2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon of salt
3/4 cup maple sugar
1 and 1/4 sticks of butter
2 large eggs
3 mashed ripe bananas
1/3 cup vanilla yogurt (or use plain yogurt and add a teaspoon of vanilla extract)
1/4 cup ground flax seed (can omit)
3/4 cup chopped walnuts (can omit)
Preheat the oven to 350degrees
Cream butter and sugar together in mixer, then add eggs and mix. Add the bananas and yogurt, mix until blended. This is unconventional, but add the salt, baking soda, and flax, mix until blended. Then add the flour and just mix it until incorporated. Lightly mix in walnuts.
Use a greased loaf pan. Bake at least an hour or until a wooden toothpick inserted in the center, comes out clean.
• 1 tablespoon unsalted butter
• 2 juicy, sweet-tart apples, such as ‘Jonathan,’ peeled and cut into 12 wedges each
• 2 tablespoons pure maple syrup
• 1/4 teaspoon coarse salt
1. Melt butter in a medium skillet over medium heat. Add apples; cook, turning once, until golden brown, about 5 minutes total. Stir in syrup and salt; reduce heat to low. Simmer until apples are soft, about 5 minutes. Serve warm.
• 4 teaspoons ancho chili powder
• 1 teaspoon kosher salt
• 6 (10-ounce) center cut bone-in pork chops, about 1-inch thick
• 2 tablespoons olive oil, divided
• 3 tablespoons balsamic vinegar
• 1/2 cup butter maple syrup
• 1/2 cup chicken stock
• Pecans, toasted and chopped, optional garnish
In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about for 4 to 6 minutes.
In a small skillet, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes.
Transfer to a serving platter and serve with the maple syrup. Garnish with toasted pecans, if desired.
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus additional for pan
• 7 tablespoons finely ground maple sugar, divided
• 1/4 teaspoon coarse kosher salt
• 1 1/2 cups all purpose flour
• 1/4 cup (about) bittersweet chocolate chips
• 2 teaspoons pure maple syrup (preferably Grade B)
• Test-Kitchen Tip
If maple sugar is coarse, grind it in a food processor until it resembles granulated sugar.
• Preheat oven to 300°F. Butter 9-inch-diameter tart pan with removable bottom. Using electric mixer, beat room-temperature butter, 6 tablespoons maple sugar, and coarse salt in large bowl until light and fluffy and sugar is dissolved. Add flour and beat just until blended. Pat dough evenly onto bottom of prepared pan. Press chocolate chips into dough in random pattern, spacing chips 1/2 inch apart (chips should show). Brush dough with maple syrup and sprinkle evenly with remaining 1 tablespoon maple sugar.
• Bake shortbread until golden brown and firm to touch, about 55 minutes. Transfer pan to rack and cool shortbread 10 minutes. Gently push tart pan bottom up, releasing shortbread. Cut warm shortbread into 16 wedges. Cool shortbread wedges completely and serve.
1 refrigerated pie crust
1 1/2 cups maple syrup
6 tb butter, room temp
1/3 cup sugar
1/4 cup brown sugar, packed
2 cups chopped toasted walnuts
1 tb vanilla
1/4 tsp ( or less) freshly grated nutmeg
Preheat oven to 450 degrees. Prepare the pie crust in a 9-inch pie plate. Prick bottom and sides with a fork and line crust with a double thickness of foil. Bake 8 minutes, remove foil and bake another 5 minutes and cool. Lower oven temp to 350.
In a small saucepan bring maple syrup to a boil, reduce to a simmer, uncovered for 10-12 minutes or until syrup has reduced to about 1 cup.
Beat eggs with electric mixer on medium-high until thick and lemon-y colored, about 5 minutes.
In another mixing bowl beat butter on high speed for 30 seconds. Add sugar and brown sugar. Beat in syrup and eggs. Fold in walnuts, vanilla and nutmeg. Pour into pie crust.
Bake pie on a baking sheet lined with foil for 35 minutes or until set around the edges are set. Let cool and serve with vanilla ice cream.
1 LB chicken breast tenderloins (or boneless, skinless chicken breasts)
2 tsp of Montreal steak seasoning (spicy or regular)
1/4 cup maple syrup, plus 2 TB for finishing
1/2 cup sliced green onions
In a large zip top bag, combine maple syrup and seasoning. Drop in chicken tenders and coat. Marinate for 1-4 hrs before cooking. Heat a little canola oil in a skillet over medium-high heat. Add the chicken and cook until no longer pink and internal temp is 170 degrees. Remove chicken from skillet. Heat finishing syrup and green onions until just warm and serve over chicken.
• 1/4 cup soy sauce
• 1 cup water
• 1/3 cup maple syrup
• 3 tablespoons dark sesame oil
• 2 cloves garlic, crushed
• 1 tablespoon minced fresh ginger root
• 2 teaspoons ground black pepper
• 5 skinless, boneless chicken breast halves
• 1 cup brown rice
• 2 cups water
• 2 tablespoons cornstarch
1. Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
2. Place the rice in a saucepan with 2 cups water, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
3. Preheat the oven broiler. Lightly grease a baking dish.
4. Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
5. Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade to serve.
5 cups butternut squash, cut into 1 inch cubes
1/3 cup butter
1/2 cup maple syrup
2 garlic cloves, minced
2T fresh parsley, minced
1T fresh chives, minced
1t black pepper
Preheat oven to 375 degrees
Butter 2 quart baking dish
In a large bowl, add squash. In small pan over medium heat melt butter. Once melted whisk in syrup, garlic, parsley and chives. Add squash and season with salt and pepper, toss to coat. Transfer mixture to prepared baking dish, cover with foil and bake for 40 minutes. Uncover, bake for another 30 minutes or until squash is tender.
4 lbs peeled, diced butternut squash
2/3 c maple syrup
3 T butter, diced
1/2 c chopped pecans
Preheat oven to 400. Using a 13×9 pan, sprayed with cooking spray, put in butternut squash, maple syrup, butter and salt & pepper to taste. Bake for 35 minutes or until squash is tender. Put in a serving bowl (can be mashed too) and sprinkle with pecans.
• 1 cup butter, softened
• 1 cup packed brown sugar
• 1 egg
• 1 cup real maple syrup
• 1 teaspoon vanilla extract
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 cups all-purpose flour
• 1/3 cup granulated sugar for rolling cookies in before cooking (better yet, use maple sugar!)
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream the butter and brown sugar. Add the egg, syrup and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir into mixture until well blended. Shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly.
3. Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack.