1. Preheat the oven to 350 F.
2. Cream 1/4 cup butter with the sugar and salt.
3. Mix in the flour, baking powder and oats.
4. Make a well in the ingredients and pour in the milk and 1/2 cup of maple syrup. Mix only to moisten.
5. Spoon into a jumbo muffin tin. Bake 22 minutes.
6. Combine 1 tbsp butter, melted, 1 tbsp maple syrup and the icing sugar. When the muffins are slightly cooled spread over them equally.

1. Preheat the oven to 325 F.
2. Combine the brown sugar, flour and rolled oats.  Cut in the butter.  Set aside.
3. Mix the raspberries, sugar, coconut, and water in a deep casserole dish.
4. Sprinkle the reserved oat mixture over top.
5. Bake for 1 hour.
6. Serve with ice cream.

1. Heat a dutch oven and add the bacon.  Fry until beginning to crisp.  Add the onion and saute until tender.
2. Stir in the celery and saute 5 minutes.
3. Add the parsley and the oats.
4. Sprinkle with 1/2 tsp pepper.
5. Pour in the stock and simmer for 40 minutes.
6. Pour into a blender and puree until smooth.
7. Return to the pot and stir in the cheese until melted.
8. Stir in the milk and heat through but do not boil.
9. Season with salt and cayenne to taste.
10. Serve.