In medium saucepan, heat oil over medium-high heat and cook onion, stirring occasionally, 5 minutes or until golden. Add syrup, ketchup, bourbon and hot pepper sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until sauce thickens slightly. Remove from heat. With wire whisk, stir in mayonnaise until smooth.
Grill or broil chicken wings, turning occasionally and brushing frequently with sauce, 15 minutes or until chicken is thoroughly cooked.
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.
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.