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
Recipe for 1 pie crust
1 9-inch unbaked pie shell
1 cup flour
1/2 tsp. salt
1/3 cup lard
2 tbsp. water
Rhubarb filling
2 cups chopped Rhubarb
2 tbs butter
1/4 cup maple syrup
2 tbs flour
Maple Cream
1-1/2 cup Heavy Cream
1/3 cup flour
1-1/2 cup Vermont Maple Syrup (B is best)
2 Tablespoons butter
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
DIRECTIONS
Make piecrust like you Grandmother taught you, set aside. In heavy saucepan combine rhubarb, butter and syrup. Cook over medium heat until water comes out of rhubarb and mixture starts to reduce. Stir in flour, cook a few more minutes and set aside. In another heavy saucepan whisk together heavy cream, syrup, flour, butter, salt and pepper. Cook over medium heat until mix starts to thicken. Do not boil. Preheat oven to 375º. Add rhubarb mix to pie pan bottom. Spread evenly. Add Maple Cream on top of rhubarb. Gently swirl with fork. Bake 30 minutes until crust edge and some of top of pie have color. Chill on wire rack and refrigerate before serving.
Ken Bora, Bora's Maple Works, Monkton