Ingredients:

• 1½ cups walnuts, chopped
• 1½ cups milk
• 8 egg yolks
• 1 cup maple sugar
• 1½ cups heavy cream, cold

Directions: Preheat the oven to 250° and toast the walnut pieces until they are lightly browned. Allow to cool. Heat the milk with ½ cup of walnuts in a heavy saucepan. When the milk is close to boiling, remove from the heat; cover and let steep for 20 min. Strain and discard the walnut pieces. Whisk the egg yolks and maple sugar together. Add the warm milk gradually, stirring constantly, until all the milk is added. (Be sure milk is cool enough and do this very gradually because you don't want to cook the egg yolks in this process.) Return this mixture to the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon (170°-175°). Pour the heavy cream into a large bowl or container. Strain the custard into the cream. Mix well, and then chill thoroughly. Freeze according to the directions of your machine. After the ice cream stiffens (about 1 to 2 minutes before it is done), fold in the remaining 1 cup of walnuts.

Ingredients:

• 1 cup maple syrup
• 2 eggs
• 1 cup coffee
• ¼ tsp salt
• 1 cup evaporated milk

Directions: Combine coffee, syrup, and salt. Cook over hot water 5 minutes. Remove from fire. Pour over slightly beaten eggs, stirring constantly. Cook until mixture coats a spoon. Cool. Pour into ice-cream freezer or into tray of mechanical refrigerator. Partially freeze. Carefully fold in stiffly whipped evaporated milk. Continue freezing until firm.

Yield: 8 servings

Ingredients:

• ½ cup chopped toasted pecans
• 4 oz egg beaters or egg substitute
• ¾ cup maple syrup
• 2 cup buttermilk
• 1 cup milk
• 2 Tbsp nonfat dry milk
• 2 tsp vanilla extract
• 1 dash salt

Directions: Lightly toast pecans in a 350° oven and set aside to cool. Combine all ingredients except pecans in a blender or food processor. Process until well combined. Cover and refrigerate until ready to freeze. Blend for a few seconds before pouring into the ice cream maker. Follow the manufacturer's instructions for freezing. About a minute before ice cream is frozen, add nuts.

Ingredients:

• 1 quart cream
• 2 cup maple sugar
• 2 eggs
• 1 pint milk
• scant ½ cup flour

Directions: Let the milk come to a boil. Beat 1 cup of sugar, flour, and eggs, until the mixture is light and creamy. Then stir into the boiling milk; cook until the flour is thoroughly cooked. Put away to cool. When cold, whip the cream, add other cup of sugar and turn into the cooked mixture and freeze.

Ingredients:

• 2 cups maple syrup
• ½ cup water
• 1 cup whipping cream

Directions: Mix all of the above together and chill until very cold. Place in your ice cream machine and process until thick and rich.

Don't expect this recipe to set up like regular ice cream or sherbet. It is a little too rich to be very stiff.

Ingredients:

• 2 cups Half-and-Half
• 2/3 cup sugar
• 1/3 cup maple syrup
• 1 tsp cinnamon
• 6 egg yolks
• 2/3 cup canned solid pack pumpkin
• 1 tsp vanilla
• 2 tsp maple syrup

Directions: Place the Half-and-Half in a medium saucepan and bring to a simmer. Whisk together the sugar, maple syrup, cinnamon, and egg yolks. Gradually add the half and half to the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and place over medium low heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and leaves a path on the back of the spoon when a finger is drawn across it; about 5 min. Do not allow the mixture to boil. Pour the custard through a sieve into a medium bowl. Stir in the pumpkin, vanilla, and maple. Refrigerate until cold. Transfer the custard to an ice cream maker and process according to manufacturers' instructions. Transfer the ice cream to a container, cover, and freeze to firm it up a bit, about 2 hours.

Ingredients:

• 1 baked pie shell, 9"
• 1 quart vanilla ice cream, softened
• ¾ cup maple syrup
• Whipped cream, for garnish
• Walnut halves, for garnish

Directions: Combine vanilla ice cream and maple syrup in bowl until smooth. Pour into the crust and place in the freezer for 3 to 4 hours until frozen solid. Remove from freezer 10 – 15 minutes before serving. Garnish with whipped cream and walnuts.

