Welcome to Goodrich Maple Farm

Goodrich's Maple Recipes

Lots of you have asked for our maple recipies and how to make our maple products.  We will be filming some cooking demos for you and posting the links here for you.  We are currently compiling maple recipies for you to enjoy. 

this link below will take you to the Vermont Public Television cooking show that I did in December of 2013  click on the Maple Popcorn, Maple Coated Nuts & Cream Cheese photo if it does not take you straight there.

Maple Sugar Nutritional Information

Pure maple sugar is a "natural" food, processed by heat concentration of pure maple sap, which is the nutrient liquid utilized by the plant for the annual growth of its tissues.

SUGARS

The main sugar in pure maple sugar is sucrose which is an important source of energy. In order of sweetness, sucrose is less sweet than fructose, sweeter than glucose. Maple sugar's caloric value is 50 calories per tablespoon, while molasses is 40, corn syrup is 60 and honey is 45 per tablespoon.

MINERALS

Minerals have specific and nonspecific nutritional functions in the body metabolism. In pure maple sugar the main minerals present are: potassium, calcium, magnesium, manganese, zinc, and phosphorus.


Maple Salad Dressing:

Equal measures of:  Maple Syrup, Olive Oil, Apple Cider Vinegar, Ketchup.   Add your favorite seasonings.   Shake well.   Makes a fabulous vinegrette!

 

Maple Cream Cheese Spread: 

1 block cream cheese, softened

1 cup granulated Maple Sugar

Whip cream cheese.  Add sugar, mix well.  Let set for 10 min then whip one more time.  Makes a great spread for bagels, toast & crackers.

 

Maple Cream Cheese No Bake Pie:

Use cream cheese spread recipe above, add one container Cool Whip and whip well.  Place in Graham Cracker crust and chill at least 1 hr.  MMmmmmmmm.........

 

Granulated Maple Sugar:

In tall sided saucepan, place 1 pint maple syrup.  If no dairy allergies, add a dab of butter or use Olive Oil.  This keeps the foam down.  Cook over high heat till temp is 260 degrees or till a drop spins a fine hair when poured from a spoon (that's the way grandma cooked) remove from heat and immediately whip with electric mixer.  It will quickly get cloudy and thick.  KEEP WHIPPING!  be sure to keep it all moving.  It will powder in a matter of seconds at this stage.  Lower speed on mixer to low and keep stirring to cool.  Sift and place in airtight container.  Use Larger chunks in Tea, Coffee and hot cereals. 

 

Maple Marshmallow Fudge

Easy to make.  Cook Syrup in saucepan with a dab of butter or olive oil to the softball stage (235 degrees) remove from heat and toss a handfull of marshmallows on top.  Let cool 8 min or so, then stir till it starts to just barely loose it's gloss.  Pour into buttered dish.  Cool, cut & serve.  Yummy!

 

Maple Ice Cream Topping:

Ok, if you want more than just pouring Maple Syrup over ice cream, here is a different twist.  Take a small amount of maple syrup in a little saucepan, with a dab of butter or olive oil, a handful of broken walnuts and boil till it "gloops" off a spoon when poured.  Drizzle over ice cream and you will have a thick, gooey topping.  Nummy. 

 

Maple upside down sticky buns:

Pour 1/4" syrup into baking dish. Sprinkle in broken walnuts or pecans to your desired amount.   Place your favorite recipe biscuit, cinnamon roll or other rolls on top of the syrup/nut mixture.  Bake at 350 degrees till golden brown.  Serve Immediately while warm.   Add ice cream.  Heavenly!