The University of Vemont Libraries: Bailey/Howe Library

Ingredients:
1 1/2 cup butter, salted, room temperature
1 3/4 cups genuine maple syrup
1 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
6 cups old-fashioned rolled oats
2 cups all-purpose flour
2 teaspoons baking soda
1/2 cup dried cranberries (optional)
1/2 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, beat together butter, maple syrup, sugar, eggs and vanilla extract until light and fluffy. Stir in rolled oats. Add nuts and cranberries, if using.
3. In another bowl, stir together flour and baking soda. Add flour mixture to butter mixture, and mix well.
4. Bake 12-14 minutes or until edges just begin to appear to dry. Bottoms should be golden brown. Cool on wire racks.

contributed by Keith Franchetti (Maple Cook-Off 2010)

Crust Ingredients:
32 vanilla wafers
1/4 cup walnuts
1/8 teaspoon cinnamon
3 tablespoons butter, melted

Batter Ingredients:
3 8-ounce packages of cream cheese (one regular and two 1/3-less fat), softened
1/2 teaspoon vanilla
1/8 teaspoon cinnamon
2 large eggs
1 cup pure Vermont dark maple syrup

Directions:

1. Break wafers into bowl of food processor. Add walnuts, cinnamon and melted butter. Process until wafers and walnuts turn to crumbs and mixture sticks together.
2. Press into the bottom of a 9″ springform pan. Place in the refrigerator.
3. Preheat oven to 350 degrees.
4. Cut cream cheese into 1″ chunks and place in clean bowl of food processor. Process until smooth.
5. With processor running, add eggs, cinnamon and vanilla. Scrape down sides of bowl.
6. With processor running, add maple syrup. Taste and adjust syrup as needed. Continue to process until bubbly.
7. Pour batter into prepared crust and bake for 35-40 minutes. Cake will be light brown on edges, set but still jiggle.
8. Cool to warm, and then refrigerate at least 5 hours, ideally overnight. Can be frozen at this stage to enjoy later.
9. Top with maple whipped cream

Maple Whipped Cream Ingredients:
4 ounces whipping cream
1/2 teaspoon vanilla
1/4 cup pure Vermont dark maple syrup, chilled

1. Chill mixing bowl and beaters for 1/2 hour.
2. Beat whipping cream on medium speed until it sets.
3. Add vanilla and drizzle maple syrup into mixture just until incorporated. Taste and adjust syrup.
4. Put into pastry bag and cover top of cheesecake with stars.

*Note: Maple syrup varies in flavor and sweetness. Adjust according to taste.

contributed by Dawn Pelkey (Maple Cook-Off 2010)

Ingredients:
1 ¾ cups chopped toasted walnuts
2 ¼ cups cake flour
1 teaspoon baking powder
1 ¼ cups softened unsalted butter
1 ¼ cups sugar
5 eggs
½ cup pure maple syrup (grade B)
½ teaspoon vanilla

Directions:

1. Butter and flour 12-cup Bundt pan.
2. Finely grind walnuts. Sift flour, baking powder, and salt into bowl, set aside.
3. Beat butter and sugar until light and fluffy, add eggs one at a time, beating in between. Beat in maple syrup and vanilla. (Batter may look curdled – this is okay.) Mix in dry ingredients, fold in walnuts.
4. Pour batter in pan, bake at 350ºF for 45-60 minutes. Cool 10 minutes, remove from pan.

Glaze Ingredients:
½ stick butter
2 tablespoons pure maple syrup (grade B)
2 tablespoons whipping cream
6 tablespoons powdered sugar

Melt butter with syrup and cream – remove from heat. Add sugar and whisk until smooth. Cool until slightly thickened (15 minutes). Drizzle over cake, garnish with walnut halves if desired.

(Maple Cook-Off 2010)

Ingredients:
11 oz single almond flour
12 oz bread flour
4 tsp baking powder
12 oz sugar
6 oz West Meadow White Bread Crumbs
4 oz half walnuts
1 tsp  maple extract
3 oz  Leon & Linda Benoit Maple Syrup (grade B)
6 eggs

Directions:

1. In a mixing bowl combine almond flour, flour blend, baking powder, sugar, bread crumbs, and nuts. Mix.
2. Add maple extract, maple syrup, and whole eggs. Mix by hand until combined.
3. Roll out and cut into rounds.
4. Bake for 10 minutes at 350. Take out of oven and turn over. Bake another 5-7 minutes or until golden brown. Let cool over night to let flavors settle.

contributed by West Meadow Farm Bakery (Maple Cook-Off 2010)

Ingredients:
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground ginger
1 stick unsalted butter, softened
½ cup light-brown sugar
2 large eggs
1 ¼ cups maple syrup
2 teaspoons vanilla extract
½ cups buttermilk
½ cups walnuts or pecans, finely chopped

Directions:

1. Heat oven to 350 degrees.
2. Sift together the flour, baking powder, baking soda, salt, and ginger. Set aside.
3. Beat the butter and sugar together using a mixer set on medium speed in a large bowl until fluffy. Beat in the eggs, syrup, and vanilla.
4. Stir in flour mixture by thirds, alternating with the buttermilk. Stir in nuts.
5. Fill 18 lined muffin cups and bake until a tester comes out clean, about 20 minutes. Cool completely.
6. Ice with Maple-Butter Frosting.

(Maple Cook-Off 2010)