If I have a bottle of maple syrup in my pantry (which I do), it means I already have recipes in which I will use it.

Of course, I love it with bananas, walnuts, blueberries, pears, pecans. I love maple syrup mixed into mascarpone with pistachios.

I use it in bbq sauces instead of brown sugar. BTW, don't ever mix maple syrup and brown sugar in any recipe; something intense/bitter comes out.

I like it as a glaze on ham or any pork. With dry mustard.

There's a recipe I've used that includes maple syrup, lemon zest, almonds and more as a glaze over baked chicken. If you don't like the sweetness of the maple syrup, use less of it and more lemon zest. Both complement the chicken.

Baked beans. Wasn't there a thread on this and how everyone agreed that to make beans taste good, you needed to cover them incredibly with some glop? And some rum.

For those of you who don't like lima beans, I have a ham and lima bean salad recipe somewhere that includes maple syrup.

On baked squash or sweet potatoes. With cardamom or cinnamon or nutmeg or all or more.

Maple syrup instead of sugar in sweet salad dressings.

Salmon brushed with maple syrup and dijon mustard. or scallops the same way.

Joe

I have a pear dessert that we love
(Weight Watchers)

Maple-Glazed Pears a' la Mode
1/3 cup light sour cream
1/3 cup low-fat vanilla yogurt
4 firm ripe pears, peeled, cored and cut lengthwise in half
2 Tbsp sugar
1/4 cup pure maple syrup

To prepare the vanilla cream, spoon the sour cream and yogurt into a coffee filter or cheesecloth-lined strainer; set over a bowl and let stand for 2 hr (in refrige). Discard the liquid.

Meanwhile, preheat the broiler. Arrange the pears, cut-side up, in a 9" square baking pan. (I line it with foil). Sprinkle the sugar evenly over the top. Broil the pears 6" from the heat until the pears begin to brown, 12 mins.

Remove the pears from the oven. Reduce the oven temp to 375o F. Drizzle the maple syrup over the pears. Bake until the syrup is bubbly and the pears are tender, 20 mins.
Spoon the vanilla cream in a bowl and stir until smooth. Serve the pears warm, drizzle with any pan juices, and 1 Tbsp vanilla cream in the cored section of each pear half.
Two pear halves each 4 servings
220 Cals 4 points

We have this all the time and we love, love, love it!!!

Linda

I often use a shot in my beans with brown sugar! Oatmeal and of course pancakes are my other primary uses. I put it on bread and butter when craving a sweet fix. I don't keep much candy around so when the sweet tooth acts up I have to improvise... sometimes in a hurry.

Be careful as maple syrup is a powerful flavor. Keep it in the fridge as it molds quickly. I never buy it in a container that I can't see inside of... no cute little metal log cabin tins for me.

It is a sweetner... most anything you want sweet. Bet Jessy has an unusual and creative use for it...

: )
lyra

Joe: We love lima beans and ham and I would like to get a look at your salad recipe if it's not too much trouble.
Annie'71

Geez Bunnyman, do you have cabin fever or what?!!
:)
I used to do maple syrup cooking demos when I worked a Sugarbush. The thing about maple syrup is it has a very delicate flavor that can get lost in cooking and baking if you don't use enough. And yet, if you use too much maple syrup, the dishes can get sticky and burn more easily. So I think maple syrup is best used in recipes that are specifically adapted to maple syrup. I do wing it with baked beans, roasted vegetables and squash, and oatmeal. Also on yogurt and ice cream. I'm not a fan of it in dressings for salads. It's great as a marinade for meat, but I'm mostly vegetarian so I don't know much about that part. I had a great maple marinated venison pot roast once though, and I think I used it as a pork chop marinade once too. Subbing it is like using honey, but it isn't as strong tasting as honey. If you can find "Grade B" maple syrup, that is best for baking and cooking--more flavor! Cheaper too, and it's my favorite syrup. I like grade A though too.

HAM AND LIMA BEAN SALAD WITH MAPLE-THYME DRESSING
Serves 6

Ingredients

2 cups dried lima beans
3-1/2 tsp salt
1-1/2 pounds lean, smoky, baked ham, trimmed and cut into 1/2-inch dice
1 cup corn oil
1/3 cup maple syrup
1/3 cup cider vinegar
3 Tbs finely-minced fresh thyme
5 medium carrots, peeled and sliced thin
Freshly ground black pepper
1 head red-leaf lettuce, separated into leaves, washed, and patted dry
1 medium red onion, peeled and sliced into very thin rings

Directions

Cook dried limas your favorite way. Add 2 teaspoons of the salt with 15 minutes to end. Drain and transfer to a bowl.

In a large skillet over medium heat, combine the ham and 3 tablespoons of the corn oil. Cook, tossing and stirring often, until the ham is crisp and brown, 6 to 8 minutes. With a slotted spoon, transfer the ham to the bowl with the beans. Do not clean the pan.

