Grandma Jean's Apple Cake

4 Cups peeled cubed apples Mix dry ingredients, add in wet
1 Cup Maple Valley Organic Syrup ingredients-mix well. Put into a
1/2 Cup vegetable oil greased 9x13 glass baking dish.
1 Cup raisins Bake for 45 minutes.
2 tsp. vanilla
2 Cups flour
3/4 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon

Easy Maple Vinegarette Dressing

5 TBS. olive oil
2 TBS.apple cider vinegar
1 TBS. Maple Valley Organic Syrup
1 clove garlic, minced
1/4 tsp. dry mustard
1 pinch dry dill
salt and pepper to taste

put all ingredients in a glass jar with a lid. Shake well before serving.

Twice Baked Squash with Glazed Pecan Topping

Serves 4

2 medium acorn or delicatta squash
11/2 Cups copped pecans
1/2 Cup Maple Valley Organic Syrup

Preheat oven to 350,slice squash down the middle, remove seeds and bake on an oiled tray for about 30 minutes-until very soft (a fork will slide in easily). Remove squash from skins when it has cooled, set aside. mix the pecans and syrup.in a 9 inch oiled pie pan spread cooked squash evenly. Next spread the maple pecans over the top and bake for 30 minutes.

Maple Orange Glaze for Chicken Breasts

2 whole chicken breasts (each cut in half to make 4)
1 Cup Maple Valley Organic syrup
4 valencia oranges
salt and pepper to taste

Combine the syrup and the juice from the oranges in a small bowl.Place chicken breasts in bowl and marinate in refrigerator for 1/2 hour.
Heat oven to 350.Place marinated chicken breasts in an oiled baking dish sprinkling with salt and pepper, and bake for 20 minutes or until done, basting occasionally. Serve with wild rice and green beans.