Frosted Maple Butter Cookies

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Frosted Maple Butter Cookies

Frosted Maple Cookies recipe using pure NH maple syrup from Fuller's Sugarhouse

Ingredients

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Maple Glaze

  • 1 1⁄4 cups confectioners’ sugar
  • 1 teaspoon vanilla
  • 1⁄41⁄3 cup Fuller’s Sugarhouse pure maple syrup

Instructions

  1. Cream butter and sugar until light and fluffy; beat in Fuller’s Sugarhouse pure maple syrup Dark–Robust taste and egg yolk.
  2. Combine salt and flour; fold into butter mixture.
  3. Chill dough, wrapped well in plastic wrap, until firm; about 2 hours or overnight. Dough may be made 4 days ahead and kept chilled.
  4. Preheat oven to 350°.
  5. Divide dough in half; place remainder back in refrigerator.
  6. Lightly flour work surface, and quickly roll out to 1/8-inch thickness.
  7. Cut out cookies with floured cutters; reroll any cut any scraps.
  8. Repeat process with second batch of dough.
  9. (If using maple leaf cutters, mark cookies decoratively with back of knife.).
  10. Bake at 350° for 12-15 minutes until golden.
  11. While cookies are cooling, combine ingredients for glaze.
  12. When cookies have completely cooled, dip into glaze, and allow to dry on wire racks.
  13. Cookies keep in airtight containers 1 week.

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Pecan Maple Palmiers

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Pecan Maple Palmiers

Pecan Maple Palmiers recipe using pure NH maple syrup from Fuller's Sugarhouse

Ingredients

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Instructions

  1. Preheat oven to 410 °F. Line 2 baking trays with non-stick baking paper. Place pecans in a food processor and process until finely chopped. Add Fuller’s Sugarhouse pure maple syrup and process until well combined.
  2. Place one pastry sheet on a workbench. Spread with half the pecan mixture. Starting from the side closest to you, tightly roll pastry until you reach the center. Repeat with the other side. Using a sharp knife, cut roll into ½ inch-thick slices. Place palmiers on trays, allowing room for spreading. Repeat with remaining pastry and pecan mixture.
  3. Bake palmiers for 10 minutes. Swap trays over in oven. Bake for 3 to 5 minutes or until puffed and golden. Serve warm or cold.

Notes

  • Working with partially thawed pastry makes it easier to roll palmiers tightly (the tighter the roll, the crisper the pastry will be). If it’s a hot day, place roll in the freezer until almost frozen before cutting into palmiers and baking.

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Maple Baked Brie Recipe

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Maple Baked Brie

Maple Baked Brie recipe using pure NH maple syrup from Fuller's Sugarhouse

Ingredients

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  • 1 (14 ounce) round Brie cheese
  • 1 cup chopped walnuts or pecans (you can also add dried fruit)
  • 2/3 cups Fuller’s Sugarhouse pure maple syrup (Grade A Golden-Delicate Taste)
  • 1 18-inch French baguette, cut into 3/4-inch slices

Instructions

  1. Preheat oven to 200 degrees F (95 degrees C). Place the unwrapped Brie cheese into a baking dish, sprinkle with walnuts, and pour the Fuller’s Sugarhouse pure maple syrup over the nuts and cheese.
  2. Bake in the preheated oven until the cheese warms and softens, about 10 minutes. Serve cheese with slices of baguette.

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Maple Mashed Sweet Potatoes

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Maple Mashed Sweet Potatoes

Maple Mashed Sweet Potato recipe using pure NH maple syrup from Fuller's Sugarhouse

Ingredients

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Instructions

  1. Heat oven to 400°F. Have ready a rimmed baking sheet and 1 1/2-qt shallow baking dish.
  2. Pierce each potato once with a fork and place on a baking sheet.
  3. Bake approximately 1 hour until very soft. When cool enough to handle, split potatoes and scrape pulp into a large bowl. Add butter, Fuller’s Sugarhouse pure maple syrup, salt and pepper; mash until smooth. Spoon into baking dish. Cover with foil.
  4. Heat oven to 350°F. Bake 30 minutes until hot. Remove foil. Sprinkle with pecans, then marshmallows; bake 6 to 7 minutes until marshmallows are slightly toasted.

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Maple Pumpkin Pie

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Maple Pumpkin Pie

Maple Pumpkin Pie recipe using pure NH maple syrup from Fuller's Sugarhouse

Ingredients

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Maple Whipped Cream

Instructions

  1. In a large bowl, combine the first seven ingredients; beat until smooth. Line a 9-in. pie plate with pastry; trim and flute edges. Pour filling into crust.
  2. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
  3. In a small bowl, beat the cream, confectioners’ sugar, Fuller’s Sugarhouse pure maple syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.

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Maple Orange Cranberry Sauce Recipe

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Maple Orange Cranberry Sauce

Ingredients

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Instructions

  1. Mix Fuller’s Sugarhouse pure maple sugar with water and bring to boil. Simmer over moderately high heat for about 5 minutes, or until liquid becomes slightly syrupy.
  2. Add cranberries and simmer an additional 5 minutes, or until berries begin to pop. Add orange rind, juice, Fuller’s Sugarhouse pure maple syrup and ginger and simmer another 2 to 3 minutes.
  3. Pour sauce into hot, sterilized jars. Sauce will keep in refrigerator two to three weeks. It may be frozen for longer storage.

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