In general, there are two things to remember-maple syrup is sweeter than sugar (so cut back on the syrup) and it adds extra moisture ( so either cut back on the liquid or increase your dry ingredients a little bit). For every cup (250ml) of sugar in a recipe, replace it with 3/4 cup (175ml) of maple syrup. This rule does not apply to baking. When substituting syrup for sugar in baking use 3/4 (175ml) of syrup for every cup (250ml) of sugar and reduce the main liquid in the recipes by 3 table spoons (45ml).

1/2 cup (1 stick) unsalted butter, 1/4 cup firmly packed brown sugar, 1/4 cup maple syrup, 2 firm but ripe
Bosc pears, peeled, cored, and sliced thin
Batter:
1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup
(1 stick) unsalted butter(room temperature)
3/4 cup granulated sugar, 1 teaspoon vanilla extract, 2 eggs, 1 cup milk


Preheat the oven to 350 F. In a medium skillet, combine the butter, brown sugar, and maple syrup.
Cook over medium heat, stirring constantly, until thickened, about 5 minutes. Arrange the pears
in a spiral pattern in a 9 inch round cake pan and pour the syrup over the pears.

To make the batter,
combine the flour, baking powder, salt, and cinnamon in a medium bowl. In a large bowl,using
an electric mixer, beat the butter and sugar together until light and fluffly. Baet in the vanilla, then the eggs,
one at a time. Beat in the milk, then gradually beat in the dry ingredients until smooth.

To make the batter, combine the flour, baking powder, salt, and cinnamon in a medium bowl. In a large bowl,using an
electric mixer, beat the butter and sugar together until light and fluffly. Baet in the vanilla, then the eggs, one
at a time. Beat in the milk, then gradually beat in the dry ingredients until smooth.

Maple Shortbread

1/2 cup(1 stick) unsalted butter at room temperature, 1/4 cup granulated sugar,
1/4 teaspoon vanilla extract, 1/4 cup maple syrup, 1 1/2 cups all-purpose flour, 1/4 teaspoon salt,
1 tablespoon turbinado sugar



Preheat the oven to 325F. Butter a 9-inch tart pan with a removable bottom.
In a large bowl, using an electric mixer, cream the butter and sugar together for 5 minutes or until
light and fluffy. Beat in the vanilla and syrup. Gradually stir in the flour and salt to make a soft dough.
Pat the dough evenly into the prepared pan. Prick the dough with a fork. Sprinkle with turbinado sugar. Bake for
25 to 30 minutes or until golden. Let cool in the pan for 10 minutes, then unmold and let cool on a wire rack. Cut into 10 wedges.

Maple-Glazed Plantains

3 tablespoons canola oil, 2 ripe plantains, peeled and cut into 1/4 inch-thick
diagnal slices, 3 tablespoons maple syrup, 1/4 cup pecans, toasted and finely chopped, Confectioners sugar, for dusting



Heat the oil in a medium skillet over medium-high heat. Add the plantains and cook for 2 minutes on each
side or until golden brown. Add the maple, stir to coat, and continue to cook for 3 to 5 minutes, turning once. Transfer to
a plate and sprinkle with the pecans. Dust with confectioners sugar and serve.

Maple-Ginger Glazed Carrots

2 pounds carrots, peeled and cut into 1/4 inch-thick rounds 1/2 cup water, 1 teaspoon salt, 5 tablespoons unsalted butter,
2 tablespoons minced fresh ginger, 1/2 cup maplr syrup, 2 tablespoons firmly packed brown sugart


In a larger skillet, combine the carrots, water,salt and 3 tablespoons of butter.
Bring to a simmer over medium heat, cover and cook for 8 minutes or until carrots just begin to soften.
Uncover and add remaining 2 tablespoons butter, the ginger, maple syrup and brown sugar. Continue cooking until all liquid is absorbed. Serve hot.

Autumn Slad with Maple-Thyme Vinaigrette

1 tablespoon minced shallot 2 tablespoons cider vinegar, 1/4 teaspoon Dijion mustard, 1/2 teaspoon kosher salt,
2 tablespoons maple syrup, 2 tablespoons chopped fresh thyme, 1/2 cup walnut oil 2 unpeeled red Gala or Granny Smith apples, cored and thinly sliced,
2 tablespoons freshly squeezed lemon juice, 8 cups baby salad greens, 1 cup sliced red onion,
1 cup crumbled Stilton cheese, 1 teaspoon kosher salt


To make the vinaigrette, combine all the ingredients in a small bowl and whisk intil blended.
Set aside. Put apples in a large bowl. Toss with lemon juice. Add the greens, red onion, cheese and salt.
Toss to combine. Add the dressing and toss to coat. Divide among 4 plates and serve immediately.

