We are sorry to announce that due to the Virus COVID 19 outbreak, 2020 Camp Sessions have been canceled. Please watch our Facebook Page and website for updates for Fall events. 

Maple Recipes

Hopefully you've picked up a supply of

Camp Whitewood's 100% Pure Maple Syrup

and now you're looking for delicious recipes. 

Below are some of our staff favorites, click on the links to view a printable recipe.

Bon appetit!

• Maple Bacon Jam

• Maple Blueberry Muffins

• Maple Brown Butter Crispy Treats

• Maple Butter

• Maple Cheesecake 

• Maple Chipotle BBQ Pork

• Maple Cinnamon Snack Mix

• Maple Coffee Creamer

• Maple Cream Cookies

• Maple Cream Pie 

• Maple Dumplings

• Maple Nut Chocolates

• Maple Oatmeal Cream Pies

• Maple Pumpkin Bisque

• Maple Roasted Tomatoes

• Maple Salmon

• Maple Sparkle Cookies

• Maple Syrup Tarts

• Maple Vinaigrette

• Molasses Cookies with Maple Frosting

 

• Download ALL Recipes

2016 Taste of Whitewood Winning Recipes

Thank you to everyone who participated in the Taste of Whitewood!  The winning recipe from our first and second week was the Maple Caramel Pretzel Bars, made by Liz Dibble.  So many people asked for the recipe that we decided to post it on our website! Stop by camp if you'd like to purchase Camp Whitewood's 100% pure maple syrup for your cooking needs!  

 

Click Here for the recipe for Maple Caramel Pretzel Bars!

 

Source:  

 

The second place recipe for Snickerdoodles was submitted by Marsha Stanhope and the Kinsman Busy Bees 2nd Edition 4-H Club: 

 

Snickerdoodles

    1cup shortening

    1cup maple syrup

    2 eggs

    3 1/4 cups sifted flour

    2 teaspoons cream of tartar

    1 1/2 teaspoons baking soda

    1/2 teaspoon salt

    2 tablespoons sugar

    2 teaspoons cinnamon

 

Mix shortening,maple syrup and eggs until creamy.  Sift flour cream of tartar, baking soda, and salt together.  Add this to the creamed mixture and mix thoroughly.  Chill dough for at least one hour.  Set the oven themostat at 400 degrees F and turn on the oven.  Roll dough into balls the size of walnuts and place on waxed paper.  Roll balls in a mixture of 2 tablespoons of sugar and 2 teaspoons of cinnamon.  Place about 2 inches apart on an ungreased cookie sheet.  Bake until lightly browned, but still soft- 8 to 10 minutes.  Makes about 4 dozen 2 inch cookies.