|BREEZIE MAPLES FARM RECIPES
Maple Syrup isn’t just for pancakes anymore! Add syrup to baked beans to add that sweet and satisfying taste, sweeten your oatmeal with a dab of syrup and add it your meat marinade for that unique flavor. You can also substitute maple syrup for sugar in many of your favorite recipes. For recipes like Maple Cheesecake Bars, Maple and Parsnip Soup, and Maple Glazed Carrots visit nysmaple.com/
|Gingerberry Creek School Maple Vinaigrette Dressing
In a medium bowl, whisk together the following ingredients:
1/3 cup canola oil
1 tsp. grainy Dijon style mustard
2 tblspn. Breezie Maples Organic Syrup
2 tblspn. cider vinegar
Pour onto green leaf lettuce, romaine, Boston lettuce, 2 red skinned firm apples, like Cortland or Ida Red, bacon spirals, and seasoned bagel croutons. Toss salad first then add apples, bacon, and croutons.
|Maple Cream Apple Stack
Breezie Maples Maple Cream Spread
Two tart apples (e.g. Granny Smith), sliced
Sharp cheddar cheese, sliced
Start with an apple slice and spread with Maple Cream. Place a slice of cheddar cheese over the Maple Cream and top with another slice of apple. It's a great combination of flavors!
|Easy Maple Sticky Buns
2 cups warm water (110-115 degrees F)
1/2 cup sugar
2 tsp. salt
1/4 cup shortening
6 1/2 to 7 cups flour
Dissolve yeast in water, then stir in sugar, salt, shortening and eggs. Mix in flour until dough is no longer sticky. Place in greased bowl, cover and place in refrigerator to rise. Dough can be kept refrigerated for up to two weeks.
About 2 hours before baking, remove from refrigerator and flatten out dough into a large rectangle. Brush dough with 2 tblspn. melted butter or margarine. Sprinkle with 1/2 cup Breezie Maples Organic Syrup. and 1/2 cup chopped walnuts. Roll dough jelly roll style and cut into 1-1/2" wide pieces, and place cut-side up in a greased pan. Cover and let rise for about 40 min. Bake at 350 degrees for 15-20 min.
When rolls come out of the oven, spread Creamy Maple Spread on top to frost.
|BREEZIE MAPLES FARM RECIPES
|Checkered Flag Chicken, Bean and Rice Salad
Dover Finalist in Libby's 2009 Get Back to the Table Recipe Contest, by Kathi Kivi
1 can Libby's whole corn, drained (15.25 oz.)
1 can Libby's organic black beans, rinsed and drained (oz.)
2 cups pre-cooked brown rice, chilled
3/4 cup rough chopped cilantro
1 med. red onion, medium chopped
1 large red pepper, washed, seeded and medium chopped
2 tsp. lime zest
1/2 cup lime juice (bottled or fresh)
1/3 cup olive oil
1/4 cup Breezie Maples Organic Syrup
2 tblspn. brown sugar
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. chili pepper (or to taste)
1/4 tsp. red pepper flakes (or to taste)
2 cloves minced garlic
1/4 tsp. fresh grated ginger
Add first eight ingredients (corn through red pepper) to large bowl. Add remaining ingredients to large shaker jar. shake very well to blend thoroughly. Pour over rice-corn-bean mixture. Stir to ,mix well. Refrigerate for a minimum of one hour.
Note: Can be made the day before. Travels well in a cooler for a tailgating party. Serves 6-8 generously for entrée salad.
|Recipe for: Duck and Poultry Rub
By Shari Forst
2 tsp. smoked paprika
1 tblspn. garlic powder
1 tblspn. onion powder
Pinch of salt
I tblspn. pepper
1 tsp. Breezie Maples Organic Syrup
Add water until the mixture becomes a paste, then spread/rub generously onto the duck or other poultry before baking.