Recipes from Family Roots Farm
Maple Bacon Crack
1 Tube of Crescent Rolls
1 Cup Family Roots Farm Maple Syrup
¾ Cup of Bacon Bits (pre-cook bacon just past rubbery stage)
Preheat oven to 325. Line large baking sheet with parchment paper, unroll crescent dough onto it. Set aside.
In a large saucepan, bring maple syrup to a coil, cooking until it reaches hard ball stage (approx. 265 degrees) Stir in bacon bits and drizzle over crescent dough, using a spatula to completely cover the dough with the maple mixture.
Cook for 20-25 minutes or until golden brown and sticky. Allow to cool. Cut in small pieces with pizza cutter.
Maple Walnut Blonde Brownies
1/2 cup Family Roots Farm Maple Syrup
½ cup Family Roots Farm Maple Sugar
2 cups all-purpose flour
1 ⅓ cups chopped walnuts, divided
11 tablespoons unsalted butter
1 egg
1 teaspoon vanilla extract
¼ teaspoon baking soda
1 teaspoon salt
Preheat the oven to 375 degrees F. Line a 9x9-inch baking pan with parchment paper or foil and add the nuts in one layer. Toast the nuts in the oven 5 - 7 minutes. Let cool. In a small saucepan over medium-low heat melt the butter. Stir in the Family Roots Farm Maple Sugar and cook 2 - 3 minutes stirring often until the sugar is mostly melted. Stir in Family Roots Farm Maple Syrup. Remove from heat. Pour the mixture into a large mixing bowl and let it cool.Stir in the salt, egg and vanilla by hand. Stir in the flour and baking soda. Stir in 1 cup of the walnuts. Spoon into the pan and spread evenly from edge to edge.
Bake 22 - 25 minutes until lightly golden and mostly set in the center - a slight jiggle is ok - when the pan is shaken. Cool in pan on a wire rack.
Icing for Maple Walnut Blonde Brownies:
1 tablespoon Family Roots Farm Maple Syrup
½ teaspoon vanilla
1 cup confectioners' sugar
Add Family Roots Farm Maple Syrup to a small bowl, whisk in the vanilla and confectioners' sugar. Add more sugar if needed to make a thin glaze. Drizzle over the cake and sprinkle the top with the remaining walnuts. Lift the blondies out of the pan using the parchment onto a cutting board. Slice into bars. Store tightly covered in a cool, dry place up to 5 days
Maple Cheese Cake
8 oz cream cheese softened
8 oz whipped topping
½ cup of Family Roots Farm Maple Sugar
Mix all ingredients together and pour into graham cracker pie crust. Chill overnight. Sprinkle top with Maple Sugar before serving.
Maple Whip
8 oz Cream Cheese
8 oz whipped topping
1-2 Tablespoons Family Roots Farm Maple Syrup
¼ Cup Family Roots Farm Maple Sugar
Combine all ingredients. Serve with fruit or graham cracker
Maple Oatmeal Muffins
1 cup old fashion oats
½ cup milk
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinimon
¾ cup Family Roots Farm Maple Syrup
¼ melted butter, cooled
1 egg, slightly beaten
½ cup chopped walnuts, divided
Directions:
Line muffin pans. Preheat oven to 400.
Combine oats and milk – let stand for 5 min. In a separate bowl, combine flour, baking powder, salt and cinnamon, mix with fork to combine. Make a large well in center of the mixture, set aside.
To the oat and milk mixture add maple syrup, melted butter and slightly beaten egg. Stir to incorporate. Add the oatmeal mixture all at once to the flour mixture, stir until just moistened. Batter will be lumpy. Fold in ¼ cup of walnuts.
Spoon batter into prepared muffin tins. Spring remaining chopped walnuts on top. Bake at 400 degrees for 15-18 minutes or till golden brown. Cool in muffin tins for 10 minutes.
*Serve with Family Roots Farm Maple Butter
½ cup butter at room temp
2 tablespoons of Family Roots Farm Maple Syrup
¼ teaspoon of cinnamon
Combine ingredients, beat until fluffy.
