What's Happening in the Sugar Woods
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!
13 March, 2015
Dubie Family Maple is happy to announce that our 2015 Sugaring Season has officially begun!
The trees have all been tapped, the lines have been checked, the equipment and staff were all ready and rearing to go. . . all we were waiting on was Mother Nature! She finally delivered with some warmer weather up here in the heart of Vermont maple country. And by warm, I mean just over freezing. (As you may know the reason we need the temperature to be over the freezing point is so the Sugar Maple Trees can start sending sap to its branches in order to make leaves. The trees cannot send sap up if it's frozen.) With the start of warmer weather upon us and the sap flowing, Dubie Family Maple was able to start collecting sap which is boiled down to make delicious Maple Syrup!
We had our first boil of 2015 yesterday and were able to produce 125 gallons of Vermont Pure Organic Maple Syrup with the sap made from the first "run" of the season.
At Dubie Family Maple we use a steam boiler to help us concentrate sap into Maple Syrup. A fun addition added by Co-founder and Lead Sugar Maker, Mark Dubie, this year is a steam whistle connected to our boiler. When Dubie Family Maple staff are boiling, we can pull a cord and a whistle will sound to signify we are makin' maple! Check out the video below taken by Co-Founder, Brian Dubie, as he announces the start of season!
A huge thank you to all of our Friends, Family and Fans! Stay tuned to our blog, website, and Facebook page for more updates and pictures as we get our 2015 Sugaring Season underway!
30 January, 2015
With the big game a few days away, many people have made plans to watch the Super Bowl. (Or if you are like me, the commercials!) Nothing goes together better than Family, Friends, Football and FOOD! Dubie Family Maple has a great sweet, salty and spicy snack that is perfect for your Super Bowl get together - Maple Chipotle Peanuts! What is even better, that it takes just three simple ingredients and they are quick and simple to make.
For this Super Bowl Snack you will need:
2/3 Cup Dubie Family Maple Syrup (Any grade will do, but we recommend the Darker Cooking Syrup)
1/2 teaspoon Chipotle Powder
2 cups salted, dry roasted peanuts
Simmer the Dubie Family Maple Syrup and the chipotle powder in a sauce pan over medium to high heat until reduced by half. This should take about 5 minutes. Don't forget to stir so the maple syrup does not burn. Once reduced, stir in your peanuts until evenly coated. Spread over parchment paper and allow the peanuts to completely cool. That's it, we told you this one was simple!
Football fans will all enjoy these sweet and spicy nuts, but be warned, they are addicting! If you are not a big fan of peanuts you can replace then with any type of your favorite dry roasted nut. Thank you to Janet Mattern for sharing your recipe!