Maple Syrup Pie

2 cups pure Ontario maple syrup
4 eggs
1/4 teaspoon salt

Set oven at 350 degrees. Beat ingredients together. Pour into an unbaked 9-inch pie shell and bake for 30 to 35 minutes. Top with 1 cup chopped nuts, if desired.

Maple Bars

1/2 cup sugar
1 egg
2/3 cup flour
1 cup rolled oats
1 teaspoon vanilla extract
1/2 cup shortening
1/2 cup pure Ontario maple syrup
1 cup chopped nuts
1/2 teaspoon baking powder
1/2 cup coconut

Set oven at 350 degrees. Mix ingredients thoroughly. Spread in an 8 x 8 inch square greased pan and bake for 30 to 35 minutes. While warm cut into squares.


Canadian Lace

2/3 cup maple syrup
1/4 cup butter (not better butter)
1/2 cup whole wheat flour
1/4 cup pecans
1/2 cup coconut (optional - but adds to the
                              chew and helps hold
                              the together!)
- no milk
- no eggs

Heat syrup and butter until butter melts and
blends with syrup, then boil mixture for 30 seconds. Remove from heat and stir in remaining ingredients.  Let sit for a few minutes to thicken. Drop a few at a time onto a lightly greased cookie sheet.
(a non stick pan is best).
Bake at 375 degrees for 8 minutes.
Yield - 1 1/2 dozen large.

These can spread to a diameter for 4 inches so leave them room.
Bake 6 at a time only!


Mulled Apple Cider

1 qt. (1 L) apple cider
10 whole cloves
1/2 cup (125 mL) maple syrup
4 sticks cinnamon
Dash nutmeg
Dash cardamon

Bring cider and cloves to just below boil.
Add maple syrup and stir until dissolved.
Serve hot with cinnamon sticks, pinch or
grated nutmeg and cardamon.  Light run
can be added for alcoholic drink.


Egg Nog

4 eggs
4 cups (1 L) milk, cold
1 cup (250 mL) half and half cream
4 to 6 Tbsp. (60 to 90 mL) maple syrup
1 1/2 tsp (7 mL) vanilla
1/4 tsp (1 mL) rum flavoring
Sprinkle of maple stirred sugar and nutmeg.

Put all ingredients into blender.  Mix on high until thick and frothy.  Store in refrigerator.
Sprinkle maple sugar and nutmeg on top of each mug at serving time.
Makes about 5 1/2 cups.


Maple Butter Frosting

8 tsp (40mL) flour
1 Tbsp (15 mL) maple syrup
3/4 cup (175 mL) milk
1/2 cup (125 mL) granulated sugar,
   or 3/4 cup (175 mL) icing sugar
1/4 cup (50 mL) maple syrup
1/8 tsp (0.5 mL) salt
1 tsp (5 mL) vanilla
3/4 cup (175 mL) butter or white margarine

Add small amount of milk to flour in saucepan and make a smooth paste free of lumps.  Mix 1 tablespoon maple syrup and milk and cook over medium heat.  Stir so it does not burn; when thick paste, take off heat and let cool.  This is the whole trick of this frosting.

In another bowl, mix remaining ingredients.
Beat well until it has become creamy, then add cooled maple / milk / flour mixture and beat again until fluffy and light.


The Maple Cake Dessert

1 lemon cake mix
19 oz (540 mL) can unsweetened pineapple
1/4 cup (50mL) maple syrup
1 1/2 cups (375mL) milk
1 Tbsp (15mL) maple syrup
1 pkg vanilla or lemon instant pudding
8 oz (250 g) pkg Philadelphia cream cheese
Cool Whip

Mix cake mix and bake as directed on box (use an 8 x 13 inch pan or larger, if you have one).  Immediately when it comes from the oven, spread pineapple and 1/4 cup (50 mL) maple syrup, mixed together well, over the cake.  Let cool for 1 hour.
Blend until real smooth, milk, maple syrup, pudding mix and cream cheese.  Spread over cake and top with Cool Whip.  Drizzle a little maple syrup over top at serving times. This cake can be made the day before.


Maple Moon Gingerbread and Sauce

1/3 cup (75 mL) brown sugar
1/2 cup (125 mL) maple syrup
1 cup (250 mL) butter
3/4 cup (175 mL) sour milk
1/2 cup (125 mL) molasses
3/4 cup (175 mL) currants or raisins,  optional
4 cups (1000 mL) sifted flour
1 Tbsp (15 mL) ginger (scant) Spice to taste
1/4 tsp (1 mL) cloves
3/4 tsp (3 mL) cinnamon
1/4 tsp (1 mL) nutmeg
2 eggs
2 tsp (10 mL) soda
1/4 cup (50 mL) hot water

Sauce:
1/2 cup (125 mL) brown sugar
1 Tbsp (15 mL) butter
1/2 cup (125 mL) maple syrup
2 cups (500 mL) water
1/2 tsp (2 mL) vanilla
1/4 tsp (1 mL) salt
2 to 3 Tbsp (30 to 45 mL) cornstarch
Water

In large mixing bowl, cream sugar, maple syrup and butter until fluffy.  In separate bowl, mix milk and molasses together; set aside.  Dissolve soda in hot water.  Add eggs to butter batter and add soda / water next.  Sift flour and spices together and add alternately with milk and molasses, beginning and ending with flour.  Mix well.
Bake at 350 degrees F. in 9 x 13 inch greased pan for 45 to 55 minutes or until center is done.  Do not overbake.

Sauce: Over medium heat, combine sugar and butter in medium saucepan and dissolve.  Add water and maple syrup; thicken with cornstarch dissolved in a little water and add to pan.  When desired thickening is obtained, add salt and vanilla. Pour sauce over individual servings.  Some desire a little whipped cream.