Maple Tea Scones


Ingredients
•3 cups all purpose flour
•4 tablespoons (packed) dark brown sugar
•1 1/2 teaspoons baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
 
•3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
•1/2 cup (or more) plus 6 tablespoons whipping cream
•1/2 cup plus 2 tablespoons pure maple syrup
•2/3 cup (about) powdered sugar

Instructions
Preheat oven to 375°F. Whisk flour, 2 tablespoons dark brown sugar, baking powder, baking soda and salt in large bowl to blend. Add butter and rub in with fingertips until mixture resembles coarse meal. Stir 1/2 cup whipping cream and 1/2 cup maple syrup in small bowl to blend. Gradually add cream mixture to flour mixture, stirring just until dough comes together and adding more cream by tablespoonfuls if dough is dry. Turn dough out onto lightly floured surface. Knead dough gently until smooth, about 5 turns. Using floured hands, pat out dough to 8-inch round; cut dough into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.

Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer to rack.

Meanwhile, whisk remaining 2 tablespoons dark brown sugar, 6 tablespoons whipping cream and 2 tablespoons maple syrup in medium bowl to blend. Gradually whisk in enough powdered sugar to form thick glaze.

Drizzle or spread glaze over warm scones. Let stand until glaze sets.


Maple Bread Pudding
From: Rebecca Newell

Ingredients
3 cups heavy cream
8 cups of cubed 3-day-old bread (suggestion: brioche hamburger buns)
1½ cups sugar
6 eggs

1 tbsp cinnamon
2 tbsp maple extract
1 tbsp vanilla extract

½ cup maple syrup + some for drizzling on top
3 tbsp melted butter to grease pie pan
raw sugar (turbinado) to sprinkle on top
about 2 tbsp of butter, divided into pieces

1.Cut up bread
2.In a small saucepan, heat 3 cups of heavy cream, add sugar and steep until sugar dissolves
3.Whisk eggs into the steeped heavy cream and pour over cubes of bread and stir to combine
4.Add cinnamon, maple and vanilla extracts and ½ cup maple syrup
5.Coat pie tin w/ melted butter and pour mixture into the pie tin
6.Refrigerate overnight
Bake & Plate
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1.Preheat oven to 350º
2.Top with knobs of butter and a drizzle of maple syrup and sprinkle sugar in the raw (turbinado sugar)
3.Bake 25 minutes at 350º until golden brown
4.Drizzle a little maple syrup on top, add a generous scoop of your favorite ice cream and dust with
powdered sugar


Maple Teriyaki Salmon (Marinade)

Ingredients
6 Salmon steaks (4 oz ea.)
2 Onions (sliced)
1 Can pineapple slices (20 oz)

1/4 Cup maple syrup
1/4 Cup teriyaki sauce
1/4 Cup pineapple juice (from can)

2 T  Onion (minced)
2  cloves garlic (minced)
1/4 tsp salt
1/4 pepper

Combine marinade in a bowl.  Add salmon and marinate 1 to 2 hrs. in the fridge.  Cut six 10" square pieces
of foil.  Place 1 steak on each square and add equal portions of onions and pineapple.  Fold up edges of
foil to prevent leaking.  Divide remaining marinade between each foil boat.  Place on hot grill (or under broiler),
about 8 min. or until fish is opaque in the center.   Serves 6.


Truffles

Ingredients:
•2 cups dark maple syrup
•1 cup half-and-half
•8 ounces best quality dark chocolate, melted
Preparation:
In a medium saucepan over low-medium heat, bring maple syrup and half-and-half to a simmer. Continue simmering
the mixture until it reaches 239F on a candy thermometer.

Pour the maple cream into a shallow baking dish and allow mixture to cool until room temperature. Roll maple cream
into 3/4-inch diameter balls and freeze on a baking sheet until firm.
Dip frozen maple creams in melted chocolate and serve at room temperature.

TRY OUR LUSCIOUS SCONES AND MAPLE BUTTER!!

From Our 'Village' To Yours!