Maple Cream Cheesecake

Crust:
4 tablespoons (1/2 stick) butter, melted
1 ¾ cups graham cracker crumbs
3 tablespoons light brown sugar

Cheesecake:
20 ounces(2 ½ eight-ounce packages) cream cheese, softened
½ cup sugar
3 large eggs
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ teaspoon baking soda
1 cup heavy cream
1 cup Sawyer’s Maple Syrup, Dark or Grade B

Topping:
1 cup heavy cream
¼ cup Sawyer’s Maple Syrup, Dark or Grade B
Chopped walnuts for garnish

To make crust: In a small bowl, stir together butter, graham cracker crumbs and brown sugar and press into bottom and sides of a 9-inch springform pan.

To make cheesecake: Preheat oven to 350 degrees F. In a large bowl, beat cream cheese until light and fluffy and beat in sugar and eggs, 1 at a time. Beat in vanilla. In a small bowl, stir together flour and baking soda. Add to cream-cheese mixture, mixing well. Mix in cream and maple syrup. Spoon into springform pan.

Bake until firm, about 1 hour, or until a toothpick insert in the center comes out clean. When cheesecake is done, turn off oven and leave cake in oven for 1 hour, then remove from oven and cool on a rack for 30 minutes. Refrigerate. Remove the sides of the springform pan after the cake has cooled.

To make topping: Beat heavy cream until soft peaks form and beat in maple syrup. Frost the top of the chilled cake with cream and sprinkle with walnuts.

Maple Granola (A Sawyer’s breakfast favorite)

14 cups oatmeal
1 cup brown sugar
1 cup powdered milk
¾ cup butter
1 cup Sawyer’s Maple Syrup
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla

Combine oatmeal, brown sugar and powdered milk. Mix well. Melt butter; add syrup, salt, cinnamon and vanilla. Pour over oatmeal mixture. Mix well and spread onto cookie sheets. Bake at 275 degrees F for 30 minutes, stirring occasionally.

Maple Barbecue Sauce

½ cup Sawyer’s Maple Syrup
1/3 cup honey
¾ cup ketchup
1 Tablespoon molasses
½ teaspoon onion powder
1 teaspoon garlic salt
¼ teaspoon black pepper
1 teaspoon salt
1 Tablespoon chili powder
½ teaspoon cumin
½ - 1 teaspoon liquid smoke

Combine all ingredients. Store in the refrigerator.

Maple Oatmeal Cookies

Variation: Add ½ cup chopped nuts, raisins, chocolate chips or coconut to the dough.

2 sticks of butter, softened
1 ¾ cups Sawyer’s Maple Syrup
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
6 cups old-fashioned rolled oats
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt

Preheat oven to 350 degrees F. Grease or place parchment paper on two 9-x-13 inch baking sheets. In a large bowl, beat together butter, maple syrup, sugar, eggs and vanilla. Stir in oats. In another bowl, stir together flour, baking soda and salt. Add dry ingredients to butter mixture and mix well. Drop by rounded teaspoonfuls about 2 inches apart onto prepared baking sheets and bake 12 to 15 minutes. Makes approximately 70 cookies.