Ingredients:

• 6 small bananas, peeled
• 1/3 cup maple syrup
• ¼ cup dark rum
• 1 tsp butter
• 2 cups vanilla low-fat ice cream
• 2 Tbsp chopped pecans, toasted

Directions: Cut bananas in half crosswise and then lengthwise; set aside. Combine maple syrup, rum, and butter in a large skillet; bring to a simmer. Add banana pieces, and cook 30 seconds; turn banana pieces over, and cook an additional 30 sec. Arrange 4 banana pieces on each of 6 dessert plates; top each with 1/3 cup ice cream, 1 Tbsp sauce, and 1 tsp pecans.

Ingredients:

• ¾ up light corn syrup
• ½ cup maple syrup
• ¼ cup sugar
• ¼ cup water
• 1¼ cups coarsely chopped walnuts
• Ice cream or pound cake

Directions: In a heavy saucepan, combine the first four ingredients; bring to a boil, stirring constantly. Stir in walnuts. Reduce heat; simmer, uncovered, for 25 minutes. Serve warm over ice cream or pound cake.

Serves: 2 cups.

Ingredients:

• 4 Red Delicious apples
• ½ cup maple syrup
• ¾ cup coarsely chopped walnuts
• ¼ cup melted butter
• 1 tsp ground cinnamon
• 1 Tbsp sugar

Directions: Preheat the oven to 400°. Use a small, unbuttered baking dish for baking the apples and a 9- by 4-inch loaf pan for the mashed mixture. Peel the apples and core them, using an apple corer, but leave them whole. Place them close together in the baking dish. Add ½ inch of water and bake until very soft, about 1 hour. Remove from the oven and let cool. Place in a medium bowl. Turn on the broiler to high. While the broiler is heating, add the maple syrup, walnuts, butter, and cinnamon to the apples. Mash everything together with a large fork. Scrape the mixture into the baking dish. Sprinkle the sugar on top. Broil until the top has caramelized to a rich brown, about 3 minutes.

Note: Be sure to use Red Delicious apples. Different apples react differently. Serve over vanilla ice cream or yogurt or by itself for a fruity dessert that children will love.

Ingredients:

• 1 cup cottage cheese, (8 oz.)
• 1 Tbsp mayonnaise
• 4 Tbsp maple syrup

Directions: Combine all ingredients in blender container. Cover and blend until smooth. May be used as a fruit dip or as a topping for a fruit salad.

Ingredients:

• 1 cup blueberries
• ¾ cup sliced strawberries
• ½ cup sliced banana
• ¼ cup maple syrup

Directions: Combine fruit and syrup in blender or mini processor. Purée until smooth. Serve over ice cream or with pancakes.

Ingredients:

• ¾ cup firmly packed light brown sugar
• ¼ cup water
• 3 Tbsp maple syrup
• 2 Tbsp butter
• ½ cup chopped pecans
• ¼ cup whipping cream

Directions: Cook first 3 ingredients in a saucepan over medium heat, stirring constantly, 6-8 minutes or until a candy thermometer registers 234° (soft ball stage). Remove from heat; stir in butter. Cool. Stir in pecans and whipping cream. Store in refrigerator up to three weeks. Serve warm over ice cream.

Ingredients:

• 1 cup maple syrup
• 1 cup applesauce

Directions: Heat maple syrup and applesauce. Mix well. Serve warm.

Ingredients:

• 2 cups whipping cream
• ¾ cup sugar
• ½ cup maple syrup
• ¼ tsp maple syrup

Directions: Combine cream, sugar, and syrup in heavy medium saucepan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Reduce heat to medium-low and simmer sauce until caramel colored and reduced to 1¾ cups, whisking occasionally, about 35 minutes. Mix in maple syrup. Cool slightly. (Can be made 3 days ahead. Cover and chill. Rewarm over medium heat, stirring; add 2 Tbsp hot water if necessary to dissolve any crystallized sugar.)

Ingredients:

• 1 cup maple syrup
• ¼ cup smooth peanut butter

Directions: Gradually beat maple syrup into peanut butter. Beat thoroughly until smooth.

