SMOKY BERRY WALNUT YAMS Although side dishes are meant to enhance the main course, this side dish may well turn out to be the star of the banquet! Serves 6-8 2-1/2 to 3 lbs. fresh yams, peeled and cut into 1 inch cubes salt Place yams in extra- large saucepan with water to cover by … Continue reading Smoky Berry Walnut Yams
POACHED PEARS AND BEETS ÀLA CREME Whole pears poached in the oven in a walnut-maple syrup baste. Then pan-poached along with cubed beets by their own juices with a mix of fig and raspberry spreads and fresh lime. Served with a Vanilla Coconut Lime Sauce! Serves 6 or more Walnut-Maple Baste: 2 T. walnut oil 3 … Continue reading Poached Pears And Beets Àla Creme
AFC CORAL HORSERADISH SAUCE Fresh grated horseradish processed with fresh garlic and ginger, extra virgin olive oil and boiled almonds. Preserved with apple cider vinegar, maple syrup and brown sugar, then seasoned with smoked paprika, fennel and coriander. Not your ordinary horseradish sauce! Makes 4-1/2 cups 7 oz. pkg. whole, raw almonds (almost 2 c.) … Continue reading AFC Coral Horseradish Sauce
Bourbon Barbecue Apple Shortcake Red and green apple slices cooked in bourbon whiskey, Guy Fieri Brown Sugar barbecue sauce and Grade A maple syrup. Spooned over toasted English muffin. Topped with veg whipped cream and a sprinkle of cinnamon! A perfect variation to the traditional strawberry shortcake! Makes 3 servings 1 lg. red apple, peeled, … Continue reading Bourbon Barbecue Apple Shortcake
STRAWBERRY CRUMPETS A fresh strawberry shortcake using a crumpet for the biscuit. Topped with strawberries flavored with maple syrup and orange zest. Instead of the traditional whipped cream, we top with Jif Whip chocolate peanut butter whipped further with a high fat coconut milk! Garnished with fresh basil! Serves 4-6 Strawberry mixture: 1 lb. fresh … Continue reading STRAWBERRY CRUMPETS
MAPLE MUSTARD MAYO SALAD DRESSING A deliciously simple, creamy dressing for green salads! Makes 3/4 cup 1/3 c. Just Mayo - plain (or any other veg mayo) 2 T. Grade A maple syrup 2 T. prepared yellow mustard 2 T. white Balsamic vinegar 2 T. prepared yellow mustard 1 t. dried tarragon garlic powder to … Continue reading MAPLE MUSTARD MAYO SALAD DRESSING
HILLARY CLINTON COOKIES Hazelnut coconut cookies with maple syrup. Topped with maple icing! Makes 45 cookies Preheat oven to 375 degrees 1/2 c. trans fat-free margarine 1/4 c. white sugar 1/4 c. light brown sugar 1 c. hazelnuts 1/4 c. Grade B maple syrup 1 c. flaked coconut 1/2 c. orange juice 2 t. vanilla … Continue reading HILLARY CLINTON COOKIES
FRESH BASIL GARLIC SALAD DRESSING with olive oil, pecans and maple syrup! Serve over fresh green salad of choice! Tastes like Caesar! Makes 2 cups 1/2 c. olive oil 2-3 fresh garlic cloves, peeled and coarsely chopped 1/2 c. pecan halves 1 c. firmly packed fresh basil leaves, finely chopped 3/4 c. white vinegar 1/3 … Continue reading FRESH BASIL GARLIC SALAD DRESSING
ESCAROLE MAPLE WALNUT SALAD Crisp escarole lettuce with red grape tomatoes, cucumber and red onion. Drizzled with maple walnut Balsamic dressing. Then topped with candied walnuts! Serves 6 Dressing: Makes 2-1/4 cups 3/4 c. Grade A maple syrup 1 c. walnut pieces 2/3 c. Balsamic vinegar 2/3 c. corn oil 1 t. salt 1 t. … Continue reading ESCAROLE MAPLE WALNUT SALAD
FRENCH TOFU EGGS Hard-sauteed white potatoes with shallots, fresh green pepper and tomato. Mixed with saffron, rosemary, tarragon and tofu. Then simmered in a short bath of extra virgin olive oil, maple syrup and Balsamic vinegar. Served over whole wheat toast spread with either maple Dijon mustard, or ketchup maple glaze. How do you say … Continue reading FRENCH TOFU EGGS
ORANGE BLUEBERRY SAUCE Flavored with maple syrup, brown sugar and cinnamon! Makes 3 cups 1 pt. fresh blueberries 2 c. orange juice (not from concentrate) 2 T. cornstarch 1/3 c. dark brown sugar 1/3 c. Grade A maple syrup, 100% pure 2 T. white sugar tiny dash cinnamon dash salt Place blueberries in medium saucepan. … Continue reading ORANGE BLUEBERRY SAUCE
BOTTOMLESS DEEP DISH PEACH PIE Topped with a sweet dough pastry. Sprinkled with walnut crumbles and drizzled with maple syrup. Baked till bubbly and crisp! Serves 6-9 Preheat oven to 350 degrees 6 lg. ripe, juicy peaches, unpeeled 1/2 t. cinnamon 1/4 c. light brown sugar 1 t. additional cinnamon 1/4 c. additional brown sugar … Continue reading BOTTOMLESS DEEP DISH PEACH PIE
