I can’t imagine anything more New England-y than maple syrup. We tend to think of maple syrup as a cold weather ingredient or just the thing to top french toast and pancakes, but maple sugaring just wrapped up and the new batches of New England maple syrup are on the shelves. Here’s one of my favorite uses for maple syrup.
Yield: 2 dozen
1-1/2 cups all-purpose white flour
1/4 cup brown sugar
1/2 cup (1 stick) butter, at room temperature
2/3 cup brown sugar
1 cup maple syrup
2 eggs, beaten
2 tablespoons all-purpose white flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 cup chopped pecans
Preheat the oven to 350 degrees. Grease a 9-inch by 13-inch baking pan.
Make the crust by combining the 1-1/2 cups flour, 1/4 cup brown sugar, and butter. Blend with a fork until the mixture has the consistency of cornmeal. Pat into the baking pan. Bake for 15 minutes.
Meanwhile, make the filling by combining the 2/3 cups brown sugar and the maple syrup in a saucepan and simmering for 5 minutes. Pour this over the beaten eggs, stirring constantly. Stir in the 2 tablespoons flour, salt, and vanilla. Pour over the partially baked crust. Sprinkle with the nuts.
Return the pan to the oven and bake for 20 to 25 minutes more. Cool completely before cutting into squares.
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine’s food coverage, both as an editor and as a contributor of feature stories and columns.