This weekend our community of Whitingham hosts its annual Maple Festival. If you are unfamiliar with the term sugaring & have wondered how that sap turns into syrup, then head to Vermont. Throughout the state, sugar houses will be open for touring.
March is the month when maple trees are tapped. The temperature has to run below freezing at night & above 40 during the day in order for the sap to run.It takes 42 gallons of sap to produce 1 gallon of syrup. For a small operation like ours, that can mean a whole day of boiling to produce 1 gallon. It’s worth it though when you taste that sweet flavor in an updated chocolate chip cookie or maple walnut pie.
I am including 2 of my favorite maple recipes from The Maple Syrup Cookbook by Ken Haedrickh. How sweet it is!
Maple Walnut Pie
1 uncooked pie shell
3 eggs at room temperature
1 cup maple syrup at room temperature
1/2 cup brown sugar
dash of salt
1 Tsp. vanilla
1 Tbs. white flour
1 1/2 cups toasted walnut halves
1.) Preheat oven to 425.
2.) In an electric mixer beat eggs on high for 2 minutes. Add maple syrup, brown sugar, salt , vanilla & flour. Beat to mix. Spread walnuts on the bottom of an uncooked pie crust. Then pour in egg mixture.
3.) Bake in the middle of the oven for 10 minutes, then resude heat to 375 & bake for 30 more minutes. The pie should be puffed & golden when removed from oven. Serves 8 ~ 10.
Cool & serve with whipped cream or good quality vanilla ice cream.
Maple Coffee Chocolate chip Cookies
1 cup butter softened
1 cup maple syrup
1 1/2 Tbs. instant coffee ganules or espresso powder
2 Tbs. hot water
2 Tsp. vanilla extract
1/1/2 cup whole wheat flour
1 cup unbleached white flour
1 cup chopped toasted pecans
1 Tsp. soda
dash of salt
1/1/2 cups Ghiradelli bitterwsweet chocolate chips
1.) Preheat oven to 350. Grease 2 baking sheets. Cream butter in a large bowl with a mixer, slowly drizzling in the aple syrup. Dissolve the espresso powder in the hot water & add to creamed mixture with vanilla.
2.) In a seperate bowl, toss flours, nuts, baking soda & salt to mix. Stir into creamed mixture until incoporated. Stir in chocolate chips just until mixed.
3.) Drop by tablespoons onto baking sheet. Leave 2 inches between. Bake 15 minutes until edges begin to brown. Transfer to a wrack to cool.
Makes 2 1/2 doz.