Ingredients:

Directions:
Roast the pecans first at 375° for 10-15 min. Set aside to cool. Then grind the pecans in food processor. Be careful not to over process them, or you will end up with pecan butter.

Dissolve the yeast and 2 Tbsp of maple syrup in the warm water. Set aside until the yeast begins to foam (about 5 min).

Combine the two flours, salt, and pecan meal in a large bowl. Add the yeast mixture and the remaining 6 Tbsp of maple syrup to the dry ingredients. Mix to form a medium-stiff dough, and continue mixing (or kneading) for 4-5 min.

Roll out the dough on a lightly floured surface. Form into a loaf, and place it in a lightly oiled loaf pan. Brush the top of the bread with a little oil, and put the pan in a warm place for the dough to rise. (The risen dough should hold a dent when gently touched.)

Bake in a preheated oven at 375° for about 40 minutes. Immediately on removing the bread from the oven, lightly brush a little unrefined corn oil on the top crust.

Ingredients:

Directions:
Dissolve yeast and sugar in the warm water in a large bowl or food processor. Let proof (become bubbly). Mix in 3 cups of the flour.

In a small saucepan, scald skim milk. Remove from heat. Add butter, maple syrup, and salt to the hot milk and mix until the butter melts. When the liquid has cooled to lukewarm, add to the bowl of flour and yeast.

Stir in more flour, ½ cup at a time, until dough is fairly stiff. Knead dough 10 min, or process 15 seconds or until dough is smooth and elastic. Place dough in a large oiled bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled.

Remove dough from bowl and divide it in half. Let dough rest, covered, for 10 minutes. Roll into two loaves and place in loaf pans greased with butter. Cover and let rise until doubled (1 -2 hours).

Preheat oven to 350°. Bake loaves for 35-40 min or until golden brown.

Ingredients:

Directions (for bread machine):
Put all ingredients into the pan of your bread machine according to the directions for your machine. Use the white bread selection. Press start.

Ingredients:

Directions (for bread machine):
Pour everything except pecan halves into bread machine in the order suggested by the manufacturer. Bake on Full Cycle. Don't use short cycle. Put pecan halves in at raisin/nut beep.

Ingredients:

Directions:
Blend shortening, maple syrup, egg, and grated rind until creamy. Sift dry ingredients and add nuts. Add to wet mixture alternately with orange juice.

Bake in greased loaf pan at 350° for 1 hour. Bread improves if "ripened" for at least one day before enjoying.

Ingredients:

Directions:
Shred dates or cut finely. Add baking soda and boiling water.

In a separate bowl, mix together beaten egg, maple syrup, and salt. Add to date mixture.

Fold in flour and baking powder sifted together. Add nuts and shortening.

Bake 1 hour in slow oven.

Ingredients:

Directions:
Pour boiling water over dates and butter. Stir until butter melts. Add egg, maple syrup, and pecans. Sift together flour, baking powder, salt, soda and combine with flour. Pour liquid mixture into dry ingredients. Stir until just dampened. Pour into greased loaf pan. Bake at 350° for 1 hour. Cool before slicing.

Ingredients:

Directions (for bread machine):
Add ingredients in order given by manufacturer, adding walnuts and dates with flour. Basic/white bread cycle. Light color setting.

Makes 1½ lb loaf.

Ingredients:

Directions:
Combine and sift dry ingredients. Mix maple syrup with beaten egg and add the sour cream. Combine the mixtures and bake in moderate oven for about 40 minutes. Serve with warm maple hard sauce or whipped cream.

Ingredients:

Directions:
Grease 9x5x2½ inch loaf pan generously and dust with flour. Sift together dry ingredients. Add egg, milk, and syrup. Mix only until dry ingredients are moistened. Stir in nuts. Pour into prepared pan. Let stand 20 minutes before baking.

Heat oven to 350°. Bake one hour. For thin, even slices, wrap loaf in aluminum foil or plastic. Wrap and store 24 hours before cutting.

Ingredients:

Directions:
Sift together flour, sugar, baking powder, and salt. In a large bowl, add egg, milk, and maple syrup to flour mixture. Mix until well moistened. Stir in nuts. Pour into greased 9x5x3 loaf pan. Let stand 20 minutes before baking.

Preheat oven to 350. Bake 50 minutes or until tests done with toothpick.

Ingredients:

Directions:
Combine all ingredients in order given. Pour into greased loaf pan and allow to sit 20 minutes. Bake 375° for 60 minutes.

Ingredients:

Directions:
Preheat the oven to 350°. Grease a loaf pan. W

hisk the flours with the wheat germ, baking powder, baking soda, and salt. Add the walnuts, raisins, and sesame seeds and toss gently. Set aside.

Beat the egg, egg white, sugars, and oil with an electric mixer set at medium until smooth. Add the buttermilk and maple syrup and beat again. Stir the flour mixture and zucchini into the batter by hand just until combined.

Bake for 50 to 60 minutes, or until a toothpick comes out clean.

Ingredients:

Directions:
Beat eggs for 2 minutes. Gradually add maple syrup, oil, vanilla, and lemon zest. Stir in zucchini.

In a separate bowl, combine flours, baking powder, and salt. Make a well in the center of the dry ingredients, and then stir in zucchini mixture. Blend until smooth, then turn into greased 5x9 inch pan.

Bake at 350° for 50 to 60 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 5 to 10 minutes, then remove and allow to cool on wire rack.

Ingredients:

Directions:
Mix dry ingredients together thoroughly. Add syrup, shortening, and eggs. Stir until well mixed but do not beat. Turn into greased 9x9 pan.

Bake at 425° for 25 min.

Ingredients:

Directions:
Preheat the oven to 400°. Grease an 8x8 baking pan. Mix all the ingredients together and pour into the pan. Bake for 15-20 min.