Ingredients:

• 10 oz firm tofu
• ½ cup low-fat vanilla soy milk
• ½ tsp sea salt
• 6 Tbsp maple syrup

Directions: Cut the tofu in small pieces and place in a food processor. Add the soy milk, salt, and maple syrup. Process until smooth.

Ingredients:

• 2 cups maple syrup
• 1 cup heavy cream

Directions: Boil the syrup to the soft ball stage. Warm the cream and pour into the syrup. Boil this mixture again to the soft ball stage. Remove from heat and stir until the mixture becomes slightly grainy. Pour into a buttered dish to harden.

Ingredients:

• 1½ cups maple syrup
• 1 cup brown sugar
• 1 cup heavy cream

Directions: Cook all ingredients together to the soft ball stage (about 238˚). Remove from heat and stir until the mixture is smooth. Pour into a buttered dish and let cool.

Ingredients:

• 2 cups sugar
• 1 cup maple syrup
• ½ cup light cream
• 2 Tbsp butter

Directions: Grease 8-inch square pan. Combine all ingredients in medium saucepan. Cook, stirring, over medium-high heat, until boiling. Clip a candy thermometer to side of the pan and continue cooking and stirring until the mixture reaches 238°, about 10 to 15 minutes. Remove from heat and cool without stirring until lukewarm (110˚), about 1 hour. Remove candy thermometer and beat mixture with wooden spoon until color lightens, mixture loses its glaze, and the fudge begins to set. Quickly press into greased pan. When fudge is firm, cut into squares. Store tightly covered.

Ingredients:

• 2 cups maple syrup
• 1 cup granulated white sugar
• 2 Tbsp corn syrup
• 1 cup heavy cream
• 1 pinch salt

Directions: Mix all ingredients well and bring to a boil, stirring constantly. Simmer, stirring occasionally, until the mixture reaches 236˚ on the candy thermometer. Remove from heat and let cool. Stir vigorously until the mixture has thickened and lost its shine. Pour into a buttered dish to harden.

Ingredients:

• 1 cup maple syrup
• 2 cups sugar
• 7/8 cup heavy cream
• 1/8 cup milk

Directions: Cook all ingredients together to the soft ball stage. Let cool to lukewarm. Stir well and pour into a buttered dish to harden.

Ingredients:

• 4 cups maple syrup
• 4 Tbsp butter
• ½ cup chopped butternuts or walnuts

Directions: Boil maple syrup and butter until it reaches 236˚ to 238˚ on a candy thermometer (soft ball stage). Stir often. Cool until lukewarm (110˚). Stir until thick and creamy. Add nuts. Pour into a buttered pan and cut into squares.

Ingredients:

• 2 cups maple syrup
• ½ cup chopped nuts
• 1 Tbsp butter
• Candy thermometer
• Tall sauce pan

Directions: Boil syrup and butter to 236º. Remove from heat and place in a pan of cold water. Stir vigorously until color begins to change, and then add nutmeats. Pour into well-buttered 8" or 10" square pan. Cut into squares while still warm.

Ingredients:

• 2 cups sugar
• 1 cup maple syrup
• 2 Tbsp corn syrup
• 1 tsp vanilla
• ½ cup
• 1 cup chopped nuts
• 1 Tbsp butter
• Candy thermometer
• Tall sauce pan

Directions: Boil syrup, sugar, milk and corn syrup, stirring constantly until 238º. Remove from heat. Cool to 110º. Add vanilla, nuts and butter. Beat until thick and creamy. Pour into 8" pan and cut into squares when chilled.

Ingredients:

• 2 cups maple syrup
• 1 Tbsp light corn syrup
• ¾ cup light cream
• l tsp vanilla
• ½ cup chopped walnuts or butternuts

Directions: Combine maple syrup, corn syrup, and cream in saucepan and place over moderate heat. Stir constantly until mixture begins to boil. Continue cooking without stirring to 234° (soft ball stage). Remove from heat; cool to lukewarm (110°) without stirring. Beat with mixer, low speed, until candy loses its gloss and thickens. Stir in vanilla and nuts. Pour into lightly buttered pan. Cool and cut into squares.

