1 C flour ¼ C brown sugar ½ C butter, softened Filling: ⅔ C brown sugar 2 eggs, beaten ⅔ C pecan halves 2 Tbsp flour 1 C maple syrup ¼ tsp salt ½ tsp vanilla extract Preheat oven to 350 degrees. In a large bowl, combine flour, brown sugar and butter. Rub mixture with clean hands until combined and crumbly. Press into a greased 9-inch square baking pan. Bake for 5 minutes. Set aside to cool. In a small saucepan, bring sugar and maple syrup to a
Dough: 2¾ C all-purpose flour, divided 2¼ tsp active dry yeast (one envelope) ½ tsp salt ½ tsp ground cinnamon, or more to taste 2 eggs, room temperature ¼ C coconut oil ¼ C maple syrup ¼ C milk ¼ C water 1 tsp vanilla extract Maple walnut filling: 1 C chopped walnut pieces, toasted ¼ C maple syrup ¼ tsp ground cinnamon,plus extra for sprinkling 2 Tbsp coconut oil, melted In a large bowl, add 2 cups of
4 skinless, bone-in chicken thighs 1 to 1½ lb small new potatoes, halved 1 Tbsp olive oil Salt and fresh ground pepper to taste ⅓ C brown mustard 1 Tbsp yellow mustard ¼ C maple syrup Chopped fresh parsley,for garnish Preheat oven to 375 degrees. Season chicken and potatoes with olive oil and salt and pepper; transfer to a nonstick pan or 12-inch skillet that is oven safe. Set aside. In a small mixing bowl, combine mustards and maple syrup; whisk to combine. Pour the
¼ C plain Greek yogurt ¼ C Dijon mustard 1 Tbsp apple cider vinegaror champagne vinegar 2 Tbsp real maple syrup 2 Tbsp extra-virgin olive oil Salt and pepper Place all ingredients in a bowl and whisk together, or in a bottle or jar with a lid and shake vigorously until thoroughly combined. Serve over your favorite greens. Recipe courtesy of cupcakesandkalechips.com.
2 C flour ½ C sugar 2 tsp cinnamon 1 C salted butter, chilled and thinly sliced ½ C maple syrup, divided 1 egg 1 tsp maple flavoring In a large mixing bowl, add flour, sugar, cinnamon and butter. Mix with an electric mixer on medium speed until the dough begins to form pea-sized balls. Add ¼ cup maple syrup, egg, and maple flavoring and mix again just until combined and dough can be formed into a ball. Chill dough for 30 minutes to an hour. Roll chilled dough in
2 C rolled oats 1 tsp vanilla 2 C almond milk 3 Tbsp brown sugar ¾ tsp cinnamon 3 Tbsp pure maple syrup ¼ C pecans, coarsely chopped Divide the oats, vanilla and milk by 4 and place in 4 Mason jars. Stir to mix well. In a small bowl, combine brown sugar, cinnamon and maple syrup. Pour a quarter of this mixture in each of the jars over the oats. Stir to combine. Refrigerate jars for at least 2 hours or overnight. Just before serving, toast pecans at 325 degrees for 5 to 7
1 lb lean pork or turkey breakfast sausage 1 C all-purpose flour 1 tsp baking powder 1 tsp baking soda 1 large egg ¼ C real maple syrup ¾ C milk 1 Tbsp butter, melted Preheat oven to 400 degrees. Spray 36 mini muffin cups with cooking spray. In a medium skillet over medium-high heat, cook sausage, stirring constantly to crumble, until cooked through and no longer pink. Drain and set aside. In a medium bowl, whisk together flour, baking powder and baking soda. In a small
9-inch pie crust, unbaked 16-oz can solid pack pumpkin 1 C maple syrup 1 tsp cinnamon ¼ tsp ginger ¼ tsp nutmeg ⅛ tsp cloves ¼ tsp salt 1 Tbsp flour 3 eggs, slightly beaten 1 C milk ½ tsp vanilla Mix ingredients thoroughly. Pour into an unbaked pie shell. Bake for 10 minutes at 400 degrees. Lower oven to 325 degrees and bake 35 to 45 minutes until a knife inserted in the center comes out clean. If desired, decorate top of pie with pecan halves before
If I were doubting whether spring would ever show its face, a social media photo of my great-niece helping tap her parents’ maple trees a few days ago cleared that doubt. If the sap is about to run, spring can’t be far behind. Maple syrup is only produced on a commercial scale in North America, nowhere else in the world. There are 19 states and three Canadian provinces that make this delicious liquid gold. Production primarily occurs around the Great Lakes region and around the St.
Whether it’s starting the day off right with a healthy breakfast or enjoying a meal out at a restaurant, the foods you choose can make a real difference. “Go Further with Food” is the theme for National Nutrition Month. The theme highlights how food choices impact not only on our health and well-being, but also the community and environment. Conversations around food often revolve around weight and health. But people rarely talk about the foods we toss out. It is estimated