Quick and Easy

Maple Milk Fizz, makes 6 8-oz glasses
1/4 cup Collins’ Maple Syrup
1 quart milk
12 oz bottle ginger ale
Add maple syrup to milk, mix very well, perhaps use a blender. Pour into tall glasses (about 2/3 full) and fill remainder with ginger ale. Great way to get kids to drink more milk.


Upside-Down Oven Pancake
Prep: 15 min, Cook: 20 min.
1 T unsalted butter
6 ounces lean bacon, cooked
2 T brown sugar, packed
1-1/2 to2 cups buttermilk baking mix
1/2 cup milk
1 egg
1 cup Collins’ Maple Syrup

Preheat oven to 400°F. Melt butter in a 9 inch round oven-proof skillet in oven until melted. Add 1/2 cup of the maple syrup and arrange bacon slices on the mixture. Sprinkle with brown sugar. Combine baking mix, milk and egg in a bowl. Beat vigorously 30 seconds (batter will be slightly lumpy). Carefully spread over bacon layer. Bake uncovered 20-25 minutes, until golden brown. Run knife around edge to loosen. Immediately invert onto serving platter. Serve with maple syrup.
Variation: Add 1/2 lb. crushed pineapple, well drained. Spoon pineapple evenly over the bacon slices.

Vermont Spring Chicken
1 chicken 2 1/2 to 3 lbs., cut up
2-4 T butter, melted
1 cup Collins’ Maple Syrup
1 tsp. Grated lemon rind
2 tsp. Lemon juice
1 tsp. salt
dash of pepper
1/2 cup chopped almonds

Place the chicken in a buttered baking dish. Mix the remaining ingredients and pour over the chicken. Bake uncovered for 50 to 60 minutes at 400 degrees. Baste occasionally. Serve on a bed of rice.

Low Fat Cinnamon-Apple Squares
Prep: 10 min, Cook: 50 min.
2 egg whites
2 T lemon juice
1 T Collins’ Maple Syrup
2 cups sugar
2 tsp. vanilla extract
1/2 cup applesauce
4 large apples, peeled and coarsely chopped
2 cups all purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt

Preheat oven to 350°F. Lightly grease a 9x13 inch pan and set aside. Beat egg whites 30 seconds with an electric mixer. Add next 4 ingredients and beat 1 more minute. Stir in applesauce and fold apples into batter. Combine next 4 ingredients in a separate bowl and add to batter. Spoon mixture into prepared pan and bake 50-60 minutes or until center springs back when gently pressed.


Maple Chocolate Bread Pudding
2T butter
1 cup Collins’ Maple Syrup
2T hazelnut liquor
1 cup mini semi sweet chocolate pieces
2 eggs, beaten
1 cup milk
4 slices bread, cubed

Melt butter in the top of a double boiler. Add syrup, then eggs, liquor, milk, bread cubes and chocolate. Steam in the double boiler one hour. Serve with whipped cream.


Quick Maple Upside-down Pudding, serves 4
1 cup Collins’ Maple Syrup
2 tsp. baking powder
1 T butter or margarine
1/4 tsp. salt
3 T brown sugar
1 cup sifted flour
1 egg
1/2 cup milk

Heat maple syrup to boiling and pour into bottom of buttered baking dish. Cream shortening, add sugar, cream together until fluffy. Sift flour, baking powder, salt, and add alternately with milk in small amounts beating well. Pour batter into hot syrup and bake at 420° for 25 minutes, turn upside-down onto serving plate, garnish with chopped nuts, whipped cream.

Baked Maple Popcorn
App. 3 gallons of popcorn.
1/2 cup Collins’ Maple Syrup
1 cup butter
2 cups packed brown sugar
1 tsp. salt
1/2 tsp. baking soda
1 tsp. vanilla extract
1 cup popping corn.

Heat oven to 250°F. Cook popcorn according to package directions. Put popped corn in a slightly buttered bowl. In a saucepan, melt butter, add maple syrup, brown sugar and salt. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Pour gradually over popped corn and mix well. Turn into large roasting pan, bake 1
hour, stirring every 15 minutes. Remove from oven and cool.

Crispy Maple Spareribs Serves 4
3 lb. lean pork spareribs
6 oz Collins’ Maple Syrup
2T chili sauce
1T Worcestershire sauce
1T red wine vinegar
1 small onion, finely chopped
1/4 tsp. dry mustard
Dash of salt and freshly ground pepper.

Roast ribs on a rack in pre-heated oven 400°F for 30 minutes. Combine the remaining ingredients in a pan and bring to boil for 5 minutes. Remove ribs from rack and reduce heat to 350°F. Place ribs in a baking dish and cover with the sauce. Bake uncovered for 45 minutes, basting frequently.

Maple Baked Beans
Soak 2 lbs. of yellow eye or soldier beans overnight. Rinse, add water to cover and 1 tsp. baking soda. Simmer for 45 min. Drain and put in a pot or heavy baking dish.
Add:
2 onions, chopped
2 tsp. Dry mustard
2 tsp. Salt
1/2lb. Lean salt pork
2 cups grade A dark amber Collins’ Maple Syrup

Fill with warm water until the contents are covered. Bake at 300 degrees for 6 to 8 hours. Add water when needed. Keep covered until the last hour, and then uncover to brown.


Maple Fudge
1 quart Collins’ Maple Syrup
1 T butter
1 cup walnuts

Boil the syrup to 236 degrees (soft ball stage). Remove from heat and stir in the butter. Cool to room temperature. Stir until the color starts to change. Add nuts and pour into a greased pan. Cut into mouthwatering squares.