Glazed Maple Pecans: Heat a saucepan over medium-
rumbled feta cheese and sugar glazed pecans. Drizzle with balsamic glaze. Optionally
owl.
Stir together pecans and 2 tablespoons maple syrup mixture in
luminum foil.
Stir in pecans and transfer to cookie sheet
In a non-stick skillet melt butter. Add carrots and stir to coat with butter. Add broth through pepper. Bring to a boil, cover and cook for 6 minutes.
Uncover and cook, stirring often until the carrots are tender and the liquid has reduced to a glaze (about 12 to 15 minutes).
Stir in pecans and serve.
To reheat if prepared in advance, add 1/4 cup water and heat gentley until water evaporates.
ake glaze, combine 1 tbsp maple syrup, 1/2 tbsp vinegar
preheat oven to 375 degrees. line a baking sheet with foil. place pecans on cookie sheet. In a small bowl stir together maple syrup, chilli powder, cayenne and salt. Drizzle over pecans. Tossing to coat. arrange in a single layer. Bake for 15 -20 minutes or until syrup is bubbling and deep golden brown. Remove from oven. remove from pan and place on a clean sheet of foil. makes 1 1/2 cups of pecans.
nutmeg, butter and 3 tbls. maple syrup in a medium bowl
ot, dip the donuts into Maple Glaze, then into bacon pieces
easpoon salt.
Pour the maple syrup over potatoes in the
Toss one pound pecans with the maple syrup and approximately 1/4 cup of balsamic to taste (look for a nice sweet/tangy balance).
Roast on parchment lined baking sheet at 325 degrees until fragrant and glazed. (about 15 minutes), then sprinkle generously with sea salt and let cool.
store in an airtight container at room temperature.
about 45 minutes.
Whisk maple syrup, dark brown sugar, white
he butter, brown sugar and maple syrup together over low-medium
Melt butter in skillet.
Add almonds, walnuts and pecans to the butter and sprinkle salt on top. Saute nuts until butter coats them and they begin to toast. (3 to 4 minutes).
Add maple syrup (will bubble up) and saute nuts until it begins to caramelize. (about 2 to 3 minutes).
Sprinkle coconut on top of nuts and stir until well coated over all of the nuts.
Remove skillet from heat and place nuts in large bowl.
Stir in dates, cranberries, and sunflower seeds until well incorporated.
ooked apples, stir in chopped pecans and cinnamon.
Continue to
mall saucepan, melt butter and maple syrup together. Once melted, add
Heat oven to 375 degrees. In ovenproof skillet, toss beets with olive oil. Bake 30 minutes, then cover with aluminum foil and bake 1 hour more.
(For canned beets, cook on stove until thoroughly heated through, then drain and continue with recipe.).
Remove foil; stir in 1/2 cup water, maple syrup and vinegar. Place skillet on stovetop. Bring to a boil over medium-high heat and cook 5-8 minutes, or until mixture is reduced to a syrupy consistency. Transfer to serving dish and and sprinkle with scallions.
Trim any excess fat off pork chops.
Brown chops in oil and butter over medium heat, about 5 minutes each side.
Reduce heat to medium-low.
Sprinkle chops with pepper.
Add bay leaf and pecans.
Continue cooking on low heat (simmer) for 10 minutes. Add maple syrup and sprinkle with cinnamon.
Turn chops.
Cook about 5 minutes longer, until sauce has thickened slightly.
Spoon sauce over chops and serve.
Cook carrots in saucepan in enough boiling water to cover, 12 to 14 min or until tender.
Drain; set aside.
Mix dressing and syrup in saucepan; cook on medium heat until mixture is bubbly, stirring occasionally.
Add carrots; cook until glaze is thickened to desired consistency, stirring frequently.
Add butter; stir until melted.
Stir in the pecans and serve.
Heat oven to 400 degrees F.
Butter a baking dish.
Cut top and bottom off squash.
Slice crosswise into 1/2 inch thick slices.
Use a cookie cutter to cut out center seeds.
Arrange squash in baking dish.
Combine remaining ingredients in a small saucepan and heat until bubbly; pour over squash.
Bake, basting occasionally, until tender, 30 minutes.
If squash needs browning, turn up heat in broiler; broil until lightly glazed.