Maple Sugar Cake

1 ˝ cups granulated maple sugar
˝ teaspoon salt
1.2 cup Crisco,
˝ teaspoon cloves
1 egg
1 cup sour milk (1 cup milk and 1 tablespoon white vinegar)
1 teaspoon baking soda
2 cups flour

Combine all ingredients. Grease baking dish. Bake at 375F for approximately 30 minutes.

Maple Pumpkin Cake

Ľ cup butter, melted
1 Ľ cups graham cracker crumbs
Ľ cup sugar
3 8oz. (250g) packages cream cheese, softened
1 14oz. Can Eagle Brand Sweetened condensed milk (not evaporated milk)
1 250 ml bottle of pure maple syrup
1 16oz. canned pumpkin
3 eggs
1 ˝ teaspoons ground cinnamon
1 teaspoon ground nutmeg
˝ teaspoon salt

Combine butter, crumbs and sugar. Press into 9” spring-form pan.
In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until
smooth. Add Ľ cup syrup and remaining ingredients. Pour into prepared pan.

Bake at 300F for 1 hour and 15 minutes or until set (centre will be slightly soft). Cool and then
chill. Top with Maple Pecan Glaze (recipe to follow).

Maple Pecan Glaze

In saucepan, combine remaining ľ cup maple syrup and 1 cup of whipping cream, bring to a boil.
Boil rapidly 15-20 minutes, stirring occasionally. Cool. Add ˝ cup chopped pecans. Makes 1 Ľ cups.

Maple Pecan Pie

1 9" pastry pie shell
3 eggs
1 8 oz. (250 ml.) Bottle of pure maple syrup
˝ cup light brown sugar, firmly packed
2 tablespoons butter, melted

1 teaspoon vanilla extract
1 Ľ cups pecan halves or pieces

In bowl, combine the ingredients except (of course) for the pie shell. Pour into the shell. Bake in
lower rack of 350F oven for 35-40 minutes or until golden. Cool.

Maple Cookie Bars

˝ cup sugar
˝ cup shortening, softened
˝ cup pure maple syrup
1 egg
2/3 cup flour
1 cup nuts, chopped
1 cup rolled oats
˝ teaspoon baking powder
1 teaspoon vanilla

Mix ingredients well. Pour into greased square pan. Bake at 350F for 30-35 minutes. Cut into squares while warm.

Maple Apple Crisp

ľ cup pure maple syrup
Ľ cup granulated sugar
ľ cup sifted flour
Ľ teaspoon salt
˝ cup butter
3 apples, sliced and cored

Line greased pie pan with sliced apples. Blend the remaining ingredients in a bowl. Spoon over
the apples; sprinkle with cinnamon, if desired. Bake at 425F oven for 15 minutes and then reduce
the heat to 350F for 35-40 minutes. For topping, add whipping cream, flavoured with 1
tablespoon of maple syrup when beating the cream.

Ham Loaf

2 lb. Ground ham
1 lb. Fresh ground pork
1 cup bread crumbs
1 cup milk
2 eggs, beaten

Sauce

ľ cup maple syrup
1 teaspoon dry mustard

1 teaspoon ground cloves
˝ cup water
˝ cup vinegar
Ľ cup brown sugar
Mix well.

Mix meat, bread crumbs, milk and eggs thoroughly. Bake in a covered pan at 350F oven for one
hour, basting at least four times with the sauce.

Maple Apple Crunch

8 to 10 graham crackers, crushed
˝ cup butter or margarine
4 apples
˝ cup maple syrup

Mix cracker crumbs and butter thoroughly. Slice the apples. Butter a 1-quart baking dish and
place apples in the bottom of the dish. Pour maple syrup over the apples and add cracker
mixture. Bake at 325F oven for 25 minutes. Top with whipped cream or ice cream.
Serves 6.

Blueberry Maple Bread Pudding with Lemon Whipped Cream

(GUNFLINT LODGE, GRAND MARAIS, MINNESOTA)

ľ cup heavy cream (35% m.f.)
Ľ teaspoon grated lemon peel
2 tablespoons powdered sugar
1 ˝ tablespoons fresh lemon juice or to taste
ľ cup half & half
Ľ cup of pure maple syrup
˝ teaspoon vanilla
2 large eggs
4 cups French bread cubes
1 cup blueberries, fresh or frozen

Lemon Whipped Cream: In a medium bowl, beat ˝ cup heavy cream at medium speed. As cream
begins to thicken, add grated lemon peel and powdered sugar. Drizzle in the lemon juice and
whip until stiff. Refrigerate.

Bread Pudding: In a medium bowl, whisk together remaining Ľ cup cream, half- &-half, maple
syrup, vanilla and eggs. In a large bowl, pour cream mixture over bread cubes; mix well. Fold in
blueberries. Pour into a 2-quart baking dish. Refrigerate 15 to 30 minutes. Preheat oven to
350F. Bake uncovered until set, about 30-40 minutes. Serve warm with lemon whipped cream on
top. Serves 4 to 6.

Maple Creme Brulee

(Manchester Highlands Inn, Manchester, Vermont)

1 quart heavy cream
1 vanilla bean
˝ cup sugar
9 egg yolks
1/3 cup pure maple syrup

Heat cream with vanilla bean and sugar on medium heat, while stirring, until sugar dissolves. Do
not boil. Remove from heat and remove vanilla bean. Whisk egg yolks and maple syrup together.
Slowly add cream to the egg mixture. Pour equal amounts of custard mixture into 8 individual
ramekins. Place ramekins side by side in a roasting pan and fill with warm water half way up the
sides of ramekins. Bake in preheated 350F oven for 45 minutes, until custard is set. Cool in

refrigerator until serving time. Before serving, sprinkle top of each custard dish evenly with brown
sugar and run under broiler until sugar caramelizes. Remove and serve.

Jambon de Paques a L’Ananas (Easter Ham with Pineapple)

(Quebecois Recipe)

4 cups cold water
4 cups apple juice
2 carrots, sliced
4 onions, chopped
1 garlic bud, finely crushed
4 celery stalks, sliced
15 ml prepared mustard
125 ml pure maple syrup (or molasses)
1 boneless ham (2.2 kg)
Orange marmalade
Pineapple slices
Cherries
Cloves
Fresh parsley, chopped finely

In a large pan, mix the water, juice, carrots, onions, garlic, celery, mustard and syrup. Bring to
boil. Cover and let simmer for 30 minutes.

In another pan, put the ham and cover. Let it simmer for 1 hour. Then let the ham cool down in
its juices. Remove the ham from the pan. Remove most of the grease and any hard remnants.

Preheat the oven 325F. Place the ham in a dripping pan. Cover the bottom of the pan with some
ham juice. Dip the ham with the marmalade. Decorate with the pineapple slices and cherries in
the middle. Place cloves in the pineapple slices. Cover the pan and cook in the oven for 30-45
minutes, basting it with its juices from time to time.

Remove the pan from the oven. Place the ham on serving platter, garnish with parsley and serve
hot. Good with cranberries, green peas and mashed potatoes

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