1 tsp flour 2 c pure NH maple syrup
½ c milk or cream 1 c white sugar
¼ c corn syrup 1 tsp butter
Mix flour and sugar in saucepan. Stir in maple syrup, corn syrup, and milk. Cook over low heat, stirring occasionally to soft ball stage (232° -236°). Remove from heat and drop in butter and nuts (optional). Let cool to lukewarm, beat until the glossy look begins to fade. Pour quickly into buttered pan.
Cut acorn squash in half, remove seeds and cook until tender in 350° oven. Scoop out the inside and mash with pure maple syrup, salt, butter and pepper to taste.
MAPLE MEMORY COOKIES
¾ cup shortening ½ cup NH maple syrup
2 tsp baking powder ½ cup brown sugar
½ cup nuts ½ tsp baking soda
1 egg 2¼ cups flour
½ tsp salt
Cream brown sugar and shortening together. Add egg, maple syrup and mix well. Add dry ingredients and mix well, stirring in nuts. Drop by teaspoon full on an ungreased cookie sheet and bake at 400° for 8-10 minutes.
New Hampshire Maple Apple Cobbler
¾ c pure New Hampshire maple syrup
½ c boiling water
1 tsp vanilla
4 medium apples (peeled, cored, sliced)
2 TB soft butter
1 ½ c flour
1 tsp baking powder
½ c milk
Combine syrup with water and vanilla, heat until it boils. Let simmer while preparing apples and batter. Place apples in greased 8x8 pan. Blend sugar and butter. Combine dry ingredients in separate bowl and then add to the butter/sugar mixture. Batter will be thick. Spread over apples, pour syrup over all and bake at 375’ for 35-40 minutes. Serve warm topped with vanilla ice cream or whipped cream. Double batch fits 9x13 pan. Bake 5+ minutes more.
New Hampshire Maple Oatmeal Cookies
¾ c soft butter 1 c pure NH maple syrup
2 eggs 1 tsp vanilla
Mix above ingredients together. Add:
1 ½ c flour 1 tsp baking powder
3 c oatmeal
Mix well. Drop by spoonfuls onto greased cookie sheet. Bake 10-12 minutes.
Nuts, chocolate chips, craisins, etc. optional.