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  Cornell University

Cornell Maple Program

Sugar Maple Research & Extension

Baking

Baked Goods Recipes

 

Yeast Breads

Maple Rye Bread
Maple Pecan Whole-Wheat Bread
Shaker Daily Loaf
Oatmeal Maple Bread
Maple Pecan Loaf
Ingredients:
  • 2 cups hot water
  • 1/3 cup light molasses
  • ¼ cup pure maple syrup
  • 2 Tbsp shortening
  • 1½ tsp salt
  • 1 package yeast
  • ¼ cup warm water
  • 1 cup un-sifted rye flour
  • 5-6 cups un-sifted all-purpose flour
Directions: Mix first five ingredients until shortening is melted and well-blended, cool. Dissolve yeast in warm water. Add to syrup mixture. Add rye flour and 2 cups flour; beat 4-5 minutes. Add enough flour to make a dough stiff enough to handle. Use remaining flour to cover pastry cloth or board. Knead until dough is smooth and springs back slightly, about 7 to 10 minutes. Dough will be slightly sticky. Place dough in a greased bowl, turn to grease top. Cover with a damp towel; let rise until double (2 hours). Punch down and knead lightly on a floured surface. Divide dough into 2 equal portions. Form each into a ball and place in a greased 8" or 9" round cake pan. Cover with a damp towel and let rise about 1 hour. Bake at 350° for 45 minutes.
Ingredients:
  • ½ cup pecans
  • ½ oz or 2 packages dry yeast
  • ½ cup maple syrup
  • 1 cup warm water
  • 1¾ cups finely ground whole-wheat flour
  • 1 cup unbleached flour
  • ¾ tsp salt
  • 2 Tbsp corn oil
Directions: Roast the pecans first at 375° for 10-15 min. Set aside to cool. Then grind the pecans in food processor. Be careful not to over process them, or you will end up with pecan butter. Dissolve the yeast and 2 Tbsp of maple syrup in the water. Set aside until the yeast begins to foam (about 5 min.). Combine the two flours, salt, and pecan meal in a large bowl. Add the yeast mixture and the remaining 6 Tbsp of maple syrup to the dry ingredients. Mix to form a medium-stiff dough, and continue mixing (or kneading) for 4-5 min. Roll out the dough on a lightly floured surface, form into a loaf, and place it in a lightly oiled loaf pan. Brush the top of the bread with a little oil, and put the pan in a warm place for the dough to rise. (The risen dough should hold a dent when gently touched.) Bake in a preheated oven at 375° for about 40 minutes. Immediately on removing the bread from the oven, lightly brush a little unrefined corn oil on the top crust.
Ingredients:
  • 1 Tbsp active dry yeast
  • Pinch of sugar
  • ¼ cup warm water
  • 6 cups unbleached white flour
  • 2¼ cups milk
  • 2 Tbsp butter
  • 2 Tbsp maple syrup
  • 2 tsp salt
Directions: Dissolve yeast and sugar in the warm water in a large bowl or a food processor. Let proof (become bubbly). Mix in 3 cups of the flour. In a small saucepan, scald skim milk. Remove from heat. Add butter, maple syrup, and salt to milk and mix until butter melts. When liquid has cooled to lukewarm, add to flour in bowl. Stir in more flour, ½ cup at a time, until dough is fairly stiff. Knead dough 10 min. or process 15 seconds or until dough is smooth and elastic. Place dough in a large oiled bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled. Remove dough from bowl and divide it in half. Let dough rest, covered, for 10 minutes. Roll into two loaves and place in loaf pans greased with butter. Cover and let rise until doubled (1 -2 hours). Preheat oven to 350°. Bake loaves for 35-40 min. or until golden brown.

Oatmeal Maple Bread

Ingredients:
  • 1 package yeast
  • 1 cup quick cooking oats
  • 3 cups bread flour
  • 1 tsp salt
  • 1/3 cup maple syrup
  • 1 Tbsp cooking oil
  • 1¼ cups plus 1 Tbsp very warm water
Directions (for bread machine): Put all ingredients into the pan of your bread machine according to the directions for your machine. Use the white bread selection. Press start.
Ingredients:
  • ¾ cup water
  • ½ cup maple syrup
  • 2 Tbsp unsalted butter
  • 2½ cups unbleached all-purpose flour
  • 1 cup uncooked oatmeal (not instant)
  • ¼ tsp salt
  • 1 ½ tsp active dry yeast
  • ½ cup pecan halves
Directions (for bread machine): Pour everything except pecan halves into bread machine in order suggested by manufacturer and bake on FULL CYCLE. Don't use short cycle. Put pecan halves in at raisin/nut beep.

 

