BLACK CREEK FARMS
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RECIPES

 

Maple Pancakes

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon maple syrup
1 egg, beaten
1 cup milk
3 tablespoons melted butter

Mix together the flour, baking powder, and salt in a medium-size bowl.  In a separate bowl, combine the maple syrup, egg, and milk.  Add to the dry ingredients, mixing only until smooth. Stir in the melted butter. Using 1/4 cup of batter for each pancake, cook the pancakes on a hot, greased griddle. ( A few drops of water should bounce off griddle. ) Brown on each side. Serve immediately or hold in a single layer on a towel-covered baking sheet in a 200 F oven. Makes 10 pancakes.

 

Maple-Glazed Butter Cookies

2 Cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup maple syrup
1 egg
*Maple Glaze
1/4 cup chopped nuts

Mix together the flour, baking powder, and salt in a large bowl. Cream in the butter. Mix in the maple syrup, then the egg. Beat until smooth. Drop by the tablespoon onto greased cookie sheets. Bake in a preheated 350F oven for 10-12 minutes. Remove the cookies to wire racks; cool.  Spread the cookies with the maple glaze. Sprinkle with the chopped nuts. Makes 24 Cookies

*Maple Glaze: In a small bowl, blend 1/2 cup confectioners' sugar and 1 teaspoon milk with enough maple syrup to make a spreading consistency.

Maple Cheesecake

Crust: 1 cup graham cracker or vanilla wafer crumbs
1/4 cup brown sugar
1/2 cup butter, softened
Filling: 1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/3 cup lemon juice
2 tablespoons maple syrup
Topping: 1 cup maple syrup
1/2 water
11/2 tablespoons cornstarch
1/4 cup water
1/2 cup chopped walnuts

To make the crust, combine the graham cracker or vanilla wafer crumbs, brown sugar, and butter. Mix well. Press into a 9-inch pie pan. Chill the crust while you make the filling.

To make the filling, beat the cream cheese until fluffy. Add the milk, lemon juice, and two tablespoons maple syrup; beat well. Pour into the prepared pie crust. Chill for several hours.

To make the topping, bring the remaining 1 cup maple syrup and 1/2 cup water to a boil. Mix the egg, cornstarch, and remaining 1/4 cup water. Stir into the boiling syrup and cook until the syrup is thickened. Spread over the cream cheese filling. Garnish with chopped walnuts. Keep refrigerated until served. 
Serves 8.

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Black Creek Farms • Pure Maple Syrup
7029 Black Creek Road • Croghan, New York 13327 • (315)346-6566