Recipe Corner

By Ginger Isham

More maple from my kitchen 

When traveling, I often look for maple syrup cookbooks. Instead of souvenirs, I buy cookbooks (if the price is right). The following recipes are from a book I bought in Nova Scotia titled, “Maple Syrup – Recipes From Canada’s Best Chefs.”


Baked Beans from Nova Scotia  (to serve with breakfast)

1 pound dry white beans, rinsed

6 cups water

6 slices bacon, cut into pieces (I would partially cook bacon and use only 4 slices)

1 small onion, chopped

½ teaspoon dry mustard

½ teaspoon salt (more or less to taste)

½ cup dark maple syrup

2 tablespoons brown sugar

2 tablespoons butter


Put beans and water in kettle, bring to a boil and cook 2 minutes. Remove from heat and let set for 1 hour, covered. Bring to a boil again, reduce heat and simmer, covered, for 40 minutes. Drain and save liquid. Place half of bacon in bottom of bean crock and add the beans. Mix liquid, onion, mustard, salt and syrup and pour over beans. Sprinkle rest of bacon pieces on top. Cover and cook in 325 degree oven for 3 hours. Check now and then and add some water if it seems to be getting dry. Mix together brown sugar and butter and sprinkle on top of beans. Bake uncovered for another hour. Perhaps use crock pot for first cooking, and then put in oven for final phase of cooking .


Maple Pie

(If you do not have access to an abundance of maple syrup, this recipe may be for you)

1 and ½ cups brown sugar  (I leave out ¼ cup)

½ cup heavy cream

1/3 cup maple syrup

1 egg

2 teaspoons butter


Blend the brown sugar, cream, maple syrup, egg and butter until creamy and smooth. Pour into a pie shell and bake at 350 degrees for 45 minutes. To decorate pie, you could place 3 or 4 walnut halves in center before baking, or sprinkle chopped walnuts or pecans over whipped cream served with the pie or place walnut or pecan halves alongside a slice of pie.