Cooking with Maple

Maple Cheesecake

  •   8 oz cream cheese-softened
  •   8 oz whipped topping
  •   1 pre-made graham cracker pie crust
  •   1/2 cup maple sugar
  Mix all ingredients together and pour into pie crust.

  Chill overnight in refrigerator. Sprinkle top with maple sugar  and serve.
Maple Crunch Cookies

  •   1/2 cup maple syrup
  •   3/4 cup soft shortening
  •   1 tsp soda
  •   2 cups unsifted flour
  •   1/2 tsp salt
  •   1 egg
  •   1 cup rice crispies
  •   1 cup sugar
  •   1 tsp cinnamon
Measure syrup in a 1 cup liquid measuring cup, add shortening until syrup comes to 1 cup line. cream shortening and syrup with sugar. Add egg and continue beating until fluffy. Measure dry ingredients into sifter. Mix together twice to blend. Then sift all at once into creamed mixture. Stir until thoroughly blended. Drop by teaspoons onto baking sheet. Bake at 375 degrees for 10 minutes or until golden brown. makes 5 dozen.
Maple Soda

  • ​  Carbonated water
  •   Maple syrup
  •   Add syrup to carbonated water. Sweeten to taste.

Maple Granola

  •   3 cups old fashioned rolled oats
  •   1/2 cup sesame seeds
  •   1/4 cup butter
  •   1/4 firmly packed maple sugar
  •   1/2 cup slivered almonds
  •   1/2 cup sunflower seeds
  •   1/2 cup maple syrup
  •   1 cup raisins
  •   1/2 cup cashews
  •   1/2 teaspoon salt
  •   1/2 teaspoon vanilla extract
Preheat oven to 325 degrees. In a large bowl combine oats almonds cashews sesame seeds sunflower seeds and salt. In a small sauce pan combine butter maple syrup vanilla and maple sugar. Cook over medium heat for 5 minutes. Pour over the dry mixture and stir till well blended. Spread the mixture out on a baking sheet in an even layer. Bake, stirring a few times for about 20 minutes or until golden brown. Remove from oven and cool. Stir in raisins. Store in an airtight container at room temperature for up to two weeks. Makes 6 cups.

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