Maple Pecan Pie

1 cup Triple Creek Maple Syrup
½ tsp. Maple extract
1 cup light brown sugar
(Combine; bring to boil and cool)
1 ½ cup chopped pecans
¼ cup melted butter
4 beaten eggs
1 Tbsp. flour
¼ tsp. salt
1 tsp. vanilla

Combine flour with beaten eggs until smooth and stir into cooled syrup and sugar mixture. Add melted butter, pecans, salt and vanilla. Pour mixture into baked pie shell. Decorate with pecan halves. Preheat oven to 300 degrees. Place pie on cookie sheet in center of oven. Bake 50 to 55 minutes or until pie sets.

Courtesy of Sue Jepson,
Steppingstone Café Route 6N Albion, PA


Frozen Maple Cream

1 pkg. Unflavored gelatin (1 Tbsp)
2 Tbsp. Water
1 cup Triple Creek Maple syrup (room temperature)
2 cups Whipping cream, whipped
½ Maple extract
½ cup Chopped nuts

Mix gelatin in water in Pyrex measuring cup. Place cup in pot of simmering water until gelatin dissolves. Combine maple syrup, maple extract, and gelatin. Cool mixture in refrigerator until it begins to thicken. Fold into whipped cream. Pour into serving bowl and top with nuts. Freeze.

Courtesy of Sue Jepson,
Steppingstone Café Route 6N Albion, PA

Maple Whip (Fluff)

8 oz. Cool Whip

8 oz. Cream Cheese

1/2 tsp. Maple Extract

4 oz. Pure Maple Crumb Sugar

Combine all ingredients and beat with electric mixer until smooth and fluffy. Refrigerate overnight for best flavor. Serve with crackers, on fresh fruit, or as a pastry filling.