Ingredients:

• 2 cups maple syrup
• 1 Tbsp light corn syrup
• ¾ cup nut meats
• 1 Tbsp butter
• ¾ cup rich milk or cream

Directions: Combine maple syrup, corn syrup and cream, and place over a low flame. Stir constantly until mixture starts to boil. Continue cooking without stirring until small amounts of syrup form soft ball in cold water, or reach 236° F. Remove from heat. Add butter. Do not stir. Cool until lukewarm. Beat until the mixture thickens and loses gloss. Add nuts. Pour into greased pan. When cold, cut into squares.

Ingredients:

• 3 cups maple syrup
• ½ cup chopped walnuts

Directions: Boil syrup to 234˚. Cool quickly. Stir until syrup starts to lighten and thicken. Add nuts. Pour into a buttered 8-inch by 8-inch pan.

Ingredients:

• 1½ cups granulated sugar
• 2/3 cup evaporated milk
• 2 Tbsp butter
• ¼ tsp salt
• 2 cups miniature marshmallows
• 2 cups white morsels
• ½ cup chopped walnuts
• 1½ tsp maple syrup
• About 50 walnut halves or pieces

Directions: Line 13x9-inch baking pan with foil. Combine sugar, evaporated milk, butter, and salt in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly, for 4½ to 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts, and maple syrup. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. On top of fudge, place nut halves in rows spacing about ½ inch apart. Press into fudge; refrigerate until firm. Cut into squares with 1 nut half per square.

Ingredients:

• 1 envelope unflavored gelatin
• ¼ cup cold water
• 1 cup pure maple syrup
• 3 egg yolks
• 1 cup whipping cream

Directions: Sprinkle gelatin over cold water and set aside to soften. Beat maple syrup and egg yolks together in the top of a double boiler. Cook over boiling water for 10 minutes, stirring constantly. Stir in softened gelatin and cook until dissolved. Remove from heat and cool over ice-cold water, stirring occasionally, until cool but not set. Beat whipping cream until stiff peaks form. Fold this into mixture. Spoon into serving bowl. Refrigerate covered, until set, (about 3 hours). Just before serving garnish with semi-sweet chocolate.

Ingredients:

• 1 Tbsp gelatin, granulated
• ¼ cup cold water
• 1 cup maple syrup
• 1 pt whipping cream

Directions: Soak gelatin in cold water, dissolve in hot maple syrup. Cool until it begins to thicken, add whipped cream. Pour into molds, chill.

Ingredients:

• 6 egg yolks
• 1 pint heavy cream
• ¾ cup maple syrup, heated
• 1 pint blueberries

Directions: Beat yolks in bowl or top of a double boiler until thick. Beat in hot syrup. Put over simmering water and cook, beating constantly until slightly thickened. Cool. Beat cream until it forms stiff peaks and fold into the yolk mixture. Fold in half of the berries. Pour into 1½ qt. mold. Freeze overnight. Before serving, garnish with remainder of berries.

Ingredients:

• ¾ cup maple syrup
• 4 egg yolks, well beaten
• 2 cup whipping cream, stiffly whipped

Directions: Heat syrup in top of double boiler. Add a little syrup to egg yolks, and then stir yolks into syrup. Cook, stirring constantly, until thickened. Remove from heat and cool thoroughly. Fold mixture into whipped cream. Spoon into mold or dessert glasses, serve chilled or frozen.

Ingredients:

• 4 eggs, separated
• ¾ cup maple syrup
• 4 cups milk
• ¾ cup chopped nuts
• 1/8 tsp salt

Directions: Beat yolks and syrup together. Add milk and nut meats. Whip egg whites with salt until stiff. Fold the custard into the egg whites. Fill up individual custard cups, place them in a pan of hot water and bake at 325° until custard is firm.

