Maple Mayhem (A Sugar Grove Mystery)

by Jessie Crockett

  This bread is especially delicious served still-warm and slathered with Dani’s Maple Butter.

  Dani’s Maple Butter

  Quantity varies

  With a metabolism like a hummingbird, Dani is always trying to slip a few extra calories into her diet. Even if you aren’t faced with the same problem, this sweet and creamy spread is just the thing to slather on warm bread on a cold day.

  In a small bowl mix five parts softened butter to one part maple syrup. Spread generously on toast, muffins, and even saltines. Kids, especially, love this!

  Apricot Maple-Glazed Ham

  All the members of Dani’s family love ham but this sweet, salty, and tangy combination is her favorite way to eat it.

  1 4-6 pound, fully cooked boneless ham

  2 cups apricot preserves

  3 tablespoons maple syrup (Grade B has the strongest maple flavor)

  ¼ teaspoon coarsely ground black pepper

  Preheat the oven to 325 degrees F. Place the ham in a shallow roasting pan. Place the apricot preserves in a microwave-safe dish and heat until mostly melted, approximately 30-60 seconds. Stir in the maple syrup and the pepper. Lightly score the top of the ham in a diamond pattern. Insert an oven-safe meat thermometer into the thickest part of the ham. Spoon the glaze over the top of the ham. Bake for 1¼-2½ hours or until thermometer registers 140 degrees F.

  Caramelized Peach Oven-Puffed Pancake

  On a cold morning nothing beats a hot breakfast, especially if it features peaches enveloped in a sweet, buttery sauce. This recipe is almost as easy to make as it is to eat. Served with bacon or sausage this is a great breakfast to share with guests.

  1 pound sliced frozen peaches

  ½ cup salted butter

  ½ cup brown sugar

  1 cup flour

  1 cup milk

  7 large eggs

  ¾ teaspoon nutmeg

  Preheat oven to 425 degrees F. Place peaches in a microwave-safe bowl and defrost until mostly thawed but still firm to the touch. Alternately, the peaches may be left at room temperature for several hours before use. In an oven-safe skillet melt the butter over medium heat. Once melted, remove 1 tablespoon of the butter and place it in a large mixing bowl. Add brown sugar to the peaches and stir to coat evenly. Add peaches to skillet and cook, stirring frequently, until butter and sugar have thickened slightly into a sauce that clings easily to the peach slices. Remove from heat and set aside.

  Beat the milk, nutmeg, and eggs together in the mixing bowl containing the melted butter. Add the flour and, using an immersion blender or a whisk, beat until the batter is smooth. Adjust peaches so they are spread evenly in the skillet. Carefully pour batter over the peaches, trying not to disarrange them. Slide skillet into the oven and bake for 20 minutes or until the pancake is puffed and golden brown.