Vermont Maple Pecan Pie

  • 3/4 cup packed brown sugar
  • 4 large eggs, room temperature
  • 6 T melted unsalted butter
  • 2/3 cup Bascom Family Farms 100% pure maple syrup
  • 1 T dark rum
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • Pinch of salt
  • 1 cup shelled, raw pecan halves
  • 1 – 9″ partially pre-baked pie crust

Preheat oven to 425° F. Beat one egg with 1 T water in small bowl; set aside. Combine brown sugar and 3 eggs in mixing bowl and mix well. Add syrup, rum, vanilla, lemon juice, salt and butter. Pour filling in crust and arrange pecans on top. Using a pastry brush, brush egg wash on crust. Bake for 20-30 minutes or until knife comes out clean.
Let stand for five minutes before serving.

Maple Walnut Thumbprints

  • 1/2 cup butter or margarine, softened
  • 1 cup Bascom Family Farms pure maple sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt


  • 1 cup chopped walnuts
  • 1/2 cup Bascom Family Farms pure maple sugar
  • 3/4 cup sour cream

In a mixing bowl, cream the butter and maple sugar. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Refrigerate for 30 minutes.

Roll into 1-in. balls. Place 2 in. apart on parchment paper line baking sheets. Using the end of a wooden spoon handle, make an indention in the center of each ball. Combine filling ingredients; spoon about 1 teaspoonful into each cookie. Bake at 350° F for 11-13 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks. Yield: about three dozen.

Maple Crème Brulée

  • 1 pint of heavy cream
  • 2 tsp vanilla extract
  • 6 egg yolks
  • 1/3 cup Bascom Family Farms pure maple sugar, plus another 1/2 cup
  • 1/4 tsp salt
  • 2 strawberries, sliced
  • 8 blackberries
  • 8 raspberries

Preheat oven to 250° F. In a non-reactive heavy bottom pot, bring cream and vanilla to a boil. Remove from heat. In a medium stainless steel bowl, whisk the egg yolks, maple syrup and salt. With a small ladle, slowly add 2/3 of the hot cream mixture and whisk until the bowl is the same temperature as the remaining cream. Pour this mixture back into the remaining heavy cream and beat. Strain the mixture through a fine mesh strainer. Fill ramekins (an individual baking dish) full. Bake in a warm water bath* for 45 minutes.

Remove ramekins from the water bath and place onto a clean sheet pan. Let rest for 45 minutes and then refrigerate for 4 to 6 hours. To finish the custard, place 2 T of sugar on top of each custard and use a blowtorch over the top to caramelize the sugar until golden brown. You could also put it under the broiler briefly. Watch carefully so the custard doesn’t burn. Decorate the top of each crème brulée with berries.

To create a water bath, place ramekins in 2″ baking pan. Place on oven rack and fill the pan with water until it reaches approximately 2/3 up the sides of the ramekin.