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Frosted Maple Syrup Scones With Maple Frosting
3 1/2 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening or butter
1 cup finely chopped walnuts (can toast them if you like)
1 cup milk
1/2 cup pure Vermont maple syrup
1/2 teaspoon maple extract
Maple Frosting
1 cup powdered sugar
1-2 teaspoon half-and-half or cream or whole milk
1/2 teaspoon maple extract
In a large bowl, combine the flour, baking powder, and salt. Cut in the shortening and/or butter until the mixture resembles coarse crumbs. Stir in walnuts. In a separate bowl, combine the milk, syrup, and maple flavoring. Add the wet ingredients to the dry and mix until you've formed a dry soft dough.
Flour your work surface generously and scrape the dough out of the mixing bolw onto the floured surface. Divide the dough in half. Gently pat each half of dough into a 7 inch circle about 7/8 inch thick. Transfer dough (it will be soft) onto a lightly greased cookie sheet. This will require two pans.
Using a pizza wheel of sharp bench knife, divide each dough circle into eight wedges. Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges. Bake the scones for 15-18 minutes, or until they're golden brown.
Combine all frosting ingredients until creamy. Gently frost the tops of scones with the maple frosting. (I let the scones cool slightly before frosting.). Wait a couple of minutes before removing from sheet.
Vermonte-Cristo
After grilling your French toast, add some delicious Brie in between two slices, along with some Vermont Cob Smoked Ham or Prosicuitto. Continue to cook in the pan until the cheese is slightly melted. Remove and serve with HedgeHog Hill Vermont Maple Syrup, garnish with fresh sliced melon and a side of bacon or sausage. Don't forget to have a Bloody Mary or Mimosa with it!
Maple Carrots
Boil baby carrots in water for about 10 minutes, while melting a little ghee (or butter or olive oil) in a skillet. Drain the carrots, place them in with the ghee, and saute 5-10 minutes. Add someHedgeHog Hill Vermont Maple Syrup and heat until the carrots are glazed. Also great using sweet potatoes instead of carrots.
Maple Pie
(1) 8" pie crust
1 1/2 cups packed light brown sugar
2 large eggs at room temperature
1/2 cup heavy cream
1/3 cup pure maple syrup (preferably dark amber)
2 teaspoons unsalted butter, melted
Preheat oven to 350°F. Whisk together brown sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until smooth. Pour filling into pie shell. Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools). Accompany with whipped cream.
Maple Sugar Cookies
1 cup shortening
4 cups flour
3/4 cup Vermont Maple Syrup
2 tsp baking soda
1 cup white sugar
1/2 tsp salt
2 eggs, well beaten
2 tsp vanilla
2 tsp milk
Cream together butter, sugar and syrup. Add eggs, milk and vanilla. Add flour, baking soda and salt (sifted together). Mix all thoroughly.
Method 1) Chill dough well then roll out thin on floured board and cut with cookie cutter.
Method 2) Drop by teaspoonfull onto greased pan, flatten with glass dusted with sugar.
Bake on greased cookie sheet at 350 degrees for 10 minutes.
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