A FAMILY TRADITION ALL NATURAL PRODUCT

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A Family TraditionIn 1928, Paul Anderson first shared the distinct taste of Wisconsin’s delicately sweet Pure Maple Syrup he created with friends and family. At the time, tapping sugar maples and making maple syrup was nothing more than a hobby. But Paul soon found out, that when you do something really well, you create demand, so Anderson’s Pure Maple Syrup was born.

Today, nearly four generations later, we continue this family heritage on the very sugarbush our grandfather tapped years ago.

Each spring, just as the snow begins its melt, the tradition continues. We gather family and friends who’ve been trained in the art of tree tapping and trek into the sugarbush to begin the process of harvesting the sap from thousands of sugar maples. Throughout the days and nights, we vigorously boil the day’s harvest to distill the rich, wild flavors that are unique to Wisconsin Sugar Maples.

Everything Tastes Better with Anderson’s Pure Maple Syrup

Everything Tastes Better with Anderson’s Pure Maple Syrup

Maple Pecan Sticky Buns • 2 packages (1/4 ounce each) active dry yeast • 2 cups warm water (110° F to 115° F) • 1/4 cup shortening • 1/2 cup sugar • 1 large egg • 2 teaspoons salt • 6 to 6-1/2 cups all-purpose flour • 6 tablespoons butter, softened • 3/4 cup packed brown sugar • 1 tablespoon ground cinnamon • 3/4 cup chopped walnuts • 1-1/2 cups Anderson’s Pure Maple Syrup • Additional brown sugar

In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, salt and 5 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and refrigerate overnight or up to 24 hours. Punch dough down. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16x10-in. rectangle. On each rectangle, spread 2 tablespoons butter; sprinkle each with 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup walnuts. Pour Anderson’s Pure Maple Syrup into three greased 9-in. round baking pans. Sprinkle with additional brown sugar. Tightly roll up each rectangle, jelly-roll style, starting with a short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes. Preheat oven to 350° F. Bake 25-30 minutes or until golden brown. Cool in pans 5 minutes; invert onto serving plates. Yield: 2-1/2 dozen.

- From www.tasteofhome.com

Maple Cinnamon Applesauce • 3 red apples • 3 pippin apples • 1/4 cup plus 2 tablespoons real Anderson’s Pure Maple Syrup

Peel, core and chop the apples into 2-inch chunks. In a heavy, nonreactive Dutch oven or saucepan over medium heat, combine the apple chunks, Anderson’s Pure Maple Syrup, cinnamon and lemon juice. Cover and simmer for about 12 minutes, or until the apples have softened up a bit. Uncover the pot and continue cooking, stirring occasionally to break up the larger chunks, until the apples are soft but still have some texture (5 to 10 minutes). Remove from heat and, if necessary, add more Anderson’s Pure Maple Syrup, cinnamon or lemon juice to taste. Serve warm or chilled; let it cool to room temperature before storing it in the fridge.

- From cookieandkate.com

• 1 tablespoon ground cinnamon• 1 tablespoon fresh lemon juice (or more to taste)• dash of sea salt

Everything Tastes Better with Anderson’s Pure Maple Syrup

Easy Refrigerator Sweet Rolls • 2 cups warm water (110°F - 115°F) • 2 packages active dry yeast • 1/2 cup Anderson’s Pure Granulated Maple Sugar

Dissolve yeast in water – stir in sugar, salt, shortening, and eggs. Mix in flour until dough is no longer sticky. Place in greased bowl, cover, and place in refrigerator to rise. Dough can be kept refrigerated for up to 2 weeks. About 2 hours before baking, remove from refrigerator and flatten out dough into a large rectangle. Brush dough with 2 Tbsp. melted butter or margarine. Sprinkle with 1/2 cup Anderson’s Pure Granulated Maple Sugar and 1/2 cup chopped walnuts. Roll dough jelly style and cut into 1 1/2" wide pieces and place cut-side up in a greased pan. Cover and let rise for about 40 minutes. Bake at 350°F for 15-20 minutes. When rolls come out of the oven, spread Anderson’s Pure Maple Cream on top to frost.

• 2 tsp. salt • 1/4 cup shortening • 1 egg • 6 1/2-7 cups flour

• Anderson’s Pure Maple Cream

Everything Tastes Better with Anderson’s Pure Maple Syrup

Everything Tastes Better with Anderson’s Pure Maple Syrup

Maple-Bran Muffins • 3/4 cup Anderson’s Pure Maple Syrup • 2 eggs • 2 1/2 cups unprocessed bran • 1 cup sour cream or plain yogurt • 1 cup flour • 1/2 cup chopped nuts • 1 tsp. baking soda • 1/2 tsp. salt

Beat Anderson’s Pure Maple Syrup and Eggs until light and fluffy. Stir in Bran and let stand to allow Bran to soften. Fold in sour cream. Stir in remaining ingredients just until moistened. Batter should be lumpy – spoon into greased muffin tins. Bake at 400°F for 20 min. or until browned. Yield: 12 muffins. Serve warm.

- Submitted by Douglas Scholl

Easter Breakfast • Butter, for greasing • 6 eggs • 3 cups whole milk • 3/4 cup Anderson’s Pure Maple Syrup, plus extra for serving • 2 tsp. ground cinnamon, plus 1 Tbsp. • 1/4 tsp. fine sea salt • 1 lemon, zested • 3 (1-inch thick) slices (8 ounces) bread, cut into 1-inch cubes • 2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries • 3 Tbsp. granulated sugar

Place an oven rack in the middle of the oven. Preheat the oven to 350° F. Butter a 9 by 13-inch baking dish. Set aside. In a large bowl, beat the eggs until frothy. Add the milk, Anderson’s Pure Maple Syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish. In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set. Spoon onto serving plates and drizzle with Anderson’s Pure Maple Syrup.

