The Autumn Maples and New England are synonymous with one another.  Aside from their breathtaking beauty, the flavor of maple can be incorporated and paired into just about any menu from savory to sweet.

Whether it is a lightly brushed, toasted maple bread for tea sandwiches, maple brie balls, cranberry maple jelly, scones, pie crusts, cookies, cakes, candy and puddings, or even to sweeten your tea, each is a delicacy of the season.

Maple Brie Balls 

Delicious for afternoon tea, a light snack or hors d’oeuvres.

Maple Brie Balls are not an exact recipe.  It is a ratio that can be adjusted to personal taste.  Use any refrigerated brie of your choice with the rinds cut off.  The texture should be soft but not runny.  Using either cold butter paddles or your clean hands roll the brie into bite size balls.  Place 2 to 3 tablespoons of Maple syrup into a shallow bowl. Using a slotted spoon, dip and roll each ball into the Maple syrup. Add more syrup as needed to the bowl. Set onto a wire rack or rimmed cookie sheet lined with parchment or wax paper.  Place back into the refrigerator to set.  When ready to serve remove from the refrigerator and place each ball into a candy cup.  May also be served on a toothpick with a slice of pear, apple, orange or fig.

Maple Butterscotch Pudding in Chocolate Cups 

Butterscotch (option Vanilla) Pudding recipe or mix, 1 teaspoon maple sugar.  Follow directions for the recipe. Place all into a cellophane covered bowl to set into the refrigerator.    Once set remove from the refrigerator and scoop the pudding into a chocolate cup.

MAPLE SHORTBREAD COOKIES 

INGREDIENTS: 2 cups all-purpose flour
1/4 teaspoon salt;
1 cup unsalted butter,; room temperature
1/2 cup powdered (confectioners’) sugar; 1 tablespoon maple sugar or maple syrup;
1 teaspoon pure vanilla extract;
Brown sugar or DOMINO Brown Granulated sugar for dusting*
Maple Icing (see recipe below), optional

* DOMINO Brown Granulated sugar is similar to regular brown sugar but it’s not packed and it’s less moist, making it pourable. Most recipes use brown granulated sugar for sprinkling and not

PREPARATION: Preheat oven to 350 degrees F. Place the oven rack in the middle of the oven. Line two (2) cookie sheets with parchment paper.

In a large bowl, combine flour and salt; set aside.  In the bowl of your electric mixer, beat the butter approximately 1 minute until smooth and creamy. Add the powdered sugar, maple sugar or maple syrup; beat approximately 2 minutes or until smooth. Beat in the vanilla extract. Gently add the flour mixture until just incorporated.

Using a rolling pin, flatten the dough into a round shape. Wrap the dough in plastic wrap and refrigerate for a minimum of 1 hour or until well chilled.

On a lightly floured surface, roll out the dough into a 1/4-inch-thick circle.

NOTE: To avoid sticking, dust your hands with flour. Using a lightly floured cookie cutter cut the dough into the shapes of your choice. Lightly dust the top of each cookie with brown sugar or  Brown Granulated sugar.

To help the cookies maintain their shapes, place each cookie on the prepared baking sheets and place in the refrigerator for approximately 15 minutes. Remove from refrigerator and bake approximately 8 to 10 minutes or until the cookies are very lightly browned. Remove from oven and place on a wire cooling rack to cool.  When cool, you may add Maple Icing, if desired, to the top of each cookie or serve “as is”.  Shortbread cookies may be stored in an airtight container for one (1) week.

MAPLE ICING:
1 tablespoon heavy cream;
1 teaspoon maple syrup; 1/2 cup powdered sugar. In a small saucepan, heat the cream and maple syrup until bubbling; remove from heat. Add the powdered sugar and stir until smooth (do not allow the mixture to boil). While still warm, pour or spoon over the top of each cookie. To thin add water ½ teaspoon at a time. Optional~ add colored sprinkles while the icing is still wet.

MAPLE CAKE LOG

INGREDIENTS: Basic Vanilla, Sponge or Angel Food Cake recipe or mix, 1 Tablespoon of Maple Sugar or Maple Extract. Filling ~ 2 cups Heavy Cream, 1 teaspoon Maple Sugar.  Powdered Sugar.

PREPARATION: Prepare batter with added maple sugar or extract. Other than an angel food cake prepare baking pan with BAKING SPRAY dusted with Domino Granulated light Brown sugar . Bake the cake as per your recipe in a rimmed pan.. Remove from oven and allow to cool. Turn out onto a dishtowel sprinkled with powdered sugar.  Roll and cover.  Place into the refrigerator for 15 minutes to set.  Prepare the whipped cream with the maple sugar.  Remove the cake from the refrigerator and unroll.  Using a spatula or large flat knife spread the whipped cream on the flat cake.  Re roll.  Tightly cover in cellophane.  Place back into the refrigerator for a minimum of 30 minutes to re set.  When ready to serve remove from refrigerator and sprinkle with powdered sugar.
https://www.thethreetomatoes.com/maple-treats

©Ellen Easton