Someday Cooking

Preheat your oven to 325 degrees and set a rack to the middle position. Grease a 9x13-inch baking dish with a thin layer of butter, then sprinkle with some flour, tilting the dish to coat evenly. Discard excess.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate medium bowl, whisk together the melted butter, maple syrup, egg, and vanilla. Add butter mixture to dry ingredients and stir with a spatula until evenly combined. Use your hands to press this mixture into an even layer in the bottom of the prepared pan. 

Using a stand or handheld mixture, beat the cream cheese with the confectioners’ sugar and eggs in a large bowl until smooth. Add maple syrup and maple extract (if using). Beat until smooth. 

Pour the topping over the cake base. Bake until the edges are golden brown and the center is puffed but still jiggles slightly when you shake it, 45-55 minutes. Cool to room temperature. Sprinkle with additional confectioners’ sugar just before serving.

Makes 12 servings.

Adapted from Yankee magazine, March/April 2020, p. 60.

2 lbs. Brussels sprouts, halved

3 lbs. crisp, sweet apples, such as Fuji, Gala, Honeycrisp, or Pink Lady (about 7 medium apples), peeled, cored, and sliced

1 lb. dry navy beans, soaked overnight
6 c. vegetable broth
1 large sweet onion, diced
1 medium yellow bell pepper, diced
1/2 c. catsup
1/4 c. maple syrup
2 T. molasses
1 T. extra-virgin olive oil
1 t. dried mustard
1/4 t. garlic powder
2 t. smoked paprika
1 T. apple cider vinegar
Freshly ground black pepper

Drain and rinse the soaked beans and put them  into a 6-qt. slow cooker. Stir in the remaining ingredients except vinegar and pepper. Cover and cook on low for 7-8 hours.

Stir in the vinegar and season with pepper just before serving.

Serves 8.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 44.

3 lbs. crisp, sweet apples, such as Fuji, Gala, Honeycrisp, or Pink Lady (about 7 medium apples),
     peeled, cored, and sliced
3 T. pure maple syrup
2 t. ground cinnamon
1 t. pure vanilla extract
1/4 t. ground nutmeg
1/4 t. ground allspice
1/4 t. ground cloves

Place the apples in the bottom of a 6-qt. slow cooker. Top them with the other ingredients. Mix well. Cover and cook on low for 8 hours.The finished apple butter should be thick and dark brown.

If desired, use an immersion blender to puree until smooth. 

Cover and refrigerate for up to 2 weeks or freeze in small airtight containers. Use as a spread or syrup in your favorite recipes. 

Makes about 2-1/2 cups.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 22.

1/4 c. fresh orange juice (from 1 orange)
1 T. finely chopped shallot
1 T. pure maple syrup
1 T. Dijon mustard
1-1/2 t. kosher salt
1/4 t. freshly ground black pepper
6 T. olive oil
2-1/2 lb. navel oranges, blood oranges, and/or grapefruit
1 small head radicchio, leaves roughly torn
1/2 c. flat-leaf parsley
1/2 c. roasted whole almonds, chopped
1/2 c. shaved Manchego cheese (about 1 oz.)

Combine orange juice and shallot in a medium bowl; set aside for 5 minutes. Whisk in maple syrup, mustard, salt, and pepper. Gradually whisk in oil until dressing is emulsified. Set aside.

Cut away peel and pith of citrus and slice crosswise into 1/2" rounds. Layer radicchio and citrus rounds on a serving platter. Top with parsley, almonds, and cheese. Drizzle with dressing.

Serves 6.

Adapted from Real Simple magazine, Feb. 2020, p. 112.

Filling:
4 red apples, cored and diced
1 t. cornstarch
1 t. cinnamon
3 T. sugar

Topping:
1 c. quick oats
1 t. cinnamon
3 T. maple syrup

Preheat the oven to 350 degrees. Lightly spray a 9" glass pie plate with cooking spray.

Place the apples in a large bowl. Add the cornstarch, cinnamon, and sugar. Stir to evenly coat all the apples. Transfer apple mixture to the prepared pie plate.

