MAPLE CREAM APPLE TART

1-1/2 cup flour
3 tbsp. sugar
1/4 tsp. salt
3 McIntosh apples, peeled, cored, sliced
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 egg yolks
2 cups heavy cream
1/3 cup pure Vermont maple syrup

In a large bowl, stir together flour, sugar, and salt.
Cut in butter until consistency of cornmeal. Pack into
bottom of a 9" springform pan and press 1" up the sides
of pan. Press crumbs firmly.

Arrange apples on crust in rows or groupings that suggets
cutting portions. Combine sugar, cinnamon and nutmeg
and sprinkle over the apples.

Bake at 400 degrees F. for 15 minutes. In a small bowl,
beat egg yolks and stir in heavy cream and pure Vermont
maple syrup. Pour over apples evenly and continue baking
for an additional 30 minutes.

Serve with vanilla ice cream.

MAPLE OATMEAL PIE

3 eggs, beaten
2 cups dark maple syrup
2/3 cup quick cooking oatmeal
2/3 cup shredded coconut
3 tbsp. melted butter
1 tsp. vanilla
1/2 cup walnut pieces
9" unbaked pie shell

Mix all ingredients except pie shell together.
Pour into unbaked pie shell and bake at
325 degrees F. for 45 minutes.

Cool and serve.

VERMONT MAPLE SYRUP CAKE

1/2 cup shortening 2 cups flour
1/2 cup sugar 1 tsp. salt
1/2 cup Vermont maple syrup 2-1/2 tsp. baking powder
2 eggs 1/2 cup milk

Cream shortening and sugar; add maple syrup. Add and
beat the eggs. Add dry ingredients alternately with
milk. Beat until smooth. Put into 2 8" pans. Bake at
350 degrees F. for 30 minutes.