Recipes

Maple Frosted Red Velvet Cupcakes

Fuller's Sugarhouse

Ingredients
  

For the Cupcakes

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 Tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • 6 Tbsp vegetable oil
  • 1 Tbsp white vinegar
  • 2 tsp vanilla extract
  • 1 Tbsp red food coloring

For the Maple Butter Frosting

  • ½ stick butter softened
  • 3 cups confectioners’ sugar
  • 4–6 Tbsp Fuller’s Sugarhouse Pure Maple Syrup

Instructions
 

  • Preheat oven to 350 degrees.

Make the Cupcakes

  • Line cupcake pan with liners.
  • Whisk the flour, sugar, baking soda, cocoa and salt in a large bowl and set aside.
  • Whisk the buttermilk, oil, vinegar and vanilla in a large bowl, then slowly whisk in the dry ingredients mixture.
  • Stir until combined, then add in the food coloring.
  • Fill the cupcake liners 2/3 full and bake for 15 minutes.

Make the Frosting

  • Cream together the butter and sugar using an electric mixer.
  • Once combined, gradually add Fuller’s Sugarhouse Pure Maple Syrup.
  • Frosting should be light and spreadable. 

Decorate the Cupcakes

  • Let cupcakes cool completely before frosting. While the cupcakes are cooling, begin making the Maple Butter Frosting.
  • After the cupcakes are completely cooled, decorate as desired.

Maple Fudge Brownies

Fuller's Sugarhouse

Ingredients
  

  • 1/2 cup butter
  • 1/3 cup cocoa
  • 2 eggs
  • 1 cup Fuller's Sugarhouse pure maple syrup
  • 1/2 tsp vanilla
  • 3/4 cups flour
  • 1/2 cup nuts optional

Instructions
 

  • Mix all ingredients together.
  • Pour into an 8″ x 8″ pan.
  • Bake at 350 degrees for 30 minutes.

Cinnamon Sweet Rolls

Halladay’s Harvest Barn

Ingredients
  

  • cup sugar
  • 1 tsp. of cinnamon
  • 1/2 cup brown sugar
  • 4 Tbsp. butter melted
  • 1 package Halladay's Vermont Beer Bread Classic Mix
  • 1 12 oz. can or bottle beer or club soda
  • 1/2 cup walnuts or pecans chopped (optional)

Instructions
 

  • Preheat oven to 350˚F.
  • Combine sugar and cinnamon; set aside.
  • Combine brown sugar and butter; also set aside.
  • Lightly grease an 8-inch round cake pan.
  • Mix beer bread with beer or soda.
  • Scoop about a ¼ cup of batter with your hands and roll in cinnamon sugar mixture.
  • Place on prepared pan and continue until all the dough is used up.
  • Pour brown sugar and butter mixture on rolls.
  • Sprinkle with nuts, if desired.
  • Bake for about 35 minutes.
  • Cool slightly, pull apart and serve.

Cinnamon Swirl Bread

Halladay’s Harvest Barn

Ingredients
  

Batter

  • 1 package Classic Vermont Beer Bread Mix
  • 12 oz beer or club soda

Topping

  • ½ stick butter melted
  • ¼ cup brown sugar
  • ¼ cup flour
  • 1 Tbsp sugar
  • ½ tsp cinnamon
  • Pinch of salt

Instructions
 

  • Preheat oven to 350°F.

Prepare the Batter

  • Pour contents of Classic Beer Bread Mix into a bowl.
  • Add beer or club soda and stir to incorporate ingredients.
  • Pour half of the batter into a greased loaf pan.

Prepare the Topping

  • In a separate bowl, prepare the topping by combining the melted butter and brown sugar.
  • Add the flour, sugar, cinnamon and salt.
  • Stir until well blended.

Assemble and Bake

  • Pour half of the topping mixture on top of the first layer of batter.
  • Pour remaining batter on top of topping mixture, then top with remaining topping mixture.
  • Swirl topping slightly into the batter.
  • Bake for 50 to 55 minutes, until crust is golden, and a toothpick inserted in the middle comes out clean.