Sweet Quick Breads

Maple Banana Bread
Maple Fruit Bread
Maple Date & Nut Bread 1
Maple Date & Nut Bread 2
Maple Date & Nut Bread 3
Old-Time Maple Gingerbread
Maple Nut Loaf
Maple-Nut Bread
Maple Nut Quick Bread
Maple Nut Raisin Bread
Maple Zucchini Bread
Lemon Maple Zucchini Bread
Ingredients:
  • 1 cup brown sugar
  • ½ cup butter
  • 2 eggs, unbeaten
  • 1 cup ripe bananas, mashed
  • 1/8 cup maple syrup
  • 1/8 cup milk
  • 2 cup flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1/8 tsp salt
Directions: Cream sugar with butter. Add and mix the next 3 ingredients. Sift and add the dry ingredients and mix thoroughly. Put mixture in 6x10 greased loaf pan. Bake 40-45 min. in 350°. Sift some confectioners' sugar on bread when cooled.
Ingredients:
  • 2 Tbsp shortening, melted
  • 1 cup maple syrup
  • 1 egg, well beaten
  • Grated rind of 1 orange
  • 2½ cup flour
  • 3 tsp baking powder
  • ½ tsp soda
  • ½ tsp salt
  • ¾ cup nuts, chopped
  • ¾ cup orange juice
Directions: Blend shortening, maple syrup, egg, and rind until creamy. Sift dry ingredients and add nuts. Add to first mixture alternately with orange juice. Bake in greased loaf pan at 350º for 1 hour. Bread is better if "ripened" for at least one day before using.
Ingredients:
  • 1 cup pitted date
  • 1 cup boiling water
  • ½ cup maple syrup
  • 2 cup sifted flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • 1 beaten egg
  • 1 tsp salt
  • ½ cup chopped nuts
  • 1 Tbsp melted shortening
Directions: Shred dates or cut finely. Add soda and boiling water. Mix well together beaten egg, maple syrup, and salt, and add to date mixture. Fold in flour and baking powder sifted together. Add nuts and shortening. Bake 1 hour in slow oven.
Ingredients:
  • 1 cup boiling water
  • 1 cup chopped dates
  • 1 Tbsp butter
  • 1 egg, beaten
  • ½ cup maple syrup
  • ½ cup chopped pecans
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp salt
  • ¾ tsp baking soda
  • 1 cup stirred whole-wheat flour
Directions: Pour boiling water over dates and butter. Stir until butter melts. Add egg, maple syrup, and pecans. Sift together flour, baking powder, salt, soda and combine with flour. Pour liquid mixture into dry ingredients. Stir until just dampened. Pour into greased loaf pan. Bake at 350° for 1 hour. Cool before slicing.
Ingredients (1½ lb loaf):
  • 1 cup water + 2 Tbsp
  • 1 Tbsp butter
  • 1 tsp salt
  • 1 tsp maple syrup
  • 2¼ cups bread flour
  • ¾ cup whole wheat flour
  • 1/3 cup walnuts, chopped, toasted
  • 1/3 cup pitted dates, halved
  • 3 Tbsp nonfat dry milk powder
  • 2 tsp bread machine yeast
Directions (for bread machine): Add ingredients in order given by manufacturer, adding walnuts and dates with flour. Basic/white bread cycle. Light color setting.
Ingredients:
  • 2 cups flour
  • 1 egg beaten
  • 1 cup sour cream
  • 1 cup maple syrup
  • 1 tsp ground ginger
  • ½ tsp salt
  • 1 tsp baking soda
Directions: Combine and sift dry ingredients. Mix maple syrup with beaten egg and add the sour cream. Combine the mixtures and bake in moderate oven for about 40 minutes. Serve with warm maple hard sauce or whipped cream.
Ingredients:
  • 2½ cups sifted cake flour
  • 1 egg, well beaten
  • 1 cup coarsely chopped nuts
  • 1 cup sugar
  • 1 cup milk
  • 3 tsp baking powder
  • ¾ tsp maple flavoring
  • ½ tsp salt
Directions: Grease loaf pan 9 x 5 x 2 1/2 inches generously and dust with flour. Sift together, dry ingredients. Add egg, milk, and flavoring. Mix only until dry ingredients are moistened. Stir in nuts. Pour into prepared pan. Let stand 20 minutes, before baking. Heat oven to 350 degrees bake one hour. For white nut loaf, omit maple flavoring. For thin even slices, wrap loaf in, aluminum foil or plastic. Wrap and store 24 hours before cutting.
Ingredients:
  • 2½ cup flour
  • 1 cup sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 egg, well beaten
  • 1 cup milk
  • ¾ tsp maple syrup
  • 1 cup chopped nuts
Directions: Sift together dry ingredients; add milk, egg, and syrup. Mix only until dry ingredients are moistened. Stir in nuts. Pour into well greased loaf pan. Let stand 20 minutes. Bake 1 hour at 350°.
Ingredients:
  • 2½ cup all purpose flour
  • 1 cup sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 egg, well beaten
  • 1 cup milk
  • ¾ tsp maple syrup
  • 1 cup chopped nuts
Directions: Sift together flour, sugar, baking powder, and salt. In a large bowl, add egg, milk, and maple flavoring to flour mixture. Mix until well moistened. Stir in nuts. Pour into greased 9x5x3 loaf pan. Let stand 20 minutes before baking. Preheat oven to 350. Bake 50 minutes or until tests done with toothpick.
Ingredients:
  • ¼ cup butter
  • ¾ cup milk
  • 1 cup raisins
  • 2 cups flour
  • ½ tsp salt
  • ¾ cup maple syrup
  • 1 egg, well beaten
  • 1 cup chopped nuts
  • 4 tsp baking powder
  • ½ tsp baking soda, dissolved in
  • 1 tsp hot water
Directions: Combine all ingredients in order given. Pour into greased loaf pan and allow to sit 20 minutes. Bake 375˚ for 60 minutes.
Ingredients:
  • 1½ cup flour
  • ½ cup whole wheat flour
  • ¼ cup wheat germ
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 Tbsp sesame seeds
  • 1 egg
  • 1 egg white
  • ½ cup brown sugar
  • ½ cup sugar
  • 2 Tbsp oil
  • ¾ cup buttermilk
  • 1 Tbsp maple syrup
  • 1½ cups zucchini, shredded
  • ¼ cup walnuts, chopped
  • ½ cup raisins
Directions: Preheat the oven to 350°. Spray a loaf pan with Pam. Whisk the flours with the wheat germ, baking powder, baking soda, and salt. Add the walnuts, raisins, and sesame seeds and toss gently. Set aside. Beat the egg, egg white, sugars, and oil with an electric mixer set at medium until smooth. Add the buttermilk and maple syrup and beat again. Stir the flour mixture and zucchini into the batter by hand just until combined.
Ingredients:
  • 3 eggs
  • 1 cup maple syrup
  • ½ cup vegetable oil
  • 1 tsp vanilla
  • zest of 1 lemon, finely grated
  • 1½ cup grated zucchini (or yellow summer squash)
  • 1½ cup unbleached flour
  • 1 cup whole wheat flour
  • 1 Tbsp baking powder
  • ½ tsp salt
Directions: Beat eggs for 2 minutes. Gradually add maple syrup, oil, vanilla, and lemon zest. Stir in zucchini. Combine flours, baking powder, and salt. Make well in center, and then stir in zucchini mixture. Blend until smooth, then turn into greased 5x9 inch pan. Bake at 350° for 50 to 60 minutes, until toothpick comes out clean. Cool in pan 5 to 10 minutes. Remove and cool on wire rack.

 

Corn Breads

Maple Johnnycake
Maple Corn Bread 1
Maple Corn Bread 2
Maple Corn Bread 3
Maple Walnut Corn Bread
Maple Carrot Corn Bread
Maple-Pecan Corn Bread
Mexican Corn Bread
Ingredients:
  • ½ cups yellow corn meal
  • ¾ cup flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 3 Tbsp melted butter
  • 1 egg, beaten
  • ½ cup maple syrup
  • ½ cup of milk
Directions: Preheat oven to 400º. Mix dry ingredients, set aside. Melt butter; add milk, syrup, and egg. Mix with dry ingredients just to moisten. Bake in buttered cornstick or muffin pans 12-15 min., 8”X8: baking pan 18-20 minutes. Best served with maple syrup.
Ingredients:
  • 1 1/3 cup flour
  • 2/3 cup cornmeal
  • 3 tsp baking powder
  • ½ tsp salt
  • 1/3 cup maple syrup
  • ½ cup melted shortening
  • 2 slightly beaten eggs
Directions: Mix dry ingredients together thoroughly. Add syrup, shortening and eggs. Stir until well mixed but do not beat. Turn into greased 9x9 pan. Bake 425° for 25 min.
Ingredients:
  • 1 cup yellow cornmeal
  • ½ cup all purpose flour
  • 1 egg
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 2 Tbsp melted butter
  • ¾ cup milk
  • ¼ cup maple syrup
Directions: Heat the oven to 400°. Grease an 8 x 8 baking pan. Mix all the ingredients together and pour into the pan. Bake for 15-20 min.
Ingredients:
  • 1 1/8 cup cornmeal
  • 1 1/8 cup whole wheat flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 egg, well beaten
  • ½ cup maple syrup
  • ¾ cup milk
  • 3 Tbsp melted shortening
Directions: Mix dry ingredients, and then add the rest. Stir well until well blended, but do not beat. Pour into shallow well-greased pan (9x9” or larger). Bake at 400º for 20 min. Cut into squares and serve hot with butter.
Ingredients:
  • 1 1/3 cups sifted all-purpose flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 2/3 cup cornmeal
  • 2/3 cup milk
  • 1/3 cup maple syrup
  • 2 eggs, lightly beaten
  • ¼ cup butter, melted
  • ¼ cup maple syrup
  • ½ cup walnuts, coarsely chopped
Directions: Heat oven to 375°. 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 ¼ cup maple syrup over batter. Sprinkle with walnuts. Bake for 25 min. or until a toothpick comes out clean.
Ingredients:
  • 1 cup corn flour
  • 1 cup unbleached flour
  • ¼ cup egg substitute
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ cup peeled, finely shredded carrots
  • ¼ cup maple syrup (or any liquid sweetener)
  • 2 Tbsp corn oil
  • ¾ cup soy milk
Directions: Mix together the dry ingredients. Then add the carrots, maple syrup, corn oil, and soy milk. Mix just to combine the ingredients. If you over-mix, the bread will be tough. Oil and flour the loaf pan. Pour the batter into the pan, spreading it evenly. Bake the bread in a preheated oven at 375° for 15 to 20 minutes, or until lightly browned. Carefully remove the baked bread from the pan and cool for five minutes. Serve the bread warm.
Ingredients:
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 Tbsp butter, softened
  • 2 Tbsp brown sugar
  • 2 eggs
  • 1/3 cup maple syrup
  • ¾ cup buttermilk
  • ½ cup chopped pecans
Directions: 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 loaf pan. Bake 350º for 35-40 min. or until bread tests done with a toothpick. Cool for 10 minutes in pan. Serve warm with syrup, if desired.
Ingredients:
  • 3 cup self-rising cornmeal
  • 3 eggs
  • 1½ cups milk
  • 1 cup oil
  • 1 onion, chopped
  • ½ tsp salt
  • Jalapenos, chopped
  • 1½ cups cheddar cheese, grated
  • 3 Tbsp sugar
  • 1 can creamed corn
Directions: Mix and bake in iron skillet at 400˚ until brown.

