Our Favorite Recipes

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Crust:

1 C. melted butter

½ C. granulated sugar

1 tsp. vanilla extract

½ tsp. salt

2 C. All purpose flour

Combine all ingredients. Press into a 9” x 13” greased pan, and bake at 350 degrees for 15 minutes.

Pecan Topping:

½ C. butter

½ C. granulated maple sugar

½ C. Milroy Farms Maple Syrup

2 T. heavy cream

2 beaten eggs

3 C. roughly chopped pecans

(For an extra hint of maple, use our Maple Glaze Pecans!)

Whisk together butter, maple sugar, maple syrup, and heavy cream. Boil for 3 minutes. Take ½ C. of the hot mixture and slowly drizzle into the beaten eggs whisking constantly. Slowly add the egg mixture back into the pot, whisking constantly so the eggs don’t scramble. Stir in the pecans and spread evenly over the crust. Return to the oven and bake for 30-35 minutes until a toothpick comes out clean. Cool completely before cutting.

 10oz bag of pretzels                                                                                                                         

¼ C. unsalted butter (melted)                                                                                                      

½ C. Milroy Farms Maple Syrup

Pour pretzels on a cookie sheet. Mix the melted butter and syrup together, and pour over top of the pretzels. Using a rubber spatula, gently stir the pretzels around. Bake at 300 degrees for 10 minutes, stir, bake 10 minutes, stir, and bake a final 10 minutes for a total of 30 minutes. Stir one last time and dump onto parchment paper spread out on a counter to cool. When they are cool enough to touch them, separate the ones that are stuck together before they cool completely.

Cake

½ C. unsalted butter, softened

1 C. Milroy Farms Maple Syrup

2 Large eggs

1 tsp. vanilla

1 tsp. baking soda

½ C. chopped nuts (optional)

1 tsp. baking powder

½ tsp. salt

2 C. all purpose flour

1 C. sour cream

2 medium tart apples, peeled, cored and chopped

Topping

¼ C. Milroy Farms Maple Syrup

¼ C. brown Sugar or maple sugar

2 T. butter

1 tsp. ground cinnamon

½ tsp. ground nutmeg

Icing 

2 C. powdered sugar

1 tsp. vanilla

3-4 T. whole milk 

(Or use Milroy Farms Maple Spread for icing!)

Preheat oven to 375 degrees. Grease and flour a 9x13 baking pan. In a large bowl, cream the butter and maple sugar. Add the eggs and vanilla. In a medium bowl, mix the baking soda, baking powder, salt and flour together. Alternate adding the sour cream and flour mixture to the butter mixture. Fold in the apples. Pour the cake mixture into the prepared pan. In another bowl, combine the topping ingredients. Sprinkle this over the batter. Bake for approximately 30 minutes. Test with a toothpick. Cool in pan 10 minutes before removing from the pan to a wire rack to cook completely, top with icing. To make the icing add the sugar and vanilla into a bowl. Stir, adding milk until desired consistency. Drizzle over the cake slices before serving.