Recipes

Pure Maple Syrup has been one of life’s best kept secrets. Its unique flavour has been enjoyed in North America for hundreds of years. Some of our favourite maple recipes are below! The first 4 recipes are thanks to Kellie MacLean and her cooking demo at the 2008 OMSPA Summer Tour!

Some of our favourite maple recipes are below!
The first 4 recipes are thanks to Kellie MacLean and her cooking demo at the 2008 OMSPA Summer Tour!

Maple Walnut Popcorn

1 cup walnuts (may be toasted)
About 8 cups popcorn (popped)
4 tbsps butter
1 ½ cups pure maple syrup
½ teaspoon salt
* Special equipment: a candy thermometer
Toss together walnuts and popcorn in a large bowl.
Line a large shallow baking pan with foil or parchment paper.
Melt butter in a 1- to 1 1/2-quart heavy saucepan over moderate heat. Add syrup and salt, then boil, without stirring, until mixture registers 300°F on thermometer, 15 to 20 minutes.
Pour syrup over pecans and popcorn, stirring briskly with heat proof spoon. Immediately spread popcorn in baking pan. Cool completely, then break into bite-size pieces.
Nutmeg & Maple Cream Pie
¾ cup maple syrup
2¼ cups whipping cream
3 egg yolks
1 whole egg
¼ teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 9-inch pie crust
1. Par-bake pie crust: Preheat oven to 350 degrees. Line pie refrigerated pie shell with foil or parchment paper and fill with pie weights or dried beans. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights and bake 15 to 18 minutes longer or until golden. If shell puffs during baking, press it down with back of spoon. Cool on wire rack. Lower temperature to 300 degrees.
2. Prepare filling: In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.
3. In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.
4. Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.
Yield: One 9-inch pie, 8 servings

Maple Tiramisu

16 ladyfingers
2/3 cup strong brewed coffee, room temperature (or use a good quality instant coffee -strong)
1/3 cup maple syrup
1 (3 ounce) package cream cheese, softened
1/2 cup sour cream
1/2 cup maple syrup
2 cups whipped cream
1 tablespoon unsweetened cocoa powder, for dusting

Split ladyfingers lengthwise and use them to line the bottom and sides of an 8×8 inch dish. Stir together coffee and 1/3 cup maple syrup until smooth. Spoon mixture over ladyfingers.
* In a large bowl, beat together cream cheese, sour cream and 1/2 cup maple syrup until smooth. Fold in whipped topping. Spread mixture over soaked ladyfingers. Cover and chill 15 minutes.
Dust with sifted cocoa just before serving or top with a sprig of mint and a fresh strawberry/raspberry.

• Please note: In my demonstration, I used the following pastry cream recipe as a filling (instead of the recipe above…although it’s very nice also). I added 1 block of cream cheese, sweetened with ¼ cup of maple syrup to the chilled pastry cream to give it a little tartness.
• I also layered my tiramisu….fingers, then pastry cream, fingers, pastry cream, and a little whipped cream on top.
Maple Pastry Cream
2 cups milk
1/4 cup white sugar
2 egg yolks
1 egg
1/4 cup cornstarch
1/3 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract
1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
2. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don’ t curdle or scorch on the bottom.
3. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

Maple Trail Mix

Use a variety of ingredients (nuts, dried fruit, Cheerios, Shreddies, pretzels…) for either sweet or spicy. Add complementary spices/flavours (cinnamon for sweet and Cajun spice, garlic powder and seasoning salt for spicy)
2 tbsps butter
1 cup maple syrup
Bring butter and syrup to a boil.
Toss into dry ingredients until well coated. Spread mixture onto parchment lined cookie sheet. Bake at 325 F for approx 30 minutes until golden brown (to ensure the mixture is ‘dry’).
Maple Caramel Sauce
¼ cup maple sugar with ¼ cup water added
or
½ cup maple syrup (reduced to ¼ cup)

½ cup whipping cream (a little less if thicker sauce is desired)

Heat sugar/syrup to a simmer (allow all water to evaporate) and add cream. Leave on low heat, and stir to combine. Allow to simmer on low for up to 5 minutes, so as to not burn the mixture. Serve warm or chilled.
Refrigerate up to 4 days, or freeze for up to 2 months.

