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Québécois sometimes refer to imitation maple syrup as sirop de poteau ("pole syrup"), a joke referring to the syrup as having been made by tapping telephone poles.

Nodinens (Little Wind), a Mille Lacs Band Ojibwe from central Minnesota, was 74 in 1910 or so when she told Frances Densmore (a WI anthropoligist) about sugaring in the old days. She describes going to and building the winter hunting camp for 6 families. The wigwams would be insulated with evergreen boughs, dirt, and snow shoveled onto a framework of logs, covered with birchbark and woven mats.

Toward the last of winter, my father would say "One month after another has gone by. Spring is near. We must get back to our other work." So the women wrapped the dried meat tightly in tanned deerskins and the men packed their furs on sleds or toboggans.

When we got to the sugar bush we took the birch-bark dishes out of storage and the women began tapping the trees. [Ojiguigun were taps pounded into cut wedges, sealed around the spiles with hot pitch (or later drilled) about 3" deep, on the sunny side, about 3' above the roots. Negwakwun were spiles, made of large elderberry stems, with the pith pushed out, sharpened at one end, and notched to hold the sap pail.] We had queer-shaped axes made of iron. (Note: these may have been pickaxes, wqhose points would make more of a hole than a wedge-cut.) Our sugar camp was always near Mille Lacs, and the men cut holes in the ice, put something over their heads and fished through the ice. There were plenty of big fish in those days; the men speared them. My father had some wire, and he made fishhooks and tied them on basswood cord. He got lots of pickerel that way.

A food cache was always near the sugar camp. We opened that, then had all kinds of nice food that we had stored in the fall. There were cedar-bark bags of rice, there were cranberries sewed in birch-bark makuks, and long strings of dried potatoes and apples. Grandmother had charge of all this. She made us young girls do the work. As soon as the little creeks opened, the boys caught lots of small fish. My sister and I carried them to the camp and dried them on a frame over the fire in the center of our camp.

My mother had two or three big brass kettles (akik) she had bought from an English trader and a few tin pails from an American trader. She used these in making the sugar. We had plenty of birch-bark dishes (biskitenagun, from biskite, ishe bends it, and onagun, a dish) but we children ate mostly from the large shells we got along the lake shore. We had sauce from the dried berries sweetened with the new maple sugar. The women gathered the inside bark from the cedar. This can only be scraped free in the spring. We got plenty of it for making mats and bags later.

Toward the end of the sugar season there was a great deal of thick sap called the "last run" (izhwaga zinzibakwud). We also had lots of food we had dried. This provided us with food while we were making our gardens at our summer home.

Maple Syrup, a delicious addition to pancakes, waffles and French toast, and a lot of other food items.

Vanilla ice cream with a hearty topping of Maple syrup is a delicious dessert.

Plain old cottage cheese gets transformed into an exotic taste when a swirl of syrup is placed on each serving.

Oatmeal and other hot cereals also benefit from the rich, golden syrup.

Use Maple syrup in place of sugar in teas, coffee and hot toddies.

Squash takes on an altogether taste and beer is often flavored with Maple syrup.

Finally, how about a sandwich of peanut butter and banana, swizzled with a bit of syrup?

I couldn't find any jokes about maple syrup so will tell about my own goofy experience in making the golden nectar. Just removed from the big city to a small country town, I was really curious about the making of maple syrup and decided to give it a try.

First step was to find a huge cast iron kettle - similar to those used by our ancestors. Next came the purchase of a couple (HAH-HAH) cords of wood, actually turned out to be 8 or 9. Then came the tapping of the trees - my honey helped with that part – emptying the pails when they got full, cook the sap cooking until it reached the right temperature to thicken. I had little sleep during the next few days as the fire had to be kept burning at a steady pace. I think we got a half gallon of sap that year, which wasn't too bad for a city slicker and it sure tasted good.

The next year I got some smarts and decided to try it in the house - talk about a bigggggggg mistake. By the time that half gallon of sap was drawn, the kitchen walls, curtains and windows were dotted with very sticky maple sap.

Really got smart the third year and used an electric roaster - in a small shed outside. That was working good – or so I thought. Temperature was easy to control and the sap was coming along nicely. UNTIL---  I had to make a quick visit to the neighbors to get a few more jars. Must have talked too much because when I got home there was black smoke rolling out of the shed and my honey was doubled over with laughter - at least I think it was laughter. Sap was charred black maple candy and the roaster was ruined. Needless to say, the saying "3 times and you're out", sure rang true. I quit and now buy it from the local sugar shack.

MAPLE MOUSSE

3/4 cup maple syrup
2 egg whites
1 cup cream, whipped
1/4 cup nut meats
1 teaspoon vanilla
Lady fingers

Boil maple syrup for 1 minute and pour slowly into stiffly beaten egg whites. After all syrup is added, beat for 3 minutes then set aside. to cool. Fold in whipped cream, add nuts and vanilla. Place in refrigerator and chill for 4 or 5 hours. Serve in parfait glasses lines with lady fingers. If desired top with whipped cream and cherries.