 

Muffins

Maple Muffins
Maple Apple Muffins
Double Maple Muffins
Maple Applesauce Muffins 1
Maple Applesauce Muffins 2
Maple Bran Muffins 1
Maple Bran Muffins 2
Maple Bran Muffins 3
Maple Bran Nut Muffins
Maple Bran Raisin Nut Muffins
Maple Corn Muffins
Yankee Maple Corn Muffins
Cranberry Maple Muffins
Maple Walnut Oat Muffins
Heavenly Maple Muffins
Maple Apple Nut Muffins
Maple Oatmeal Muffins 1
Maple Oatmeal Muffins 2
Maple Nut Muffins 1
Maple Nut Muffins 2
Maple Walnut Muffins
New England Maple Muffins
Vermont Maple Walnut Muffins
Sour Cream Maple Muffins
Ingredients:
  • 1 egg
  • ¼ cup maple syrup
  • 1¾ cups flour
  • ¼ tsp salt
  • ¼ cup milk
  • ¼ cup oil
  • 3 tsp baking powder
Directions: Beat egg; add milk. In separate bowl, combine flour, baking powder and salt. Add dry ingredients to milk and egg mixture with maple syrup. Add oil. Bake in greased muffin pan for 20 min. at 350˚.
Ingredients:
  • 2 eggs, beaten
  • ½ cup butter
  • 1 cup maple syrup
  • 1½ cups apples, peeled, diced
  • 3 cups flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
Directions: Preheat oven to 350˚. Cream eggs and butter in a bowl until light and fluffy. Add maple syrup and apples. Mix well. Sift in dry ingredients. Stir until moistened. Put into greased muffin tins. Bake 20-25 min.
Ingredients:
  • 1 ½ cup flour; sifted
  • ¼ cup sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ¼ cup shortening
  • ¾ cup oats, rolled
  • 1 egg, beaten
  • ½ cup milk
  • ½ cup maple syrup
Directions: Sift flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in oats. Add liquid ingredients and stir only until dry ingredients are moistened. Fill greased muffin cups 2/3 full. Bake at 400˚for 18-20 min. Let stand in pan a few minutes before removing. Drizzle a sugar or maple glaze over tops of muffins while hot and serve.
Ingredients:
  • 2 cups whole wheat flour
  • 1 Tbsp baking powder
  • 1¼ cups unsweetened applesauce
  • ½ cup maple syrup
  • 2 egg whites
  • ½ cup dark raisins or chopped walnuts
Directions: Combine the flour and baking powder, and stir to mix well. Add the applesauce, maple syrup, and egg whites, and stir just until the dry ingredients are moistened. Fold in the raisins or walnuts. Coat muffin cups with nonstick cooking spray, and fill ¾ full with the batter. Bake at 350˚ for 16 to 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean. Remove the muffin tin from the oven, and allow it to sit for 5 min. before removing the muffins. Serve warm or at room temperature.
Ingredients:
  • ½ cup butter, softened
  • 1 cup maple syrup
  • 1 egg
  • ¾ cup applesauce
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup chopped nuts
  • raw sugar
Directions: In a large bowl, cream together the butter and maple syrup. Add the egg. Stir in the applesauce and vanilla. Set aside. In a separate bowl, sift together flour, baking soda, and salt. Add the dry ingredients to the applesauce mixture and beat just until mixed. Stir in the nuts. Pour the batter into greased muffin tins, filling the tins 2/3 full. Sprinkle the raw sugar over the top. Bake in a 350° oven for 20 minutes.
Ingredients:
  • ¾ cup natural wheat bran
  • ½ cup milk
  • ½ cup maple syrup
  • 1 egg, slightly beaten
  • ¼ cup oil
  • 1¼ cups whole wheat flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 1/3 cup chopped walnuts
For the Glaze:
  • 1 Tbsp butter
  • ½ cup confectioners sugar
  • 1 Tbsp maple syrup
Directions: Combine bran, milk and maple syrup. Mix in egg and oil. Combine remaining muffin ingredients. Add bran mixture, stirring until just moistened. Divide batter into 12 greased muffin tins. Bake at 400˚ for 18-20 minutes.
Glaze: Combine ingredients, stirring to blend, and spread over warm muffins.
Ingredients:
  • ¾ cup maple syrup
  • 2 eggs
  • 2 ½ cup crushed Bran Flakes
  • 1 cup sour cream
  • 1 cup flour
  • ½ cup chopped walnuts
  • 1 tsp baking soda
Directions: Preheat oven to 400˚. Spray 12 muffin pan cups with vegetable spray. In medium sized bowl, blend syrup and eggs. Beat in crushed Bran Flakes. Let stand for 5 min. Beat in sour cream, stir in flour, walnuts and soda just until flour is moistened. (Batter will be lumpy.) Spoon batter into muffin pan cups. Bake 20 min. or until lightly browned.
Ingredients:
  • ¾ cup maple syrup
  • 2 eggs
  • 2½ cups bran
  • 1 cup sour cream
  • 1 cup flour
  • 1 tsp baking soda
Directions: Preheat oven to 400˚. In a large bowl beat syrup and eggs. Mix in bran and let stand 5 min. Beat in sour cream with a wooden spoon. Stir in remaining ingredients. Batter will be lumpy. Spoon into un-greased pans. Bake for 15-20 minutes.
Ingredients:
  • ¾ cup natural wheat bran
  • ½ cup milk
  • ½ cup maple syrup
  • 1 egg, slightly beaten
  • ¼ cup oil
  • 1¼ cup whole wheat flour
  • 3 Tbsp baking powder
  • ½ tsp salt
  • 1/3 cup chopped walnuts
For the Glaze:
  • 1 Tbsp butter
  • ½ cup confectioners' sugar
  • 1 Tbsp maple syrup
Directions: Combine bran, milk and maple syrup. Mix in egg and oil. Combine remaining muffin ingredients. Add bran mixture, stirring until just moistened. Divide batter into 12 greased muffin tins. Bake at 400˚ for 18 to 20 minutes. Combine glaze ingredients, stirring to blend, and spread over warm muffins.
Ingredients:
  • 1 cup flour
  • 1 tsp baking soda
  • 1 cup bran flakes
  • 1/3 cup raisins
  • ½ cup chopped walnuts (optional)
  • 1 cup maple syrup
  • 1 cup sour cream
  • 2 eggs
Topping:
  • 3 Tbsp all-purpose flour
  • 2 Tbsp firmly packed brown sugar
  • 1 Tbsp butter
Directions: Sift flour and baking soda. Add bran flakes, raisins, and walnuts. Combine maple syrup, sour cream, and eggs. Add to dry ingredients and stir until just blended. Fill greased muffin tins ¾ full. Bake at 400° for 15-20 minutes, or until golden brown.
Ingredients:
  • ½ tsp salt
  • 1 1/3 cup sifted flour
  • 3 tsp baking powder
  • 2/3 cup cornmeal
  • 2 eggs
  • 1/3 cup maple syrup
  • 2/3 cup milk
  • ½ cup melted shortening
Directions: Sift dry ingredients. Beat eggs in bowl, add milk, maple syrup, and shortening. Blend dry ingredients in quickly to just moisten flour. Pour into muffin tins and bake at 425º for about 20 minutes.
Ingredients:
  • 2 cups flour
  • 1 cup yellow cornmeal
  • 1 Tbsp baking powder
  • ¾ tsp salt
  • 2 eggs
  • ¼ cup light brown sugar
  • 1 cup milk
  • 1/3 cup maple syrup
  • ¾ stick butter, melted
Directions: Mix flour, cornmeal, baking powder and salt in a large bowl. Whisk eggs and sugar in another bowl until smooth. Add milk and syrup and whisk. Pour over dry ingredients and add 4 Tbsp of the melted butter. Fold until moistened. Fill muffin cups and bake 25-30 min. at 350˚. Brush tops with remaining 2 Tbsp of butter.
Ingredients:
  • 1 cup cranberries; chopped
  • 2½ cups flour
  • 1 tsp salt
  • 6 Tbsp margarine; softened
  • 1 egg
  • 1/3 cup sugar
  • 1 Tbsp baking powder
  • ¼ tsp allspice, ground
  • ½ cup maple syrup
  • ½ cup milk
Directions: Bring milk to room temperature. Preheat oven to 400˚. In a bowl, combine cranberries and sugar. Set aside four one hour at room temperature, stirring occasionally. Sift together the dry ingredients and the spices. In another bowl, beat together the butter, syrup, egg, and milk until smooth. Add the cranberry mixture. Quickly fold in the dry ingredients, until just moistened. Spoon into greased 2" muffin pans. Bake 15-20 minutes. Remove from pans and serve warm.
