Recipe Corner (3/25/10)

Maple dessert, anyone?

March 25, 2010

By Ginger Isham

Try these specialties with fresh maple syrup for Easter or any occasion. They are simple but delicious!


Maple Parfait

This first recipe, from Elaine Elliot’s “Maple Syrup Cookbook,” was made years ago by a woman in Nova Scotia who could not get her child to eat Christmas pudding. She called it, “Maple Christmas.”


1/2 cup maple syrup (medium grade)

2 eggs

1 cup heavy cream

Crème de cacao, whipped cream, slivered almonds and chocolate sprinkles. Crème de cacao is a chocolate flavored liqueur with a hint of vanilla flavoring. You can find it in a liquor store.

Heat maple syrup in a saucepan to almost a boil. Remove from heat and pour into a mixing bowl. Add eggs and beat on high for about 5 minutes with portable mixer until mixture is well blended. Put in fridge for several hours or overnight so it is well chilled. Using the mixer, whip cream until stiff peaks form and then beat this into the maple mixture. Pour into parfait glasses, cover with plastic wrap and freeze. Can set glasses in a metal or plastic container so will not tip over. Remove from freezer 10 minutes before serving and garnish with a teaspoon of crème de cacao, dollop of whipped cream, almonds and chocolate sprinkles.


Maple Pecan Squares

This next recipe comes from a well-known cookbook, “Sweet Maple” by James Lawrence and Rux Martin. It is a family favorite.



Combine 1 1/4 cups flour and 1/3 cup sugar, and cut in 1/2 cup soft butter until mixture looks like coarse meal. Press mixture into the bottom of an 8- or 9-inch square baking dish. Bake at 375 degrees for 15 minutes.



3/4 cup maple syrup (medium to dark grade)

2/3 cup sugar (scant amount)

2 large eggs

2 tablespoons butter, melted

1 1/2 teaspoons vanilla

2 tablespoons flour

pinch of salt

1 cup chopped pecans

Mix all ingredients except pecans. Beat well and then stir in pecans. Pour this mix over the prepared crust and bake at 350 degrees for about 40 minutes or until firm. Cool and cut into squares.


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