Garlic Cheddar Mini Beer Bread Muffins

Halladay's Harvest Barn

Ingredients
  

  • 1 package Halladay's Vermont Beer Bread Garlic Herb
  • 1 can beer
  • 1 cup shredded cheddar cheese
  • 4 Tbsp melted butter

Instructions
 

  • Preheat oven to 350 F.
  • Mix all ingredients together.
  • Fill small greased muffin cups ¾ of the way full.
  • Bake for 15 to 20 minutes until brown on top and crusty.
Halladay's Cheddar Chive Beer Bread

Cheddar Chive Beer Bread

Halladay’s Harvest Barn

Ingredients
  

  • 1 package Classic Vermont Beer Bread
  • 2 Tbsp of Halladay’s Harvest Barn Garlic Chive Dip & Seasoning Blend
  • 1 cup of grated cheddar cheese to dry contents of Classic Beer Bread mix before adding beer.
  • 1 12 oz can or bottle of beer or club soda
  • ½ stick butter melted

Instructions
 

  • Preheat oven to 350°F.
  • Pour Classic Beer Bread mix into a bowl.
  • Add beer or club soda then stir to incorporate ingredients.
  • Pour batter into a greased loaf pan, add melted butter to the top.
  • Bake for 50 to 55 minutes, until crust is golden, and a toothpick inserted in the middle comes out clean.

Dottie's Cranberry Sauce Recipe

Ingredients
  

  • 2 c. fresh Cranberries
  • 8 oz. Apple Hill Christmas Jam Strawberry/Cranberry Jam
  • 1/4 c. Orange Juice

Instructions
 

  • Combine ingredients in a saucepan.
  • Bring to a boil.
  • Lower heat and simmer for about 15-20 minutes (depending on the consistency you like).
  • Stir occasionally to prevent burning on the bottom. It changes from thin to thick pretty fast, so keep an eye on it.

Thanksgiving Turkey Sandwich with Cranberry Chutney

Typically you would use leftover turkey from Thanksgiving to make this classic holiday sandwich however due to COVID this year, not all of us will be enjoying a large bird with friends and family. We decided to make this recipe with a store bought split turkey breast and drumstick, that way if you are not planning on a big Thanksgiving turkey, you can still make it just by picking up a turkey drumstick and split breast from the grocery store. You still make all the fixing to go along with it, stuffing and gravy and then serve it over some toasted French bread with a good dollop of Wozz! Cranberry Orange Cognac Chutney. YUMMMM.... Happy Thanksgiving To All of You!!

Ingredients
  

  • Roasted Turkey Ingredients:
  • 1 Large Turkey Drumstick
  • 3-4 lb Turkey Breast bone-in
  • Olive Oil
  • Salt & Pepper
  • Stuffing Ingredients:
  • 12 oz Dry Stuffing Bread Mix we used store bought Arnold's Herb Cubed Stuffing Brand - but make the stuffing you prefer
  • 1 c. Celery Diced
  • 1 c. Onion Diced
  • 4 Tbsp Butter 1/2 stick
  • 2 c. Chicken Stock
  • Gravy Ingredients:
  • Turkey Drippings From Roasting Pan
  • Flour
  • Butter
  • Salt & Pepper
  • Bread:
  • French Bread sliced 1 inch thick and toasted you can also use sourdough if desired
  • Cranberry Sauce Ingredients:
  • Wozz! Cranberry Orange Cognac Chutney
  • Garnish Ingredients:
  • Sage & Parsley for garnish
  • Kale blanched for a bit of green if desired - but not necessary

