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
Cream Puff/Eclair Shell
1 cup boiling water
1 cup flour
1/2 cup shortening
4 eggs
DIRECTIONS
Add the boiling water to the shortening. Bring to a boil and stir in flour thoroughly. Remove from fire, cool, and add eggs one at a time beating well after each. Drop by spoonsful or 2-1/2" x 1" shapes onto Cookie sheet (greased). Bake at 400º for 20 minutes. Bake another 10 minutes at 350º.
Maple Cream Filling
1-1/2 cups whole milk
4 egg yolks
1/2 cup maple sugar
3 T cornstarch
Pinch salt
1-1/2 T. unsalted butter
1/2 t. vanilla extract
1/2 t. maple syrup
DIRECTIONS
Heat 1 cup milk over medium heat until bubbles form. Whisk remaining 1/4/ cup milk, yolks, maple sugar, cornstarch and salt in a bowl. Gradually add to hot milk. Cook 2-3 minutes more until thick. Add butter and flavoring. Stir well and cool in fridge.
Icing
1 recipe maple butter
Confectioners sugar
DIRECTIONS
Stir in confectioner's sugar into maple butter until proper icing consistency - makes more than enough for eclairs and puffs
Maple Butter
1 cup maple syrup
3/4 cup butter
DIRECTIONS
Cook syrup until it reaches soft ball stage (234º). Stir in butter. Beat well until thick and creamy (4 minutes.)
Heather Hardt, Salisbury