Maple Apples with Ice Cream

Serves 4

 

Ingredients

1/2 cup chopped walnuts

2 tablespoons unsalted butter

2 Granny Smith apples, peeled, cored, cut into 1/4-inch slices

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/4 cup New England Maple Products All-Natural Sweetener

1 pint vanilla ice cream

How to Make It

Step 1

Place a medium skillet over medium heat. Add walnuts and cook, shaking pan often, until nuts are golden, 2 to 3 minutes. Transfer to a plate to cool.

Step 2

Melt butter in same skillet over medium heat. Add apples, cinnamon and vanilla and cook, stirring frequently, until apples are soft, about 5 minutes. Stir in maple sweetener and continue to cook until syrup thickens, 1 to 2 minutes longer. Transfer to a bowl and set aside for 10 minutes to cool slightly.

Step 3

Divide ice cream among 4 bowls. Top with apples and sprinkle with walnuts. Serve immediately.

2 1/2 pounds boneless pork loin roast

1 cup New England Maple Products All-Natural Sweetener

4 tablespoons prepared Dijon-style mustard

2 1/2 tablespoons cider vinegar

2 1/2 tablespoons soy sauce

salt and pepper to taste

Preheat the oven to 350 degrees F (175 degrees C).

Stir together the sweetener, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.

Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

4 servings (serving size: about 2/3 cup berries and 1/4 cup maple cream)

 

Fresh berries get a refreshing topper. Just by stirring a bit of our maple sweetener into sour cream, you get a sweet, creamy sauce that’s wonderful over any kind of fresh fruit.

 

Ingredients

3/4 cup fat-free sour cream

1/4 cup New England Maple Products All-Natural Sweetener

1 cup fresh blueberries

1 1/2 cups fresh raspberries

 

 How to Make It

Step 1

Combine sour cream and maple sweetener in a small bowl; stir with a whisk.

Step 2

Combine berries, and spoon into dessert dishes; pour maple cream over berries.

Serves 4

 

Ingredients

2 tablespoons unsalted butter

2 Granny Smith apples, peeled, cored, cut into 1/2-inch dice

3 tablespoons sugar

2 tablespoons New England Maple Products All-Natural Sweetener

1 sheet frozen puff pastry, thawed (half of a 17.5-oz. box)

1 tablespoon milk

 

 

How to Make It

Step 1

Melt butter over medium-high heat in a medium skillet. Add apples and cook, stirring occasionally, until browned and beginning to soften, 5 minutes. Stir in 2 Tbsp. sugar and maple sweetener. Cook, stirring, until apples are soft but not falling apart and liquid is syrupy, 1 to 2 minutes. Transfer to a bowl and let cool completely.

Step 2

Preheat oven to 400ºF. Line a baking sheet with parchment. Unroll pastry; cut into 4 squares.

Step 3

Place 1 piece of pastry in front of you so that a point faces you. Spoon apple mixture over half, leaving a 1/2-inch border. Fold over to enclose filling, forming a triangle. Press edges with a fork to seal. Repeat with remaining pastry pieces and apples. Place on baking sheet, brush with milk, sprinkle with remaining 1 Tbsp. sugar and bake until puffed and golden, 20 to 22 minutes. Let stand for 5 minutes. Serve warm.

Yields one dozen

Ingredients

Cupcakes:

1/2 cup granulated sugar

5 tablespoons butter or stick margarine, softened

1 teaspoon vanilla extract

1/2 teaspoon New England Maple Products All-Natural Sweetener

2 large eggs

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1/4 cup 1% low-fat milk

1/4 cup New England Maple Products All-Natural Sweetener

Frosting:

3 tablespoons New England Maple Products All-Natural Sweetener

2 tablespoons butter or stick margarine, softened

1/2 teaspoon vanilla extract

1/2 teaspoon imitation maple flavoring

1/8 teaspoon salt

1 3/4 cups powdered sugar

 

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a bowl, stirring well with a whisk. Combine milk and 1/4 cup maple sweetener. Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix after each addition.

