Maple Pecan Pie
1 9" pastry pie shell
3 eggs
1 8 oz. (250 ml.) Bottle of pure maple syrup
½ cup light brown sugar, firmly packed
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 ¼ cups pecan halves or pieces
In bowl, combine the ingredients except (of course) for the pie
shell. Pour into the shell. Bake in
lower rack of 350F oven for 35-40 minutes or until golden. Cool.
Maple Cookie Bars
½ cup sugar
½ cup shortening, softened
½ cup pure maple syrup
1 egg
2/3 cup flour
1 cup nuts, chopped
1 cup rolled oats
½ teaspoon baking powder
1 teaspoon vanilla
Mix ingredients well. Pour into greased square pan. Bake at
350F for 30-35 minutes. Cut into squares while warm.
Maple Apple Crisp
¾ cup pure maple syrup
¼ cup granulated sugar
¾ cup sifted flour
¼ teaspoon salt
½ cup butter
3 apples, sliced and cored
Line greased pie pan with sliced apples. Blend the remaining
ingredients in a bowl. Spoon over
the apples; sprinkle with cinnamon, if desired. Bake at 425F
oven for 15 minutes and then reduce
the heat to 350F for 35-40 minutes. For topping, add
whipping cream, flavoured with 1
tablespoon of maple syrup when beating the cream.
Maple Creme Brulee
1 quart heavy cream
1 vanilla bean
½ cup sugar
9 egg yolks
1/3 cup pure maple syrup
Heat cream with vanilla bean and sugar on medium heat, while stirring,
until sugar dissolves. Do
not boil. Remove from heat and remove vanilla bean. Whisk egg yolks
and maple syrup together.
Slowly add cream to the egg mixture. Pour equal amounts of custard
mixture into 8 individual
ramekins. Place ramekins side by side in a roasting pan and fill with
warm water half way up the
sides of ramekins. Bake in preheated 350F oven for 45 minutes, until
custard is set. Cool in refrigerator until serving time. Before serving,
sprinkle top of each custard dish evenly with brown
sugar and run under broiler until sugar caramelizes. Remove and serve.
Maple Sponge Cake
1 cup pure maple syrup
6 eggs
1 cup flour
1 teaspoon vanilla (optional)
Separate the eggs. Place the whites in a large bowl and the
yolks in a medium size bowl. Sift
flour several times into a small bowl. Beat the egg white until
their stiff, but not dry. Set aside.
Beat yolks until their light and add syrup and vanilla. Beat
again to mix well. Pour yolk mixture
into the whites and gently fold them with a wire whisk until
blended. Gradually add flour 1
tablespoon at a time while folding the mixture. When blended,
pour into large tube baking pan.
Pan may be lightly greased and floured. Bake at 325F for an
hour. Cool on rack then remove
from the cake pan.
Serves 10 -12.
Maple Gingerbread
2 cups of flour
1 egg, beaten
1 cup sour cream
1 cup pure maple syrup
1 teaspoon ginger
½ teaspoon salt
1 teaspoon baking soda
Combine and sift dry ingredients into a bowl. Mix maple syrup
with the beaten egg and add the
sour cream. Combine the mixtures and bake in moderate
oven (325F-350F) for 40 minutes.
Serves 8.
Maple Bars
½ cup sugar
2/3 cup sifted flour
½ cup soft shortening (or ¼ cup of butter and ¼ cup
shortening)
1 cup nutmeats
1 cup rolled oats
½ teaspoon baking powder
½ cup pure maple syrup
1 teaspoon vanilla
1 egg
Preheat oven to 350F. Grease a square pan, 8”x8”. Mix all
the ingredients thoroughly. Spread
into prepared pan. Bake for 30-35 minutes. Cut into squares
while still warm.
Makes approximately 16 bars.
Maple Syrup Nut Cake
2 ¼ cups flour
2/3 cup white sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup pure maple syrup
½ cup soft shortening
½ cup milk
2 eggs
1 cup chopped nuts
Sift dry ingredients together into bowl. Add maple syrup,
shortening and milk. Beat for 2 minutes. Add eggs and beat
for 2
minutes. Add chopped nuts and mix well. Pour into 2 greased
and floured 9” cake pans. Bake in 350F oven for 25 to 30
minutes. Frost with Maple Butter
Frosting.
Serves 18
Maple Butter Frosting
½ cup butter
¼ cup chopped walnuts or pecans
3 cups confectioners/icing sugar
4 to 6 tablespoons pure maple syrup
Thoroughly cream butter and sugar, adding maple syrup
until light and spreadable. Add nuts and frost cake.
