Here are some recepies I gathered for you.
I hope you will enjoy them.

Maple Pancakes With Blueberries

1 1 /2 cups 375 ml plain flour 3 1/2 tsp 17 ml baking powder 3/4 tsp 3 ml salt 1 egg beaten 1 3/4 cups 425 ml milk 3 Tbsp 45 ml butter or oil melted 1 Tbsp 15 ml maple syrup In large mixing bowl, sift flour, baking powder and salt. Combine egg, milk, oil and maple syrup. Make a well in dry ingredients; add liquid. Stir until smooth. Let rest for 3 -4 minutes. Pour batter onto hot griddle and cook on 1 side until puffy, full of bubbles and lightly brown. Turn only once and cook the other side. Fold in a few fresh blueberries for a special treat. When a little maple syrup is added to batter mixture, a more even browning will occur. Serve with maple syrup, maple butter or maple jelly. This recipe serves about 6 people.

Maple French Toast

1/2 cup 125 ml maple syrup 3 eggs 1/3 cup 75 ml milk 1/2 tsp 2 ml vanilla 1/4 tsp 1 ml salt 6 slices 1/2 inch French bread (use day old) 2 Tbsp 25 ml butter Beat together maple syrup, eggs, milk, vanilla and salt. Place slices in single layer in 9 X 13 " dish. Pour batter evenly over bread. Cover and refrigerate for 3 hours or overnight. Melt butter on griddle. Add slices and brown on both sides. Serve with maple syrup, maple butter or maple jelly. This recipe will serve about 6 people.

Maple Chicken

1 kg chicken pieces 1/3 cup (75 ml) all-purpose flour 1/4 cup (50 ml) vegetable oil 1/2 cup (125 ml) maple syrup 2 tbsp (30 ml) cider vinegar 2 tbsp (30 ml) sherry 2 tbsp (30 ml) soya sauce 2 tsp (10 ml) ground ginger 2 cloves garlic, minced 1/2 tsp (2 ml) pepper 1/4 tsp (1 ml) paprika Coat chicken pieces well with flour. In large nonstick fry pan, add vegetable oil. Cook for 5 minutes, browning well, turn often. Arrange in cca 23 x 30 cm baking dish. In small bowl, mix together maple syrup, vinegar, sherry, soya sauce, ginger, garlic, pepper and paprika. Pour over chicken evenly. Bake at 175C for 45 minutes to 1 hour, turning once during baking. Cover with foil, if browning too quickly. Garnish with freshly chopped parsley.

Sweet Maple Baked Beans

1 small package navy beans 1/2 cup (125ml) chopped onion 1/2 cup (125ml) pure maple syrup 1/2 cup (125ml) chili sauce 4 slices cooked bacon, broken into pieces Salt and pepper Cook beans until soft. Add remaining ingredients in order, mix and pour into bean pot or 3 L casserole. Bake in slow cooker over 160C for 4 to 5 hours. Double the recipe for a larger amount.

Stuffed Maple Pork Chops

1 box stove top pork flavored stuffing 2/3 cup maple syrup 1/2 cup finely chopped mushrooms 1/4 cup chopped raisins 2/3 cup chopped walnuts 4 or 5 thick boneless pork chops Prepare stuffing. Add maple syrup, raisins and walnuts to the prepared stuffing. Cut a deep pocket in each chop, and stuff them full with prepared stuffing. Prepare grill by coating with olive oil. Grill about 6 minutes on each side, baste with mixture of maple syrup and olive oil.

Maple Oatmeal Cookies

1 1/2 cups (375 ml) sugar 1/2 cup (125 ml) shortening 2 eggs 1/3 cup (75 ml) pure maple syrup 1 3/4 cups (425 ml) all-purpose flour 1 tsp (5 ml) baking soda 1 tsp (5 ml) salt 2 cups (500 ml) quick cooking or regular oats 1 cup (250 ml) raisins 1/2 cup (125 ml) chopped nuts Heat oven to 190C. Mix sugar, shortening, eggs and maple syrup. Stir in remaining ingredients, mix well. Drop dough by rounded teaspoonful, about 5 cm apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet and cool.

Maple Mousse

1 envelope unflavoured gelatin 1/4 cup (50 ml) cold water 1 cup (250 ml) pure maple syrup 3 eggs separated 1 cup (250 ml) whipping cream Sprinkle gelatin over cold water and set aside to soften. Beat maple syrup and egg yolks together in the top of a double boiler. Cook over boiling water for 10 minutes, stirring constantly. Stir in softened gelatin and cook until dissolved. Remove from heat and cool over ice-cold water, stirring occasionally, until cool but not set. Beat whipping cream until stiff peaks form. Fold this into mixture. Spoon into serving bowl. Refrigerate covered, until set, (about 3 hours). Just before serving garnish with semi-sweet chocolate.