Ingredients:

Directions:
Mix dry ingredients together before adding the egg, syrup, milk, and shortening. Stir until well incorporated, but do not beat. Pour into a shallow well-greased pan (9x9” or larger).

Bake at 400° for 20 min. Cut into squares and serve hot with butter.

Ingredients:

Directions: Heat oven to 375°. Grease 9-inch square cake pan.

Sift flour, baking powder, and salt into a large mixing bowl. Stir in cornmeal with a fork. Combine the milk, ⅓ cup maple syrup, butter, and eggs, and add to dry ingredients. Stir until blended. Spoon into the prepared pan and smooth over. Drizzle remaining ¼ cup maple syrup over the batter. Sprinkle with walnuts.

Bake for 25 minutes or until a toothpick comes out clean.

Ingredients:

Directions:
Mix together the dry ingredients. Then add the carrots, maple syrup, corn oil, and soy milk. Mix just to combine the ingredients. If you over-mix, the bread will be tough.

Oil and flour the loaf pan. Pour the batter into the pan, spreading it evenly. Bake the bread in a preheated oven at 375° for 15 to 20 minutes, or until lightly browned. Carefully remove the baked bread from the pan and cool for five minutes. Serve the bread warm.

Ingredients:

Directions:
Combine flour, cornmeal, baking powder, baking soda, and salt; set aside. In a mixing bowl, combine butter, sugar, and eggs; mix well. Add syrup and buttermilk. Stir in the dry ingredients just until moistened. Stir in pecans.

Pour into a greased loaf pan. Bake 350° for 35-40 minutes or until a toothpick comes out clean. Cool for 10 minutes in pan. Serve warm with syrup, if desired.

Ingredients:

Directions:
Mix and bake in iron skillet at 400° until brown.

Ingredients:

Directions:
Preheat oven to 350°. Cream eggs and butter in a bowl until light and fluffy. Add maple syrup and apples. Mix well. Sift in dry ingredients. Stir until moistened. Put into greased muffin tins. Bake 20-25 min.

Ingredients:

Directions:
Sift flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in oats. Add liquid ingredients and stir only until dry ingredients are moistened. Fill greased muffin cups 2/3 full. Bake at 400° for 18-20 min. Let stand in pan a few minutes before removing. Drizzle a sugar or maple glaze over tops of muffins while hot and serve.

Ingredients:

Directions:
Combine the flour and baking powder, and stir to mix well. Add the applesauce, maple syrup, and egg whites, and stir just until the dry ingredients are moistened. Fold in the raisins or walnuts. Coat muffin cups with nonstick cooking spray, and fill ¾ full with the batter. Bake at 350° for 16 to 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Remove the muffin tin from the oven, and allow it to sit for 5 min. before removing the muffins. Serve warm or at room temperature.

Ingredients:

Directions:
In a large bowl, cream together the butter and maple syrup. Add the egg. Stir in the applesauce and vanilla. Set aside. In a separate bowl, sift together flour, baking soda, and salt. Add the dry ingredients to the applesauce mixture and beat just until mixed. Stir in the nuts. Pour the batter into greased muffin tins, filling the tins 2/3 full. Sprinkle the raw sugar over the top. Bake in a 350° oven for 20 minutes.

Ingredients:

For the Glaze:

Directions:
Combine bran, milk and maple syrup. Mix in egg and oil. Combine remaining muffin ingredients. Add bran mixture, stirring until just moistened. Divide batter into 12 greased muffin tins. Bake at 400° for 18-20 minutes.
Glaze:
Combine ingredients, stirring to blend, and spread over warm muffins.

Ingredients:

Directions:
Preheat oven to 400°. Spray 12 muffin pan cups with vegetable spray. In medium sized bowl, blend syrup and eggs. Beat in crushed Bran Flakes. Let stand for 5 min. Beat in sour cream, stir in flour, walnuts and soda just until flour is moistened. (Batter will be lumpy.) Spoon batter into muffin pan cups. Bake 20 min. or until lightly browned.

Ingredients:

Directions:
Preheat oven to 400°. In a large bowl beat syrup and eggs. Mix in bran and let stand 5 min. Beat in sour cream with a wooden spoon. Stir in remaining ingredients. Batter will be lumpy. Spoon into un-greased pans. Bake for 15-20 minutes.

Ingredients:

For the Glaze:

Directions:
Combine bran, milk and maple syrup. Mix in egg and oil. Combine remaining muffin ingredients. Add bran mixture, stirring until just moistened. Divide batter into 12 greased muffin tins. Bake at 400° for 18 to 20 minutes. Combine glaze ingredients, stirring to blend, and spread over warm muffins.

Ingredients:

Topping:

Directions:
Sift flour and baking soda. Add bran flakes, raisins, and walnuts. Combine maple syrup, sour cream, and eggs. Add to dry ingredients and stir until just blended. Fill greased muffin tins ¾ full. Bake at 400° for 15-20 minutes, or until golden brown.

Ingredients:

Directions:
Sift dry ingredients. Beat eggs in bowl, add milk, maple syrup, and shortening. Blend dry ingredients in quickly to just moisten flour. Pour into muffin tins and bake at 425° for about 20 minutes.

Ingredients:

Directions:
Mix flour, cornmeal, baking powder and salt in a large bowl. Whisk eggs and sugar in another bowl until smooth. Add milk and syrup and whisk. Pour over dry ingredients and add 4 Tbsp of the melted butter. Fold until moistened. Fill muffin cups and bake 25-30 min. at 350°. Brush tops with remaining 2 Tbsp of butter.

Ingredients:

Directions:
Bring milk to room temperature. Preheat oven to 400°. In a bowl, combine cranberries and sugar. Set aside four one hour at room temperature, stirring occasionally. Sift together the dry ingredients and the spices. In another bowl, beat together the butter, syrup, egg, and milk until smooth. Add the cranberry mixture. Quickly fold in the dry ingredients, until just moistened. Spoon into greased 2" muffin pans. Bake 15-20 minutes. Remove from pans and serve warm.

