This is a creamy, maple version of one of the oldest New England desserts on record. Take a bite and close your eyes, and you'll feel like you're back in colonial days. Served warm with whipped cream or vanilla ice cream. It comes from Maple Syrup Cookbook by Ken Haedrich.
In the Vermont countryside, there are two sure signs of spring: frost heaves in the road and smoke rising from the chimneys of the sugarhouses. This recipe was inspired by treats you find while touring this corner of America: cider doughnuts and maple syrup. A mini-Bundt pan produces adorable doughnut-shaped cakes, but if you do not have one, you can use a regular Bundt pan and make a coffee cake; bake it in a 375-degree F oven fo r 25 to 30 minutes.
Fresh apple slices layered with buttered gingersnap crumbs, cinnamon, chopped walnuts and with topped with maple syrup. An authentic, unique, simple, New England recipe that makes the best use of native ingredients. From the 1984 first published "American Family Cokking"
I read through the oatmeal recipes here, not finding quite what I was looking for and came up with this one. I had mixed nut topping for sundaes that I used, but they may make it too sweet for some. Plain or salted would work fine.
This fantastic rice pudding requires no baking, and each serving contains only 22% fat. I simply cannot put into words how deliciously creamy this pudding is. Don't let the tofu scare you off. If you like maple, you have to give this a try. I would recommend including the dried cranberries. They add even more depth and sweetness. I got this recipe from my friend Bevrs on the IBS boards at www.helpforibs.com.
I had something very similar while in Vancouver last summer. They were served for brunch with Canadian bacon on the side. You cut into these babies and the maple butter cream pours out onto the plate for a true taste delight.
These are from Lauren Groveman! She was on the Food Network about 5-7 years ago and I caught this show. They look really nice and very appetizing! Have not as yet tried this particular dish but how could it be bad - it has wonderful ingredients. The bacon rolls may be partially roasted (about 20 minutes) up to two hours ahead and left at a comfortable room temperature until being finished off right before serving.
When cooked properly Brussels Sprouts have a sweet and nutty flavor with a slight hint of bitterness. This quick and easy recipe offsets that slight bitterness with a sweet maple syrup pan sauce. The recipe can be easily halved. I adapted this from Julie Taras of Little Giant restaurant in New York City.