APPLE RAISIN BOTTOMLESS PIE Apples and raisins baked in a Cream Sherry wine sauce, topped with brown sugar cookie dough, baked till hot and bubbly, then drizzled with maple syrup, Cream Sherry sauce and sprinkled with cinnamon sugar! Makes 12 servings Preheat oven to 400 degrees 12-14 good-sized baking apples (I used Cortland), peeled, quartered, … Continue reading APPLE RAISIN BOTTOMLESS PIE
MAPLE APPLE PIE Golden delicious apples with maple syrup and brown sugar! Topped with a little melted margarine and more maple syrup after baking! Serves 6 Preheat oven to 375-400 degrees 5-6 lg. golden delicious apples, peeled, quartered, cored and thinly sliced 1 T. juice of fresh lemon 1/3 c. Grade A maple syrup, 100% … Continue reading MAPLE APPLE PIE
GINGER MAPLE PEACH PIE Ginger flavored fresh peaches with brown sugar and maple syrup baked in a butter-flavored pie crust till golden. No need to peel the peaches in this pie. This pie is special! Serves 6-8 Preheat oven to 400 degrees 6-7 fresh, ripe, juicy peaches, unpeeled and thinly sliced 1/2 t. powdered ginger … Continue reading GINGER MAPLE PEACH PIE
RAINBOW FRUIT DESSERT Tender sweet kiwi fruit, sliced banana and fresh sliced strawberries arranged on dessert plates, then covered with a sauce of maple syrup, rum and lime! Vivid color presentation! Serves 4 3 T. Grade A maple syrup, 100% pure 1 T. dark rum 1 T. juice of fresh lime 2 sm. kiwi fruits, … Continue reading RAINBOW FRUIT DESSERT
APRICOTS AND BANANAS Apricot halves topped with sliced banana. Sprinkled with cinnamon, topped with powdered sugar, then drizzled with agave nectar! Serves 6 30 oz. can apricot halves in heavy syrup, carefully drained so that they don't break 3 sm. bananas cinnamon powdered sugar agave nectar In each dessert cup place 3 apricot halves without … Continue reading APRICOTS AND BANANAS
CARAMELIZED APPLE TART Golden delicious apples cooked in Port wine, brown sugar, cinnamon and maple syrup. Poured in a pastry shell. Refrigerated till set, then drizzled with more maple syrup and broiled till bubbly before serving! Serves 8 Preheat oven to 400 degrees 1 c. all purpose flour 1/2 t. salt 1 T. sugar 3 … Continue reading CARAMELIZED APPLE TART
SCRAMBLED TOFU EGG TORTILLAS Pan-fried flour tortillas spread with sweet roasted pepper spread, topped with burnt onion scrambled tofu eggs. Served with a side of Dijon mustard and drizzled with maple syrup! Delicious flavors. Complex. Warm feelings of breakfast comfort foods served with rustic elegance! Makes 4 BURNT ONION SCRAMBLED TOFU EGGS: 12.3 oz. pkg. … Continue reading SCRAMBLED TOFU EGG TORTILLAS
BLACK PEPPER ‘BACON’ COOKIES Dark cocoa, brown sugar, apple smoke flavor, maple syrup, allspice, sage and ginger with black pepper and soy bacon bits. If the dairy people can make bacon flavored ice-cream, I can make ‘bacon’ cookies. Whoa, texture and flavor down perfect. Crispy, chewy, a little oily, salty, sweet, hot, smokey. Yup, it’s … Continue reading BLACK PEPPER ‘BACON’ COOKIES
MAPLE PINTO BEANS Sauteed onion and canned pinto beans cooked with maple syrup, Balsamic vinegar and tarragon. These wonderfully light, sweet, richly flavorful beans are waiting to impress! Serves 4 2 T. peanut oil, I used Planter’s 1 med. yellow onion, cut in half from top to bottom, then each half cut lengthwise, from top … Continue reading MAPLE PINTO BEANS
WALNUT MAPLE COOKIES A perfect cookie for fancy or casual occasions. Light, mild, satisfying and somewhat addicting. Eat alone or as accompaniment to coffee, tea or your favorite soy ice-cream! Makes approx. 8-1/2 dozen Preheat oven to 375 degrees 16 oz. walnut halves; process in food processor till mealy, push down insides of container with … Continue reading WALNUT MAPLE COOKIES
MAPLE WALNUT BUTTER Peanut butter replacement for kids and adults! Walnuts processed till smooth, then combined with Grade B maple syrup and Silk Coconut Milk. Creamy delicious! No artificial ingredients! Makes 2-3/4 cups 1 lb. walnut halves ½ c. Grade B maple syrup ¼ t. sea salt ¼ c. Silk Coconut Milk (Original) ¼ c. … Continue reading MAPLE WALNUT CRULLERS
SPLIT PEA AND LENTIL SOUP Made with only seasonings. This soup is great as is, or can be used as a base in which to add other ingredients as you use it. It was designed with the restaurant in mind. It’s thin enough so that it doesn’t become too thick in the refrigerator, reheats beautifully. … Continue reading SPLIT PEA AND LENTIL SOUP