Ingredients:

Directions:
Process oats in food processor or blender until reduced to coarse powder. Combine 1 cup oat flour with wheat and unbleached flours, baking powder and soda, and salt. Toss to mix. Beat eggs in separate bowl, and then blend in buttermilk, maple syrup, and oil. Make well in dry ingredients, pour in egg mixture, and stir just to blend. Fold in walnuts. Divide into greased muffin tins. Bake at 400° for 20 minutes, or until golden. Serve hot.

Ingredients:

For the Glaze:

Directions:
Preheat oven to 350°, prepare pans with butter, and blend in sugar and salt. Add dry ingredients; blend with pastry cutter until crumbly. Mix in oats. Blend milk and syrup together; pour over dry ingredients stirring only until just combined. Bake for 20 min or until cooked. Spread glaze over when slightly cooled.

Ingredients:

Directions:
In a bowl, combine oats, apple, maple syrup, yogurt, egg and oil. In another bowl, combine flour, baking powder, soda, salt and nuts. Stir liquid ingredients into flour mixture until just combined; do not over-mix. Spoon batter into paper-lined muffin tins. Bake at 400° about 20 min. or until tops are springy to the touch. Let muffins cool on wire rack.

Ingredients:

Directions:
Preheat oven to 400°. Grease muffin tins or line with paper cups. Whisk together eggs and brown sugar until smooth. Add buttermilk and maple syrup. Whisk and set aside. In another bowl, combine wheat flour, 1½ cups of oats, baking powder, baking soda, and salt. Mix with fork. Add to buttermilk mixture and stir until evenly moistened. Spoon into muffin cups, to the top. Sprinkle about a tsp rolled oats across the top and bake 20 minutes, until a tester comes out clean.

Ingredients:

Directions:
Preheat oven to 400°. Line twelve muffin cups with paper liners. Combine first 6 ingredients in large bowl and stir to blend. Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. Add to dry ingredients and stir just to incorporate (do not over-mix). Divide batter equally among muffin cups (batter will reach top of cups). Bake until muffin tops are golden brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer to rack and cool.

Ingredients:

Directions:
Preheat oven to 425°. Grease muffin cups. In each cup put 2 tsp maple syrup, 1 tsp chopped walnuts and ½ tsp melted butter. Sift together dry ingredients and set aside. Beat together syrup, egg, milk and oil. Add to dry ingredients, stirring just enough to blend. Fill each cup 2/3 full. Bake for 20 minutes. Invert muffin tins onto a wire rack covered with wax paper, and let stand for a few minutes. Best when served warm.

Ingredients:

Directions:
Sift dry ingredients together in bowl. Combine liquid ingredients; add to dry ingredients, mixing only until all flour is moistened. Stir in nuts. Fill greased muffin cups 2/3 full. Bake at 400° for 18-20 minutes.

Ingredients:

Directions:
Preheat oven to 350°. Combine first five ingredients in large bowl. Cut in margarine with a pastry blender until mixture resembles coarse meal. Combine maple syrup, maple flavoring, egg whites, and yogurt. Add to dry ingredients, stirring until just moistened.

Divide batter evenly among 18 muffin cups coated with cooking spray. Sprinkle walnuts evenly over muffin tops. Bake at 350 for 25 minutes or until muffins spring back when touched lightly in the center. Remove from pans immediately and let cool on a wire rack.

Ingredients:

Directions:
Preheat oven to 400°. Grease 12 standard size muffin cups or line with paper liners. Mix together flour, baking powder, baking soda, and salt. Beat butter at medium speed until light and fluffy. Beat in maple syrup in a slow and steady stream. Beat in sour cream and egg until blended. At low speed, beat flour mixture into butter mixture, ½ cup at a time, until dry ingredients are just moistened. (Do not overmix.) Stir in nuts. Spoon batter into prepared pan, filling cups 2/3 full. Bake muffins until tops are firm and golden, 15-20 min. Transfer pan to wire rack to cool slightly. Turn muffins out onto rack to cool completely.

Ingredients:

Directions:
Preheat oven to 400°. In large bowl combine dry ingredients. Add softened butter and mix well. Add egg, syrup, and milk stirring until well blended. Fold in nuts. Grease muffins tins and fill a little over half full with batter. Bake for 20-25 minutes.

Ingredients:

Directions:
Preheat an oven to 400°. Grease muffin tins. In a small bowl, stir and toss together, the flour, baking powder, baking soda, and salt. Set aside. In a medium bowl, beat the butter till smooth, then slowly add the maple syrup, beating constantly. Beat in the sour cream and egg. Stir in the pecans. Add the combined dry ingredients and stir just till blended. Spoon into the prepared muffin tins, filling each cup about 2/3 full. Bake until a toothpick inserted in the middle comes out clean. It will take 15-18 minutes to bake them. Cool in the tins for 5 minutes, then remove.

Ingredients:

Directions:
Preheat oven to 350°. Combine brown sugar, nuts, syrup, and melted butter in 9x13 un-greased pan. Blend cream cheese, powdered sugar, and butter until smooth. Stir in coconut. Separate biscuit dough into 20 pieces. Press or roll each to a 4-inch circle. Spoon 1 Tbsp cream cheese mixture onto center of each biscuit. Fold over dough forming finger shaped rolls. Place seam side down in rows of 10 over syrup mixture. Bake 20-30 minutes or until golden brown. Cool 3 min. and turn onto serving plate.

Make regular sweet roll recipe. Roll and cut. Grease bottom of pan with butter. Pour maple syrup enough to barely cover bottom, also add 1 Tbsp of melted butter. You can place nuts if desired in syrup. Then place rolls in pan.

The recipes that follow give more detailed recipe instructions on a variety of Maple Sweet Rolls.

