Looking back through my columns from the year, e-mails and comments received from readers, these are the successes and favorites. So, all of you who misplaced any of these recipes, cut them out and save them. The brown sugar brie recipe is the most requested – I hope that it does not go the way of the strawberry cheese ring because I like eating it (and to be honest, I secretly enjoy that cheese ring sometimes).

BUTTERMILK PANCAKES WITH MAPLE SYRUP APPLES

epicurous.com

Serves 4

These delicious pancakes are light and moist; the texture is a cross between a crepe and a pancake. Avoid overmixing the batter (it’s okay if there are lumps) to ensure that the pancakes will be airy.

Maple Syrup Apples

2 tablespoons (1/4 stick) unsalted butter

3 large Golden Delicious apples (about one and a half pounds), peeled, cored, cut into 1/2-inch-thick slices

1 tablespoon plus one-half cup pure maple syrup

one-half teaspoon ground cinnamon

Pancakes

1 cup all purpose flour

2 tablespoons yellow cornmeal

2 tablespoons (packed) golden brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

One-half teaspoon salt

1 cup buttermilk

1 cup plain whole-milk yogurt

1 large egg

One and a half tablespoons unsalted butter, melted

Additional unsalted butter and maple syrup

For maple syrup apples:

Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; sauté until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.

For pancakes:

Combine first 6 ingredients in large bowl; whisk to blend. Whisk buttermilk, yogurt, and egg in medium bowl to blend; add to dry ingredients and stir until just blended but still lumpy. Gently mix in 1 1/2 tablespoons melted butter.

Heat griddle or large nonstick skillet over medium heat. Spread thin coating of butter over griddle and let melt. Working in batches, drop batter by 1/3 cupfuls onto griddle, spacing apart. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more butter to griddle as needed. Spoon apples over pancakes. Serve, passing additional maple syrup.

Brown Sugar Brie

Two wheels Brie cheese

Brown Sugar

Butter

Vanilla

Optional – Toasted almond slices

Start with 1/2 cup of brown sugar and 4 tablespoons butter. Melt in sauce pan over medium high heat until it begins to carmelize into consistency just below peanut butter. Add more butter and brown sugar as necessary to make a larger amount, to adjust taste. Add just a drop of vanilla and continue to add if you wish to achieve a mild hint of it. Can place toasted almond slices or slivers on top. Serve with table water crackers and cut granny smith apples.

Buffalo Chicken Dip

1 8 0z cream cheese

Cooked, chopped chicken, about 1 cup

Wing sauce

Shredded cheddar cheese, about 1 cup

Blue cheese

Ranch dressing

Blue cheese dressing

Spread cream cheese in a dish (I use a pie plate). Cover with chopped chicken (I have used rotisserie, but have tried it with canned which is perfectly fine) Drizzle wing sauce. Sprinkle cheddar cheese on top, and then sprinkle blue cheese on top. Drizzle Ranch dressing and or blue cheese dressing and then drizzle more wing sauce. Cook in 350 oven for about 30minutes or until cheese melts.

This next one is an old recipe from Recipe Jubilee! that I had not heard of until recently. You can put this on English muffins and broil it, but I prefer it with a bit more mayo than the recipe calls for and serve it with club crackers.

Toasted Pecans with Rosemary

One and a half pounds pecan halves

Two to three tablespoons butter, divided

Salt

Two and one-half tablespoons coarsely chopped fresh rosemary

One fourth teaspoon cayenne pepper

One tablespoon brown sugar

Preheat oven to 250. Spread pecans on a large baking sheet. Toast for thirty minutes to dry. Drizzle two tablespoons butter over pecans and mix well. Return to oven for ten minutes. Sprinkle pecans with salt and drizzle remaining butter if needed Stir well and return to oven for another ten minutes. Mix rosemary, cayenne pepper and brown sugar – toss with nuts. Serve warm or at room temperature.

Kinnon Phillips is Lagniappe cuisine editor. Contact him at kphillips@lagniappemobile.com.

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