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Desserts - to enjoy after any meal!
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Maple Apple Crisp
5 medium apples, peeled & sliced (5)
1/2 tsp. cinnamon (3 ml)
1/4 tsp. nutmeg (1 ml)
1 tsp. cornstarch (5 ml)
1/2 c. maple syrup (125 ml)
1/2 c. all-purpose flour (125 ml)
3/4 c. rolled oats (190 ml)
1/2 c. brown sugar (125 ml)
1/2 c. butter (125 ml)
- Mix apples with cinnamon, nutmeg & corn starch.
- Arrange apples in a greased 2-L baking dish. Pour maple syrup
- over apples. Combine flour, oats & brown sugar, cut in butter and
- mix well. Sprinkle topping over apples. Bake at 350º F (175º C)
- until apples are tender and topping is lightly browned, about 25
- minutes. Serve with ice cream or real whipped cream. Enjoy!
Serves 6.
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Maple New York Cheesecake
Crust:
1-1/2 c. graham cracker crumbs (375 ml)
4 tbsp. melted butter (60 ml)
2 tbsp. granulated maple sugar (30 ml)
Filling:
2-8oz blocks cream cheese, softened (2 - 225 g blocks)
1/2 c. maple syrup (125 ml)
2 eggs (2)
1/2 c. sour cream (125 ml)
1/8 c. all-purpose flour (30 ml)
Topping:
1/2 c. water (125 ml)
1-1/2 tbsp. cornstarch (23 ml)
1 c. maple syrup (250 ml)
1/2 c. chopped walnuts (125 ml)
- Preheat oven to 350º F (175º C).
- Grease a 9-inch spring-form pan. In a medium bowl, mix graham cracker
- crumbs with melted butter & maple sugar. Press into bottom of spring-form pan.
- In a large bowl, mix cream cheese with maple syrup until smooth.
- Add eggs one at a time, mixing just enough to incorporate.
- Mix in sour cream & flour until smooth. Pour filling into prepared crust.
- Bake in preheated oven for one hour. Turn the oven off and let the cake cool in
- oven with the door closed for 2-3 hours to prevent the top from cracking.
- Chill in refrigerator. Cut into portions. Combine water & cornstarch together, and
- incorporate maple syrup. In a small saucepan, heat up mixture until it thickens.
- Add walnuts. Pour on top of cooled cheesecake portions.
Serves 12-16.
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Maple Fondue
2 c. maple syrup (500ml)
2 tbsp. corn starch (30ml)
2 c. 18% cream (500ml)
Fresh fruit (strawberries, bananas, etc.) for dipping
- Heat maple syrup for 5-10 min. Mix corn starch with 2 tbsp. of cream.
- Heat the rest of the cream until it comes to a boil. Add it to the maple
- syrup. Add corn strach mixture. Heat at low temperature, stirring
- constantly until it thickens. Serve warm or cold.
Serves 6-8.
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