• What's Cookin'? with Louise Barnisky

    • What’s Cookin’?

    March 27, 2019

    Maple Corn Muffins
    2 cups flour
    1 cup yellow corn meal
    1 Tbsp. baking powder
    ¾ tsp. salt
    2 eggs
    ¼ cup light brown sugar
    1 cup milk
    1/3 cup maple syrup
    6 Tbsp. butter, melted
    Mix flour, corn meal, baking powder and salt in a large bowl.
    Whisk eggs with brown sugar in another bowl.
    Add egg mixture to dry ingredients and add 4 Tbsp. melted butter.
    Gently fold ingredients together using a spatula, just until moist.
    Pour batter into prepared muffin tins.
    Bake 25 to 30 minutes at 350º.
    Let cool.
    Brush tops with melted butter.
    Maple Pecan Pie
    3 eggs
    1 cup maple syrup
    2/3 cup sugar
    2/3 cup melted butter
    1tsp. vanilla
    1 1/3 cups pecan halves
    Pastry for one crust pie.
    Beat eggs with a rotary beater or a fork until combined.
    Stir in maple syrup, sugar, butter and vanilla.
    Mix well.
    Add pecans.
    Pour into a 9-inch pie shell.
    Cover the edge of the pie with foil to prevent burning.
    Bake at 350º for 25 minutes.
    Remove foil and bake for another 20 to 25 minutes, or until a knife inserted in the center comes out clean.
    Cool and chill before serving.

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