Maple River Valley, LLC.
919 Front Street
Cashton, WI 54619
tel 1.800.760.1449
fax 1.800.865.4602
UNDER CONSTRUCTION
(check back often for new recipes )
Ask Miss Maple - for questions about cooking with maple syrup or to send in your favorite maple recipes.
Ham Steak in Rum-Raisin Sauce
1 lb ham steak
1 cup apple cider
1/4 cup plus 2 tablespoons Maple Valley syrup
1/4 cup dark rum
2-3 tablespoons fresh orange juice
1/2 cup raisins
1. Preheat oven to 350 F. Put the ham steal in a shallow casserole dish sllightly larger that the steak. Set aside.
2. Bring the cider 1/4 cup of the maple syrup,the rum, orange juice, and raisins to a near boil in a small saucepan. Cover and let sit for 10 minutes. Remove the raisins with a slotted spoon,put them in a small bowel, and spoon enough of hot liquid over them to cover completely. Pour the remainining liquid over the ham and bake for 1 hour.
3. When the hour is up, remove the ham from the oven and preheat the boiler.
4. Combine the raisins and their soaking liquid in a food processor or blender with several tablespoons of the casserole juice and the remaing 2 tablespoons maple syrup. Processbriefly-- a little roughness is good- and pour it directly over the ham. Place the ham under the broiler for just a few monents, until it sizzles and browns; keep a close eye on it. Serve Hot
Holiday Recipes
Maple Pumpkin Cookies yields about 3 dozen
1 cup Maple Valley Syrup
1 cup Pumpkin puree' canned or freshly cooked and cooled
1 egg
1 teaspoon vanilla extract
1/2 cup (1 stick) butter softened
1 cup unbleached or all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped pecans
1 cup peeled grated apple
1. Preheat oven 350 F. Grease a baking sheet, Combine the maple syrup, pumpkin puree, egg and vanilla extract in a food processor and process until smooth. Cream the butter with an electric mixer, then stir in about half of the pumpkin mixture.
2. In a seperate bowel, toss the flours,baking powder,baking soda,cinamon,nutmeg,and salt.
3. Add the flour mixture and the pumpkin mixture alternately to the butter mixture, stirring after each addition just until blended. Fold in the pecans and apple.
4. Spoon heaping tablespoons of the batter 2 inches apart, onto the prepared baking sheet, Bake for 15 to 20 minutes until the bottom edges just start to brown. Transfer to racks and cool. repeat with remaing batter.
Maple Baked Apples
4 large apples
3/4 cup Maple Valley Syrup
1/2 cup (about 2 ounces) walnut pieces
1/4 cup golden raisins
2 tablespoons unsalted butter cut into pieces
Ice Cream (optional)
Heat oven to 40 F. Using a paring knife, remove the cores and trim about a 1/2 inch slice from the bottom of each apple, so they sit flat. Place the apples in a ovenproof skillet or 8-to 9 -inch baking dish. Drizzle with the maple syrup. divide the walnuts and raisins among the apples, filling the cavities, and place any extra in the dish. Dot the apples with the butter, Bake until tender, 40 to 50 minutes. If using a baking dish, pour the liquid from the dish into a skillet. bring to a boil over medium heat.
Cook until it thickens slightly, 2 to 3 minutes. Spoon the sauce over the warm apples and serve with the ice cream, if desired.
Blonde Ginger Cutout Cookies
Preparation time: 25 min., plus at least 2 hours chilling time
Baking time: 10 to 12 minutes per batch Yield: depends on the way you cut it.
2/3 cup vegetable shortening
1/3 cup unsalted butter,at room temp.
1 cup Maple Valley syrup at room temp
1 tablespoon blackstrap molasses
1/2 teaspoon vanilla extract
4 cups wholewheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Cream together the shorteing and butter, Gradually beat in the maple syrup, molasses, and vanilla. Mix together the remaining ingredients and work them into the creamed mixure about 1 cup at a time, Using floured hands, divide the dough in half and wrap each half in plastic, flattening each into a disk. *Chill for at least 2 hours.
Preheat the oven to 350 F. Roll the dough out, one part at a time, onto a sheet of waxed paper; make it a little less than 1/4 inch thick. Cut into whatever shapes you like, transfer to a lightly greased baking sheet, and bake fo 10 to 12 min. until the bottoms are golden. Cool briefly on the sheet, then transfer to a wire rack and finish cooling.
