Here at Maple Hill Farm, we use only maple syrup and maple sugar for all of our cooking needs. Because maple syrup and granulated maple sugar are not refined and are not chemically derived, they are healthy and non-toxic. Maple is metabolized much more slowly and has a low glycemic index making it a great alternative for diabetics. If you want more information, don't hesitate to call us, that's what we are here for! We hope you enjoy our recipes which are staples in our home. Happy Cooking!

Maple Pecan Bars This rich, nutritious cookie bar is easy to make and absolutely delicious. Great year round, but of course, a must during the holidays! Enjoy. Crust Ingredients: 1 1⁄2 cups flour 1⁄4 cup granulated maple sugar 1⁄4 teaspoon salt 10 tablespoons butter or coconut oil – must be cold 1 egg Crust Instructions: 1. Mix all ingredients in a food processor until sandy in texture. 2. Press into a 10 x 10 inch pan and put in fridge until ready to top filling. Filling Ingredients: 1⁄2 cup granulated maple sugar 2 tablespoons flour 1⁄2 cup maple syrup 1⁄4 cup cold water with 1 tablespoon gelatin dissolved in it (do this a couple minutes ahead of time) 1 teaspoon vanilla 2 cups pecan halves Filling Instructions: 1. Blend the all the ingredients and then stir in the pecans. 2. Pour mix on top of chilled crust and cook at 400 degrees for 10 minutes and then at 350 for another 25 minutes. 3. Let cool before serving.

Maple Bread Pudding This easy, old-fashioned bread pudding recipe is actually very nutritious and a great breakfast alternative as it is good both warm and cold. You can use any type of bread, but I typically use peasant bread. Good luck and happy eating…. Ingredients: 3 – 4 cups cubed bread 4 eggs 3 cups milk 1⁄2 cup maple syrup 1⁄4 teaspoon salt 2 teaspoons vanilla Optional: any berry of your choice, about 1⁄2 cup – or if you want to be decadent, chocolate chips! Instructions: 1. Lightly grease with coconut oil or butter a 10”x 12 “ (or something similar in size) pan. 2. Place the bread in the pan. 3. Puree all liquid ingredients and then pour over the bread. 4. Add berries or any other unique ingredient or leave plain. 5. Bake at 350 degrees for approximately 35 minutes until firm.

Maple Pumpkin Pound Cake A very simple to make, moist, delicious cake! Ingredients: 1⁄2 lb. Butter, softened 1 cup pureed pumpkin or squash 3 cups brown sugar or maple sugar 6 eggs 4 cups flour 1 Tbs. baking powder 1⁄2 tsp. salt 1 cup milk 2 tsp. vanilla Instructions: 1. Preheat oven to 350 degrees. 2. Line two long, narrow loaf pans with parchment paper 3. In a large bowl, cream together the butter and sugar until light and fluffy 4. Add eggs one at a time, beating well. 5. Mix together the milk and vanilla in separate bowl 6. Add 1 cup flour and then a small amount of milk, continually alternating until all the flour and milk are mixed into the creamed butter and sugar. 7. Spread the batter in the prepared pans and bake for 50 to 60 minutes.

Maple Hill Farm's Squash Pound Cake This recipe was another of my ‘midnight brain storms’, and wow, what a great tasting, light textured, nutritious treat! You can substitute applesauce for a lighter flavor. Enjoy. Ingredients: 2 Sticks softened butter 1 cup pureed squash or pumpkin 3 cups granulated maple sugar 6 eggs 4 cups flour 1 Tbs. baking powder 1⁄2 tsp. salt 1 cup milk 2 tsp. vanilla 1-1⁄2 cups chocolate chips (optional) *Remember, use all organic ingredients. 1 cup of the flour can be an alternative flour like millet, wheat or spelt. Instructions: Preheat oven to 350 degrees. Line two loaf pans with parchment paper or use a bunt pan sprayed with spray and sprinkled with flour. In a large bowl, with a hand blender, cream the sugar, squash and butter. Then add the eggs one at a time. With a wisk, add the flours, salt and baking powder, making sure there are no lumps. Then, combine the milk and vanilla, and add that at the end with the wisk, blending until smooth. If you choose to use the chocolate chips, add them at the end, but be prepared – this batter is so light, they sink to the bottom of the pan when cooking. Doesn’t really matter as it still tastes fantastic. Place batter in the pans, cook for approximately 1 hour or until golden brown and a knife comes out clean when inserted. Cool on a rack and eat! Freezes well and stays fresh in the fridge for about 5 days.

 

Maple Oatmeal Squash Cookies Ok, so I can see how you may think from the name of these cookies that they are a bit odd. However, they are delicious, and my family’s favorite cookie. This is a recipe I have designed myself to suit our needs, I hope you have fun with it and change it to suite your needs. Ingredients: 3⁄4 cup melted coconut oil (or butter) 1 cup oatmeal 2 cups granulated maple sugar 2 eggs 1 cup pureed squash or pumpkin 2 teaspoons vanilla 2 cups flour 1 teaspoon baking soda 1⁄2 teaspoon baking powder 1 teaspoon salt 1 cup coconut flakes 2 cups organic brown rice cereal (rice crispies) Optional ingredients: 1⁄2 cup raisins and 1 teaspoon cinnamon Directions: Mix melted coconut oil (or butter) with oatmeal – set aside. In a large bowl blend with hand blender or mixer the following: granulated maple sugar, eggs, pureed squash or pumpkin, and vanilla. Then add the oatmeal oil mix and continue to blend until oatmeal is broken down and mixed well. Now add: flour, baking soda, baking powder, salt, coconut flakes, organic brown rice cereal (rice crispies) and optional ingredients like raisins and cinnamon. Bake at 350 degrees until golden brown.