1 small wheel of Brie or Camembert (about 9 ounces)
1/2 cup pecan pieces
3 tablespoons light-brown sugar
3 tablespoons pure maple syrup
crackers or sliced baguette, for serving
Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.
1 (5 pound) fully-cooked, bone-in ham
1/4 cup maple syrup
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon dry mustard
Preheat the oven to 325 degrees F (165 degrees C). Trim excess fat off the ham and score in a diamond pattern with a sharp knife, making shallow cuts about 1 inch apart. Place in a roasting pan.
Roast for 30 minutes in the preheated oven. In a small bowl, mix together the maple syrup, red wine vinegar, Dijon mustard and mustard powder.
When the 30 minutes are up, brush 1/3 of the glaze over the ham. Bake 20 minutes, and repeat twice with remaining glaze. Let the ham stand for 10 to 15 minutes before carving.
2 Tbls. melted butter OR margarine
1 med. Granny Smith apple – peeled, cored, sliced
1/2 tsp. ground cinnamon
1/3 cup chopped pecans
3 Tbls. maple syrup
1 1/2 cups pancake batter
Pour melted butter in a 9″ pie plate.
Arrange apple slices evenly in bottom of pie plate; sprinkle cinnamon and pecans evenly over apples; drizzle syrup evenly over apples; pour pancake batter evenly into pie plate.
Bake in a 350 degree oven for 30-35 minutes, or until top springs back when touched.
Slide a knife around edges to loosen, then invert onto a serving plate.
12 slices day-old bread
2 (8 ounce) packages cream cheese
1 cup fresh blueberries
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking dish and set aside.
Cut bread into 1 inch cubes, place half into prepared baking dish. Cut cream cheese into 1 inch cubes and place over bread. Top with blueberries and remaining bread cubes.
Beat eggs in large bowl; add milk, vanilla and syrup or honey. Mix well; pour over bread cubes. Cover and refrigerate overnight. Next morning remove from the refrigerator 1/2 hour before baking.
Cover and bake for 30 minutes. Remove cover and bake another 25 to 30 minutes or until center is set and is golden in color.
Prepare the sauce in a saucepan by combining the sugar and cornstarch. Add water and bring to a boil over medium heat. Stir constantly and boil for 3 to 4 minutes. Stir in blueberries and reduce heat; cook for 10 minutes or until blueberries pop. Stir in the butter and pour over the French Toast.