Maple Rolls
1 pkg. dry yeast
1/2 cup hot water
2 cups milk
1/3 cup maple sugar
1/3  cup  shortening
1 tsp. salt
5 to 5 1/2 cups flour
butter
maple sugar
maple syrup
cinnamon
In a large bowl, dissolve yeast in hot water (110û to 115û). Heat milk, sugar, shortening and salt. When cool, add to the yeast mixture. Stir in flour and knead two minutes until dough is smooth and elastic. Place in greased bowl, cover, and let rise in warm place until doubled in size, about 1 hour. Punch down and divide in half. Roll out 1/2 inch thick, spread with butter and sprinkle with a mixture of maple syrup, maple sugar and cinnamon. Roll up dough and slice into 3/4 inch pieces. Place sliced rolls into pan and let rise 45 minutes.
Bake at 350û for 30 to 35 minutes. Invert pan to remove. Ice with Maple Frosting.

Maple Frosting:
1/2 cup butter
2 tbsp. maple syrup
2 cups confectioners’ sugar
3 tbsp. hot water
Heat butter until golden brown. Add syrup and sugar and beat, slowly adding hot water until icing spreads smoothly.

Maple Filled Cream Puffs
1 cup boiling water
1/2 cup butter/margarine
1/4 tsp. salt
1 cup sifted all purpose flour
4 eggs, unbeaten
Combine water, butter and salt in saucepan. Bring to a rolling boil, add flour all at once and stir over the heat until mixture leaves the sides of the pan and forms a ball. Remove from heat, and gradually beat in one egg at a time. Mix until it has a smooth texture. Drop by tablespoon onto baking sheet.
Bake at 425û for 30 minutes, or until no beads of moisture can be seen on the puffs. When cool, cut off tops with a serrated knife, and fill with Cream Filling. Replace top and dust with powdered sugar, frost with icing or a maple glaze.
Cream Filling:
1 egg, beaten
1 tbsp. flour
1/2 cup maple sugar
1/4 cup maple syrup
1/2 cup rich milk
1 tbsp. butter
Blend together beaten egg, flour sugar, syrup and milk. Cook until thick, stirring so as not to scorch. Add butter, cool and fill cream puffs.

Maple Baked Beans

1 quart Parboiled beans
1/8 teaspoon pepper (red kidney, etc.)
1/4 tsp. dry mustard
1 cup maple syrup
1/4 lb. salt pork
1/4 cup chili sauce (opt.)
1 small onion, diced
1 tsp. salt
1 tsp. ginger (opt.)
Place 1/2 of the beans in a bean pot. Score salt pork and place on beans. Add remaining beans. Mix 1/2 cup maple syrup and the other ingredients together and pour over the beans. Fill the pot with boiling water.
Cover and bake in slow oven (300û) for four hours. Remove cover, add remaining syrup and bake for 1/2 to 1 hour. It may be necessary to add water during baking. Serves 6 to 8.