This is a versatile  cake for a  New Hampshire baker’s repertoire. It is ideal for birthday cakes, school cupcakes, and  New Hampshire farmers’ market bake tables. It’s history goes at least as far back as the late 1800s. 
4 eggs
2 cups sugar
2 tablespoons butter
1 cup New Hampshire farm whole milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 [...]

2 cups maple syrup
3/4 cup light cream
1 tablespoon light corn syrup
3/4 cup chopped nuts
Put syrup and cream into a heavy saucepan and bring to a boil on high heat. Continue cooking on medium heat to soft ball stage (238 degrees). Remove from heat and let cool to lukewarm. Beat until thick and the gloss has [...]

A great brownie using maple sugar and maple syrup from Ruth Bascom of Bascom Maple Farms and the New Hampshire Maple Producers book of recipes.
1/2 cup maple sugar
1/2 cup butter
1/2 cup maple syrup
1 egg
1 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking powder
1 cup chopped nuts or coconut
2/3 cup rolled oats
Preheat oven to 350 degrees. Gradually beat [...]

Biscuit dough need not always be baked. Try a steamed fresh berry pudding using a basic biscuit dough for the recipe.
Steamed Blueberry Pudding
(Adapted from More Menus by Gladys T. Lang, 1933)
Dough:
2 cups flour
4 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
2 tablespoons butter
2 tablespoons lard
1/2 cup milk
1 egg
grated rind of one lemon
Filling:
2 cups blueberries
1 tablespoon lemon
1 [...]