Ingredients:

Directions:
Put ingredients in your bread machine on the dough cycle. Remove dough from bread machine – pat out into a rectangle. Brush dough with 2 Tbsp. melted butter. Sprinkle with ½ cup maple sugar and then sprinkle ½ cup chopped walnuts. Roll dough jelly roll-style and cut into 1½” wide pieces and place on side in greased pan. Cover and let rise for about 40 min. Bake at 350° for 15-20 min. When rolls come out of oven, spread maple cream on top for frosting.

Ingredients:

Directions:
Dissolve yeast in water;¬ stir in sugar, salt, shortening, eggs. Mix in flour until dough is no longer sticky. Place in greased bowl, cover, and place in refrigerator to rise. About 2 hours before baking, remove from fridge and flatten our dough into a large rectangle. Brush dough with 2 Tbsp melted butter. Sprinkle with ½ cup maple sugar and ½ cup chopped walnuts. Roll dough jelly roll style and cut into 1½-inch wide pieces and place cut -side up in a greased pan. Cover and let rise for about 40 min. Bake at 350° for 15-20 minutes. When rolls come out of the oven, spread maple cream on top to frost.

Ingredients:

Topping:

Filling:

Directions:
For the topping, put sugar, butter and maple syrup in saucepan over moderate heat. When butter melts bring to a boil and boil for five minutes, stirring frequently. Pour into 10 inch round cake pan. Sprinkle nuts evenly over syrup.

Next, Roll dough out to a 14x9" rectangle. Spread dough with softened butter. Mix cinnamon and sugar and sprinkle over butter. Sprinkle with nuts. Starting from one long side, roll dough up like a jelly roll, pinching to seal the outside edge. Cut into 12 slices and arrange evenly over topping. (Do not worry about spaces). Let rise in warm place about one hour and bake in 325° oven for about 30 min. Let stand five min. and then place onto a platter or foil. Buns freeze very well.

Ingredients:

Directions:
Preheat oven to 375°. Melt butter, sugar, and syrup on bottom of round 8" cake pan. Sprinkle nuts on melted mix. Stand biscuits up on nuts. Bake 25-30 minutes until done.

Ingredients:

Directions:
Preheat oven to 400°. Mix together walnuts, brown sugar, and cinnamon in bowl. Set aside. In small saucepan, bring maple syrup and 4 Tbsp of butter to a boil over medium heat. Boil for 30 seconds, then scrape into a 9-inch square baking pan. Set aside. Combine flour, baking powder, and salt in a large bowl. Toss to mix. Cut 4 Tbsp of butter into ½-inch pieces, add to the flour mixture, and cut it in until the butter is roughly the size of split peas. Make a well in the mixture and add the milk. Stir gently, just until the mixture forms a damp cohesive mass. If the dough seems a bit wet, work in more flour. Melt the remaining Tbsp butter in a small saucepan. Turn the dough onto a lightly floured surface and knead gently, 5 or 6 times. Using a rolling pin, roll the dough into 9x12-inch rectangle. Brush surface with melted butter. Cover dough evenly with brown sugar mixture, patting down gently. Starting at the 9-inch edge, roll up the dough like a carpet, pinching at the seam to seal. Cut into nine 1-inch slices and lay them flat in the syruped pan. Bake 25 min. Remove from oven and invert onto large plate. Scrape any leftover syrup from pan and spread over buns. Serve hot or warm.

Ingredients:

Directions:
Roll ½ recipe for plain roll dough on lightly floured surface to ¼ inch thickness.

Brush with melted butter and sprinkle maple sugar and cinnamon. Roll as for jellyroll, seal edge and cut in 1-inch pieces. Combine maple syrup and butter. Boil in saucepan to 230°. Cool and pour into cake pan with broken pecans. Place rolls, cut side down in mixture. Cover. Let rise until double in bulk. Bake at 375°F for 25 minutes When cool, remove from pan, bottom side up.

Ingredients:

Directions:
Heat oven to 350°. Butter 10-inch pie plate and spread apples evenly in plate; sprinkle with maple sugar or syrup and dot with butter. In small bowl, beat egg, sugar, butter, and vanilla together until fluffy. Add baking powder, salt and flour until blended. Spread over apples and bake for 45 min. or until apples are tender. Cool. Whip cream, drizzle maple syrup over top and fold in gently. Serve cake/pie warm and top with the maple whipped cream.

Ingredients:

Directions:
Heat oven to 350°. Grease and flour a 9-x-13-inch baking sheet. In a large bowl stir together the flour, pecans, baking powder, and salt. Cut in the butter until the mixture resembles coarse meal. Set aside. In another bowl, whisk together the maple syrup and cream. Make a well in the center of the dry ingredients and pour in the liquid mixture, combining with swift strokes until the dough clings together. Roll out about two inches thick on a lightly floured surface. Cut scones with a three-inch round biscuit cutter and place on baking sheet about two inches apart. Brush tops with additional maple syrup, and bake for fifteen to twenty min. or until lightly browned. Transfer to a rack and cool.

Ingredients:

Directions:
In a medium bowl, beat the egg. Add milk and vanilla. Mix well.

In a large bowl, place flour and cut or rub in butter. Stir in sugar, salt, and yeast. Make a well in the center and add the wet ingredients. Stir until the mixture forms a soft dough.

Turn the dough out onto an unfloured surface and knead until silky smooth (about 10-12 minutes). Do not add more flour as you knead.

Split the dough into 11 even sized pieces. Roll each piece into a ball and then flatten into a circle with a rolling pin or smooth, heavy-bottomed mug.  Add a small dollop of maple custard to the center of each piece. Pull up the edges with your fingers and pinch the dough closed. A couple drop of warm water may help to seal the dough.

Carefully roll the raw donut in the palm of your hand until the creases and pinch marks have disappeared into a smooth ball. Place the donuts on greased baking sheets with space between them. Cover and prove in a warm place until doubled in size.

