Nancy, here's a good bread recipe that uses a lot more than a couple of tablespoons of maple syrup. I love it, and the coffee does not add a discernable coffee flavor but it does add a nice "secret ingredient" flavor. MAPLE OATMEAL BREAD 3 3 ¼ cups flour 1 pkg dry yeast ¾ cup prepared coffee 1/2 cup quick cooking rolled oats ½ (scant) cup maple syrup 2 tbls butter 1 tsp salt 1 egg Combine a cup of flour and the yeast. Heat coffee, oats, syrup, butter and salt until just warm and butter is almost melted. Add to flour mixture along with egg. Beat with electric mixer on low for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto lightly floured surface, knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes kneading). Shape dough into a ball, place in lightly greased bowl, and turn over once to grease surface of dough. Cover and let rise in a warm place until double in size, about an hour. Punch down dough, cover and let rest 10 minutes. Meanwhile lightly grease a 9x5x3 inch loaf pan. Shape dough into a loaf and place into prepared pan, cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Bake at 350 F about 30 minutes or until bread sounds hollow when lightly tapped. Remove from pan immediately and cool on wire rack. Makes 1 loaf (14 slices) Each slice contains 149 calories, 3 grams total fat, 2 grams sat. fat, 1 gr fiber, 26 gr. Carbs, 196 mg sodium, 4 gr protein. (Contains 8% of daily requirement of iron) And here's a really nice maple scone... Maple Cream Scone 2 cups all-purpose or unbleached flour 1 tablespoon baking powder 3/4 teaspoon salt 4 tablespoons cold butter, cut into 1/4-inch pieces, plus 2 tablespoons butter, melted 3/4 cup heavy cream 1/4 cup plus 2 tablespoons pure maple syrup 1. Preheat oven to 425 F. Lightly grease a baking sheet (I used silpat on the baking sheet). 2. Combine the flour, baking powder, and salt in a large bowl. Cut the butter pieces into the flour until the mixture resembles coarse crumbs. Make a well in the mixture. 3. Blend the cream and 1/4 cup of the maple syrup and pour the mixture into the well. Stir, just until the dough coheres. 4. Lightly flour a work surface; turn the dough onto the surface and knead four or five times, gently. Pat or roll to a thickness of about 3/4 inch. Cut into 2-1/2-inch to 3-inch rounds with a biscuit cutter and place on the prepared baking sheet. 5. Stir together the melted butter and remaining 2 tablespoons maple syrup, then brush a little on each scone. Keep the remaining syrup mixture warm. Bake the scones for about 15 minutes, until golden. Serve hot. Spoon the remaining warm syrup mixture over the scones. Yield: About 12 scones. Source: Maple Syrup Cookbook, copyright 1989, 2001 Mmmmm, love maple syrup. Like other kids, Ashley'd rather have Mrs. Butterworth. Have I mentioned that she's a heathen when it comes to food, LOL? Annie

Since I don't like "sweet" with my meat or fish, I only use maple syrup in traditionally sweet foods. Mostly desserts or . Home Cookin Chapter: Recipes From Thibeault's Table Maple Cream Fudge ================= 1 cup white sugar 1 cup brown sugar 1 cup cream 1/3 cup of butter 1/4 cup of maple syrup pinch of salt vanilla . Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup. 1 1/2 cups brown sugar 1/2 cup white 1/2 cup white corn syrup 1 cup butter 1 cup cream pinch of salt vanilla Cook to almost hard ball stage. Let cool slightly, stir and then pour into butter pan or mini muffin tins. Home Cookin Chapter: Recipes From Thibeault's Table Maple Mousse With Walnut Praline ================================ Source: Marg (Friend) 1 Tablespoon Gelatin 1 1/4 cup cold water 2 eggs beaten 1 cup maple syrup 1 Cup whipping cream - whipped . Soak gelatin in cold water. Beat eggs and combined with maple syrup in top of a double boiler. cook stirring constantly over boiling water until it coats a spoon. Add gelatin and stir until dissolved. Strain if necessary. Refrigerate until thick. Whip cream until stiff. Whip gelatin mixture. Fold in whip cream until well combined. Pour into 3 1/2 cup mold and refrigerate until set. Praline 1 cup walnuts 1 cup white sugar 1/4 cup cold water toast walnuts at 350 for 10 minutes. Do not burn Add water to sugar in heavy sauce pan and stir until sugar has dissolved. Cook until sugar turns a golden brown. Add nuts and immediately pour on to a buttered cookie sheet. Let set for one hour. Chop coarsely. Sprinkle chopped praline over each serving. Home Cookin Chapter: Recipes From Thibeault's Table Butter Tarts ============ 1/4 cup butter at room temperature 1/2 cup firmly packed brown sugar 2 eggs 1 tsp vanilla 1/2 teaspoon lemon juice 1 cup maple syrup 1 cup walnut halves Optional - 1/2 cup currants or raisins water Blend together the butter and brown sugar. Beat the eggs lightly and stir into the butter and brown sugar and add the corn syrup. (You can substitute Corn syrup for all or part of the Maple syrup.), add vanilla and raisins if using. Fill tart shells about two thirds full. Bake at 375°F for 15 to 20 minutes or until pastry is golden. The filling in these tarts is runny. Do not over bake or the filling will firm up. Let tarts set in the tins for about 3 minutes. Remove carefully and cool on racks. Makes about twenty 3 inch tarts. Home Cookin Chapter: Recipes From Thibeault's Table ==================== Source: Foodtv.ca Anna Olson Dough * 2 cups all purpose flour * 2 tbsp oats * 1/2 tsp baking powder * 1/2 tsp salt * 1 cup unsalted butter, cut into pieces and chilled * 2 tbsp sour cream * 2 tbsp maple syrup Preheat oven to 350 F. Combine flour, oats, baking powder and salt in a bowl. Cut in butter the texture of coarse meal. Stir sour cream and maple syrup and add to dough, Mixing until it just comes together. Chill dough for 15 minutes.

one of my all-time fav recipes is Pasta w/ Vodka Cream Sauce because from start to clean up it takes 35-45 minutes, makes few dirty dishes and for me it's o.k. to reheat for lunch. this is my go to meal when i have to cook just for myself, which is 2-3 nights and honestly i could eat it atleast 2x a week for dinners plus lunches lol. it's from cookinglight... http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1654684 Hoisin glazed beef kabobs is another fav and thou it has a few different ingredients, it is very very easy and to help clean up i do the marinade in a ziploc bag. i serve it w/ rice noodles which just soak in warm water while i'm grilling the kabobs. i use tomatoes, mushrooms, green onions/sweet onions, zucchini, green/red peppers and yellow squash on cheap wood skewers (disposable) to add more bulk to the meal. i like my grilled meat on the red side and the veggies still crisp which enables me to reheat this for lunch and it not be overcooked. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1816367 two wonderful deserts from cookinglight i make are: Roasted Banana Bars w/ Brown Butter Frosting (has several steps and makes some dirty dishes but worth it) & Chocolate-Mint Bars (i keep these in the fridge or freezer). i like cookinglight recipes alot because they have a user rating system so before i waste time and $$ making something i can find out if it's worth it and tips on changes also. i have also found Shape & Self Magazines to often have very tasty healthy recipes. ~ liz

As a marinade for pork loin roast. I have a couple of recipes that call for apricot preserves. I'll bet you could use the syrup. Also, in yogurt. Maybe as a cake glaze, especially if you poked lots of holes in the cake for the syrup to soak into. Do you make french toast? My strawberry syrup is outstanding on french toast, I'll be the apricot would be too.