Mother’s Maple Cream Pie This pie calls for a pre-baked pie crust also known as a blind bake. You can use store bought crust or I’ll include the recipe I use. Either way bake the crust first – make sure to use a fork and dot the entire bottom of the crust before baking. Pre…
1/2 cup Vermont Maple Syrup 2 cups milk 1 pint vanilla ice cream Add ingredients to the blender and mix. Serve chilled.
Maple Tapioca pudding drizzled with Maple Syrup
Just in time for Easter we are offering a Maple Sugar Bunny! This 4.5 ounce bunny is made from 100% Pure Vermont Delicate Maple Syrup. Also available are our gift boxes of smaller bunnies, chicks and butterflies to complete any Easter Basket!
1/4 cup uncooked rice
1 egg, beaten
1/4 cup pure Vermont maple syrup
1 cup milk (scalded)
1/2 teaspoon vanilla
1/3 cup raisins
Cook rice. To make custard, beat egg, add syrup, milk and vanilla. Mix well. Add raisins and rice. Butter a 1 quart baking dish and line with bread crumbs. Place mixture in dish and bake at 350* F until knife comes out clean, 45-50 minutes.
Recipe from Vermont Maple Cookbook 1998
