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It's spring and lots of things happen in the spring. The buds on tree branches start to get plump, the birds singing in the early morning hours, snowflakes become rain drops in the warmth of the air and millions of maple trees are being "tapped" to retrieve sap that eventually is turned into delicious, pure maple syrup. In this latitude, the sap runs from about the beginning of March to the middle of April according to a friend of mine, who has tapped maple trees for many years in this area. The length of time for the "running" has a lot to do with the temperature. For sap to run, the temperature must rise about freezing during the day and fall below freezing in the night. The greater the temperature fluctuations, the faster the sap flows. Once the trees thaw, the sap stops running. And, guess who's in control of that -- I think you know.

And, did you know that it takes 40 gallons of sap to make one gallon of pure maple syrup? True.

Let's have recipes using pure maple syrup, not the syrup most people use on their pancakes that is basically sugar flavoring with water.

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This is a delicious glaze for a big slice of ham.

MAPLE HAM SLICES

1/2 c. applesauce

3 T. pure maple syrup

1 T. prepared mustard

1-1 lb. slice ham*

Spray a 9-inch square baking pan with cooking spray.

In a small bowl, stir together the first three ingredients. Using half the mixture "paint" the bottom of the pan in about the same pattern of the ham slice. Put the ham on top of that. Spread the rest of the mixture evenly over the ham.

Bake, uncovered at 325 degrees for 25-30 minutes until hot through. Makes four servings.

*You can buy a slice of ham, vacuum-packed in the meat department at the grocery store.

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This is a delicious way to "dress up" waffles or use as a topping on crepes. And, it's low in fat and cholesterol.

VANILLA MAPLE CREAM

1/3 c. lite cream cheese, softened

1/3 c. vanilla low-fat yogurt

1/3 c. pure maple syrup

In a bowl, whisk together cream cheese and yogurt. Add syrup gradually, mixing until smooth. Makes one cup.

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And, a delicious dressing to serve over fresh fruit or salad greens.

MAPLE SALAD DRESSING

1 c. pure maple syrup

2 T. canola or other vegetable oil

1 T. lemon juice

1/2 t. paprika

1/4 t. each celery seed, salt, onion powder and ground mustard

Combine all ingredients in a jar with tight-fitting lid; shake well. Makes about one cup.

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How about muffins with your meal.

MAPLE OATMEAL MUFFINS

1 c. quick oats

1/2 c. milk

1/2 c. pure maple syrup (can use maple-flavored syrup)

1/4 c. margarine or butter, melted

1 egg

1 c. whole wheat flour

2 t. baking powder

1/4 t. cinnamon

1/2 c. chopped nuts (optional)

Line 12 muffin cups with paper liners or grease bottom only of muffin cups.

In a large bowl, combine oats and milk; let stand five minutes. Add syrup, margarine and egg; blend well. Add dry ingredients and nuts; stir just until ingredients are moistened.

Fill muffin cups two-thirds full. Bake at 400 degrees for 15-20 minutes or till toothpick inserted in center comes out clean. Immediately remove from pan. Makes 12 muffins.

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You will like the rich maple flavor in this rib recipe.

MAPLE COUNTRY RIBS

3 lbs. country-style pork ribs, cut in serving size pieces

1 c. pure maple syrup

1/2 c. applesauce

1/4 c. ketchup

3 T. lemon juice

1/4 t. salt, pepper, paprika, garlic powder and cinnamon

Put ribs in a Dutch oven. Cover with water; bring to a boil. Skim off any foam. Lower heat and simmer 30 minutes. Drain. Save the broth.*

Put ribs in a sprayed 13x9 inch baking dish or line pan with "release" foil.

Combine rest of ingredients; pour half over ribs. Bake uncovered at 325 degrees for one hour or until meat is tender; basting often with rest of sauce. Makes four servings.

*I save the broth, freezing in one-half to one cup measures in a small plastic container to use in soups or gravy.

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Thought for the day: I'm thinking of our two oldest daughters who are celebrating their 46th and 44th mutual birthdays today -- Happy Birthday Cheryl and Sandy. Love, Mom and Dad.

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