Directions: Beat together Pure NY Maple Granulated Sugar, granulated sugar, and eggs. Add vanilla and stir in. In separate bowl mix together dry ingredients, then add to egg mixture. Stir in apples and walnuts.
Pour into a pie pan or torte pan that has been lightly sprayed with canola oil. Bake at 350° for 20 to 25 minutes.
Top with whipped topping and sprinkle with Pure NY Maple Sugar if desired.
Directions: Cream together shortening, white sugar and Pure NY Maple Granulated Sugar. Beat in eggs and applesauce. Mix together and then add flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and ginger.
Fill jars half full, place on sturdy baking sheet and bake at 325 degrees for 40 minutes, test. When done, remove one at a time (you can leave oven door slightly open) (side note: if cake is over top of rime slice off) wipe rim of jar and place sterilized lid on, screw tight – jars seals as the cool.
2 tablespoons New York State Maple Granulated Sugar
2 tablespoons Pure New York State Maple Syrup
1/2 teaspoon pure vanilla extract
Preheat oven to 375° F. Peel the pears and cut them in half lengthwise. Using a melon baller or a spoon, scoop out the cores. Brush the pears with lemon juice to prevent browning.
Melt the butter in an ovenproof skillet just large enough to hold the pears in a single layer. Add the Maple Granulated Sugar and cook over moderately low heat, stirring, until the sugar is dis? solved. Add the pears and turn them several times to coat with the syrup. Arrange the pears, cut side down, in a single layer and bake for about 30 minutes, basting occasionally with pan juices, until just softened and golden.
Transfer the pears to a platter and keep warm. If necessary, add a little water to the skillet to thin the syrup. Remove from the heat and stir in the vanilla. Pour the syrup over the pears and serve warm or at room temperature.
Preheat oven to 350 degrees. Butter a 2-quart baking dish. Beat eggs and evaporated milk together in large bowl. Stir in all remaining ingredients and pour mixture into baking dish. Bake 45 minutes or until slightly browned and a knife inserted in center comes out clean. Serve warm.
Submitted By: Chef Jason Baker, JT Bakers, Greenwich NY
Yield: 24 bars
Ingredients for Maple Short-Crust:
¾ cup butter - softened
⅓ cup Pure New York State Maple Syrup
½ tsp vanilla extract
2 cups flour
½ tsp salt
Ingredients for Cheesecake:
1 1b (two 8 oz packages) cream cheese, softened
½ cup sour cream
¾ cup Pure New York State Maple Syrup
1 tsp vanilla extract
1 tsp lemon juice
2 cups chocolate chips, melted
8 oz jar Pure New York State Maple Cream
Directions: Preheat oven to 400°F. Prepare Maple Short-crust: Cream butter. Beat in maple syrup and vanilla. Add flour and salt and blend. Press into 9”x13” 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 400°F, then reduce heat to 350°F and continue to bake for 30 minutes. Cool and chill. Drizzle with the remaining maple cream and some melted chocolate before cutting bars. Serve with fresh whipped cream and Maple Weekend™ Coffee or Tea.
2 bars (3.5 oz. each) dark chocolate, roughly chopped
Directions: For the streusel in a food processor process the flour, NY State Maple Sugar, granulated sugar, brown sugar and cinnamon for about 15 seconds. Add butter, pecans and salt to mixture in the food processor and pulse until crumbly. Set aside.
Preheat oven to 350°F. Liberally pan spray a 10" wide b 4" high cake pan or spring form pan. Place a circle cutout of parchment into the bottom of the sprayed pan. Spray the parchment with pan spray as well. Coat the entire pan with flour (including parchment). Shake out excess.
Using a hand mixer, mix eggs, NY State Maple Syrup, sour cream, cream cheese and vanilla in a medium bowl until combined (mixture will be slightly lumpy).
Combine flour, sugar, baking powder, soda and salt in a mixer and mix well. Add butter. Mix on low speed until mixture is crumbly, about 1 1/2 minutes. Slowly add egg/sour cream/cream cheese mixture. Beat batter on medium-high speed until light and fluffy, about 1 minute. Fold in the chocolate chunks.
Spread the batter into the prepared pan. Sprinkle evenly with one the streusel mixture. Place on a sheet tray and bake cake until toothpick comes out clean, about 1 hour 15 minutes. Cool and invert cake. Remove parchment paper. Invert cake to have it sit right side up. Slice and serve.
10 ounces cream cheese (such as Philadelphia), room temperature
5 Tbsp. unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup
Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, approximately 30 minutes.