Creamy Maple Syrup Dressing

1 cup (250 ml) your favourite mayonaise 1/2 cup (125 ml) pure maple syrup 1/4 cup (50 ml) apple cider vinegar Mix all ingredients together thoroughly. Chill and serve with salad.

Cranberry Maple-Orange Relish

2 cup (500 ml) cranberry, fresh or frozen 1 tart apple, cored (may be peeled, if desired) 1 orange, seeds removed (keep and use peel) 1/2 to 2/3 cup (125 to 150 ml) maple syrup 1/4 cup (50 ml) raisins 1/4 cup (50 ml) orange marmalade 1 Tbsp (15 ml) lemon juice Pinch cinnamon, optional In food processor or grinder, chop cranberries, apple and orange until medium fine. In a 1 qt (1 L) bowl, combine cranberry mixture, maple syrup, raisins, marmalade, lemon juice and cinnamon. Cover and refrigerate for 6 to 8 hours or up to 1 week. Makes about 2 cups. A delicious relish served with turkey, chicken or salad plate.

Blueberry Maple Syrup

4 cups blueberries, fresh or frozen 1 teaspoon lemon zest 1 cup maple syrup Combine the blueberries and lemon zest in a medium-sized saucepan. Bring to a simmer over medium heat and simmer, stirring occasionally, until most of the juice has been released and the mixture develops a saucelike consistency, about 10 minutes. Strain the mixture through a fine-mesh sieve into a clean saucepan, maskin sure to press all of the juice out of the blueberry mixture. Return the juice to a simmer and add the maple syrup. Simmer over low heat until the syrup is slightly reduced and thickened, about 10 minutes. The syrup is ready to serve now, or it can be cooled and stored in a container in the refrigerator for up to 10 days. Reheat over low heat or in the microwave.

Baked French Toast With Nutella & Maple Syrup

Toast: 4 ounces cream cheese or Neufchatel cheese, 6 tablespoons Nutella chocolate hazelnut spread, 8 slices white bread Custard: 4 eggs 1 cup milk 2 tablespoons granulated sugar 1 teaspoon vanilla 1/4 teaspoon ground nutmeg Powdered sugar Maple syrup To make sandwich: Mix cream cheese and Nutella until combined. Spoon mixture on 4 bread slices and spread all the way to outside edges, then top with remaining slices to make sandwiches. Place in resealable plastic bag and refrigerate until ready to bake. To make custard: In flat container with an airtight lid large enough to hold a bread slice, beat together eggs, milk, sugar, vanilla and nutmeg. Cover and refrigerate until ready to use. To assemble: Preheat oven to 175C. Mist a 23 x 35 cm baking pan with sides with nonstick cooking spray. Dip sandwiches into custard, turning once, for 2 minutes on the first side and 1 on the second to soak up as much of the custard as possible. Lay drained slices on pan and bake for 15 minutes, then turn them over and bake for 20 minutes more, or until toast is golden brown on both sides. Sprinkle slightly with sifted powdered sugar and serve with syrup, if desired. Recipe can easily be doubled.

Banana Maple Pancakes

2 cups all-purpose flour 1/4 cup sugar 4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups buttermilk 4 large eggs 1/4 cup butter, melted and cooled Cooking spray or vegetable oil to coat pan, as needed 3/4 cup mashed ripe banans Powdered sugar for garnish Blueberries for garnish 2 cups Blueberry Maple Syrup (recipe follows) Sift the flour, sugar, baking powder, baking soda, and salt together into a mixing bowl. Make a well in the center of the flour mixture. In a seperate bowl, blend the buttermilk, eggs, and butter. Add the buttermilk mixture to the flour mixture and stir by hand just until the batter is evenly moistened. The batter is ready to use or may be store covered and refrigerated for up to 12 hours. Heat a large skillet or griddle over medium-high heat. Oil it lightly by brushing or spraying with cooking oil. Just before making the pancakes, fold the bananas into the batter. Drop the pancake batter into the hot pan by large spoonsfuls, about 1/4 cup. Leave about 5 cm between the pancakes to allow them to spread and to make turning easier. Cook on the first side until small bubbles appear on the upper surface of the pancake and the edges are set, about 2 minutes. Use an offset spatula or a palette knife to turn the panckes and finish cooking on the second side, another 2-3 minutes. Adjust the temperature beneath the skillet or griddle to produce a good brown color. Serve at once, dusted with powdered sugar and garnished with blueberries, accompanied by the blueberry maple syrup.

