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 AND METHOD
Pie: 1 Tblsp flour, 1 Tblsp sugar mixed with 1 Tblsp milk or half and half. Add 2/3 cup milk, 2 eggs lightly beaten, and 1 1/3 cups maple syrup. Stir until well blended. Pour into 8 inch pie shell. Bake at 450 degrees for 10 minutes, then 300 degrees for 35 to 40 minutes. The pie is when the edges are set but the center still jiggles a little.
Topping: Mix 1 cup cold milk, 2-3 Tblsp maple syrup, and one package white chocolate instant pudding mix with whisk until well blended. Fold in 3 cups thawed whipped topping. Spread or pipe on cooled pie. Refrigerate.
Crust: 1 cup flour, 1/4 tsp. Baking Powder, blended with 1/3 cup and 1 Tblsp shortening with pastry cutter. Add 2 to 2 1/2 Tblsp cold water, and blend gently with fork until (it) holds together. Roll out on lightly floured surface and fit in 8 inch pie plate.
Pie filling recipe: S. Houser in Sugartime.
Kathy Sargeant, Leicester