The New Hampshire Maple Producers Association published a spiral bound collection of over 200 recipes from generations of maple producers and members of their community. A telling quote by a farm woman (unidentified) in the beginning of the book sums up the delicious nature of the recipes “Almost any good recipe is better with maple sugar or syrup added.” Following are a few stand outs we think are worth trying. To order this wonderful book please visit the NHMPA website.
Butternut Maple Loaf (from Barrington Middle School)
- 1/2 cup butter
- 1/2 cup sugar
- 2 eggs
- 1 cup maple syrup
- 2 1/2 cups sifted flour
- 2 tsp ginger
- 2 tsp baking powder
- 1/2 cup hot water
- 1/2 cup chopped butternuts
Preheat oven to 350. Cream butter and sugar. Beat in eggs and syrup, beat until very light. Combine dry ingredients and add alternately with water to the batter, beating well after each addition. Fold in nuts and pour into a greased loaf pan. Bake for 65 minutes. May or may not be frosted.
Maple Rice Pudding (from Morning Star Maple in Dublin)
- 2 1/2 cups cooked white rice
- 2 1/2 cups milk
- 3 eggs (beaten)
- 1 cup maple syrup
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 cup raisins
Combine all ingredients and blend thoroughly. Place in a buttered 2-quart baking dish and bake for about 35 minutes or until custard is firm.
Maple Spiced Milk
- 1 cup milk
- 3 Tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp ginger
Heat all ingredients in a saucepan. Serve warm on hot or ready to eat cereal.
