731 mail recipes

Mini crawfish pies with a buttery cream filling spiked with cayenne, baked in flaky tart shells. Louisiana party food that freezes for up to two weeks ahead.

Apple pancakes folded with tart fresh apples, cinnamon, and nutmeg, finished with a homemade maple pecan butter for serious fall brunch energy. Buttermilk batter for fluffy, tender stacks.

Maple ginger snap cookies rolled in cinnamon sugar with real maple syrup, ground ginger, cloves, and cinnamon. Crispy, spiced, and coated in a sparkly sugar crust.

Maple syrup is the only sweetener in these soft, chewy oatmeal cookies with rolled oats, raisins, and chopped walnuts or pecans. Old-fashioned and refined-sugar-free.

Stuffed French toast sandwiches filled with mashed banana, walnuts, and nutmeg, pan-fried golden in butter. A decadent weekend brunch ready in 20 minutes.

Upside-down cornmeal cake with maple-glazed apple slices on the bottom, topped with tender buttermilk johnnycake batter and baked until golden.

Decadent Baked French Toast with Maple Syrup and Pecan recipe

Creme caramel is a great favorite in many restaurants. It is basically a super rich baked egg custard made with added heavy cream.

Lobster tail pasta in a creamy lemon and sherry sauce with sauteed mushrooms. A rich, elegant dish that comes together in under 30 minutes.

Summer fruit compote with poached plums, boysenberries, raspberries, citrus, and grapes in a maple syrup and wine sauce finished with fresh mint. An elegant warm fruit dessert.

Maple pecan crescent twists made with store-bought crescent roll dough, a cinnamon-nutmeg pecan sugar filling, and a maple powdered sugar glaze. A quick breakfast pastry in 30 minutes.

Golden corn muffins sweetened with real maple syrup and brown sugar, brushed with melted butter straight from the oven. A warm New England spin on cornbread that belongs at every fall table.

Thick, creamy goji berry and strawberry smoothie with soaked flax seeds and almond milk. A naturally gluten-free, nutrient-packed blend with a gorgeous pink hue.

Crisp biscotti soaked in flavored simple syrup until soft, then topped with fresh whipped cream and fruit. A quick Italian-inspired dessert with endless variations.

Hazelnut oatmeal pancakes made with buttermilk-soaked rolled oats and toasted hazelnuts for a nutty, hearty breakfast. Crispy edges, tender centers, and extra fiber from the oats.

Maple bread pudding steamed in a double boiler with real maple syrup, raisins, and a vanilla egg custard. This stovetop method creates its own sauce as it cooks, no oven needed.