For Maple Short Crust:.
Cream butter.
mooth.
Add in pumpkin, maple syrup, eggs, cinnamon, nutmeg, and
Preheat oven at 350\u00b0F.
In a bowl, mix all the crust ingredients and press lightly into bottom of 8\" spring form pan.
Bake at 350 F 15 minutes. Remove from the oven and set aside.
In another bowl, whisk cream cheese and maple syrup.
Add the eggs and heavy cream, blend well.
Put the mixture in the crust.
Bake in the center of the oven about 1 hour.
Let cool in the oven, the door slightly opened, and then put in the fridge for 4 to 8 hours.
Serve cold with a little bit of maple syrup.
process until smooth. Add eggs, maple syrup and flour; process until
arrots, cream cheese, sugar and maple syrup, process until completely smooth
Cheesecake:
Combine 1st 3 ingredients;
ot, dip the donuts into Maple Glaze, then into bacon pieces
Preheat oven to 350.
Combine the graham cracker crumbs, melted butter, granulated sugar and maple flavoring. I mix it together in a big measuring cup with a fork. Press it onto the bottom of a 9 inch springform pan.
Beat the eggs, then add the softened cream cheese and maple syrup and beat it all together well, getting it as smooth as possible. Pour over the crust and bake one hour (or slightly less in my oven) at 350.
Let the cake cool before serving.
In a bowl, whisk cream cheese and maple syrup.
Add the egg whites and milk, blend well.
Put the mixture into 6 Pam sprayed individual baking dishs.
Bake in the center of the oven about 40 mins or until almost set @ 350.
Let cool in the oven, the door slightly opened, and then put in the fridge for 4 to 8 hours.
Serve cold in dessert dishes with a little bit of maple syrup on top if desired.
Combine flour and baking soda in medium bowl. Beat brown sugar, butter and shortening until creamy. Add eggs, vanilla and maple flavoring. Gradually beat in flour mixture. Stir in morsels and chopped pecans. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350\u00b0 for 9 to 12 minutes (or until light golden brown). When cool, spread with Maple Frosting and top with 1/2 pecan. Makes approximately 5 dozen.
nd sugar.
Add the maple syrup; stir in the eggs
lended. Add heavy cream and maple flavoring. Stir well to combine
the whipping cream, sour cream, maple syrup, cinnamon, nutmeg, and ginger
se any Belgium waffle batter recipe, feel free to use your
aucepan, combine whipping cream and maple syrup. Bring to a boil
rom oven; cool.
For Cheesecake Filling: Beat the cream cheese
utter. Then add water and maple syrup. Quickly mix dough with
racker crumbs, pecans, bacon bits, maple syrup, butter, vanilla extract, and
br>Swirl and bake the cheesecake: Place the springform pan into
Bake crusts as per instructions on package.
With mixer, beat cream cheese until fluffy.
Add pumpkin, sugar, and spices.
Gently mix in whipped cream and maple syrup.
For tarts - Spoon into crusts. Refrigerate three hours or until set. Garnish as desired. For cheesecake - Bake at 325\u00b0 for 1 1/4 hours or until center appears nearly set when shaken.Store leftover cheesecake in refrigerator.
For the adventurous: sprinkle bacon over crust before spooning in mixture. After filling is in crust, sprinkle more bacon on top.