MAPLE BAKED BEANS
Thank you. Irene.

2 cans (2 pound) Bush's beans
1 onion, chopped
1 pound ground beef
1/2 cup brown sugar
1/2 cup ketchup
1/4 cup mustard
1/3 cup pure maple syrup

Fry the beef with onions. When beef and onions are cooked, add remaining ingredients. Put in ovenproof dish and bake 1 hour at 350 degs.

Note: Pure maple syrup is a "must."


MAPLE CHICKEN

2 pounds chicken pieces
1/3 cup all-purpose flour
1/4 cup vegetable oil
1/2 cup maple syrup
2 tablespoons cider vinegar
2 tablespoons sherry
2 tablespoons soya sauce
2 teaspoons ground ginger
2 cloves garlic, minced
1/2 teaspoon pepper
1/4 teaspoon paprika

Coat chicken pieces well with flour. In large nonstick 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.


MAPLE PORK CHOPS
Thank you, Irene.

3 or 4 pork chops or steaks
1/4 cup onions, chopped
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
1/4 cup water
1/4 cup maple syrup
1/4 teaspoon chili powder
Salt and pepper to taste

Brown pork in skillet, add all ingredients. Place in large casserole dish and bake at 400 degs for 45 minutes.


SALMON SALAD
Thank you, Dorothy.

5 ounce baby romaine lettuce leaves
1/2 cup dried cranberries or dried cherries
1/4 English seedless cucumber, sliced thin
4 ounce white or cremini mushrooms, stems trimmed, sliced thin
1 pound salmon filet, boned and skin removed
Kosher salt and fresh ground black pepper
2 teaspoons olive oil
1/3 cup orange juice
2 teaspoons low-sodium soy sauce
2 teaspoons maple syrup
Balsamic vinegar and extra-virgin olive oil (optional)

In a large bowl, combine lettuce, cranberries, cucumber and mushrooms, and set aside.

Cut salmon into two-inch chunks, and season with salt and pepper. Heat olive oil in a deep saute pan over low heat, and add the salmon. Stir 2-3 minutes, to "seize" the outside of the fish. Add orange juice, soy and maple syrup, and cook, basting the fish with the liquid, for 5 minutes, until the fish is just cooked but not overdone. Remove fish from the pan and add it to the salad bowl. If necessary, boil down the pan juices to desired consistency, and pour over the salad. If you wish, or if you need more dressing for the salad, add a tablespoon or two of good balsamic vinegar and extra-virgin olive oil, and toss to combine.



MAPLE CANDY

2 cups maple syrup

In a heavy-bottomed 4-quart pot, boil maple syrup on medium-high heat to 235 degrees F, stirring the surface occasionally to keep it from boiling over.

Immediately remove the pot from the heat, leaving the thermometer clipped to the side, and place the pot on a wooden board to cool. (Do not touch the syrup while it is cooling, or large crystals will form.)

Cool the mixture to 175 degrees F, approximately 10 minutes.

Beat the mixture rapidly and continuously with a wooden spoon until the syrup becomes lighter in color, thick and creamy and begins to lose its gloss (about 4 to 5 minutes).

Pour into rubber maple-sugar molds or a buttered pan.( If using a pan, score into squares immediately). Set aside to cool.

When the candies are cool, turn the molds upside down and remove. Candies will store up to 1 month in a container in a cool, dry space. Makes 18 to 20 one ounce maple leaves.


MAPLE CREME

4 cups pure maple syrup
A few drops of butter or vegetable oil
A large pan or sink full of cold water

Fill pan partially with water and a candy thermometer. Bring to a boil, and note the temperature of the boiling water. Empty the pan.

Place maple syrup in a deep pan (the boiling syrup will foam up fairly high when boiling). Add a few drops of oil or butter. (This helps to keep foam down).

Boil carefully over high heat without stirring, until temperature of the boiling syrup is 24 degrees above the boiling point of the water, as noted earlier. Watch carefully as the temperature climbs higher. It can get too hot very quickly near the end. If your pan boils over, you'll have a real mess! If it cooks too long it can scorch, even catch fire. Watch it carefully. (This is not a place for children nearby, as the boiling syrup is VERY hot and can stick and burn).

Remove from heat, and place immediately into a large pan or sink of very cold water to cool. Do not move, stir, or disturb the syrup during cooling. You can gently add some ice cubes to the water bath if necessary.

Cool to near room temperature. (Hold the back of your hand close to the surface. It's cool enough when you don't feel any heat radiating off the surface anymore.)

Remove from water bath and stir slowly with a wooden spoon until it loses its gloss and starts to get opaque. You will notice a change in the color of the liquid. This will take a strong hand and some time. It will get to the consistency of peanut butter when finished. Spoon into containers and keep refrigerated.

NOTE: Use this creamy maple syrup spread on bread, pancakes, muffins, toast, and biscuits.

Source: Special thanks to all Canadian Maple Syrup Producers


MAPLE CORN BREAD

1 1/3 cups sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup cornmeal
2/3 cup milk
1/3 cup maple syrup
2 eggs, lightly beaten
1/4 cup butter, melted
1/4 cup maple syrup
1/2 cup 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 maple syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4 cup maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or until a toothpick comes out clean.


CABBAGE - APPLE CASSEROLE

1 chopped apple
1 medium onion, sliced
1/4 cup water
1/3 cup apple cider vinegar
1/4 cup maple stirred sugar -see note
Fresh ginger about the size of a quarter (or a dash of ground ginger)
4 cups shredded red cabbage
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.

Note:Stirred sugar, also known as Indian sugar, is made by heating maple syrup until the temperature is 45° to 50° F above the boiling point of water. It is then allowed to cool to about 200° F, and stirred until it granulates and ends in dry crumbs.
 

MAPLE CAKE DESSERT

1 lemon cake mix ( white cake is fine too)
1 can (19 ounce) unsweetened crushed pineapple
1/4 cup maple syrup

Mix pineapple and syrup together and set aside.

8 ounce Philadelphia Cream Cheese
1 1/2 milk
1 tablespoon maple syrup
1 package lemon or vanilla instant pudding
Cool Whip

Mix cake mix and bake as directed on box (use an 9 X 13 inch pan or larger). Immediately when the cake is baked and removed from the oven spread the pineapple and 1/4 cup 50 of maple syrup over the cake. Let cool for at least on hour. Beat Philadelphia cream cheese in medium size bowl and blend in milk, maple syrup, pudding until real smooth. Spread over cake and refrigerate until ready to serve. Top with Cool Whip and drizzle Maple Syrup over each serving. This cake can be made the day before.


MAPLE GINGER CAKE

1/2 cup white sugar
2 tablespoons shortening
1 egg (beaten well)
1 teaspoon soda
1/2 teaspoon salt
1/4 cup molasses
1/4 cup pure maple syrup
1/2 cup sour milk
1 teaspoon ginger
1 1/2 cups flour

Mix ingredients in order as given, beat well, bake in moderate oven. 350°F for 35-40 minutes. This makes a delicious dessert to serve with whipped cream or served with vanilla ice cream with pure maple syrup poured over it as a sauce.


SQUASH DELIGHT

2 pound squash, cooked and mashed
2 tablespoons maple syrup
1 medium onion, chopped fine
1 cup shredded carrot
1 cup sour cream
1 can cream of chicken soup
8 ounce package stuffing mix

Prepare squash. In small mixing bowl, combine onion, carrot, sour cream, maple syrup and soup.

Fold into squash.. Prepare stuffing as directed and spread half in bottom of 12" X 7" X 2' baking. Spoon squash mixture on top. sprinkle with remaining stuffing. Bake at 350. F for 30 minutes.

Serves 6.

Source: Special thanks to all Michigan Maple Syrup Producers


STUFFED BAKED APPLES

6 baking apples
3 tablespoons butter
1 cup finely chopped pitted dates
1/4 cup water
1/4 cup chopped walnuts
1 cup maple syrup
1 cup (canned) mandarin oranges, cut up

Core apples. Remove 1-inch peel from top of each and arrange in baking dish. Combine dates, walnuts, mandarin oranges, and butter. Add water. Cover baking dish after stuffing apples. Bake at 375 degrees F for about 35 minutes. Uncover. Bake 20 minutes longer; baste 3 times with maple syrup. During cooking, baste at intervals.


MAPLE TREATS

1 tablespoon butter
1 cup maple syrup
3 tablespoons water
3 quarts popped corn or mixed cereal and nuts

Boil together butter, water, maple syrup. Boil until forms soft ball in cold (not ice) water. Add popped corn or mixed cereal and nuts. Stir briskly until mixture coats popped corn evenly. Continue stirring until cools, when each morsel will be separately coated.


MAPLE BARBECUE

3 pounds spareribs
1 teaspoon Worcestershire sauce
3/4 cup pure maple syrup
1 teaspoon salt
1 tablespoon tomato catsup
1/4 teaspoon dry mustard
1 tablespoon cider vinegar
1/8 teaspoon black pepper
1 tablespoon finely chopped onion

Place spareribs into a saucepan and add enough water to cover. Bring to a boiling point, reduce heat, and simmer 30 minutes. Drain. Mix maple syrup, tomato catsup, vinegar, onion, Worcestershire sauce, salt, mustard, black pepper together in a small bowl. Place spareribs in a shallow baking pan and pour about half the maple sauce over the ribs. Bake in 350-degree F oven, 30 minutes or until tender. Turn and baste occasionally with remaining sauce while baking. Broil 5 minutes to finish browning.


MAPLE GLAZED HAM

1 6-8 pound fully cooked ham
1/3 cup maple syrup
Cloves

Bake ham about 1/2 usual time. Drain off drippings. Score fat diagonally into diamonds. Center with cloves. Pour maple syrup over ham. Bake 15 minutes. Repeat twice. An additional 30-minutes cooking time produces a golden brown glaze.


