Mini Maple Cinnamon Rolls

Mini Maple Cinnamon Rolls

Ingredients

2/3 cup whole milk

1/3 cup maple syrup

1/3 cup butter, softened

1 large egg

3/4 teaspoon salt

3 cups bread flour

1 package (1/4 ounce) active dry yeast

TOPPING:

1/2 cup packed brown sugar

2 tablespoons bread flour

4 teaspoons ground cinnamon

6 tablespoons cold butter

MAPLE ICING:

1 cup confectioners' sugar

3 tablespoons butter, melted

3 tablespoons Lost Nation's maple syrup

1 to 2 teaspoons whole milk

Directions

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).

When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12x7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal.

Cut each roll into 12 slices. Place cut side down in one greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.

Bake at 375° until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls.

*from Taste of Home

Chocolate Maple Bars

Chocolate Maple Bars

Ingredients

1/2 cup shortening

3/4 cup Lost Nation's maple syrup

1/2 cup sugar

3 large eggs

3 tablespoons milk

1 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1-1/2 ounces unsweetened chocolate, melted

1/2 cup chopped pecans

1/2 cup sweetened shredded coconut

FROSTING:

1/4 cup butter, softened

1 cup confectioners' sugar

1/2 cup baking cocoa

1/2 cup Lost Nation's maple syrup

1 cup miniature marshmallows

Directions

In a large bowl, cream the shortening, syrup and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half of the batter to another bowl.

Combine melted chocolate and pecans; stir into one bowl of batter. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter.

Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely on a wire rack.

For frosting, in a small bowl, beat butter until smooth. Gradually add the confectioners' sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars.

*from Taste of Home

Maple Dog Treats

Maple Dog Biscuits

4 teaspoons vegetable bouillon

1 1/2 cups water

1/2 cup vegetable oil

1 tablespoon Lost Nation's maple syrup

4 cups flour

1 cup oatmeal

Margarine, melted

Pastry brush

Directions:

Heat oven to 300 degrees Fahrenheit.

Heat water and stir bouillon in until it's fully dissolved.

Mix bouillon water with the oil, maple flavor, flour and oatmeal until a stiff, cookie-like dough forms.

Roll the dough to 1/2-inch thickness on a floured surface with the rolling pin.

Cut shapes out of dough with cookie cutters.

Re-roll and recut the dough until it is all used.

Spray the cookie sheet with cooking spray, then put treats on it and place in the preheated oven to bake for 12 to 15 minutes.

Remove the treats from the oven and brush melted margarine over the tops with the pastry brush.

Maple Peanut Butter Dog Biscuits

3 slices of bacon, cooked and diced

Bacon fat reserved from cooking the bacon

1 egg

1/3 cup peanut butter

1 tablespoon maple syrup

3 tablespoons water

1 cup flour

1/2 cup wheat germ

Directions:

Heat the oven to 300 degrees Fahrenheit.

Mix the bacon fat, egg, peanut butter, maple syrup and water until it's all incorporated.

Stir the flour and the wheat germ into the peanut butter mixture until it is mixed well, then stir in the diced bacon.

Roll the dough to 1/4-inch thickness on a floured surface with the rolling pin, then cut into shapes using the cookie cutters. Re-roll and recut the dough to use it all.

Place the treats on a cookie sheet that has been sprayed with cooking spray.

Put the treats into the heated oven and bake them for 12 to 15 minutes.

Maple Popcorn

Maple Popcorn

6 quarts of popped popcorn
2 cups brown sugar
1/2 cup real Lost Nation's maple syrup
1 cup butter
1/8 teaspoon cream of tarter
1/2 teaspoon baking soda

1.  Place popped popcorn into one very large bowl or pan or 2 medium to large bowls.
2.  In a pan bring the brown sugar, maple syrup, butter, and cream of tarter to a boil. Boil for 5 minutes. Stir in the baking soda quickly and remove from heat, this will bubble and foam up some after you put in the baking soda.
3.  Pour over corn and stir well. The maple sauce should coat the popcorn.
4.  Spread onto 2 foil lined baking sheets or use silpat mats. Bake at 200 degrees for 1 hour. I rotate the sheets around and stir the caramel corn after 30 minutes and then bake 3o minutes more. 1 hour total should be enough.
5.  This is not crisp when you first take it out. It will harden up some as it cools on the sheets. Break up place in bowl and serve.

Maple Cookies

Maple Cookies

1 cup packed brown sugar
1 cup butter (softened)
1 egg
1 cup real Lost Nation's maple syrup
1 teaspoon vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
4 cups all-purpose flour
1/3 cup granulated sugar for decoration

Directions:

1.  Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, cream the butter and brown sugar. Add the egg, syrup and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir into mixture until well blended. Shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly.

3. Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack.

Roast Pork with Maple and Mustard Glaze

Roast Pork with Maple and Mustard Glaze

2 1/2 pounds boneless pork loin roast
1 cup real Lost Nation's maple syrup
4 tablespoons prepared Dijon-style mustard
2 1/2 tablespoons cider vinegar
2 1/2 tablespoons soy sauce
salt to taste
ground black pepper to taste

Directions:

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

2.  Stir together the maple syrup, 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.

3.  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.

Maple Apple Crisp

Maple Apple Crisp

5 apples - peeled, cored, and sliced
3/4 cup Lost Nation's maple syrup
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1 pinch salt
1/2 cup butter, softened


Directions:

1. Preheat oven to 375 degrees F (190 degrees C).

2. Place apples in an 8x8 inch baking dish. Toss apples with syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.

3. Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.