Maple Sugar ‘Straws’

1 package of puff pastry
¼ cup maple sugar
1 tsp cinnamon
Sprinkle half of the cinnamon sugar mixture on half of one sheet of the puff pastry dough. Fold plain side of dough over onto sugar side and press with a rolling pin until it reaches it’s original height (about ¼ inch).
Cut dough in 1/3 “ strips and twist each end in opposite direction.
Bake at 400F for approx 15-20 minutes until golden brown.
Store up to 2 weeks in airtight container, at room temperature

Mock Ham Balls in Tart maple Sauce

2/3 cup quick oatmeal
½ cup milk
1 teaspoon prepared mustard
1 egg
1 can luncheon meat(12 oz)
½ cup maple syrup
2 tablespoons vinegar
¼ cup hot water
1 teaspoon dry mustard
4 whole cloves
Combine oatmeal and milk and let stand 10 minutes. Add Worchester sauce, mustard, and beat in the egg. Mash the luncheon meat and add, mixing thoroughly, then form into 10 balls. Place in a greased baking dish in 375 degree oven to bake for 30 minute3s before adding sauce. Make sauce by combining the last five ingredients and simmering for 10 minutes; discard cloves before pouring over ham balls. Continue baking for 15 minutes more, basting twice. Serves 5.

Maple Glazed sausage

Arrange 1 lb. skinless sausage in a shallow pan. Cover with small amount of water (enough to keep meat from sticking). Cook in moderate over 325 degrees for about 10 minutes. Remove from oven, pour maple syrup over the sausage, just enough to cover. Place lid over pan and return to oven until sausage is tender. Cover may be removed for the last few minutes in order to allow the meat to brown.

Maple Glazed Carrots

1 pound of small carrots (10-16) cut in 1/8′ diagonal slices. Cook in boiling salted water for 6-10 minutes. Drain. Melt 2 tablespoons butter in skillet, add 2 tablespoons maple syrup, 2 tablespoons rye, and carrots. Cook over low heat about 5 minutes, until liquid is absorbed. Shake frequently.

Maple Popcorn Balls

1 ½ quarts cooked popcorn
½ tsp. salt
1 tsp. butter
½ cup Maple Syrup
¼ cup sugar
Sprinkle salt over popcorn. Cook butter, syrup and the sugar to 275 degrees. Pour over popped corn, stirring constantly. Dip hand in cold water and shape into balls.

Blender French Dressing

Into Blender container put:
1 cup ketchup
½ cup Maple Syrup
½ cup cider vinegar
1 tsp. Salt
¾ cup salad oil
¼ tsp. pepper
½ tsp. dry mustard
½ tsp. ginger
Cover and blend on high speed for 20 seconds.

Maple Pumpkin or Squash Pie

1 cup pumpkin or squash
1 tablespoon cornstarch
½ tsp. cinnamon
¼ tsp salt
½ cup milk
1 tablespoon butter or margarine (melted)
2 eggs beaten
½ tsp nutmeg
1 1/3 cups Maple Syrup
1/3 cup sugar
Beat cooked pumpkin or squash smooth. Sift into this mixture, cornstarch, cinnamon, nutmeg, sugar and salt. Mix thoroughly. Add melted butter or margarine, milk and maple syrup and mix. Stir beaten eggs into filling. Pour into 9-10″ pie shell and bake 15 minutes. At 450 degrees and then lower oven to 325 degrees and continue baking for 40 minutes. Or until done.

Pennsylvania Dutch Apple Cake

Mix your favourite Golden Cake mix, place in the pan and add peeled and cored apple slices, over this sprinkle sugar and cinnamon mixture. Bake until done and serve with MAPLE SAUCE.
Maple Sauce
1 cup dark amber Maple Syrup
1 cup boiling water
Bring both to boiling and add mixture of 2 tblsp. Cornstarch and water to make a thin paste. Cook until sauce thickens and clears.
Good on Cottage Pudding, Ice Cream, or apple pie.

Maple Syrup Oatmeal Cookies

1 cup sifted flour
1 tsp. baking powder
½ cup shortening
½ tsp. vanilla
1 cup uncooked quick oats
¼ tsp. salt
2 eggs
¾ cup maple syrup
½ cup chopped walnuts

Sift flour, salt, and baking powder; add oatmeal and nuts. Mix well and set aside. Cream shortening, add eggs and beat until light and fluffy. Add Maple Syrup, vanilla and mix well. Combine all ingredients. Drop by tsp. onto greased cookie sheet. Bake at 400 degrees for 12 minutes.

Maple Peanut Butter Cookies

½ cup peanut butter
½ cup softened shortening
½ cup light brown sugar
½ cup Maple Syrup
1 egg, to be beaten in
2 cups unsifted flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt

Blend well together the peanut butter and shortening; beat in the brown sugar and Maple Syrup. Add egg and beat well. Sift flour with baking soda, baking powder, and salt. Add to first mixture, beating thoroughly. Turn out on floured board and divide in half. Shape each half into a roll about 2 inches in diameter. Wrap well in waxed paper and chill overnight. Cut in slices about ¼ inch thick and place on an ungreased baking sheet. Bake in 350 degree oven for about 12 min., or until light golden brown. Makes about 4 dozen.