MAPLE GLAZED FRANKFURTERS

1 pound wieners
1 tablespoon soy sauce
2 tablespoon melted butter
1 tablespoon maple syrup

Combine butter, each of soy sauce and maple syrup. Score each wiener several times. Put into a skillet and cover with syrup mixture. Simmer 15 min. turning off heat.


MAPLE SYRUP SALAD

1/4 cup maple syrup
1/2 cup nuts
8 ounces cream cheese
1 1/2 cup crushed pineapple
2 drops food coloring (Green or red)
1 package whipped topping or whipped cream.
1/2 cup chopped dates

Fold cream into rest of ingredients, refrigerate for 4 hours, and then freeze if desired.

Source: Special thanks to all Minnesota Maple Syrup Producers


BAKED EGGS IN MAPLE TOAST CUPS

3 slices of bacon
1 ½ tablespoons maple syrup
1 1/2 tablespoons butter
6 slices of bread
6 eggs

Preheat oven to 400°F. Cook bacon until crisp and break into small pieces. Melt butter and add syrup. Remove bread crusts. Flatten bread with rolling pin. Brush bread with syrup mixture and pat slices into buttered muffin tins. Sprinkle bacon pieces into bottom of each bread-lined cup. Break an egg into each cup and bake at 400°F for 15 minutes until egg is set. Serve with additional syrup.



MAPLE BEEF TERIYAKI

1/4 cup pure maple syrup
1/4 cup tamari or soy sauce
2 tablespoons vegetable oil
2 tablespoons sesame oil
1 tablespoon five-spice powder
2 pounds lean beef, sliced across the grain into 1/4 in strips

Mix the maple syrup, tamari, vegetable oil, sesame oil, and five spice powder together. Add the meat and toss well to coat it all. Cover and refrigerate overnight; stir occasionally. Drain the meat and pat dry with paper towels. Thread the meat onto skewers. (If using wooden skewers, soak them in water for 30 minutes before threading on the meat). Grill or broil the meat until tender, turning occasionally, about 6 minutes total for medium rare.


MAPLE HAM PEACHES

1 egg, beaten
1/2 cup soft bread crumbs or crushed cereal
1 pound cooked ham, ground
1/8 teaspoon ground cloves
1/2 cup pure maple syrup
1 teaspoon prepared mustard
12 peach halves, drained if canned
Parsley to garnish
Maple syrup to baste

Preheat oven to 350° F. Combine egg, crumbs, maple syrup, cloves, mustard and ham. Shape into 12 balls. Drain peach halves and place a ham ball in center of each. Bake for 25 min. in a greased shallow pan. Baste once or twice with additional maple syrup to prevent drying out. Five minutes before baking time is up, garnish with chopped parsley. A delicious luncheon dish.


WHIPPED MAPLE SQUASH

1 butternut squash, about 1 ½ lbs
3 tablespoons butter, softened
1 tablespoon maple syrup
3/4 teaspoon salt
1/4 teaspoon nutmeg

Peel and dice squash. Cook in a small amount of salted water until tender. Drain. Whip until smooth. Add remaining ingredients, stirring well. Sprinkle with additional nutmeg before serving. Serves


SHIRLEY'S ALL-SEASON SUET

1 cup crunchy peanut butter
1 cup lard (no substitutes)
2 cups quick cook oats
2 cups corn meal
1 cup whole wheat flour
1/2 cup maple syrup

Melt the lard and peanut butter. Stir in remaining ingredients. Pour mixture into 9x9 pan (1 1/2 thick). Allow cooling, cut into squares. Store in freezer.

Source: Special thanks to all New York State Maple Syrup Growers


MAPLE CHEESECAKE BARS

Maple Short-crust:
3/4 cup butter - softened
1/3 cup pure maple syrup
1/2 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt

Cheesecake:
1 pound (two 8 oz packages) cream cheese, softened
1/2 cup sour cream
2 eggs
3/4 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 cups chocolate chips, melted
8 oz jar pure Maple Cream

Preheat oven to 400°F. Prepare Maple Short-crust: Cream butter. Beat in maple syrup and vanilla. Add flour and salt and blend. Press into 9”x13” pan. To assemble cheesecake pour melted chocolate over crust, spread with about 3/4 of the jar of maple cream, and set aside. Beat cream cheese, scraping sides of bowl, until light and completely smooth. Beat in sour cream, then eggs (one at a time). Gradually beat in maple syrup followed by vanilla and lemon juice. Pour over chocolate. Bake 15 minutes at 400°F, then reduce heat to 350°F and continue to bake for 30 minutes. Cool and chill. Drizzle with the remaining maple cream and some melted chocolate before cutting bars. Serve with fresh whipped cream. 24 bars.


CHICKEN BREASTS WITH SOY MAPLE GLAZE

4 Boneless skinless chicken breasts
2 cups maple syrup
1/4 cup lite soy
1 cup water
1/4 cup granulated maple sugar
2 inch piece fresh ginger, sliced
3 whole cloves garlic
2 tablespoons whole coriander

Add all ingredients to sauce pan and simmer 20 minutes. Strain through fine mesh sieve. Pan sear four boneless chicken breasts. Preheat oven to 325°F. Place seared breasts in shallow baking pan and pour glaze on top, basting with glaze every five minutes; and bake uncovered 15 minutes or until done.