Set the skillet over high heat and stir in the maple syrup, cider vinegar and the remaining corn oil. Bring to a boil, stirring and scraping to dissolve any browned bits from the bottom of the skillet. Stir in the thyme, boil 1 minute, and pour the hot dressing over the ham and beans. Add the carrots and stir. Season with the remaining salt and a generous grind of black pepper and stir again. Cool to room temperature, cover, and refrigerate for several hours or overnight.

Allow the salad to return to room temperature. Adjust the seasoning.

Line plates with the lettuce leaves. Stir the salad and divide it among the plates, shaping each portion into a slight mound.

Garnish each salad with the red onion.

Drizzle any remaining dressing over each salad and serve immediately.

Joe

Joe the recipe for the Limas sounds great, thanks! My Mom, brother and I love them but hubby and SIL do not. Their tough luck:)

I love scallops wrapped with bacon and basted with maple syrup and grilled/broiled. With ham, salmon also, love it on beans, love it making a salad dressing to put over spinach, over pancakes (of course). Normally have in my pantry (most of the time) for something specific as it is pretty pricey in my area.

I guess I will just stick to maple recipes then. We might go up to a maple farm this week so I'm sure I'll come home with a couple grades of syrup. I am certainly eying the recipes that have been posted - they look so good.

I use maple syrup in a lot of things that don't really call for it as an ingredient because I haven't met anything maple I don't like.

I like sweet potato wedges sprinkled with some cayenne and drizzled with maple syrup then roasted. I like a drizzle of maple syrup on oatmeal or on yogurt with fruit. I love Ann T's maple fudge and maple pear cobbler is my favorite dessert. Oh, and Nancy's Apple Maple Jam is great on gingerbread pancakes and Readinglady gave me a really good recipe for maple shortbread...

Annie

cookie8:

I'm beginning to think that I -- and maybe others -- haven't answered your question fittingly. I'm beginning to think that maybe I misunderstood something.

Were you looking for recipes that call for some type of sugar that you think we think one can substitute maple syrup for?

Joe

Here's another that sounds really good, I haven't tried it.

101 Cookbooks Logo
Maple Syrup Scones Recipe

If you don't have whole wheat pastry flour on-hand (or available) unbleached all-purpose flour will work as a substitute.

1/4 cup real, good quality maple syrup
6 tablespoons milk or cream
2 1/4 cups whole wheat pastry flour
1/2 cup quinoa flakes (or rolled oats)
1 1/2 tablespoons baking powder
1/2 teaspoon fine grain sea salt
11 tablespoons unsalted butter, cold, cut into cubes
1 egg, lightly beaten
large-grain sugar (for example: turbinado)

Preheat the oven to 400F degrees, rack in the top 1/3. Line one baking sheet with parchment paper.

Whisk together the maple syrup and milk in a small cup, and set aside. Combine the flour, quinoa/oats, baking powder, and salt together in a bowl. Using a food processor, cut the butter into the flour mixture, pulsing until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses). You can also cut the butter into the flour using a knife and fork, or smushing it through your thumb and fingertips. Now add the maple syrup milk. Pulse (or mix) until the dough just comes together - don't over mix. If the batter is too dry add more cream a bit at a time.

Turn out onto a floured surface, kneed once or twice, just enough to bring the dough together. Now arrange the dough into a 1-inch thick rectangle (see photo). Trim the edges and slice the dough into nine equal-sized squares. Arrange the scones next to one another on the prepared baking sheet - 1/4-inch distance between each of them. Brush generously with the egg wash and sprinkle with the large-grain sugar. Bake for 20-25 minutes, or until golden along the bottom and tops.

Makes 9 scones

Linda

One of our favorite ways to use maple syrup is to make pecan pie. We purchase enough maple syrup to last us for the year, from a friend that has a sap house.

Maple Pecan Pie
2 large eggs
1/3 cup sugar
1/4 cup melted butter
1 cup Dark Amber syrup
3/4 cup pecans halves
pinch of salt

Beat eggs. Add sugar, salt, melted butter and syrup. Stir nuts into mixture and pour into 8 inch pastry lined pie dish. Bake at 375 degrees F. about 40 minutes.

Recipe courtesy of Sally Wilkins Sweet

Here is one of our favorite use of a little maple syrup.

Maple-Cream Apple Tart

1 1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/3 cup butter

Apple filling
3 Macintosh or green apples, peeled cored, and sliced
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg

Cream filling

2 egg yolks
1 cup heavy cream
1/3 cup maple syrup (no substitutes)

In a large bowl stir together the flour, 3 tablespoons of sugar, and salt. Cut in the butter until the mixture is the consistency of cornmeal. Press the crumbs firmly into the bottom and 1 inch up the sides of a 9 inch springform pan.

Arrange the apple slices on the crust in rows. In a small bowl combine 3/4 cup of sugar, cinnamon and nutmeg, and sprinkle over the apples. Bake in 400 degree oven for 15 minutes.

In a small bowl beat the egg yolks and stir in the cream and maple syrup. Pour evenly over the apples and continue baking for an additional 30 minutes.

Serves 8-10

I haven't made these in a while, but when the kids were little I made them several times a month. I think the recipe came from the back of the Quaker Oatmeal box. They're great!

