Maple Pan Popovers

The first time I made these my oldest daughter said, "Mommy, I love these more pancakes." I wondered really, really she liked these more than pancakes, so I asked, "how 'bout more than crepes?" "More than crepes," she responded, "and more than ice cream, maple syrup, and chocolate." Coming from her that's saying something.

She's right, these do make a pretty exceptional breakfast - especially when topped with maple mixed berries and maple whipped cream. They're simple-  flour, eggs, a little sugar and milk and less than 5 minutes prep time. Then in to the oven for another 20 or so. Viola, the perfect breakfast.

Pan Popovers
1 Cup Flour
4 Eggs
1 Cup Milk
2 Tbsp Granulated Maple Sugar
2 Tbsp butter
Preheat oven to 450 degrees. Place four small (4" cast iron pans) on medium heat with a 1/2 tbsp of butter in each pan. Alternatively you could cook the popovers in two batches or use two larger 8" to 10" pans. 

Mix flour, eggs, milk and sugar in a mixing bowl until smooth. When pans are hot, pour 1/4 of the batter into each pan and swirl. Then place pans in preheated oven. 

Cook for ~20 minutes or until the popovers are golden and puffy.

Maple Berries

1/2 Cup Granulated Maple Sugar

12 oz Frozen Mixed Berries (use fresh if in season)

Place mixed berries in a sauce pan with granulated maple sugar. Stir occasionally. Remove from heat when berries are thawed and juices has reached a slightly syrupy state. 

Maple Whipped Cream 
1 Cup Heavy Whipping Cream 

1/8 to 1/4 Cup Granulated Maple Sugar

Beat maple sugar and whipping cream together until it forms stiff peaks. 

Top pan popovers with berries, and then with whipped cream and serve.

Maple Sugar Cake

Robust maple flavor, a crackly maple sugar candy like crust and super moist...It's a great cake. Typically gone in a matter of minutes after coming out of the oven. I'll admit is that it's not the prettiest of cakes, but really does it matter if the cake doesn't last until it's even cool. If you could keep around longer than I've been able to, you might just get a chance to add some maple butter cream frosting and create the truly ultimate maple cake.

Maple Sugar Cake

1/2 Cup Butter

3/4 - 1 Cup Granulated Maple Sugar

1/2 Cup White Sugar

3 Large Eggs, separated

1/2 Tablespoon Vanilla

1 Cups Flour

1/2 Teaspoon Baking Soda

1/2 Cup Buttermilk

Line the bottom of a round cake pan with parchment paper, then sprinkle 1/4 to 1/2 cup granulated maple sugar on to the parchment paper. Set cake pan aside.

Pre-heat oven to 350 degrees.

In a small bowl combine flour and baking soda. Set aside.

In the bowl of a stand mixer beat 1/2 cup butter until fluffy. Gradually add 1/2 cup granulated maple sugar and 1/2 cup white sugar. Beat well. Add egg yolks one at a time, beating until blended. Add vanilla and mix. Alternate adding the flour mixture with the buttermilk. Begin and end with the flour mixture. 

In a separate bowl beat egg whites until stiff peaks form. Fold egg whites into cake batter, making sure not to over mix. 

Pour cake batter on top of the granulated maple sugar in cake pan and bake or 25 minutes or until done at 350 degrees.

Remove from oven and let cool in pans for 10 minutes. Invert cake onto serving dish. 

Serve with maple whipped cream or vanilla ice cream. 

Maple Caramel Sauce

By now you may be sensing a theme in the recipes I'm drawn to - sweet and simple. I've been wanting to find a good recipe to make maple caramel. I love caramel - sweet, sticky, the perfect addition to that bowl of ice cream - and, at last, I think it's safe to say, I've found one.

Maple Caramel

Adapted from Donna Hay

14oz Can of Sweetened Condensed Milk

1 Cup granulated maple sugar

2 Table Spoons Corn Syrup

Place sweetened condensed milk, maple sugar and corn syrup in a heat proof bowl and mix. Place the bowl over a boiling pot of water (to create a double boiler). Cook fro 20 minutes or until the mixture has reached the desired consistency, stirring occasionally. Use immediately or store refrigerated.