MAPLE AND PARSNIP SOUP

3 pounds parsnips - peeled & sliced 1/4 inch thick
1 large white onion - peeled & sliced 1/4 inch thick
8 cups water
1 large bay leaf
1 cup pure maple syrup
1 cup heavy cream
Salt & white pepper

Lightly brown parsnips and onions with vegetable oil in sauce pan, season lightly with salt and white pepper. Add water, maple syrup, bay leaf, and cover. Keep flame low and simmer until tender. Pull out bay leaf and puree all remaining ingredients until smooth in a food processor. Pour ingredients back into pot, add heavy cream, and reheat being careful not to boil. Season to taste with salt and white pepper. Drizzle with maple syrup and serve warm with crusty bread.


MAPLE GLAZED CARROTS

6 medium carrots
3 tablespoons pure maple syrup
3 tablespoons butter
½ teaspoon ginger
1 tablespoon granulated maple sugar
Salt & pepper to taste

Clean, wash and slice carrots, steam until tender in covered pan. Melt butter. Add maple syrup and ginger to melted butter. Simmer carrots in this mixture until glazed. Sprinkle with maple granulated sugar before serving.

Serves 4
 

MAPLE MONKEY BREAD

2 (7.5 oz packs) refrigerated biscuits
Granulated Maple Sugar with cinnamon
½ cup butter, melted
½ cup pure maple syrup
½ cup chopped walnuts (optional)

Preheat oven to 350° F. Spray 10" bundt pan with non-stick cooking spray. Cut biscuits into quarters. Dip in melted butter then roll in maple/cinnamon sugar and put in bundt pan in layers. Sprinkle chopped nuts as you go if desired. Combine remaining butter and maple syrup and pour over top. Bake for 25-30 minutes or until golden brown. Be careful not to overcook or scorch. Immediately invert onto plate and pull pieces apart to serve.

8 – 10 Servings

Source: Special thanks to all Pennsylvania Maple Syrup Growers


MAPLE HOLIDAY EGG NOG

6 eggs, separated
1 cup maple syrup
3/4 cup sugar
1 teaspoon vanilla
2 quarts milk
1/2 teaspoon salt

Combine egg yolks and 1/4 cup sugar; mix until thick and lemon-colored. Beat egg whites until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Fold egg yolk mixture into egg whites. Stir in milk, maple syrup, vanilla and salt. Chill. Serve with whipped cream and grated nutmeg, if desired.

Approx. 13 half cups


OATMEAL MAPLE PANCAKES

1/4 cup maple syrup
1 cup pancake mix
3/4 cup milk
1/2 cup quick cooking oatmeal
1 egg
2 tablespoons melted shortening

Combine syrup, milk & egg. Add pancake mix, oats & shortening. Beat lightly until blended. Bake on hot griddle, greased.

Makes about 1 dozen, 4-inch pancakes.


MAPLE PECAN PIE

1/4 cup butter
1/2 cup sugar
1/2 teaspoon salt
1 cup maple syrup
3 eggs
1 cup broken pecan halves
1 unbaked 9" pastry shell

Melt butter; add sugar, salt, maple syrup and eggs. Beat the mixture until well blended. Add the pecans, breaking large halves in two. Pour filling into the unbaked shell. Bake at 375 degrees for about 35 minutes or until a knife inserted in the filling comes out clean. Cool pie before serving.


MAPLE SUGAR BERRY DELIGHT

3 tablespoons maple sugar
1½ cups each fresh or frozen blueberries and raspberries
5 ounces organic dark chocolate
1/4 cup water
6 ounces firm silken tofu

Melt chocolate and maple sugar in a double boiler over medium heat.

Place tofu, water and melted chocolate in a blender and blend until smooth. Remove to a bowl. Place chocolate pudding in a bowl and top with a generous amount of berries. If you use frozen berries, thaw and drain well before adding. You may want to save juice as frozen berries thaw and drizzle over Berry Delight for extra flavor and nutrition.



BAKED FRENCH TOAST
Thank you, Susan.

1/2 cup brown sugar
1/2 cup butter
1/2 cup maple syrup
1 loaf French Bread
5 eggs
1 1/2 cup milk
1 tsp vanilla

Melt together the brown sugar, butter, and syrup. Pour into 9x13 greased pan. Slice French Bread into 3/4 inch slices and layer tightly into pan. Mix eggs, milk and vanilla, beating well. Pour over bread. Cover and refrigerate overnight. Uncover, bake at 350° F for 30-40 minutes, until lightly browned. Invert onto large platter.