In a separate bowl, combine oats, cinnamon, and maple syrup. Spread mixture evenly over the apples. Bake for 1 hour.

Serve warm, room temperature, or chilled. 

Makes 4-6 servings.

Adapted from The Vegan Starter Kit, p. 113.

2 T. ground flaxseed
5 T. water
3/4 c. almond milk or other nondairy milk
3/4 c. unsweetened applesauce
1/2 c. maple syrup
1 t. vanilla extract
1-1/2 c. whole wheat flour
1/2 c. rolled oats
1 t. baking soda
1-1/2 t. baking powder
Pinch of sea salt
1 t. ground cinnamon
1/4 t. ground ginger
1 c. grated carrot
Vegetable oil spray or muffin liners

Preheat the oven to 350 degrees.

Place the ground flaxseed in a small bowl and pour the water over it. Mix with a fork to incorporate and let stand for 5 minutes. Add the almond milk, applesauce, maple syrup, and vanilla to the flaxseed mixture; mix well.

In a large bowl, combine the flour, oats, baking soda, baking powder, salt, cinnamon, and ginger. Mix well. Pour the flaxseed mixture into the large bowl with the flour. Mix until incorporated. Add the grated carrot and mix in.

Lightly spray a muffin tin with vegetable oil spray or use muffin liners. Evenly divide the batter into the muffin tin by filling up to 3/4 capacity. (An ice cream scoop works well for this.)

Bake for 25 minutes or until a toothpick inserted into a muffin comes out clean.

Makes 12 servings.

Adapted from The Vegan Starter Kit, p. 110.   

1 c. packed light brown sugar
6 T. butter, melted
1 c. pure maple syrup, divided
Cooking spray
1 c. chopped toasted pecans, divided
1 baguette, sliced into 12 slices, 1" thick, ends discarded
5 large eggs, lightly beaten
1-1/4 c. whole milk
2 T. granulated sugar
1 t. orange zest
1 T. fresh orange juice (from 1 orange)
1/2 t. ground cinnamon
1-1/4 t. vanilla extract, divided
2 T. bourbon
Powdered sugar, for serving

Stir together brown sugar, melted butter, and 1/4 c. of the maple syrup. Spread into a 13 x 9" baking dish lightly coated with cooking spray. Sprinkle with 3/4 c. of the pecans. Arrange baguette slices evenly on top.

Whisk together eggs, milk, sugar, orange zest, orange juice, and 1 t. of the vanilla. Pour over baguette slices. Cover and chill 8 hours.

Preheat oven to 350 degrees. Remove dish from refrigerator and let stand at room temperature 10 minutes. Bake, uncovered, until golden brown and set, about 35 minutes.

During the final 10 minutes of baking, combine bourbon and remaining 3/4 c. maple syrup and 1/4 t. vanilla in a saucepan. Cook over low heat, stirring, until warm, about 2 minutes. Remove from heat and cover pan.

When casserole is done, sprinkle powdered sugar over the top with remaining 1/4 c. pecans. Serve with warm syrup on the side.

Serves 6.

Adapted from Southern Living magazine, April 2019, p. 122.     

7 slices thick-cut bacon, chopped (or vegetarian substitute)
3 lbs. Brussels sprouts, trimmed and halved
Kosher salt
2 large shallots, thinly sliced
1/4 c. pure maple syrup
2 T. red wine vinegar
1/4 t. cayenne pepper

Cook bacon or vegetarian substitute and set aside. If using bacon, strain drippings and reserve.

Add 3/4 c. water to a pot and bring to a simmer. Add Brussels sprouts and 1/2 t. salt and cook, covered, shaking pot often, until barely tender, 4-6 min.

Uncover and turn heat to medium-high. Add 2 T. reserved drippings or oil, if not using bacon, then shallots, and cook, tossing occasionally, until Brussels sprouts are golden brown, 2-3 min.

Add maple syrup, vinegar, and cayenne pepper, and cook, tossing occasionally, until glazed, about 2 min. Toss with reserved bacon or substitute and serve immediately.

Serves 8.

