April 7, 2011By Ginger Isham
In 1996 we had a Stoneyfield Farm relative stay at our bed and breakfast. Soon after her stay, we received the company’s yogurt cookbook as a thank you. I was pleased to find several recipes using maple syrup, including the following cheesecake recipe.
Cheesecakes are not my “cup of tea,” but I plan on making this one again. I find that whatever amount of maple syrup a recipe calls for, you can get away with adding a little less – for example, using ¾ cup instead of 1 cup. Maple recipes tend to be very sweet.
Maple Yogurt Cheesecake
(best to have all ingredients room temperature)
1 cup graham cracker crumbs
1/2 cup ginger-snap cookie crumbs
1/3 cup ground walnuts
1/3 cup butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Mix all ingredients together and press into a 10-inch pie plate. Chill 15 minutes.
3 packages (8 ounce size) cream cheese, softened (I use regular because low-fat is higher in salt
1/2 cup maple syrup
1 cup plain yogurt
2 teaspoons vanilla
1/4 teaspoon almond extract (optional)
Beat the eggs until creamy in one bowl. In another bowl beat cream cheese until creamy and add syrup. Mix well. Add yogurt, vanilla and almond extracts, and mix in. Add beaten eggs last and combine thoroughly. Pour into chilled crumb shell. Bake in oven on 325 degrees for 50 to 55 minutes. Remove from oven and cool for 30 minutes. Place in refrigerator for at least 3 hours.
Maple Apple Crunch
4 Granny Smith or McIntosh apples, unpeeled and sliced thin (about 1 1/2 pounds)
2 tablespoons lemon juice (fresh is best)
1 teaspoon cinnamon
1/2 cup raisins (optional)
1/4 cup maple syrup
Combine apples, lemon juice, cinnamon, raisins and syrup. Spread in a greased 9-by-13-inch baking pan. Cover and bake in oven on 350 degrees until apples are soft (about 25 minutes). Make the following topping and sprinkle over apple mixture:
1 cup regular oatmeal
1/3 cup flour
1/2 cup sliced almonds
2 tablespoons canola oil
2 tablespoons maple syrup
1 teaspoon vanilla or almond extract
Mix all ingredients together and sprinkle over apples. Bake uncovered for another 20 minutes until crisp. Serve with fat-free vanilla frozen yogurt.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Rd.