Vanilla ice cream (may substitute frozen vanilla yogurt)
Warm pure maple syrup
Walnuts – plain or maple toasted (recipe to follow)
Whipped sweet cream
Simply layer ingredients in clear tall parfait dishes. Topped with sugared walnuts.
Maple Toasted Walnuts
Chop walnuts coarselySoak walnuts in pure maple syrup
Layer on baking sheet. Bake for 20 minutes at 325F. Allow to cool before serving.
Maple Sugar Biscuits
2 cups flour
½ teaspoon salt
4 teaspoons baking powder
4 tablespoons shortening
¾ cup milk
1 cup pure maple syrup
Sift dry ingredients into a bowl. Mix in shortening. Add milk to make a soft dough. Pat or roll out
dough to one-half inch thickness. Cut with a small biscuit cutter. Spread with softened butter and
with male syrup (if desire, cinnamon).
Bake in greased pan or baking sheet at 400 F for 15 minutes. Makes about 16 biscuits.
Maple Syrup Graham Bread
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups whole wheat flour
2 eggs, room temperature
1 ½ cups buttermilk, room temperature
½ cup sour cream, room temperature
1 ½ cups pure maple syrup
In a large bowl, blend together the white flour, baking powder, baking soda and salt. Measure
and stir in whole wheat flour.
In a small bowl, beat eggs and blend in buttermilk, sour cream and maple syrup. Pour this liquid
mixture into the dry ingredients and stir well.
Grease and line with greased wax paper, two 8 ½” x 4 ½” loaf pans. Pour or spoon batter into
prepared loaf pans.
Cook in a 325F degree oven for 1 hour (40 minutes in convection oven). Test for doneness. Turn
loaves on their sides and gently tug on the paper to pull the loaves out. Cool before slicing.
Maple Muffins
2 cups flour
3 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
¼ cup butter, softened
1 egg
¾ cup pure maple syrup
¼ cup milk
Stir together the dry ingredients. Add butter and blend well. Add egg, maple syrup and milk. Stir
until well blended (do not over beat). Fill greased muffin tins about ½ full. Bake at 400F for 20-25
minutes. Makes about 12 muffins.
Maple Walnut Yogurt Muffins
1 cup of white whole wheat flour
1 1/3 cups white flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 egg
1/3 cup pure maple syrup
4 tablespoons oil
1 ½ cups plain yogurt
½ cup chopped walnuts
Combined all dry ingredients. Beat together egg, maple syrup, oil and yogurt. Stir in the dry
ingredients, just enough to moisten. Fold in nuts and spoon into well greased muffin tins, filling 2/3 full.
Bake in 400F oven for 15-20 minutes or until browned.
Vermont Johnny Cake Corn Bread
2 cups flour
4 ½ teaspoons baking soda
¾ teaspoon salt
1 cup corn meal
3 eggs, beaten
1 cup milk
½ cup pure maple syrup
¾ cup shortening, melted
Mix eggs, milk, maple syrup and melted shortening. Add dry ingredients.
Bake at 400F for about 30 minutes in a 9x9 pan.
Maple Sherry Fruit
½ cup pure maple syrup
½ cup orange juice
2 tablespoons dry sherry
4 cups assorted fresh fruit, cut up
In medium bowl, combine the ingredients. Chill several hours and serve with MAPLE WHIPPED
CREAM (recipe to follow).
Maple Whipped Cream
In a small mixer bowl, beat 1 cup whipping cream and ¼ cup pure maple syrup until stiff.Maple Sugar Cake
1 ½ cups granulated maple sugar
½ teaspoon salt
1.2 cup Crisco,
½ teaspoon cloves
1 egg
1 cup sour milk (1 cup milk and 1 tablespoon white vinegar)
1 teaspoon baking soda
2 cups flour
Combine all ingredients. Grease baking dish. Bake at 375F for approximately 30 minutes.
Maple Pumpkin Cake
¼ cup butter, melted
1 ¼ cups graham cracker crumbs
¼ cup sugar
3 8oz. (250g) packages cream cheese, softened
1 14oz. Can Eagle Brand Sweetened condensed milk (not evaporated milk)
1 250 ml bottle of pure maple syrup
1 16oz. canned pumpkin
3 eggs
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
Combine butter, crumbs and sugar. Press into 9” spring-form pan.
In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until
smooth. Add ¼ cup syrup and remaining ingredients. Pour into prepared pan.
Bake at 300F for 1 hour and 15 minutes or until set (centre will be slightly soft). Cool and then
chill. Top with Maple Pecan Glaze (recipe to follow).
Maple Pecan Glaze
In saucepan, combine remaining ¾ cup maple syrup and 1 cup of whipping cream, bring to a boil.
Boil rapidly 15-20 minutes, stirring occasionally. Cool. Add ½ cup chopped pecans. Makes 1 ¼ cups.
Maple Pecan Pie
1 9" pastry pie shell
3 eggs
1 8 oz. (250 ml.) Bottle of pure maple syrup
½ cup light brown sugar, firmly packed
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 ¼ cups pecan halves or pieces
In bowl, combine the ingredients except (of course) for the pie shell. Pour into the shell. Bake in
lower rack of 350F oven for 35-40 minutes or until golden. Cool.
