The document provides recipes for two traditional New England dishes: Maple Syrup Bread and New England Clam Chowder. The Maple Syrup Bread recipe calls for maple syrup, water, dry milk, butter, yeast, salt, all-purpose flour and whole wheat flour. It is topped with a crust of maple or brown sugar. The New England Clam Chowder recipe includes bacon, onions, potatoes, salt, pepper, half-and-half, butter and clams.

1. Traditional Recipes of New England By: Samantha Dubey Everybody has a favorite food, and foods have recipes. Every town has foods that are common. Here are some of my favorite recipes.

2. QUESTIONS What are some of my favorite foods? Chocolate chip cookies & My moms Pineapple Chicken

3. Traditional Recipes

4. Northern New England Maple Syrup Bread In March the sap is flowing. Take advantage of our liquid gold by making this delicious Maple Syrup Bread. You'll love the crusty maple sugar topping! Makes 1 loaf 1/3 cup maple syrup 2/3 cup warm water 2 tablespoons dry milk 1 tablespoon butter, melted 2 teaspoon active dry yeast 1/2 teaspoon salt 1 cup all-purpose flour 3/4 cups of whole wheat flour Crust topping 1-2 tablespoons maple sugar, or light brown sugar water place maple syrup and warm water in a medium mixing bowl. Add dry milk, butter, yeast, and salt. Stir until dissolved. Mix in flours, a half cup at a time. Turn dough out onto floured board and knead for about 5 minutes. If the dough is too sticky, add more white flour one tablespoon at a time. Grease medium bowl. Put dough in bowl and turn so that the dough is greased on the top. Cover and let rise in warm place for about 45 minutes or until double in size. Punch down dough. Turn out onto floured board and knead for 3 minutes. Shape dough into loaf. Grease loaf pan. Put loaf in pan, cover with clean cloth and allow to rise for about 30 minutes or until double in size. Brush the top of the loaf with water and sprinkle granulated maple sugar or light brown sugar on top. Bake at 350 degrees F for 30 minutes or until golden brown. Remove loaf from pan and let cool to warm on rack. Taste: sweet, crunchy yet moist

5. New England Clam Chowder Ingredients 4 slices bacon, diced 1 1/2 cups chopped onion 1 1/2 cups water 4 cups peeled and cubed potatoes 1 1/2 teaspoons salt ground black pepper to taste 3 cups half-and-half 3 tablespoons butter 2 (10 ounce) cans minced clams Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender. Pour in half-and-half, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil. Taste: creamy, maybe salty, depends on who makes it