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Wolcott Maple Products
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New
Featured Recipe
New
Featured Recipe

Pride of New York
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Recipes & Food Suggestions

Maple Dessert Recipes

Maple Brittle

2 cups Pure NH Maple Syrup
2 tablespoons butter
1/4 teaspoons cream of tarter
few grains of salt
1/2 cup walnuts or pecans

Combine all ingredients in saucepan and boil to 280° or until syrup forms a very hard thread in cold water. Do not stir the syrup or sugar crystals will form. Pour over walnuts or pecans which have been spread on lightly greased cookie sheet. When cool, break into pieces.

"Cracker Jack" Popcorn

8 cups popped corn
3/4 cup brown sugar
3 tablespoons Pure NH Maple Syrup
1/3 cup margarine
1/4 teaspoon Vanilla
1/4 teaspoons baking soda

Combine all ingredients in saucepan and boil to 280° or until syrup forms a very hard thread in cold water. Do not stir the syrup or sugar crystals will form. Pour over walnuts or pecans which have been spread on lightly greased cookie sheet. When cool, break into pieces.

Maple CheesecakeMaple Cheesecake

Combine and press into a 9-inch spring pan:
2 cups honey graham cracker crumbs
4 tablespoons butter, melted
1/4 cup maple sugar (or substitute 1/4 cup granulated sugar and 1/2 teaspoon maple flavoring)

In a mixing bowl combine
4 eggs, beaten
1 cup real maple syrup
24 ounces cream cheese softened

Preheat oven to 350°. Beat the cream cheese mixture until very smooth. Pour over the crust. Bake for 1 hour: Cool and serve

Maple Apple DumplingsMaple Apple Dumplings

Pie Pastry - your own or purchased
4 Medium Apples
2 cups Pure NYS Maple Syrup
1/3 Cup Pure NYS Granulated Maple Sugar
1/2 teaspoon Cinnamon
2 Tablespoons Butter or Margarine

Heat oven to 425°- roll out pastry and cut into about 7" squares. Pare and core one apple for each dumpling. Place apple in center of each square.

Mix together the Pure NYS Granulated Maple Sugar and Cinnamon - fill apple cavities. Dot each apple top with about 1/2 teaspoon Butter. Bring opposite points of pastry up over the apple. Moisten pastry to seal it together. Place in baking dish.

Bake 40 to 45 minutes until crust is nicely browned and apples are cooked through (test with fork.) Put dumpling on hot serving dish. Drizzle with hot maple syrup and top with whipped cream or ice cream.

Maple Syrup Fudge

1 cup Pure NH Maple Syrup
1 cup granulated sugar
1/2 cup milk
1/2 cup of nuts, optional

Mix sugar, Maple Syrup and milk in a large saucepan. Cook slowly to a soft ball stage (235-240°). Stir frequently, but not continuously. Remove from heat and cool to 120°. Beat until it is creamy and has lost its gloss. Pour immediately into greased pan, making 3/4 to 1 inch layer. Cut into one inch squares when nearly cold.

Maple Cheesecake BarsMaple Cheesecake Bars

Maple Short-crust
3/4 cup butter (softened)
1/3 cup Pure NYS Maple Syrup
1/2 tsp Vanilla Extract
2 cups Flour
1/2 tsp Salt

Cheesecake
1 lb (2 8oz packages) Cream Cheese, softened
1/2 Cup Sour Cream
2 Eggs
3/4 cup Pure NYS Maple Syrup
1 tsp Vanilla Extract
1 tsp Lemon Juice
2 cups Chocolate Chips, melted
8 oz jar Pure NYS Maple Cream

Preheat oven to 400 defrees F. Prepare Maple Short-crust: Cream butter. Neat in maple syrup and vanilla. Add flour and salt and blend. Press into 9" x 13" pan.

