Preheat oven to 400 degrees. Spray casserole dish with cooking spray. Place salmon in baking dish.

In a mixing bowl, add maple syrup, soy sauce, and spices. Mix well. Pour over salmon. Marinate for 30 minutes. 

Bake uncovered 20 minutes in preheated oven or until the salmon flakes with a fork.

Preheat oven to 350 degrees. Spray muffin cups with cooking spray or use paper liners.

With an electric mixer, cream butter and sugar.  Beat in egg, mashed banana, and vanilla.

In a separate bowl, combine flour, salt, baking powder, and baking soda. Mix well, then add to the wet ingredients until blended. Add chopped walnuts.

Fill muffin cups about 2/3 full with batter. Bake for 25 minutes or until toothpick inserted in center of muffin top comes out clean.

Remove muffins to a wire rack to cool.

Preheat oven to 375 degrees. Spray casserole pan with cooking spray.

Cook the noodles according to package directions. Drain and set aside.

In a saucepan, melt butter and saute celery on medium heat for 1 minute. Add all-purpose flour and stir to coat the celery. Add milk and seasonings. Stir constantly until the mixture begins to bubble. Immediately turn off heat, but continue to stir as the mixture thickens.

Add turkey, frozen mixed vegetables, and cooked noodles. Stir to mix. Adjust seasonings to taste. Pour into prepared casserole pan.

Bake for 20 minutes in preheated oven or until bubbly.

Beat eggs with fork.

Add spinach, cottage cheese, cheddar cheese and flour. Mix well with eggs.  

Spray pie pan with cooking spray. Pour mixture into pie pan.

Bake at 350 degrees F. for 40 minutes or until lightly browned on top.

Cream together butter, sugar, and egg.

In a separate bowl, mix or sift together flour, baking soda, and salt.

Alternately add flour mixture and orange juice to the creamed ingredients. Lightly stir to combine.

Add chopped cranberries and walnuts. Lightly stir to combine.

Spoon batter into a greased and floured 9" x 5" loaf pan. 

Bake at 350 degrees F. for 65 minutes, or until toothpick inserted in the top of the loaf near the center comes out clean.

Cool in pan for about 10 minutes before removing loaf from pan to cool on a wired rack. 

Wrap in foil or plastic wrap when cool and store in the refrigerator.

Mix the salt, vinegar, and water in a pot and bring to a boil. Simmer for 5 minutes, stirring occasionally. Remove from heat.

Slice cucumbers into spears. Arrange the standing cucumbers in quart or pint jars, scattering the dill sprigs among the cucumbers. The cucumbers should be fitted closely together, but leave about 1/2 inch space from the top of the jar.

Add the brine to the jars of cucumber spears. Fill to the top and tap lightly to remove any air bubbles. Screw on lids.

Store in refrigerator. The pickles will absorb the flavors within at least a day. They store well in the refrigerator for several weeks.

In a medium saucepan, combine 2 cups cream, the chocolate, 2 of the chopped toffee bars, and the salt.

Cook over medium heat, stirring constantly, until the chocolate is melted and smooth.

Pour into a large bowl and refrigerate until cold. Usually about 3 hours.

When chilled, remove the chocolate mixture from the refrigerator and whip with electric beaters until it's thick and creamy.

Spoon the mousse into serving glasses. Dollop with whipped cream and garnish with the remaining chopped toffee bars.

Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. 

Stir at least half of the hot mixture gradually into egg yolks. Stir back into hot mixture in saucepan. This is called tempering the yolks so they don't curdle.

Boil and stir 1 minute; remove from heat. Stir in margarine or butter and vanilla; cool.

Heat oven to 400ºF. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.

On ungreased cookie sheet, drop dough by tablespoon about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.

Make the filling. Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator.