2011
• Greggy's Maple Snickerdoodles
• Maple Apple Dumplings
• Maple Bars
• Maple Cheesecake Bars
• Maple Chocolate Chip Drop Cookies
• Maple Cinnamon Biscuits
• Maple Cream Puffs and Eclairs
• Maple Mousse Cake with Buttercream Frosting
• Maple Popcorn
• Maple Pumpkin Bread
• Maple Rhubarb Pie
• Oatmeal Coconut Cookies
• Peanut Butter Krisp Bars
2010
• Chewy Maple Bars
• Chocolate Chip Maple Cookies
• Chocolate Chip Oatmeal Maple Cookies
• Chocolate Maple Bars
• Maple Bar
• Maple Bread Pudding
• Maple Creme Brulee
• Maple Pumpkin Bread
• Maple Syrup Cookies
• Maple Syrup Pie
• Mexican Sopapilla Cheesecake
• Strawberry Rhubarb Maple Pie
INGREDIENTS
1/2 cup shortening
3/4 cup maple syrup
1/2 cup sugar
3 eggs
3 tbsp. milk
1 tsp. vanilla extract
1-1/4 cups all purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1-1/2 ounces unsweetened chocolate, melted
1/2 cup chopped pecans
1/2 cup flaked coconut
FROSTING
1/4 cup butter, softened
1 cup confectioner's sugar
1/2 cup baking cocoa
1/2 cup maple syrup
1 cup miniature marshmallows
METHOD
In a large bowl, cream the shortening, syrup and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half of the batter to another bowl.
Combine melted chocolate and pecans; stir into one bowl. Spread into a greased 13x9 inch baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter.
Bake at 350 degrees for 25 minutes or until a toothpick inserted near the center come out clean. Cool completely on a wire rack.
For frosting, in a small bowl, beat butter until smooth. Gradually add the confectioner’s sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars.
Yield: 3 dozen
Jill Rainville, Lincoln