Recipes

If you are looking for more recipes, please contact us for one of our maple syrup cookbooks.

MAPLE BUTTER

1 To 1 ½ cup maple syrup
¼  pound butter

Boil maple syrup to soft ball stage (232 to 234 degrees).  Add butter at once and beat until slightly thick.  Pour into containers.  Wonderful on muffins, waffles and pancakes.

MAPLE SYRUP CARAMEL ROLLS 

1 ½ cup Wisconsin pure maple syrup
2/3 cup butter
whole wheat bread dough
butter, sugar and cinnamon 

Place maple syrup in top of double boiler.  Bring to a boil for 5 minutes or jelly stage.  Meanwhile, melt butter in oven in a 13x9x2 baking pan.  Stir in cooked syrup mixing well.  Let cool.  Divide bread dough in half.  On greased counter roll out one part into ¼ thick rectangle.  Brush with butter and sprinkle with sugar and cinnamon.  Roll up tight, beginning with wide side.  Cut with a thread (place thread under roll, pull ends to top and cross, slicing the roll) into 1 slices.  Place slices on top of caramel in pan.  Let rolls double in size.  Bake in preheated 375 degree oven for 25 minutes or until brown.  Remove from oven and let stand for 1 minute and then invert pan on board and cool rolls thoroughly.

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MAPLE SYRUP MUFFINS

1/2 cup milk
1/2 cup Wisconsin pure maple syrup
1 egg
1/4 cup oil
2 cups flour
3 tsp. baking soda
1 tsp. salt

MAPLE TOPPING

1/3 cup granulated maple sugar
1/2  tsp. cinnamon
1/3 cup finely chopped nuts

Beat egg and liquids with a fork.  Add to other ingredients and stir until blended.  Fill muffin tins 2/3 full.  Sprinkle with maple topping and bake at 400 degrees for 20 to 25 minutes.  Serve warm with maple butter.  Yields 12 muffins.

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MAPLE PEANUT BUTTER FROSTING 

3/4 cup Wisconsin pure maple syrup
3/4 cup peanut butter 

Beat together until smooth and blended.  Frost cake.  Great on a spice cake.

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SEVEN MINUTE MAPLE FROSTING 

1 cup Wisconsin pure maple syrup
1 cup sugar
1/4 tsp. cream of tartar
2 unbeaten egg whites

Put maple syrup, cream of tartar and egg whites into upper part of a double boiler.  Beat with a rotary beater until thoroughly mixed.  Place over rapidly boiling water.  Beat consistently with beater and cook about 7 minutes or until frosting will stand up in peaks.  Remove from heat and beat until thick enough to spread. 

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MAPLE NUT FUDGE

1 T. flour
1 cup white sugar
2 cups maple sugar
1/4 cup white corn syrup
1/2 cup milk or cream

Cook to soft ball stage of 236 degrees.  Remove from heat and add 1 tablespoon of butter and ½ cup chopped pecans or butternuts.  Cool slightly and beat until creamy. 

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MAPLE PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES

1 cup crunchy style peanut butter 
1 cup soft butter
1 cup maple sugar 
4 cups flour
1 cup Wisconsin pure maple syrup     
1 tsp. baking soda
2 eggs                 
1 tsp. baking powder
1 tsp. salt  
1 1/2 cup oatmeal                
1 12 ounce pkg. Chocolate chips

Blend the peanut butter and butter.  Add the sugar and maple syrup.  Beat.  Add eggs and beat well.  Sift flour with baking soda, baking powder and salt.  Blend and add to wet mixture.  Add chocolate chips and oatmeal.  Blend thoroughly.  Drop by spoonfuls onto greased cookie sheet.  Bake at 375 degrees for 10 minutes or until golden brown. 

NOTE:  Brown sugar may be used in place of maple sugar.

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CRANBERRIES IN MAPLE SYRUP               

1 cup water
1/2 cup sugar
1/2 pkg. (12 oz.) cranberries
1/4 cup maple syrup
1/4 cup coarsely chopped pecans
1 tsp. grated lemon rind

In a 2-quart saucepan, combine the water and sugar. Cook without stirring over medium heat until the sugar dissolves. Stir in the cranberries, maple syrup, nuts and lemon rind. Simmer just until the berries begin to pop, about 5 minutes. Remove from the heat. Spoon this warm, whole-berry syrup over waffles or pancakes or whip it into softened butter. Store in covered container in the refrigerator.