A FAMILY TRADITION ALL NATURAL PRODUCT TAP

Transcription

1 A FAMILY TRADITION ALL NATURAL PRODUCT TAP FROM THE

2 A Family Tradition In 1928, Paul Anderson first shared the distinct taste of Wisconsin s delicately sweet Pure Maple Syrup he created with friends and family. At the time, tapping sugar maples and making maple syrup was nothing more than a hobby. But Paul soon found out, that when you do something really well, you create demand, so Anderson s Pure Maple Syrup was born. Today, nearly four generations later, we continue this family heritage on the very sugarbush our grandfather tapped years ago. Each spring, just as the snow begins its melt, the tradition continues. We gather family and friends who ve been trained in the art of tree tapping and trek into the sugarbush to begin the process of harvesting the sap from thousands of sugar maples. Throughout the days and nights, we vigorously boil the day s harvest to distill the rich, wild flavors that are unique to Wisconsin Sugar Maples.

3 - Submitted by Edith Foulds Maple Pie 1-1/2 cup heavy cream 1-1/2 cup Anderson s Pure Maple Syrup 1/3 cup flour 2 tablespoons butter 1/4 teaspoon salt 1/4 teaspoon pepper 1-9" pie shell Whipped Cream for Garnish (optional) Mix all ingredients thoroughly in the top of a double boiler. Stir with a whisk until smooth. Cook for 20 minutes or until thickened. Pour mixture into the pie shell. Bake in preheated oven at 375 degrees for about 30 minutes or until bubbling around the edges and crust is golden. Easy as pie.

4 Maple Pecan Pie Line 9" pie pan with your favorite crust. In bowl, combine all ingredients. 3 eggs, beaten 1 cup Anderson s Pure Maple Syrup 1/2 cup brown sugar 2 Tbsp. butter, melted 1 tsp. vanilla extract 1-1/4 cups pecan halves or pieces Pour in shell and bake in lower half of oven at 350 F for minutes. Cool before serving.

5 - Submitted by Lisa Short Apple Maple Cake 2 cups all-purpose flour, sifted 2 tsp. baking powder 1 tsp. ground ginger 1/8 tsp. salt 1 Granny Smith apple 4 Tbsp. unsalted butter, softened 1-1/4 cups Anderson s Pure Maple Syrup 3 eggs 1/2 cup milk 1/2 cup chopped walnuts 1-3-ounce bag Apple Chips Heat oven to 350 F. In a bowl, combine the flour, baking powder, ginger, and salt. Set aside. Peel, core, and grate the apple. Set aside. In a medium bowl, cream the butter with a mixer until smooth. Add the Anderson s Pure Maple Syrup in a slow stream and continue beating about 2 minutes. Add the eggs, 1 at a time, and increase speed to medium-high. Beat until the batter is smooth and fluffy, about 5 minutes. Reduce speed to low and gradually beat in the flour mixture, then the milk, until smooth. Stir in the grated apple and walnuts, then pour into a greased 10-inch cake pan. Bake until lightly golden and a skewer inserted comes out clean, 40 to 45 minutes. Cool 10 minutes before removing from the pan. Garnish the cake with the apple chips.

6 - Submitted by Douglas Scholl Sweet Potato Pie 3 Tbsp. all-purpose flour 1-2/3 cups sugar 1 cup mashed sweet potatoes 2 eggs 1/4 cup Anderson s Pure Maple Syrup 1/4 tsp. ground nutmeg 1/2 cup salted butter 3/4 cup evaporated milk 1 (9 inch) unbaked pastry shell In a large mixing bowl, combine the flour and sugar. Add potatoes, eggs, Anderson s Pure Maple Syrup, nutmeg, salt, butter and evaporated milk; beat well. Pour into pastry shell. Bake at 350 F for minutes.

7 Maple-Coated Popcorn 1 Tbsp. butter 1 cup Anderson s Pure Maple Syrup 3 Tbsp. water 3 qts. popped corn Mix all ingredients together and boil until ready to candy. Add to three quarts popped corn. Stir briskly until the mixture is evenly distributed over all popcorn and cooled.

8 Maple Candy Maple Candy can be made with Grade A Golden, Amber or Dark Anderson s Pure Maple Syrup, but works best with the lightest color syrup you can find. Ideal candy will have a slight but consistent graininess throughout. To make soft maple candy, boil Anderson s Pure Maple Syrup until it reaches a temperature between 32 and 34 degrees above the boiling point of water. Remove the syrup from heat and, without stirring, cool the syrup to less than 200 F (93.3 C) but not lower than 160 F (71.1 C). When it reaches the desired temperature, stir. As you stir, the syrup will get slightly thicker and lighter in color. Stirring does not take long, usually less than five minutes. Once the syrup becomes an even creamy and opaque color, pour quickly into your candy molds. Prior to boiling your syrup, prepare your candy molds. Most rubber candy molds come with instructions. Prepare them as the instructions suggest. Cool your candy for 10 to 30 minutes and then remove it carefully from the molds and store in a cool, dry place.

