Foods Recipes

1/2 c Unsalted butter, room

-temperature 3/4 c Plus 3 Tb, pure maple syrup

2/3 c Chopped walnuts

1 1/3 c All-purpose flour

1 tb Sugar

2 1/2 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

1 c Yellow cornmeal

1 1/3 c Buttermilk

2 lg Eggs

1/4 c Unsalted butter, melted,

-cooled Beat 1/2 cup butter in small bowl until fluffy. Gradually add 1/2 cup maple syrup and beat until well blended. (Maple butter can be prepared 2 days ahead. Cover and refrigerate. Bring to room temperature before using.) Preheat oven to 375 deg F. Line twelve 1/2 cup muffin cups with muffin papers. Combine walnuts and 3 tablespoons maple syrup in small bowl; set aside. Sift flour, sugar, baking powder, baking soda and salt into medium bowl. Mix in cornmeal. In separate bowl beat buttermilk, eggs, melted butter and remaining 1/4 cup maple syrup to blend. Add egg mixture to dry ingredients, stirring just to combine. Do not overmix. Divide batter among prepared cups. Spoon some maple-walnut topping over each muffin, dividing evenly. Bake until tester inserted into centres of muffins comes out clean, about 20 minutes. Remove muffins from pan and cool 15 minutes. Serve warm with maple butter. Source: Bon Appetit, Nov/91

Posted by Linda Davis

---------------------------LISA CRAWLEY TSPN00B--------------------------- 1 c Brown Sugar; dk or light

1/2 c Margarine

2 Eggs; unbeaten

1 c Ripe Bananas; mashed

1/8 c Maple Syrup

1/8 c Milk

2 c Flour

1 ts Baking Soda

1/2 ts Baking Powder

1/8 ts Salt

Cream sugar with butter. Add and mix the next 3 ingred. Sift and add the dry ingred. and mix thoroughly. Put mixture in 6x10 greased loaf pan. Bake 40-45 min. in 350 oven. Sift some confectioners'

sugar on bread when cooled.

-----------------------------------CRUST----------------------------------- 1 pk Pie crust (15 oz)

1 t Flour

----------------------------------FILLING---------------------------------- 1/2 c Sugar

1 t Cinnamon

1/2 t Salt

1/4 c Raisins

1/4 c Chopped pecans

2 cn Pumpkin filling (16 oz)

1 1/2 c Evaporated milk

1 t Maple flavor

2 ea Eggs,slightly beaten

----------------------------------TOPPING---------------------------------- 1 c Whipping cream

2 T Powdered sugar

1/2 t Maple flavor

1 x Pecan halves

Prepare pie crust,according to package directions,for one crust pie.Refrigerate remaining pie crust for later use.Heat oven to 425 degrees.Place prepared crust into a 10" tart pan with removable or a 9" pie pan.Press in bottom and up sides of pan. Trim edges,if

necessary. In a large bowl,combine all filling ingredients;blend well. Carefully,pour into pie crust lined pan.Bake for 40 to 50 minutes or until knife inserted in center comes out clean.Cool.In a small bowl,beat cream until soft peaks form.Blend in powdered sugar and maple flavor;beat until stiff peaks form.Spoon or pipe over filling.Garnish with pecan halves.Store in refrigerator.

Pastry for one crust 3/4 c Sugar

1 c Dark maple syrup

2 Eggs, slightly beaten

4 T Butter or margarine

1 t Vanilla

1 c Pecans - coarsely broken

Line pie plate with pastry. Boil sugar and syrup for about 2 minutes. Pour slowly over beaten eggs, stirring vigorously. Add butter (or margarine), vanilla and nutmeats. Pour into unbaked pastry lined pie plate. Bake at 400? for about 30 minutes. From Maple Dessert Recipes by Massachusetts Maple Syrup

1/4 c Butter or margarine, melted

1 c Dark brown sugar

1 c Dark amber maple syrup

3 Eggs, well beaten

1/4 t Salt

1 t Vanilla

1 c Pecans

1 9" pie shell

Cream butter or margarine and sugar. Add syrup, eggs, salt, and vanilla. Mix together and add pecans. Bake 5 minutes at 450?F then reduce heat to 350?F and bake about 40 minutes until firm. Makes one 9" pie.

From Connecticut Maple Syrup Recipes by Maple Syrup Producers