Maple syrup and pecan nuts are fantastic Canadian flavours. What I've done here is make a traditional English treacle tart, but I've used maple syrup as well as golden syrup and have added nuts.

(Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks.) Celebrate the holidays with these recipes courtesy of New York Times Cooking, specially chosen for ...

Get ready for Fall-season with my butterscotchy and nutty Maple Pecan Blondies recipe, featuring pure maple syrup and toasted ...

Jamie Oliver says: These little puds are delicious and perfect for this time of year. They're cooked in individual teacups - you can turn them out or eat them straight from the cup. Feel free to use ...

Add Yahoo as a preferred source to see more of our stories on Google. Slice of maple pecan cream pie on plate - Jessica Morone/Tasting Table We may receive a commission on purchases made from links.

There's no argument here that the number one reason for laboring to make maple syrup is the pancake. Syrup is sweet, but its maple flavor easily gets lost. Creamy pancakes are its blank canvas. Time ...

If you’ve been saving it to pour over pancakes, here are some brilliant new options, including bacon lollies, mouthwatering aubergines and some very grown up Rice Krispies I’ve often fancied getting ...

March is that in-between month when there is still snow on the ground (but it’s melting!) and when you step outside you can smell the faintest bit of spring waiting in the wings. It’s a glorious smell ...

In a large bowl combine maple syrup, olive oil, salt, sumac, pumpkin, onion and pecans and place onto an oven tray in a single layer. Cook in a preheated oven for 20-30 minutes until pumpkin is tender ...

With the crunch of shells underfoot and a telltale sticky residue coating our cars, one thing is abundantly clear right now: Pecan season has arrived in South Texas. We use those buttery nuts in ...