1/3 cup maple syrup
1/2 cup apple juice
1/4 cup Dijon mustard
1/4 cup vegetable oil
2 garlic cloves, minced
2 tbsp. ginger, minced
Pepper to taste
Combine all ingredients and whisk to combine thoroughly. This recipe is good for four servings, and it is wonderful used as a baste on on chicken, turkey, pork chops, shrimp and salmon. It is particularly good when used as a baste for roasting Rock Cornish game hens.
1 3/4 cups flour (preferably unbleached)
3/4 cup maple syrup
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
generous pinch freshly ground nutmeg
2/3 cup buttermilk
1/3 cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup grated apples
1/2 cup coarsely chopped apples
3/4 cup coarsely chopped walnuts divided in two equal portions
cinnamon and sugar for sprinkling
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup grated apples
1/2 cup coarsely chopped apples
3/4 cup coarsely chopped walnuts divided in two equal portions
cinnamon and sugar for sprinkling
- Preheat oven to 350 degrees F.
- Grease and flour a 9×5×3-inch loaf pan.
- Whisk together flours, salt, baking powder, baking soda, cinnamon and nutmeg.
- In a separate bowl, whisk together buttermilk, maple syrup, eggs, melted butter and vanilla extract.
- Combine wet and dry ingredients.
- Add the grated apples, chopped apples and half of the chopped walnuts. Stir to combine thoroughly.
- Scoop batter into prepared pan and top with granulated sugar, cinnamon and the rest of the walnuts.
- Bake for 40 to 50 minutes or until a skewer inserted in the center of the loaf comes out clean.
- Let cool in the pan until lukewarm, then invert onto a cooling rack. Serve toasted with butter.
12 slices day-old white bread
3 large eggs, lightly beaten
4 tablespoons butter, melted
3/4 cup maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups milk (2% or whole milk)
1/2 cup raisins
sugar for sprinkling
4 tablespoons butter, melted
3/4 cup maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups milk (2% or whole milk)
1/2 cup raisins
sugar for sprinkling
1. Grease a 9 x 9 “ pan and set aside
2. Preheat oven to 350 F.
3. Roughly cut bread into bite-size pieces and place in a large mixing
bowl.
4. Place eggs, melted butter, maple syrup and milk in a second
bowl.
5. Add vanilla, cinnamon, salt and raisins and whisk together.
6. Pour over bread and stir until bread is soaked through.
7. Place in greased pan and let sit for 15 minutes to let bread fully
absorb the liquid.
8. Sprinkle with sugar and bake uncovered for one hour.
9. Cool slightly before slicing.
10. Top with whipped cream or drizzle with maple syrup before
serving.
MAPLE COOKIES
1/2 cup (1 stick) of unsalted butter, room temperature
1 cup of dark brown sugar
1 teaspoon of vanilla extract
1 large egg
1/2 cup + 1 tablespoon of maple syrup (Grade B preferably)
2 cups of all-purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
3/4 cup of chopped walnuts
1. Cream the butter and sugar together at medium speed for three minutes until fluffy.
2. Add the vanilla extract and egg and mix until well incorporated.
(Makes 3 dozen cookies)
1/2 cup (1 stick) of unsalted butter, room temperature
1 cup of dark brown sugar
1 teaspoon of vanilla extract
1 large egg
1/2 cup + 1 tablespoon of maple syrup (Grade B preferably)
2 cups of all-purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of salt
3/4 cup of chopped walnuts
1. Cream the butter and sugar together at medium speed for three minutes until fluffy.
2. Add the vanilla extract and egg and mix until well incorporated.
3. Add the maple syrup and mix until well incorporated.
4. In a separate bowl sift together the flour, baking soda and salt.
4. In a separate bowl sift together the flour, baking soda and salt.
5. Slowly add the flour mixture to the butter mixture and mix until just
incorporated.
6. Fold in the walnuts.
7. Cover with plastic wrap and chill for thirty minutes.
8. Preheat the oven to 350F.
8. Preheat the oven to 350F.
9. Drop spoonfuls of the dough onto cookie sheets
lined with parchment paper.
10. Bake for 10-12 minutes or until lightly browned around the edges.
11. Leave on cookie sheet for a few minutes before
transferring to a wire rack to cool.
NOTE: The darker the grade of maple syrup used in this recipe, the richer the taste of the cookies will be.
1/2 pound (2 sticks) unsalted butter
2 cups packed light brown sugar
1/2 tsp. salt
1 cup pure maple syrup
This dessert sauce is wonderful on pancakes, waffles, dessert fritters, French toast and vanilla ice cream - it should be reheated before it is used. It will keep for up to two months if refrigerated in tightly sealed jars. It makes a wonderful gift!
MAPLE SYRUP SALAD DRESSING
2 tbsp (25 mL) red wine vinegar
4 tsp (20 mL) Ontario Maple Syrup
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) salt
A Pinch of pepper
1/3 cup (75 mL) vegetable oil (preferably olive)
Whisk together vinegar, maple syrup, mustard, salt and pepper; while whisking, slowly drizzle in oil.
Pour as much as is needed into a small container with a tight-fitting lid.
Shake vigorously to blend ingredients before drizzling the dressing over salad.
MAPLE DESSERT SAUCE
(Makes about 3 cups)
1/2 pound (2 sticks) unsalted butter
2 cups packed light brown sugar
1/2 tsp. salt
1 cup pure maple syrup
1. Melt butter in a saucepan over medium heat.
2. Add sugar and salt. Cook, stirring constantly, until sugar is completely dissolved, then adjust heat to medium and boil 2 minutes longer.
2. Add sugar and salt. Cook, stirring constantly, until sugar is completely dissolved, then adjust heat to medium and boil 2 minutes longer.
3. Add maple syrup and cook, stirring often, until sauce is thick,
smooth, and coats a spoon (usually about 2 to 4 minutes longer).
4. Remove from heat and cool slightly. Pour into heatproof jars and
cool.
This dessert sauce is wonderful on pancakes, waffles, dessert fritters, French toast and vanilla ice cream - it should be reheated before it is used. It will keep for up to two months if refrigerated in tightly sealed jars. It makes a wonderful gift!
2 tbsp (25 mL) red wine vinegar
4 tsp (20 mL) Ontario Maple Syrup
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) salt
A Pinch of pepper
1/3 cup (75 mL) vegetable oil (preferably olive)
Whisk together vinegar, maple syrup, mustard, salt and pepper; while whisking, slowly drizzle in oil.
Pour as much as is needed into a small container with a tight-fitting lid.
Shake vigorously to blend ingredients before drizzling the dressing over salad.
