these oatmeal cookies are crisp on the outside and soft on the inside...the addition of maple is not too extreme a change..just a sigh of contentment..adapted from Elinor Klivans...these are good with dried blueberries as well...
This has been a quest for me since eating at the III Forks in North Dallas a few years. I tried to duplicate the dressing but failed miserably, many times. I found this version on the Texas Monthly website & it comes darn close to the original.
I make this often, I believe it came from an old Good Housekeeping magazine, judging from the cliping. Original recipe called for maple syrup or maple-flavor syrup. I've tried both. Use the real thing, the maple-flavored gives it hardly any flavor at all. Also, the cookies seem to "ripen" after a couple of days. These are very good.
I got this recipe from the back of a Heinz ketchup bottle. I always loved the taste of bacon and maple syrup so I thought I'd give it try. It was great, very tasty. It calls for drumsticks, but I used 3 chicken breasts and cut them into about 1 1/2 inch pieces instead. This recipe makes a lot of sauce. Next time I make it I will cut the ingredient amounts in half. Or another idea would be to make the full amount of sauce but divide it so you can use one half for a dipping sauce which I should have done. Either way it is very tasty. I also omitted the cloves.
From Food and Drink magazine. I have finally had the opportunity to try this after having clipped it ages ago. IT IS AMAZING! This is now our new favourite recipe! I was able to use a very very good quality REAL maple syrup which really added to the flavour. I am sure you'll enjoy this.
Adapted from Southern Living magazine. I used to eat a version of these at a steakhouse in Louisiana and was happy to find a recipe that comes very close. I added my own additions to the recipe to make it come closer to what the restaurant served. You may use light sour cream, reduced sodium salt,reduced calorie margarine, and sugar free maple syrup if necessary - I have made these both ways with success. Elegant enough to serve to dinner guests, and recipe doubles easily.