1 cup catsup

1/2 cup maple syrup

1/4 cup brown sugar

1/4 minced onions

1/4 teaspoon pepper

1 tablespoon vinegar

1 tablespoon worcheshire sauce

Mix all ingredients & simmer until onions are cooked. Serve with pork and chicken.



3/4 cup Natural Wheat Bran

1-1/4 Cups whole wheat flour

1/2 cup milk 

3 tsp. baking powder

1/2 cup maple syrup 

1/2 tsp. salt

1 egg slightly beaten 

1/3 cup chopped walnuts

1/4 cup oil 


1 tablespoon butter 

1/2 cup confectioner's sugar

1 tablespoon maple syrup

Combine bran, milk and maple syrup. Mix in egg and oil.  Combine remaining muffin ingredients. Add bran mixture stirring until just moistened. Divide the batter into 12 greased muffin tins. Bake 400degrees for 18 to 20 minutes. 

Glaze:  Combine ingredients, stirring to blend, and spread over warm muffins.



1/2 cup Crisco 

1 1/2 cups flour

1 cup maple syrup 

1/2 tsp. salt

1/2 cup milk 

2 tsp. baking powder

1 egg, beaten

Add above ingredients together and mix well.

1 1/2 cups oatmeal 

1/2 cup chopped nuts

1/2 cup raisins

Mix into the first ingredients. Drop by tablespoon onto ungreased cookie sheet. bake at 375 degrees for ten minutes. Cool on rack.  Makes two dozen.



2 Cups Maple Syrup 

1 egg

1 cup milk 

3 tsp. heaping cornstarch

Mix syrup and egg together well. Dissolve cornstarch in milk. Mix together well and put it in a microwave bowl. Cook ten minutes, press memory 1 select heat 8, stirring every three minutes.



8 medium carrots 

1/4 cup maple syrup

3 Tbs. butter 

1/2 tsp. ginger

Slice carrots. Cook until tender. Melt butter. Add maple syrup and ginger to melted butter. Simmer carrots in maple syrup mixture until glazed. 



5 cups of milk 

2/3 cup cornmeal

½ tsp. salt 

1 tbs. molasses

1-cup maple syrup 

4 tbs. unsalted butter

½ tsp. ground ginger 

½ tsp. cinnamon

1 cup raisin or chopped dates (optional)

Butter a 2 or 2 ½ quart casserole and preheat oven to 300 degrees. Heat milk over medium heat in a large, heavy pan. Slowly add cornmeal stirring constantly with a wooden spoon. Cook and stir for about 10 minutes until the mixture thickens. Lower heat, add the rest of the ingredients and continue stirring for about two minutes. Pour into the buttered baking dish and bake for 2 to 2 ½ hours.  Best served warm with vanilla ice cream or a dollop of whipped cream. 



Ham of choice to bake

1 cup maple syrup per 4-5 pounds of ham

Maple Sauce:

1 cup maple drippings

1 cup water

4 tbs. flour

Bake ham as usual. When half way through baking time, add the amount of maple syrup needed for the size of the ham to the baking pan, cover and bake until done. Basting should not be necessary if covered but if browning is desired, remove cover near the end of the baking time. Sauce: Blend flour into the maple drippings, add water, stirring constantly. Bring to a boil for about one minute to cook the flour thoroughly. Place hot sauce in a pitcher and serve with the ham.



1 cup or 1 can pumpkin (or squash) 

2 beaten eggs

1 tbs. cornstarch 

½ tsp. nutmeg

½ tsp. cinnamon 

1 1/3 cups maple syrup

¼ tsp. salt 

1/3 cup sugar

½ cup milk 

1 tbs. melted butter

In a large bowl, stir pumpkin together with cornstarch, cinnamon, nutmeg, sugar and salt until

thoroughly mixed. Add melted butter, milk and maple syrup and mix. Stir in beaten eggs until

smooth then pour mixture into a deep-dish 9-inch pie crust. Bake at 450 degrees for 15 minutes, lower temperature to 350 degrees and bake another 40 minutes until knife inserted in the center comes out clean. Serve warm or cold with whipped cream. 



8 to 10 medium onions, peeled 

1 tbs. melted butter

3 tbs. tomato vegetable juice cocktail 

3 tbs. maple syrup

Salt & pepper

Cut the peeled onions crosswise and place in a buttered baking dish. Combine tomato juice

cocktail, melted butter and maple syrup. Season with salt and pepper. Cover the baking dish and bake at 350 degrees for 1 hour or until tender. 

© Cummings Maple Acres  2013