Maple Salmon

1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup, Fresh, cracked black pepper


Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes. Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.

Maple-Apple French Toast

3-4 large apples, peeled and sliced 1/4 inch thick, 3/4 cup maple syrup,
1 loaf french bread, sliced into 1 inch slices,
1 cup milk, 1 teaspoon vanilla, 5 Teaspoons butter, 1 teaspoon cinnamon, 2 eggs


The day before serving, prepare recipe and refrigerate. In a large skillet, melt butter over medium heat.
Add apples and cook, stirring occasionally, until tender. Add maple syrup and cinnamon to the apples. Cook, stirring until well mixed.
Pour apples mixture into 13 x 9 baking pan whose slices have been greased; spread to even layer. Arrange bread slices in a single layer over apples.
In a medium-sized bowl, beat eggs, milk, and vanilla extract until well mixed; pour over bread slices. Cover with plastic wrap and refrigerate over night.
Next day heat oven to 375 degrees. Remove plastic and bake french toast 30-35 minutes or until mixture is firm and bread is golden.
Cool in pan for 5 minutes. Cut into portions and invert to serve.

Maple-Soy Marinated Skirt Steak

3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces

In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.

Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare. Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.

Nana's Maple Nut Fudge

2 table spoons unsalted butter, 1 cup sugar, 2 cups maple syrup,
2/3 cup heavy cream, 1/4 teaspoon salt, 1 cup chopped walnuts

In a deep, heavy pot, melt the butter over medium heat. Add the sugar, syrup, heavy cream and salt.
Stir until the sugar is dissolved. Bring to a boil and cook without stirring to 240 degrees. (A drop of the mixture will
form a firm ball in glass of ice water). This happends quickly, so keep watch!

Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.
Stir in the chopped muts and blend evenly throughout the fudge. Turn immediately into a buttered 8 or 9 inch pan.

Let cool thoroughly, score into 1 inch pieces and store in an airtight container. Makes about 64 pieces.

Stanleys's Apple Pancake

2 large and sliced cooking apples, 1 tsp. cinnamon, 1/4 cup melted butter
1/4 cup chopped pecans, 1/3 cup maple or brown sugar, and your favorite pancake batter

Preheat your oven to 450 F. In a 9 to 10 inch ovenproof skillet, saute sliced apples in butter over medium haet until tender.
Remove skillet from heat and add nuts. Pour prepared pancake batter over apples and sprinkle with sugar and cinnamon.
Bake 15 minutes until puffy and sugar is melted. Use a pie plate if an oven-proof skillet is not available.
Smother with pure maple syrup and enjoy!

Grandma Stanley's Maple Nut Creme Pudding

2 cups milk, 1 cup pure maple syrup, 2 eggs,
2 tbsp. corn starch, pinch of salt,
1 cup chopped pecans, 1 cup cream

Heat 1 3/4 cups milk and maple syrup in double boiler. Combine remaining milk with corn starch and salt.
Add to hot mixture, stirring constantly. Cook for approximately two minutes.
Take a little of the milk mixture and beat into eggs. Add eggs to mixture in double boiler5 and cook for four minutes.
Pour into individual dishes and sprinkle with nuts. Eat hot or put in fridge to set and serve cold.
Variation: Walnuts can be substituted.

Grilled Pork Chops with Maple-Garlic Grill Sauce

Driven by the garlic, this sauce makes a great marinade and grill sauce.

6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
1/4 cup maple syrup, 4 center-cut pork loin chops

In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.

Maple-Pecan Pie

After arriving in New Orleans in the late 1600's, the French were introduced to pecans by the Native Americans,
and shortly thereafter the first pecan pie was made. Its delicious alone, or served with vanilla ice cream.

3 eggs, 1 cup firmly packed brown sugar, 1/4 cup granulated sugar, 1/2 teaspoon salt,
2 tablespoons all purpose flour, 1 cup maple syrup, 3 tablespoons unsalted melted butter, 1 1/2 cups pecans, 1 unbaked 9 inch pieshell

Preheat the over to 400 F. In a medium bowl, combine the eggs, sugars, salt, flour, syrup and butter.
Whisk until well blended. Still in the pecans. Pour into the pie shell and bake for 45 minutes or until set.

Maple Granola

You may never use commercial granola again after tasting this recipe.

