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Ontario Maple Syrup Recipes from Canada
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.
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