Maple Cookie Bars
½ cup sugar
½ cup shortening, softened
½ cup pure maple syrup
1 egg
2/3 cup flour
1 cup nuts, chopped
1 cup rolled oats
½ teaspoon baking powder
1 teaspoon vanilla
Mix ingredients well. Pour into greased square pan. Bake at 350F for 30-35 minutes. Cut into squares while warm.
Maple Apple Crisp
¾ cup pure maple syrup
¼ cup granulated sugar
¾ cup sifted flour
¼ teaspoon salt
½ cup butter
3 apples, sliced and cored
Line greased pie pan with sliced apples. Blend the remaining ingredients in a bowl. Spoon over
the apples; sprinkle with cinnamon, if desired. Bake at 425F oven for 15 minutes and then reduce
the heat to 350F for 35-40 minutes. For topping, add whipping cream, flavoured with 1
tablespoon of maple syrup when beating the cream.
Ham Loaf
2 lb. Ground ham
1 lb. Fresh ground pork
1 cup bread crumbs
1 cup milk
2 eggs, beaten
Sauce
¾ cup maple syrup
1 teaspoon dry mustard
1 teaspoon ground cloves
½ cup water
½ cup vinegar
¼ cup brown sugar
Mix well.
Mix meat, bread crumbs, milk and eggs thoroughly. Bake in a covered pan at 350F oven for one
hour, basting at least four times with the sauce.
Maple Apple Crunch
8 to 10 graham crackers, crushed
½ cup butter or margarine
4 apples
½ cup maple syrup
Mix cracker crumbs and butter thoroughly. Slice the apples. Butter a 1-quart baking dish and
place apples in the bottom of the dish. Pour maple syrup over the apples and add cracker
mixture. Bake at 325F oven for 25 minutes. Top with whipped cream or ice cream.
Serves 6.
Blueberry Maple Bread Pudding with Lemon Whipped Cream
(GUNFLINT LODGE, GRAND MARAIS, MINNESOTA)¾ cup heavy cream (35% m.f.)
¼ teaspoon grated lemon peel
2 tablespoons powdered sugar
1 ½ tablespoons fresh lemon juice or to taste
¾ cup half & half
¼ cup of pure maple syrup
½ teaspoon vanilla
2 large eggs
4 cups French bread cubes
1 cup blueberries, fresh or frozen
Lemon Whipped Cream: In a medium bowl, beat ½ cup heavy cream at medium speed. As cream
begins to thicken, add grated lemon peel and powdered sugar. Drizzle in the lemon juice and
whip until stiff. Refrigerate.
Bread Pudding: In a medium bowl, whisk together remaining ¼ cup cream, half- &-half, maple
syrup, vanilla and eggs. In a large bowl, pour cream mixture over bread cubes; mix well. Fold in
blueberries. Pour into a 2-quart baking dish. Refrigerate 15 to 30 minutes. Preheat oven to
350F. Bake uncovered until set, about 30-40 minutes. Serve warm with lemon whipped cream on
top. Serves 4 to 6.
Maple Creme Brulee
(Manchester Highlands Inn, Manchester, Vermont)1 quart heavy cream
1 vanilla bean
½ cup sugar
9 egg yolks
1/3 cup pure maple syrup
Heat cream with vanilla bean and sugar on medium heat, while stirring, until sugar dissolves. Do
not boil. Remove from heat and remove vanilla bean. Whisk egg yolks and maple syrup together.
Slowly add cream to the egg mixture. Pour equal amounts of custard mixture into 8 individual
ramekins. Place ramekins side by side in a roasting pan and fill with warm water half way up the
sides of ramekins. Bake in preheated 350F oven for 45 minutes, until custard is set. Cool in
refrigerator until serving time. Before serving, sprinkle top of each custard dish evenly with brown
sugar and run under broiler until sugar caramelizes. Remove and serve.
Jambon de Paques a L’Ananas (Easter Ham with Pineapple)
(Quebecois Recipe)4 cups cold water
4 cups apple juice
2 carrots, sliced
4 onions, chopped
1 garlic bud, finely crushed
4 celery stalks, sliced
15 ml prepared mustard
125 ml pure maple syrup (or molasses)
1 boneless ham (2.2 kg)
Orange marmalade
Pineapple slices
Cherries
Cloves
Fresh parsley, chopped finely
In a large pan, mix the water, juice, carrots, onions, garlic, celery, mustard and syrup. Bring to
boil. Cover and let simmer for 30 minutes.
In another pan, put the ham and cover. Let it simmer for 1 hour. Then let the ham cool down in
its juices. Remove the ham from the pan. Remove most of the grease and any hard remnants.
Preheat the oven 325F. Place the ham in a dripping pan. Cover the bottom of the pan with some
ham juice. Dip the ham with the marmalade. Decorate with the pineapple slices and cherries in
the middle. Place cloves in the pineapple slices. Cover the pan and cook in the oven for 30-45
minutes, basting it with its juices from time to time.
