Miscellaneous Desserts

Welcome to our online recipe book. Here you will find recipes from the kitchens of Michigan's leading maple producers:

 

Maple Mousse | Maple Custard | Choco-Maple Marvel | Maple Bread Pudding | Maple Rice Pudding
Maple Cottage Pudding | Maple Walnut Cream Pudding | Maple Fruit Meringues | Maple Pralines
Maple-Pecan Brittle | Maple Fudge | Maple on Snow "Leather Aprons" | Soft Sugar Candies | Maple Sugar


Maple Mousse

1 1/4 cups maple syrup 2 tablespoons gelatin
1/2 cup sugar   1/4 cup cold water
5 cups cream      
Combine maple syrup, sugar and one cup of cream. Bring to a boil, stirring constantly. Add the gelatin softened in water and dissolved over heat. Strain, cool in ice water until the mixture thickens, then add remainder of the cream, whipped stiff. Place in a mold, pack in ice and salt and let stand four hours.



Maple Custard

4 eggs, separated   3/4 cup chopped nut meats, butternuts excellent
3/4 cup maple syrup   1/8 teaspoon salt
4 cups milk      
Beat yolks and syrup together. Add milk and nut meats. Whip egg whites with salt until stiff. Fold the custard into the egg whites. Fill up individual custard cups, place them in a pan of hot water and bake until custard is firm. Oven temperature -325° F. Yield: serves 4-6.



Choco-Maple Marvel

2 cups vanilla wafer crumbs 3 squares unsweetened melted chocolate
1/4 cup melted butter   1 1/2 cups whipped cream
1 1/2 cups powdered sugar   1/2 cup pure maple syrup
1/2 cup butter   1 package (10 oz.) small marshmallows
3 eggs   1 cup chopped pecans
Line an 8-inch square pan with waxed paper, allowing edges to extend above pan. Blend together crumbs and butter. Press crumb mixture in bottom of pan. Cream powdered sugar and 1/2 cup butter thoroughly. Add eggs, one at a time, and melted chocolate. Beat until light and fluffy. Spoon mixture over crumbs and set in freezer. Combine whipping cream and maple syrup. Chill in refrigerator for 1/2 hour. Whip until stiff. Gently fold in marshmallows and 2/3 cup nuts. Spread over chocolate mixture. Sprinkle with remaining nuts. Freeze firmly. Remove from pan. (Can be lifted out with the extending wax paper). Cut as many squares as needed and return unused portion, wrapped, to freezer. Yield: 12 generous servings.



Maple Bread Pudding

1 cup maple syrup   3 eggs, beaten
8 slices bread   1 1/2 cups milk
3 Tablespoons butter salt (few grains)
Boil maple syrup 5 minutes. Butter one side of each slice of bread. Dip whole slices in maple syrup and arrange two slices, butter side up, in bottom of buttered loaf pan. Place remaining slices on top in layers. Make a custard mixture by combining the eggs, any remaining maple syrup, the salt and the milk. Pour over top of bread. Bake in a moderately slow oven (325 degrees F) until custard is set and top is golden brown, about 50 minutes. Yield: 6-8 servings.



Maple Rice Pudding

2 1/2 cups boiled rice   1/2 teaspoon salt
2 1/2 cups milk   1/2 teaspoon nutmeg
3 eggs 1 cup raisins
1 cup maple syrup      
Combine the rice and milk. Beat the eggs and maple syrup together; add them to the rice and milk. Add all the other ingredients. Pour the mixture into a buttered pudding dish, set this in a pan of hot water, and bake it in a 350 degree F. oven or cook it on top of stove in double boiler. Serve warm or cold. Yield: 6-8 servings.



Maple Cottage Pudding

1 cup maple syrup 1 cup flour
1 tablespoon butter   2 teaspoons baking powder
3 tablespoons sugar   1/2 teaspoon salt
1/2 cup sweet milk     Nuts
Sift together flour, baking powder and salt. Heat syrup to boiling point. Put in baking dish. Mix other ingredients in order. Pour batter into syrup. Bake until brown. Turn upside down and sprinkle with nuts. Serve with whipped cream. Bake 350 degrees F for 25-30 minutes. Serves 6.



