March of the Maple Queens

Every year the maple producing states crown their series of Maple Queens. Here's a few winners from around the country. This is our salute to Maple Royalty!

This is Miss Maple Queen New York State 2007.

This is the 2007 Pennsylvania Maple Queen and her court.

And these are the 1994 Vermont Maple Queen and alternate.

Congrats to them all.

Wisconsin Maple Syrup Winter Institute

Maple Syrup Producers to Hold Winter Institute
Wisconsin Ag Connection - 11/15/2007

The Wisconsin Maple Syrup Producers Association is holding its annual winter institute in January to update members and producers about new trends and issues facing their industry. The full day forum is being planned for January 5 at the Hotel Mead in Wisconsin Rapids.This year's speakers include Carrie Schneider, who will discuss Invasive Species in you sugarbush; and Carl Rainey will talk to us about marketing our maple products and Tree Canker.

After lunch will be the Maple Queen Coronation, followed by round table discussions.

For more information about the winter institute meeting or to register, call 715-447-5758

Maple Corn Bread

1 1/3 cups (325 ml) sifted all-purpose flour

4 tsp (20 ml) baking powder

1/2 tsp (2 ml) salt

2/3 cup (150 ml) cornmeal

2/3 cup (150 ml) milk

1/3 cup (75 ml) maple syrup

2 eggs, lightly beaten

1/4 cup (50 ml) butter, melted

1/4 cup (50 ml) maple syrup

1/2 cup (125 ml) walnuts, coarsely chopped

Heat oven to 375°F.

Grease 9 inch square cake pan.

Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3 cup (75 ml) maple syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4 cup (50 ml) maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or until a toothpick comes out clean.

from Simply Maple, Candadian Gvernment, page 49

url: http://www.ontariomaple.com/recipes.html

Maple Filled Cream Puffs

1 cup boiling water

1/2 cup butter/margarine

1/4 tsp. salt

1 cup sifted all purp. flour

4 eggs, unbeaten

Combine water, butter and salt in saucepan. Bring to a rolling boil, add flour all at once and stir over the heat until mixture leaves the sides of the pan and forms a ball. Remove from heat, and gradually beat in one egg at a time. Mix until it has a smooth texture. Drop by tablespoon onto baking sheet. Bake at 425š for 30 minutes, or until no beads of moisture can be seen on the puffs. When cool, cut off tops with a serrated knife, and fill with Cream Filling. Replace top and dust with powdered sugar, frost with icing or a maple glaze.

Cream Filling:
1 egg, beaten

1 tbsp. flour

1/2 cup maple sugar

1/4 cup maple syrup

1/2 cup rich milk

1 tbsp. butter

Blend together beaten egg, flour sugar, syrup and milk. Cook until thick, stirring so as not to scorch. Add butter, cool and fill cream puffs.

recipe courtsey of the Pennsylvania Maple Festival

url: http://www.pamaplefestival.com/recipes.htm