Maple syrup has many uses. Try substituting pure maple syrup in recipes calling for sugar or another sweetener. Use 3/4 cup of pure maple syrup in place of each cup of sugar and reduce the liquids in the recipe by 3 tablespoons. It’s also delicious used in coffee, tea and cereal.  Enjoy!

Maple Corn Bread
1 1/3 cups (325 ml) sifted all-purpose flour
4 tsp (20 ml) baking powder
½ tsp (2 ml) salt
2/3 cup (150 ml) cornmeal
2/3 cup (150 ml) milk
1/3 cup (75 ml) maple syrup
2 eggs, lightly beaten
¼ cup (50 ml) butter, melted
¼ cup (50 ml) maple syrup
½ cup (125 ml) walnuts, coarsely chopped
Heat oven to 375°F. Grease 9 inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3 cup (75 ml) maple syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining ¼ cup (50 ml) maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or until a toothpick comes out clean.

Maple Chicken
2 lb (1 kg) chicken pieces
1/3 cup (75 ml) all-purpose flour
¼ cup (50 ml) vegetable oil
½ cup (125 ml) maple syrup
2 Tbsp (30 ml) cider vinegar
2 Tbsp (30 ml) sherry
2 Tbsp (30 ml) soya sauce
2 tsp (10 ml) ground ginger
2 cloves garlic, minced
½ tsp (2 ml) pepper
¼ tsp (1 ml) paprika
Coat chicken pieces well with flour. In large non-stick fry pan, add vegetable oil. Cook for 5 minutes, browning well, turn often. Arrange in 9” x 12” baking dish. In small bowl, mix together maple syrup, vinegar, sherry, soya sauce, ginger, garlic, pepper and paprika. Pour over chicken evenly. Bake at 350°F for 45 minutes to 1 hour, turning once during baking. Cover with foil, if browning too quickly. Garnish with freshly chopped parsley.

Cabbage-Apple Casserole
The presentation and flavour are both impressive in this dish!
1 chopped apple
1 medium onion, sliced
¼ cup (50 ml) water
1/3 cup (75 ml) apple cider vinegar
¼ cup (50 ml) Maple Stirred Sugar
add fresh ginger about the size of a quarter (or a dash of ground ginger)
4 cups (1000 ml) shredded red cabbage (1 medium)
salt and pepper to taste
Sauté onion and apple in a little oil in a Dutch oven or frying pan until tender. Add all remaining ingredients. Cover and cook until tender, about 1 hour. Serve hot or cold.

German ‘Puff’ Apple Pancakes
2/3 cup flour
2 granny smith apples, peeled, cut into pieces (about 1lb)
3 eggs
¼ cup light brown sugar
5 Tbsp granulated sugar, plus more for the tin
½ tsp cinnamon
2 Tbsp unsalted butter
1 Tbsp lemon juice
¾ cup whole milk

Topping Ideas:
Maple syrup
Fresh whipped cream
Strawberry jam
Extra confectioner’s sugar
Fresh squeezed lemon juice
Double whipped Devon cream

This makes 6 pancakes. Use a 6-cup jumbo muffin tin.
Preheat oven to 450°F. Brush melted butter inside each muffin cup; coat with granulated sugar. Peel, core and slice each apple. Toss with brown sugar, cinnamon, and lemon juice.
Melt 2 T butter in a skillet, then add apples and sauté for 10-12 minutes until caramelized (you can add some maple syrup if you wish at this time).
Combine flour, salt, granulated sugar, melted butter, eggs, and milk; mix well.
Pour batter over apples. Put into oven after lowering temperature to 400 degrees. Bake 15 minutes.
Pancakes will puff up during last 5 minutes.
Take tin from oven and turn in over on a flat surface to remove pancakes. Dust with confectioner’s sugar and serve immediately.

Maple French Toast
½ cup (125 ml) maple syrup
3 eggs
1/3 cup (75 ml) milk
½ tsp (2 ml) vanilla
¼ tsp (1 ml) salt
6 slices ½ inch French Bread (use day old)
2 Tbsp (25 ml) butter
Beat together maple syrup, eggs, milk, vanilla and salt. Place slices in single layer in 9 x 13“ dish. Pour batter evenly over bread. Cover and refrigerate for 3 hours or overnight. Melt butter on griddle. Add slices and brown on both sides. Serve with maple syrup, maple butter, or maple jelly.
This recipe will serve about 6 people.

Country Style Waffles
2 eggs separated egg whites beaten stiff
2 cups (500 ml) buttermilk
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
½ tsp (2 ml) salt
¼ cup plus
2 Tbsp (80 ml) shortening
2 Tbsp (30 ml) maple syrup
Heat waffle iron. Beat egg yolks and remaining ingredients with rotary beater until smooth. Beat egg whites until stiff and fold in. Let rest for 3-4 minutes. Pour batter from cup or pitcher onto center of hot (if necessary) oiled waffle iron. Bake for about 5 minutes or until steaming stops. Remove waffle carefully. Sprinkle a few blueberries over the batter of each waffle as soon as it has been poured on iron (if desired) or when serving. Serve with maple syrup, maple butter, or maple jelly.
This recipe will serve about 6 people.

Oatmeal Pancakes
1 ½ cups (375 ml) oatmeal
2 ½ cups (625 ml) milk
1 cup (250 ml) flour
1 Tbsp (15 ml) maple syrup
½ tsp (2 ml) salt, optional
1 tsp (5 ml) cinnamon
1 Tbsp (15 ml) baking powder
1 egg, beaten
¼ cup (50 ml) oil
In large mixing bowl, pour milk and maple syrup over oatmeal and let sit for 10 minutes. Sift flour, add salt, cinnamon and baking powder; mix well. Add to oatmeal mixture. Add egg and oil, mix well. Let rest for 3-4 minutes. Pour batter onto hot griddle. Flip pancakes over, once when they are puffy – full of bubbles and lightly brown on one side. Serve with maple syrup, maple butter, or maple jelly. Makes 10-12 pancakes.

All Time Favourite Pancakes
1 ½ cups (375 ml) all-purpose flour
3 ½ tsp (17 ml) baking powder
¾ tsp (3 ml) salt
2 Tbsp (30 ml) natural bran
1 egg, beaten
1 ¾ cups (425 ml) milk
3 Tbsp (45 ml) butter, melted (or oil)
1 Tbsp (15 ml) maple syrup
In large mixing bowl, sift flour, baking powder, salt and bran. Combine egg, milk, oil and maple syrup. Make a well in dry ingredients; add liquid. Stir until smooth. Let rest for 3-4 minutes.
Pour batter onto hot griddle and cook on one side until puffy, full of bubbles and lightly brown. Turn only once and cook the other side. Fold in a few fresh or thawed blueberries for a special treat. When a little maple syrup is added to batter mixture, a more even browning will occur. Serve with maple syrup, maple butter, or maple jelly.
This recipe serves 6.

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