Remove the pan from the oven. Place the ham on serving platter, garnish with parsley and serve
hot. Good with cranberries, green peas and mashed potatoes
Grandperes au Sirop d’Erable (Ball Cakes in Maple Syrup)
1 L water
375 ml brown sugar
375 ml pure maple syrup
375 ml flour
10 ml baking soda
30 ml sugar
5 ml salt
3 eggs
125 ml half-slat butter, cold in 1 cm cubes
250 ml 2% milk
In large pan, stir water and brown sugar and let simmer until sugar is completely dissolved. Then
add maple syrup and let it simmer, again.
Prepare the cakes: mix in a metal or plastic bowl, flour, baking soda, sugar and salt. Add eggs,
butter and milk gradually. Mix together, delicately and set aside.
Bring the sauce to boil. Form the ball cakes by hand and add to the boiling sauce with a large
spoon. Cover and let simmer for 20-25 minutes. Serve very hot with vanilla ice cream.
Tarte au Sirop d’Erable (Maple Syrup Pie)
1 cup pure maple syrup
½ cup of water
3 teaspoons corn starch
2 teaspoons cold water
2 teaspoons butter
¼ cup crushed nuts
Ready-made pie crust or mix
Simmer water and maple syrup for about 5-6 minutes. Add the cornstarch, which has been
dissolved in the cold water. Cook, stirring constantly until it thickens. Add butter and nuts. Let
cool. Fill the ready-made pie crust with the above solution. Top the pie with another piecrust or
create a lattice effect with the pastry dough.
Bake in 400F oven for 25-30 minutes.
Caramalized Maple Popcorn Sauce
¼ cup sunflower oil
¼ cup pure maple syrup
1 tablespoon nutritional yeast flakes*
Salt
Mix ingredients in a measuring cup and let sit a minute to thicken. Stir and pour over fresh popcorn.
* Nutritional Yeast is an inactive yeast and dietary food supplement with a distinct, pleasant
aroma and delicious cheesy taste. It is different from baking yeast and has no fermenting power.
Do not confuse it with brewer’s yeast, which is not pleasant. Six teaspoons (about 10g) provide
6mg each of vitamin B1, vitamin B2 and vitamin B6; 5 mg Vitamin B12; 35 mg niacin, 5 g protein
(50% by weight); 4g carbohydrates and 30 calories. Contains no fat. Store in cool dry place or
refrigerate. Will keep indefinitely if stored properly. Available in flakes or powder at natural food
stores. (Red Star Vegetarian Support Formula T6635+).
Sesame Milk
½ cup raw sesame seeds
2 cups water
3 tablespoons maple syrup
1 teaspoon vanilla
Blend until liquid and foamy.
Mayonnaise
½ to 1 cup raw sunflower seeds
½ cup water
4 cloves of garlic
2 tablespoons lemon juice
2 tablespoons maple syrup
Salt
Cayenne pepper
½ cup oil
Blend all the ingredients except the oil until liquefied. Gradually add the oil as you would when
making mayonnaise.
Serving suggestion: use this recipe on salads, sandwiches, for vegetable dips, in potato salad and
anywhere else you use mayonnaise.
Apple Crisp
6 cups apples, chopped
1 teaspoon cinnamon
1 ½ tablespoon whole wheat flour
6 tablespoons pure maple syrup
1 cup whole wheat flour
½ cup oat flakes
¼ teaspoon sea salt
¼ teaspoon baking soda
1/3 cup sunflower oil
Toss apples with ¼ teaspoon cinnamon and 1 ½ tablespoons flour in backing dish. Drizzle with 3
tablespoons maple syrup. In a separate container combine the flour, oats, salt, baking soda, and
rest of cinnamon. Mix in sunflower oil and drizzle on the remaining maple syrup. Mix with fork
and spread over apples. Bake at 350F for 45 minutes (or until apples are tender).
Almond Cream
1 cup blanched almonds
1 teaspoon vanilla
¼ cup maple syrup
¾ water
Blend until smooth and creamy. Use in place of whipped cream. Great in coffee.
Maple Sponge Cake
1 cup pure maple syrup
6 eggs
1 cup flour
1 teaspoon vanilla (optional)
Separate the eggs. Place the whites in a large bowl and the yolks in a medium size bowl. Sift
flour several times into a small bowl. Beat the egg white until their stiff, but not dry. Set aside.
Beat yolks until their light and add syrup and vanilla. Beat again to mix well. Pour yolk mixture
into the whites and gently fold them with a wire whisk until blended. Gradually add flour 1
tablespoon at a time while folding the mixture. When blended, pour into large tube baking pan.
Pan may be lightly greased and floured. Bake at 325F for an hour. Cool on rack then remove
from the cake pan.
Serves 10 -12.
Maple Gingerbread
2 cups of flour
1 egg, beaten
1 cup sour cream
1 cup pure maple syrup
1 teaspoon ginger
½ teaspoon salt
1 teaspoon baking soda
Combine and sift dry ingredients into a bowl. Mix maple syrup with the beaten egg and add the
sour cream. Combine the mixtures and bake in moderate oven (325F-350F) for 40 minutes.