Ingredients:
  • 1¼ cups old-fashioned oats
  • 1 cup whole-wheat flour
  • ½ cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 eggs
  • 1 cup buttermilk
  • ½ cup maple syrup
  • ¼ cup vegetable oil
  • ½ cup finely chopped walnuts
Directions: Process oats in food processor or blender until reduced to coarse powder. Combine 1 cup oat flour with wheat and unbleached flours, baking powder and soda, and salt. Toss to mix. Beat eggs in separate bowl, and then blend in buttermilk, maple syrup, and oil. Make well in dry ingredients, pour in egg mixture, and stir just to blend. Fold in walnuts. Divide into greased muffin tins. Bake at 400° for 20 minutes, or until golden. Serve hot.
Ingredients:
  • ¼ cup butter
  • ½ cup sugar
  • 1 tsp salt
  • 1¼ cups flour
  • ½ cup milk
  • 2 tsp baking powder
  • ¾ cup rolled oats
  • ½ cup maple syrup
For the Glaze:
  • 1 Tbsp butter
  • ½ cup icing sugar
  • 1 Tbsp maple syrup
Directions: Preheat oven to 350˚, prepare pans with butter, and blend in sugar and salt. Add dry ingredients; blend with pastry cutter until crumbly. Mix in oats. Blend milk and syrup together; pour over dry ingredients stirring only until just combined. Bake for 20 min or until cooked. Spread glaze over when slightly cooled.
Ingredients:
  • 1 cup rolled oats
  • 1 cup apples, coarsely grated
  • ½ cup yogurt, plain
  • 1 egg, beaten
  • 2 Tbsp oil
  • 1¼ cups all purpose flour
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1/3 cup walnuts or pecans, chopped
  • 2/3 cup maple syrup
Directions: In a bowl, combine oats, apple, maple syrup, yogurt, egg and oil. In another bowl, combine flour, baking powder, soda, salt and nuts. Stir liquid ingredients into flour mixture until just combined; do not over-mix. Spoon batter into paper-lined muffin tins. Bake at 400º about 20 min. or until tops are springy to the touch. Let muffins cool on wire rack.
Ingredients:
  • 2 eggs
  • ½ cup brown sugar
  • 1¼ cups buttermilk
  • ¾ cup maple syrup
  • 1¼ cups whole wheat flour
  • 1½ cups rolled oats, plus 3 Tbsp for sprinkling
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
Directions: Preheat oven to 400~. Grease muffin tins or line with paper cups. Whisk together eggs and brown sugar until smooth. Add buttermilk and maple syrup. Whisk and set aside. In another bowl, combine wheat flour, 1½ cups of oats, baking powder, baking soda, and salt. Mix with fork. Add to buttermilk mixture and stir until evenly moistened. Spoon into muffin cups, to the top. Sprinkle about a tsp rolled oats across the top and bake 20 minutes, until a tester comes out clean.
Ingredients:
  • 2 cups unbleached all purpose flour
  • 1 cup quick-cooking oats
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • ¾ cup unsweetened applesauce
  • ½ cup maple syrup
  • ½ cup packed golden brown sugar
  • ¼ cup vegetable oil
  • 1 egg
  • 2 tsp vanilla
Directions: Preheat oven to 400°. Line twelve muffin cups with paper liners. Combine first 6 ingredients in large bowl and stir to blend. Whisk buttermilk, applesauce, maple syrup, brown sugar, vegetable oil, egg and vanilla in medium bowl until well blended. Add to dry ingredients and stir just to incorporate (do not over-mix). Divide batter equally among muffin cups (batter will reach top of cups). Bake until muffin tops are golden brown and tester inserted into center of muffins comes out clean, about 28 minutes. Transfer to rack and cool.
Ingredients:
  • ½ cup maple syrup
  • ¼ cup chopped walnuts
  • 2 Tbsp melted butter
  • 2 cup flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 Tbsp maple syrup
  • 1 egg
  • 1 cup milk
  • ¼ cup vegetable oil
Directions: Preheat oven to 425˚. Grease muffin cups. In each cup put 2 tsp maple syrup, 1 tsp chopped walnuts and ½ tsp melted butter. Sift together dry ingredients and set aside. Beat together syrup, egg, milk and oil. Add to dry ingredients, stirring just enough to blend. Fill each cup 2/3 full. Bake for 20 minutes. Invert muffin tins onto a wire rack covered with wax paper, and let stand for a few minutes. Best when served warm.
Ingredients:
  • 2 cups all-purpose flour
  • 4 tsp. baking powder
  • ½ tsp salt
  • 1 egg
  • ½ cup milk
  • ½ cup maple syrup
  • ¼ cup melted shortening
  • ½ cup chopped nuts
Directions: Sift dry ingredients together in bowl. Combine liquid ingredients; add to dry ingredients, mixing only until all flour is moistened. Stir in nuts. Fill greased muffin cups 2/3 full. Bake at 400º for 18-20 minutes.
Ingredients:
  • 2¼ cup all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup butter, chilled and cut up
  • 2 Tbsp maple syrup
  • 1 tsp maple syrup
  • 3 egg whites, lightly beaten
  • 8 oz plain yogurt
  • ¼ cup chopped walnuts
  • vegetable cooking spray
Directions: Preheat oven to 350º. Combine first five ingredients in large bowl. Cut in margarine with a pastry blender until mixture resembles coarse meal. Combine maple syrup, maple flavoring, egg whites, and yogurt. Add to dry ingredients, stirring until just moistened.
Divide batter evenly among 18 muffin cups coated with cooking spray. Sprinkle walnuts evenly over muffin tops. Bake at 350 for 25 minutes or until muffins spring back when touched lightly in the center. Remove from pans immediately and let cool on a wire rack.
Ingredients:
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 ¼ tsp baking soda
  • ¼ tsp salt
  • 1 stick butter, softened
  • ¼ cup maple syrup
  • 1 ½ cup sour cream
  • 1 egg
  • ½ cup coarsely chopped pecans
Directions: Preheat oven to 400º. Grease 12 standard size muffin cups or line with paper liners. Mix together flour, baking powder, baking soda, and salt. Beat butter at medium speed until light and fluffy. Beat in maple syrup in a slow and steady stream. Beat in sour cream and egg until blended. At low speed, beat flour mixture into butter mixture, ½ cup at a time, until dry ingredients are just moistened. (Do not overmix.) Stir in nuts. Spoon batter into prepared pan, filling cups 2/3 full. Bake muffins until tops are firm and golden, 15-20 min. Transfer pan to wire rack to cool slightly. Turn muffins out onto rack to cool completely.
Ingredients:
  • 2 cups flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp sugar
  • ¼ cup butter, softened
  • 1 egg
  • ¾ cup maple syrup
  • ¼ cup milk
  • ½ cup walnuts, chopped
Directions: Preheat oven to 400º. In large bowl combine dry ingredients. Add softened butter and mix well. Add egg, syrup, and milk stirring until well blended. Fold in nuts. Grease muffins tins and fill a little over half full with batter. Bake for 20-25 minutes.
Ingredients:
  • 1¾ cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter at room temperature
  • ¾ cup maple syrup
  • 1 cup sour cream (nonfat works fine)
  • 1 egg
  • ½ cup chopped pecans
Directions: Preheat an oven to 400˚. Grease muffin tins. In a small bowl, stir and toss together, the flour, baking powder, baking soda, and salt. Set aside. In a medium bowl, beat the butter till smooth, then slowly add the maple syrup, beating constantly. Beat in the sour cream and egg. Stir in the pecans. Add the combined dry ingredients and stir just till blended. Spoon into the prepared muffin tins, filling each cup about 2/3 full. Bake until a toothpick inserted in the middle comes out clean. It will take 15-18 minutes to bake them. Cool in the tins for 5 minutes, then remove.