Ingredients:

• 3 cup skim milk
• 3 eggs
• 5/8 cup maple syrup
• 1/8 tsp salt

Directions: Preheat oven to 325º. Scald milk (bring it almost to the boiling point) and salt. Add maple syrup. Beat eggs with a whisk. Whisking constantly, slowly add the milk mixture. Mix until well blended. Pour into a one-quart baking dish or eight individual ramekins or custard cups. Place dish or cups in a large baking pan; add hot water to halfway up the side. Bake 45 minutes, until firm and a knife inserted in the center comes out clean.

Ingredients:

• 2 cups skim milk
• ½ cup pumpkin puree
• ½ cup maple syrup
• 4 eggs
• 2 Tbsp vanilla
• 1 ½ tsp cinnamon
• ½ tsp fresh grated nutmeg
• ¼ tsp ground ginger
• ¼ cup maple syrup

Directions: Heat the half cup of maple syrup until it boils and simmer for 5 minutes. Divide this maple caramel between six custard cups, and swirl it to coat the bottom and up the sides a little. Cool. Preheat the oven to 350°. Scald the milk in a pan. In another bowl, combine the eggs, pumpkin, ½ cup maple syrup, spices, and vanilla. Whisk the milk into the pumpkin and egg mixture and pour evenly into the six custard cups. Place the cups in a baking dish, cover the tops with a piece of foil and pour hot water into the baking dish. The water should come up about half way on the cups. Bake for 45 minutes to one hour, or until set. To serve, run a knife around the sides and invert onto a plate. The maple caramel will run down the sides and onto the plate.

Ingredients:

• 4 oz cottage cheese
• 3 oz softened cream cheese
• ¼ cup maple syrup
• 2 Tbsp milk
• ½ tsp ground cinnamon

Directions: In a small bowl, beat together the ingredients with an electric mixer until smooth. Serve immediately or refrigerate in a tightly covered container. This spread will keep for up to a week in the refrigerator.

(a fudge-like confection)

Ingredients:

• 2 cups maple syrup
• 1 cup heavy cream

Directions: Combine in saucepan. Bring to 234°, using candy thermometer or until candy forms a soft ball in cold water. Remove from heat. Beat with wooden spoon until light in color and thick. Spread in buttered 8” square pan and cut into squares.

Ingredients:

• 1 cup maple sugar
• 1 cup light brown sugar
• ½ cup water
• ½ tsp almond extract
• Walnut meats

Directions: Cook the sugars and water to 240°, or to the soft-ball stage; add the almond extract. Cool to lukewarm, then beat until creamy, yet firm. Knead until smooth, form into small balls, and press a walnut meat into each ball.

Ingredients:

• 1 envelope unflavored gelatin
• 2¼ cup milk
• 3 eggs, separated
• ¼ tsp salt
• ¾ cup maple syrup
• 1 tsp vanilla

Directions: Soften gelatin in milk in top part of double boiler. Place over hot water and heat to scalding. Beat salted egg yolks, stir in syrup, and add to milk. Cook over simmering water, stirring, until mixture begins to thicken. Remove from heat. Beat in stiffly beaten egg whites. Add vanilla. Pour into pudding dish and chill until very firm.

Makes 6 servings.

Ingredients:

• ½ cup maple syrup
• ½ cup heavy cream
• ¼ cup butter
• ½ cup hazelnuts, pecans, or walnuts; chopped

Directions: Put the maple syrup, cream, and butter in a small heavy-based saucepan and stir over low heat until blended. Bring to a boil and simmer for 6 to 7 minutes, until the sauce is syrupy. Off the heat stir in the nuts. Serve at once or leave until cold; stir again before serving.

For pancakes, waffles, and ice cream; serve hot or cold.

Black Treacle Cream and Molasses Cream can be made the same way.

Ingredients:

• 1 cup maple syrup
• 9 cups plain air-popped corn
• ½ cup broken walnuts

Directions: In a deep 2-quart saucepan over medium heat, heat the maple syrup until it reaches 236° on a candy thermometer. Lightly oil a large roasting pan or large mixing bowl. Add the popcorn and walnuts. Pour the syrup over all. Mix with a large spatula. Let the mixture cool, stirring occasionally. Break off popcorn into clumps to serve.

Serves 12.