Serves 6


MAPLE PECAN CORN BREAD

1/3 cup maple syrup
1 cup all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons butter or margarine, softened
2 tablespoons brown sugar
2 eggs
3/4 cup buttermilk
3/4 cup chopped pecans
Additional maple syrup, optional

Combine flour, cornmeal, baking powder, baking soda and salt; set aside. In a mixing bowl, combine butter, sugar and eggs; mix well. Add syrup and buttermilk. Stir in dry ingredients just until moistened. Stir in pecans. Pour into a greased 8 1/2-in. x 4 1/2-in. x 2 1/2-in. loaf pan. Bake at 350 for 35-40 minutes or until bread tests done. Cool for 10 minutes in pan. Serve warm with syrup if desired or allow to cool.


MAPLE SALAD DRESSING

½ cup maple syrup
½ cup vinegar
½ cup salad oil
1/3 cup catsup
2 teaspoons salt
1 medium onion, chopped

Combine all ingredients. Blend well. Keep the maple dressing refrigerated until serving time.

Makes about 2 cups salad dressing.

Source: Special thanks to all Vermont Maple Syrup Producers


OLD-TIME MAPLE GINGERBREAD

1 egg
1 cup sour cream
1 cup dark maple syrup
1 teaspoon ginger
1/2 teaspoon salt
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder

Mix all ingredients together, and pour into greased bread pan. Bake at 350 degrees for approximately 1 hour or until toothpick test comes clean. Serve with maple cream or butter.


SUGAR ON SNOW

Parties have been a traditional spring-time favorite in Vermont for over 200 years and sugar on snow is traditionally served with raised doughnuts, sour dill pickles, and coffee.

To make your own Sugar on Snow: Heat the syrup without stirring to 233 degrees. Pour or drizzle (again without stirring) the syrup immediately over the packed snow or crushed ice to form a thin coating. The taffy is soft, so the easiest way to eat it is to wind it up with a fork and enjoy!


MAPLE SYRUP PUDDING

1 cup flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/4 cup dark brown sugar
1/2 cup milk
1 teaspoon vanilla
1/4 cup melted butter
Raisins or nuts

Mix all ingredients together. Place batter in 1-quart casserole. Sprinkle with raisins or chopped nuts.

In a saucepan, bring 3/4 cup maple syrup and 1/3 cup water to a boil. Pour this over the batter and bake in 350 degree oven for 35-40 minutes. Serve warm with light cream.


MAPLE TERIYAKI SALMON

1/3 cup apple juice
1/3 cup maple syrup
3 tablespoons soy sauce
2 tablespoons finely chopped onion
1-2 minced garlic cloves
4 salmon fillets

In a bowl, combine the first five ingredients; remove 1/2 cup for basting (cover and refrigerate). Pour remaining marinade into a large resealable plastic bag. Add salmon, seal bag and turn to coat both sides. Refrigerate for 1-3 hours.

Drain and discard marinade. Broil salmon 4" from heat for 5 minutes. Baste with reserved marinade and broil 10 minutes longer or until fish flakes easily with a fork, basting frequently.


MAPLE ROASTED PECANS

4 cups pecan halves
1 cup powdered sugar
2 ounces maple syrup

Heat pecans and powdered sugar in a saute pan over low-medium heat until caramelized, folding constantly. When the sugar has almost completely caramelized, stir in the maple syrup. Cook for 3 more minutes, stirring constantly. Spread evenly on a sheet pan lined with parchment paper and separate the pecans.


MAPLE BRAN MUFFINS

1 cup flour
1 teaspoon baking soda
1 cup bran flakes
1/3 cup raisins
1/2 cup chopped walnuts
1 cup maple syrup
1 cup sour cream
2 eggs

Topping:
2 tablespoons maple syrup
2 tablespoons butter, melted

Preheat oven to 400 degrees. Grease a jumbo 6-muffin tin and set aside. Put the flour and baking soda into a medium-size bowl. Add the bran flakes, raisins and walnuts. Combine the maple syrup, sour cream and eggs in a small bowl; add to the dry ingredients and stir until just blended. Fill the muffin cups with the mixture. Bake for 20-22 minutes, or until the muffins are golden brown.

Mix melted butter and maple syrup, brush over warm muffins, dust with confectionery sugar.

Source: Special thanks to all Wisconsin Maple Syrup Producers.


NO-BAKE MAPLE COOKIES

2 cups maple sugar
½ cup milk
½ cup shortening
½ teaspoons salt
1 teaspoon vanilla
3 cups quick oats
6 tablespoons peanut butter

Bring the maple sugar, milk, shortening, salt and vanilla to full rolling boil, stirring constantly. Remove from heat. Stir in oats and peanut butter. Drop on waxed paper by spoonfuls. Let set about 1 hour or until firm.


MAPLE CRESCENTS

1 cup butter
5 tablespoons white sugar
2 cups flour
1 teaspoon vanilla

Mix in the order given and roll into crescent shapes. Bake at 350 degrees for 15 – 20 minutes. Cool on plate and store covered.

Makes 3 dozen.


MAPLE FUDGE

2 cups maple syrup
3/4 cup light cream
2 1/2 tablespoon butter

Heat to approximately 236 degrees F. then cool to 120 degrees F. Beat until creamy.