A Maple Take on a Great Carrot Cake

It's about this time of year that I start to think about carrot cake. "Why now?" you ask? Well, this is harvest time. The garden is beginning to look empty and the pantry, cold storage and fridge are becoming very, very full. In a vain attempt to stay ahead of things I begin to search out recipes that use large quantities of fresh veggies. Generally, the more interesting and unusual the ingredient list the better. And, well, vegetables in cakes - how can you go wrong? Inevitably, I remember this wonderful recipe. 

This recipe is one of my favorites. I discovered it a number of years ago in Fine Cooking. Over the years I've tweaked it a little, but the parts that I most love remain the same - lots of carrots and olive oil. It's a hearty cake that always seems to turn out, and is, well, a wonderful way to welcome in Fall.

P.S. - I recently came across a new carrot cake recipe, and, though I love this one dearly, I'm curious to see how this one compares. I'll let you know how it turns out.


Maple Carrot Cake with Maple Cream Cheese Frosting
adapted from Fine Cooking, February 2001


1/2 cup white sugar
1/2 cup brown sugar
1/2 cup maple sugar
3/4 cup olive oil
2 cups flour
1 1/2 tsp allspice
2 tbsp baking powder
1/2 tsp salt
8-10 medium carrots shredded (~3.5 cups)
4 large eggs
1 tsp vanilla
3 tbsp dark rum


Preheat oven to 350 degrees. Grease (with olive oil) and flour two 9" round cake pans and set aside.

Combine oil and sugar in a bowl. In a separate bowl combine all remaining dry ingredients. In a third bowl beat eggs, then add vanilla. Measure out  3 1/2 cups of carrots and set aside.


Mix sugar mixture until it resembles a coarse wet sand. Generally, I like to mix ingredients by hand. It lets me indulge in the goodies I make without feeling too much guilt. I worked for it right?

Add half the dry ingredients to the sugar olive oil mixture. Stir until thoroughly combined. Continue to add dry ingredients alternating with the egg mixture.


Add carrots and rum. Stir until combined. If you like nuts or raisins in your carrot cake this would be the time to add them. Distribute the batter evenly between greased and floured cake pans. Let the batter rest for at least 15 minutes.

Bake for 35 to 40 minutes. Cake is done when a toothpick or knife inserted into the cake comes out clean. Remove from oven and let cool completely before frosting.


Maple Cream Cheese Frosting
1 1/2 packages cream cheese
1 package of chevre
1/2 cup of grade B pure maple syrup
1/2 cup heavy cream

Combine ingredients in a mixing bowl. Mix by hand or using an electric mixer until frosting holds shape. Frost cake once cake is completely cooled.

Enjoy!

Peach Apple Crisp with Maple Whipped Cream

I love crisps and cobblers. Unpretentious, simple dishes that showcase the flavors of the fruits they top. With a bounty of apples this fall and a few peaches imported from warmer climates I couldn't resit making this peach apple crisp for a recent dinner. The topping is drier, a little less sweet and more crumbly than most, but it works perfectly when topped with maple whipped cream. 

Peach and Apple Crisp

4 large firm apples peeled, cored and sliced

2 large peaches peeled, pitted and sliced
1 cup granulated maple sugar
1 cup all purpose flour
1 cup whole rolled oats
1/2 cup butter

Pre-heat oven to 350 degree F. Place the sliced peaches and apples into the baking dish. In a mixing bowl combine the flour, sugar, oats and butter. Mix until the butter is evenly distributed and the ingredients resemble a coarse meal. Spread evenly over the sliced fruit. Place in oven and cook for 45 minutes to 1 hour. Remove from oven and let cool for 10 minutes. Serve with maple whipped cream. 

Maple Whipped Cream

1 cup heavy cream 

2 tablespoons maple sugar

Whisk maple sugar into the heavy cream. Continue whisking the mixture until it forms peaks.