Maple Syrup Cookies

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Maple Syrup Cookies

An old Vermont recipe described as “nice to come home to.” We think they are nice to take on family car trips.

1 cup maple syrup
½ cup soft butter
2 eggs
1 tsp. vanilla
½ cup milk
3 cups flour
1 teaspoon baking powder
¼ teaspoon salt

Beat syrup and better to a cream. Add eggs, well beaten, and vanilla. Add milk alternately with flour mixed and sifted with baking powder and salt. You may roll these cookies out, but I just drop them on the greased cookie sheet and flatten with a glass dipped in milk. Bake 10-12 minutes at 400.

Pumpkin Pie

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Pumpkin Pie
From the kitchen of Audrey Coty

Connecticut College

It’s a navy blue hardback book the size of a smart phone. Inside the cover is this photo:


This pocket cookbook was published in 1922 by the Connecticut College Endowment Fund. It came to me from the home of my grandfather-in-law, Daddy Lewis, who lived on Shelter Island, across Long Island Sound by ferry from New London, CT.

Here is an excerpt from the Introduction:
     One day a friend of Aunt Colie was giving a party, and asked, as a neighborly favor, that Aunt Colie make a cake for her. The party was a great success and the cake met with such approval that it was suggested, half in fun, that Aunt Colie “go into the business.” As she was a widow, and was quite alone, after some consideration, she did, “go into the business.”

What I notice are the commas, how they pace the reading of that last sentence, how they date the writing.

Each recipe is like a tweet, and most of each page is blank. Aunt Colie assumes the reader will know how hot to make the oven, and how to tell when the cake or pie is thoroughly baked.


     Make some little time before baking.  One pint milk, 1 pint flour, 2 eggs, salt.  Beat eggs (without separating) then add to them a little of the milk and then a little of the flour-alternating.  Bake in hot buttered pans.


A sliver of pumpkin pie on the forest floor.

  I want to be Aunt Colie in her big sunny kitchen seeming to consist entirely of windows and bright calendars, and of Aunt Colie in a big white apron, a yellow bowl under her arm, and a big spoon beating, click, click, click, through white frosting.

Did she sing? Was there a grandchild leaning over the table, licking the spoon?

Aunt Colie calls her recipes “rules.” Here is her rule for pumpkin pie, which I have broken by substituting maple syrup for the molasses and sugar. Pumpkin pie rules vary in the ratios of milk (or cream) to pumpkin (or squash )to sugar to eggs to spices. I long ago settled on Aunt Colie’s variation.


1 pint milk                                                                1/2 cup (or less) maple syrup, any grade
1 1/2 cups squash                                                   1/2 tablespoon cinnamon
2 eggs (beaten)                                                        1/2 tablespoon ginger
1/2 teaspoon salt
Mix well together and bake in one crust.  After the pie is in the oven put 3 or 4 spoonfuls of cold milk on top of pie – this makes it brown.

Maple Blossom Cookies

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Maple Blossom Cookies
Maple syrup is just so much of what’s right with the world.   Making it into a cookie can only make it more so.
These Maple Blossom cookies are an extraordinary treat.  Light, crisp and chewy with a distinct maple flavor.   This is a unique treat and one which challenges you to eat just one.

Heck………it’s spring, the sun’s shining, sap’s running and the snow is melting!  It’s the time of year to enjoy winter’s final chapter, visualize the pending  summer’s joys and indulge yourself today utilizing the quintessential ingredient of spring……………MAPLE SYRUP!

Maple Blossom Cookies
2 Cups Maple Syrup
1/2 Cup Butter
2 teaspoons vanilla extract
1 teaspoon baking powder
1 Egg
2 cups sifted white flour

Boil the syrup down to one third the amount in a large pot.
The syrup will foam up so keep a close eye on it. This took me
about 1/2 an hour.  Using a candy thermometer, make sure
the temperature doesn’t exceed 250 degrees.
Cool to 212 degrees before stirring in the butter.  If the melted
butter pools on the top of the syrup, heat, stirring
constantly until butter is incorporated.  Cool again, stirring,
until the temperature is below 120 degrees, then add vanilla,
baking powder and egg (make sure temp is below 120 or the egg
will cook.)  Add flour and mix until combined.  Chill overnight or
until thick enough to scoop out solid-like balls of dough.
Preheat oven to 350 degrees. Scoop out chestnut-sized balls
onto a greased cookie sheet.  Bake 12-15 minutes until pale
gold.  They will be soft when they come out.  Carefully transfer
to a cooling rack.

Yield: 36
Adapted from a recipe in the Burlington Free Press