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Maple Cookies


1 cup butter, softened
1 cup packed brown sugar
1 egg
1 cup real Michele Maple Crème Syrup
1 teaspoon vanilla extract
2 teaspoons baking sod
1/2 teaspoon salt
4 cups all-purpose flour
1/3 cup granulated sugar for decoration


Preheat oven to 350 degrees F (175 degrees C). 

Grease cookie sheets.

In a large bowl, cream the butter and brown sugar. 

Add the egg, maple crème syrup and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir into mixture


Baked Apples with Honey Cream Sauce


• 3 egg yolks 
• 2 tablespoons Michele Honey Crème Syrup
• 1/2 cup sweet wine, such as marsala 
• 1 cup heavy cream

For baked apples
• 4 -6 fresh apples, use your favorite baking apples 
• 3 tablespoons soft butter
• 1/4 cup brown sugar


For sauce:
Beat egg yolks and honey crème syrup until light and frothy, about 10 minutes.

Reduce speed; mix in wine.

Transfer mixture to double boiler and stir constantly over moderate heat until custard thickens and feels heavy. It should coat the back of a spoon thickly.

Remove from heat, cool to room temperature; chill to cool completely.

Whip cream until it reaches soft peaks, then fold into cold sauce. Keep chilled until ready to serve.
To bake apples: Preheat oven to 350°F.
Slice top third off each apple, leaving stems intact; remove cores.

Push butter into core cavities and rub some onto skins. Place apples in baking dish; sprinkle with sugar, pushing some sugar into cavity of each. Replace tops; sprinkle with remaining sugar.

Bake 35-40 minutes until apples are tender. Cool to room temperature; serve with dollop of sauce between apples and tops.


Lavender-Scented Strawberries with Honey Cream


• 1/3 cup water 
• 1/3 cup sugar 
• 1/2 teaspoon dried lavender (such as McCormick) 
• 1/2 teaspoon unflavored gelatin 
• 1 tablespoon water 
• 1/4 cup Michele Honey Crème Syrup
• 2 tablespoons cornstarch 
• 1/8 teaspoon salt 
• 3 large egg yolks 
• 1 cup 2% reduced-fat milk 
• 1 (6-ounce) container 2% Greek-style plain yogurt 
• 2 cups quartered strawberries


Bring first 3 ingredients to a boil in a small saucepan; cook 1 minute or until sugar dissolves, stirring occasionally. 

Remove from heat; let stand 10 minutes. Strain syrup through a sieve into a small bowl; discard solids. Chill.

Sprinkle gelatin over 1 tablespoon water in a small bowl. Let stand 1 minute or until gelatin dissolves.

Combine honey crème syrup, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.

Heat milk over medium-high heat in a small heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. 

Cook over medium heat until thick and bubbly (about 2 minutes), stirring constantly. Remove from heat; add gelatin mixture, stirring well. Pour milk mixture into a bowl; stir occasionally until cool but not set (about 20 minutes).

Stir in yogurt. Spoon 1/4 cup yogurt mixture into each of 8 dessert glasses or bowls. Cover and chill at least 2 hours.  

Top each serving with 1/4 cup strawberries, and drizzle with 2 teaspoons honey crème syrup.


Lavender Honey Ice Cream


2cups whole milk
• 1tablespoon + 1 teaspoon cornstarch
• 3tablespoons cream cheese, softened
• 1 1/4cup heavy cream
• 1tablespoon dried lavender
• 2/3cups Michele Honey Crème Syrup
• 1/8cup corn syrup
• 1/4teaspoon pure vanilla extract
• 1/4teaspoon salt


1. Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth. Set a fine mesh sieve over the bowl and set aside. 

2. In a large saucepan, combine the remaining milk with the heavy cream, lavender, honey crème syrup and corn syrup. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. 

3. Gradually pour the hot milk mixture (through the sieve) into the cream cheese and whisk until smooth. Whisk in the vanilla extract and salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cool, about 20 minutes. 

4. Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.


Cinnamon Roll Waffles with Cream Cheese Glaze


• 1 3/4 cup milk, heated to 110 degrees 
• 1 1/2 tsp active dry yeast 
• 1/3 cup granulated sugar, divided 
• 2 Tbsp. Michele Honey Crème Syrup
• 2 Tbsp. butter, melted 
• 1 1/2 tsp ground cinnamon 
• 1 pinch ground nutmeg 
• 1/2 tsp salt 
• 2 large eggs 
• 1 tsp vanilla extract 
• 2 cups all-purpose flour 
• 1 recipe Cream Cheese Glaze, recipe follows 
Cream Cheese Glaze 
• 6 oz. cream cheese, softened 
• 6 Tbsp. butter, softened 
• 2 cups powdered sugar 
• 1/2 cup milk, plus more if desired (for a thicker consistency use only 1/4 cup) 
• 1/2 tsp vanilla extract


In a mixing bowl (or the glass liquid measuring cup used to measure and warm milk in microwave) whisk together warm milk, yeast and 1/2 tsp of the sugar. Let mixture rest for 5 minutes. 