 

Pastries

Maple Fritters
Maple Coffee Treat
Simple Maple Sweet Rolls
Maple Walnut Sweet Rolls
Refrigerator Sweet Rolls
Quick Maple Sticky Buns
Easy Caramel Rolls
Sticky Buns
Maple Pecan Rolls
Maple Apple Crisp
Maple Pecan Scones
Maple Custard Filled Donuts
Ingredients:
  • 3 eggs
  • 1 Tbsp cream
  • ½ tsp salt
  • 2 cups milk
  • 2 tsp baking powder
  • 4 cups flour
Directions: Combine ingredients and fry in 2" of hot oil in a heavy bottomed pan. Drain on paper towels. Let cool before serving.
Ingredients:
  • 1 cup firmly packed brown sugar
  • ½ to ¾ cup chopped nuts
  • 1/3 cup maple syrup
  • ¼ cup butter, melted
  • 8 oz cream cheese, softened
  • ¼ cup powdered sugar
  • 2 Tbsp butter, softened
  • ½ cup coconut, optional
  • 2 cans (10 oz.) refrigerator biscuits
Directions: Preheat oven to 350˚. Combine brown sugar, nuts, syrup, and melted butter in 9x13 un-greased pan. Blend cream cheese, powdered sugar, and butter until smooth. Stir in coconut. Separate biscuit dough into 20 pieces. Press or roll each to a 4-inch circle. Spoon 1 Tbsp cream cheese mixture onto center of each biscuit. Fold over dough forming finger shaped rolls. Place seam side down in rows of 10 over syrup mixture. Bake 20-30 minutes or until golden brown. Cool 3 min. and turn onto serving plate.
 
Make regular sweet roll recipe. Roll and cut. Grease bottom of pan with butter. Pour maple syrup enough to barely cover bottom, also add 1 Tbsp of melted butter. You can place nuts if desired in syrup. Then place rolls in pan.
 
The recipes that follow give more detailed recipe instructions on a variety of Maple Sweet Rolls.
Ingredients:
  • ¾ cup milk
  • ¼ cup butter
  • 1 egg
  • ¼ cup sugar
  • 1 tsp salt
  • 3 cups all-purpose flour
  • 2 tsp dry yeast
Directions: Put ingredients in your bread machine on the dough cycle. Remove dough from bread machine – pat out into a rectangle. Brush dough with 2 Tbsp. melted butter. Sprinkle with ½ cup maple sugar and then sprinkle ½ cup chopped walnuts. Roll dough jelly roll-style and cut into 1½” wide pieces and place on side in greased pan. Cover and let rise for about 40 min. Bake at 350º for 15-20 min. When rolls come out of oven, spread maple cream on top for frosting.
Ingredients:
  • 2 cups warm water (110°-115°)
  • 2 pkg active dry yeast
  • ½ cup sugar
  • 2 tsp salt
  • ¼ cup shortening
  • 1 egg
  • 6½ – 7 cups flour
Directions: Dissolve yeast in water;¬ stir in sugar, salt, shortening, eggs. Mix in flour until dough is no longer sticky. Place in greased bowl, cover, and place in refrigerator to rise. About 2 hours before baking, remove from fridge and flatten our dough into a large rectangle. Brush dough with 2 Tbsp melted butter. Sprinkle with ½ cup maple sugar and ½ cup chopped walnuts. Roll dough jelly roll style and cut into 1½-inch wide pieces and place cut -side up in a greased pan. Cover and let rise for about 40 min. Bake at 350° for 15-20 minutes. When rolls come out of the oven, spread maple cream on top to frost.
Ingredients:
  • 1 – 1lb thawed frozen bread dough
Topping:
  • 1 stick butter
  • ¼ brown sugar
  • ¾ cup maple syrup
  • ½ cup chopped pecans or walnuts
Filling:
  • ½ stick butter
  • 1 ½ tsp cinnamon
  • 3 Tbsp sugar
  • ½ cup chopped pecans or walnuts
Directions: For the topping, put sugar, butter and maple syrup in saucepan over moderate heat. When butter melts bring to a boil and boil for five minutes, stirring frequently. Pour into 10 inch round cake pan. Sprinkle nuts evenly over syrup.
Next, Roll dough out to a 14x9" rectangle. Spread dough with softened butter. Mix cinnamon and sugar and sprinkle over butter. Sprinkle with nuts. Starting from one long side, roll dough up like a jelly roll, pinching to seal the outside edge. Cut into 12 slices and arrange evenly over topping. (Do not worry about spaces). Let rise in warm place about one hour and bake in 325° oven for about 30 min. Let stand five min. and then place onto a platter or foil. Buns freeze very well.
Ingredients:
  • 7 Tbsp melted butter
  • 1 package refrigerator biscuits
  • ½ cup brown sugar
  • 1 cup pecan halves
  • 1 Tbsp maple syrup
Directions: Preheat oven to 375°. Melt butter, sugar, and syrup on bottom of round 8" cake pan. Sprinkle nuts on melted mix. Stand biscuits up on nuts. Bake 25-30 min. until done.
Ingredients:
  • ½ cup walnuts, finely chopped
  • ¼ cup brown sugar, firmly packed
  • ½ tsp cinnamon
  • ½ cup maple syrup
  • ½ cup plus 1 Tbsp cold butter
  • 2¼ cups flour
  • 1 Tbsp baking powder
  • ¾ tsp salt
  • 1 cup milk
Directions: Preheat oven to 400˚. Mix together walnuts, brown sugar, and cinnamon in bowl. Set aside. In small saucepan, bring maple syrup and 4 Tbsp of butter to a boil over medium heat. Boil for 30 seconds, then scrape into a 9-inch square baking pan. Set aside. Combine flour, baking powder, and salt in a large bowl. Toss to mix. Cut 4 Tbsp of butter into ½-inch pieces, add to the flour mixture, and cut it in until the butter is roughly the size of split peas. Make a well in the mixture and add the milk. Stir gently, just until the mixture forms a damp cohesive mass. If the dough seems a bit wet, work in more flour. Melt the remaining Tbsp butter in a small saucepan. Turn the dough onto a lightly floured surface and knead gently, 5 or 6 times. Using a rolling pin, roll the dough into 9x12-inch rectangle. Brush surface with melted butter. Cover dough evenly with brown sugar mixture, patting down gently. Starting at the 9-inch edge, roll up the dough like a carpet, pinching at the seam to seal. Cut into nine 1-inch slices and lay them flat in the syruped pan. Bake 25 min. Remove from oven and invert onto large plate. Scrape any leftover syrup from pan and spread over buns. Serve hot or warm.
Ingredients:
  • Plain roll dough
  • ¼ cup maple sugar
  • 1 tsp cinnamon
  • 1 cup maple syrup
  • 1 Tbsp butter
  • 1 cup broken pecans
Directions: Roll ½ recipe for plain roll dough on lightly floured surface to ¼ inch thickness. Brush with melted butter and sprinkle maple sugar and cinnamon. Roll as for jellyroll, seal edge and cut in 1-inch pieces. Combine maple syrup and butter. Boil in saucepan to 230°. Cool and pour into cake pan with broken pecans. Place rolls, cut side down in mixture. Cover. Let rise until double in bulk. Bake at 375 degrees F for 25 minutes When cool, remove from pan, bottom side up.
Ingredients:
  • 5 large cooking apples, peeled, sliced
  • ½ cup maple syrup
  • 2 Tbsp butter
  • 1 egg
  • ¼ cup butter
  • ½ cup white sugar
  • ½ tsp vanilla
  • ½ cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup whipping cream
  • ¼ cup maple syrup
Directions: Heat oven to 350°. Butter 10-inch pie plate and spread apples evenly in plate; sprinkle with maple sugar or syrup and dot with butter. In small bowl, beat egg, sugar, butter, and vanilla together until fluffy. Add baking powder, salt and flour until blended. Spread over apples and bake for 45 min. or until apples are tender. Cool. Whip cream, drizzle maple syrup over top and fold in gently. Serve cake/pie warm and top with the maple whipped cream.
Ingredients:
  • 3 cups flour
  • 1 cup pecans, chopped
  • 1½ Tbsp baking powder
  • ¾ tsp salt
  • ¾ cup cold unsalted butter
  • 2/3 cup maple syrup
  • 1/3 cup heavy cream
Directions: Heat oven to 350°. Grease and flour a 9-x-13-inch baking sheet. In a large bowl stir together the flour, pecans, baking powder, and salt. Cut in the butter until the mixture resembles coarse meal. Set aside. In another bowl, whisk together the maple syrup and cream. Make a well in the center of the dry ingredients and pour in the liquid mixture, combining with swift strokes until the dough clings together. Roll out about two inches thick on a lightly floured surface. Cut scones with a three-inch round biscuit cutter and place on baking sheet about two inches apart. Brush tops with additional maple syrup, and bake for fifteen to twenty min. or until lightly browned. Transfer to a rack and cool.
Ingredients:
  • 3½ cups strong white bread flour
  • Half stick unsalted butter
  • 4½ tbsp sugar
  • 1 tsp salt
  • 1½ tsp fast action dried yeast
  • 1 cup warm lowfat milk
  • 1 medium egg
  • ½ tsp vanilla extract
  • 3 tbsp Maple Custard or Maple Pudding
  • Vegetable Oil
  • Maple Sugar or Maple Cream
Directions: In a medium bowl, beat the egg. Add milk and vanilla. Mix well.
In a large bowl, place flour and cut or rub in butter. Stir in sugar, salt, and yeast. Make a well in the center and add the wet ingredients. Stir until the mixture forms a soft dough.
Turn the dough out onto an unfloured surface and knead until silky smooth (about 10-12 minutes). Do not add more flour as you knead.
Split the dough into 11 even sized pieces. Roll each piece into a ball and then flatten into a circle with a rolling pin or smooth, heavy-bottomed mug.  Add a small dollop of maple custard to the center of each piece. Pull up the edges with your fingers and pinch the dough closed. A couple drop of warm water may help to seal the dough.
Carefully roll the raw donut in the palm of your hand until the creases and pinch marks have disappeared into a smooth ball. Place the donuts on greased baking sheets with space between them. Cover and prove in a warm place until doubled in size.
Pour vegetable oil into a wide, heavy-bottomed pan, and fill to about 2 inches depth. Or use a deep fryer. Heat the oil until a cube of white bread dropped into it turn brown in 30 seconds.
Add 3-4 donuts at a time to the hot oil. Fry for 3 minutes, or until golden brown, turning the donuts over frequently. Remove using a slotted spoon and drain onto paper towel. While the donut is still warm, sprinkle maple sugar over the tops or frost with maple cream.