To assemble cheesecake pour melted chocolate over crust, spread with about 3/4 of the har of maple cream, and set aside. Beat cream cheese, scraping sides of bowl, until light and completely smooth. Beat in sour cream, then eggs (one at a time). Gradually beat in maple syrup followed by vanilla and lemon juice. Pour over chocolate.

Bake 15 minutes at 400° F, then reduce heat to 350° Fand continue to bake for 30 minutes. Cool and chill. Drizzle with the remaining maple creamand some melted chocolate before cutting bars. Serve with frest whipped cream and Maple Weekend Coffee or Tea. Yield: 24 Bars

Country Fresh Maple CheesecakeCountry Fresh Maple Cheesecake

8 oz. cream cheese, softened
8 oz. whipped topping
1/2 cup Flyway Farm Granulated Maple Sugar
1 pre-made graham cracker pie curst

Mix all ingredients together and pour into pie crust. Chill overnight. Sprinkle top with Flyway Farm Granulated Maple Sugar before serving.

Maple SconesMaple Scones

24 oz Regular Flour
24 oz Cake Flour
8 oz Pure NYS Granulated Maple Sugar
Pinch of salt
2 3/4 Tablespoons Baking Powder
18 oz Butter (softened)
5 Eggs
24 oz Buttermilk 8 oz Jar of Pure NYS Maple Cream

Preheat oven to 400 defrees F. Combine rregular flour, cake flour, salt, and baking powder. Blend in granulated maple sugar, butter and eggs, then add buttermilk. Blend til all ingredients are mixed. Using a 4 oz ice cream scoop arrange on a lightly greased cookie sheet. Bake for 16 to 18 minutes, or until golden brown.

Immediatly remove from cookie sheet and cover with a generous amount of Maple cream. Serve warm and enjoy. Yield: 24 - 28 Scones

Easy Maple Sticky BunsEasy Maple Sticky Buns

2 cups warm water (110° to 115° F)
2 pkgs. Active dry yeast
1/2 cup sugar
2 tsp. salt
1/4 cup shortening
1 egg
6-1/2 to 7 cups flour

D issolveyeast in water - stir in sugar, salt, shortening and eggs. Mix in flour until dough is no longer sticky. Place in greased bowl, cover and place in refrigerator to rise. Dough can be kept refrigerated for up to 2 weeks.

About 2 hours before baking, remove from refridgerator and flatten out dough into a large rectangle. Brush dough with 2 Tbsp. Melted butter or margarine. Sprinkle with 1/2 cup Pure NYS Granulated Maple Sugar and 1/2 cup chopped walnuts. Roll dough jelly roll style and cut into 1-1/2" wide pieces and place cut - side up in greased pan. Cover and let rise for about 40 minutes. Bake at 350° for 15-20 minutes.

When rolls come out of the oven, spread Pure NYS Maple Cream on top to frost.

Maple-Glazed Apple PieMaple-Glazed Apple Pie

Pastry for double-crust pie (9 inches)
6 cups thinly sliced peeled apples, divided
1/2 cup sugar
1/4 cup packed brown sugar
1/2 cup crushed gingersnaps
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts or pecans
1/4 cup butter or margarine, melted
1/4 cup pure maple syrup

Line a 9-in. pie pan with the bottom crust. Place half of the apples in the crust; set aside. In a mixing bowl, combine sugars, gingersnaps, cinnamon, nuts, and butter; sprinkle half over applies in crust. Top with remaining apples and sugar mixture. Roll out remaining pastry to fit top of pie. Cut a few slits in the top and place over apples; seal. Cover loosely with foil and bake at 375° for 35 minutes. Meanwhile, bring syrup to a gentle boil in a small sauce pan. Remove pie from over; remove foil and brush hot syrup over pie and into vents. Return pie to oven and bake, uncovered 20 minutes longer. Serve warm. Yield: 8 servings.

