Crust:
1 cup graham cracker crumbs
1/2 tsp ground ginger
1/2 tsp ground cinnamon
3 tbsp melted butter

Topping:
1 cup sour cream
1/4 cup sugar
1 tbsp maple syrup

Filling:
3 eight oz pkgs cream cheese (softened)
3/4 cup sugar
6 eggs
1 1/2 cups canned pumpkin
1 tbsp maple syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger

For Crust: combine graham cracker crumbs, ginger, cinnamon. Stir in melted butter. Press onto bottom of a 9” springform pan. Bake for 10 minutes at 325°

For Filling: Beat cream cheese until smooth, add sugar and blend well. Blend one egg at a time, add the pumpkin, maple syrup, cinnamon, nutmeg and ginger. Stir until smooth. Spoon filling into crust-lined pan. Bake at 325° for 45 minutes or until center appears set when gently shaken.

For Topping: Combine sour cream, sugar and maple syrup. Spread evenly over baked cheesecake and bake five more minutes. Cool for 15 minutes, loosen crust from pan.
When cool, cover and chill at least four hours.

Filling:
½ C. brown sugar
¼ C. sugar
3 Tbsp. Flour
3 Tbsp. Cornstarch
5 C. raspberries (fresh or frozen)

Topping:
4 Tbsp. Butter
2/3 C. sugar
½ C. flour
½ C. chopped nuts (walnuts or whatever)

Bake at 350 for 1 hour.

Filling:
4 Eggs (beaten)
2 C. Sugar
4 Tbs. Flour
1 Tsp. Nutmeg

Mix together in a bowl. Then add 14 oz. Canned peaches (drained) and 2 q. sliced strawberries to the filling. Mix together and divide in to 2 glass pie bowls.

Topping:
3 C. Flour
2 Tbs. Sugar
2 Tbs. Baking Powder
1 Tbs. Salt

Cut in 2/3-C. soft butter into flour & baking powder until crumbly. Then add 2 beaten eggs and 6 tbs. Milk and stir until moistened. Sprinkle topping over each bowl and bake at 350 F for 40-50 Minutes.

1 cup soft butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla extract
2 cups flour
1 tsp. baking soda
½ tsp. salt
3 cups rolled oats
1 cup raisins

Preheat oven to 350 degrees. Grease cookie sheets. In a large bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs & vanilla. Combine flour, baking soda & salt. Stir into the creamed mixture. Mix in the oats and raisins. Drop by rounded spoonfuls onto the cookie sheets. Bake for 8-10 minutes. Allow cookies to cool for five minutes before removing.

Ingredients:
1 9" pie crust, rolled out & fluted
3 cup Maine blueberries
3 Granny Smith apples (peeled & sliced)
2/3 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
1 tablespoon lemon juice
½ teaspoon cinnamon
dash nutmeg

Crumb Topping:
2/3 cup sugar
2/3 cup flour
½ cup ground walnuts
4 tablespoons butter

Mix together ingredients for the crumb topping. Mix together pie ingredients and fill the pie crust. Cover filled crust with crumb topping. Bake at 350 degrees for 45-60 minutes. 1 pie, serves 8.

Ingredients:
1 quart heavy cream
14 egg yolks
2 cups maple syrup

Preheat oven to 325°. Place ten 4oz ramekins in a pan and add enough water to come half way up the side of the ramekins. Heat the maple syrup and cream until bubbles start to form around the outside. Pour mixture into yolks and stir. Strain mixture. Then pour into dishes. Bake custards until set in the center, approximately 45 minutes to one hour. Chill custards and then place in refrigerator. Before serving, top with maple sugar and carefully melt sugar with a blow torch, or put under a broiler until the sugar is melted. Enjoy! Makes 10 servings.