Pecan and Maple-Cream Roll
Submitted by Tyna Willett

Cake Ingredients:
5 lg. eggs, separated
1 c. confectioners sugar, plus extra for sprinkling
2/3 c. all-purpose flour
3/4 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt Filling Ingredients:
2 tbsp. all-purpose flour
1/4 tsp. salt
2/3 c. milk
1/3 c. Ben’s Pure Maple Syrup
2 lg. egg yolks Garnish Ingredients:
1 c. pecans
1 c. whipping cream

Prepare Cake: Grease 15-1/2 x 10-1/2 inch jelly roll pan; line with waxed paper; grease waxed paper. In a small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/2 cup confectioners sugar, beating until sugar completely dissolves and whites stand in stiff peaks. Preheat oven to 375 F. In large bowl, using same beaters and with mixer at high speed, beat egg yolks and 1/2 cup confectioners sugar until very thick and lemon colored. Reduce speed to low; add flour, baking powder, vanilla extract, and salt; beat until well mixed, constantly scraping bowl with rubber spatula. With rubber spatula or wire whisk, gently fold beaten egg whites into egg-yolk mixture, 1/3 at a time. Spoon batter into pan, spreading evenly. Bake 12 to 15 minutes until cake springs back when lightly touched with finger. Make Jelly Roll: Sprinkle clean cloth towel with confectioners sugar. When cake is done, immediately invert onto towel. With fingers, carefully peel waxed paper from cake. If you like, cut off crisp edges. Starting at one narrow end, roll cake with towel. Place cake roll, seam-side down, on wire rack; cool completely, about 30 minutes. While jelly roll is cooling, prepare filling.

Prepare Filling: In 2 quart saucepan, with wire whisk or spoon, mix 2 tablespoons all-purpose flour and 1/4 teaspoon salt; slowly stir in 2/3 cup milk and 1/3 cup maple syrup until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens; cook 1 minute. Remove saucepan from heat. In cup, with fork, beat 2 large egg yolks slightly; stir in small amount hot maple mixture. Slowly pour egg mixture back into remaining maple mixture in pan, stirring rapidly to prevent lumping; cook over low heat, stirring constantly, until mixture thickens and coats a spoon well, about 5 minutes. (Do not boil.) Remove saucepan from heat. Pour filling into bowl. To keep skin from forming as filling cools, press plastic wrap directly onto surface of hot filling. Cool completely. Prepare Topping: In small skillet over medium heat, cook pecans until golden, stirring frequently; cool. Chop coarsely 12 toasted pecans and reserve some whole ones for garnish; finely chop remaining toasted pecans. In small bowl, with mixer at medium speed, beat whipping cream until stiff peaks form.

Assembly:Unroll cooled jelly roll; spread top of cake evenly with maple-cream filling. Spread half the whipped cream on filling; sprinkle with finely chopped pecans. Starting at the same narrow end, roll cake without towel; place on platter. Spoon remaining whipped cream into decorating bag with a large rosette tip; pipe whipped cream length ways on jelly roll to make an attractive design. Sprinkle reserved coarsely chopped pecans on whipped cream. Refrigerate roll if not serving right away. Yield: 16 servings.

Maple Cheesecake
Submitted by Andi Willett

1-1/2 c. all-purpose flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/2 c. chopped walnuts
1-1/2 c. Ben’s Pure Maple Syrup
3/4 c. water
2 tbsp. butter

Whipped cream or ice cream Mix together the flour, sugar, baking powder, salt, milk, and nuts. Pour into a greased 8-inch square pan. Combine the maple syrup, water and butter in a small saucepan. Heat just until the butter melts. Pour the warm sauce over the cake batter; do not stir. Bake in a pre-heated 350 degree oven for 45 minutes. A pudding-like sauce forms as the cake bakes. Serve warm with whipped cream or ice cream. Serves 6.


Maple Cheesecake
Submitted by Andi Willett

Crust:  1 c. graham cracker or vanilla wafer crumbs
1/4 c. brown sugar
1/2 c. butter, softened
Filling: 1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/3 c. lemon juice
2 tbsp. Ben’s Pure Maple Syrup
Topping: 1 c. Ben’s Pure Maple Syrup
1/2 c. water
1 egg, beaten
1-1/2 tbsp. cornstarch
1/4 c. water
1/2 c. chopped walnuts

To make the crust, combine the graham cracker or vanilla wafer crumbs, brown sugar and butter. Mix well. Press into a 9-inch pie pan. Chill the crust while you make the filling.
To make the filling, beat the cream cheese until fluffy. Add the milk, lemon juice and two tablespoons maple syrup; beat well. Pour into the prepared pie crust. Chill for several hours.

To make the topping, bring the remaining 1 cup maple syrup and 1/2 cup water to a boil. Mix the egg, cornstarch and remaining 1/4 cup water. Stir into the boiling syrup and cook until the syrup is thickened. Spread over the cream cheese filling. Garnish with the chopped walnuts. Keep refrigerated until served. Serves 8.

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