Maple and Ginger Ice CreamMaple and Ginger Ice Cream

8 fl.ox. Single cream
3 tbs. Pure Maple Syrup
2 ox Caster sugar
2 tsp. Vanilla essence
6 fl.oz. Double cream
4 fl.oz. Milk
2 tsp. White rum (optional)
8 oz Stem ginger, drained and finely chopped

Whisk the double cream and Pure Maple Syrup until stiff. Gently heat the single cream, vanilla essence, caster sugar and milk in a heavy saucepan stirring continuously until sugar is dissolved, then sitr in the double cream. Pur into a container and freeze for approximately 2 hours until mushy. Turn into a chilled bowl, beat with a whisk and add the finely chopped ginger and rum (optional). Return to the container and freeze until firm. Serve with Pure Maple Syrup. Yield: 4-6 Servings

Maple Spiced PearsMaple Spiced Pears

6 Ripe pears, peeled with stalks in place
6 Cloves, 8 Cracked cardamom seeds
2 Cinnamon sticks, 1 tbs. Caster sugar
6 tbs. Pure Maple Syrup
1/2 pt Medium/sweet white wine

Preheat oven to 400F. Stick a clove in each pear and lay on their sides with cinnamon sticks in an oven proof dish. Scatter cardamom seeds on top of pears. Gently heat white wine, Pure Maple Syrup and sugar until dissolved and pour over pears, ensuring they are half covered. Cover pears with foil and poach for approximately one hour or until tender, basting occasionally. Remove cloves, cardamom seeds and cinnamon before serving. Yield: 6 Servings

Maple Pumpkin CheesecakeMaple Pumpkin Cheesecake

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin
3 eggs
1/4 cup maply syrup
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt

Combine crumbs, sugar, and butter in small bowl; press firmly on bottom of 9-inch springform pan; set aside.

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 6 and mix until smooth, about 2 minutes. Stop and scrape bowl. Turn to Speed 6 and gradually pour in condensed milk and beat until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Gradually turn to Speed 4 and beat until well combined, about 1 minute. Transfer to prepared pan. Bake at 325° for 1 1/4 hours or until center appears nearly set when shaken. Cool on wire rack 1 hour. Cover and chill at least 4 hours.

To serve, spoon Maple Pecan Glaze over cheesecake. Garnish with whipped cream and pecans, if desired. Pass remaining sauce. Store leftovers covered in refrigerator.

MAPLE PECAN GLAZE:
3/4 cup maple syrup
1 cup whipping cream
1/2 cup chopped pecans

To prepare Maple Pecan Glaze, combine maple syrup and whipping cream in medium saucepan. Bring to boil. Boil rapidly for 15 to 20 minutes or until thickened, stirring occasionally. Stir in chopped pecans. Cool completely. Yield: 12 servings.

Maple Nut CakeMaple Nut Cake

1/2 cup butter or margarine, softened
1/2 cup sugar
1 cup maple syrup
2 eggs
2-1/4 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1/2 cup chopped nuts

In a bowl, cream the butter, sugar, syrup and eggs. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in nuts. Pour into two greased and floured 8-in. baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

FROSTING:
1 cup sugar
1/2 cup maple syrup
2 egg whites
1 teaspoon corn syrup
1/8 teaspoon salt
1/4 teaspoon cream of tartar

In a heavy saucepan or double boiler, combine the frosting ingredients. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until frosting reaches 160, about 8-10 minutes. Pour into a large mixing bowl. Beat on high until stiff peaks form, about 7 minutes. Frost between layers and over the top and sides of the cake. Yield: 12-14 servings.

Maple Walnut CreamMaple Walnut Cream

1 cup real maple syrup
2 cups milk, divided
2 tablespoons cornstarch
1/4 teaspoon salt
2 eggs, lightly beaten
1 cup finely chopped walnuts

In the top of a double boiler over boiling water, scald syrup and 1-3/4 cups milk. Combine cornstarch, salt and remaining milk; gradually add to the syrup mixture. Cook and stir until thickened, about 25 minutes. Add a small amount to eggs. Return all to pan; cook for 5 minutes. Pour into serving dishes. Sprinkle with walnuts; cool. Yield: 6 servings.