Pour vegetable oil into a wide, heavy-bottomed pan, and fill to about 2 inches depth. Or use a deep fryer. Heat the oil until a cube of white bread dropped into it turn brown in 30 seconds.

Add 3-4 donuts at a time to the hot oil. Fry for 3 minutes, or until golden brown, turning the donuts over frequently. Remove using a slotted spoon and drain onto paper towel. While the donut is still warm, sprinkle maple sugar over the tops or frost with maple cream.

Ingredients:

Cosmic Frosting:

Directions:
Preheat oven to 350°. With an electric mixer, beat the eggs on high speed for 1 minute. Add next five ingredients and continue beating another minute. Sift flour. Toss in the almonds, salt, baking powder, spices, and grated orange. Make a well in the dry ingredients, and then add the liquid all at once. Mix until smooth – just briefly and don't over-mix. Fold in carrots and raisins. Turn into a buttered 9x13" baking pan. Bake for 35-40 minutes, until a toothpick emerges clean. Frost when cool.

For the frosting, beat the cream cheese with an electric mixer, drizzling in the maple syrup and vanilla. Mix until lump-free, adding the lemon rind if you like.

Ingredients:

Directions:
Sift the two flours together, along with the baking soda, salt, and carob powder. Stir in the brown sugar. In a large mixing bowl, stir together the oil, water, honey, cider vinegar, and vanilla until well blended. Then add the dry ingredients, mixing at medium speed until well blended (about 2 minutes).

Lightly oil and flour the cake pans. Divide the batter equally between the two pans and bake the cakes in a preheated oven for about 20 minutes at 350°, or until done (a toothpick comes out of the center clean). Cool the cakes for about 10 minutes, then remove from the pans and cool completely. Frost the cakes with an icing of your choice.

Ingredients:

Directions:
Heat oven to 375°. Grease 9-inch square cake pan. Sift flour, baking powder, and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, ⅓ cup maple syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining ¼ cup maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or until a toothpick comes out clean.

Ingredients:

For the Maple Butter Frosting:

Directions:
Sift first 4 ingredients together; set aside. Cream butter with brown sugar. Add the next 4 ingredients. Add them alternately to the dry ingredients; beat until smooth. Bake in an 8x12 loaf pan at 375° for 35-45 min. Frost as follows: Combine syrup and butter in top of double boiler. When butter is melted, gradually add sugar. Place over hot water and let stand 10 min., stirring occasionally. Remove from heat. Beat one egg white stiff, with salt added. Fold maple mixture and spread on cake.

Ingredients:

Directions:
Add butter and ½ cup water to mix. Blend. Beat ½ minute on low speed. Fold in ½ cup coconut. Pour into greased 1½-quart ring mold or bowl with funnel in center. Bake in preheated moderate oven, 350°, 40-45 min. or until done. Cool in pan 10 min. Turn out into rack; cool completely. Cook maple syrup over medium heat without stirring until ½ tsp dropped into one cup of very cold water forms a soft ball when rolled between fingers. This takes about 10 min. Remove from heat while making test. Meanwhile, add salt and cream of tartar to egg white and beat until stiff. Add hot syrup, pouring in a thin stream while beating at high speed. Continue beating until thick, pale, and fluffy. Beat in lemon juice. Spread over cake. Toast remaining ¼ cup coconut and sprinkle over cake.

Ingredients:

For the Cake:

For the Pear Sauce:

Directions:
Preheat oven to 350°. Grease a 9x9-inch baking butter. Cream margarine, maple syrup, and sugar until smooth. Mix in egg. Combine flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg. Add to batter alternating with buttermilk. Mix until smooth. Pour batter into baking pan and bake for 30 min. or until a cake tester comes out clean. Meanwhile, make the pear sauce.

Pear Sauce:
In a large saucepan, combine water and sugar and bring to a simmer. Poach pears in simmering sugar-water for about 10 minuntes or until soft. Drain pears and puree them with 1 Tbsp sugar in a blender until smooth. Serve over cooled cake.

Servings: 9

Ingredients:

Directions:
Mix ingredients in order as given, beat well. Bake in 350° oven for 35-40 minutes. This makes a delicious dessert to serve with whipped cream or served with vanilla ice cream with pure maple syrup poured over it as a sauce.

Ingredients:

Directions:
Mix the pineapple and the ¼ cup of maple syrup together and set aside. Mix cake mix and bake as directed on box (use an 9x13 inch pan or larger). When the cake is baked and removed from the oven, immediately spread the pineapple and maple syrup mixture over the cake. Let cool for at least on hour. Beat cream cheese in medium size bowl and blend in milk, maple syrup, and pudding until real smooth. Spread over cake and refrigerate until ready to serve. Top with whipped topping and drizzle maple syrup over each serving.

Ingredients:

Directions:
Sift dry ingredients together into bowl. Add syrup, shortening and milk; beat 2 min. Add eggs and beat 2 minutes. Add chopped nuts and mix well. Pour into 2 greased and floured 9" pans. Bake in 350° oven for 25-30 minutes. Frost.

Ingredients:

Directions:
Heat the oven to 350°. Lightly grease 12-cup fluted tube pan. In a med. saucepan, melt butter, stir in brown sugar, pecans and syrup. Pour ¼ cup sugar mixture into prepared pan. Separate the biscuit dough into 20 biscuits. Stand the biscuits on edge, slightly overlapping, around the pan. Pour the remaining sugar mixture over the biscuits. Bake at 350° for 25 to 35 minutes or until golden brown. Cool 3 min and invert onto a serving plate.

Ingredients:

Pumpkin Ring:

Glaze:

Directions:
Heat oven to 350°. Grease a 6½-cup capacity ring mold. Sift together flour, baking soda, cinnamon, allspice and salt; set aside.

