Granulated Maple Sugar is the most versatile product that is made from maple syrup. Because it has no available water, this product is totally shelf stable, it will not separate or mold. As long as the container is kept tightly closed it will last at room temperature indefinitely and will not change its consistency. It can be substituted on a 1 for 1 basis to replace white or brown sugar in any recipe. Try granulated maple sugar on a squash, a sweet potato, on a ham, on your cereal, or on cottage cheese. Use it to make a great sugar cookie, or mix it with cream cheese to make a dip. Try it on different things, use your imagination you will find something new that tastes good with a hint of maple flavor added!
- 12 oz spring water
- 2-4 small lemons (to taste)
- pinch of lemon zest
- pinch of cayenne (to taste)
- 2 Tbsp. Big Tree Maple syrup (more if desired)
- 1/2 cup ice
Squeeze the lemons, start with two. Add lemon juice, water,cayenne,and maple syrup to blender. Blend a few seconds. Add ice, blend until frothy and ice is smoothed into frosty bits. Taste test and adjust lemon, cayenne, and maple syrup as desired. Serve over ice cubes.
1 cup white granulated sugar = 1 cup maple granulated sugar or 1 cup maple syrup (reduce other liquids by 1/2 cup).
1 cup packed brown sugar = 1 cup +1 TBSP maple granulated sugar or 1 cup + 1 TBSP maple syrup (reduce other liquids by 1/2 cup).
- 1/4 cup Pure New York Maple Syrup
- 1/4 cup of rum
- 1/4 cup of boiling water
- 2 teaspoons butter (or margarine)
Bring water to a boil. Add Maple syrup , rum and top with butter and freshly grated nutmeg.
makes 2 servings.
- 1 yellow cake mix
- 1 stick butter
- 1/4 cup Big Tree Maple syrup
- 3 or 4 apples
- 8 oz. cream
- 1 tsp cinnamon
- 1 egg
- whipped cream
In bowl, place yellow cake mix and the butter ( can use butter substitute). Mix these together with pastry blender until crumbly and reserve 2/3 cup in a separate bowl. Pat the mixture into a 9″x13″ pan and top with thinly sliced apples. Mix together 8 oz sour cream and one egg and spread over apples. Now take the reserved 2/3 cup mixture and add 1/4 cup maple sugar and 1 teaspoon cinnamon and spread over the top of the sour cream layer. Bake at 350 for 25 to 30 minutes. When cool cut into squares and drizzle with maple syrup and a dollop of whipped cream.