Appetizers
Stuffed Buttercup Squash
Mary Bushey
4 cups of Buttercup Squash (acorn squash may also be used)
1 large apple, chopped
1/3 cup of walnuts, chopped
1/4 cup of sugar
1/4 cup raisins
2 tbsp butter or margarine
1/4 cup Maple Syrup
Wash squash. Cut top off and scrape out seeds and strings. Place face down on a baking sheet, bake at 400 degrees until squash is tender when pricked by a fork. Combine remaining ingredients in sauce pan and heat together gently until well blended and soft. When squash is done, remove from oven, fill cavities with filling. Pour a little maple syrup over each top, just to moisten and to return to oven and heat through.
Mammies's Maple Dressing
Brenda Goodhue
3/4 cup of maple syrup (dark amber)
1/4 cup ketchup
1/4 cup of vinegar
1/4 cup of cooking oil
1/4 tsp salt
1 tsp of horse radish
Mix well and store in refrigerator
Maple Almond Granola
Bet Howrigan
(Makes 8 servings)
4 1/2 cups (18 oz) old-fashioned rolled oats (not instant)
3/4 cup shelled and unsalted sunflower seeds
1 1/2 cups slivered raw almonds
1 cup raisins (or chopped dates or cranberries)
2 tbsp ground cinnamon
1 1/4 cups pure maple syrup
1/3 cup canola oil
Preheat oven to 325 degrees. Place the oats, sunflower seeds, almonds and cinnamon in a large bowl and stir to combine. Add the maple syrup and oil, stir together until all the dry ingredients are moistened.
Spread the granola on a large baking sheet. Bake the granola until it begins to brown, approximately 25 minutes, then stir it with a flat spatula. Let the granola continue to bake for 15-20 minutes longer, stir occasionally, and watch it carefully to be sure it doesn't burn during the last few minutes.
Place the baking sheet on a cooling rack and add the raisins (dates or cranberries), stir to combine. Let cool completely and transfer it to an airtight container or zippered bag.
The granola can be stored for a month on the shelf or frozen for over 6 months. (You can serve the granola straight from the freezer - it doesn't get hard and thaws immediately when milk is poured on it. A trick to avoid that awful stale granola taste!)
Salad
Laurie Briggs
Baby spinach leaves
1 can of mandarin oranges
sliced strawberries
1/2 cup of toasted pecans
Toss all the ingredients together. Add some dressing just
before serving. Enjoy!! (The Salad goes best with Maple Balsamic Dressing)
Maple Balsamic Dressing
Laurie Briggs
1/2 cup balsamic vinegar
1/3 cup of maple syrup
1/3 cup of olive oil
1 tsp of Dijon mustard
1/8 tsp of black pepper
Whisk together vinegar, maple syrup, Dijon mustard, and pepper. Slowly add olive oil while whisking , the slower the better. Keeps well in the refrigerator for weeks!
Christmas Cheese Balls
Sue Rainville
Cream together:
1 large Philly Cream Cheese (softened)
1/4 cup maple syrup
Add:
2/3 cup of dried cranberries
3/4 cup chopped nuts
Form into ball, refrigerate and serve with crackers.
Maple Sweet and Sour Dressing
Sharyn Abott
1/4 cup cooking oil
1/4 cup ketchup
1/4 cup of vinegar
1/2 cup grade B Maple Syrup
1tsp. granted horseradish
1/4 tsp. celery seed
1/2 tsp. salt
speck of pepper
Put into jar; shake well before using