Beat butter and brown sugar with an electric mixer until light. Add eggs, one at a time, mixing well after each addition. Stop mixer and add pumpkin, syrup and vanilla. Mix in on low speed. Add dry ingredients and fold in with a rubber spatula.

Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in pan 5 minutes then carefully loosen from sides of pan with a small knife Invert onto a wire rack placed over a sheet of waxed paper.

Meanwhile, prepare glaze. Sift confectioners' sugar into a medium bowl. Add remaining ingredients and mix until smooth. Spoon over warm cake, letting glaze drip down sides. Cool completely.

Ingredients:

Directions:
Bake cake in 13x9 inch pan as directed on package. Cool 5 minutes. Cut cake into large diamond shapes. Mix sugar and cinnamon and sprinkle over top of cake. Heat syrup slightly, pour over cake. Sprinkle with nuts. Let stand a few minutes. Serve warm or cool.

Ingredients:

Directions:
Beat eggs thoroughly, add sugar and continue beating. Add sour cream alternately with flour, which has been mixed and sifted with baking soda and salt. Add flavoring, stir well and turn into greased 9" square pan. Bake at 350° for 25-30 minutes. Serve plain or frosted.

Ingredients:

Directions:
Heat syrup to boiling point; slowly pour on the beaten egg whites, beating constantly. Fold in beaten egg yolks, vanilla, salt, flour, and baking powder. Bake in tube pan at 325° for 50 minutes.

Ingredients:

Directions:
Separate eggs. Put whites in large bowl, yolks in medium bowl. Sift flour several times, put in small bowl. Beat egg whites until stiff, but not dry. Set aside. Beat yolks until light, add syrup and vanilla. Beat again to mix well. Pour yolk syrup mixture into whites and fold gently with wire whip until blended. Gradually add flour 1 tbsp. at a time while folding mixture. When blended, pour in large tube pan (lightly greased with butter and dusted with flour). Bake at 325° for about 1 hr. Cool on rack, then remove cake from pan. This cake is especially good with no frosting but great topped with berries and whipped cream.

Serves 10-12.

Ingredients:

Directions:
Preheat an oven to 350°. Butter a 2-quart glass casserole or other baking dish. In a bowl, combine the sugar, flour, baking powder, and salt and stir to mix well. Whisk in the milk and ¼ cup of the butter to blend well. Scrape the fairly stiff batter into the prepared baking dish. In a saucepan, bring syrup to a boil. Remove from the heat and stir in the remaining ¼ cup butter and the vanilla. Immediately pour the mixture over the pudding batter. Bake until puffy, bubbling, and golden brown, 35-45 minutes. Serve warm. Offer crème fraiche or a pitcher of cream for topping the pudding at the table.

Ingredients:

Directions:
Preheat oven to 350°. To make the Granola Crumb Crust, place granola in food processor, and process until finely ground. Add the flour, a pinch of sea salt, and cinnamon, and process to combine. Whisk butter and maple syrup together, and then slowly pour through the feed tube while pulsing the machine. Process just until the crumb holds together. Press crumb mixture along bottom and sides of a springform pan, and bake for 10 min. To begin the tofu filling, grind cashews in food processor until finely ground. Add blanched tofu and process until combined. In a separate container, combine the remaining ingredients, making sure the arrowroot has been completely dissolved. Add this mixture to the food processor. Blend until smooth, scraping the bottom of the food processor to loosen any packed down cashews. Pour into the prepared springform pan, and bake until firm, about 50-60 min. Remove from oven and cool briefly before transferring to a refrigerator to chill. It is ready to serve when the sides pull away from the pan. Un-mold from pan and garnish with fresh fruit or a fruit glaze.

Ingredients:

Directions:
Preheat oven to 325°. Put all into blender, a little at a time, alternating wet and dry. Process until smooth, then pour into crust and spread evenly. Bake for about 50 min. Cool before serving. May be topped with yogurt flavored with 2 Tbsp maple syrup.

Ingredients:

Directions:
Melt butter in small skillet. Add walnuts; cook until lightly toasted, about 3 min. Stir in cheesecake crust crumbs. Press crumb mixture onto bottom of 8-inch square pan that has been lined with foil. Mix milk with filling mix, syrup and cinnamon at low speed of electric mixer until well blended. Beat at medium speed 3 min. Spread over crust. Chill at least 1 hour. Heat topping just before serving. Cut into squares. Serve with warmed topping.

Ingredients:

Directions:
Prepare pastry crust and line a 9-inch pie pan and chill. Preheat oven to 425°. Put sliced apples in bowl and add maple syrup. Stir to coat slices. Sift cornstarch over apples, and stir. Mix in lime zest and juice. Turn apples into chilled crust and pat into even mound. Dot with butter. Cover pie with loosely tented foil. Bake for 20 minutes reduce oven to 375° and bake for 10 more min. Remove foil and add oatmeal crumb topping. Bake for another 45-60 minutes, until juices bubble out thickly. If topping starts to get too dark, cover loosely with foil. Cool on rack.

Good for single crusted pies or crisps.

Ingredients:

Direction:
Toss flour, sugar, oats, salt, and cinnamon to mix in bowl. Cut butter into mixture until mix is uniform and gravely in texture. Refrigerate, covered, until ready to use. Freeze for longer storage.

Ingredients:

Directions:
In a small bowl, combine the flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water just until moisten. Turn unto a lightly floured surface; knead 8-10 times. Divide dough into four portions; roll each into an 8-in. circle. Place ¼ cup of pie filling in the center of each circle. Fold dough over filling; secure with toothpicks. In an electric skillet, heat 1 inch of oil to 375°. Fry pies, folded side down, in the oil for 2-3 minutes or until lightly browned. Turn and fry 2-3 minutes longer. Drain on paper towels. Remove the toothpicks. Serve with syrup and whipped topping.