Instructions
 

  • Roast Your Turkey* - Preheat oven to 400 degrees F. Rub turkey split breast and drumstick with olive oil and season with salt and pepper. Place in medium sized roasting pan. Roast for approximately 40 minutes (cooking times will vary depending on size, oven, etc). Check internal temperature so it is 165 degrees, or poke with knife at deepest part and make sure juices run clear. If juices do not run clear, roast for additional 5 minutes or so and check again.
  • While Turkey is Roasting, Make Your Stuffing - I simply followed package directions on my stuffing mix. We used Arnolds Herbed Cubed Stuffing Dry Mix and stove top instructions are: Melt butter in large skillet over medium high heat, add your diced onion and celery, saute for 5 minutes. Add stock and bring to a boil. Add stuffing mix to a large bowl and pour hot stock mixture over stuffing. Mix well and fluff with fork.
  • Once Turkey Has Finished Roasting, Remove Turkey From Pan, Leave Turkey Drippings in Pan and Make Your Gravy Directly in Roasting Pan. Place roasting pan with turkey drippings on stovetop burner on medium heat. With a wooden spoon, stir 1/3 cup flour, 1 Tablespoon of butter and pan drippings together until it comes together as a light golden roux. Slowly whisk in 2 cups of chicken stock, a little at a time to avoid lumps, until all the stock has been added. Season with salt and pepper to taste. Continue to cook on medium until bubbling. Once nice and hot, either strain gravy through a strainer to remove lumps before serving or put into a small blender and give it a little blitz. Keep warm until ready to serve.
  • Slice Your Turkey and Make Your Thanksgiving Sandwich. Add toasted french bread to plate, top with blanched kale (optional), add stuffing, add sliced turkey, drizzle with hot gravy and top with Wozz! Cranberry Orange Cognac Chutney. Garnish with finely chopped parsley and sage if desired. Serve.

Notes

*There are many options to cooking your turkey and seasoning it. You can add a cup of stock to roasting pan if desired, you can also cover your turkey with foil to keep from drying out, you can roast it for longer on a lower heat, you can season it with dried sage, poultry seasoning, etc. Everybody has their turkey ways...so roast your turkey how you like or follow package directions.
Ready to try this recipe? Get your Wozz! Cranberry Orange Cognac Chutney here.

Thumbprint Cookies

A holiday favorite! We recommend using Zelda's or Apple Hill Farm jams or jellies for the filling.
Prep Time 20 minutes
Cook Time 15 minutes

Equipment

  • 1 mixing spoon
  • 1 mixing bowl
  • 1 teaspoon
  • 1 baking sheet

Ingredients
  

  • 1/2 c. confectioners’ sugar
  • 1 c. butter softened
  • 2 tsp pure vanilla extract
  • 2 c. All-purpose flour
  • 1/4 tsp salt

Instructions
 

  • Preheat oven to 325º.
  • Mix together 1/2 cup confectioners’ sugar and 1 cup softened butter.
  • Add 2 tsp. pure vanilla, blend in 2 cups flour & 1/4 teaspoon salt. Mix thoroughly but do not over beat.
  • Roll into small balls about 3/4″ to 1″ in diameter. Place balls about 1″ apart on baking sheet.
  • Make a depression in the center of each ball by pressing down gently with your thumb or spoon.
  • Fill depression with a teaspoon of your favorite marmalade.
  • Bake 12-15 minutes or until golden brown.
  • Cool on your counter not on a cookie rack. May be dusted with confectioners’ sugar.

Notes

Recipe from Mountainbrook of Vermont.

Balsamic Roasted Brussels Sprouts

Prep Time 10 minutes
Cook Time 30 minutes

Equipment

  • 1 large mixing bowl
  • 1 roasting pan oven safe to 450F

Ingredients
  

  • 1 pound brussels sprouts
  • 1/3 c. Wozz! Balsamic Fig Mostarda Spread
  • 1.5 Tbsp Balsamic Vinegar
  • 2 Tbsp Olive Oil
  • 1 sprinkle Salt and Pepper to taste

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit.
  • Cut ends of Brussels sprouts, remove outer leaves and cut the large ones in half and leave the small ones whole.
  • In a large bowl combine olive oil, balsamic vinegar and Wozz! Balsamic Fig Mostarda Spread.
  • Add Brussels sprouts and toss so mixture is coated onto Brussels sprouts.
  • Transfer the coated Brussels sprouts to an oven-safe roasting pan and drizzle with any sauce mixture left in the bowl.
  • Sprinkle with salt and pepper.
  • Roast for 25-30 minutes, longer if you want them extra crispy and serve.

Notes

Recipe from Wozz! Kitchen Creations