Serves 8.
Blueberry Maple Mousse
6 egg yolks
1 pint heavy cream (35% m.f.)
¾ cup pure maple syrup, heated
1 pint blueberries
Beat yolks in a bowl or top of a double boiler until thick. Beat in hot syrup. Place top of double
boiler or bowl over simmering water and cook, beating constantly until slightly thickened. Cool.
Beat cream until it forms stiff peaks and fold into the yolk mixture. Fold in half of the berries.
Pour into 1 ½ quart mold form. Freeze overnight. Before serving garnish with the remaining berries.
Serves 8-10
Maple Bars
½ cup sugar
2/3 cup sifted flour
½ cup soft shortening (or ¼ cup of butter and ¼ cup shortening)
1 cup nutmeats
1 cup rolled oats
½ teaspoon baking powder
½ cup pure maple syrup
1 teaspoon vanilla
1 egg
Preheat oven to 350F. Grease a square pan, 8”x8”. Mix all the ingredients thoroughly. Spread
into prepared pan. Bake for 30-35 minutes. Cut into squares while still warm.
Makes approximately 16 bars.
Maple Syrup Nut Cake
2 ¼ cups flour
2/3 cup white sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup pure maple syrup
½ cup soft shortening
½ cup milk
2 eggs
1 cup chopped nuts
Sift dry ingredients together into bowl. Add maple syrup, shortening and milk. Beat for 2 minutes. Add eggs and beat for 2
minutes. Add chopped nuts and mix well. Pour into 2 greased
and floured 9” cake pans. Bake in 350F oven for 25 to 30 minutes. Frost with Maple Butter
Frosting.
Serves 18
Maple Butter Frosting
½ cup butter
¼ cup chopped walnuts or pecans
3 cups confectioners/icing sugar
4 to 6 tablespoons pure maple syrup
Thoroughly cream butter and sugar, adding maple syrup until light and spreadable. Add nuts and frost cake.
Maple Walnut Cream Pie
2 cups milk
Dash of salt
2 cups pure maple syrup
1 teaspoon vanilla
3 egg yolks, well beaten
½ cup chopped walnuts
6 tablespoons flour
½ cup yogurt or whipped cream
Combine milk, syrup, egg yolks and flour in a double boiler. Cook slowly over simmering water for
about ½ hour. Add a dash of salt and vanilla. Pour into baked pie shell. Sprinkle with half of the
nuts. Chill. Shortly before serving, spread on yogurt or whipped cream and sprinkle the rest of
the nuts over the pie.
Serves 8
Maple Mocha Topping
2 egg whites, beaten until stiff
2 teaspoons instant coffee
½ teaspoon vanilla
¼ cup sugar
¾ cup pure maple syrup
Beat until thickened. Serve over ice cream or angel food cake. Makes 2 cups.
Maple Walnut Ice Cream
1 quart cream
Pinch of salt
½ cup granulated maple sugar
½ cup chopped walnuts
½ cup chopped hard maple sugar
¼ cup pure maple syrup
Scald the cream, dissolving into ½ cup maple sugar and ¼ cup maple syrup (or use ¾ cup maple
syrup, if you do not have the maple sugar) and the salt. Chill overnight in a glass container.
Freeze in a crank ice cream freezer, adding nuts and chopped had maple sugar before the last 20
cranks. Pack and freeze until hard. Makes 3 pints.
Maple Bread Pudding
¾ cup pure maple syrup
1 teaspoon lemon juice
3 slices bread without the crusts
2 eggs
2 cups milk
1 tablespoon butter
¼ teaspoon salt
1/2 cup nutmeat or raisins
¼ teaspoon vanilla
Pour maple syrup into the top of the double boiler. Butter each slice of bread and cube them.
Add to syrup then add nuts or raisins and juice. Beat together eggs, milk, salt and vanilla and
pour over the bread mixture. Do not stir. Set over gently boiling water. Cook 1 hour. This will
make its own sauce. Spoon sauce over each serving. Serves 4 –6
Maple Glazed Chicken Wings
1 kg (2.5 lbs.) chicken wings
125 ml (4 fl.oz.) pure maple syrup
80 ml (5 tablespoons.) chili sauce
1 small onion, chopped
30 ml (2 tablespoons) cider vinegar
15 ml (1 tablespoons) mustard
5 ml (1 teaspoon) Worcestershire sauce
Combine the pure maple syrup, chili sauce, onion, cider vinegar, mustard and Worchester sauce in
a shallow dish. Marinate the chicken wings for a minimum of 4 hour on the refrigerator, keeping
covered and turning occasionally. Grill (broil), oven bake or barbecue the chicken wings until
thoroughly cooked, basting occasionally. As an alternative, chicken drumsticks are equally
delicious.
