Recipes By Susan Guerrero
3 recipes found
Maple-Glazed Meatloaf
A mixture of maple syrup and Dijon mustard coats this hearty meatloaf of beef, pork and veal.
2h6 to 8 servings
Maple Scones
The maple flavor shines through without being overpowering in this recipe, adapted from the Samuel Sewall Inn, in Brookline, Mass. It’s more of a traditional scone, not cakey and soft, but crumbly and robust — strong enough to stand up to a slathering of Irish butter. They’re best served warm, on a fall morning, alongside a cup of tea or a strong cup of coffee.
30m8 servings
Corn Bread Chorizo Stuffing
45m12 cups