MAPLE SHADE FARM RECIPE PAGE
The following our some of our favorite recipes to try with our Pride of New York & Pure Catskills Products!
Spring & Summer Recipes
Got Eggs?
Grandma Mac's Pound Cake Use some of our Farm fresh eggs for this one! Mix sugar, butter, eggs, lemon juice, and almond extract. Add in flour. Bake @ 325 70 minutes
1 2/3 Cups Sugar
1 Cup Butter
5 Eggs
1 Tbsp Lemon Juice
1/2 tsp Almond Extract
2 Cups Flour
| Potato Leek Soup | |
Preparing Fresh Pumpkin or Squash Pulp
Refrigerate the cooked, pureed, or mashed pulp until ready to use. Canned pumpkin can be used in all recipes which call for cooked pumpkin.
Pumpkin Recipes
Pumpkin Pie | |
| Ingredients 2 cups cooked pumpkin 3/4 cup sugar 2 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. ground cloves 3 eggs, slightly beaten 1 cup light scream 1 9-inch unbaked pie shell 1/2 tsp. salt | Combine pumpkin, sugar, spices, and salt. Blend in eggs and cream. Pour into pie shell. Bake 40 - 45 minutes in 400° F until a knife inserted off-center comes out clean. |
Roasted Pumpkin Seeds |
| Don't throw away those pumpkin seeds from the kids' jack-o-lanterns! Immediately after carving the pumpkin, rinse the seeds thoroughly and blot dry with paper toweling. Spread evenly on an ungreased cookie sheet and bake 375° F for approximately 12 minutes or until they are crisp and slightly browned. Salt to taste and serve with cold drinks. Delicious! |
Pumpkin Drop Cookies | |
| Ingredients 1 1/4 cups dark brown sugar 1/2 cup butter 2 eggs, beaten 1 1/2 cups cooked pumpkin 1/2 tsp. salt 1/4 tsp. ginger 1/2 tsp. nutmeg 1/2 tsp. cinnamon 2 1/2 cups flour 4 tsp. baking powder 1 tsp. lemon extract 1 cup raisins 1 cup chopped nuts | Cream sugar and butter. Add eggs, pumpkin, spices, and salt. Sift flour and baking powder. Stir into sugar-butter mixture. Add lemon, raisins, and nuts. Mix well. Drop by spoonfuls onto greased cookie sheet. Bake in 400° F for 15 minutes. Makes 3 dozen cookies. |
Frosted Pumpkin Bars | |
| Ingredients 2 cups all-purpose flour 2 tsp. cinnamon 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 2 cups sugar 1 cup salad oil 4 eggs, beaten 1 cup cooked pumpkin 1 cup chopped pecans | Combine flour, spices, and salt. In a separate bowl, mix sugar, oil, eggs, and pumpkin. Stir flour mixture into pumpkin mixture. Beat well. Add pecans. Pour into well-greased 9x13" cake pan. Bake in 325° F for 20 minutes. |
Pumpkin Pancakes | |
Ingredients 2 cups pumpkin pulp 1 egg 1 tsp. baking powder 2 tbsp melted butter 1/2 cups maple syrup 1/2 tsp. salt 3/4 cup buttermilk 1 tsp. pumpkin spice 1/2 cup pecans optional | Sift together flour, baking powder, salt and pumpkin spice. In another bowl beat egg add pumpkin pulp, maple syrup, buttermilk and butter. Mix until smooth. Blend dry ingredients all at once. Allow batter to rest for atleast 30 minutes. Stir in nuts if desired. Add the additional tablespoon of buttermilk if the batter is too thick. Pour and cook pancakes on griddle. Makes about 24 three inch pancakes. Serve with local Maple Syrup! |
Squash Recipes
Garlic Spaghetti Squash | |
Ingredients salt & pepper |
Cut squash in half lengthwise, sprinkle with salt and pepper bake in glass pan with 1/2 inch of water. Cover with foil bake 1 hour. To serve add 1 tablespoon of butter to each half and scrape the stringy flesh with fork to make "spaghetti". Mix strings with sauteed garlic and parmesan cheese to taste. |
Any Squash Bake |
| Use any kind of winter squash! Cut squash in half and sprinkle with 1/4 melted butter, 1/4 brown sugar, and a tablespoon of maple syrup. Bake for 1 hour in a glass dish with 1/2 inch of water in the bottom of the pan. Scoop and serve when soft. Delicious! |
Butternut Sticky Buns | |
Ingredients 1 egg yolk 1/2 cup milk 1/2 cup sugar 2 pkgs yeast 1/3 cup warm water 21/2 cups wholewheat flour 3-31/2 cups white flour 2 cups brown sugar 11/2 cups dark corn syrup | Put squash in large mixing bowl. Heat milk and butter together until milk is scalded add to squash and add sugar. When lukewarm, blend in egg yolk. Dissolve yeast in warm waterand let stand until bubbly. Stir into squash mixture. Beat in whole wheat flour and 21/2 cups white flour. Turn out onto floured board an knead in remaining flour until dough is smooth and no longer sticky. Put in covered greased bowl in warm place until dough has doubled. Punch down dough and refridgerate for 1 hour. Grease a 9x13 inch pan and pour in 3/4 cup corn syrup covering the bottom. Divide dough in half and roll out into a rectangle. Spread 2 Tbsp butter over dough. Sprinkle with 1 cup brown sugar. 1/2 cup nuts and 1 tsp cinnamon. Roll up like a jelly roll, starting on the wide side. Slice into 1/2 inch slices and place in pan cut side up. Repeat with remaining half of dough and filling. Cover pan and let rise until puffy. Bake for 40 minutes at 375. Let cool slightly and serve sticky side up! |
Pumpkins can be boiled or baked to prepare the pulp for use in cooking. Select small pumpkins, both for taste and for ease in cooking.
Boiling -
Slice open the pumpkin; clean out the seeds and membrane. Cut the pumpkin in pieces, cover with water in a kettle or large saucepan and cook until tender. Then drain and peel the outer skin. Put pumpkin meat through a food mill, sieve, food processor, or blender.
Baking -
Slice the pumpkin in half and clean out seeds and membrane. Place halves face down (cut side down) in a baking dish. Bake in a 325° F oven 45-50 minutes. Peel the outer skin and put the pumpkin meat through a food processor or blender. You may also mash it easily with a potato masher.