Preheat oven to 350°F. Grease 8 x 8 pan. Mix all ingredients together thoroughly. Spread in pan. Bake 30 –35 minutes. Cut into squares while still warm.

MAPLE-MARINATED ROASTED SALMON
3/4 cup Sunnymede Farms pure maple syrup
2 tbsp peeled and grated fresh gingerroot
2 tbsp fresh lemon or lime juice, (or white-wine vinegar)
2 tbsp reduced-sodium soy sauce
1/2 tsp ground black pepper
1/4 tsp salt
1 (2 1/4-pound) salmon fillet, (skin on)

Heat oven to 400°F. In a large baking dish, combine maple syrup, ginger root, lemon juice, soy sauce, salt and salt. Place salmon, skin-side up, in dish. Cover, refrigerate, and marinate 15 minutes. Turn and marinate an additional 15 minutes.
Line a large baking pan with parchment paper. Place salmon on parchment, skin-side down. Brush with marinade and place in oven. Roast salmon 10 minutes. Brush fish with remaining marinade and continue roasting until flesh flakes when tested with a fork — 10 to 15 minutes more. Serve.

ROSEMARY MAPLE SPICED ALMONDS
3 tbsp Sunnymede Farms pure maple syrup
2 cups whole raw almonds
2 tsp dried rosemary
Sea salt, to taste

Preheat oven to 300°F. Combine syrup, rosemary and sea salt in bowl. Add almonds and toss to coat well. Spread on a cookie sheet and bake in middle of oven 5-8 minutes, watching carefully to make sure they don’t burn. Cool slightly and break up, then finish cooling. Nuts may be made ahead and kept in an airtight container. Serves four to six as a snack.

Melt butter, add sugar, salt, maple syrup and eggs.
Beat until well blended. Add pecans – break large halves in two. Pour filling into crust. Bake at 375°F for 35 to 45 minutes. Chill before serving.

OLD NEW ENGLAND PUDDING
1 cup Sunnymede Farms pure maple syrup
5 cups milk
4 tbsp unsalted butter
2/3 cup cornmeal
1/2 tsp ginger
1/2 tsp salt
1/2 tsp cinnamon
1 tbsp molasses
1 cup raisins or finely chopped dates

Preheat oven to 350°F. Heat milk over medium heat in a large, heavy bottomed pan or double boiler. Slowly add cornmeal while whisking. Using a wooden spoon, continue to cook and stir until mixture has thickened, about 10 minutes. Reduce heat, add remaining ingredients and stir for another minute or two. Pour into buttered 9 x 13 glass baking dish and bake for 2 1/2 hours. Serve warm, plain or with your favorite ice cream.

MAPLED SWEET POTATOES
3/4 cup Sunnymede Farms pure maple syrup
1 lb. can of sweet potatoes or 6 med. sized
1 tbsp butter or margarine
1/4 cup water

Preheat oven to 350°F. Place sweet potatoes in buttered 1 qt. casserole. Cover potatoes with maple syrup and add water, dot with butter. Bake for 30 minutes, turning occasionally. Serves 6