Ingredients:

• 1 Tbsp butter
• 3 Tbsp water
• 1 cup maple syrup
• 3 quarts popped corn (or mixed cereal or nuts)

Directions: Boil together butter, water, maple syrup. Boil until forms soft ball in cold (not ice) water. Add popped corn or mixed cereal and nuts. Stir briskly until mixture coats popped corn evenly. Continue stirring until cools, when each morsel will be separately coated.

Ingredients:

• 2 cups walnuts or other nutmeats
• 1 cup sunflower seeds
• 2 quarts plain popped popcorn
• 1½ cup sugar
• ¾ cup maple syrup
• ½ cup water
• 4 Tbsp butter
• ½ tsp salt
• 1 tsp cinnamon
• 1 tsp vanilla

Directions: Preheat oven to 350˚. Lightly grease 2 baking sheets. Spread nuts and seeds on a third un-greased baking sheet. Toast nuts and seeds for 7 min., stirring once. Turn off oven. Remove baking sheet, spread popcorn on top of nuts and seeds. Return to oven to keep warm. Bring sugar, maple syrup, water, butter, and salt to a boil in heavy-bottomed pot. Boil, partially covered, until mixture reaches 290˚ on a candy thermometer. Remove from heat, and then stir in cinnamon and vanilla. Quickly transfer popcorn mix to large bowl, and pour in hot liquid. Work quickly, stirring to coat entire mixture. Spread on greased baking sheets and cool for 30 min. break mixture apart; store in plastic bags or tins.

Ingredients:

• 2 cups maple syrup
• Popped popcorn

Directions: Maple syrup can be used to make delicious and easy popcorn balls. Boil maple syrup in a 2-quart saucepan to 260°. Then pour the syrup over a batch of popped corn. Butter hands and shape into balls. This will make 12 to 15 popcorn balls.

Ingredients:

• 1 cup brown sugar
• ¼ cup maple syrup
• ½ cup water
• 1 tsp salt
• 1 Tbsp butter
• 1 quart popped corn

Directions: Cook sugar, syrup, water, and salt to 280° (brittle). Add butter and cook slowly to 294°. Meanwhile, grind popped corn coarsely through a meat grinder or chop in chopping bowl. When syrup is cooked, remove from heat and stir in popcorn. Pour onto oiled marble between irons. Roll with an oiled rolling pin. Cut into squares or bars. Makes about 3 doz. 2" squares.

Ingredients:

• 2 cups maple syrup
• 1 Tbsp butter
• 4 cups rice krispies
• 1 tsp vanilla
• 1 lb chopped dates
• 2 cups chopped nuts
• Powdered sugar

Directions: Cook syrup and butter for 6 minutes. Remove from heat. Add vanilla, nuts. And rice krispies. Cool and roll balls in powdered sugar.

Ingredients:

• 2/3 cup maple syrup
• 1 1/3 cups sweetened condensed milk
• 2 cups Graham cracker crumbs
• 1 tsp vanilla
• 1 cup chopped nuts

Directions: Preheat oven to 350°; grease cookie sheets. Cook maple syrup and condensed milk in a heavy pan for about 3 minutes, until thickened. Be careful not to scorch. Cool slightly and add graham cracker crumbs, vanilla extract and chopped nuts. Drop from teaspoon onto prepared pans and bake for 15 minutes. Remove from pan at once. Cookies will be hard if over-baked. Store in jar to soften. Be sure to use sweetened condensed milk, as the results will not be the same with evaporated milk.

Ingredients:

• 2 cup granulated sugar
• ¾ cup maple syrup
• ¼ cup water
• 2 egg whites; beaten
• pinch salt
• 1 tsp vanilla
• 1 cup peanuts

Directions: Cook sugar, syrup, and water together until mixture threads from the spoon (230-234°). Beat egg whites with salt in a cold bowl. When they are stiff, beat in syrup gradually. Add vanilla and peanuts. Pour in buttered tins and cool. Cut in squares.

Ingredients:

• 8 oz maple sugar, grated
• 6 oz water
• 4 oz hazelnuts, broken
• 3 oz walnuts
• 14 oz dried prunes

Directions: Place maple sugar and water in a pot. Heat slowly without stirring. Take off the heat; drop the walnuts into this hot syrup. Then stir to ensure that all parts are equally coated. Add the hazelnuts and prunes alternately and stir well.