• In a large mixing bowl combine remaining sugar, vegetable oil, melted butter, cinnamon, nutmeg, salt, eggs and vanilla and whisk mixture together until well combined. Add rested yeast mixture to butter and oil mixture and mix until well combined. Whisk in 1 cup flour and mix until well blended, then add remaining 1 cup flour and mix until well blended. Scrape down the sides of bowl and cover bowl tightly with plastic wrap and allow mixture to rest in refrigerator 12 hours or up to 24 hours (make sure you use a big mixing bowl so it doesn’t overflow into your fridge as the batter rises). 

• After batter has rested, preheat oven to 180 degrees and set a wire cooling rack over a rimmed cookie sheet in center of oven. Preheat an electric waffle iron. Remove batter from refrigerator and whisk well, then prepare waffles according waffle iron manufacturer directions. Transfer cooked waffles to oven to bake about 10 minutes for a crispier exterior and to keep warm while preparing remaining waffles, or enjoy warm right out of waffle iron. Serve waffles drizzled with Cream Cheese Glaze (or butter and maple syrup if you prefer). 

• *I got 14 4 1/2 by 4-inch waffles. You can use a Belgian waffle iron you just won’t get as many. 

Cream Cheese Glaze 
• In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combine and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combine, adding up to 2 Tbsp. additional milk to thin if desired. Store in an airtight container in refrigerator (this can also be made the night before and stored in the refrigerator, just stir before serving).


Butter Pecan Cake Recipe


1-1/3 cup of toasted pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

1 cup butter, softened
8 to 8-1/2 cups confectioners’ sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract


Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside. 

• In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. 

• Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. 

• For frosting, cream butter and confectioners’ sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings.


Maple Sea Salt Doughnuts


1/2 cup gluten-free oat flour
1/2 cup sweet rice flour
3 tablespoons almond meal
2 tablespoons pure cane sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 large eggs
1/3 cup unsweetened almond milk
1/4 cup unsweetened applesauce
3 1/2 tablespoons Michele Maple Crème Syrup
2 tablespoons coconut oil, melted + slightly cooled
2 teaspoons vanilla extract
large flaked sea salt, topping
1 cup powdered sugar
1/4 cup Michele Maple Crème Syrup
1 to 3 teaspoons unsweetened almond milk


1. Preheat your oven to 350°F and grease your doughnut pan.

2. Combine the oat flour, sweet rice flour, almond meal, cane sugar, baking powder, salt, and cinnamon in a large bowl, mixing until well combined.

3. In another bowl, whisk the eggs together, then add the milk, applesauce, maple crème syrup, oil, and vanilla extract. Whisk until well combined.

4. Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to over mix (stop when you no longer see dry flour).

5. Spoon the batter into the doughnut molds filling to just below the top of each mold, 1/8” to 1/4” from the top.

6. Bake for 18 to 22 minutes, until lightly golden brown around the edges. A toothpick inserted in the center should come out clean. 

7. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out, then place on a cooling rack and allow to cool fully before topping.

8. Stir the glaze ingredients together with a fork until fully combined. Add more milk if a thinner consistency is desired.

9. Invert the doughnut into the glaze letting the excess drip off, or drizzle the glaze over the doughnut. 

10. Top with a sprinkle of sea salt and let set until hardened.


Tarte Au Airop D'érable


• Pastry dough
• 1 1/2 cups packed light brown sugar
• 2 large eggs at room temperature
• 1/2 cup heavy cream
• 1/3 cup Michele Maple Crème Syrup (preferably dark amber)
• 2 teaspoons unsalted butter, melted
• Accompaniment: crème fraîche or unsweetened whipped cream


Preheat oven to 350°F. Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch (3-cup) glass pie plate. Trim excess dough and crimp edges decoratively. Whisk together brown sugar and eggs until creamy. Add cream, maple crème syrup, and butter, then whisk until smooth. Pour filling into pie shell. Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools).  Cooks’ note:

• If you don’t have an 8-inch pie plate, substitute a 9-inch tart pan and prebake crust



Honey Creme Fraiche Cream Cheese Frosting


12 ounces cream cheese, room temperature
8 ounces crème fraiche (if you can’t find use 
greek yogurt, such as Fage) 3 TBSP honey
2 1/2 cups powdered sugar(you may use more 
depending on your sweet tooth)


Cream together cream cheese and crème fraiche. Mix together for about 3 minutes. Add honey crème syrup and mix until incorporated. Add powdered sugar a 1/2 cup at a time until you reach desired sweetness level.