Recipes

Frozen Maple Mousse
Rich and creamy mousse is sweetened with maple syrup. Since this recipe uses raw eggs, it is recommended that you use irradiated eggs, available in most markets. Recipe is easily doubled.
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:

2 eggs (see Note), separated
1/4 cup granulated white sugar
1/2 cup maple syrup, divided use
3/4 cup heavy whipping cream
Additional whipped cream and nutmeg for garnish

Preparation:
Beat egg yolks, sugar, and half of the maple syrup on medium speed until light and fluffy.

Heat remaining maple syrup on High in the microwave to the boiling point (about 45 seconds to 1 minute, depending on your microwave). Set aside and let cool to lukewarm.

Place egg whites in a chilled bowl and whip until stiff. While continuing to beat, add warm maple syrup in a slow, steady stream until incorporated.

In a separate large, chilled bowl, whip heavy cream until stiff.

Scrape egg yolk and egg white mixture into the beaten heavy cream. Gently fold to combine. Divide into 2 serving dishes. Freeze at least 4 hours before serving. Garnish with additional whipped cream and a light dusting of nutmeg.

Yield: 2 servings

Note: Since this recipe uses raw eggs, it is recommended that you use irradiated eggs, available in most markets.

Maple Flavored Yogurt
Make your own yogurt at home with your choice of flavorings. This basic recipe is designed for a yogurt machine. See links below for other yogurt methods.
Ingredients:

1 quart whole milk
1/4 to 1/3 cup sugar, honey, maple syrup, chocolate syrup, malt, molasses, or artificial sweetener
1/3 cup instant nonfat dry milk (Optional. It produces a thicker texure and increases the protein content by 2 grams per
1 rounded tablespoon plain yogurt or recommended quantity of powdered culture
Flavorings or fruit (see instructions)

Preparation:
Scald 1 quart of milk and stir in 1/4 to 1/3 cup sugar, honey, maple syrup, chocolate syrup, malt, molasses, or artificial sweetener. If other flavors are desired, after dissolving the sugar or honey, stir in 1 tablespoon of extract, such as vanilla, lemon, almond, or peppermint, or instant coffee.

Another time, try adding 1 teaspoon of ground spices, such as cinnamon, nutmeg, mace, ginger, or your own special combination. Add the instant nonfat dry milk, cool the mixture to 110 degrees F, and stir in the culture. Pour into warm containers, cover, and incubate.

For jam, preserve, and peanut butter flavors, put 1 tablespoon of the flavoring into the bottom of 1-cup containers and pour the warm milk-yogurt mixture over. Cover and incubate as usual.

If fresh, canned, or dried fruit is desired, it is best to make such additions to the yogurt after it has incubated. The acid content of some fruits can curdle the milk-yogurt mixture and prevent proper fermentation.

Whenever you are flavoring yogurt, always remember to leave 1 cup plain, so that you will have fresh starter for the next batch.