Everything Tastes Better with Anderson’s Pure Maple Syrup

Maple-Apple Jam • 6 -7 lbs chopped peeled and cored apples, you want 3 quarts • 6 cups white sugar • 1 teaspoon cinnamon • 1⁄2 teaspoon allspice • 1⁄2 teaspoon nutmeg • 1⁄4 teaspoon ground cloves • 1 cup Anderson’s Pure Maple Syrup

In a large saucepan combine all the ingredients. Bring slowly to a boil over medium high heat. Stirring constantly bring heat up to high and rapidly bring mixture to gelling point. Remove from heat. Skim Foam. Ladle hot jam into hot jars leaving 1/4 inch head space. Adjust caps and process 10 minutes in a boiling water bath canner. Should make 8 half pints.

- From food.com

Everything Tastes Better with Anderson’s Pure Maple Syrup

Maple Pecan Scones • 3 cups flour • 1 cup chopped pecans • 1-1/2 Tbsp. baking powder • 3/4 cup butter

Preheat oven to 350°F. Grease and flour 9 x 13 baking sheet. Stir together the dry ingredients and pecans, using a fork. Cut in the butter to coarse meal. Whisk together in second bowl Anderson’s Pure Maple Syrup and heavy cream. Make a well in dry ingredients and slowly pour in the liquid ingredients with swift strokes; just until the dough clings together. Dough is firm. Roll out on floured surface to 2-inches thick. Cut scones with a 3-inch biscuit cutter. Bake on prepared baking sheet for 15-20 minutes.

• 2/3 cup Anderson’s Pure Maple Syrup • 1/2 cup heavy cream • 3/4 tsp. salt

Everything Tastes Better with Anderson’s Pure Maple Syrup

Maple-Glazed Bacon • 8 slices bacon • 2 tablespoons Anderson’s Pure Maple Syrup

Preheat oven to 400° F. On a parchment-lined rimmed baking sheet, arrange bacon in a single layer. Bake until fat is rendered and bacon is beginning to brown, 15 to 18 minutes. Carefully remove from oven and brush with Anderson’s Pure Maple Syrup. Bake until bacon is browned and sticky, 3 to 5 minutes. With tongs, transfer to a wire rack, then set rack on baking sheet and let bacon drain. Serve warm.

- from marthastewart.com

Everything Tastes Better with Anderson’s Pure Maple Syrup

- Recipe courtesy of Paula Deen

Baked French Toast Casserole • 1 loaf French bread (13 to 16 oz.) • 8 large eggs • 2 cups half-and-half • 1 cup milk • 2 tablespoons granulated sugar • 1 teaspoon vanilla extract • 1/4 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg • Dash salt • Praline Topping, recipe follows • Anderson’s Pure Maple Syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350° F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with Anderson’s Pure Maple Syrup.

Praline Topping:Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Praline Topping: • 1/2 pound (2 sticks) butter • 1 cup packed light brown sugar • 1 cup chopped pecans • 2 tablespoons light corn syrup • 1/2 teaspoon ground cinnamon • 1/2 teaspoon ground nutmeg

Everything Tastes Better with Anderson’s Pure Maple Syrup

Maple Fennel Country Sausage Patties • 1 teaspoon coarse salt • 1/2 teaspoon coarse black pepper • 1 teaspoon fennel seeds • 1 pound ground pork • 2 tablespoons Anderson’s Pure Maple Syrup • 1 tablespoon olive oil or vegetable oil

Combine salt, pepper and fennel in the bottom of a bowl. Add pork and mix to combine spices. Pour 2 tablespoons Anderson’s Pure Maple Syrup over the pork and work the meat again to combine the Anderson’s Pure Maple Syrup. Form meat into patties, 2 to 3 inches round. Cook patties in 1 tablespoon oil in a nonstick skillet over medium high heat 4 or 5 minutes on each side. Drain sausage patties on towel lined plate, then serve.

- Recipe courtesy of Rachael Ray

Everything Tastes Better with Anderson’s Pure Maple Syrup

Everything Tastes Better with Anderson’s Pure Maple Syrup

- From vodkaandbiscuits.com

Bangin’ Breakfast Potatoes • 3 medium golden potatoes - skin on • 1 tablespoon olive oil, plus more if needed • 2 pieces of bacon • 1-2 garlic cloves, minced • 1 tablespoon Anderson’s Pure Maple Syrup • parsley for garnish • salt • pepper • Seasoning (herbs and spices)

Before you do anything, freeze your bacon slices, that way when you’re ready to prep, it’ll be so much easier to chop! Wash the potatoes and dice into medium square pieces. To prevent any browning, place the already cut potatoes in a bowl filled with water. In the meantime, heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly. Once the oil is hot, drain the potatoes and add to the skillet. Season with salt, pepper, herbs and spices as needed. Cook for 10 minutes, stirring the potatoes often, until brown. If needed, add a tablespoon more of oil. Chop up the bacon and add to the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Toss it up a bit! The bacon will take 5-6 minutes to crisp. Once the bacon is cooked, reduce the heat to medium-low, add the minced garlic and toss. Season once more. Add dried or fresh parsley. Control heat as needed. Let the garlic cook until fragrant, about one minute.

Just before serving, drizzle with Anderson’s Pure Maple Syrup and toss. Let that cook another minute, giving the potatoes a caramelized effect. Serve in a warm bowl with a sunny side up egg!

PURE MAPLE SYRUP SINCE 1928

Anderson’s Maple Syrup, Inc., 2388 40th Street, Cumberland, WI 54829

Phone: 715.822.8512 www.AndersonsMapleSyrup.com

A FAMILY TRADITION ALL NATURAL PRODUCT