Maple syrup isn’t just for pancakes! Our delicious maple syrup and sugar can be used in numerous recipes from protein and veggies to sweet treats. Move over breakfast! Your claim on the sweet flavor of maple is over. Check out these great recipes to add to your meal planning for the week!
01 – Brown Butter Apple Blondies with Cinnamon Maple Glaze
1 1/2 sticks (3/4 cup) salted butter
1/2 cup apple butter
1 1/2 cups light brown sugar
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
2 Honeycrisp apples, peeled (if desired), and chopped (about 2 cups chopped apples)
Cinnamon Maple Butter Glaze
3 tablespoons salted butter
3 tablespoons maple syrup
1/2 – 3/4 cup powdered sugar
1/2 teaspoon cinnamon
1 pinch flaky sea salt
1. Preheat the oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper.
2. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in the apple butter and 1 cup brown sugar. Let cool 5 minutes. Whisk in the eggs and vanilla. Add the flour, baking powder, 1 teaspoon of the cinnamon, nutmeg, and salt, mixing until just combined. Spread the dough out into the prepared dish.
3. In a bowl, toss the apples with 1/2 cup brown sugar and 1 teaspoon cinnamon. Evenly sprinkle the apples over the dough. Transfer to the oven and bake for 25-30 minutes, just until set in the center. If there is liquid in the center, swirl it around the pan, then bake another 5 minutes. Let cool.
4. Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, cinnamon, and a pinch of salt. Drizzle the glaze over the bars. Let set for 5 minutes. Cut into bars…snack and enjoy!
To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.
Storing: these bars keep well for 3-4 days at room temperature or in the fridge.
To cool the bars quickly for frosting: place in freezer for 15 minutes. Remove and glaze.
02 – Maple Salmon
¼ Cup maple syrup
2 tablespoons soy sauce
1 glove garlic, minced
¼ teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
- In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
- Place salmon in a shallow glass baking dish, and coat with maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator for 30 minutes, turning once.
- Preheat oven to 400 degrees F.
- Place the baking dish in the preheated oven, and bake salmon uncovered for 20 minutes or until easily flaked with a fork.
03 – Maple BBQ Dry Rub
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon onions (granulated)
1 tablespoon granulated garlic
1 tablespoon chili powder
6 tablespoons maple sugar
2 teaspoons sea salt
1 teaspoon cayenne pepper (2 teaspoons if you like it spicy)
1 teaspoon peppercorns (crushed mixed)
04 – Maple Sugar Pie
1 1⁄4 cups flour
1 1⁄2 cups plus 2 tbsp. maple sugar
5 tbsp. unsalted butter, softened
1⁄2 tsp. kosher salt
1 egg, lightly beaten
1 1⁄4 cups heavy cream
1⁄4 cup milk
1⁄4 cup potato starch
- In a food processor, process flour, 2 tbsp. maple sugar, butter, 1⁄4 tsp. salt, and egg until a dough forms; transfer to a work surface and form into a flat disk. Wrap dough in plastic wrap and refrigerate for 1 hour. Roll dough to 1⁄8″ thickness; transfer to a 9″ pie plate and refrigerate.
- Heat oven to 400°. In a food processor, process remaining maple sugar and salt with heavy cream, milk, and potato starch until smooth. Pour into lined pie plate and drape edges of dough over filling; bake for 10 minutes. Reduce oven temperature to 375° and continue baking until crust is golden brown and filling is set, 20–25 minutes.
05 – Ultimate Maple Snickerdoodles
2 cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ cup margarine, softened
1 cup white sugar
3 tablespoons real maple sugar
½ cup white sugar
¼ cup maple sugar
- Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
- In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.
06 – Maple Dill Carrots
3 cups peeled and sliced carrots
2 tablespoons butter
2 tablespoons maple sugar or brown sugar
1 ½ tablespoons chopped fresh dill
½ teaspoon salt
½ teaspoon black pepper
- Place carrots in a skillet and pour in just enough water to cover.
- Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender.
- Stir in butter, brown sugar, dill, salt, and pepper.
07 – Maple Sugar Candy
1 – 2 cups maple syrup
Candy mold (optional)
- Pour maple syrup into a large saucepan, and heat over medium-high heat.
- Place candy thermometer onto side of saucepan.
- Cook, without stirring, until temperature reaches 240 degrees for softer candy, or 270-280 degrees for harder candy.
- Remove from heat, stir for a few seconds, and then pour into candy mold.
- Let cool until hardened (I put mine in the fridge and it took about a 1/2 hour)
08 – Grilled Maple Mustard Chicken Wings
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 pounds chicken wings, separated into drumettes and midsections (or flats), wing tips discarded
1/3 cup maple syrup
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
1 tablespoon cider vinegar
2 teaspoons soy sauce
Vegetable oil, for oiling the grill
- Combine the salt, pepper, and cayenne in a large container with a tightfitting lid or a large resealable plastic bag. Add the chicken and toss with your hands until evenly coated. Close the container and refrigerate at least 30 minutes and up to 2 hours.
- Meanwhile, place the maple syrup, Dijon mustard, whole-grain mustard, vinegar, and soy sauce in a small, nonreactive bowl and whisk to combine; set aside.
- Heat an outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place the wings on the grate in a single layer so they are not touching (if needed, cook them in batches). Cover the grill and cook, flipping the wings occasionally with tongs, until the skin is opaque and no longer raw-looking, about 10 minutes. Brush all over with the reserved maple-mustard sauce and continue to cook, flipping and basting occasionally, until the wings are golden brown, no longer pink at the bone, and the skin is crisp, about 10 to 15 minutes more.
09 – Maple-Glazed Root Vegetables
1 small butternut squash, peeled, seeded, and diced
2 beets, peeled and diced
2 carrots, peeled and diced
2 parsnips, peeled and diced
Extra virgin olive oil, for drizzling
Salt, to taste
1/4 cup maple syrup
1 tbsp ghee
1/2 tsp cinnamon
Pinch of ground nutmeg
- Preheat the oven to 400 degrees F. Place the diced vegetables on a rimmed baking sheet and drizzle with olive oil. Toss to coat. Sprinkle with salt. Roast for 30-35 minutes, turning twice, until tender.
- Place the maple syrup, ghee, and cinnamon in a small saucepan. Bring to a simmer and then remove from heat. Pour over the roasted vegetables and carefully toss to coat. Serve warm.
10 – Apple Maple Crumble Pie
5 apples – peeled, cored, and sliced
2/3 cup maple syrup
½ cup butter
½ cup brown sugar
¾ cup all-purpose flour
1 pinch salt
¾ cup rolled oats
- Preheat oven to 375 degrees F (190 degrees C).
- Place the apples in an 8×8 inch baking dish. Pour the maple syrup over the apples. In a bowl, cream together the butter and brown sugar. Stir in the flour, salt and oats. Sprinkle the oat mixture over the apples.
- Bake in preheated oven 35 minutes, until golden and bubbly and apples are tender.