Issues → March/April 2008 → Interact → 10 Things To Do →

Sweet: Six Maple Syrup Recipes

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(page 3 of 4)

Yield: Serves 8

Crust:

• 1-1/2 cups flour
• 1/2 teaspoon salt
• 3 tablespoons cold butter
• 3 tablespoons vegetable shortening

Combine flour and salt in a mixing bowl. Cut in the butter and shortening with a pastry blender or a fork. Add about 5 tablespoons of cold water until you can form the dough into a ball. Roll it out to fit a 9-inch deep-dish pie plate.

Filling:

• 2-1/2 cups chopped walnuts
• 1 cup dark maple syrup
• 5 eggs
• 2 teaspoons lemon juice
• 1/4 teaspoon cinnamon
• 5 tablespoons melted butter
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt

Heat oven to 375 degrees F. Spread the walnuts in the unbaked pie shell. In a mixing bowl combine all remaining ingredients and blend with a whisk until smooth. Pour the filling over the walnuts. Bake for 35 to 40 minutes, until firm.

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Maple Walnut Scones

Quickbreads, Coffee Cakes Recipes

Yield: 8 scones

Sue Rusten developed this tasty recipe. With a shiny crust and a tender crumbly inside, these are best served hot.

• 3 cups flour
• 1-1/2 tablespoons baking powder
• 3/4 teaspoon salt
• 1/2 cup butter
• 2 eggs, beaten
• 1/2 cup dark maple syrup
• 1/3 cup heavy cream
• 1 cup chopped walnuts

Heat the oven to 375 degrees F. Grease and flour a cookie sheet. Combine the flour, baking powder, and salt in a mixing bowl and blend with a whisk. Cut in the butter with a pastry blender or two knives. In a separate bowl beat the eggs; blend in the syrup and cream. Make a well in the center of the dry ingredients and add the wet ingredients all at once. Mix in walnuts and stir just enough to blend together. Gather the dough into a ball and roll out between two pieces of waxed paper into a circle about 1-1/2 inches thick. Cut into 8 pie-shaped pieces and place on the prepared cookie sheet. Brush the tops with additional syrup and bake for 20 minutes.