Maple Nut Cake
1-2/3 cup flour
1 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup walnuts
2/3 cup Vermont maple syrup
1/3 cup water
1/3 cup oil
1 tsp vinegar
Mix all ingredients in a bowl. Grease an 8½ x 12” oblong baking pan. Pour ingredients into pan. Bake at 350 degrees for 35-40 minutes. Serve with ice cream.
Maple-Flavored Gingerbread
2-1/2 cups sifted flour
1/2 cup shortening
1 1/2 tsp baking soda
1/2 cup sugar
1 tsp cinnamon
1 egg
1 tsp ginger
1/2 cup molasses
1/2 tsp cloves
1/2 cup dark amber VT maple syrup
1/2 tsp salt
1 cup hot water
Sift together flour, baking soda, spices and salt. Cream together shortening and sugar until light and fluffy. Add egg; beat well. Gradually add molasses and syrup. Add dry ingredients alternately with water, beating well after each addition. Pour batter into 13x9x2 inch greased pan and bake at 350 for 30 minutes or until cake tests done. Cool, top with whipped cream.
Vermont Maple Apple Pie
Prepared double-crust for 9 inch pie
3/4 cup maple syrup
5 cups apples, peeled, cored & sliced
3 tbsp cornstarch
1/2 tsp cinnamon
1 egg
1/4 tsp nutmeg
Maple granulated sugar (optional)
Preheat oven to 425. Place apples in pie shell. Mix together spices, maple syrup, egg and cornstarch in a bowl and pour over apples. Place top crust over apples and filling; cut steam vents and sprinkle with maple sugar if desired. Bake 10 minutes. Reduce heat to 350 and continue baking for 25-30 minutes.
Blueberry Maple Pie
4 cups fresh or frozen blueberries
1 cup pure maple syrup
1/4 cup unbleached flour
1/4 cup quick-cooking tapioca
1 tbsp lemon juice
Top and bottom unbaked pie shell
Preheat oven to 375˚. Whisk together berries, maple syrup, tapioca and lemon juice until well blended. Pour over unbaked pie shell; place top crust over berry mix; crimp to seal edges. Cut 4 slits in top and bake 1 hour, until juices bubble thickly and crust is golden brown. Cool and serve with vanilla ice cream.
Maple Brownies
½ cup maple sugar
½ cup butter, softened
½ cup maple syrup
1 egg
1 tsp vanilla
¾ cup flour
½ tsp baking powder
1 cup chopped nuts or coconut
1 cup old-fashioned rolled oats
Preheat oven to 350° and grease an 8-inch square pan. Mix maple sugar with butter and stir in syrup, egg and vanilla. Thoroughly blend remaining dry ingredients together with a whisk and stir into batter. Spread mixture into pan and bake 30-35 minutes. Let brownies rest until warm before cutting into squares. Yield: 16 2-inch brownies
Note: Quick cooking oats can also be used but old-fashioned give more crunch.