Maple Walnut Cheesecake16 Christie Maple Leaf Cookies, finely crushed (about 2 cups)
1/4 cup finely chopped walnuts
1/3 cup butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup maple syrup, divided
2 Tbsp. walnut pieces
Combine first 3 ingredients; press onto bottom of 9-inch springform pan.
Beat cream cheese and 1/2 cup syrup in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 to 50 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Drizzle with remaining syrup just before serving; top with walnut pieces.
Maple Mustard Sauce
1/2 cup Dijon mustard
1/4 cup pure maple syrup
Stir together mustard and syrup until combined well.
Maple Baked Chicken
1/8 tsp. pepper
4 chicken breasts
1 /4 cup maple syrup
½ tsp. thyme
¼ tsp. sage
1 medium onion, chopped
3/ 4 cup chicken broth
Stir flour together with salt and pepper. Dust both sides of the chicken breasts in the flour mixture. Coat frying pan with spray. Add chicken breasts and brown. Move chicken breasts to oven-safe baking pan.
Stir maple syrup together with spices and pour over chicken. Add chopped onion and pour chicken broth into pan.
Bake at 350°F for 35-45 minutes, or until chicken is cooked
Source: Anne McAlpine, Who's Cooking?