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.

We're done here. Shaun, that dinner guest is very handsome! Jessica, I hope they fixed the dishwasher. L2C46, that is a very cute turkey appetizer, a vegetarian option is always good (grin) Here we had 7. Ashley and Kevin made it, still no baby. Amanda, Dave and the kids and me. Mother went to my niece's, it was "her turn". Mother is in great demand on holidays, LOL, and came here last year. Stepmother had dinner with her sister, saving me 120 miles of driving, one more thing to be thankful for. We had a cheese ball with Ritz crackers to start, Dave loves that cream cheese/cheddar/dried beef/green onion mix, so I always make it for him. We also had some rabbit from the smoker to snack on while I got dinner "around", along with home canned pickled beets, sweet and dill pickles and olives. The main menu was: Turkey (a 21 pounder for 7 of us, both girls took leftovers) Sage and onion stuffing (I wanted to add oysters ala Seagrass but was roundly voted down, so Elery and I will have that) Mashed potatoes (with cream and butter, not kosher at all) Gravy Butternut squash/whole wheat dinner rolls Broccoli with cheese sauce Maple glazed roasted sweet potatoes Fruit salad Fresh cranberry and apple relish French Silk Pie Pumpkin Pie Ice cream cake with M&Ms Happy Thanksgiving. Annie

I have never heard of Blue Bell until now, but its not available in California, darn :-( Sure sounds good ! My hubby loves Ice Cream, but I never buy it for myself, I do enjoy a cone from McDonalds once in awhile though and if we had a speciality Ice Cream Place I would probably like it, like 31 flavors. A few months ago they started putting in a Cold Stone shop, got it half built and we got excited about it, and then they just stopped , left and put in a small subway :-(

Thank you for that tip to use an instant read thermometer for baking. That never occurred to me. I mean, duh! Question for the experienced bakers - do you think a pecan pie would be the same temp as pumpkin pie? I stopped making pecan pie at Thanksgiving because for some reason it just never seems to set anymore. No idea why. I used to make it every year, used same recipe every year, and then one year it was liquidy in the middle. The next times I would cook it longer and longer but it would never set. I'm thinking maybe I'd try again this year and use my instant read thermometer.