Maple Acres
Maple Acres

Contact Details

Maple Acres

535 S 500 E

Avilla, IN 46710

 

Phone: 260 636-2073
Email: maple-acres@hotmail.com

 

Visiting Maple Acres

Sugaring season in Northern Indiana generally runs from early February through March.  This time frame is totally weather dependant and may vary.  We love to have visitors, but ask you to call ahead and check on conditions in the sugarbush.  Tours are available throughout the year by appointment and limited to small groups. Call for more details!

 

Maple Acres is proud to be a member of Indiana Maple Syrup Association, Noble County Tourism Bureau and Indiana Marketmaker.

 

Maple acres is registered with FDA and is a licensed Food Retail Establishment facility.

Get Social With Us

Tasty Maple Treats

 

                                           Maple Whole Wheat Bread

7 cups whole wheat flour                           1 1/2 cups low fat 2% milk

2 tsp salt                                                     1/2 cup water

2 envelopes Quick Rise yeast                    1/4 cup vegetable oil

1/3 cup Maple Syrup                                   2 eggs, lightly beaten

Reserve 1 cup flour. Combine remaining flour, salt and yeast in large mixing bowl. heat milk, water, oil and maple syrup until very warm, 120 deg. Stir warm liquid into dry ingredients. Beat in eggs. Mix in enough reserved flour to make soft dough that does not stick to bowl. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Cover, let rest for 40 minutes in a warm place. Shape dough into 2 loaves. Place in well greased 9x5 loaf pans. Cover, let rise in a warm draft-free place until double in size, about 40 to 55 minutes. Bake at 350 deg. for about 35 to 40 minutes or until done. Remove from pans to wire racks to cool. Serve with maple butter, maple jelly or Maple Syrup!

 

                                                                               Maple Bush Baked Beans

2 cups dried navy beans                                     1/2 cup pure Maple Syrup

4 cups water                                                       2 tsp salt

1 medium onion, chopped                                   1 tsp dry mustard

2 Tbsp. butter                                                       1/2 tsp ground cinnamon

1/2 cup molasses                                                1 tsp ground ginger

Cover beans with water and soak overnight. Drain beans and combine with water in 2 1/2 qt. saucepan. Bring to boil over high heat. Cover saucepan and reduce heat; simmer for 2 hours. Drain beans, reserving 2 cups liquid (add water to equal 2 cups if necessary). In small skillet, saute' onion in butter until limp. Preheat oven to 325 deg. In lightly greased 2 1/2 qt baking dish, combine beans, onion, reserved liquid, molasses, Maple Syrup, salt mustard and spices. Mix well, cover and bake for 2 hours, stirring occasionally, adding boiling water if necessary. uncover and bake for 35 to 40 minutes or longer to brown. Note: Coca-Cola is nice mixed in with the beans while baking in oven.

 

                                                                                  Maple Pecan Pie

1/4 cu butter or margarine                                             1/4 tsp salt

1/2 cup brown sugar                                                     3 eggs

1 cup Maple Syrup                                                         1 cup pecan halves

1 unbaked pie shell

Cream butter to soften in small mixing bowl. Add sugar gradually and cream until fluffy. Add Maple Syrup and salt; beat well. Add eggs, 1 at a time, beating thoroughly after each. Stir in pecans. Pour into unbaked pastry shell. Bake at 350 deg. for 50 minutes or until knife comes out clean. Cool.

 

                                                                                 Maple Caramels

1/2 cup Maple Syrup                                           6 Tbsp flour

1/4 cup sugar                                                       6 Tbsp butter

1 1/2 cups heavy cream                                       1 tsp vanilla

1 cup chopped nuts

In saucepan, combine maple syrup, sugar, cream, flour and butter. Cook slowly, stirring constantly, to 245 deg. Remove from heat, stir in vanilla and nuts. Pour into buttered 8 inch pan. Cut into squares when slightly cooled. These are delicious with a different texture and flavor.

 

                                                                             Maple Glazed Chicken Wings

2-3 pounds whole chicken wings         2 Tbs Dijon Mustard

1 cup Maple Syrup                               2 tsp Worcestershire sauce

2/3 cup chili sauce                                 1/4 tsp crushed red pepper flakes

1/2 cup finely chopped onion

Cut chicken wings into 3 sections. Discard wing tip. In a large resealable plastic bag or shallow glass container, combine remaining ingredients. Reserve 1 cup for basting. Refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover container. Refrigerate for 4 hours, turning occcasionaly. Drain and discard marinade. Grill chicken covered over medium heat for 12-16 minutes turning often. Brush with reserved marinade. Grill uncovered, for 8-10 minutes or until juices run clear, basting and turning several times. Note: the wings may be baked in a 375 deg. oven for 30-60 minutes.

 

                                                                                    Maple Glazed Ham

1 Ready cooked ham                     1 tsp. ground cloves

1/3 cup maple syrup                         1/2 can pineapple rings

1/2 cup pineapple juice

Mix Maple Syrup, pineapple juice and cloves together in small mixing bowl. Blend well. Pour

1/2 of mixture over ham in casserole. Place pineaapple rings over ham and pour remaining syrup over ham. Bake at 325 degreees for 1 hour, basting often.

 

                                                                                Crispy Maple Spareribs

3 Pounds lean pork spareribs             1 small onion

3/4 cup pure Maple Syrup                 1 Tbs. chili ssuce

1 Tbs. red wine vinegar                     1 Tbs Worcestershire sauce

1/ tsp dry mustard                             Salt and pepper

Preheat oven to 400 deg. Arrange ribs on wire rack in roasting pan and roast for 30 minutes

Combine onion, maple syrup, chili sauce, vinegar, Worcestershire, mustard and salt and pepper to taste in small saucepan and bring to boil: boil for 5 minutes. Reduce oven to 350 deg. Remove the rib from rack and arrange in a baking pan; brush them with the sauce. Bake uncovered for 45 to 60 minutes, basting frequently, until ribs are glazed to a deep mahogany color. Cut between the rib bones with a sharp knife and serve.

 

                                                                                 Maple Krinkle Top Cookies

1 cup butter, softened                         1 cup packed brown sugar

1 egg                                                   1 cup real maple syrup

1 teaspoon vanilla extract                   2 teaspoons baking soda

½ teaspoon salt                                   4 cups all-purpose flour

Granulated raw sugar for rolling

Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

In a large bowl, cream the butter and brown sugar. Add the egg, syrup and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir

into mixture until well blended. Shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly.

Bake 8-10 minutes in the preheated oven. Let cool on wire rack.

Makes about 60 cookies.

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