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Maple Recipes

Maple Cream Pie

-1 cooked pie crust
-Combine in a microwave dish:
-2 1/4 cups milk
-3 egg yolks, beaten
-4 heaping Tbs Flour
-1 dash of salt

- Mix well and microwave on high stirring every five minutes. I do 2-five minute settings, followed by 2 minutes.
Add 2 tsp vanilla and stir.
Put pudding in pie crust. I like to make a meringue with the egg whites. Beat them with 1/2 tsp vanilla, 1/4 tsp cream of tartar. Gradually add 6 Tbs of sugar while beating to stiff and glossy peaks. Spread over hot filling and bake 350 degrees for 12-15 minutes

Cool the pie, cover and store in fridge.


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Armande and Carol's 
Perfect Maple Dumplings

- 1 egg
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 cup milk
Grade B Baking Maple Syrup

- Mix egg, flour, baking powder and milk. Drop by spoonfuls into boiling syrup.


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Aunt Suzzie's Maple Pudding Cake

- 1 1/2 cups flour
- 2 tsp. baking powder
- 3/4 cup milk
- 3/4 cup water
- 3/4 cup sugar
- 1/4 tsp. salt
- 1 1/2 cups
Grade B Maple Syrup
- 2 tbs. butter
Combine dry ingredients. Stir in milk. Spread into greased 9" pan or 2 quart casserole dish. Heat in a pan the maple syrup, water and butter, until the butter melts. Pour over batter. Bake at 350 degrees for 45 minutes. Serve warm. Enjoy!


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Maple Pumpkin Bread

- 1 1/2 cups Grade B Maple Syrup
- 1 1/2 cups sugar
- 4 eggs
- 3/4 tsp. salt
- 3/4 tsp. baking powder
- 1 1/2 tsp. cinnamon
- 3 cups mashed pumpkin (I often use squash)
- 1 cup oil
- 4 1/2 cups flour
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. cloves
- 1 1/2 tsp. nutmeg
Beat syrup, sugar, eggs and oil together; add pumpkin. Add dry ingredients. Bake at 300 degrees for 1 hour and 20 minutes. Test with cake tester. Makes 3 standard loaves or 5-6 small loaves. This bread freezes excellently.


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Maple Walnut Scones

This recipe is for Maple Walnut Scones.  It is a fun bread making, family activity that doesn't take too much time or attention, but feels like real bread making.  The finished scones are delicious and look quite impressive!  They are great with a glass of milk or a cup of coffee.  We use real Vermont Maple Syrup from the Carman Brook Farm in Swanton , Vermont .  Our family visited this farm while on summer vacation.  The Fortin family owns and works this Maple and Dairy farm that has been in their family for many years.  Something about meeting the family, seeing their land and hearing about their life on the farm (the innovation and technology is amazing) makes the Maple a stand-out in the recipe.  Enjoy! Makes 16


- 3 1/2 cups flour (for a healthier alternative I use 2 cups white flour, 1 1/2 cups wheat flour)
-1 cup finely chopped walnuts (we tried making some with out walnuts, but they weren't as good. Pecans might be a good substitute).
- 4 teaspoons baking powder
1 teaspoon salt
2/3 cup vegetable shortening (or butter)
1 cup milk
1/2 cup maple syrup
1/2 teaspoon maple flavoring
Extra flour (for sprinkling)


1.  Set the oven to 425 degrees.  Grease a large baking sheet.

2.  In a large bowl, combine flour, chopped walnuts, baking powder, and salt.  With pastry blender or two knives, cut in shortening until mixture resembles coarse crumbs.

3.  Add the milk, 1/3 cup of the maple syrup and the maple flavoring and mix lightly with a fork until the mixture clings together and forms a soft dough.

4.  Turn the dough out
onto a lightly floured surface and knead it gently 5 or 6 times.  Divide the dough in half.  With a lightly floured rolling pin, roll half into a 7-inch round.  Cut it into 8 wedges.  Repeat with the remaining half.

5.  Place the scones on the baking sheet and use a fork to pierce the tops.  Brush them with the remaining maple syrup (or a little extra).

6.  Bake the scones for 15 to 18 minutes until golden brown.  Serve warm and enjoy.


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