Sweet Apricot Honey Cake

5 - 20 cm round cake pans 1 cup Sweet apricot cooking & grilling sauce 1/4 cup honey 1/2 cup black coffee 2 eggs 1/2 cup packed brown sugar 3/4 cup grape seed oil 2 cup self-rising flour 1/2 teaspoon baking soda 3/4 cup dried apricots & raisins chopped 1/2 cup almonds chopped Preheat oven to 160C. Butter a 23 - 25 cm bunt pan Combine Sweet apricot cooking & grilling sauce, honey and coffee in small saucepan and bring to a boil, stirring occasionally. Allow to cool. Beat eggs, sugar and oil into the apricot mixture. Sift dry ingredients then stir in apricots and raisins. Fold the apricot egg mixture into the flour mixture. Pour into buttered bunt pan bake for 30 minutes. Reduce the heat to 145C cook for additional 25 minutes. Cool on wire rack. Garnish with powdered sugar.

Extra Good Cranberry Sauce

1-1/2 cup sugar 1 navel orange 1/2 t grated ginger 4 cup cranberries Grate the orange peel and add to a pot with the sugar and ginger. Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved. Add cranberries and cook until they pop - about 5 minutes.

Apple Cranberry Cobbler

3 cup Sliced apple 1 cup Fresh or frozen cranberries 1 cup Sliced pear 2 ts Cinnamon 1/4 c Chopped pitted fresh dates 1 tb Arrowroot powder 1/4 ts Lemon juice 1/4 c Maple syrup 1 1/2 c Rolled oats 1/4 ts Vanilla 3/4 c Apple juice 1 ts Nutmeg Preheat oven to 190C. In a shallow baking dish, combine apples, cranberries, and pears. In a blender puree cinnamon, dates, arrowroot, lemon juice, and maple syrup, and pour over apple mixture. Combine oats, vanilla, apple juice, and nutmeg and mix with your fingers or a wooden spoon until the apple juice is distributed evenly. Sprinkle topping over apples. Bake until bubbly and slightly browned (about 40 minutes).

Apple Cranberry Relish

For 4 people A tart relish, easily and quickly prepared. The apples must be sweet to balance the tart cranberries. For sweeter results, use 4 apples. 5 oz. fresh cranberries, rinsed 2-4 sweet medium apples, (cored and chopped into bite sized pieces) 1/2 c up water optional: 1/8t salt Cook the apples with the salt in 1/2c water until they just begin to soften. Stir in the cranberries, and cook until they break apart, about 10 minutes. Tastes best warm, not hot.

Grape Plum Jelly

3 pounds ripe grapes 3 1/2 pounds ripe plums 1 cup water 1/2 teaspoon butter or margarine 1 (1 3/4-ounce) package powdered pectin 8 1/2 cups sugar Wash and pit the plums; do not peel. Crush the plums and grapes thoroughly 1 layer at a time in a saucepan. Add the water, bring to a boil and cover. Simmer for 10 minutes. Strain the juice through a jelly bag or double layer of cheesecloth, discarding the pulp. Combine 6 1/2 cups of the juice, butter and pectin in a large saucepan. Bring to a hard boil over high heat, stirring constantly. Add the sugar. Return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from the heat. Skim off the foam quickly. Ladle into 10 sterilized 1/2 pint jars, leaving 0,5 cm headspace; seal with 2-piece lids. Process in a boiling water bath for 10 minutes.