Adapted from Good Housekeeping magazine, Nov. 2018, p. 135. 

Maple-Butter Swirl

1/2 c. pure maple syrup
1/2 stick (4 T.) unsalted butter, melted
2 T. dark brown sugar
3/4 t. kosher salt
1/2 c. all-purpose flour

Cornbread

1-1/4 c. all-purpose flour
1-1/4 c. stone-ground cornmeal (not coarse)
1 T. baking powder
1 T. sugar
1 t. kosher salt
1/2 t. baking soda
3 large eggs
1-1/2 c. buttermilk
2 T. unsalted butter, melted, plus more for dish
1 T. pure maple syrup

Preheat oven to 400 degrees. Lightly coat an 8"-square baking dish with butter.

Make the swirl: Whisk syrup, butter, sugar, and salt in a medium bowl until combined. Gradually whisk in flour until incorporated.

Make the cornbread: Whisk flour, cornmeal, baking powder, sugar, salt, and baking soda in a large bowl. Whisk eggs, buttermilk, butter, and syrup in a separatel large bowl until evenly combined. Gradually whisk wet mixture into dry mixture until evenly incorporated.

Transfer batter to prepared dish and smooth the top. Dollop swirl all over the top of the batter and with the tip of a knife (not to deepyly) swirl to create a marbled effect. Bake until golden brown and a toothpick inserted in the center comes out clean, about 35-40 minutes. Let cool for at least 10 minutes before serving.

Serves 8.

Adapted from Real Simple magazine, Nov. 2018, p. 115.  

Cooking spray
1 lb. red onions, each cut into 8 wedges with the root intact
1 lb. purple sweet potatoes, cut into 3/4" cubes
1 lb. small multicolored carrots, including purple ones, cut on an angle into 2" pieces, divided
1/4 c. olive oil, divided
1 lb. turnips, each cut into 8 wedges
1 lb. parsnips, cut on an angle into 2" pieces
1 t. kosher salt
1 t. black pepper
6 T. balsamic vinegar
1/4 c. pure maple syrup
1 T. chopped fresh thyme leaves

Preheat oven to 450 degrees. Line 2 rimmed baking sheets with parchment paper and lightly coat with cooking spray.

Combine onions, purple sweet potatoes, purple carrots, and 2 T. olive oil in a large bowl; toss to coat and arrange in a single layer on prepared baking sheet. In the same bowl, combine turnips, parsnips, remaining carrots, and remaining 2 T. olive oil; toss to coat and arrange in a single layer on the other prepared baking sheet. (Keeping them separate helps the colors stay true.)

Sprinkle both sets of vegetables evenly with salt and pepper. Bake vegetables at 450 degrees, without stirring, until tender and lightly caramelized, 30-35 minutes.

While vegetables bake, combine balsamic vinegar and maple syrup in a small saucepan over medium-high heat. Bring to a boil, without stirring, and cook until mixture is thickened, 6-8 minutes. (There should be about 1/2 c.) Remove from heat and cool to room temperature; sauce will thicken to syrupy consistency upon cooling.

Arrange roasted vegetables on a platter and drizzle with balsamic syrup. Sprinkle with fresh thyme and serve immediately.

Serves 10.

Adapted from Cooking Light magazine, Nov. 2018, p. 109.

1 broiler-fryer chicken, cut into parts
1/4 c. butter
1 large onion, chopped
1 garlic clove, minced
2/3 c. catsup
1/3 c. white distilled vinegar
1/4 c. pure maple syrup
2 t. dry mustard
1 t. salt
1 t. ground ginger

Place the chicken, skin side up, in a single layer in a large, shallow, greased baking pan.

To make the sauce, melt the butter in a medium-size saucepan over low heat. Add the onion and garlic and saute for about 5 min., or until the onion is translucent. Add the remaining ingredients and stir. Heat to boiling and pour over the chicken.

Bake, uncovered, at 350 degrees, basting occasionally, for 1 hour, or until a fork can be inserted into a chicken piece with ease. Serve hot.

Serves 4.

From The Nine Seasons Cookbook, p. 54.