731 mail recipes

Maple pecan balls are buttery brown sugar cookies infused with maple extract and rolled around chopped pecans, each topped with a toasted pecan half. Tender, nutty, and built for holiday tins.

Old-fashioned wheat bread for the bread machine sweetened with maple syrup and made with a blend of all-purpose and whole wheat flour. Soft, lightly nutty, and dairy-free.

Cajun crawfish fettuccine in a rich cream sauce with onion, celery, scallions, and a kick of cayenne. A Louisiana-style pasta dinner ready in 25 minutes.

Maple syrup rum baked beans with navy beans, salt pork, dry-mustard-rubbed onion, and a layer of caramelized whole apples baked into the top. Quebec-style cabin cooking. Pure maple syrup, brown sugar, and a final pour of dark rum.

Grilled fruit kabobs brushed with maple syrup, brown sugar, cinnamon, bitters, and red pepper flakes. Sweet, smoky, and spicy summer dessert ready in 30 minutes.

Lighter pumpkin cream cheese pie with fat-free cream cheese, egg whites, and maple syrup in a phyllo pastry crust. All the fall flavor with less guilt per slice.

Maple apple spice cake with pure maple syrup, chopped apples, and cinnamon topped with cream cheese frosting. A moist, nutty fall cake baked in a 9-inch square pan.

Super blueberry pie packs 7 cups of berries into a flaky double crust, sweetened with maple syrup, thickened with tapioca, and brushed with cream for a glossy golden top. A bakery-worthy summer dessert.

Fisherman's bouillabaisse with lobster, red snapper, clams, and mussels in a tomato and white wine broth. Provence-inspired seafood stew ready in 45 minutes.

Apples, tangy cranberries, and pears under a granola-type crust can be served in small glass bowls for an inviting holiday meal conclusion.

This chewy, fruity, nutty bread is delicious on its own or toasted and slathered with butter.

Louisiana crawfish bread studded with chopped crawfish tails, green onions, parsley, thyme, and garlic baked into a savory quick bread. A Cajun-style bread that's part cornbread, part seafood loaf.

Louisiana-style crawfish boil for 50 pounds of live mudbugs, purged and soaked in a spicy bath of crab boil, cayenne, hot sauce, lemons, and garlic. Feed the whole neighborhood.

Shrimp and lobster tail bouillabaisse in a tomato-clam broth with leeks, Cajun seasoning, and orange zest. Served over toasted French bread for a stunning seafood supper.

Oven-baked nutmeg French toast with a gingered maple-orange syrup, dusted in powdered sugar and served with jelly and sour cream. A brunch showstopper.

French toast made with flour tortillas soaked in cinnamon-vanilla egg custard, pan-fried golden, and served with fresh strawberries, blueberries, and maple syrup.