Maple Harvest Custard

Yields 7 servings

Gluten-Free!

Preheat oven to 350 degrees

8 egg yolks

1/2 cup Pure Vermont Maple Syrup

1 1/2 cups pumpkin puree (not pie filling)

1/2 tsp ground cinnamon

1/2 tsp ground ginger

Pinch ground allspice

Pinch ground nutmeg

2 cups half and half

In a large bowl, using an electric mixer, beat egg yolks in with the maple syrup. Add pumpkin and spices, mix until blended. 2. Heat half and half over medium heat until tiny bubbles form around the edge. Stirring constantly, gradually add half and half to pumpkin mixture. Pour into large shallow glass baking dish or divide into heat proof custard cups. 3. Place cups or dish in a larger pan of hot water and bake in a preheated oven for 30 minutes or until knife blade inserted near center comes out clean. Remove from water and let stand 30 minutes. Serve or refrigerate up to one week. 4. Before serving, heat one cup of the maple syrup in a sauce pan until it boils. Continue to heat syrup until it becomes thick. Pour over custard and serve.

maple pumpkin bread

1 1/2 cups Pure Vermont Maple Syrup

1 1/2 cups Maple Sugar (may substitute white sugar)

4 eggs

1/2 cup oil

3 cups mashed pumpkin (or squash)

1/2 cup apple sauce

3/4 tsp salt

3/4 tsp baking powder

1 1/2 tsp cinnamon

4 1/2 cups flour

1 1/2 tsp baking soda

1 1/2 tsp cloves

1 1/2 tsp nutmeg

Beat maple syrup, sugar, eggs and oil together. Add pumpkin and apple sauce. Mix in dry ingredients. Pour into greased/floured loaf pans. Bake at 300*F for 1 hour and 20 mins. Test with toothpick. This bread freezes great! Makes 3 standard loaves or 5-6 small loaves.

Peanut Butter maple cookies

1/2 cup butter, softened (1 stick)

3/4 cup Pure Vermont Maple Syrup

1 tsp vanilla extract

1 egg

1 cup natural chunky peanut butter (or your favorite PB)

1-3/4 cups flour

1/2 tsp salt

1/2 tsp baking soda

Preheat oven to 375*F. With mixer, combine butter and syrup until well mixed and creamy. Add vanilla extract, egg, and peanut butter and mix again until creamy. In a separate bowl, mix flour, salt and baking soda. Add dry ingredients to PB mixture in several additions, mixing well before adding more. Roll tablespoons of the dough into a ball and place on ungreased cookie sheet. Press with fork if desired. Bake for 15 minutes and let stand on cookie sheet for several minutes before transferring to a wire rack. Makes 16-24 cookies, depending on size

Raspberry blueberry maple crisp

Filling:

3 cups raspberries

1 cup blueberries

1/4 cup Maple Sugar

1 tbsp lemon zest

2 tbsp flour

Topping:

1/2 cup rolled oats

3 tbsp flour

1/3 cup almonds (sliced, slivers, whole)

4 tbsp Maple Sugar

1/2 tsp cinnamon

pinch salt

4 tbsp butter

Preheat oven to 375*F. Combine filling ingredients in a bowl and pour into a buttered 8" square or 9" round baking dish. Combine topping ingredients in a bowl. Add the butter and combine the ingredients into a crumbly mixture. Sprinkle the topping over the berry mixture in an even layer. Bake for approximately 45 minutes or until the crisp topping is browned. Makes 4-6 servings, Serve with vanilla ice cream and enjoy!

Maple cream pie

1 1/2 cups heavy cream

1 1/2 cups Pure Vermont Maple Syrup

1/4 tsp black pepper

1/3 cup all purpose flour

2 tbsp butter

1/3 cup chopped walnuts

1 - 9 in unbaked pie shell

In a heavy saucepan, whisk together cream and flour until smooth. Add maple syrup, butter and pepper. Cook, stirring over medium heat for 10 mins or until thickened. Do not let the mixture boil. Pour filling into pie shell and sprinkle with walnuts. Bake at 375*F for 20-30 minutes or until bubbling. Cool on a rack and then refrigerate until thoroughly cooled before serving. Serve with whipped cream or cool whip if desired.

Maple blueberry coconut popsicles

Blueberry Sauce:

2 cups blueberries

1/3 cup Pure Vermont Maple Syrup

1/2 cup Greek yogurt

3/4 cup coconut milk

1 tbsp Pure Vermont Maple Syrup

For blueberry sauce, combine blueberries and maple syrup in a medium sauce pan and simmer over medium heat. Stir occasionally. No need to mash, berries will soften to desired texture with cooking. Combine the remaining ingredients in a small bowl. Fill popsicle molds 3/4 full with yogurt mixture. Spoon in blueberry sauce on top and gently push down into yogurt mixture leaving 1/4" space at top to allow for freezing expansion. Freeze for 3-4 hours and enjoy!