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
Pastry for a double crust pie (homemade)
2 cup sliced rhubarb
3 cup fresh strawberries
3/4 cup maple syrup (Grade A Dark Amber)
1/3 cup butter
1 tsp. lemon zest
2 tbsp. cornstarch
1 tsp. vanilla extract
1 egg white, beaten
1 tsp. sugar
METHOD
Divide pie crust dough in half; roll out half and line a 9: pie plate with dough, leaving about 1 inch excess all around.
Place 2 cups of diced rhubarb evenly on the bottom; top with the strawberries and set aside.
In a saucepan over low heat, combine 3/4 cup maple syrup, 1/3 cup butter, 1 tsp. lemon zest, and 2 tbsp. cornstarch. Remove from heat and add 1 tsp. vanilla. Pour over the rhubarb and strawberries, and cover with the remaining shell dough. Seal the edges and vent the top. Lightly brush with beaten egg whites and sprinkle with sugar.
Bake at 350 degrees for about 45-60 minutes.
Deb Evans and Hadley Evans Nash, Middlebury