Serves 4
Crispy Maple Spareribs
1.4 kg (3 lbs.) lean pork spareribs
175 ml (6 fl.oz.) pure maple syrup
15 ml (1 tablespoon) chili sauce
15 ml (1 tablespoon) Worcestershire sauce
15 ml (1 tablespoon) red wine vinegar
1 small onion, chopped
1.25 g (1/4 teaspoon) dry mustard
Salt
Freshly ground pepper
Roast ribs on a rack in pre-heated oven 400F (200C or gas mark 7) for 30 minutes. Combine the
remaining ingredients in a pan and bring to boil for 5 minutes. Remove ribs from rack and reduce
heat to 350F (180C of gas mark 4). Place ribs in a baking tin and cover with the sauce. Bake
uncovered for a further 45 minutes, basting frequently. Serve with a green salad.
Serves 4.
Chicken Breasts with Maple Mustard Sauce
30 ml (2 tablespoons) vegetable oil
2 boneless and skinless chicken breasts, tossed in seasoned flour
100 g (½ cup) sliced mushrooms
1 chopped scallion (spring or green onion)
100 g (½ cup) heavy (double) cream
45 ml (3 tablespoons) pure maple syrup
5 ml (1teaspoon) Dijon mustard
In a skillet (frying pan), heat oil and sauté chicken to a golden brown, then remove from pan and
drain on a paper towel. In the skillet, quickly sauté the mushrooms and scallion. Add cream,
pure maple syrup and mustard. Stir and cook until cream is reduced by half or until sauce has a
creamy consistency. Serve over chicken breasts.
Serves 2.
Maple French Toast
6 to 8 slices of bread
3 eggs
100 ml (½ cup) pure maple syrup
225 ml (1 cup) milk
50 ml (¼ cup) light (single cream)
Salt
Nutmeg
Remove crusts from slices of bread. Beat eggs until light; add pure maple syrup, cream, milk, salt
and nutmeg. Dip slices of bread one at a time in the egg mixture and fry both sides in butter.
Pure Maple Syrup Pork Tenderloin Shishkebabs
Shishkebabs:
450 g (1 lb.) pork tenderloin cubes
4 onions
4 apples, fancy or choice grade
30 g (2 tablespoons) butter
Marinate:
225 ml (1 cup) pure maple syrup
50 ml (¼ cup) oil
50 ml (¼ cup) lemon juice or cider vinegar
50 ml (¼ cup) Soya sauce
Dry mustard
Curry powder
Parsley
Prepare marinade and let marinate 2.5 cm (1 inch) pork cubes for 6 to 8 hours. Cut apples,
onions and pork on skewers. Brush Shishkebabs with oil. Add salt and pepper to taste. In a hot
skillet (frying pan), sear skewers. Place skewers in hot oven 325F (165C) for 30 minutes. Brush
the Shishkebabs with oil at least 4 times during cooking process. Serve over cooked rice. Garnish
with apple cubes seared in butter and glazed with pure maple syrup.
Pork Spareribs in Pure Maple Syrup
1.4kg (3 lbs.) pork spareribs, cut in 5 cm (2 inch) length pieces
450 ml (2 cups) water
450 ml (2 cups) pure maple syrup
3 cloves chopped garlic
50 ml (¼ cup) lemon juice or cider vinegar
50 ml (¼ cup) Soya sauce
Combine all ingredients. Simmer over low heat until fully cooked.
Pure Maple Syrup Dressing
30 ml (2 tablespoons) pure maple syrup
15 ml (1 tablespoon) horseradish sauce
60 ml (4 tablespoons) red wine vinegar
75 ml (5 tablespoons) olive oil
1 clove of garlic, finely crushed
Mix all ingredients together thoroughly. Chill and serve with salad or raw vegetables.
Serves 4.
Creamy Maple Fondue
100 ml (½ cup) pure maple syrup
600 ml (2 ½ cups) light (single) cream
10 g (2 teaspoons) corn flour
Firm fruits and berries, cut into small pieces
Gently heat pure maple syrup in a pan for 5 minutes. In a bowl, mix the corn flour with 10 ml
(2 teaspoons) of the cream. Bring the remaining cream to a boil and add the pure maple syrup.
Blend the corn flour into the syrup mixture. Heat gently, stirring continuously until thickened.
Serve the fondue in a small pan over a spirit lamp. As a delicious alternative, use crème fraiche
on place of the cream.
Serves 4-6
Maple Barbecue Sauce
100 ml (½ cup) pure maple syrup
50 ml (¼ cup) soya sauce
50 ml (¼ cup) sherry
2.5 g (½ teaspoon) ginger
3.5 g (¾ teaspoon) dry mustard
1.3 g (¼ teaspoon) nutmeg
1.3 g (¼ teaspoon) cloves
2.5 g (½ teaspoon) salt
Marinate the meat overnight. Barbecue basting frequently.
Pure Maple Syrup Mayonnaise
450 ml (2 cups) Soya oil or olive oil, cold pressed
75 ml (5 tablespoons) cider vinegar
15 ml (1 tablespoon) pure maple syrup
2 cloves garlic
5 g (1 teaspoon) paprika
5 g (1 teaspoon) crushed pimento
5 g (1 teaspoon) dry mustard
5 g (1 teaspoon) turmeric
5 g (1 teaspoon) sea salt
Optional: 225 ml (1 cup) tomato juice
Place ingredients in blended and liquefy. Any of the above ingredients may be changed to taste or dietary requirements.
Pure Maple Syrup Glazing for Ham
225 ml (1 cup) pure maple syrup
450 ml (2 cups) cranberry or gooseberry jelly (jam)
Mix pure maple syrup and jelly jam). Cook for 3 minutes. Glaze ham.
Pure Maple Syrup Pancakes
100 g (½ cup) flour
Pinch of salt
1 whole egg and 1 egg yolk
300 ml (1 cup) milk
15 g (1 tablespoon) melted butter
100% Pure Maple Syrup
Butter
Sift flour and salt into a bowl. Make a well in the centre of the flour, add egg and egg yolk. Start
to add milk slowly, stirring all the time. When half of the milk has been added, stir in the melted
butter and whisk until smooth. Finally add the rest of the milk and let stand for 1 hour prior to
making the pancakes. Make pancakes, garnish with a dab of butter and generous helping of pure
maple syrup.
Serves 4.
Maple and Ginger Ice Cream
225 ml (1 cup) light (single) cream
45 ml (3 tablespoons) pure maple syrup
60 g (4 tablespoons) confectioner (icing) sugar
10 ml (2 teaspoons) vanilla extract
175 ml (¾ cup) heavy (double) cream
100 ml (½ cup) milk
10 ml (2 teaspoons) white rum (optional)
225 g (1 cup) stem ginger, drained and finely chopped
Whisk the heavy (double) cream and pure maple syrup until stiff. Gently heat the light (single)
cream, vanilla extract, confectioner (icing) sugar and milk in a heavy saucepan, stirring
continuously until sugar is dissolved, then stir in the heavy (double) cream mixture. Pour into
container and freeze for approximately 2 hours until mushy. Turn into a chilled bowl, beat with
whisk, and add the finely chopped ginger and rum (optional). Return to the container and freeze
until firm. Serve with 100% Pure Maple Syrup.
Serves 4-6
Spiced Maple Pears
6 ripe pears, peeled with stalks in place
6 cloves
8 cracked cardamom seeds
2 cinnamon sticks
15 g (1 tablespoon) sugar
90 ml (6 tablespoons) pure maple syrup
300 ml (1 cup) medium/sweet white wine
Preheat oven to 400F (200C or gas mark 6). Push a clove inside each pear and lay on their sides
with cinnamon sticks in an oven-proof dish. Scatter cardamom seeds on top of pears. Gently
heat white wine, pure maple syrup and sugar until dissolved and pour over pears, ensuring they
are half covered. Cover pears with foil and poach for approximately 1 hour or until tender,
basting occasionally. Remove cloves, cardamom seeds and cinnamon before serving.
Serves 6.
Maple Apple Crunch
Base: 900 g (4 ½ cups) peeled and sliced apples
30 g (2 tablespoons) all-purpose flour
160 g (¾ cup) white sugar
100 ml (½ cup) pure maple syrup
5 g (1 teaspoon) cinnamon
Topping:
325 g (1 ½ cups) oatmeal
325 g (1 ½ cups) all-purpose flour
100 ml (½ cup) pure maple syrup
160 ml (¾ cup) melted butter
5 g (1 teaspoon) baking soda
5g (1teaspoon) baking powder
100 g (½ cup) chopped nuts
For base, mix all ingredients and put in an ungreased 23x30 cm (9x12 inch) baking dish. Combine
topping ingredients and spread on top of base. Bake 40 minutes at 350% (175C). Serve with ice
cream or whipped cream and pure maple syrup.
Maple Parfait
160 ml (¾ cup) pure maple syrup
3 egg whites
600 ml (2 ½ cups) light (single) cream
Cook pure maple syrup to 520F (270C). Pour pure maple syrup over egg whites beaten stiff, and
beat until cold. Fold into whipped cream. Freeze in refrigerator trays. Serve in parfait glasses
with whipped cream.
Canadian Maple Dumplings
Dumplings:
450 g (2 cups) all-purpose flour
225 ml (1 cup) milk
20 g (4 teaspoons) baking powder
60 g (4 tablespoons) butter
Pinch of salt
Syrup:
450 ml (2 cups) pure maple syrup
225 ml (1 cup) water
Pinch of salt
100 g (½ cup) raisins (seedless/sultanas)
Mix all-purpose flour, baking powder and salt. Sift together. Cut in butter with 2 knives or pastry
blender. Add milk and stir to obtain a smooth paste. Drop thick dough, by spoonfuls, into boiling
pure maple syrup and allow to cook 20 minutes without removing lid from the pan. Serve with
the pure maple syrup, thickened if desire, to which raisin have been added.
N.B: It is very important to add milk to dry ingredients at the last minute when pure maple syrup
is ready to start cooking dumplings.
