The Rural Voice, 1999-03, Page 40crust 9 -inch (I L) pie shell.
Combine applesi maple syrup and
butter in a large saucepan. Sinimer,
covered, until apples are tender.
Combine cornstarch, cinnamon and
nutmeg. Add water and stir until
cornstarch is dissolved. Add to
apples. Cook over medium heat,
stirring constantly, until smoothly
thickened, clear and mixture comes to
the boil.
Pour into a rectangular 1 1/2 qt
(I.5L) shallow baking dish. Combine
cheese and pastry mix; prepare
according to package directions.
Roll dough in a rectangle slightly
larger than baking dish. Place over
apples. Turn edges under and flute.
Bake in preheated 375°F (190°C)
oven 25 to 30 minutes. Serve warm.
CAPPMCINO CHEESECAKES
1/2 cup (125 mL) graham cracker
crumbs
3 tbsp (45 mL) packed brown
sugar
1/4 tsp (1 mL) ground cinnamon
2 tbsp (25 mL) butter, melted
Filling:.
2 tsp (10 mL) rich blend instant
coffee granules
2 tbsp (25 mL) cognac or coffee
liqueur
2 pkg (250 g) each cream cheese,
softened
2 eggs
1/2 cup (125 mL) granulated sugar
1/2 tsp (2 mL) vanilla
Garnish:
1/2 cup (125 mL) whipping cream
2 tbsp (25 mL) maple syrup
ground cinnamon
In small bowl, combine graham
cracker crumbs, brown sugar and
cinnamon; stir in butter until
moistened. Divide evenly among six
cappuccino cups or custard cups,
pressing with fingertips or bottom of
small glass. Refrigerate until chilled.
Filling:
In small bowl, combine instant
coffee granules and cognac until
coffee is dissolved. Set aside. In large
bowl, beat cream cheese until fluffy.
Beat in eggs, one at a time, beating
well after each addition. Beat in
sugar, dissolved coffee mixture and
vanilla. Divide evenly among cups.
Place cups in 13x9 -inch (3.5 L)
cake pan. Pour in enough hot water to
come 1 -inch (2.5 cm) up sides of
cups. Bake in 375°F (190°C) oven for
15 to 20 minutes or until puffed and
centre feels set when lightly touched.
Remove from water and let stand at
room temperature until cooled.
Refrigerate for 3 hours or until
chilled.
Garnish: -
In deep bowl, beat whipping
cream with maple syrup until stiff
peaks form. Spoon onto each
cheesecake; sprinkle with cinnamon.
RICE PUDDING WITH
MAPLE PECAN SAUCE
1 1/2 cups (375 mL) water
1 cup (125 mL) white rice
(preferably short -grain)
1 tbsp (15 mL) butter
1 can (385 mL) evaporated milk
I egg, lightly beaten
1 /2 cup (125 mL) raisins
1/4 cup (50 mL) granulated sugar
1 tsp (5 mL) vanilla
I /2 tsp (2 mL) cinnamon
1/2 cup (125 ml) chopped pecans,
toasted
1/2 cup (125 mL) maple syrup
In saucepan, bring water and rice
r�.
i
(Ivan & Gail)
CRANSTON FARM
MAPLE SYRUP
Cty. Rd. 1, 3 miles South of Lucknow
Over 60 Years Family Tradition
of
Pure Maple syrup
Visitors Welcome
Seasonal Hours
Syrup available year-round
529-7360
PURE MAPLE
41, SYRUP
For A Taste Of Spring
Visit These 15
Locations
tiicCullv's till ,farm
Sugaring Time in the Country
Horse drawn sugar bush tours
Visit the baby Iambs too!
Open March & April 10-5
Tours Every Weekend 11 - 4
Small Admission Charge
Groups Welcome by Appointment
Maple Festival Mar. 20 & 21
Located 1/2 mile oft Hwy 117 on Perth Line a9
between Strattord & St Marys
519-284-2564
Ontario Maple Syrup
Producers Association
Come and Taste the Tradition
at the 35th Anniversary
of the
Elmira Maple Syrup
Festival
Saturday, March 27, 1999
7:30 a.m.
for more information
contact: 519-669-2605
Website: www.elmiramaplcsyrup.com
36 THE RURAL VOICE