 

Cakes

Maple Breakfast Cake
Kate’s Cosmic Carrot Cake
Chocolate (or Carob) Cake
Maple Corn Bread Cake
Maple Cream Cake
Maple Ginger Glow Cake
Ginger Cake with Pear Sauce
Maple Ginger Cake
Maple Cake Dessert
Maple Syrup Nut Cake
Maple Nut Biscuit Ring
Maple Glazed Pumpkin Ring
Quick Maple Cake
Maple Sour Cream Cake
Maple Sponge Cake
Simple Maple Sponge Cake
Maple Sponge Pudding Cake
Maple Tofu Cheesecake with Granola Crumb Crust
Maple Cheesecake
Maple Pumpkin Cheesecake
Maple Walnut Cheesecake
Maple Sweet Potato Glazed Bundt Cake (Video)
Ingredients:
  • 1 ½ cup sifted pastry flour
  • ½ cup whole-wheat flour
  • 4 tsp baking powder
  • 1 tsp salt
  • ¼ tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 egg, beaten
  • 1 cup maple syrup
  • 2/3 cup milk
  • 1 ½ tsp melted butter
Directions: Sift together first six ingredients. Combine remaining items, and add to dry ingredients. Turn into a greased 9" pan and sprinkle top with cinnamon and maple syrup. Bake for 35 minutes at 400°.
Ingredients:
  • 4 eggs
  • 1 cup maple syrup
  • 1¼ cups oil
  • ½ cup sour cream
  • 1 Tbsp lemon juice
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1 cup whole wheat flour
  • 1 cup unbleached flour
  • 1½ cups finely ground almonds
  • ½ tsp salt
  • 1 Tbsp baking powder
  • 1 tsp cinnamon
  • 1 tsp allspice
  • grated rind of 1 orange
  • 2 cups grated carrots
  • 1 cup raisins
Cosmic Frosting:
  • 12 oz soft cream cheese
  • 2/3 cup maple syrup, room temperature
  • 1 tsp vanilla
  • 1 tsp grated lemon rind (optional)
Directions: Preheat oven to 350°. With an electric mixer, beat the eggs on high speed for 1 minute. Add next five ingredients and continue beating another minute. Sift flour. Toss in the almonds, salt, baking powder, spices, and grated orange. Make a well in the dry ingredients, and then add the liquid all at once. Mix until smooth – just briefly and don't over-mix. Fold in carrots and raisins. Turn into a buttered 9x13" baking pan. Bake for 35-40 minutes, until a toothpick emerges clean. Frost when cool.
For the frosting, beat the cream cheese with an electric mixer, drizzling in the maple syrup and vanilla. Mix until lump-free, adding the lemon rind if you like.
Ingredients:
  • 1 cup unbleached flour
  • 1¼ cups whole-wheat pastry flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup cocoa powder (or carob)
  • ½ cup brown sugar
  • ½ cup corn oil
  • ¾ cup water
  • 1¼ cups maple syrup
  • 1 Tbsp cider vinegar
  • 2 tsp vanilla
Directions: Sift the two flours together, along with the baking soda, salt, and carob powder. Stir in the brown sugar. In a large mixing bowl, stir together the oil, water, honey, cider vinegar, and vanilla until well blended. Then add the dry ingredients, mixing at medium speed until well blended (about 2 min.).
Lightly oil and flour the cake pans. Divide the batter equally between the two pans and bake the cakes in a preheated oven for about 20 minutes at 350°, or until done (a toothpick comes out of the center clean). Cool the cakes for about 10 minutes, then remove from the pans and cool completely. Frost the cakes with an icing of your choice.
Ingredients:
  • 1 1/3 cups sifted all-purpose flour
  • 4 tsp baking powder
  • ½ tsp salt
  • 2/3 cup cornmeal
  • 2/3 cup milk
  • 1/3 cup maple syrup
  • 2 eggs, lightly beaten
  • ¼ cup butter, melted
  • ¼ cup maple syrup
  • ½ cup walnuts, coarsely chopped
Directions: Heat oven to 375°. 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 ¼ cup maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or until a toothpick comes out clean.
Ingredients:
  • 2½ cup cake flour
  • 3 tsp baking powder
  • ½ tsp soda
  • ½ tsp salt
  • ½ cup butter
  • ½ cup brown sugar
  • 2 eggs
  • ½ tsp vanilla
  • ¾ cup maple syrup
  • ½ cup milk
For the Maple Butter Frosting:
  • 1/3 cup maple syrup
  • 3 cup powdered sugar
  • 4 Tbsp butter
  • 1 egg white
  • Dash salt
Directions: Sift first 4 ingredients together; set aside. Cream butter with brown sugar. Add the next 4 ingredients. Add them alternately to the dry ingredients; beat until smooth. Bake in an 8x12 loaf pan at 375˚ for 35-45 min. Frost as follows: Combine syrup and butter in top of double boiler. When butter is melted, gradually add sugar. Place over hot water and let stand 10 min., stirring occasionally. Remove from heat. Beat one egg white stiff, with salt added. Fold maple mixture and spread on cake.
Ingredients:
  • 2 Tbsp butter
  • 1 cup water
  • 1 package (14 oz) gingerbread mix
  • 1 egg white
  • 1/8 tsp salt
  • 1/8 tsp cream of tartar
  • 1 tsp lemon juice
  • ¾ cup flaked coconut
  • ¾ cup maple syrup
Directions: Add butter and ½ cup water to mix. Blend. Beat ½ minute on low speed. Fold in ½ cup coconut. Pour into greased 1½-quart ring mold or bowl with funnel in center. Bake in preheated moderate oven, 350°, 40-45 min. or until done. Cool in pan 10 min. Turn out into rack; cool completely. Cook maple syrup over medium heat without stirring until ½ tsp dropped into one cup of very cold water forms a soft ball when rolled between fingers. This takes about 10 min. Remove from heat while making test. Meanwhile, add salt and cream of tartar to egg white and beat until stiff. Add hot syrup, pouring in a thin stream while beating at high speed. Continue beating until thick, pale, and fluffy. Beat in lemon juice. Spread over cake. Toast remaining ¼ cup coconut and sprinkle over cake.
Ingredients:
For the Cake:
  • 1/3 cup butter, plus more for greasing pan
  • 2 tablespoons maple syrup
  • 1/3 cup sugar
  • 1 egg
  • 1½ cups unbleached white flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1½ tsp ginger
  • ½ tsp allspice
  • ¼ tsp grated nutmeg
  • 1 cup buttermilk
For the Pear Sauce:
  • 2 cups water
  • ¼ cup plus 1 Tbsp sugar
  • 3 Anjou pears
Directions: Preheat oven to 350°. Grease a 9x9-inch baking butter. Cream margarine, maple syrup, and sugar until smooth. Mix in egg. Combine flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg. Add to batter alternating with buttermilk. Mix until smooth. Pour batter into baking pan and bake for 30 min. or until a cake tester comes out clean. Meanwhile, make the pear sauce.
Pear Sauce: In a large saucepan, combine water and sugar and bring to a simmer. Poach pears in simmering sugar-water for about 10 min. or until soft. Drain pears and puree them with 1 Tbsp sugar in a blender until smooth. Serve over cooled cake.
Servings: 9
Ingredients:
  • ½ cup white sugar
  • 2 Tbsp shortening
  • 1 egg (beaten well)
  • 1 Tbsp soda
  • ½ tsp salt
  • ¼ cup molasses
  • ¼ cup maple syrup
  • ½ cup sour milk
  • 1 tsp ginger
  • 1½ cups flour
Directions: Mix ingredients in order as given, beat well. Bake in 350° oven for 35-40 min. 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.
Ingredients:
  • 1 lemon cake mix (or white cake)
  • 1 can 19 oz unsweetened crushed pineapple
  • ¼ cup maple syrup
  • 8 oz cream cheese
  • 1½ cups milk
  • 1 Tbsp maple syrup
  • 1 package lemon or vanilla instant pudding
  • Whipped Topping
Directions: Mix the pineapple and the ¼ cup of maple syrup together and set aside. Mix cake mix and bake as directed on box (use an 9X13 inch pan or larger). When the cake is baked and removed from the oven, immediately spread the pineapple and maple syrup mixture over the cake. Let cool for at least on hour. Beat cream cheese in medium size bowl and blend in milk, maple syrup, and pudding until real smooth. Spread over cake and refrigerate until ready to serve. Top with whipped topping and drizzle maple syrup over each serving.
Ingredients:
  • 2¼ cups flour
  • 2/3 cup white sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 cup maple syrup
  • ½ cup soft shortening