Yield: 4 servings

Ingredients:

Directions:
Combine water and cornstarch in a saucepan. Add maple syrup and blend well. Add raisins and bring to a boil, stirring constantly until mixture thickens, then continue cooking until transparent, about 5 minutes. Remove from heat and cool. Pour into pastry lined 8" pie plate. Cover with a lattice top made from strips of pastry. Bake at 425° until crust is golden brown, about 20 minutes.

Ingredients:

Directions:
Beat egg; add sugar, syrup, and flour. Mix well and add rhubarb. Put into two-crust pie. Bake at 425° for 15 minutes. Reduce heat to 350° until it bubbles (approximately 30 minutes).

Ingredients:

Directions:
Arrange rhubarb in pie shell. In small mixing bowl, mix maple syrup, sugar, and flour. Stir in sour cream and pour evenly over rhubarb. Add a few strawberries on top, when they are available. In separate bowl, combine flour, brown sugar and butter until crumbly and sprinkle over top of rhubarb. Bake at 425° for 15 minutes. Reduce heat to 350° and bake for approximately 30-35 minutes longer.

Ingredients:

Directions:
Preheat oven to 350°. Gently warm the boiled cider, maple syrup, and butter in saucepan, just until butter melts. Transfer to larger bowl, and cool slightly. Whisk in salt and egg yolks. Beat egg whites until stiff peaks form. Quickly whisk them into cider mixture. Pour filling into chilled crust, and bake about 40 minutes. Top will be dark brown and the pie will be wobbly. Cool on rack, dusting the surface with nutmeg. Serve slightly warm, or refrigerate and serve cold. Great with vanilla ice cream or whipped cream.

Ingredients:

Directions:
Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom and up the side of a 9-inch pie plate. Bake at 325° for 10 minutes. Remove and set aside. Whisk together the egg yolks and evaporated milk in a large bowl until smooth. Add the key lime juice and mix well. Pour the lime mixture into the baked pie shell. Bake at 325° for 20 minutes. Cool. Refrigerate, covered, for at least 4 hours before serving. Pour a small pool of maple syrup on each dessert plate. Top with a slice of pie. Pipe a rosette of whipped cream on the plate next to the pie. Garnish with lime wedges.

Ingredients:

Directions:
Preheat oven to 425°. Mix together pumpkin, syrup, milk, and eggs. Whisk together until smooth. Stir in flour, cinnamon, nutmeg, ginger and salt. Mix until well blended. Pour pumpkin mixture into pie shell. Bake about 40 minutes. until filling is firm and a knife inserted in center comes out clean. Let cool. While cooling, place leaf shapes in oven on cookie sheet and bake until golden brown. Garnish top of pie with baked leaf shapes. Let cool completely before cutting with a sharp knife.

Ingredients:

Directions:
In a mixing bowl combine pumpkin, flour, cinnamon, nutmeg, ginger, butter, sugar, milk, syrup, and eggs, and mix well. Pour into the pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and continue baking for about 45 minutes or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired.

Ingredients:

Directions:
Preheat the oven to 425°. In a small bowl, combine the sugar, creamer, cinnamon, ginger, cloves, nutmeg, and salt and mix well. In a large bowl, add the pumpkin, syrup, substitute eggs, egg white, and milk, and mix well with a large whisk or spoon to blend thoroughly. Fill the pie crust. Around the edge, place the pecan halves (optional) rounded side down on the filling, but touching the edge of the crust, long ends pointing toward center, or in a circle around the center so that there will be one pecan half per slice. Carefully place the pie on the next-to-lowest rack in the center of the oven and bake for 15 minutes. Lower the heat to 350° (put foil on the crust edges if browning too quickly), and bake for an additional 40-55 minutes, or until a knife inserted in the center comes out clean. Serve warm, room temperature, or cold.

Ingredients:

Directions:
Boil the maple syrup and ½ cup of water for 5 minutes. Blend the cornstarch with the 2 Tbsp of water and add to the syrup. Cook, stirring constantly, until mixture is smooth and transparent. Add the butter and chopped nuts and let it cool. Bake between two crusts at 400° for 25-30 minutes.

Ingredients:

Directions:
Melt butter; add sugar, salt, maple syrup, and eggs. Beat mixture with beater until well blended. Add the pecans, breaking larger pieces. Pour filling into piecrust. Bake the pie at 375° for about 35 minutes or until filling is set.

Ingredients:

Directions:
Cream butter and sugar. Add syrup, eggs, salt, and vanilla. Mix together and add pecans. Bake for 5 minutes at 450°, then reduce heat to 350° and bake for about 40 minutes until firm.

Ingredients:

Directions:
Line pie plate with pastry. Boil sugar and syrup for about 2 min. Pour slowly over beaten eggs, stirring vigorously. Add butter, vanilla, and nutmeats. Pour into unbaked pastry lined pie plate. Bake at 400° for about 30 minutes.

Ingredients:

Directions:
Mix sugar, flour, salt, and cream with butter and eggs. Add other ingredients and mix well. Pre-bake a 9" pie shell at 425° for 5 minutes. Add the filling and reduce heat to 350°. Bake until a knife comes out clean, about 45 minutes.

Ingredients:

Directions:
Preheat oven to 400°. Combine ½ cup butter, ½ cup sugar, egg, extract, and flour in a large bowl. Beat at medium speed until mixture forms coarse crumbs. Grease 36 mini muffin cups. Press 1 Tbsp of dough mixture into cups. Bake for 6-9 minutes or until pale golden colored. Remove from oven and lower temperature to 325°. In a medium saucepan combine powdered sugar, ½ cup butter, and corn syrup. While stirring constantly, cook over medium heat until mixture just starts to boil (about 5 minutes). Remove from heat and stir in chopped pecans. Carefully spoon mixture into baked shells. Place the maple syrup in a small saucepan and simmer until liquid is reduced about half and thickened. Dip each pecan half into the reduced maple syrup and place on top of each tartlet. Sprinkle remaining maple syrup over tartlets if desired. Bake for 5 minutes. Cool for 30 minutes, then serve.

