This one is easy. Maple Buttermilk Pie

I add a ring of pecans and tuck dark chocolate chunks in the outer edge of the crust.
Served with a maple, bourbon, blueberry sauce.

Maple Buttermilk Pie

zest of one lemon
2 tablespoons brown sugar
6 egg yolks
1/4 cup flour
2/3 cup maple syrup (pref. grade b)
2 cups buttermilk
1 teaspoon vanilla extract
scant 1/2 teaspoon fine grain sea salt
-optional, cup of pecans and 2oz(half a bar) dark choc.

-not my recipe but DH likes pecans and choc.
-sauce...1/4 cup maple, 1/4 cup bourbon, 2 cups blueberries simmered on low until warm and slightly thick. Good over ice cream.

Here is a link that might be useful: Maple Buttermilk Pie

I think this is easy and I love it. I make one big cobbler instead of little ones, even easier:

Individual Maple Pear Cobblers
Courtesy of: Rebecca Rather, Chef, Rather Sweet Bakery and Cafe
6 servings

3 pounds pears, peeled, cored, quartered
2/3 cup + 9 tablespoons pure maple syrup
2 tablespoons + 1 1/2 cups flour
2 teaspoons vanilla extract
1/2 teaspoon nutmeg
8 tablespoons unsalted butter, cut into small pieces
2 1/4 teaspoons baking powder
9 tablespoons whipping cream
melted butter
sugar to taste
nutmeg to taste

For the filling, combine the pears, 2/3 cup syrup, 2 tablespoons flour, 1 teaspoon vanilla and 1/4 teaspoon nutmeg in a bowl and mix well. Divide evenly among 6 custard cups or souffl� dishes. Place a pat of butter on top of each one. Bake at 425 degrees for 18 to 20 minutes or until heated through.

For the topping, place the remaining 1 1/2 cups flour, baking powder and 1/4 teaspoon nutmeg in a food processor. Add 6 tablespoons butter and pulse until fine crumbs form. Add the cream, 9 tablespoons syrup and 1 teaspoon vanilla and process until combined. Drop by spoonfuls onto the hot filling. Brush with melted butter and sprinkle with sugar and nutmeg. Bake for 14 minutes or until firm to the touch and golden brown.

Of course, I love pears and I love maple, so I like this a lot. Have a wonderful meal, no matter what you decide on.

Annie

Thank you both for the yummy suggestions!
Smiles,
Sooz

This cake is maple syrup and pecan nuts. Very easy and delicious.
180g flour
1 egg
150ml syrup
125g butter
200ml creme fraiche (cream would do)
a handful pecans
Half a sachet of baking powder (a good teaspoon)
pinch salt

heat oven to 180ðC
melt the butter. Roughly chop the nuts. Prepare a loaf tin.

In a bowl, lightly beat the egg with the syrup, the sugar, the cream and the melted butter.
Add the flour, nuts and salt.
Then add the baking powder and turn into the loaf tin.
Bake for about 40 mins.

Here are two maple cookie recipes that I've made many times. You can freeze the logs for the second one tightly wrapped in plastic wrap and bake them at a later date.

MAPLE SYRUP SHORTBREADS

Shortbread:
1/ 2 cup butter, room temperature
1/ 4 cup sugar
1 cup flour

Maple topping:
3/ 4 cup firmly packed brown sugar
1/ 3 cup pure maple syrup
1 Tbsp. butter, room temperature
1 egg
1 tsp. vanilla
ý cup chopped toasted walnuts

Preheat oven to 350 degrees. Generously grease 8 inch aquare baking dish. Craem butter and sugar until light and fluffy. Add flour and mix just until blended. Pat into bottom of prepared dish. Bake until shortbread is very light brown, about 25 minutes.

Meanwhile, beat sugar, maple syrup and butter to blend. Beat in egg and vanilla. Pour over baked shortbread. Sprinkle evenly with walnuts. Return shortbread to oven and bake until topping is set, about 25 minutes. Cool in rack. Cut into 1 ý inch squares. Store in airtight container. Makes about 36.

CRISP PECAN ROUNDS (yield: about 3 ý dozen)

1 ý cups flour
ü cup packed brown sugar
2 Tbs. sugar
ý tsp. salt
ü tsp. ground cinnamon
ü tsp. ground nutmeg
2/3 cup cold butter
2 Tbs. maple syrup
ý cup chopped pecans

GLAZE
1 egg yolk
1 tsp. water

TOPPING
1 ý tsp. sugar
ý tsp. ground cinnamon

In a bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in syrup. Add pecans. Shape dough into a 12-inch roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into ü inch slices. Place 1 inch apart on ungreased baking sheets (I used parchment paper.).

For glaze, beat egg yolk and water (I used milk.). For topping, combine sugar and cinnamon. Brush glaze over cookies and sprinkle with cinnamon-sugar. Bake at 325 degrees for 20-25 minutes or until golden brown. Remove to wire racks to cool.

Wow, thanks for two more great looking recipes!!!
Smiles,
Sooz

Easiest ever....maple syrup on top of coffee ice cream with chopped walnuts...