Hearty Fall Recipes
Autumn is sweeter with Maple! Try these recipes with wholesome ingredients and no refined sugars.
Salted Maple Caramel
Welcome autumn with the perfect
complement to fresh, crisp apples!
- 1�_ c. Maple Valley maple syrup
�_ c. heavy cream
- 1 T. butter (or 2 T. for a ���butterscotch caramel�)
- 1 generous pinch of sea salt
- 1 T. real vanilla
Bring first four ingredients to a boil in a heavy 2���3 quart saucepan and continue to boil until mixture starts to thicken (about 15���20 minutes.) Add vanilla and boil one minute more. You can dip apples in the hot caramel and place on a buttered plate to cool. Or pour into a heat-safe jar, cool and use later ��� try drizzling on top of apple crisp or apple pie! Can be stored in the refrigerator for all your caramel needs.
Southern Maple Cornbread
A GLUTEN-FREE take on an old favorite everyone can enjoy!
1�_ c. cornmeal
- �_ t. soda
- �_ t. salt
- 1 t. baking powder
- 2 T. melted butter
- 1 c. buttermilk
- 2 eggs slightly beaten
- �_ c. Maple Valley Organic Maple Syrup
Mix dry and wet ingredients separately and then together.
Bake at 450 degrees in greased 8"x 8" pan (glass best)
for 20���30 minutes.
Chili with Maple Syrup
Warm up an autumn evening
with our twist on chili.
- 4�_ c. cooked red kidney beans
1 can diced tomatoes
2 T. olive oil
1 each onion, carrot, celery stalk
2 med. red bell peppers, chopped
3 cloves (or 1 T.) garlic, minced
1 T. dried oregano
2 t. ground cumin
1�_ T. chili powder
1�_ t. salt
2 T. unsweetened baking cocoa
2 T. Maple Valley maple syrup
Chop and saut̩ onions, carrots, celery, peppers and garlic in oil for 10 minutes until vegetables are soft. Add all other ingredients and simmer 30 minutes.
Try it garnished with sliced spring onions and/or sour cream.
Not just for the holidays!
- 2 t. vanilla
- 4 c. milk
- 2 c. cream
- 5 egg yolks
- �_ c. Maple Valley maple syrup
- 1-1�_ t. nutmeg(fresh-grated is stronger)
For a creamy, smooth eggnog:
Whisk together egg yolks and maple syrup (or blend in a blender). Pour milk, cream and nutmeg into a large saucepan, stirring constantly until the first signs of boiling. Remove immediately and whisk with maple egg mixture (or pour milk/cream slowly into a moving blender of maple egg mixture). Pour all back
into pot, heating to 160��F ��� don�۪t boil. Remove from heat, stir in vanilla and chill in a bowl of ice water or refrigerator. Serve with fresh grated nutmeg or cinnamon!
Classic Maple Yogurt
Wholesome goodness to begin your day
- 1���2 c. whole milk yogurt
2���4 T. Maple Valley
organic maple syrup
Top with currants, granola, seasonal berries, sliced banana, or your favorite nuts.
For a hearty fall and winter breakfast, serve maple yogurt over warm oatmeal or cooked buckwheat.
The richest fudge you ever had!
2 c. Maple Valley maple syrup
1 c. heavy cream
1 pinch sea salt
1 t. vanilla
1 c. chopped nuts of your choice
In a deep saucepan, bring the maple syrup, cream and salt to a boil. Using an accurate candy thermometer, continue a low boil until the temp. reaches 235��F. Remove from heat and pour into a stainless steel or other heat-safe bowl. With the candy thermometer on the bowl, cool until 115��F, without any stirring or moving. When cooled, stir about 2���5 min. until it loses its shininess. Stir in vanilla then quickly stir in the nuts. Scrape and smooth into a buttered 9x9" pan and score the top for easier cutting.
Top with a glaze of melted chocolate for a supreme treat!
Baked Maple Cinnamon Apples
This gluten-free treat will warm
up a chilly autumn evening!
6 apples, cored
- �_ c. Maple Valley
Organic Maple Syrup
1 t. cinnamon
2 T. melted butter
Place apples in an 8"x 8" baking pan. Baste with syrup, butter and cinnamon mixture.
Bake at 350 degrees until apples are tender ��� about one hour.
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Maple Pumpkin Pie
No sugar added!
- 15oz. fresh or canned organic pumpkin
- 2/3 cup Maple Valley maple syrup
- 1 c. heavy whipping cream
3 organic eggs
- 2 t. vanilla
- �_ t. salt
- �_ t. ground cloves
- 2 t. ground cinnamon
- 1�_ t. ginger
- �_ t. allspice
- �_ t. nutmeg
Mix all ingredients together and bake in a 9"pie pan with your favorite pastry crust at 350 degrees for 1 hour to 1 hour and 15 min. Cool and refrigerate for best flavor
Organic Maple Lemonade