  • ½ cup milk
  • 2 eggs
  • 1 cup chopped nuts
Directions: Sift dry ingredients together into bowl. Add syrup, shortening and milk; beat 2 min. Add eggs and beat 2 minutes. Add chopped nuts and mix well. Pour into 2 greased and floured 9" pans. Bake in 350º oven for 25-30 min. Frost.
Ingredients:
  • ½ cup butter
  • ¾ cup brown sugar, firm pack
  • ½ cup walnuts, chopped
  • ¼ cup maple syrup
  • 2 cans flaky biscuits (10 oz each)
Directions: Heat the oven to 350˚. Lightly grease 12-cup fluted tube pan. In a med. saucepan, melt butter, stir in brown sugar, pecans and syrup. Pour ¼ cup sugar mixture into prepared pan. Separate the biscuit dough into 20 biscuits. Stand the biscuits on edge, slightly overlapping, around the pan. Pour the remaining sugar mixture over the biscuits. Bake at 350˚ for 25 to 35 min. or until golden brown. Cool 3 min and invert onto a serving plate.
Ingredients:
Pumpkin Ring:
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp salt
  • ½ cup unsalted butter; softened
  • ¾ cup packed light brown sugar
  • 2 eggs
  • 1 cup solid-pack canned pumpkin
  • 1/3 cup maple syrup
  • 1 tsp vanilla
Glaze:
  • 1 cup confectioners' sugar
  • 2 Tbsp sour cream
  • 1 Tbsp maple syrup
  • 1 Tbsp fresh lemon juice
Directions: Heat oven to 350º. Grease a 6½-cup capacity ring mold. Sift together flour, baking soda, cinnamon, allspice and salt; set aside.
Beat butter and brown sugar with an electric mixer until light. Add eggs, one at a time, mixing well after each addition. Stop mixer and add pumpkin, syrup and vanilla. Mix in on low speed. Add dry ingredients and fold in with a rubber spatula.
Transfer batter to prepared pan. Bake until a toothpick inserted in the center comes out clean, 30 to 35 min.. Cool in pan 5 min. then carefully loosen from sides of pan with a small knife Invert onto a wire rack placed over a sheet of waxed paper.
Meanwhile, prepare glaze. Sift confectioners' sugar into a medium bowl. Add remaining ingredients and mix until smooth. Spoon over warm cake, letting glaze drip down sides. Cool completely.
Ingredients:
  • 1 package yellow cake mix
  • 1/3 cup sugar
  • 1 tsp cinnamon
  • 1 cup maple syrup
  • ½ cup chopped nuts
Directions: Bake cake in 13x9 inch pan as directed on package. Cool 5 minutes. Cut cake into large diamond shapes. Mix sugar and cinnamon and sprinkle over top of cake. Heat syrup slightly, pour over cake. Sprinkle with nuts. Let stand a few min. Serve warm or cool.
Ingredients:
  • 1 egg
  • 1 cup maple sugar
  • 1 cup sour cream
  • 1 tsp vanilla
  • 1½ cups flour
  • 1 tsp baking soda
  • ½ tsp salt
Directions: Beat eggs thoroughly, add sugar and continue beating. Add sour cream alternately with flour, which has been mixed and sifted with baking soda and salt. Add flavoring, stir well and turn into greased 9" square pan. Bake at 350° for 25-30 min. Serve plain or frosted.
Ingredients:
  • ¾ cup maple syrup
  • 4 eggs, separated
  • ¼ tsp salt
  • ½ tsp vanilla
  • 1 cup sifted cake flour
  • ½ tsp baking powder
Directions: Heat syrup to boiling point; slowly pour on the beaten egg whites, beating constantly. Fold in beaten egg yolks, vanilla, salt, flour, and baking powder. Bake in tube pan at 325° for 50 min.
Ingredients:
  • 1 cup maple syrup
  • 6 eggs
  • 1 cup flour
  • 1 tsp vanilla
Directions: Separate eggs. Put whites in large bowl, yolks in medium bowl. Sift flour several times, put in small bowl. Beat egg whites until stiff, but not dry. Set aside. Beat yolks until light, add syrup and vanilla. Beat again to mix well. Pour yolk syrup mixture into whites and fold gently with wire whip until blended. Gradually add flour 1 tbsp. at a time while folding mixture. When blended, pour in large tube pan (lightly greased with butter and dusted with flour). Bake at 325º for about 1 hr. Cool on rack, then remove cake from pan. This cake is especially good with no frosting but great topped with berries and whipped cream.
Serves 10-12.
Ingredients:
  • ½ cup Unsalted butter; softened
  • ¾ cup sugar
  • 2 cup flour
  • 2 tsp baking powder
  • 1 pinch salt
  • 1 cup milk
  • ½ cup unsalted butter, melt/cool
  • 1 cup maple syrup
  • 1 tsp vanilla extract
  • Creme fraiche
Directions: Preheat an oven to 350˚. Butter a 2-quart glass casserole or other baking dish. In a bowl, combine the sugar, flour, baking powder, and salt and stir to mix well. Whisk in the milk and ¼ cup of the butter to blend well. Scrape the fairly stiff batter into the prepared baking dish. In a saucepan, bring syrup to a boil. Remove from the heat and stir in the remaining ¼ cup butter and the vanilla. Immediately pour the mixture over the pudding batter. Bake until puffy, bubbling, and golden brown, 35-45 min. Serve warm. Offer crème fraiche or a pitcher of cream for topping the pudding at the table.
Ingredients:
  • 1½ cups granola
  • 1½ cups soy milk
  • 4½ Tbsp arrowroot
  • 1 Tbsp vanilla
  • 1 Tbsp almond extract
  • zest of 1 lemon
  • 2 Tbsp lemon juice
  • 1½ cup all-purpose flour
  • cinnamon, to taste
  • sea salt
  • 6 Tbsp melted butter
  • 4 Tbsp maple sugar
  • 1¾ cups cashews
  • 1 lb tofu, blanched and pressed
  • 1 cup maple syrup
Directions: Preheat oven to 350°. To make the Granola Crumb Crust, place granola in food processor, and process until finely ground. Add the flour, a pinch of sea salt, and cinnamon, and process to combine. Whisk butter and maple syrup together, and then slowly pour through the feed tube while pulsing the machine. Process just until the crumb holds together. Press crumb mixture along bottom and sides of a springform pan, and bake for 10 min. To begin the tofu filling, grind cashews in food processor until finely ground. Add blanched tofu and process until combined. In a separate container, combine the remaining ingredients, making sure the arrowroot has been completely dissolved. Add this mixture to the food processor. Blend until smooth, scraping the bottom of the food processor to loosen any packed down cashews. Pour into the prepared springform pan, and bake until firm, about 50-60 min. Remove from oven and cool briefly before transferring to a refrigerator to chill. It is ready to serve when the sides pull away from the pan. Un-mold from pan and garnish with fresh fruit or a fruit glaze.
Ingredients:
  • 8 oz cream cheese-softened
  • 8 oz whipped topping
  • ½ cup maple sugar
  • 1 pre-made graham cracker pie crust
Directions: Mix all ingredients together and pour into crust. Chill overnight.
The following video was produced by Tim Davis Creations:
Ingredients:
  • Graham cracker crust (8" springform pie pan)
  • 1 lb Low-fat cottage cheese
  • ½ cup plain low-fat yogurt
  • ¾ cup pumpkin puree
  • ¼ cup flour
  • 3 eggs
  • 1 tsp vanilla
  • ¼ cup maple syrup
  • ½ tsp pumpkin pie spice
Directions: Preheat oven to 325˚. Put all into blender, a little at a time, alternating wet and dry. Process until smooth, then pour into crust and spread evenly. Bake for about 50 min. Cool before serving. May be topped with yogurt flavored with 2 Tbsp maple syrup.
Ingredients:
  • 1/3 cup butter
  • 1/3 cup finely chopped walnuts
  • 1 pk (11-oz) no bake cheesecake mix
  • 1 ½ cup cold milk
  • 2 Tbsp maple flavor syrup
  • ¼ tsp ground cinnamon
  • ¾ cup walnut topping
Directions: Melt butter in small skillet. Add walnuts; cook until lightly toasted, about 3 min. Stir in cheesecake crust crumbs. Press crumb mixture onto bottom of 8-inch square pan that has been lined with foil. Mix milk with filling mix, syrup and cinnamon at low speed of electric mixer until well blended. Beat at medium speed 3 min. Spread over crust. Chill at least 1 hour. Heat topping just before serving. Cut into squares. Serve with warmed topping.

