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Hearty Fall Recipes

Autumn is sweeter with Maple! Try these recipes with wholesome ingredients, no refined sugars, and loads of flavor!

Salted Maple Caramel

Welcome Autumn with the perfect complement to fresh, crisp apples!

  • 1¼ cup Maple Valley maple syrup
  • ¼ cup heavy cream
  • 1 Tbsp butter (or 2 Tbsp for a butterscotch caramel)
  • 1 generous pinch of sea salt
  • 1 Tbsp real vanilla

Bring syrup, cream, butter and salt to a boil in a heavy 2 or 3 quart saucepan; 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! Maple caramel can also be stored in the refrigerator so it's handy for all your delicious uses!

Southern Maple Cornbread

A GLUTEN-FREE take on an old favorite everyone can enjoy!

  • 1½ cups cornmeal
  • ½ tsp baking soda
  • ¾ tsp salt
  • 1 tsp baking powder
  • 2 T. melted butter
  • 1 cup buttermilk
  • 2 eggs slightly beaten
  • 1/4 cup 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.

Maple Seasoned Chili

Warm up your autumn evenings with our maple-tinged twist on chili.

  • 4½ cups 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
  • 1½ T. chili powder
  • 1½ t. salt
  • 2 T. unsweetened baking cocoa
  • 2 T. Maple Valley maple syrup

Chop and saut̩é onions, carrots, celery, peppers and garlic in oil for 10 minutes until vegetables are soft. Add all other ingredients and simmer 30 minutes. Serving Suggestion: Try it garnished with sliced spring onions and/or sour cream.

Maple Eggnog

Not just for the holidays!

  • 2 tsp vanilla
  • 4 cups milk
  • 2 cups cream
  • 5 egg yolks
  • ½ cups Maple Valley Syrup
  • 1½ tsp 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 let it 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 to 2 cups whole milk yogurt
  • 2 to 4 Tbsp 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.

Maple Fudge

The richest fudge you ever had!

2 cup Maple Valley maple syrup
1 cup heavy cream
1 pinch sea salt
1 tsp vanilla
1 cup chopped nuts of your choice (optional)

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.
Serving suggestion: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
  • ½ cup Maple Valley
    Organic Maple Syrup
  • 1 tsp cinnamon
  • 2 Tbsp melted butter

Place apples in an 8"x 8" baking pan. Baste with syrup, butter and cinnamon mixture. Bake at 350° for 50-60 min or until apples are tender.

Maple Pumpkin Pie

No sugar added!

  • 15 oz. fresh or canned organic pumpkin
  • ⅔ cup Maple Valley maple syrup
  • 1 cup heavy whipping cream
  • 3 organic eggs
  • 2 tsp vanilla
  • ½ tsp salt
  • ½ tsp ground cloves
  • 2 tsp ground cinnamon
  • 1½ tsp ginger
  • ½ tsp allspice
  • ¼ tsp nutmeg

Mix all ingredients together and bake in a 9-inch pie pan with your favorite pastry crust at 350° for 60 to 75 minutes. Cool and refrigerate for best flavor

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