Maple Pecan Bars

I never was a big fan of maple syrup, as I had only had the stuff from the grocery store and it tends to be very thin and not have much maple flavor.    Last spring I had the pleasure of trying some syrup made by an online friend, Max Lown and family. 

His syrup is incredible!  I am constantly trying to find new things to use it on.   Max still has some syrup from this year, so if you want some of the best syrup you've ever tasted, contact him.  His prices are very reasonable, even with shipping still cheaper than grocery store stuff and twice as good.   The secret to the better flavor of Max's syrup is that he cooks it down to a thicker consistency and that also gives it a richer maple flavor.   I can't praise it highly enough.   And if you are honey fan, ask Max about some of his dad's honey.   I have never tasted any honey as good as what I've gotten from Max.   I have both my family members and coworkers addicted to it.   Be sure to tell Max you heard about him from me.  

1 cup softened butter
1/4 cup dark brown sugar
1 1/2 cups maple syrup
1 egg
2 tsp. vanilla extract
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 1/2 cups all purpose flour 
1 1/2 cups broken pecan pieces

Preheat the oven to 375 degrees.   Cream the butter and brown sugar until fluffy, beat in the vanilla, egg and maple syrup until well mixed.  The mixture will look curdled.   Now beat in the flour, salt, baking powder, baking soda and pecans.   Mix well and then spread in the bottom of a greased and floured 9x13 inch cake pan.   Bake about 20-25 minutes, until it is lightly browned and a toothpick stuck in the center comes out clean.   Remove from oven and cool completely.   Frost with a very simple maple frosting of maple syrup and powdered sugar.   Beat powdered sugar into maple syrup until you have a well spreading frosting.  Spread over the cooled bars and allow to set.   Then cut the bars into squares and serve.   Enjoy!

Thai Influenced Chicken Coconut Soup

3 tbsp. vegetable oil
1 medium onion, peeled and thinly sliced
1-2 serrano peppers, halved seeded and thinly sliced
3 tbsp. each:   lemongrass paste, garlic paste and ginger paste
3 heaping tbsp. Thai red curry paste
1 cup julienned carrots
8 oz. pkg. shitake (or any other kind) mushrooms, thinly sliced
a small handful of fresh snow peas, washed, tailed and thinly sliced
1 quart chicken or vegetable broth
2 cans of coconut milk
2-3 cups cooked chicken, shredded
1 1/2 cups fresh pineapple, sliced
3 tbsp. brown sugar
chopped basil or cilantro leaves for garnish
lime quarters 

Heat the vegetable oil in a dutch oven then fry the onion, peppers, carrots and mushrooms until they begin to brown.   Add the lemongrass, garlic, ginger and curry pastes.   Stir fry a minute or two, stirring constantly, until very fragrant.    Add the chicken broth and chicken, then simmer about 30 minutes.   Add the coconut milk, pineapple, brown sugar and snow peas.   Simmer a few more minutes, then serve.    Garnish each bowl of soup with some of the basil or cilantro.    Each person can add lime juice to taste.    Enjoy!

Variations:   Make this vegan by omitting the chicken broth and chicken.   If you like, you could use some cubed tofu instead.

Omit the chicken and add some raw peeled shrimp or sliced scallops or cubed firm fleshed white fish (cod would be good) or add some of all three.   Add them the last few minutes before serving, do not overcook or the shrimp and scallops would become tough.

Add other vegetables that you happen to like.   Bean sprouts would probably be quite tasty, for example