Brown Sugar Blackberry Cake

For cake: 2/3 cup walnuts (2 oz) 1 cup granulated sugar 2 sticks (1 cup) unsalted butter, softened, plus additional for greasing pans 2 cups all-purpose flour 1 1/4 teaspoons baking soda 3/4 teaspoon salt 1 cup well-shaken buttermilk 1 teaspoon finely grated fresh orange zest 2 tablespoons fresh orange juice 1 1/2 teaspoons vanilla 1 cup packed light brown sugar 2 large eggs For buttercream: 3 large egg whites at room temperature 1/4 teaspoon salt 3/4 cup packed dark brown sugar 1/3 cup water 3 sticks (1 1/2 cups) unsalted butter, cut into pieces and softened 1 1/2 teaspoons vanilla For assembling cake: 1/2 kg blackberries (about 3 1/2 cups) 1/2 cup blackberry jam Special equipment: 3 (20 cm) round cake pans; a candy thermometer Make cake: Put oven racks in upper and lower thirds of oven and preheat oven to 175C Pulse walnuts with 1/2 cup granulated sugar in a food processor until finely ground. Generously butter cake pans and put a rounded 1/3 cup nut mixture into each pan. Tilt each pan to coat bottom and sides with nut mixture, letting excess remain in bottom of pan. Sift together flour, baking soda, and salt in a bowl. Stir together buttermilk, orange zest and juice, and vanilla in a small bowl. Beat together butter (2 sticks), brown sugar, and remaining 1/2 cup granulated sugar in bowl of mixer with paddle attachment at medium-high speed until pale and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition. Reduce speed to low and add flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing just until batter is smooth. Divide batter among cake pans. Bake, switching position of pans halfway through baking, until a wooden pick or skewer inserted in centers of cakes comes out clean and edges begin to pull away from sides of pans, about 30 minutes. Cool in pans on racks 15 minutes, then run a thin knife around edge of each pan. Invert racks over pans, then flip cakes onto racks to cool completely, about 1 hour. Make buttercream: Put egg whites and salt in cleaned bowl of mixer. Bring brown sugar and water to a boil in a 1-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved, and washing down side of pan occasionally with a pastry brush dipped in water. When sugar syrup reaches a boil, start beating egg whites with whisk attachment at medium-high speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.) Meanwhile, put thermometer into sugar syrup and continue boiling until syrup reaches 115C (soft ball stage). Immediately remove from heat and, with mixer at high speed, slowly pour hot syrup down side of bowl into egg whites (avoid beaters), beating constantly. Continue to beat meringue, scraping down bowl once or twice with a rubber spatula, until meringue is cool to the touch, about 10 minutes. (It is important that meringue is properly cooled before proceeding.) With mixer at medium speed, gradually add butter to meringue 1 piece at a time, beating well after each addition and until incorporated. (If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all of butter is added, but will come back together as beating continues.) Add vanilla and beat 1 minute more. Assemble cake: Put 1 cake layer, nut side up, on a cake plate or platter. Spread 1 1/2 cups buttercream on top but not side, then top with another cake layer, nut side up. Spread top with 1 1/2 cups buttercream, then top with remaining layer, nut side up. Gently toss whole blackberries with jam in a large bowl. Arrange blackberries, stemmed sides down, on top of cake. Cooks' notes: Cake layers can be baked 2 days ahead and kept, wrapped in plastic, at room temperature. Buttercream can be made ahead and chilled, covered, 1 week or frozen 1 month. Bring to room temperature (do not use a microwave) and beat with electric mixer until smooth before using. Assembled cake keeps, loosely covered, at room temperature 1 day. Makes 10 servings

Blackberry Lemonade

3 cups of fresh blackberries 7 cups of water 1/4 cup of sugar 1/4 (1.9 once ) package sugar free pink lemonade mix Fresh mint sprigs and lemon slices Procedure: Process blackberries in a blender till smooth, stopping to scrape down sides. Pour through a wire-mesh strainer into 2 quart pitcher, discard solids; stir in 7 cups of water, sugar (quantity may be varied to taste) and drink mix. Serve over ice and garnish with mint sprigs and/or lemon slices if desired. Yield: about 2 quarts and takes about 10 minutes to prepare.

French Gooseberry Cake

3 - 3 1/2 dl (1 1/4 - 1 1/2 cups) gooseberries 1 dl (good 1/3 cup) water 2 dl (good 3/4 cup) sugar 1 tsp potato starch or cornstarch 2 dl (good 3/4 cup) cream 3 eggs 4 tbs fine dried breadcrumbs 1 1/2 tbs butter or margarine Trim the berries, rinse and boil them together with the water and sugar. Save some of the water to dilute the potato starch or cornstarch. Add the thickening and allow the compote to simmer for a little while, but only until just boiling point. Set aside to cool. Mix cream with egg yolks, whisk lightly, add the breadcrumbs and allow to swell for a while. Melt the fat. Beat the egg whites stiff. Add the gooseberry compote and fat to the breadcrumb mixture and last add the egg whites. Pour the mixture in a greased dish, preferably glass, and bake in a waterbath in the oven at 175 - 200C for about 40 minutes. Serve with lightly whipped cream. Serves 4

Blueberry Muffin Shortcakes

1 box (1/2 kg) wild blueberry muffin mix 1/2 cup sour cream 1 egg 3/4 cup water 3 tablespoons vegetable oil Coarse white sugar, if desired 3 cups sliced strawberries 1 cup fresh blueberries 1/3 cup granulated sugar 1 1/2 cups frozen (thawed) whipped topping Blueberry muffin mix stirs up into sweet and easy shortcakes. Heat oven to 220C. Grease bottom and sides of 23 cm square pan with shortening or cooking spray. Drain blueberries (from muffin mix); rinse and set aside. In medium bowl, stir together sour cream and egg; gradually stir in water and oil. Stir in muffin mix just until blended. Gently stir drained blueberries into batter. Spread batter in pan. Sprinkle with coarse sugar. Bake 25 to 29 minutes or until golden brown. Cool completely, about 1 hour. Meanwhile, in medium bowl, stir together strawberries, 1 cup fresh blueberries and 1/3 cup granulated sugar. Refrigerate until ready to serve. Cut shortcake into 9 squares; cut each square diagonally in half. Place 2 halves on each serving plate; top with berries and whipped topping.