2011
• Greggy's Maple Snickerdoodles
• Maple Apple Dumplings
• Maple Bars
• Maple Cheesecake Bars
• Maple Chocolate Chip Drop Cookies
• Maple Cinnamon Biscuits
• Maple Cream Puffs and Eclairs
• Maple Mousse Cake with Buttercream Frosting
• Maple Popcorn
• Maple Pumpkin Bread
• Maple Rhubarb Pie
• Oatmeal Coconut Cookies
• Peanut Butter Krisp Bars
2010
• Chewy Maple Bars
• Chocolate Chip Maple Cookies
• Chocolate Chip Oatmeal Maple Cookies
• Chocolate Maple Bars
• Maple Bar
• Maple Bread Pudding
• Maple Creme Brulee
• Maple Pumpkin Bread
• Maple Syrup Cookies
• Maple Syrup Pie
• Mexican Sopapilla Cheesecake
• Strawberry Rhubarb Maple Pie
Maple Short-crust
3/4 cup Butter, Softened
1/3 cup Pure Maple Syrup
1/2 tsp Vanilla Extract
2 cups Flour
1/2 tsp Salt
Cheesecake
1 lb (2 8 oz packages) Cream Cheese, softened
1/2 cup Sour Cream
2 Eggs
3/4 cup Pure Maple Syrup
1 tsp Vanilla Extract
1 tsp Lemon Juice
2 cups Chocolate Chips, melted
8 oz jar Pure Maple Cream
DIRECTIONS
Preheat oven to 400º F.
Prepare Maple Short-crust: Cream butter. Beat in maple syrup and vanilla.
Add flour and salt and blend. Press into 9x13" pan.
To assemble cheesecake pour melted chocolate over crust, spread with about 3/4 of the jar of maple cream, and set aside. Beat cream cheese, scraping sides of bowl, until light and completely smooth. Beat in sour cream, then eggs (one at a time). Gradually beat in maple syrup followed by vanilla and lemon juice. Pour over chocolate.
Bake 15 minutes at 400º F, then reduce heat to 350ºF and continue to bake for 30 minutes. Cool and chill. Drizzle with the remaining maple cream and some melted chocolate before cutting bars. Yields 24 bars.
Jill Rainville, Lincoln