3 cups old fasioned rolled oats, 1/2 cup slivered almonds, 1/2 cup cashews,
1/2 cup sesame seeds, 1/2 cup sunflower seeds, 1/2 teaspoon salt, 1/4 cup unsalted butter,
1/2 cup maple syrup, 1/2 teaspoon vanilla extract, 1/4 cup firmly packed brown sugar, 1 cup raisins

Preheat the oven to 325 F. In a large bowl, combine the oats, almonds, cashews, sesame seeds, sunflower seeds, and salt.

In a small sauce pan, combine the butter, maple syrup, vanilla, and sugar. Cook over medium heat for 5 minutes.
Pour over the dry mixture and stir until well blended. Spread the mixture out on a baking sheet
in an even layer. Bake, stiring occasionally, for about 20 minutes or until golden. Remove from the oven and let cool.
Stir the raisins. Store in an airtight container at room temperature for up to 2 weeks. Makes about 6 cups.

Warm New Potatoes with Maple-Bacon Dressing

If you cant find new potatoes, small yukon gold potatoes are a good substitute. Serve this with grilled or roast fish.

2 tablespooms olive oil, 3 slices of bacon, chopped, 2 tablespoons minced shallots, 1/2 teaspoon minced garlic, 1 tablespoon toasted mustard seeds, 1 tablespoon maple syrup
2 tablespoons cider vinegar, 1 teaspoon kosher salt, 2 tablespoons canola oil, 12 small new potatoes, washed and cut into quarters

In a small skillet, heat the olive oil over medium heat. Add the bacon and cook for 10 minutes or until crispy.
Add the shallots and garlic and saute for 3 minutes or until the shallots are translucent. Remove from the
heat and stir in the mustard seeds, maple syrup, vinegar, and salt.

Cook the potatoes in salted boiling water for 10 minutes, or until tender.
Drain and toss with the dressing. Serves 4.

Maple-Walnut Pudding

3 egg yolks, 3 tablespoons corn starch, 1/4 teaspoon salt, 2 cups milk, 1 cup pure maple syrup, divided, 2 tablespoons unsalted butter, 1/2 cup broken walnut pieces.

In a medium sauce pan (off heat) whisk egg yolks with cornstarch and salt until smooth. Grdually whisk in milk, then 3/4 cup maple syrup.

While whisking, bring to a boil over medium heat; boil 1 minute. Off heat, stir in butter.

Transfer to a medium bowl (strain if lumpy). Press plastic wrap onto surface of pudding; refrigerate at least 3 hours.

Meanwhile, preheat oven to 325 F. Spread walnuts on baking sheet; toast in oven until fragrant, about 10 minutes.
Transfer to a small bowl, and stir in remaining 1/4 cup maple syrup. Spoon pudding into dishes; drizzle with maple-walnut mixture. Serves 4.

Broiled Grapefruit with Maple Syrup

1 ruby red grapefruit(halved), 4 teaspoons maple syrup, 1/2 teaspoon turbinado sugar, 1 teaspoon unsalted butter

Preheat the broiler. Using a paring knife, cut between the membranes of the grapefruit.
Cut a small piece off the bottom of each grapefruit half so that it sits flat.
Drizzle 2 teaspoons syrup on each half, then sprinkle each with 1/4 teaspoon of sugar and 1/2 teaspoon of butter.
Broil 2 inches from the heat source for 8 minutes, or until golden brown. Serve hot. Serves 2.

Maple Salad Dressing

6 parts canola oil (olive oil works too), 2 parts apple cider or balsamic vinegar, 2 parts maple syrup, 1 part Dijon mustard, freshly ground black pepper to taste.

Whisk together, pour over your salad and enjoy!

Maple Marinated Chicken Wings

3 pounds chicken wings, 3/4 cups soya sauce, 1 1/2 teaspoon ground ginger, 1 teaspoon ground mustard,
1/4 teaspoon garlic powder (add more if you love garlic) , 1 1/2 tablespoon maple syrup, 1 teaspoon dried chives

Cut tips off chicken wings and pierce each wing with a fork. Mix remaining ingredients in a seperate bowl;
reserve some sauce for basting wings during cooking. Place a layer of wings in a bowl or baking pan.
Pour enough marinade over wings to coat them. Continue to add layers of wings and marinade,
one layer at a time, until all of the sauce is used.

Cover and refrigerate for at least 4 hours. Remove from refrigerator.

Preheat oven to 375 F. Arrange wings on foil-covered baking sheet. Use a pastry brush to pain each wing with a dab of the reserved sauce. Bake for 45 to 55 minutes.