Maple Syrup Pudding
Pudding:
450 g (2 cups) all-purpose flour
20 g (4 teaspoons) baking powder
5 g (1 teaspoon) salt
160 ml (¾ cup) liquid (water or milk)
60 g (4 tablespoons) butter
Sauce:
450 ml (1 cup) pure maple syrup
100 ml (½ cup) water
Pinch of salt
10 g (2 teaspoons) cornstarch
Sift flour, baking powder and salt, 2 or 3 times. Cut in butter with 2 knives or pastry blender.
Promptly add liquid and handle as little as possible. Roll out 1.5 cm (½ inch) thick. Butter lightly,
sprinkle with sugar. Roll like a jellyroll (sponge). Cut into slices 2 cm (¾ inch) thick. Bake in hot
oven in sauce made with pure maple syrup, water, pinch of salt and cornstarch.
Maple Syrup Pie
Pastry:
225 g (1 cup) all-purpose flour
80 g (1/3 cup) butter or margarine
2.5 g (½ teaspoon) salt
80 ml (1/3 cup) cold water
Filling:
225 ml (1 cup) pure maple syrup
100 ml (½ cup) light (single) cream
100 g (½ cup) all-purpose flour
100 ml (½ cup) water
Nuts or coconut
Line pie pan with pastry and cook. Mix flour with water. Add to boiling pure maple syrup. Stir
and allow to thicken. Add cream. Cool and pour into already cooked pie shell. Sprinkle with
chopped nuts or coconut.
Pure Maple Syrup Cake
Cake:
100 g (½ cup) butter
100 g (½ cup) brown sugar
2 eggs
225 g (1 cup) pure maple syrup
100 ml (½ cup) hot water
560 g (2 ½ cups) all-purpose flour, sifted with
5 g (1 teaspoon) baking soda
10 g (2 teaspoons) baking powder
2.5 g (½ teaspoon) ginger
Icing:
160 ml (¾ cup) pure maple syrup
1 egg white
2.5 g (½ teaspoon) baking powder
50 g (¼ cup) sugar
Pinch of sea salt
Place butter in mixing bowl; gradually add brown sugar, eggs, pure maple syrup and hot water.
Blend in flour, baking soda, baking powder and ginger. Pour mixture into greased and floured
baking pan. Cook in 350F (180C) oven for 50 minutes.
Let cool and set aside. In a double boiler, mix icing ingredients and beat mixture until it peaks.
Ice cake and decorate with nuts, almonds or cherries.
Maple Apple Muffins
2 eggs, beaten
100 g (½ cup) butter or margarine
225 ml (1 cup) pure maple syrup
325 g (1 ½ cups) chopped or diced apples
675 g (3 cups) all-purpose flour
15 g (1 tablespoon) baking powder
5 g (1 teaspoon) salt
5 g (1 teaspoon) cinnamon
5 g (1 teaspoon) nutmeg
Preheat oven to 350F (175C). Cream eggs and butter or margarine in a bowl until light and fluffy.
Add pure maple syrup and apples. Mix well. Sift in dry ingredients. Stir until moistened. Put into
greased muffin tins. Bake 20 to 25 minutes.
Makes 12 medium-sized muffins.
Summit Harvest Maple Cookies
1 egg
160 g (¾ cup) vegetable shortening
225 ml (1 cup) pure maple syrup
50 ml (¼ cup) water
5 ml (1 teaspoon) vanilla extract
675 g (3 cups) oatmeal
225 g (1 cup) all-purpose flour
5 g (1 teaspoon) salt
2.5 g (½ teaspoon) baking soda
225 g (1 cup) trail mix
Preheat oven to 350F (175C). Beat together egg, shortening, pure maple syrup, water and vanilla
extract until creamy. Add remaining ingredients. Drop by the spoonful on a greased cookie
(biscuit) sheet. Bake 12 to 15 minutes.
Makes 24 cookies.
Baked Maple Popcorn
100 ml (½ cup) pure maple syrup
225 g (1 cup) butter
450g (2 cups) packed brown sugar
5 g (1 teaspoon) slat
2.5 g (½ teaspoon) baking soda
5 ml (1 teaspoon) vanilla extract
225 g (1cup) unpopped corn
Heat oven to 250F (120C). Cook uncooked popcorn. Put popped corn in a slightly buttered bowl.
In a saucepan, melt butter add pure maple syrup, brown sugar and salt. Boil without stirring for 5
minutes. Remove from heat. Stir in baking soda and vanilla extract. Pour gradually over popped
corn and mix well. Turn into large roasting pan; bake 1 hour, stirring every 15 minutes. Remove
from oven and cool.
Note: Freezing the uncooked popcorn kernels will yield more popped kernels and they will tend to be lightened in texture.
Maple Bread Pudding
1 tablespoon butter
3 cups fresh bread crumbs
2 cups warm milk
1 cup pure maple syrup
4 eggs, beaten
2 tablespoons sugar
1 teaspoon vanilla extract
¼ teaspoon salt
½ teaspoon nutmeg
¼ cup raisins
When preparing breadcrumbs, trim away the crusts. Melt butter. Pour into a 1 ½ qt. casserole
dish. Stir in breadcrumbs. Pour milk over breadcrumbs and let soak 10-12 minutes. Pour maple
syrup over mixture and stir gently. In a separate bowl combine eggs, sugar, vanilla, salt and
nutmeg. Beat well. Stir in raisins. Pour over bread mixture. Bake in pre-heated 350F oven for
45-55 minutes or until knife inserted comes our clean. (Place casserole dish in pan of hot water in
oven. Water should come half way up on casserole.)