Step 3

Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Step 4

To prepare the frosting, beat 3 tablespoons maple sweetener and next 4 ingredients (sweetener through 1/8 teaspoon salt) at medium speed of a mixer 1 minute. Gradually add the powdered sugar, beating just until blended (do not over-beat). Spread the frosting over cupcakes.

Ingredients

1 cup New England Maple Products All-Natural Sweetener

3 Granny Smith apples, peeled, cored and cut into eighths

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

3 large eggs

3/4 cup buttermilk

1 tablespoon pure vanilla extract

1 1/2 sticks unsalted butter, softened

1 1/3 cups sugar

Crème fraîche, for serving

How to Make It

Step 1

Preheat the oven to 350°. Butter and flour a 10-inch round cake pan. In a large saucepan, bring the sweetener to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan. Arrange the apples in the pan in 2 concentric circles, overlapping them slightly.

Step 2

In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the side of the bowl.

Step 3

Scrape the batter over the apples and spread it in an even layer. Bake the cake for 1 hour, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.

Step 4

Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve with crème fraîche.

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves

1/2 cup apple juice

2 tablespoons New England Maple Products All-Natural Sweetener

1/2 teaspoon fresh thyme leaves

Cooking spray

1 tablespoon light stick butter

2 large Granny Smith apples, peeled, cored, quartered, and sliced

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground cinnamon

Thyme sprigs (optional)

 

 

How to Make It

Step 1

Combine chicken and next 3 ingredients in a large zip-top plastic bag; seal bag, and marinate chicken in refrigerator 30 minutes.

Step 2

Remove chicken from marinade, reserving marinade. Heat a large skillet over medium-high heat; coat pan with cooking spray. Add chicken; cook 5 to 6 minutes on each side or until done. Remove chicken from pan, and set aside.

Step 3

Melt butter in pan over medium-high heat. Add apples; sauté 4 minutes. Add reserved marinade, salt, pepper, and cinnamon; bring to a boil, reduce heat, and simmer 4 minutes or until reduced slightly. Return chicken to pan; cook 2 minutes or until thoroughly heated. Garnish with thyme sprigs, if desired.

Makes 6 doughnuts

INGREDIENTS

• 1 cup gluten free flour
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• pinch of salt
• 1 large egg
• 10 tbsp plain yogurt
• 1 tbsp vegetable oil
• 2 tsp lemon juice
• 2 1/2 tbsp New England Maple Products All-Natural Sweetener

• ICING
• 1 1/2 cups organic powdered sugar, sifted
• 2 tbsp New England Maple Products All-Natural Sweetener
• 1 1/2 tbsp milk
• 1/2 tsp. maple extract (optional)
• 1/4 tsp. pure vanilla extract

DIRECTIONS

DONUTS:

1      Preheat oven to 400°. Lightly spray six doughnut cavities of your doughnut pan with nonstick cooking spray and set aside.

2      In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

3      In a medium sized bowl, whisk together the egg, yogurt, oil, lemon juice, and maple sweetener.

4      Pour the wet ingredients onto the dry ingredients and gently stir with a spatula or wooden spoon until just combined.

5      For ease, scoop the batter into a disposable decorating bag or a gallon Ziploc bag. Snip off the corner of the bag and squeeze the batter out into the 6 cavities of your donut pan. They will be very full.

6      Bake for 11-12 minutes or until bottoms are golden brown and tops are a bit browned.

7      Let cool in the pan for 1-2 minutes, then flip over onto a cooling rack to cool completely before icing them.

ICING:

1      Place the sifted powdered sugar in a microwave-safe medium bowl. Slowly whisk in the maple sweetener and milk until smooth. Place in microwave for 15 seconds. Whisk again. Place in microwave again for 15 seconds. Whisk in the maple and vanilla extracts.

2      Let cool slightly, then dip one side of each doughnut in the icing. Place doughnut on wire rack over wax or parchment paper to catch the drips.