Maple Drizzled Apple Muffins

1-1/3 c all purpose flour
1 c oatmeal, uncooked
1/2 c sugar
1 T baking powder
1-1/2 tsp ground cinnamon
1/2 c lowfat milk
1/3 c butter, melted
1/4 c maple syrup
2 egg whites, slightly beaten
1 c chopped apple
Pecan halves (optional)

Heat oven to 400. Prepare 12 muffin cups (paper liners or greased). Combine
first 5 ingredients, mix well. Combine milk, butter, syrup and egg whites,
add to dry ingredients mixing just until moistened. Gently fold in apples.
Fill muffin cups almost full, top each with pecan halves if desired. Bake
20-25 minutes or until toothpick inserted in center comes out clean.

Glaze:

3 T powdered sugar
1 T maple syrup
Blend together until smooth and drizzle over cooled muffins.

(200 calories, 33g carbohydrate, 3g protein, 6g fat, 1g dietary fiber, 190mg
sodium per muffin)

Linda

Yes, Joe I was more or less asking if you can substitute maple syrup for sugar and I think it was answered. Considering if you get the amounts wrong it can ruin your recipe, I will stick to specific recipes so any posted ones are great.

I'm going to make those scones and share them with folks at school. They sound delish.

This is the only BBQ sauce I use now..and it takes a mere few minutes to have it ready and lasts in the fridge for weeks.

Quick Maple Barbecue Sauce

INGREDIENTS:

1/2 cup cider vinegar

1 cup ketchup

1/4 cup brown sugar

2 tablespoons dry mustard

1/4 cup maple syrup

2 tablespoons Worcestershire sauce

2 teaspoons smoked paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon freshly ground pepper

1 teaspoon kosher salt

INSTRUCTIONS:

Combine ingredients in a saucepan and bring to a boil. Lower heat and simmer for 15-20 minutes until thickened.

Yields approximately 2 1/2 cups sauce

Maple penuche!

(I did have to substitute half maple syrup for corn syrup in my Thanksgiving pecan pie with most satisfactory results.)

Cookie I have a great Vermont cook'book' for only maple recipes that I got when we bought several grades of Vermont Maple syrup while on vacation there. I tried a few from savory [porkchop, scallop] to baked goods [apple pie, carrot cake]

What do you want to make?

I just made this recipe. OMG are they good.

3 Cups all-purpose flour
4 Teaspoons baking powder
3/4 Teaspoon salt
1/4 Teaspoon cinnamon
1/3 Cup packed brown sugar
3/4 Cup unsalted butter
1/2 Cup walnuts
1/2 Cup oatmeal
1/3 Cup pure maple syrup
1 Teaspoon pure vanilla
2/3 Cup Milk
3 Tablespoons Unsalted Butter, Melted
1/4 Cup pure maple syrup
1/4 Cup Packed Brown Sugar

Preheat oven to 425 F. Stack two baking sheets together and place a sheet of
parchment paper on the top one.

In a food processor, place the flour, baking powder, salt, brown sugar and
cinnamon. Pulse to combine. Add butter and pulse to cut or break butter
into flour mixture. Pulse to make a sandy mixture.

Place mixture in a large bowl. Add walnuts and oatmeal. Make a well in
the center, add maple syrup, vanilla and most of milk. Stir with a fork to
make a soft dough. Turn out onto a lightly floured board and knead briefly
to make a cohesive mass, adding a bit more milk if required if dough seems
too dry.

Shape into two rounds about 3/4 inch thick. Cut into five wedges
each. Place on baking sheet. Brush each with melted butter, then drizzle
with some maple syrup and brown sugar.

Bake until browned - 15-18 minutes.

Nancy

Oh Nancy, that looks like one decadent scone. Saving your recipe.

Here are a couple of my favourite ways to use maple syrup.

Home Cookin Chapter: Recipes From Thibeault's Table

Maple Cream Fudge
=================

1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
vanilla

Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You
want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish.

Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup.

To make Carmels instead of fudge,

1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt
vanilla

Cook to almost hard ball stage.
Let cool slightly, stir and then pour into butter pan or mini muffin
tins.

Home Cookin Chapter: Recipes From Thibeault's Table

Maple Mousse With Walnut Praline
================================
Source: Marg (Friend)

1 Tablespoon Gelatin
1 1/4 cup cold water
2 eggs beaten
1 cup maple syrup
1 Cup whipping cream - whipped

Soak gelatin in cold water. Beat eggs and combined with maple syrup in top of a double boiler. cook stirring constantly over boiling water until it coats a spoon. Add gelatin and stir until dissolved. Strain if necessary. Refrigerate until thick. Whip cream until stiff. Whip
gelatin mixture. Fold in whip cream until well combined. Pour into 3 1/2 cup mold and refrigerate until set.

Praline

1 cup walnuts
1 cup white sugar
1/4 cup cold water

toast walnuts at 350 for 10 minutes. Do not burn Add water to sugar in heavy sauce pan and stir until sugar has dissolved. Cook until sugar turns a golden brown. Add nuts and immediately pour on to a buttered cookie sheet. Let set for one hour. Chop coarsely. Sprinkle chopped praline over each serving.