MAPLE MEATBALLS

1 pound hamburger
3/4 cups oatmeal
1 egg
1/4 cup maple syrup

Combine in large bowl and then make meatballs. Brown and cook meatballs until done, then place in crockpot with 1 pint maple syrup and heat.


MAPLE APPLE PIE

5 cups sliced apples
½ cup sugar
2 tablespoon flour
½ teaspoon cinnamon
Dash of salt
Dash of nutmeg
¼ cup maple syrup
½ cup sour cream
Pastry for double crust 9" pie

Combine dry ingredients and sprinkle 2 tbsp. of it over bottom of pie crust. Add the rest to apples, along with maple and sour cream and stir. Turn into pie and cover with lattice top. Bake at 425°F for 15 minutes, then bake at 325°F for 45 minutes longer or until nicely browned. Remove from oven and cool.

FIELD & TREE OATMEAL
Thank you, Irene.

1/2 cup maple syrup
1/2 cinnamon stick
3 whole cloves
1/2 cup old-fashioned rolled oats
1 cup water
2 tablespoons firmly packed light brown sugar
2 tablespoons canola oil
1/2 cup whole-wheat (whole-meal) flour
1/2 cup all-purpose (plain) flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup 1 percent low-fat milk
1/4 cup fat-free plain yogurt
1 banana, peeled and mashed
1 egg, lightly beaten

In a small saucepan, combine the maple syrup, cinnamon stick and cloves. Place over medium heat and bring to a boil. Remove from heat and let steep for 15 minutes. Remove the cinnamon stick and cloves with a slotted spoon. Set the syrup aside and keep warm.

In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly.

In a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon. Whisk to blend.

Add the milk, yogurt and banana to the oats and stir until well blended. Beat in the egg. Add the flour mixture to the oat mixture and stir just until moistened.

Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter.

Place the pancakes on warmed individual plates. Drizzle with the warm syrup and serve immediately.

Source: Mayo Clinic


PORK MEDALLIONS

1 16-ounce pork tenderloin
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil or cooking oil
2 medium pears, peeled and coarsely chopped
1/4 cup pure maple syrup or
2 tablespoons dried tart red cherries, halved
2 tablespoons dry white wine or apple juice

Trim fat from meat. Cut meat into 1/4-inch slices. In a medium bowl combine rosemary, thyme, salt, and pepper. Add meat slices; toss to coat. In a large skillet cook meat, half at a time, in hot oil for 2 to 3 minutes or until meat is slightly pink in center, turning once. Remove meat from skillet; set aside.

In the same skillet combine pears, maple syrup, dried cherries, and white wine. Bring to boiling; reduce heat. Boil gently, uncovered, about 3 minutes or just until pears are tender. Return meat to skillet with pears; heat through.

To serve, use a slotted spoon to transfer meat to a warm serving platter. Spoon the pear mixture over meat.


MAPLE OAT SCONES

1-1/4 cups unbleached all-purpose flour
1/2 cup golden flax seed meal
1/2 cup quick-cooking oats
2 tablespoons sugar
1/2 teaspoon kosher salt
1 tablespoon baking powder
2 tablespoons maple syrup
2-1/2 tablespoons butter, cut into small chunks
1 large egg
1/2 cup 2% milk
1/2 teaspoon maple extract
1/2 cup coarsely- chopped pecans

For Glaze (optional):
1 tablespoon orange juice
1/2 cup powdered sugar

Preheat oven to 425 degrees F. Place flour, flax seed meal, oats, sugar, salt and baking powder in the work bowl of a food processor fitted with a metal blade. Pulse several times until the mixture takes on the texture of a flour. Add the maple syrup and butter pieces to the food processor and pulse until the butter is evenly distributed. Add the egg, milk and maple extract and process until a sticky dough is formed.

Note: If you are buying flax seed meal for the first time, be sure to buy ground flax seed meal. Whole flax seeds are not easily absorbed by the body and do not provide the heart health benefits of ground flax seeds. Since ground flax seed meal can go rancid, be sure to store it in the refrigerator.

CHICKEN BREAST

1 small onions, finely chopped
1 can (15 ounce) tomato sauce
1 tablespoon mustard, prepared
2 tablespoons cider vinegar
1/4 cup maple syrup
1 teaspoon Worcestershire sauce
6 boneless skinless chicken breasts
Cooking spray

In a medium saucepan, combine the onion, tomato sauce, mustard, vinegar, maple syrup and Worcestershire sauce. Heat and simmer for 15 minutes. Coat the grill with cooking spray and preheat for 5 minutes. Place the breasts in the grill and spoon 1 tablespoon of the sauce over each piece. Grill for 2 minutes, add a spoonful of sauce and grill for 4 to 5 minutes more. Pass the remaining sauce with the chicken.


