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March 2004 Issue
Maple Syrup
by J. Sinclair
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Maple-Glazed Drummies

Like many of my favorite recipes featuring maple syrup, it tames the spicy nature of these wings and brings a little sweetness to the party.
  • 4 oz. maple syrup
  • 5 T. chili sauce
  • 1 small onion, chopped
  • 2 T. cider vinegar
  • 1 T. mustard
  • 1 tsp. Worcestershire sauce
  • 2.5 lbs. chicken drumsticks
Combine the maple syrup, chili sauce, onion, cider vinegar, mustard and Worchester sauce in a shallow dish. Marinate the chicken for a minimum of 4 hours in the refrigerator, keeping them covered and turning occasionally. Broil, bake or grill the chicken drumsticks until thoroughly cooked, basting occasionally.
  • Yields: 4 servings
  • Preparation Time: 30 minutes plus marinating time


Pumpkin-Maple Cheesecake

This is actually my all-time favorite cheesecake. It combines two of my favorite comfort foods: maple syrup and pumpkin.
  • ¼ c. butter, melted
  • 1 ¼ c. graham cracker crumbs
  • ¼ c. sugar
  • 3 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can sweetened condensed milk (not evaporated milk)
  • 1/4 c. maple syrup
  • 2 c. canned pumpkin
  • 3 eggs
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ½ tsp. salt
Combine the butter, crumbs and sugar. Press the mixture into a 9” spring-form pan.

In large mixing bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until the mixture is smooth. Add the remaining ingredients and mix until smooth. Pour into the prepared pan.

Bake at 300F for 1 hour and 15 minutes or until set (the center will be slightly soft). Cool and then chill.

  • Yields: 12 servings
  • Preparation Time: 90 minutes

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