Recipes From Rebecca’s Kitchen

Rebecca Harris

MAPLE FRUIT SALAD

¼ cup maple syrup
8 oz cream cheese
2 bananas
½ cup nuts
1 ½ c. crushed pineapple, drained
1 – 8 oz carton cool whip

Combine cream cheese and maple syrup with cool whip. Add fruit and nuts. Refrigerate. Can be frozen if desired.

BAKED ACORN SQUASH

2 small acorn squash Salt
2 Tablespoons butter
4 Tablespoons Maple Syrup

Split squash and remove seeds. Sprinkle the cut sides with salt. Place cut side down in a baking dish and bake for about 40-50 minutes at 400 degrees or until the squash is easily pierced with a fork.

Turn and make indentations with fork across the cut side of the squash. Spread with butter, drizzle with maple syrup and return to oven for 5 minutes.

Arthur Harris tapping trees with grandchildren

MAPLE BAKED APPLES

6 apples, peeled and quartered.
Roll in ½ cup sugar and 1 tsp cinnamon, mixed.
Place in greased 12 x 8 pan.

TOPPING:

½ cup sugar
1/3 cup Maple Sugar
½ cup melted butter
¾ cup flour

Mix well and crumble over the top of the apples.

Bake at 350 degrees for 45 minutes.