Maple Glazed Apple Pie

Pastry for 9 inch double crust pie, 6 cups sliced and peeled apples, 1/2 cup white sugar, 1/4 cup brown sugar (packed),
1/2 cup crushed ginger snaps, 1/2 teaspoon cinnamon, 1/2 cup chopped nuts, 1/4 cup melted butter, 1/4 cup maple syrup

Line a 9-inch pie pan with the bottom crust. Arrange half the apples in the pan. Combine the white sugar,
brown sugar, giner snaps, cinnamon, nuts, and butter. Sprinkle half the mixture over the apples.
Top with the remaining apples and remaining sugar mixture. Place the top crust over the filling. Seal and flute
the edges; cut steam vents in the top crust. Bake in a preheated 350 F oven for 35 minutes.
Heat the maple syrup to boiling; brush over the pie. Return the pie to the oven for 15 minutes.
Serve warm. Serves 8.

Maple Pulled Barbeque Pork

2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper

Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper. Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender. Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.

Blueberry-Maple Muffins

1 egg, 1/3 cup canola oil, 1/2 cup heavy cream, 1 teaspoon maple extract, 1/2 cup maple syrup, 1 3/4 cups all purpose flour,
1/2 cup granulated sugar, 1 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 cups fresh or frozen blueberries, Turbinado sugar, for sprinkling

Preheat the oven to 350 F. Spray 12 muffin cups with vegetable oil cooking spray.

In a medium bowl, combine the eggs, oil, heavy cream, maple extract, and maple syrup. Whisk to blend well.
In a large bowl, combine the flour, granulated sugar, salt, baking powder, and baking soda. Stir to blend. Add the wet ingredients
to the dry ingredients and stir just until evenly moistened; the batter will be lumpy. Gently fold in the blueberries.
Fill the prepared muffin cups 3/4 full. Sprinkle each muffin with turbinado sugar. Bake for 25 minutes or until an inserted toothpick
comes out clean. Let cool for 5 minutes in the pan, then unmold unto wire racks. Makes 12 muffins.

Maple Apple Dessert

1 1/4 cups maple syrup, 1 tablespoon corn starch, 2 cups water, 2 tablespoons butter, 2 cups all purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/3 cup butter, 3 cups chopped and peeled apples, 3/4 cups milk, 1 teaspoon vanilla extract, 1 tablespoon sugar, 1/2 teaspoon cinnamon, 2 table spoons butter, whipped cream

In a sauce pan, mix the maple syrup, corn starch, and water. Bring to boil. cook and stir 2 minutes more. Add the 2 tablespoons butter.
Pour into a 13x9x2-inch baking dish. In a medium sized bowl, combine the flour, 1/4 cup sugar, and baking powder. Cut in the
1/3 cup butter until crumbly. Stir in the apples. Stir in the milk and vanilla
until the batter is moistened. Drop the batter by the tablespoon over the syrup mixture in the baking dish.
Combine the remaining 1 tablespoon sugar and cinnamon; sprinkle over the batter. Dot with the remanining 2 tablespoons butter.
Bake in a preheated 350 F oven for 50 to 55 minutes. Serve warm topped with whipped cream. Serves 8.

Cheddar-Apple Maple Cobbler

1/2 cup sugar, 1/4 cup all purpose flour, 1/4 teaspoon ground cinnamon, 4 Granny Smith apples (peeled, cored, and coursely chopped) , 1/4 cup maple syrup.

Topping:1 cup all purpose flour, 1/4 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup shredded sharp cheddar cheese, 1/3 cup unsalted melted butter, 1/4 cup heavy cream

Preheat the oven to 400 F. In a small bowl, combine the sugar, flour, and cinnamon. Stir to blend.
Put the apples in a large bowl and pour the syrup over. Stir until well coated.
Add the sugar mixture and stir to blend. Pour into 8 or 9 inch square baking dish and set aside.
To make the topping, combine the flour, sugar, baking powder, and salt and mix well. Add the cheddar cheese and mix well.
Add the butter and cream, mixing until well-blended. Spoon over the apple mixture and
bake for 30 minutes or until golden brown. Serve immediately. Serves 6.

Maple-Rosemary Lamb Chops with Goat Cheese Stuffing

4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature, 1 1/2 tablespoons maple syrup

Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs, rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.

Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.


"Maple syrup is the most delicious sweet that ever meets the palate."

-Samuel Goodrich, Peter Parley's Illustrations of the Vegetable Kingdom, 1840