What's Happening in the Sugar Woods
11 December, 2020
18 March, 2020
Maple Sugar Cookies
Makes: 2 Dozen
- 2½ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup (2 sticks) SALTED butter, softened
- 1¼ cup granulated maple sugar *
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 Tablespoons pure maple syrup*
- ¼ cup granulated maple sugar, for rolling
- ½ Cup Pure Maple Cream *
ingredients with* are available on our website www.dubiefamilymaple.com
- Preheat oven to 350F degrees. Line two large baking sheets with parchment paper. Set aside.
- Whisk together the flour, baking soda, and baking powder in a medium size bowl. Set aside.
- In a large bowl, using an electric or stand mixer, cream together the butter, and granulated maple sugar until combined.
- Add egg yolks, vanilla extract and maple syrup.
- Add flour mixture and mix until just combined. DO NOT OVERMIX!
- Using a cookie scoop or ice cream scoop, scoop dough into balls about 2 Tablespoons each, roll in sugar and place onto prepared baking sheet.
- Bake for 15-18 minutes or until tops of cookies start to crack. Let cool for 5 minutes on baking sheet before moving them to a wire rack. Let cool completely on wire rack.
Stir up the maple cream to make it drizzly! Use a piping bag or a zipper bag with tip cut out to drizzle over cooled cookies
Do not microwave the maple cream, you will find it turns back to maple syrup
05 December, 2018
15 August, 2018
Muffins Blueberry Muffins
- 1/2 cup (8 tablespoons) butter, at room temperature
- 1 cup sugar (we use maple granulated sugar) available on our website, www.dubiefamilymaple.com and so worth it.
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon Vanilla
- 2 cups All-Purpose Flour
- 1/2 cup milk
- 2 1/2 cups blueberries, fresh preferred if using frozen: Rinse several times in cold water, then pat dry with paper towels before using; this will help prevent the muffins from baking up blue-green.
- 1/4 cup sugar, for topping
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.
- In a medium-sized bowl, beat together the butter and sugar until well combined.
- Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.
- Beat in the baking powder, salt, and vanilla.
- Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.
- Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.
- Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; I use a cookie scoop and find it works well here.
- Sprinkle about 1 teaspoon granulated maple sugar atop each muffin, if desired. It's tradition
- Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
- Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
- Yield: 12 muffins.
17 May, 2018
I wanted to try a recipe that has not ever been entered in the Vermont Maple Festival Baking Contest. I was traveling a week prior to the festival visiting our sweet grandson and we went to a farmers market. At a bakery was a Cruffin !! unfamiliar with this heavenly looking treat, I said I bet I could make that with Maple and so when I got home I went ahead to rework a few recipes I found online. My first attempt was a treat for our woods guys. I tweaked it a little bit and finessed the process and the next day baked these and entered into the contest. I was happy with how they came out and I look forward in making these again soon.
18 February, 2016
So tender !!
Subtle maple flavor, melts in your mouth.
Prep 20 mins. Plus chill time of one hour or overnight
Bake 10 mins. to 12 mins.
Yield 2 to 2 1/2 dozen 2" to 3" cookies.
- 1 cup unsalted butter, at cool room temperature
- 1/2 Cup Dubie Family Pure Granulated Maple Sugar
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all purpose flour
- 2 tablespoons Dubie Family Pure Granulated Maple Sugar
- Beat the butter with the sugars, salt, vanilla until well blended.
- Beat in the flour to form a smooth dough. The dough will be crumbly at first, but will come together as it's mixed.
- Divide the dough in half, pat each half into a disk, wrap well, and chill for about an hour.
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
- Sprinkle the dough and your work surface lightly with flour.
- Roll the dough till it's a scant 1/4" thick.
- Cut cookies with a cookie cutter.
- Place the cookies on the prepared baking sheets, and sprinkle with maple sugar.
- Bake for 10 to 12 minutes, until they're very lightly browned. Remove from the oven.
- Let sit on the baking sheet for several minutes before moving to a rack to cool completely.
30 January, 2016
We all want to eat healthy right!? but we love our sweets too !! Well, here at Dubie Family Maple we have your solution and trust me, I substitute our granulated maple sugar for just about everything calling for sugar !!!! So here are some tips to follow to get a wonderful and satisfying sweet recipe.
Use only 3/4 of the amount of maple syrup as the white sugar in a recipe. For example, if a recipe calls to use a 1/4 C.(4 TBS.) sugar, use 3 TBS. of maple syrup instead.
For every cup of sugar, substitute 3/4 C.- 1 1/2 C. maple syrup and reduce the dominant liquid in the recipe by 2-4 TBS.Do not cut back on the liquids that alter the texture or flavor of a recipe, such as liquer,egg,oil when you have 2 C. milk to play with.