Maple Walnut Cream Pudding

2 cups milk   2 eggs
1 cup maple syrup   1/2 cup chopped walnuts
2 tablespoons cornstarch 1/2 teaspoon vanilla
1/4 teaspoon salt   1/2 cup whipping cream
Scald 1 3/4 cup milk with the maple syrup in top of double boiler over hot (not boiling) water. Combine remaining milk, cornstarch, and salt. Add to first mixture gradually and stir constantly. Cook 25 minutes.
Beat eggs slightly -add small amount of hot mixture. Then, add eggs and all to remainder of pudding in double boiler, and cook another 3 to 4 minutes. Remove from heat and add vanilla. Pour into serving dish and sprinkle with chopped nuts while pudding is hot. Set aside to cool. Cover with whipped cream.



Maple Fruit Meringues

1 cup maple syrup 1/3 cup candied lemon peel
2 egg whites   1/3 cup chopped figs (optional)
1/3 cup seedless raisins   1 cup broken nut meats
Measure maple syrup into large saucepan.
Boil to 254 degrees, when syrup forms a firm ball when dropped in cold (not ice) water.
Meanwhile, beat egg whites until stiff, but not dry. Add hot syrup gradually, beating constantly. Continue beating until mixture stands in firm peaks. Fold in raisins, lemon peel, figs and nuts. Drop by teaspoonfuls (about 1" apart) on waxed paper and leave overnight.
Or...drop on lightly greased baking sheet and bake in 200degree F oven one hour.



Maple Pralines

2 cups sugar 1 cup maple syrup
2/3 cup milk   2 cups pecan meats
Boil sugar, milk and maple syrup until the mixture reaches the soft-ball stage, or 236 degrees F. Remove from heat, and cool; beat until it is smooth and creamy. Add pecans and drop on buttered paper from the tip of a spoon, making small mounds.



Maple-Pecan Brittle
(Contributed by: Terry DeLoughary)

3 cups light (fancy) pure maple syrup   Pecans (or other nuts) enough  to cover 13’by18’ shallow pan
3 tablespoons butter   Salt  to taste
1 teaspoon baking soda      
Butter pan well. Spread nuts out on the pan generously. I put them touching each other. Salt nuts to taste. Roast at 325 degrees F for no more than 10 minutes. Boil Syrup. Melt butter. When Syrup boils at 300 degrees, sift in the Baking soda and quickly pour in melted butter, spreading it around as you pour. Stir only very slightly, but with a sharp, whipping action. Then pour quickly over the nuts. Allow to cool, then break into irregular pieces and enjoy immensely or package and sell for an outlandish price.



Maple Fudge

2 cups maple syrup 1 tablespoon butter
1 tablespoon light corn syrup   3/4 cup rich milk or cream
3/4 cup nut meats      
Combine maple syrup, corn syrup and cream, and place over a low flame. Stir constantly until mixture starts to boil. Continue cooking without stirring until small amounts of syrup form soft ball in cold water, or reach 236° F. Remove from heat. Add butter. Do not stir. Cool until lukewarm. Beat until the mixture thickens and loses gloss. Add nuts. Pour into greased pan. When cold, cut into squares.



Maple on Snow "Leather Aprons"

Heat the desired amount of syrup to a temp. of  25-30 degrees F. above the boiling point of water. Without stirring, pour immediately. Use of clean, natural snow is customary but out-of-season shaved ice does do well to pour the syrup on. Serve with plastic forks to wind the "Leather Aprons" on and a good supply of unsweetened donuts and sour pickles. A gallon will generally serve about 60 people when used in this fashion for your own sugar-on-snow party.


Soft Sugar Candies

Heat syrup to temperature of 270 degrees F above the boiling point of water. Cool slowly in a pan on a wooden tabletop (for even reduction of heat) to 155 degrees F. Stir thickened syrup and pour while still soft into molds or packages as desired.



Maple Sugar

Boil a good grade of maple syrup until it forms a soft ball, or 240 degrees F, whip until almost cool, and pour in molds. This is then a regular form of maple sugar.