Maple Syrup Pie (Marion Robson)

Beat Slightly 2 eggs Mix together and blend in:
1 cup brown sugar or stirred Maple Sugar
2 tablespoons flour

Stir in:
1 cup Hoover's Maple Syrup
2 tablespoons melted butter
1/2 cup chopped nuts
1 teaspoon vanilla
1/8 teaspoon salt

Pour into unbaked pie shell and bake at 400 degrees for 40 minutes or until filling is set.
Can be served cold, but best served warm with a dollop of whipped cream.

The above recipe is compliments of Tempting Treats cookbook.

Maple Baked Ham

1 ham for baking
1 cup Hoover’s Maple Syrup for each 5 pounds of ham

Sauce:
- 1 cup maple drippings
- 1 cup water
- 4 tablespoons flour

Bake ham according to your usual method, until half done. 
Be sure to remove half the drippings now from pan for gravy. 

Add Hoover’s Maple Syrup to pan and continue baking ham, covered, until done. Remove cover a few minutes to brown if desired. You may use an uncovered pan and baste the ham with maple. Blend flour into maple drippings, add water and bring to a boil stirring constantly. A few raisins are tasty. Serve hot in bowl or pitcher for a delicious ham sauce.

The above recipe is compliments of Tempting Treats cookbook.

Maple Bavarian Cream

You can make this several hours or the day before you need it (8 servings).

5 or 6 hours before you begin, put a can (385 ml) of 2% evaporated milk in the freezer.

In a bowl soak:
- 1 tablespoon of Gelatin (1 packet) in 2 tablespoons water.

In a saucepan combine and beat:
- 1/2 cup scalded milk (skim milk if you like)
- 1/2 cup Hoover's Maple Syrup
- 4 egg yolks, beaten

Cook and stir over low heat until it thickens a bit (don't let it get too hot - you don't want to harden the eggs)

Stir in the soaked gelatin and continue stirring until dissolved.

Chill these ingredients until they become a little firm - about the consistency of raw egg whites. Stir it every now and then so it cools evenly. If the jelly mixture becomes too set, it won't whip nicely in the next step:

Pour the evaporated milk into a large bowl, and beat it with an electric mixer on high until it becomes stiff - like whipped cream. (Have faith - if it is really cold it will work - takes about 10 minutes.)

Continue whipping while adding the gelatin mix large spoonful at a time.

Pour into a serving bowl, and chill in the fridge for about 3 hours.

The above recipe is compliments of the Webmaster, a long time fan of Hoover's Maple Syrup.

Maple Salad Dressing

Blend:
1/2 cup oil
1/2 cup vinegar
2 tablespoons Hoover’s Maple Syrup
1 teaspoon salt
1 teaspoon mustard
1 teaspoon paprika

Makes 1 cup. Delicious on a lettuce salad or any greens

The above recipe is compliments of Tempting Treats cookbook.

Recipe Submission

 “I use maple syrup in my baking, drizzled over cheese, poured into salad dressings, spread on roasted vegetables, basted over meats, stirred into hot tea and splashed liberally in desserts. It’s easy enough to do. “

- Introduction by Lynn Ogryzlo, food writer, local food activist and award-winning cookbook author