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Maple Butter

1 cup real maple syrup

3/4 cup butter, melted

Cook until syrup reaches soft ball stage on candy thermometer (238). Pour into stainless steel bowl and add butter. Beat with a rotary beater until thick and creamy. Makes 1 1/2 cups.

Serve warm on gingerbread, waffels, pancakes, or biscuits, scones, or toast.

Roasted Pumpkin Seeds

pumpkin seeds

water

salt

melted butter

Pam vegetable spray

Oven: 350 degrees

Rinse the seeds well. For every two cups of seeds, put 4 cups of water and 2 T. salt into a saucepan. Add the seeds and simmer over low heat for 10 mins. Drain well. Place on paper towels to dry.

Toss the pumpkin seeds with melted butter ( 1T. butter for every 2 cups seeds) in a large bowl until seeds are evenly coated.

Spray a roasting pan or cookie sheet with Pam. Spread the pumpkin seeds over the tray and bake for 30 mins., stiring occassionaly. When seeds are golden brown, they're ready.

If you make this the day before, store them in an air-tight metalnor palstic container in a cool place.

Spiced Pecans

! T. Tabasco Sauce

1 T. Worchester Sauce

1 T. soy sauce

Garlic salt (1-2 tsps.)

1 1/2 lbs. pecan halves

Toss pecans with all ingredients and toast in skillet. Then let dry in a 200 degree oven for about an hour.

Serve in small bowls.

Kentucky Derby Mint Julep

You will need:

2 cups granulated sugar

2 cups water

Fresh Mint

Crushed Ice

Kentucky Bourbon (2 ozs. per serving)

Make a simple syrup* by boiling sugar and water together for 5 minutes; cool. Place in a covered container with 6-8 bruised mint sprigs.Refrigerate overnight. Make a julep by filling a julep cup (traditionaly a silver cup) crushed ice, then adding 1 tablespoon of mint syrup and 2 ounces of bourbon. Stir rapidly with a spoon to frost outside of cup or glass. Garnish with a fresh mint sprig.

*This makes enough syrup for about 44 juleps.

Extra Tips:

-Always use a premium Kentucky bourbon

-Use crushed or shaved ice and pack the cup

-To bruise mint, place in a cup and gently press with the back of a spoon, between the cup and the leaves a time or two. You want the mint to release some of the fragrant oils.

-Keep the syrup, covered, in the refrigerator (after removing the mint leaves) if you don't plan on drinking all the servings.

Mint Julep Iced Tea

Ingredients:

8 mint leaves

1 lemon, sliced

1 lime, sliced

1 cup bourbon

3 cups cold, sweetened tea

Combine first three ingredients in a 2-quart pitcher, pressing with spoon to crush mint. Stir in bourbon and tea, that you've sweetened with mint syrup. Add ice. Makes 2-quarts.