Recipe Corner (3/11/10)

Spring's tonic

March 11, 2010

By Ginger Isham

Don’t you just love these sunny days we have been having? The heavy wet snow and the north wind? Mother Nature knows what will make the sugar maker happy!

We make our best maple syrup under these conditions. (This time of year, excitement builds with the thought of spring just around the corner and seed catalogues show up in the mailbox.) My maple recipes are spread out all over my counters.

The following recipe is new and from a cookbook I purchased in Nova Scotia titled, “The Sugar Bush Connection” by Beatrice Ross Buszek. The Mennonite ladies of Ontario made many of these pies for a maple festival.


Vanilla Pie (First step)

1 cup maple syrup

1/2 cup sugar (I would use a little less)

1 cup water

1 egg

2 tablespoons flour

1 teaspoon vanilla

Blend all ingredients until smooth and cook until mixture starts to thicken. Remove from heat and cool.


Crumb Topping (Second step)

1 cup brown sugar (I would use 3/4 cup)

1 cup flour

1/4 cup shortening (maybe butter or oil)

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Blend all ingredients until they have a crumb-like texture.


Pour the cooked pudding mixture into an unbaked piecrust. Sprinkle the crumb topping over this. Bake at 350 degrees for 45 minutes.


Maple Hints

> Add maple syrup to marshmallow creme for a special sundae sauce.

> Add maple syrup to mashed turnips along with butter and seasonings.

> Pour 2 tablespoons of maple syrup into the cavity of a baked acorn squash along with salt and pepper.

> Add 2 tablespoons maple syrup (darker grade) to a glass of cold milk and a scoop of vanilla ice cream.

> Add 2 tablespoons hot maple syrup to a cup of Chai tea.

> Drizzle Fancy maple syrup over sliced strawberries and other fruits to give them a shine.


Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.