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5 large cooking apples, peeled, and sliced 1/2 grated pure maple sugar or pure maple syrup 2 Tbsp butter (30ml) of margarine 1 egg 1/4 cups (50 ml) butter 1/2 cup (125 ml) white sugar 1/2 tsp (2ml) vanilla 1/2 cup (125 ml) all purpose flour 1/2 tsp (2ml) baking powder 1/4 tsp (1ml) salt 1 cup (250 ml) whipping cream 1/4 cup (50 ml) pure maple syrup Heat oven to 350 F. Butter 10 inch pie plate and spread apples evenly in plate. Sprinkle with maple sugar or syrup and dot with butter. In small bowl, beat egg, sugar, butter, and vanilla together until fluffy. Add baking powder, salt, and flour until blended. Spread over apples and bake for 45 minutes or until apples are tender. Cool. Whip cream, drizzle maple syrup over top and fold in gently. Save cake/pie warm and top with the maple whipped cream.

4 cups of peeled chopped rutabaga or yellow turnips. 1 pound peeled parsnips cut into three inch lengths 1 Tbsp of butter 1 Tbsp of vegetable oil 2 Tbsp chopped fresh rosemary 3 cloves of garlic whole 1/2 tsp of salt 1/2 tsp of pepper 1/4 to 1/2 cup maple syrup 1/2 tsp of hot pepper sauce Cook the rutabaga in a large pot of salted boiling water for 20 minutes. Add parsnips during the last five minutes of cooking. Drain well and place back in pot on hot element. Shake the pan gently until bottom is almost too dry. Place butter, oil, rosemary, garlic, salt and pepper in a large skillet over medium-high heat. When butter and oil mixture starts to sizzle, toss vegetables with maple syrup and hot pepper sauce and turn into skillet. Spread out in an even layer and cook without stirring for two minutes or until golden brown on the bottom. Turn the vegetables over and cook for 2-3 minutes more or until nicely browned. This makes eight servings.

2 tablesoons extra-virgin olive oil 1 pound carrots, cut into 1/2 inch slices 1 pound sweet potatoes, scrubbed, skins left on, cut into 1/2 inch cubes 1 bunch scallions (white and green parts), sliced 1/2 cup chopped celery 1 garlic clove, grated 1 tablespoon chopped peeled fresh ginger 1 teaspoon coarse salt 4 tablespoon chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon finely chopped seeded jalapeno pepper or to taste 6 ounces baby bok choy, stem ends trimmed, cut into 1/2-inch slices Heat the oil in a soup pot until it is hot enough to sizzle a piece of vegetable. Add the carrots, sweet potatoes, scallions, celery, garlic, ginger, and 1/2 teaspoon salt. Cook, covered, stirring occasionally, over medium-low heat until lightly browned and softened, about 10 minutes. Add 6 cups of water and 2 tablespoons of the cilantro and bring to a boil. Cover and cook over medium heat until the vegetables are tender, 20 to 25 minutes. Ladle out about 2 cups of the solid vegetables and set aside. Use an immersion blender to puree the soup in the pot. If you don't have an immersion blender, let the soup cool slightly, transfer it to a blender or food processor, in batches if necessary, and puree until smooth. Return the soup to the pot. Add the reserved vegetables, lime juice, and jalapeno. Bring the soup to a boil. Stir in the bok choy and cook for 30 seconds. Taste and season with up 1/2 teaspoon salt. Ladle the soup into bowls and garnish with the remaining 2 tablespoons chopped cilantro.

1 pound fully cooked ham slice, 1/2-inch thick 5 cup thinly sliced potatoes 1 can (10 and 1/2 ounces) cream of mushroom soup or cream of celery soup 1/4 cup milk 1/2 cup chopped onion 1/4 cup chopped green bell pepper dash of pepper 2 tablespoons butter 1 cup of shredded cheddar cheese (optional) Cut ham in bite-sized cubes. Place half of the potatoes in a greased, shallow, 2-quart baking dish. Cover with ham pieces. Top with remaining potatoes. Combine soup with milk, onion, green bell pepper, and ground black pepper. Pour over potatoes. Dot with butter. Cover with foil and bake at 350 F for 1 hour. Remove covering; bake 30 to 45 minutes longer, or until potatoes are done. If desired, sprinkle shredded cheddar cheese over the top of scalloped potatoes the last 15 minutes of baking time. Serves 6.

