Mary Lee Zechman of Millersville shares some of her favorite recipes, including the only glaze she uses for pork loin, a quick bread recipe offered from a customer, and an apple pie creation that she insists once tried, "you will never make any other apple pie."

MAPLE APPLE PIE
½ cup maple syrup
3 tablespoons flour
¼ teaspoon cinnamon
Pastry for 9-inch pie

Fill crust with sliced apples. Mix syrup, flour and cinnamon. Pour over apples and dot with butter.

CRUMB TOPPING
¼ cup maple sugar
½ cup flour
¼ cup soft butter

Bake at 400 degrees for 20 minutes, and then reduce heat to 350 degrees for approximately 30 minutes or until golden brown.

MAPLE-BOURBON GLAZE

Use with chicken, turkey, ribs and pork loin

1 tablespoon vegetable oil
½ cup chopped onion
½ cup maple syrup
½ cup ketchup
¼ cup bourbon or other whiskey
1 teaspoon hot pepper sauce (optional)
½ cup mayonnaise

In a saucepan, heat oil over medium-high heat. Cook onion, stirring occasionally for 5 minutes or until golden. Add syrup, ketchup, bourbon and hot pepper to the saucepan. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring for 5 minutes until sauce thickens slightly. Remove pan from heat. Use wire whisk, stir in mayonnaise until smooth.

Makes 1 cup.

BREAD MACHINE MAPLE WALNUT BREAD
7/8 to 1 cup water
½ cup maple syrup
1 teaspoon salt
1 tablespoon butter
1 tablespoon maple sugar
3 cups bread flour
2 tablespoons dry milk powder
¼ cup chopped walnuts
2 teaspoons yeast

Put ingredients in bread pan using least amount of liquid. Select light crust and press start. After 5 to 10 minutes, if it looks dry, add more liquid 1 tablespoon at a time. After baking remove from pan and cool before slicing. Outstanding when used for French toast.

Makes a 1½-pound loaf.