Using a slotted spoon, remove the fruits and nuts from the syrup and allow to cool. Any leftover syrup can be eaten with bannock.

Ingredients:

• 1 cup packed light brown sugar
• ½ cup sugar
• ½ cup evaporated milk
• ¼ cup light corn syrup
• 1 Tbsp butter
• 1 tsp maple syrup
• 1 ½ cup chopped walnuts

Directions: In 2-quart saucepan over very low heat, heat sugars, undiluted milk, and corn syrup to boiling, stirring constantly. Set candy thermometer in place and continue cooking, stirring constantly, until temperature reaches 235° or until a small amount of mixture dropped into very cold water forms a soft ball. (This takes about 30 min.) Remove candy mixture from heat. With spoon, beat butter, maple syrup, and nuts into mixture. Quickly drop mixture by teaspoonfuls onto waxed paper; cool on wire racks.

Ingredients:

• ½ cup maple syrup
• ¼ cup butter
• ½ cup sifted flour
• ¼ tsp salt
• whipped cream
• chopped nuts

Directions: Preheat oven to 350°. Bring maple syrup and butter to a hard boil for about ½ minute. Remove from heat. And add flour and salt. Stir in well. When blended, drop 1 tablespoon dough onto greased cookie sheet, 3 inches apart. Bake 9-12 minutes or until the color of maple sugar. Remove pan from oven. When slightly cooled, remove cookies with spatula. Roll like a crepe, and cool on a rack. Fill with whipped cream and dip ends in chopped nuts at serving time.

Ingredients:

• 1 large box (42 oz) old fashioned oatmeal
• ½ cup wheat germ
• ½ cup oat bran
• ½ cup wheat bran
• 1 Tbsp cinnamon
• 1 cup each: walnuts, pecans, almonds, coconut
• 1 cup each: chopped dates, cranberries, raisins
• 1 cup canola oil
• 1 cup honey
• 1 cup maple syrup
• 1 cup molasses
• 3 Tbsp vanilla

Directions: Preheat oven to 350°. In large roasting pan combine oatmeal, wheat germ, oat bran, wheat bran, cinnamon and salt. Mix in chopped nuts. Stir in oil, honey, maple syrup, molasses, and vanilla until everything is well coated. Bake for 30 min, stirring every ten minutes so everything cooks evenly. Add dried fruits of your choice after removing from the oven. You can add more or less oil and sweeteners, depending on your tastes. This granola can be frozen in freezer bags.

Servings: 32

Ingredients:

• 1½ cups walnut pieces
• ½ cup maple syrup
• 2 cups granulated sugar
• ½ tsp fresh lemon juice
• 2 oz unsweetened chocolate, ¼-inch pieces

Directions: Preheat the oven to 325°. Toast the walnuts on a baking sheet in the preheated oven for 8 minutes. Remove from the oven and cool to room temperature. Heat the maple syrup in a 1 ½-quart saucepan over medium-heat. When the syrup begins to boil, reduce the heat to medium and continue to boil as it thickens for 10 minutes, stirring occasionally with a metal spoon. Remove the very hot syrup from the heat. Immediately add the walnuts to the syrup and stir to combine. Transfer the glazed walnuts to a baking sheet with sides. Use the metal spoon to spread the walnuts evenly over one half of the baking sheet. Set aside.

Place the sugar and lemon juice in an 8-quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar by heating for 10 to 10 ½ minutes over medium-high heat, stirring constantly with a wire whisk to break up and lumps (the sugar will first turn clear as it liquefies, the light brown as it caramelizes). Remove the saucepan from the heat, add the unsweetened chocolate, and stir to dissolve. Immediately and carefully pour the chocolate caramelized mixture over the walnuts, covering all the nuts. Harden at room temperature for at least 30 minutes.

Invert the praline onto a clean, dry cutting board (it should pop right out of the baking sheet). Use a sharp serrated knife to cut the praline (use a sawing motion) into desired sized pieces. Store the praline in a tightly sealed plastic container until ready to devour.

Servings: 18