Ingredients 1/2 cup (125 ml) lemon juice, strained 3 eggs 1 can (300 ml) sweetened condensed milk 1 tsp (5 ml) vanilla 2 limes 8 oz (227 g) cream cheese, softened 2 tbsp (30 ml) granulated sugar Coconut Graham Crust 1 cup (250 ml) graham cracker crumbs 1/2 cup (125 ml) unsweetened desiccated coconut 3 Tbsp (45 ml) unsalted butter, softened 2 Tbsp (30 ml) granulated sugar 1 pinch salt For the coconut graham crust. In large bowl and using fingertips, crumble graham cracker crumbs, coconut, butter, sugar and salt. Press into parchment paper-lined 9-inch (2.5 L) springform pan. Bake in 350 F oven until golden brown, 10 to 12 minutes. Lets cool completely. (Make-ahead: cover and refrigerate for up to 48 hours) Filling In large bowl, whisk together lemon juice, eggs, 2/3 cup of the condensed milk and half of the vanilla. Pour over the cooled crust. Bake in 350 F oven until set, 20 to 25. Let cool completely. Zest 1 of the limes to make 1 Tbsp. Squeeze and strain both limes to make 1/3 cup juice. In food processor, pulse cream cheese, remaining condensed milk and vanilla, lime zest, lime juice and sugar until smooth. Pour over baked layer. Refrigerate until set, about 8 hours.

1 pound large scallops 4 ounces thinly sliced prosciutto toothpicks 2 tablespoons olive oil ¼ teaspoon freshly ground black pepper 3 tablespoons white wine Wrap each scallop with a thin slice of prosciutto and secure with a toothpick. Heat oil in a large skillet over medium-high heat. Add scallops and cook for about 2 minutes per side, seasoning each side with pepper as they cook. Drizzle wine over scallops and cook until opaque all the way through, 1 to 2 minutes. Drain scallops on paper towels. Let cool slightly, then transfer to a serving tray, remove the toothpicks, and serve.

4 Shanks 1 Tbsp olive oil 1 onion chopped 2 large carrots 7 cloves garlic, minced 5/8 bottle red wine 5/8 of a 28 ounce can of tomato with juice 10 oz can chicken broth 10 oz can beef broth 1 tbsp chopped rosemary 1 1/4 tsp fresh chopped thyme Brown lamb on all sides. Transfer to a plate. Add onions, carrot, garlic to pot. Sauté for 10 minutes. Stir in wine, tomatoes, and broths. Season with rosemary and thyme. Submerge shanks. Bring to boil on medium low heat. Cover and simmer for 2 hours. Remove from oven and simmer for 20 minutes longer. Put shanks on platter in a warm oven. Boil juices 15 minutes until thickened.

2 cups white flour 2 cups white sugar 2 tsp baking soda 2 beaten eggs (room temperature) 1 can (19 ounces) crushed pineapple with juice 1 cup chopped nuts. Throw all ingredients together in a large bowl. Mix well. Pour into a 9x13 inch metal pan and bake for 50 minutes in a 350 F oven. Test by inserting toothpick into the center of cake. If it comes out clean, it is ready.

3 cups flour 1 Tbsp baking powder 1 tsp salt 1/4 tsp cayenne pepper 1/8 tsp black pepper 4 ounces cheddar cheese cut into 1/4 inch cubes 1 1/4 cup milk 3/4 cup sour cream 3 Tbsp of butter melted 1 egg lightly beaten Preheat your oven to 350 F. Grease 9x5 loaf pan with oil. In a bowl, whisk together the first five ingredients. Careful stir in cheese cubes until covered in flour mixture. In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture. Stir until just combined but do not over stir. Spread mixture into loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

1 pound cooked, peeled, and chopped jumbo shrimp 1/4 cup chopped red onion 1 diced tomato 1 diced avocado 1 tsp extra virgin olive oil juice of 2 limes (1/4 a cup) 1 Tbsp honey or maple syrup 1 tsp minced garlic salt & pepper to taste optional 1-2 tsp of chopped fresh cilantro for garnish In a small mixing bowl, whisk together lime juice, honey (or maple syrup), minced garlic, salt and pepper until smooth. Taste and adjust sweetness or acidity as needed. For a smoother dressing, blend briefly in a blender or food processor. Combine remaining ingredients in a large mixing bowl. Gently toss to ensure everything stays intact without bruising the delicate ingredients with olive oil and add dressing.

1 pound hamburger 1 medium onion (chopped) 1/2 cup celery (diced) 1/2 a green pepper (diced) 2 Tbsp of oil 2 tsp of salt 2 Tbsp of sugar 1/4 tsp of pepper 1/2 tsp of paprika 1 20 ounce of tomatoes 2.5 ml can tomato paste 4 cups hot water 2 beef bouillon cubes 2-4 chilli peppers 2 cup raw potatoes diced 6-7 cups chopped cabbage 3 Tbsp of parsley chopped or flaked In a very large soup pot, sauté hamburger, onion, celery, and green pepper in oil until hamburger is cooked. Add remaining ingredients except cabbage. Simmer uncovered for one hour. Add cabbage, simmer covered for one hour long. If the soup is too thick for your taste, add 1-2 cups of water. Serves 8-10 people.

2 pounds minced beef (browned) 1 can of pimentos chopped with their juice 2 cans of tomato soup 1 can tomato paste (7 ounces) 1 tsp garlic salt 1 tsp of allspice (if desired) 1/2 tsp turmeric salt, cayenne, and chilli seeds to taste Mix all together and simmer for half hour.