Enjoy a taste of Pennsylvania with these simple and tasty recipes from local maple producers!
Maple Popcorn
Ingredients:
- 12 quarts popped popcorn
- 2 cups butter
- 4 1/2 cups packed brown sugar (or maple sugar)
- 1/2 cup maple syrup
- 1/2 cup molasses
Directions:
- Preheat oven to 250F
- Divide your popped popcorn among four or five large bowls. If possible, have a few sets of willing hands on call to help. (Be sure to sift through the popcorn and remove any unpopped kernels to avoid a cracked tooth!)
- Bring the other ingredients to a boil over medium heat, and then keep the pan at a medium boil for 5 minutes, stirring constantly. Remove from heat and quickly pour the syrup and sugar topping evenly over the bowls of popcorn, and stir each one, being sure to evenly coat all the popcorn with the maple topping before it starts to cool. (This is where the helpers come in really handy.)
- Spread the coated popcorn (whatever is left after your helpers devour some of it while they stir) onto two roasting pans, and bake for 1 hour. Break it apart while it’s still warm, right out of the oven, and store for two to three days in an airtight container. Makes approximately 12 quarts
-Butler Hill Maple
Maple Bacon Brussel Sprouts
Ingredients:
- 1 1/2 pounds Brussels sprouts
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more as needed
- 4 slices bacon (about 5 ounces, not thick cut)
- 2 tablespoons maple syrup
Directions:
- Arrange a rack in the middle of the oven and heat the oven to 450ºF.
- Halve 1 1/2 pounds Brussels sprouts, or quarter if large. Place on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil and season with 1 teaspoon kosher salt. Toss to combine and arrange in a single layer cut-side down.
- Cut 4 bacon slices crosswise into 1/2-inch pieces. Scatter over the Brussels sprouts, separating any pieces that are stuck together.
- Roast until the Brussels sprouts are well browned on the bottom, 20 to 25 minutes. Drizzle with 2 tablespoons maple syrup and toss to combine. Taste and season with more kosher salt as needed.
-Freeman Family Farm
Maple Chocolate Chip Cookies
Ingredients:
- 1/2 cup butter, softened
- 1 cup ‘Miller’s Purely Maple’ pure maple syrup
- 1 egg
- 1 tsp baking soda
- 1tsp baking powder
- 1/2 tsp salt
- 2 cups flour
- 1 cup chocolate chips
Directions:
- Thoroughly combine butter, maple syrup, and egg
- Add remaining ingredients and mix well
- Drop by tablespoon onto ungreased cookie sheet
- Bake at 350 for 10 minutes
- Cool
- Remove from baking sheet (makes 2 1/2 dozen cookies)
-Miller’s Purely Maple
Maple Pumpkin Spice Latte
Ingredients:
- 2 to 4 tablespoons ground coffee
- 1 tablespoon pumpkin spice
- 2 1/2 cups water
- 2 cups milk
- 1/2 teaspoon vanilla
- 2 tablespoons Patterson Farms Maple Syrup
Directions:
- Combine coffee and spice; brew as usual with specific amount of water
- Heat milk
- Add maple syrup and vanilla
- Pour 1/2 of milk into each of 2 mugs
- Add half coffee into each
- Stir
- Top with whip cream if desired
- Enjoy!! (makes 2 mugs)
-Patterson Farms
Peanut Butter Protein Balls
Ingredients:
- 10 Dates (soaked in hot water for 10 mins)
- 1/2 cup peanut butter
- 1/3 cup melted coconut oil
- 1/3 cup graves maple syrup
- 2 scoops plain protein
- 3 cups whole oats
- 1/3 cup flax seeds ground
- 1/4 cup chia seeds
- 1 cup chopped fine walnuts
Directions:
- Combine the first 5 ingredients
- Mix well, add dry ingredients
- Mix and form into balls
- Refrigerate until firm
- Store in an airtight container
-Graves Maple Products
