add Pure NH Maple Syrup and cornstarch; stir. Combine this mixture with milk. Cook over hot water 20-25 minutes, stirring occasionally. Cool. Beat egg whites until stiff. Add salt and fold into cooled mixture. Pour into freezer tray and chill to a heavy mush. Beat until fluffy. Whip cream and fold into mixture. Return to tray and freeze.

Serves 6.

Teriyaki Sauce

Teriyaki Sauce

Recipe From: Cathryn Somero – New Ipswich

Ingredients & Directions

Blend together ½ cup Pure NH Maple Syrup and ½ cup soy sauce or Bragg’s Liquid Aminos.

Peanut Butter and Chocolate Blondies

Peanut Butter and Chocolate Blondies

Recipe From: Cathryn Somero – New Ipswich

Ingredients

  • 1 cup peanut or almond butter
  • ½ cup dark chocolate chips
  • ½ cup Pure NH Maple Syrup
  • ½ tsp. baking soda
  • 1 egg
  • ¼ tsp. sea salt

Directions

Preheat oven to 350 degrees. Combine all ingredients and bake in a greased 8×8” pan for 20 minutes. Or, combine and shape into cookies and bake for 10 minutes for a cookie instead (our favorite!)

Chocolate Paleo Cake

Chocolate Paleo Cake

Recipe From: Cathryn Somero – New Ipswich

Ingredients

  • 2 cups almond flour/almond meal
  • ½ cup butter or ghee
  • ¼ cup coconut flour
  • ¾ cup water
  • 1 tsp. baking soda
  • ¼ cup milk or coconut milk
  • 1 ½ tsp. ground cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp. salt
  • 1 cup Pure NH Maple Syrup
  • ¼ cup unsweetened cocoa powder
  • 2 eggs

Directions

Preheat oven to 350 degrees. Grease an 8×8” pan.

Combine flours, baking soda, cinnamon and salt in a large bowl. In a saucepan over medium heat, combine cocoa, butter and water. Mix well. Pour liquid mixture over flour mixture. Add vanilla, coconut milk and Pure NH Maple Syrup. Add eggs. Mix well. Pour batter into pan and bake for 30 minutes. Let cool before serving.