MAPLED APPLE

1 large tart Apple - Granny Smith or Gala
1 teaspoon Olive oil
1 tablespoon lemon Juice -About 1/2 a small lemon
1/2 teaspoon lemon zest
1 teaspoon ground cinnamon - ground
2 tablespoons maple syrup

Core and thinly slice the apple (about 1/4 inch slices). Squeeze the lemon juice and peel off a small amount of rind. Carefully slice away the white pith leaving mainly the colored portion of the peel. Very finely dice this skin. Or use a zester to cut off fine strips of peel.

Place the olive oil in a warm pan then add the apples and saute them gently for a couple of minutes. Sprinkle the cinnamon over the apples then add the lemon zest. After another minute or so they should start to lightly brown. Add the lemon juice (this will stop the browning) and remove the pan from the heat. Add the maple syrup, mix and allow to cool slightly..

1/4 cup serving contains an estimated:
Cals: 34,fatCals:11, Total Fat: 1g
SatFat: 0g, PolyFat: 0g, MonoFat: 1g
Chol: 0mg, Ma: 13mg, K: 44mg
TotCarbs: 6g, Fiber: 1g, Sugars: 3g
NetCarbs: 5g, Prot: 0g


GLAZED YAMS WITH ORANGE AND CRANBERRIES

4 3/4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1 -inch pieces
3/4 cup pure maple syrup
6 tablespoons (3/4 stick) butter, melted.
1 - 1/2 teaspoons grated orange peel.
6 tablespoons dried cranberries.
Chopped fresh parsley

Preheat oven to 350F. Cook yams in large pot of boiling salted water 3 minutes.

Drain; transfer to 13x9x2-inch glass baking dish. Blend syrup, butter and peel in small bowl; pour over yams. Sprinkle with salt and pepper; toss to coat. Bake for 1 hour.

Per serving:
Calories 170, Calories from fat 80,
Total Fat 9 g, Saturated Fat 5 g, Cholesterol, 40 mg, Sodium 210 mg,
Total Carbohydrates 19g, Dietary Fiber 2 g, Sugars 6 g, Protein 3 g,
Dietary Exchanges per serving:
3/4 Bread Exchange
1/2 Fruit Exchange
1/2 Fat Exchanges

APPLES DOUBLETREE

2 apples, halved & cored
1/4 cup maple syrup
1 tablespoon butter, melted
1/2 cup Water

Place the apples in a tightly fitting baking dish, cut side up. Mix the remaining ingredients and pour over the apples. Bake at 350 , uncovered, for 1-1/2 to 2 hours, or until the apples are soft and the syrup has reduced and is fairly thick. Baste 3 or 4 times during the baking process.

Note: Apple seeds came from England but maple syrup was on the U.S. shore waiting for their arrival.


MAPLE SYRUP SOUFFLE

1/2 cup sugar, powdered
2 teaspoon baking powder
1 cup maple syrup
4 egg whites

Preheat oven to 375 degrees F. Beat the egg whites. Add slowly the sugar and baking powder, turning slowly with a spatula. Slowly add the maple syrup, turning with a spatula. Grease a souffle dish with butter. Bake at 375 degrees F. for 30 minutes. Serve immediately.


CHICKEN ALA HAM

2 boneless chicken breasts
All-purpose flour
Salt and pepper
2 large mushrooms, finely chopped
1/4 cup cooked ham, finely diced
1/4 teaspoon dried chives
3 tablespoons butter
1 onion, thinly sliced
Pinch savory
1/4 cup maple syrup
1/2 cup water

Roll each breast in flour seasoned with salt and pepper to taste. In skillet, saute mushrooms, ham and chives in 1 tbsp. butter. Slit thick portion of each chicken breast to form pocket; insert spoonful of ham mixture. Secure with skewers.

Add remaining butter to skillet; brown chicken breasts over medium heat. Arrange in shallow casserole. Saute onion in remaining drippings; add savory. Spoon over chicken. Pour 1 tbsp. maple syrup over each chicken breast. Add water to skillet and stir up browned bits from bottom of pan; pour into casserole. Bake, uncovered, in 350 F oven for 30 to 40 minutes. Remove skewers before serving.


CREAMY RICE

1/4 cup rice
3/4 cup milk
1/2 cup heavy whipping cream
2 tbl sugar
1/4 teaspoon vanilla extract
Dash salt
2 tablespoons maple syrup

Place the rice and milk in a heavy-bottomed saucepan with a lid. Bring to a boil; watch until this happens. Turn the heat to simmer, cover the pot and check it after about 10 minutes. Gently stir the rice with a fork. You want the rice to absorb all of the milk and get tender in the process. This shouldn't take more than 20 to 25 minutes. Check often and be patient. This first time will make next time easy.

When the rice is tender, remove the saucepan from the heat. Let it cool. Pour the cream into a mixing bowl and add the sugar, vanilla and salt, stir and taste. Add another spoonful of sugar if it isn't sweet enough for you. Beat the cream until it holds stiff peaks. Stir the cream into the rice. Serve in small bowls and drizzle a little maple syrup on top.
 

MAPLE MILKSHAKE

1 cup milk
3 teaspoons maple syrup
Small scoop of ice cream

Place all ingredients in blender and blend until well mixed, or shake all ingredients well and serve.

Serves one.