Our Favorite Recipes
Enjoy some of our favorite recipes, using our delicious ingredients.
Maple Syrup Facts
- The Sugar Maple is the Wisconsin state tree
- Maple Syrup is the first crop of the year
- Maple trees need freezing nights and warm days in order for the sap to flow
- Early settlers called maple syrup “Indian Molasses”
- Pure Maple Syrup is delicious on ice cream, in hot cereals, yogurt and coffee, over pancakes, waffles and French toast
- The State of Wisconsin proclaims March 15 to April 15 as Maple Syrup month
- Each tap should yield an average of 10 gallons of sap per season
- Pure Maple Syrup is a natural sweetener and contains no preservatives
- Pure Maple Syrup can be stored in the freezer as it will not freeze
- It takes 30 to 40 gallons of sap to make one gallon of Pure Maple Syrup
- The harvest of sap for maple syrup ends when the tree buds
- Pure Maple Syrup is a natural substitute for sugar. Conversion equals 1 1/2 cups maple syrup for each cup of granulated sugar, plus 1/4 tsp. baking soda for each cup of maple syrup. Note, baking soda is not needed if recipe requires buttermilk, sour milk or sour cream. Also, reduce liquid by 3 T. for each cup of syrup used and decrease oven temperature by 25 degrees when baking.
- Pure Maple Syrup is a delicious glaze over baked hams and other meats.
- Mix maple syrup with cream cheese for a delicious fruit dip.
- Fill 1/2 of a baked squash with maple syrup and butter and bake as usual.
Pure Maple Syrup can be used for more than just pancakes! Try some of these delicious recipes:
Maple Creme Brulee
3 c heavy cream
1/2 c Glenna Farms Pure Maple Syrup
9 large egg yokes
1 tsp vanilla extract
6 tbsp Glenna Farms Pure Maple Sugar
Preheat oven to 325 degrees F. In medium saucepan, heat cream and maple syrup over medium heat for about 5 minutes, stirring occasionally, until quite hot. Meanwhile, put egg yolks into large mixing bowl and blend with wooden spoon. Stir about 1/2 c. hot-cream mixture into egg yolks. Slowly pour in remaining cream, stirring, then stir in vanilla extract. Strain mixture into large measuring cup.
Pour 1/2 ” hot water into large shallow casserole pan and place in oven. Divide custard among 6 custard cups. Place cups in pan (water should come about half way up sides of cups). Cover pan with foil forming a dome. Bake for 50 minutes until custards are just barely set. Remove pan from oven and place cups directly on rack to cool. When cooled to room temperature, cover individually and refrigerate for at least 4 hours.
Before serving, preheat broiler. Sieve about 1 tbsp maple sugar over each custard. Quickly run custards under broiler to caramelize sugar, about a minute or two. Ready to serve.
Maple Oatmeal Cookies
1 1/2 c (3 sticks) butter
1 3/4 c Glenna Farms Pure Maple Syrup
1 c sugar
2 large eggs
2 tsp vanilla extract
6 c old fashioned oats
2 c all-purpose flour
2 tsp baking soda
1 tsp salt
Preheat oven to 350 degrees F. Grease two 9″ x 13″ baking sheets. In a large bowl, beat together butter, maple syrup, sugar, eggs and vanilla. Stir in oats. In another bowl, stir together flour, baking soda and salt. Add dry ingredients to butter mixture and mix. Drop by rounded teaspoonfuls 2 inches apart onto baking sheets and bake 12 to 15 minutes.
Maple Sports Drink
3 1/2 c cold water
1/4 c orange juice
1/4 c Glenna Farms Pure Maple Syrup
2 tbsp lime juice
1/8 tsp table salt
Mix all ingredients together. Makes one quart.
1/2 banana, cut in chunks
1/2 c low fat yogurt
1/4 c ice
1 tbsp Glenna Farms Pure Maple Syrup
2 tbsp toasted pecans
dash freshly grated nutmeg
Put all ingredients in blender and mix until smooth. Pour into chilled glass and garnish with toasted pecans and grated nutmeg. Makes one smoothie (approximately 1 cup)
Maple Teriyaki Salmon
1/3 c Glenna Farms Pure Maple Syrup
1/3 c dry white wine
3 tbsp soy sauce
1 small onion, minced
2 cloves garlic, minced
dash freshly ground black pepper
4 salmon steaks
Teriyaki preparation, combine maple syrup, white wine, soy sauce, onion, garlic and black pepper in bowl large enough to hold steaks. Marinate steaks for 1 to 3 hours in refrigerator. About 1/2 hour before cooking, remove steaks from marinade and let come to room temperature. Baste with marinade while cooking.
Maple Mustard Wings
2 1/2 lbs chicken wings
3 tbsp Glenna Farms/Spirit Valley Maple Mustard
3 tbsp yellow mustard
3 tbsp Glenna Farms Pure Maple Syrup
2 tbsp apple cider vinegar
1 tsp black pepper
Prepare chicken according to package instructions. Sauce preparation, in a small bowl combine maple mustard and yellow mustard. Add maple syrup, apple cider vinegar and black pepper. Toss cooked wings with sauce before serving.
Maple Pecan Pralines
1 c sugar
1/2 c Glenna Farms Pure Maple Syrup
3/4 c pecans
2/3 c milk
2 tbsp butter
Combine sugar, milk and maple syrup in saucepan. Heat over medium heat and stir until dissolved. Cook to 230 F or until forms a soft ball in cold water. Add butter and cook to 234 F. Remove from heat and let mixture stand 5 minutes. Beat until smooth and creamy. Add pecans and drop teaspoonfuls onto waxed paper.
2 c Glenna Farms Pure Maple Syrup
2 egg whites
1/4 tsp salt
1/3 c chopped nuts
Boil maple syrup to 250 F without stirring. Add salt, slowly pour over egg whites that have been beaten stiff. Beat whole mixture until it holds its shape. Add nuts, drop by teaspoonfuls onto waxed paper.
2 c Glenna Farms Pure Maple Sugar
1/2 c cream
1 tbsp butter
1 1/2 c Glenna Farms Pure Maple Syrup
1/8 tsp salt
1/2 c chopped nuts
In large saucepan, combine all ingredients and stir over medium heat until dissolved. Cook without stirring to 253 F. Pour into greased 9″ square pan. Cut and wrap.