Maple Dijon Glaze (for Fish and Meat) Recipe

I've been wanting a new way to cook fish lately, and came up with this simple maple dijon glaze that works really well with baked salmon and pan fried pork chops. It would also go great on chicken or ham. It's tangy, slightly sweet and spicy, and a perfect addition when you want to jazz up a meal.

Maple Dijon Glaze (for Fish and Meat) Recipe

3 tbsp dijon mustard (your favorite brand)
2 tbsp pure maple syrup

Combine the mustard and maple syrup. Store it in a covered dish in the refrigerator until you are ready to use it. When ready, pour some over the fish or meat and use a pastry brush to brush it evenly over the fish/meat before you put it in the oven. Pepper to taste, no need to salt.

Yellow Cake with Sugar Glaze Recipe (Vegan)

I love my yellow cake recipe. This is a wonderfully moist, flavorful cake that can be frosted any way you choose. We like this cake with sugar glaze on it in lieu of frosting. The combination of the cake and the glaze is fantastic.   The picture above has brown sugar glaze on the cake.

Yellow Cake with Sugar Glaze Recipe

For the cake:

2 cups unbleached flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt

1 cup water
1/2 cup vegetable oil
1-1/2 tsp vanilla extract

Preheat oven to 400 degrees. Mix together dry ingredients. Add wet ingredients and mix together thoroughly, but don't over mix. Spray an 8x8 square baking pan with non-stick cooking spray. Pour the batter into the pan and bake it for 30 minutes. When the time is up, insert a toothpick into the middle of the cake to make sure it's done.

If using rice flour to make this cake use the following instead of the unbleached flour above:
1-1/4 cups brown rice flour
3/4 cup white rice flour
2 tbsp binder (potato starch, tapioca flour, arrowroot powder, etc.)
Plus 1/4 cup more water

When the cake comes out of the oven, start making the glaze.

For the glaze:

2/3 cup brown sugar or white sugar
1/4 cup water
Optional: 1/2 tsp flavoring extract

Combine the sugar and water in a small saucepan over Med. High heat. Stir constantly until the sugar melts and it starts to boil. The liquid will be transparent. Remove it from the heat (do not boil it) and pour the glaze evenly over the warm cake. Use a butter knife to gently pull the sides of the cake away from the pan so the glaze can go down the sides. Let the cake cool before cutting it.