Beat the butter until light. Add the eggs one at a time, beating well after each addition. Beat in
the maple syrup gradually until the mixture is light. Add the vanilla. In another bowl sift together
the flours, baking powder salt, cinnamon and nutmeg. Fold the dry ingredients into the butter
mixture. Spoon the batter into the prepared pan.
To make the topping, put the apples in a bowl and toss with butter, sugar and cinnamon. Arrange
decoratively on top of the batter. Bake for 40-45 minutes until the apples are browned and tender
and a toothpick inserted in the centre of the cake comes out clean. Remove the cake to a wire
rack and let cool for 10 minutes before removing it from the pan.
Maple Spice Cake
1 ½ cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
1/8 teaspoon ground ginger
¼ cup butter
1 cup pure maple syrup
1 cup apple sauce
2 eggs, beaten
1/3 cup milk
¼ teaspoon nutmeg
Sift together dry ingredients into a large mixing bowl. Set aside. In a separate bowl combine
remaining ingredients. Sift dry ingredients gradually into liquid mixture. Blend well. Pour batter
into a 9-inch square greased pan. Bake in 350F preheated oven for 40-50 minutes. Frost with
maple icing.
Maple Frosting
2 cups icing (confectioners) sugar
1 tablespoon butter, softened
1/8 teaspoon salt
½ teaspoon vanilla
1/2 cup pure maple sugar
In a small bowl sift the icing sugar. Blend in remaining ingredients and beat. Add more icing
sugar if necessary.
Maple Glazed Ham
½ cup pure maple syrup
¼ cup orange juice
1 tablespoon prepared mustard
Combine the ingredients. Spread over the ham after you have removed the rind. Baste during
last hour of cooking every 10 minutes.
Maple Baked Chicken
1 – 3 lbs. Chicken cut in pieces
4 tablespoons butter, melted
½ teaspoon grated lemon
½ cup pure maple syrup
1 teaspoon salt
Dash pepper
2 teaspoons lemon juice
¼ cup chopped nuts (optional)
Place chicken in a shallow casserole dish or baking pan. Combine remaining ingredients and pour
over chicken pieces. Bake uncovered in 400F oven for 50-60 minutes, basting every 15 minutes.
Maple Syrup Candy
2 cups pure maple syrup
1 teaspoon vanilla
Pinch of salt
Use a heavy-bottom saucepan. Boil maple syrup over low heat, stirring until heated to 234F on
your candy thermometer. Remove from heat and let cool to 110F. Beat in vanilla and salt until it
is hard enough to be shaped into patties.
Maple Monkey Bread
4 ½ to 5 cups all-purpose flour
1/3 cup sugar
2 packages of Rapid Rise yeast
1 teaspoon salt
½ cup each milk and water
1/2 cup butter
2 eggs
1 cup pure maple syrup
1 cup chopped walnuts
In a large bowl, combine 2 cups of flour, sugar, undissolved yeast and slat. Heat milk, water and
5 tablespoons butter until very warm (120F-130F). Stir into dry ingredients. Mix in eggs and
enough remaining flour to make soft dough. Knead on floured surface until smooth, about 6
minutes. Cover let rest 10 minutes.
Divide dough into 32 pieces; roll into balls. Melt remaining butter. Dip balls in butter. Layer
evenly on bottom of greased 10 inch tube pan with non-removable bottom; 1/3 cup maple syrup, ½ cup nuts,
16 balls, 1/3 cup maple syrup, ½ nuts, 16 balls and 1/3 cup maple syrup. Cover and let rise in warm
place until it has doubled in size, about 30-40 minutes.
Bake in 375F preheated oven for 35 minutes or until done. Cover with foil during the last 10
minutes of baking. Invert on serving plate.
Maple Corn Bread
1 cup yellow cornmeal
1 cup flour
3 teaspoons baking powder
½ teaspoon salt
1 egg, beaten
½ cup pure maple syrup
¾ cup milk
3 tablespoons butter, melted
In a mixing bowl combine dry ingredients. In a separate bowl combine remaining ingredients.
Stir liquid mixture into dry mixture. Do not beat. Pour into 9X9 inch square greased baking dish.
Bake in 400F oven for 20 minutes until light golden brown.
Maple Syrup Tea Loaf
2 ½ cups flour
½ teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter, melted
1 egg, beaten
¾ cup maple syrup
1 cup milk
¼ teaspoon vanilla
½ cup walnuts, chopped
Sift together flour, soda, baking powder and salt. Set aside. In separate bowl combine and blend
remaining ingredients, except nuts. Stir in liquid ingredients into the dry. Fold in nuts. Spread
batter in a 9x5 inch loaf pan. Bake in 350F oven for 40-45 minutes.
Please send recipes and comments to
service@ontariomaplesyrup.com
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