1 Tube of Crescent Rolls
1 Cup Family Roots Farm Maple Syrup
¾ Cup of Bacon Bits (pre-cook bacon just past rubbery stage)
Preheat oven to 325. Line large baking sheet with parchment paper, unroll crescent dough onto it. Set aside.
In a large saucepan, bring maple syrup to a coil, cooking until it reaches hard ball stage (approx. 265 degrees) Stir in bacon bits and drizzle over crescent dough, using a spatula to completely cover the dough with the maple mixture.
Cook for 20-25 minutes or until golden brown and sticky. Allow to cool. Cut in small pieces with pizza cutter.
Maple Walnut Blonde Brownies
1/2 cup Family Roots Farm Maple Syrup
½ cup Family Roots Farm Maple Sugar
2 cups all-purpose flour
1 ⅓ cups chopped walnuts, divided
11 tablespoons unsalted butter
1 egg
1 teaspoon vanilla extract
¼ teaspoon baking soda
1 teaspoon salt
Preheat the oven to 375 degrees F. Line a 9x9-inch baking pan with parchment paper or foil and add the nuts in one layer. Toast the nuts in the oven 5 - 7 minutes. Let cool. In a small saucepan over medium-low heat melt the butter. Stir in the Family Roots Farm Maple Sugar and cook 2 - 3 minutes stirring often until the sugar is mostly melted. Stir in Family Roots Farm Maple Syrup. Remove from heat. Pour the mixture into a large mixing bowl and let it cool.Stir in the salt, egg and vanilla by hand. Stir in the flour and baking soda. Stir in 1 cup of the walnuts. Spoon into the pan and spread evenly from edge to edge.
Bake 22 - 25 minutes until lightly golden and mostly set in the center - a slight jiggle is ok - when the pan is shaken. Cool in pan on a wire rack.
Icing for Maple Walnut Blonde Brownies:
1 tablespoon Family Roots Farm Maple Syrup
½ teaspoon vanilla
1 cup confectioners' sugar
Add Family Roots Farm Maple Syrup to a small bowl, whisk in the vanilla and confectioners' sugar. Add more sugar if needed to make a thin glaze. Drizzle over the cake and sprinkle the top with the remaining walnuts. Lift the blondies out of the pan using the parchment onto a cutting board. Slice into bars. Store tightly covered in a cool, dry place up to 5 days
Maple Cheese Cake
8 oz cream cheese softened
8 oz whipped topping
½ cup of Family Roots Farm Maple Sugar
Mix all ingredients together and pour into graham cracker pie crust. Chill overnight. Sprinkle top with Maple Sugar before serving.
Maple Whip
8 oz Cream Cheese
8 oz whipped topping
1-2 Tablespoons Family Roots Farm Maple Syrup
¼ Cup Family Roots Farm Maple Sugar
Combine all ingredients. Serve with fruit or graham cracker
Maple Oatmeal Muffins
1 cup old fashion oats
½ cup milk
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon cinimon
¾ cup Family Roots Farm Maple Syrup
¼ melted butter, cooled
1 egg, slightly beaten
½ cup chopped walnuts, divided
Directions:
Line muffin pans. Preheat oven to 400.
Combine oats and milk – let stand for 5 min. In a separate bowl, combine flour, baking powder, salt and cinnamon, mix with fork to combine. Make a large well in center of the mixture, set aside.
To the oat and milk mixture add maple syrup, melted butter and slightly beaten egg. Stir to incorporate. Add the oatmeal mixture all at once to the flour mixture, stir until just moistened. Batter will be lumpy. Fold in ¼ cup of walnuts.
Spoon batter into prepared muffin tins. Spring remaining chopped walnuts on top. Bake at 400 degrees for 15-18 minutes or till golden brown. Cool in muffin tins for 10 minutes.
*Serve with Family Roots Farm Maple Butter
½ cup butter at room temp
2 tablespoons of Family Roots Farm Maple Syrup
¼ teaspoon of cinnamon
Combine ingredients, beat until fluffy.