Ingredients:

Directions:
Preheat the oven to 350°. Cream the butter and sugar together until well mixed. Beat in the syrup and whip until combined. In a separate bowl, beat the eggs and salt until fluffy. Combine the eggs with the sugar mixture, flour, vanilla, cinnamon, and nutmeg. Pour the batter into the pie crust. Sprinkle the pecans on the top and bake for 45 minutes. Dust with maple sugar hot out of the oven.

Ingredients:

Directions:
Preheat oven to 350°. In a medium saucepan mix Splenda, syrup, butter, and Sweet'N Low until thoroughly combined. Bring to a boil over medium high heat. Remove from heat, pour into a plastic bowl, and cool until barely warm. You can speed this step up by placing in the refrigerator. When syrup mixture is barely warm add eggs and vanilla extract and mix thoroughly. Sprinkle pecans evenly in the bottom of the crust. Pour filling carefully over pecans. Bake about 30 minutes or until set. Cool in pan on a rack. When completely cool, refrigerate at least 2 hours. Cut into 8 equal servings. Store covered in the refrigerator.

Ingredients:

Optional garnish:

Ingredients:

Directions:
Melt butter in small saucepan. Add flour all at once. Cook, stirring constantly, until mixture is golden brown. Add syrup and water. Heat mixture whisking constantly until thickened. Allow to cool for 10 minutes. Add nuts. Pour warm filling into prepared pit shell. Bake at 350° on center rack of oven for 35-40 minutes or until filling is set and crust is golden brown. Cool on wire rack. May be decorated with nuts, pastry maple leaves, etc. Best if garnished with whipped cream.

Ingredients:

Directions:
Beat together everything except walnuts, using a blender, wire whisk, or electric mixer. Make sure the mixture is light and smooth. Spread the walnuts into the unbaked crust. Pour the batter over the nuts and bake 30 minutes, or until solid. Serve warm or cold, with whipped cream or ice cream.

Ingredients:

Directions:
Combine milk, syrup, egg yolks, flour in double boiler. Cook slowly over simmering water-about ½ hour. Add dash of salt and vanilla. Pour in baked pie shell. Sprinkle with half the nuts. Chill. Shortly before serving spread on yogurt or whipped cream and sprinkle on the rest of the nuts.

Ingredients:

Directions:
Scald milk and add it to the well beaten yolks of eggs mixed with the maple syrup, sugar, flour, and salt. Continue cooking, stirring constantly, until it begins to thicken slightly. Then fold in stiffly beaten egg whites and vanilla. Pour into uncooked 10-inch pie shell and bake in moderate oven, 325°, until firm.

Ingredients:

Directions:
Heat sugar and butter until it bubbles. Add scalded milk and stir until sugar is dissolved. Mix in cornstarch, cold milk, eggs, and salt. Pour into unbaked shells, and sprinkle a bit of nutmeg on top of each. Bake 450° for 10 minutes, then reduce heat to 350°, and bake 25 minutes more.

Ingredients:

Directions:
Heat the maple sugar and butter until they bubble. Add the scalded milk and stir until the sugar is dissolved. Mix in the cornstarch, cold milk, eggs, and salt. Pour into the unbaked pie shell and sprinkle a bit of nutmeg on top. Bake at 450° for 10 minutes, then reduce heat to 350° and continue to bake 25 minutes longer or until a knife inserted in the center of the pie comes out clean.

Ingredients:

Directions:
In top of double boiler, add hot milk to slightly beaten egg yolks. Cook to custard. Sprinkle gelatin on cold water. Add to custard when softened. Stir until dissolved. Add maple syrup and salt. When mixture begins to set, fold in beaten egg whites. Turn in pie shell. Serve with whipped cream.

Ingredients:

Directions:
Melt butter and stir in flour, mixing well. Beat egg yolks with syrup and water. Add to butter-flour mixture and cook over boiling water until thick and creamy, stirring most of the time. Add walnuts and let cool. Pour into an 8-inch pie shell or divide into 6 individual tart molds lined with pastry.

As a variation, sprinkle the nuts on top instead of mixing them in the filling.

To make chiffon maple tarts, beat 2 egg whites until stiff, fold into cooked and cooled maple cream, and then pour into baked tart shells.

Ingredients:

Directions:
Beat together. Pour into unbaked 9" pie shell. Top with nuts, if desired. Bake at 350-375° for 30-35 minutes.

Ingredients:

Directions:
Whisk water with flour until smooth; stir into syrup in small heavy saucepan. Stir in egg; cook over medium-low heat, stirring, until thick, about 7 minutes. Stir in butter until melted. Pour into pie shell. Let cool.

Ingredients:

Directions:
Cream butter and sugar, add egg, and beat well flour, pepper, and cream. Pour into unbaked pie shell, use two crusts. Bake at 450° until shell is set, about 10 minutes, and then reduce to 325°.

Ingredients:

Directions:
Combine sugar and butter; add egg, and then cream. Fill pie and bake like custard.

Ingredients:

Directions:
Purée beans in food processor or blender with maple syrup until smooth. Add eggs, sugar, and butter and mix just until well blended. Sprinkle raisins or chopped pecans in bottom of pie or tart shells. Pour filling on top of raisins or chopped pecans. Garnish with pecan halves if desired. Bake pie at 350° for 35-40 minutes, or tarts for 20 minutes, or until set in center. Cool. Serve at room temperature plain or with whipped cream or ice cream.

Ingredients:

Directions:
Preheat oven to 350°. In a large bowl, combine eggs, sugar, syrup, and light cream. Beat until smooth. Beat in squash. Spoon filling into pie shells and bake on lowest shelf in oven for 55-60 minutes, or until filling is set. Garnish with whipped cream (or whipped topping) or drizzle with additional maple syrup.