- 1/2 cup unsalted butter softened
- 1/2 cup maple syrup
- 1 large duck egg
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups old fashioned oats
- 3/4 cup raisins
Mixed it all together and bake at 350 for 10-15 minutes. Allow to cool slightly (and firm up) before eating.
The maple butterscotch topping I made for Scott’s cake was quite simple — 2/3 cup of heavy whipping cream, 4 Tbsp butter, and 1 cup of maple syrup. Melt the butter in a pan, then mix in the whipping cream. Add maple and boil until it’s really bubbly — sauce will thicken on the back of a spoon when it cools.
We grew a lot of pumpkins this year, so I was able to use fresh, homegrown pumpkin for the pie!
- 2 cups pumpkin puree (really, really smooth — blender it a lot, push it through a screen to pull out fibers. I also let it sit in the fridge for a few days and dumped off the water that separated out)
- 3 eggs
- 1/3 cup maple sugar
- 1 Tbsp cornstarch
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2+ tsp ginger
- 1/4+ tsp nutmeg
- 1/8 tsp cloves
- 1/8 tsp black pepper
- 1 cup heavy whipping cream
- 1/4 cup almond milk
Stir all of the stuff together — it should form a smooth custard. Bake at 375F for about an hour. I used my walnut pie crust (but with almonds instead of walnuts), so I had the crust covered for the entire baking time.
I didn’t use this recipe for Thanksgiving this year, but it’s another one I keep meaning to write down online so I’m not digging out an old e-mail to myself!
- 3 Tbsp unsalted butter (room temp)
- 1 c cream cheese (room temp)
- 1/4 c maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp lemon juice
Using the stand mixer and whipping attachment — beat butter and cream cheese together until smooth and creamy.
Add in maple, vanilla, salt, and lemon. Beat for about 5 more minutes.
- 1.5 cup pulverized walnut pieces (also works well with almonds)
- 1 cup whole wheat flour
- 1/4t sea salt
- 1/4 cup butter
- 2T sugar
- 2 egg whites (or one whole egg)
Preheat oven to 350 degrees F.
Put walnuts into a food processor and pulverize – not just powdered, some 1/8″ pieces should remain.
Measure 1.5 cups of pulverized walnuts. Combine with flour, salt, and sugar.
Melt butter. Using a fork, cut the melted butter into the dry ingredients. Add egg whites and cut together until evenly moist.
Press dough to the bottom of a pie or tart plate (can be lined with parchment – makes removing the pie a LOT easier). Cook for 15 minutes. Crust should be crunchy and brown.
I’m saving a few recipes we used this Thanksgiving
- 1 cup heavy whipping cream
- 2 T maple syrup
- 1 tsp vanilla extract
Put the whipping bowl into the freezer a few hours ahead of time so it’s really cold. When ready to whip, combine cream, maple, and vanilla. Whip — Anya likes to shake it in a jar or use the old-school hand-cranked spinny beater. I prefer a firm peak — when you see peaks and valleys formed as the beater moves through the cream & picking up the beaters leaves behind a little mountain of whipped cream.
Our first chickens turned one year old on Tuesday, so I came up with a recipe for a “chicken birthday cake” that would be healthy(ish) for chickens and tasty for us. Leaving the sugar out of the batter worked well — the chickens got whole wheat, coconut oil, cinnamon, and zucchini. We got cake — and the topping mixture gave the muffins a crispy and crunchy top. Would totally make this again.
This is my mom’s mom’s pineapple upside-down cake recipe — translated from her normal unmeasured recipe and complete with what I’ve always assumed has been a smudge on the paper because cooking at 360 is really odd. It works fine at 350, although I’m sure 360 would work too.
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 can of pineapple rings
- 2 additional tablespoons of butter
- 1 generous cup of brown sugar (and by generous I mean go nuts)
Preheat oven to 360 degrees f. Drain pineapple. Measure 2 cups of pre-sifted flour; sift again with baking powder. Cream butter; gradually add sugar and cream well. Separate eggs. Beat the yolks and blend into the creamed butter mixture. Add the flour and milk alternately into the creamed mixture. Beat the egg whites until soft peaks form. Fold the egg whites and the vanilla into the batter. Melt the remaining butter in cast iron pan; spread the brown sugar over the molten butter. Lay in pineapple rings, and pour the batter over the fruit. Bake for about 45 minutes.
Turn upside-down onto a serving dish before the sugar hardens and scrape out the pan.
Anya and I made hot chocolate to warm up after spending a day shoveling snow — it’s a quick recipe. For each serving, add a cup of almond milk, 2 Tbsp maple syrup, 1 tsp vanilla extract, and 1 Tbsp of unsweetened cocoa powder. Put the milk in a pan. Stir in the maple syrup and vanilla extract. Once warmed, whisk in cocoa powder. Serve. Ideally with some homemade marshmallows — I need to make some honey marshmallows, we ate all of the homemade marshmallows I made last year.