• Maple Baked Apples
• Maple Oatmeal Cookies
• Organic Maple Syrup Sugar Pie
• Maple Syrup Cheesecake
• Maple Custard
• Berry Pudding
• Pear Mousse
• Maple Pecan Pie

Maple Baked Apples

4 apples, cooking variety
½ cup maple syrup
cinnamon

Core apples and place in baking dish.
Mix maple syrup with water.
Pour half over apples. Sprinkle with cinnamon.
Spoon remaining syrup over apples as they bake.
Bake until soft - about 45 minutes

Maple Oatmeal Cookies

1 cup shortening
¾ cup maple syrup
1 egg
1 ½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
salt to taste
1 ¼ cups oatmeal
1 cup coconut

Mix ingredients in order given. Drop by spoonfuls on a greased baking sheet. Cook in a quick oven, 400 degrees, for 10 to 12 minutes.

Maple Custard

6 egg yolks
1/2 cup maple syrup
1 1/2 cups hot milk
1 tsp. vanilla essence
1 tsp. cornstarch, dissolved in a little water

In a double saucepan or in a pan over low heat, stir together the eggs and maple syrup. Add the hot milk vanilla essence and cornstarch. Cook, stirring constantly until the custard will coat the back of a wooden spoon; cool in a bowl.

Berry Pudding

4 eggs
2 cups 2% milk
1/2 cup maple sugar or syrup
1 tsp. vanilla essence
4 English muffins, cubed
1 cup your choice of berries

Preheat the oven to 325°F. In a large bowl beat together the eggs, milk, sugar and vanilla essence; set aside.

Place the muffin cubes in a buttered baking dish, cover with the berries and pour over the egg mixture. Bake for 50 to 55 minutes. Cool and serve with the maple custard.

Organic Maple Syrup Sugar Pie

Pie Pastry
½ tsp Baking Soda
¼ tsp Vanilla
1 ½ cup Organic Maple Syrup
1 cup Butter
1 cup Flour
1 cup Organic Maple Sugar
Pinch Nutmeg

Line a 9 inch plate with your favourite pastry.
Stir baking soda and vanilla into syrup and pour into pastry.
Blend remaining ingredients with fork until mixture is crumbly, then spread over syrup.
Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 30 minutes - let cool. Best served cold.

Maple Syrup Cheesecake

ingredients

For crust
twenty-four 5- by 2 1/2-inch graham crackers
1 stick (1/2 cup) unsalted butter
1/2 cup pure maple syrup (preferably Grade B; see note, above)
For filling
four 8-ounce packages cream cheese, softened
1 cup pure maple syrup (preferably Grade B)
4 large eggs
1 tablespoon vanilla
1/2 cup heavy cream

Accompaniment: pure maple syrup if desired for drizzling

preparation
Preheat oven to 350° F.
Make crust:
In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.

Make filling:
In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, 1 at a time, beating well after each addition. Add vanilla and cream and beat until just combined.

Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.

Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.

Serves 6-10

Pears with Chocolate Maple Mousse

Prep Time: 15 minutes
Total Time: 45 minutes
Yield:

Low-fat tofu adds protein and richness to the creamy chocolate mousse filling in this juicy pear dessert.

Ingredients
10 oz (285g) low-fat, firm, silken tofu
1/4 cup (60mL) maple syrup
1/3 cup (35g) Dutch cocoa
1 tsp (5mL) vanilla
1 orange
3 large, ripe Red Bartlett pears

Drain the tofu and place it in the center of a clean kitchen towel. Draw the corners of the towel together, then twist the towel around the tofu to form a ball. Squeeze as much liquid as possible from the tofu by twisting the towel. Transfer the tofu to a processor or blender and puree until absolutely smooth, scraping down the sides of the bowl as necessary. This will take at least 1 1/2 minutes of processing.

Grate 1 tsp (2g) of orange rind into the tofu. Squeeze and strain the juice from the orange and place 3 Tbsp (45mL) in a small bowl. Set the rest aside. Stir the maple syrup, cocoa and vanilla into the 3 Tbsp (45mL) of orange juice and mix well. Add the cocoa mixture to the tofu and blend completely. Chill this mousse, tightly covered, for at least 30 minutes or up to 24 hours.

Cut each pear in half lengthwise. Remove core then slice each half lengthwise into six wedges. Spread each pear half out in a fan shape on a dessert plate. Brush cut surfaces with reserved orange juice to prevent discoloration. Dollop mousse on plate and serve immediately.

Serves 6

Maple Pecan Pie

Mix eggs, syrup, sugar, butter, flour, vanilla and salt. Beat until smooth with a rotary beater. Stir in nuts. Fill pastry shell. Bake at 350 degrees for about 40 minutes.