Wash sprouts and cut from stalk. Cut sprouts in half, discarding any withered exterior leaves.

In heavy skillet, saute bacon until crisp. Remove from skillet, leaving about 2 tablespoons of bacon fat in pan; set cooked bacon aside.

Add sprouts and onion, if using, to hot pan and saute until they begin to soften. Add 1/2 cup of cider, maple syrup, and apple chunks and let braise for a few minutes, stirring occasionally. Add more apple cider as necessary.

When sprouts, onion, and apples are softened to your liking and cider is reduced, turn into serving dish and garnish with reserved bacon.

• 1/2 cup Chobani Greek Yogurt
• 1/4 cup Tanna’s Garlic and Ginger Chutney
• 2 tablespoons lemon juice
• 1 tablespoon snipped fresh chives

Mix all ingredients together and store covered in refrigerator.

• 3 cups cubed cooked turkey
• 1 cup diced pear (unpeeled)
• 1/3 cup candied or seasoned nuts
• 1/4 cup dried cherries

Melt butter in large stockpot. Add garlic and onion, cooking on low and stirring until soft. Add stock, cauliflower, celery root, and salt to taste. Simmer, covered, until vegetables are tender, adding more stock or dry white wine, as needed. Using a hand-held blender, process soup until smooth. And cream and gently heat through. Garnish with shavings of hard cheese or crumbles of softer cheeses, and snipped chives or parsley.

• 1 cup Savor New York Pancake Mix
• 1/2 cup milk
• 1 egg
• 2 tablespoons butter
• 1 cup apple slices
• 1/2 teaspoon ground cinnamon
• 1/2 cup pecans, chopped
• 3 tablespoons pure NY maple syrup

Preheat oven to 350 degrees. Stir pancake mix, milk and egg together until blended. Set aside.

Place butter in 9-inch pie pan and put in oven to melt while oven preheats. Stir apple slices, cinnamon, and pecans together.

Arrange in a single layer in bottom of pie pan. Drizzle syrup over over apples, then pour batter over all.

Bake at 350 degrees for 30 minutes or until top springs back when touched. Loosen edges and invert onto serving platter. Cut into wedges and serve with more maple syrup.

Place carrots in a skillet and barely cover with water. Bring to a boil over medium heat, cover, and simmer until carrots are tender. Pour off any excess water. Stir in butter, maple syrup, dill, and sea salt. Stir to coat carrots and heat glaze, reducing if necessary. Adjust seasonings and serve.

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/4 cup pure NY maple syrup
• 1 egg
• 1/2 cup white sugar
• 1/4 cup maple sugar

Preheat oven to 350 degrees. Stir flour, baking powder, baking soda, and cinnamon together and set aside.

In a large bowl, cream together the butter and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look underdone in the middle. Remove from cookie sheets to cool on wire racks.

• 2 1/2 pounds boneless pork loin roast

Glaze

• 1 cup pure NY maple syrup
• 4 tablespoons prepared Dijon-style mustard
• 2 1/2 tablespoons cider vinegar
• 2 1/2 tablespoons soy sauce
• Tanna’s Tuscan Sea Salt, or salt and pepper to taste

Preheat the oven to 350 degrees.

Stir together the maple syrup, mustard vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.

Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 160 degrees , about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Preheat oven to 375 degrees.

• 3 cups SNY Pancake Mix
• 2-3 strips bacon, cooked crisp and crumbled
• 2 teaspoons baking powder
• 2-3 tablespoons minced onion
• 1/2 teaspoon Tuscan Sea Salt
• 3 tablespoons butter
• One 12-ounce bottle beer
• 2 cups shredded cheese

Measure pancake mix into large mixing bowl. Stir in baking powder and salt. Add beer, stirring until just combined.

Saute minced onion in one tablespoon butter. Add crumbled bacon. Fold bacon, onion and cheese into batter. Put batter into a well greased loaf pan and dot top with remaining butter. Bake about 35 minutes, or until a knife inserted into center comes out clean.

• 1/4 cup soy sauce
• 1 cup water
• 1/3 cup maple syrup
• 3 tablespoons dark sesame oil
• 2 cloves garlic, crushed
• 1 tablespoon minced fresh ginger
• 2 teaspoons ground black pepper
• 5 skinless, boneless chicken breast halves
• 2 tablespoons cornstarch

Directions:
Place soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large zippered freezer bag and thoroughly combine. Set aside 1/3 cup of the mixture.

Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator, turning bag occasionally.

Preheat the oven broiler. Lightly grease a baking dish and arrange chicken in a single layer. Broil chicken about 8 minutes per side, basting frequently with the reserved marinade.

While chicken broils, make sauce: put marinade from the bag into a saucepan and bring to a gentle boil. Mix a few tablespoons cold water into the cornstarch to make it liquid. Slowly stir into the marinade, cooking sauce until thickened.

Serve chicken breasts with hot cooked rice and steamed or stir-fried vegetables. Top with the boiled marinade sauce.

Use only the reserved marinade for basting. The marinade that contained the raw chicken should be boiled, as it is for the sauce. Do not use the marinade from the bag for basting.

Preheat oven to 350 degrees.

Cut bread into 3/4 inch cubes and place evenly in a buttered baking dish. Put eggs, egg white and sugar in a large mixing bowl and whisk together. Stir in the milk, syrup, cinnamon, nutmeg, and salt. Pour mixture evenly over bread.

Bake in preheated oven until lightly browned on top and middle is set, about 40 minutes.

Drizzle warm caramel sauce over bread pudding before serving. Good for brunch, dessert, or on chilly, blustery afternoons accompanied by a hot cup of Finger Lakes coffee.