Loomis Barn & Corn House Cafe
4942 Loomis Road
Rushville, New York 14554
Phone: 585-554-3154 / 800 716-2276
loomiscs@frontiernet.net
Recipies

Here are the recipes that were sampled at our past Maple Weekend. If you weren’t able to join us this year, you can try these at home. If you were here, these are as we promised.

Note: Any grade of maple syrup can be used in these recipes, but the darker grades give more intense maple flavor.
 
 

Baked Maple Popcorn

1 cup butter
2 cups brown sugar
½ cup pure maple syrup
1 teaspoon salt

Melt the butter. Add sugar maple syrup and salt. Bring to a boil stirring constantly. Boil without stirring for about 5 minutes or to 248 degrees on a candy thermometer. Remove from heat.

Stir in:
½ teaspoon baking soda
1 teaspoon vanilla

Pour over 6 quarts popped corn (1 cup unpopped) and mix well. Spread in a large pan such as a roaster. Bake at 250 degrees for 1 hour stirring every 15 minutes. Cool, break apart and store in tightly covered containers.Back to top

Maple Milk Shake
1 cup milk
½ cup maple syrup
2 large scoops vanilla ice cream (enough to make the thickness you prefer)

Blend together in blender or food processor. Serve with pleasure.Back to top

Maple Glazed Cocktail Franks

Heat together until slightly thickened:

1 tablespoon butter
1 tablespoon soy sauce
¼ cup maple syrup

Add 1 lb. cocktail franks and heat through. Simple and delicious.Back to top

The following maple recipes have been “Curtis kitchen tested” with high marks from family members.

Maple Nut Squares

If you like pecan pie this is a recipe for you.

Crust
1 ¼ cups flour
1/3 cup sugar (maple, white or brown)
½ cup softened butter

Mix flour and sugar, then cut in the butter and blend until mixture resembles coarse meal. Press into the bottom of a greased 8”or 9” square pan. Bake at 375 degrees for 15 minutes. Reduce the heat to 350 degrees.

Topping
1 cup maple syrup
½ cup sugar (maple, white or brown)
2 large eggs, beaten well
2 tablespoons melted butter
1 ½ teaspoons vanilla
2 tablespoons flour
¼ teaspoon salt
1 cup chopped nuts (walnuts, pecans or almonds)

Combine all ingredients except the nuts. Beat well, stir in nuts and pour over the baked crust. Bake at 350 for 35 to 45 minutes, until set.
We ate it warm and a little gooey in a bowl with a scoop of vanilla ice cream for a delicious variation on a brownie sundae.

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Maple Pudding - an Old Fashioned Comfort Dessert
Mix together:
1 cup flour
½ teaspoon salt
1 1/2teaspoons baking powder
¼ cup dark brown sugar
½ cup milk
1 teaspoon vanilla
¼ cup melted butter

Pour into a 1 qt. casserole. Sprinkle with some chopped nuts. (Let your taste be the guide.)

Boil together:
¾ cups maple syrup
1/3 cup water

Pour over batter and bake at 350 degrees for 35-40 minutes.
It will form its own wonderful sauce. Serve warm with some cream or ice cream. Back to top

Roasted Root Vegetables with Maple Glaze

Created by Chef Cathy S. parsons, New York Wine & Culinary Center, Canadaigua NY

(serves 4)

1 turnip, washed, peeled and diced
1 sweet potato, washed, peeled and diced
1 large parsnip, washed, peeled and diced
1 beet, washed, peeled and diced
1 small rutabaga, washed, peeled and diced
Canola oil, as needed
salt and pepper to taste
1 Tbls. chopped fresh thyme
1Tblc. chopped fresh rosemary
2 large garlic cloves, finely minced
1/2 cup Pure NYS Maple Syrup

Combine the salt, pepper, thyme,rosemary, garlic and about 1/2 cup of oil in a large bowl. Toss the turnips, sweet potato, and parsnips in the oil mix and place one one side of sheet tray. Lightly toss the beets, and rutabaga in the remaining oil mix and place next to the other root vegetables on same tray. Do not pile vegetables or they will not brown evenly. Bake @ 375* until golden, about 45-50min. Turn vegetables periodically. The turnips, sweet potatoes, and parsnips will be cooked sonner than the beets and rutabaga ( which take an extra 10-15 minutes.
Remove from oven and immediately place in a large bowl. drizzle with NYS Maple Syrup and toss. Serve.

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