# Choolate Nut Bars – Makes 16
1 1/4 cups flour
1/4 cup sugar
1/2 cup margarine or butter
1/2 cup syrup
1/3 cup sugar
1 square (1 oz) unsweetened chocolate
2 T margarine or butter
2 eggs, slightly beaten
1 tsp vanilla
1 cup coarsely chopped nuts
• Heat oven to 375° F.
• Mix flour and 1/4 cup sugar in bowl. Cut in 1/2 cup margarine until mixture resembles coarse crumbs. Press firmly into bortom of greased 9-inch square baking pan. Bake 20 minutes or until very lightly browned.
• Bring syrup and 1/3 cup sugar to boil in saucepan on medium heat, stirring until sugar is dissolved. Reduce heat; boil gently 2 minutes, stirring occasionally. Remove from heat. Stir in chocolate and 2 tablespoons margarine until chocolate is melted. Cool slightly. Gradually stir in eggs and vanilla. Spread mixture over warm crust in pan; sprinkle with nuts.
• Bake 25 minutes or until copping is firm around edges and slightly soft in center. Cool on wire rack. Cut into bars.
# Mapley Carrot Cake With Mapley Cream Cheese Frosting – Makes 18 servings
2 cups flour
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1/8 tsp ground allspice
1/8 tsp ground nutmeg
3 eggs
1 cup sugar
3/4 cup syrup
3/4 cup oil
1 can (8 oz) crushed pineapples, drained
2 1/2 cups shredded carrots
2/3 cup chopped walnuts
Mapley Cream Cheese Frosting
Heat oven to 350
Mix flour, baking soda, cinnamon, salt, allspice and nutmeg
Beat eggs, sugar, syrup, and oil until well blended. Add flour mixture, beat until blended. Stir in pineapple, carrots and walnuts. Pour into greased and floured 9 by 13 pan.
Bake 45-50 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack.
Frost with Mapley Cream Cheese Frosting and garnish with shredded carrots.
# Mapley Nut Cheesecake – Makes 12 servings
1 cup graham cracker crumbs
1/4 cup chopped walnuts or pecans
3 Tbsp sugar
1/2 tsp ground cinnamon
1/4 cup margarine or butter, melted
3 packages (8 oz each) Cream Cheese, softened
3/4 cup syrup
1/2 cup sugar
2 Tbsp flour
1 tsp vanilla
3 eggs
Syrup and walnuts for garnish
Heat oven to 375
Mix crumbs, nuts, 3 Tbsp sugar and cinnamon in 9 inch springform pan. Stir in margarine. Press onto bottom and 2 inches up side of the pan.
Beat cream cheese, syrup, 1/2 cup sugar, flour and vanilla on medium speed until well blended. Beat in eggs on low speed until just blended.
Pour into crust. Bake 45-45 minutes or until center is almost set. Cool on wire rack. Refrigerate until firm.
Run a small knife or spatula around side of pan to loosen crust; remove Cheesecake from pan. Brush top edge of cheesecake with syrup and garnish with nuts just before serving.
# Rich Pecan Pie – Makes 8 servings
1 1/2 cups syrup
1/4 cup butter or margarine
1/4 cup sugar
1 1/2 cup pecan halves or chopped pecans
1 unbaked 9 inch pie shell
3 eggs, slightly beaten
1 tsp vanilla
Dash salt
Mapley Whipped Cream
Heat oven to 375
Combine syrup, margarine and sugar in saucepan. Bring to boil; boil gently 5 minutes; uncovered, stirring occasionally. Cool slightly.
Place pecans in pie shell. Mix eggs, vanilla, and salt in bowl. Gradually stir in cooled syrup mixture. Pour over pecans in pie shell.
Bake 35-40 minutes or until knife inserted near center comes out clean. Cool on wire rack.
Top with Mapley Whipped Cream
# Mapley Glazed Chocolate Cookies – Makes about 48 glazed or 24 sandwich cookies
3/4 cup butter, softened
1/2 cup granulated sugar
1 egg
1 tsp vanilla
2 1/4 cups flour
1/2 cup syrup
1/4 cup butter
1 tsp brown sugar
Beat 3/4 cup butter on medium spin. Gradually add granulated sugar, beating until light and fluffy. Add egg and vanilla; beat well. Gradually add flour, beating well after each addition. Divide dough into 2 equal portions; wrap each in plastic wrap. Refrigerate 3 hours or until firm.
Heat oven to 400
Roll out dough, 1 portion at a time, to 1/8 inch thickness on lightnly floured surface. Cut into desired shapes with lightly floured cookie cutters. Place on ungreased cookie sheets. Bake 6 to 8 minutes or until edges just begin to brown.
Immediately remove from cookie sheets, cool on wire rack.
Heat syrup, 1/4 cup butter, and brown sugar in small saucepan on low heat until butter is melted. Remove from heat, Gradually add powdered sugar, stirring until smooth. Glaze tops of cookies individually and decorate as desired. Or for sandwich cookies, spread glaze thinly on flat side of cookie. Press flat side of second cookie on top. Store in tightly covered container.
NOTE: Glaze thickens as it cools. To thin glaze, warm saucepan over hot water.
# Simple Chocolate Dip – Makes 1 1/2 cups
2/3 cup heavy cream
1/2 cup syrup
1 package (8 oz) semi-sweet chocolate
Assorted fresh or dried fruit, cake cubes, cookies, or pretzels
Heat cream and syrup in small saucepan until boiling, stirring constantly. Remove from heat. Add chocolate; stir until melted. Serve warm as a dip with fruit, cake cubes, cookies or pretzels.
NOTE: The beauty of this dip is that it lasts for hours without losing its smooth consistency. An easy and impressive crowd pleaser!
# Mapley Crunch Popcorn – Makes about 13 cups
12 cups plain popped popcorn
1 1/2 cups unsalted peanuts
1/2 cup butter or margarine
1 1/2 cup syrup
1/4 tsp ground cinnamon
1/4 tsp baking soda
Heat oven 250
Combine popcorn and peanuts; set aside. Melt margarine in medium saucepan. Stir in syrup and cinnamon. Bring to full rolling boil, stirring occasionally. Boil 5 minutes, stirring frequently. Remove from heat; stir in baking soda. Pour over popcorn mixture; toss to coat evenly.
Spread in single layer in 2 large, greased baking pans or cookie sheets. Bake 1 hour.
Break popcorn mixture into pieces while warm. Arrange in single layer on wax paper or foil to cool. Store in tightly covered container.