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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 350║ F (175║ C) until apples are tender and topping is lightly browned, about 25 minutes. Serve with ice cream or real whipped cream. Enjoy!
Serves 6

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 350║ F (175║ 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 14

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 7

Working Person's Favourite

1 lb extra lean ground beef (454 g)
2 stock of celery sliced
1 small green pepper chopped
1 (10 oz) cream of mushroom soup, low fat (284 ml)
2 tablespoons dried minced onion (30 ml)
1/4 cup of maple syrup (50 ml)
Dash of Pepper
1/2 teaspoon dried basil (2.5 ml)
4 hot biscuits

Method : Thoroughly combine all ingredients except biscuits in lightly-oiled crock pot. Cover and cook on low for 8 hours.
Serve Hot over biscuits
Serves 4
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New Brunswick Maple Syrup Association
Louise Poitras, Executive Director
Office: 250, Sheriff Street
Grand Falls, NB
E3Z 3A2
T: 506-473-2271
C: 506-261-5316


Correspondence:
New Brunswick Maple Syrup Association
Monique SÚnÚchal, Adm. Manager
PO Box 7065
Brookside Mall, Fredericton, NB
E3B 0Y7
T: 506-458-8889
F: 506-454-0652
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