Maple & Balsamic Vinegar Dressing

1 tsp. dry mustard
1 tsp. cilantro
3 tbsp. balsamic vinegar
2 tbsp. maple syrup
1 tbsp. lime juice
1 clove garlic, minced
1 cup extra-virgin olive oil
½ tsp. salt
¼ tsp. black pepper

Mix together the first six ingredients. Whisk in oil until dressing is emulsified. Salt and pepper to taste. Refrigerate to store for several weeks.

Simple Maple Sponge Cake
Serves 10-12

1 cup maple syrup
6 eggs
1 cup flour
(1 tsp. vanilla-optional)

Separate eggs. Put whites in large bowl, yolks in medium bowl. Sift flour several times, put in small bowl. Beat egg whites until stiff, but not dry. Set aside. Beat yolks until light, add syrup (and vanilla if desired). Beat again to mix well. Pour yolk syrup mixture into whites and fold gently with wire whip until blended. Gradually add flour 1 tbsp. at a time while folding mixture. When blended, pour in large tube pan. (It seems to come out best for me if this pan is lightly greased with butter and dusted with flour). Bake at 325º for about 1 hr. Cool on rack, then remove cake from pan. This cake is especially good with no frosting but berries and whipped cream.

Old Time Maple Gingerbread
Serves 8

2 cups flour
1 egg beaten
1 cup sour cream
1 cup maple syrup
1 tsp. ginger
1/2 tsp. salt
1 tsp. Soda

Combine and sift dry ingredients. Mix maple syrup with beaten egg and add the sour cream. Combine the mixtures and bake in moderate oven for about 40 minutes. Serve with warm maple hard sauce or whipped cream.

Orange Maple Glazed Wing


1 ½ cups buttermilk
1/3 cup maple syrup
2 oranges, seeded, peeled, and sectioned
1 tsp. cinnamon
20 chicken wings

Process first four ingredients to make a coarse puree. Put wings and puree in a gallon sized baggie and refrigerate for at least 2 hours, turning occasionally. Grill and baste with marinade until done, avoid scorching.

Maple Walnut Cream Pie
Serves 8

2 cups milk
dash of salt
2 cups maple syrup
1 tsp. vanilla
3 well-beaten egg yolks
1/2 cup chopped walnuts
6 T. flour
1/2 cup yogurt or whipped cream

Combine milk, syrup, egg yolks, flour in double boiler. Cook slowly over simmering water-about 1/2 hour. Add dash of salt and vanilla. Pour in baked pie shell. Sprinkle with half the nuts. Chill. Shortly before serving spread on yogurt or whipped cream and sprinkle on the rest of the nuts.