For most recipes you can also substitute our granulated maple sugar 1:1 for white sugar. Your flavor profile will be altered for the better in most recipes !! you may also need to add 1/4 - 1/2 tsp. baking soda to reduce maple syrups slight acidity, not necessary in recipes with buttermilk, sour milk or sour cream.
I use a digital kitchen scale and measure by the ounce. For our purposes here make a note that
Granulated Maple Sugar : 1/2 C. = 2 3/4 oz.
Maple Syrup : 1/2 C. = 5 1/2 oz.
If you are serious about getting a recipe just right, measure carefully and make notes where you alter the recipe !! you should see my cookbook folder, use pencil !!! and try the recipe again, making notes along the way to achieve your desired outcome.
Our guys after working in the woods all day LOVE the trials of my baking !!
Substituting Maple Syrup for Honey is also an equal subtitution ratio, and oh so good.
Taste and See the goodness of maple. Enjoy and have fun
28 April, 2015
Dubie Family Maple is excited to share with you all the Best in Class winning recipe for Maple Walnut Whoopie Pies. Marianne Dubie entered, along with 56 other contestants, in the 49th Annual Vermont Maple Festival this past weekend in St. Albans, Vermont, the heart of maple country.
This winning recipe is our way of celebrating the flavors of maple with a twist on a very traditional New England recipe.
- 4 cups unbleached All-Purpose Flour (17.6 oz. if weighed on kitchen scale)
- 1 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup shortening
- 3/4 cup brown sugar, packed
- 3/4 cup Dubie Family Maple Granulated Maple Sugar **
- 2/3 cup Dubie Family Maple Syrup **
- 4 large eggs
- 1 teaspoon Vanilla Extract
- 1 ½ cup chopped walnuts or pecans
- 2 (8 oz.) packages cream cheese softened
- 8 cups confectioners' sugar
- ½ teaspoon vanilla
- 3 Tablespoons meringue powder * available in craft store like JoAnn’s or on king Arthur website
- ¼ cup cold water
- ¼ cup Dubie Family Maple Syrup**
** Available at http://dubiefamilymaple.com/collections/all-products
- Preheat the oven to 350°F. Lightly grease two baking sheets, or line them with parchment paper.
For the cookies:
- Whisk together the flour, salt, and baking powder; set aside.
- In a large mixing bowl, cream together the shortening, brown and maple sugar and maple syrup
- Beat in the eggs, one at a time, scraping the bowl between each egg.
- Mix in the dry ingredients until the mixture is evenly moistened.
- Scrape the bowl, then gently fold in the chopped nuts.
- Use a # 20 scoop for large whoopie pies, or a # 40 for small whoopie pies
- Choose your scoop and scoop dough onto the prepared baking sheets, leaving 2" of space between each cookie. (Make sure to scoop an even number of cookies, as you will need two for each whoopie pie.)
- Bake the cookies for 9 to 11 minutes, until the top springs back when lightly touched, and the edges are a light golden brown. Remove from the oven and cool completely on a rack before filling.
For the filling:
- Place the cream cheese and half of the confectioners' sugar in a large mixing bowl, and beat at slow speed until the mixture is smooth.
- Add the remaining sugar and the vanilla, and mix until the filling is a spreadable consistency.
- In Separate bowl, combine meringue powder and cold water, beat to a foam.
- Combine Meringue and cream cheese base, whip to combine, add maple syrup to get the smooth consistency.
- Place a healthy tablespoon of filling on the bottom of a cookie; place another cookie, over the filling, bottoms facing together.
To store, place in an air tight container and store in a cool dry place. They can also be individually wrapped in plastic wrap for up to a week. This recipe can be easily halved for smaller crowds or batched, but remember you need two cookies for each whoopie pie.
09 April, 2015
Everyone at Dubie Family Maple wants to take a moment to thank everyone who came out to our 1st Annual Open House!
We had a fantastic turnout, despite the chilly weather! Here are a few pictures of the afternoon!
There was a lot of great food!
Sugar on Snow and Maple Cotton Candy
Fantastic maple products to take home!
We were boiling . . .
. . . and teaching the next generation how to boil!
Hopefully everyone enjoyed a behind the scenes look and had all of their maple questions answered!
Thank you again for everyone who came out!
29 March, 2015
Dubie Family Maple will be hosting an OPEN HOUSE! Mark your calendars April 4, 2015, 12pm until 3pm. We will have tours of the Sugar House, Maple samples and food, and plenty of Pure Vermont Organic Maple Syrup for sale too! Check out the flyer for more details and we hope to see you there!