9 Cranberry Maple Sauce 12 ounce frozen cranberries 3/4 cup Anderson s Pure Maple Syrup 1/2 cup light brown sugar, firmly packed 1/4 cup water 1/2 tsp pure vanilla extract Original recipe makes 2.5 Cups Combine all ingredients in a heavy saucepan. Bring mixture to a boil; reduce heat, and simmer for 8 minutes or just until the berries begin to pop, stirring often. Pour sauce into a serving bowl, and let cool completely. Serve chilled, if desired. * You can make this sauce up to a week in advance. Keep it covered in refrigerator. * Make sure that you are using Anderson s Pure Maple Syrup in this recipe, and not pancake syrup. The final result will taste much better.

10 Christmas Goose 1 (12 pound) goose 1-1/2 cups Anderson s Pure Maple Syrup 2 Tbsp. lemon juice 8 cups stuffing mix Preheat oven to 350 F. Line a roasting pan with aluminum foil and place goose in pan. In a bowl, combine lemon juice and Anderson s Pure Maple Syrup: mix well. Brush goose cavity with half the maple syrup mixture. Spoon stuffing loosely inside goose and tie closed. Brush goose with the remaining maple syrup mixture then cover and seal with aluminum foil. Bake goose for 3 hours. Remove foil and bake for 15 minutes more, or until the internal temperature registers 190 F on a meat thermometer. Let stand for 20 minutes before carving. (makes 8 servings)

11 - Submitted by Joseph Drader Pineapple Maple Rice 3 cups hot cooked rice 14 oz. can crushed pineapple, drained 1/3 cup Anderson s Pure Maple Syrup 1/3 cup melted butter 1/3 cup green pepper, diced 1 Tbsp. soya or Worcestershire sauce 1/2 tsp. prepared mustard Wash rice by rubbing between palm of hands. Drain all water. Add correct amount of water to rice; 1 cup long grain rice to 1 1/2 cups water will yield 3 cups of rice. Any temperature of water will do. Do not add salt or butter while cooking rice. Cook rice in saucepan over high heat, uncovered, until tiny holes or craters form over surface of rice, then switch to low heat and cover tightly; let simmer for 15 to 20 minutes. Do not take lid off. This is the most critical time. Microwaving Rice In 2 quart casserole dish, combine 2 cups water and 1 cup long grain white rice; cover tightly. Microwave on high for 10 minutes. Stir and cover. Adjust power to medium high and microwave 5 to 7 minutes longer, or until water is absorbed. To make rice whiter and fluffier, add 1 tsp. lemon juice to each 4 cups of water. Combine rice with pineapple, Anderson s Pure Maple Syrup, green pepper, butter, soya sauce and mustard. Toss lightly and serve warm. Delicious served with any meal.

12 - Submitted by Lisa Short Maple Tea 3/4 cup black tea 1 Tbsp. Anderson s Pure Maple Syrup 1/4 cup heavy cream, whipped Ground cinnamon for garnish Pour the tea into a cup. Stir the Anderson s Pure Maple Syrup into the tea, topped with whipped cream, and sprinkle with cinnamon.

13 Tangy Maple Meat Balls Meat Balls: 1/2 lb ground beef 1/2 lb ground pork 1/4 cup chopped onion 1 egg 2 Tbsp. dried parsley flakes 1 tsp. Worcestershire sauce 1/2 tsp. salt 1/8 tsp. pepper - Submitted by Jim Morrison Sauce: 1 Tbsp. cornstarch 1 tsp. dry mustard 1/4 tsp salt 1 Tbsp. vinegar 1/2 cup Anderson s Pure Maple Syrup 1/4 cup water Preheat oven to 350 F. To make meat balls: Combine ground meats, onion, egg, parsley, Worcestershire sauce, 1/2 tsp. salt and pepper. Form into 1 1/2 inch balls, place in an 8-inch square pan and bake for 20 minutes. Meanwhile, to make sauce, combine cornstarch, dry mustard and salt in a small saucepan. Gradually stir in vinegar, Anderson s Pure Maple Syrup, and water. Cook and stir over medium heat until thickened and bubbly. Drain fat from meat balls and pour sauce over. Return to oven and bake 20 minutes longer. Serves four. Maple Mustard Glaze 1 cup Anderson s Pure Maple Syrup 4 Tbsp. prepared dijon style mustard 2-1/2 Tbsp. cider vinegar 2-1/2 Tbsp. soy sauce Salt and ground pepper to taste Stir together the Anderson s Pure Maple Syrup, mustard, vinegar, soy sauce, salt and pepper in a small bowl. Place your meat of choice in a shallow roasting pan. Spread glaze evenly over meat and roast.

14 A FAMILY TRADITION ALL NATURAL PRODUCT PURE MAPLE SYRUP SINCE 1928 Anderson s Maple Syrup, Inc., th Street, Cumberland, WI Phone: