Here is a tart that I have been making for several years and Ann's fudge. That should get you started!

Maple-Cream Apple Tart
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/3 cup butter

Apple filling
3 Macintosh or green apples, peeled cored, and sliced
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg

Cream filling
2 egg yolks
1 cup heavy cream
1/3 cup maple syrup (no substitutes)

In a large bowl stir together the flour, 3 tablespoons of sugar, and salt. Cut in the butter until the mixture is the consistency of cornmeal. Press the crumbs firmly into the bottom and 1 inch up the sides of a 9 inch springform pan.

Arrange the apple slices on the crust in rows. In a small bowl combine 3/4 cup of sugar, cinnamon and nutmeg, and sprinkle over the apples. Bake in 400 degree oven for 15 minutes.

In a small bowl beat the egg yolks and stir in the cream and maple syrup. Pour evenly over the apples and continue baking for an additional 30 minutes.

Serves 8-10
********************************************************************************************************************

Maple Cream Fudge (Ann T)
1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
vanilla
. Add the two sugars, butter and cream maple syrup and salt into a sauce
pan. Place over medium heat. Stir while bringing to a boil. Lower the
heat and continue to stir slowly while the mixture cooks. After about
7 minutes, test by pouring a small amount into some cold water. You
want it to form a soft ball. You might need to cook it for another
minute or two. Remove from the heat, add a couple of teaspoons of
vanilla and start stirring. It takes about 14 or 15 minutes for the
fudge to cool and thicken. Pour into buttered dish.

Option: Replace the cream and cup of white sugar with one can of
Sweetened Condensed Milk and increase the maple syrup to 1 cup.

This pecan pie is good, and not over the top sweet like they can be sometimes.

Becky

* Exported from MasterCook *

Maple Pecan Pie

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pies Tested and Approved

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 recipe pastry for a 9 inch single crust pie
3 eggs
1 1/2 cups pecan halves
1 cup real maple syrup
1/4 cup butter
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon salt

Preheat oven to 375 degrees F (190 degrees C).
Spread the nuts evenly over pie shell.
Mix together butter or margarine, vanilla, and flour. Beat the eggs well, and blend into the flour mixture. Add salt, maple syrup, and cream. Pour filling over the nuts in the pie shell. Make sure the nuts are covered, so they will not burn.
Bake for 50 to 60 minutes, or until knife inserted in center come out clean. Let cool at least 15 minutes before serving.

- - - - - - - - - - - - - - - - - - -

I made both Ann's fudge and Marigene's MCTart..Both very good!..
I often add MS to my cream cheese frostings..

I also made these a few weeks ago..We liked them.

Here is a link that might be useful: Maple Pecan Praline Cheese Squares

I'm making Monique's Cheese Squares on Friday or Saturday Morning for Easter...

Becky, that pie sounds really good!

Here's another one to try.

Maple Pecan Cookies

At first these didnt strike me as anything spectacular, but yet I couldnÂt help but eat more of them. IÂd find myself craving them! This recipe is from Penzeys Spices Harvest 2006 catalog. This makes 3-4 dozen cookies.

Ingredients

2 sticks butter, softened
½ cup sugar
1 egg yolk
3 tablespoons pure maple syrup
½ teaspoon pure vanilla extract
2 cups flour
1 ¼ cups pecans, coarsely chopped

In a medium bowl, beat the butter with an electric mixer until pale and creamy. Gradually beat in the sugar until well blended. Add the maple syrup, egg yolk and vanilla and mix until well blended. Mix in flour and pecans until blended. Divide the dough in half and shape into long logs. Wrap in plastic wrap and refrigerate for at least 2 hours. Take the dough out of the frig one roll at a time. Unwrap. Slice the dough into ½ inch thick slices. Place the disks on an ungreased cookie sheet. Bake at 350 degrees F for 20-25 minutes until golden.

Thank you very much! I think that I'll make the fudge and cheesecake for Easter, and the apple tart tomorrow. I eat maple syrup just like that... pure.. so I wanted to try baking with this syrup because it's so strong in flavor.

Thanks again!

Becky= Would that recipe work w/o the pecans? I'm thinking that this would be a nice treat for DGS Jayden.

Here are a few tried and true recipes. The Maple Mousse is wonderful. I use to make it often but haven't made it in a while. Now that I have pulled out the recipe, I'll keep it out and make it soon.

Home Cookin Chapter: Recipes From Thibeault's Table

Optional - 1/2 cup currants or raisins
water

.
Blend together the butter and brown sugar. Beat the eggs lightly and
stir into the butter and brown sugar and add the corn syrup. (You can
substitute Corn syrup for all or part of the Maple syrup.), add
vanilla and raisins if using.

Fill tart shells about two thirds full. Bake at 375°F for 15 to 20
minutes or until pastry is golden.

The filling in these tarts is runny. Do not over bake or the filling
will firm up. Let tarts set in the tins for about 3 minutes. Remove
carefully and cool on racks. Makes about twenty 3 inch tarts.

Home Cookin Chapter: Recipes From Thibeault's Table

Maple Mousse With Walnut Praline
================================
Source: Marg (Friend)

1 Tablespoon Gelatin
1 1/4 cup cold water
2 eggs beaten
1 cup maple syrup
1 Cup whipping cream - whipped
. Soak gelatin in cold water. Beat eggs and combined with maple syrup in
top of a double boiler. cook stirring constantly over boiling water
until it coats a spoon. Add gelatin and stir until dissolved. Strain if
necessary. Refrigerate until thick. Whip cream until stiff. Whip
gelatin mixture. Fold in whip cream until well combined. Pour into 3
1/2 cup mold and refrigerate until set.

Praline

1 cup walnuts
1 cup white sugar
1/4 cup cold water

toast walnuts at 350 for 10 minutes. Do not burn Add water to sugar in
heavy sauce pan and stir until sugar has dissolved. Cook until sugar
turns a golden brown. Add nuts and immediately pour on to a buttered
cookie sheet. Let set for one hour. Chop coarsely. Sprinkle chopped
praline over each serving.

Home Cookin Chapter: Recipes From Thibeault's Table

Posted by Eileen, (Browntoestoo)

My favorite pumpkin pie recipe is one I found in Bon Appetit:

Favourite Pie crust recipe or

1 Buttermilk Pie Crust Dough disk

1 16-ounce can solid pack pumpkin
1 cup whipping cream
3/4 cup pure maple syrup
3 large eggs
1 tablespoon all purpose flour
1/2 teaspoon natural maple flavor
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of salt

For Maple Whipped Cream:
1 cup chilled whipping cream
3 tablespoons pure maple syrup
.

Position rack in lowest third of oven and preheat to 400°F. Roll pie
crust disk out on lightly floured surface to 13-inch-diameter round
(about 1/8 inch thick). Roll up dough on rolling pin and transfer to
9-inch-diameter glass pie plate. Gently press into place. Trim edges of
crust, leaving 1/2-inch overhang. Fold excess under. Crimp edges.
Freeze until crust is firm, about 15 minutes.

Line pie crust with foil, leaving 3-inch overhang. Fill foil with beans
or pie weights. Fold extra foil gently over crust edges. Bake until
crust is set, about 15 minutes. Remove foil and beans. Cool pie crust
slightly. Reduce oven temperature to 350°F.

Whisk all remaining ingredients (except Maple Whipped Cream) to blend
in bowl. Pour filling into crust. Bake until filling is set, covering
crust edges with foil if browning too quickly, about 55 minutes. Cool
completely. (Can be prepared 1 day ahead. Chill.)

Cut pie into wedges and serve with Maple Whipped Cream.

To make Maple Whipped Cream:
Whip cream with syrup in large bowl until soft peaks form. Makes about
2 cups.

Serves 8.

Home Cookin Chapter: Recipes From Thibeault's Table

Anna Olson's
Individual Maple Crisp Pie with Crumbled Topping
Yield: 8

By cutting galette dough into 8 pieces and rolling each individually, you can create lovely individual galettes. Top with an oat crumble to make even more appealing. Imagine these with a scoop of maple walnut ice cream.

Ingredients:
Dough

* 2 cups all purpose flour
* 2 tbsp oats
* 1/2 tsp baking powder
* 1/2 tsp salt
* 1 cup unsalted butter, cut into pieces and chilled
* 2 tbsp sour cream
* 2 tbsp maple syrup

Filling

* 5 Mutsu (Crispin) or Granny Smith apples
* 4 tbsp maple syrup
* 1/2 tsp cinnamon
* 1 tbsp butter
* 1 egg, mixed with 2 tbsp cold water, for brushing

Oat Crumble Topping

* 1/4 cup oats
* 2 tbsp all purpose flour
* 1/4 tsp cinnamon
* 2 tbsp brown sugar
* 2 tbsp unsalted butter

Directions:
Dough

1. Preheat oven to 350 F.
2. Combine flour, oats, baking powder and salt in a bowl. Cut in butter the texture of coarse meal. Stir sour cream and maple syrup and add to dough, Mixing until it just comes together. Chill dough for 15 minutes.

MAPLE SYRUP SHORTBREADS

Shortbread:
1/ 2 cup butter, room temperature
1/ 4 cup sugar
1 cup flour

Maple topping:
3/ 4 cup firmly packed brown sugar
1/ 3 cup pure maple syrup
1 Tbsp. butter, room temperature
1 egg
1 tsp. vanilla
½ cup chopped toasted walnuts

Preheat oven to 350 degrees. Generously grease 8 inch aquare baking dish. Craem butter and sugar until light and fluffy. Add flour and mix just until blended. Pat into bottom of prepared dish. Bake until shortbread is very light brown, about 25 minutes.

Meanwhile, beat sugar, maple syrup and butter to blend. Beat in egg and vanilla. Pour over baked shortbread. Sprinkle evenly with walnuts. Return shortbread to oven and bake until topping is set, about 25 minutes. Cool in rack. Cut into 1 ½ inch squares. Store in airtight container. Makes about 36.

Ellen, I think the cookies would work without the nuts. It would make a few less cookies.

Ann, thanks for posting the Pumpkin-Maple pie recipe. I was just going to add it!

I love real maple. I'm keeping this thread. I lost all of my recipes when my old computer went south. :-(

Ann...I was copying this thread and it looks like the Individual Maple Crisp Pie with Crumbled Topping
is missing the last part of the instructions. Now that I have a supply of maple syrup, I'd like to try some of these, and I love free form.

Thanks! Maureen

I love maple and use it in many things. I really like the maple shortbreads and Ann T's maple fudge, and I use maple syrup in my pumpkin pie and drizzle it on sweet potatoes when I bake them and use it on my oatmeal and instead of honey on biscuits. I use it in my maple oatmeal bread too.

I use maple syrup a lot, but this recipe is my all time favorite dessert:

Individual Maple Pear Cobblers
Courtesy of: Rebecca Rather, Chef, Rather Sweet Bakery and Cafe
6 servings

3 pounds pears, peeled, cored, quartered
2/3 cup + 9 tablespoons pure maple syrup
2 tablespoons + 1 1/2 cups flour
2 teaspoons vanilla extract
1/2 teaspoon nutmeg
8 tablespoons unsalted butter, cut into small pieces
2 1/4 teaspoons baking powder
9 tablespoons whipping cream
melted butter
sugar to taste
nutmeg to taste

For the filling, combine the pears, 2/3 cup syrup, 2 tablespoons flour, 1 teaspoon vanilla and 1/4 teaspoon nutmeg in a bowl and mix well. Divide evenly among 6 custard cups or soufflé dishes. Place a pat of butter on top of each one. Bake at 425 degrees for 18 to 20 minutes or until heated through.

For the topping, place the remaining 1 1/2 cups flour, baking powder and 1/4 teaspoon nutmeg in a food processor. Add 6 tablespoons butter and pulse until fine crumbs form. Add the cream, 9 tablespoons syrup and 1 teaspoon vanilla and process until combined. Drop by spoonfuls onto the hot filling. Brush with melted butter and sprinkle with sugar and nutmeg. Bake for 14 minutes or until firm to the touch and golden brown.

Annie

I made some muffins the other day.

Maple Oatmeal Muffins
~Something Warm from the Oven, Eileen Goudge

1/2 c milk
1 c rolled oats
1 c pure maple syrup (grade B if possible)
1/4 c veggie or coconut oil
1 large egg
1 1/2 c ap flour
2 t baking powder
dash salt
1/4 t cinnamon
3/4 c chopped walnuts or pecans

Preheat oven 375F. Grease 12 c muffin pan.
Stir the milk into oats; set aside.
Place maple syrup, oil and egg in a large bowl. Stir with wooden spoon, or beat on low with electric mixer. Add the oatmeal mixture and beat until well blended. Combine the flour, baking powder, salt and cinnamon. Add to the wet ingredients all at once, along with 1/2 c nuts. Stir just until moistened. Fill cups 2/3 full; sprinkle wiht remaining nuts. Bake for 20-25 minutes.

~*~*I added one small diced peeled pear instead of the nuts.

If you added frosting they'd make fine cupcakes.

Here is a bunch of maple syrup recipes from the Mass Maple Producers Assoc. They all sound yummy.
Clare

Thanks Clare. That maple mustard salmon sounds good. Here's another maple syrup site from Ontario I really like. Tons of recipes. I enjoy just reading through it.

Carol

Lord...I may need to go north again if I start cooking these. Dick likes pears so much I bet he'd like some of the recipes that combine them with maple. At least maple syrup is a fairly good sugar. Maureen

I bake with maple syrup all the time and never use sugar, because I'm hypoglycemic and the maple seems to be easier on me. I haven't tried to substitute it in regular, like chocolate, cake recipes, but I use it all the time in pies and muffins. Sometimes, if I'm making cookies, or suspect that it'll be too much liquid, I use maple sugar, a dehydrated maple syrup. Really expensive, but mmm,mmm good. My kids went through a phase when they wanted to be like everyone else, and demanded to make white flour, white sugar tollhouse cookies. We all thought they didn't taste nearly as good!

btw, you probably can substitute m/s for sugar in most recipes by following a substitution guide, like the one in the Joy of Cooking. I've usually just too lazy.

enjoy!!