Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!
Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.
In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar, salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25 minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.
Spicy Maple Bacon
Preheat the oven to 400 F. Cut the slices of bacon in half. Place a baking rake on a baking sheet covered with parchment paper
and arrange the bacon in one layer on the rack. Back the bacon for 15-20 minutes,or until the edges
start to get crispy. Stir the syrup, Maple Mountain mustard and the Sriracha togather in a small bowl
until thoroughly combined. Remove the baking sheet from the oven carefully. Using tongs, turn the bacon slices over on the rack.
Brush each slice with the sauce until coated. Return bacon to the oven and bake for 3-5 more minutes, or until desired crispiness.