Maple Squares

This recipe comes to us from the 1998 Vermont Maple Cookbook published by the Vermont Maple Festival (and found by chance by one of our employees in a thrift shop in Belfast, Maine in the summer of 2025!). Vermont's Winifred Pierce wrote the recipe and photo credit goes to chatelaine.com (who had a great photo in a related recipe published online). Winifred was crowned "Mrs. Maple" in 1990 by the Vermont Maple Festival Board.

Ingredients:
1 cup all purpose flour
1/2 cup butter, softened (total sidenote, but if you want to see how to quickly soften butter, Caro Chambers has suggestions in this video!)
1/4 cup confectioner's sugar

1 1/8 cups milk
1 cup Vermont maple syrup
2 egg yolks, beaten
2 1/2 Tbsp all purpose flour

Instructions:

Preheat oven to 350 degrees F. In a bowl, mix the flour, butter and confectioner's sugar. When well combined, press the mixture into an 8" x 8" x 2" baking pan, building up the edges about 1/2". Bake the crust for about 20 minutes.

Combine the remaining ingredients in a double boiler (or a heat proof bowl that sits over a pot of boiling water, to make your own double boiler). Cook until thickened, stirring constantly to make sure the mixture doesn't curdle and you don't scramble the eggs! Remove from heat and cool for a bit, then spread on the baked crust. Top with whipped cream, chopped nuts or whatever suits your fancy!