Maple Desserts For Kathy (5 1⁄2) by brianjwood

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Maple Desserts For Kathy (5 1/2)
Submitted by brianjwood on November 17, 2002 at 12:28 pm

DESCRIPTION
Maple Desserts For Kathy (5 1/2)

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Grand Prize Winning Maple Walnut Mousse Pie
Categories: Pies,Desserts
Yield: 8 Servings

3 Eggs,separated
1/8 t Salt
3/4 c Maple syrup
2 c Kool whip
1 c Walnut meats,chopped
2 T Semi-sweet chocolate,shaved
1 Chocolate crumb pie shell

Beat egg yolks until lemon colored.Add salt and maple syrup. Cook in top of double boiler until yolk mixture thickens.Cool. Beat egg whites until stiff.Combine maple mixture,egg whites, and 2/3 of the Kool Whip,using a folding motion.Fold in 3/4 cup of the nut meats.Scrape into baked pie shell.Cover with remaining whipped topping.Sprinkle with remaining nut meats and chocolate shavings.Freeze for a minimum of four hours.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Maple Apple Pie
Categories: Pies,Desserts
Yield: 6 Servings

1 -------------c--------------
2 c Unbleached flour
1/2 t Baking powder
1 t Salt
2/3 c Crisco shortening
1 T Maple syrup
1 ----------apple f-----------
7 c Apples,peeled and sliced
3/4 c Maple syrup
2 T Cornstarch
1 -----------nut m------------
1/2 c pecans,Chopped
2 T Maple syrup
1 t Butter

7 to 8 T cold water Preheat oven to 375 degrees.For crust,combine flour,baking powder and salt in large mixing bowl.Cut in Crisco shortening with pastry blender or 2 knives until mixture is uniform.Sprinkle water in,1 tbsp. at a time, until dough forms a ball.Divide dough into 2 equal parts. On lightly floured surface,roll bottom crust into circle 1/8"
thick and 1/2" larger than and inverted 9" pie plate. Gently, ease crust into greased plate,being careful not to stretch dough.Trim edge even with plate. For filling,microwave apple slices on high for 2 minutes.Stir; repeat procedure twice or until apples begin to soften.Set aside. In separate
microwaving bowl,combine maple syrup and cornstarch. Microwave 2
minutes;stir. Repeat procedure until mixture starts to thicken. Add the thickened mixture to apples.Toss lightly until apples are well coated; set aside to cool.Spoon cooled Apple filling into unbaked pastry shell. For nut filling,combine pecans,syrup and butter in microwaving bowl.Microwave on high 1 minute,stir and continue to microwave an additional minute on medium
setting. Stir to break up mixture. Spread nut mixture on top of apple filling. On lightly floured surface,roll out top crust the same as bottom.Carefully,lift top crust onto filled pie;trim 1/2" beyond edge of pie plate.Fold top edge under crust.Crimp edges or flute as desired. Slit top crust with knife to allow steam to escape.Bake @ 375 degrees for about 60
minutes or until apples start to bubble.Brush top of pie with maple syrup;continue to bake an additional 5 minutes.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Maple Butter Spread
Categories: Spreads
Yield: 8 Servings

1/4 c Soft butter (or margarine)
1/2 t Maple flavoring

Stir to combine. Enough for 8 slices. Use maple butter for pockets.
Use with pork, ham or sweets.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Maple Pecan Pumpkin Pie
Categories: Pies,Desserts
Yield: 8 Servings

1 -----------shell------------
1 15 oz. pkg. pie crust
1 t Flour
1 ----------filling-----------
1/2 c Sugar
1 t Cinnamon
1/2 t Salt
1/4 c Raisins
1/4 c pecans,Chopped
2 c 16 oz. cans pumpkin filling
1 1/2 c Evaporated milk
1 t Maple syrup
2 Eggs,slightly beaten
1 ----------topping-----------
1 c Whipping cream
2 T Powdered sugar
1/2 t Maple syrup
1 Ecan halves

Prepare pie crust,according to package directions,for one crust
pie.Refrigerate remaining pie crust for later use.Heat oven to 425 degrees.Place prepared crust into a 10" tart pan with removable or a 9" pie pan.Press in bottom and up sides of pan. Trim edges,if necessary. In a large bowl,combine all filling ingredients;blend well. Carefully,pour into pie crust lined pan.Bake for 40 to 50 minutes or until knife inserted
in center comes out clean.Cool.In a small bowl,beat cream until soft peaks form.Blend in powdered sugar and maple flavor; beat until stiff peaks form.Spoon or pipe over filling.Garnish with pecan halves.Store in refrigerator.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Maple Syrup Tart
Categories: Desserts,Ethnic
Yield: 1 Servings

1 1/2 c Maple syrup
1/4 c -Cold water
1 c Whipping cream
1 Pie shell,9",baked, crust
1/4 c Cornstarch

Rich and simple, this delectable pie recipe belongs to Rose-Aime
Dumais, who runs a maple syrup operation, Erabliere Dumais, at St. Alexandre near Riviere du Loup.

In saucepan, combine maple syrup and cream. Blend in cornstarch and water together until smooth. Bring filling to a boil over medium heat and cook for 2 minutes, stirring constantly until thickened. Pour filling into baked pie shell and let cool until set. SERVES 6-8

SOURCE: _A Taste of Quebec_ by Julian Armstrong

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Maple Tourlouche ( Upside Down Cake)
Categories: Cakes,Canadian
Yield: 1 Servings

1 c Maple
2 t Baking powder
1 T Butter,softened
1/8 t Salt
3 T Sugar
1/4 t Nutmeg (or cinnamon)
1 Egg
1/2 c Milk
1 c Flour,all purpose
1/4 c Nutmeats,finely chopped (op

Bring syrup to a boil and pour into a generously buttered 8 by 8 by 2 baking dish. Let stand in a warm place, With a large spoon beat butter, sugar and egg together until creamy. Mix remaining dry ingredietns and add with the milk to the creamed mixture, stirring until well blended. Place as four large balls into hot syrup, then stretch dough with two forks until all
are joined together. This is easy because the dough gets soft when it comes in contact with the hot syrup. If using nut meats, add them to the hot syrup.
Bake at 350 degrees for 30 minutes. Tastes great with ice cream or whipping cream, served warm. From a recipe by Mme. Jehane Benoit. in _The Canadiana Cookbook_

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