 

Pies

We have so many pie recipes, we split them into three separate categories below:

 

Fruit Pies (including pumpkin)

Maple Apple Pie
Maple Apple Oat Pie
Crumb Topping
Deep-Fried Cherry Pies
Maple Raisin Pie
Maple Rhubarb Pie 1
Maple Rhubarb Pie 2
Shaker Boiled Cider Pie
Maple Key Lime Pie
Maple Pumpkin Pie
Maple Sugar Pumpkin Pie
Low-Fat Maple Pumpkin Pie
Ingredients:
  • 5 cups sliced apples
  • ½ cup sugar
  • 2 tbsp flour
  • ½ tsp cinnamon
  • Dash of salt and nutmeg
  • ¼ cup maple syrup
  • ½ cup sour cream
  • Pastry for double crust 9" pie
Directions: Combine dry ingredients and sprinkle 2 Tbsp of it over bottom of piecrust. Add the rest to apples, along with maple and sour cream and stir. Turn into pie and cover with lattice top. Bake at 425º for 15 minutes, and then bake at 325º for 45 minutes longer or until nicely browned. Remove from oven and cool.
Ingredients:
  • Pie crust for 1 9-inch pie
  • 8 cups apples, peeled, cored, thinly sliced
  • ½ cup maple syrup
  • 1½ Tbsp cornstarch
  • ½ tsp finely grated lime zest
  • Juice of 1 lime (1 Tbsp)
  • 2 Tbsp butter
  • Crumb topping
Directions: Prepare pastry crust and line a 9-inch pie pan and chill. Preheat oven to 425˚. Put sliced apples in bowl and add maple syrup. Stir to coat slices. Sift cornstarch over apples, and stir. Mix in lime zest and juice. Turn apples into chilled crust and pat into even mound. Dot with butter. Cover pie with loosely tented foil. Bake for 20 min. reduce oven to 375˚ and bake for 10 more min. Remove foil and add oatmeal crumb topping. Bake for another 45-60 min., until juices bubble out thickly. If topping starts to get too dark, cover loosely with foil. Cool on rack.
Good for single crusted pies or crisps.
Ingredients:
  • ½ cup flour
  • ½ brown sugar, firmly packed
  • 1/3 cup old-fashioned oats
  • Pinch of salt
  • Pinch cinnamon (or more to taste)
  • 4 Tbsp cold butter
Direction: Toss flour, sugar, oats, salt, and cinnamon to mix in bowl. Cut butter into mixture until mix is uniform and gravely in texture. Refrigerate, covered, until ready to use. Freeze for longer storage.
Ingredients:
  • 1 cup all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 2 Tbsp shortening
  • 1/3 cup boiling water
  • 1 cup cherry pie filling
  • Oil for deep fat frying
  • ¼ cup maple syrup
  • ¼ cup whipped topping
Directions: In a small bowl, combine the flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water just until moisten. Turn unto a lightly floured surface; knead 8-10 times. Divide dough into four portions; roll each into an 8-in. circle. Place ¼ cup of pie filling in the center of each circle. Fold dough over filling; secure with toothpicks. In an electric skillet, heat 1 inch of oil to 375°. Fry pies, folded side down, in the oil for 2-3 min. or until lightly browned. Turn and fry 2-3 min. longer. Drain on paper towels. Remove the toothpicks. Serve with syrup and whipped topping.
Yield: 4 servings
Ingredients:
  • 1 cup water
  • 1 ½ Tbsp cornstarch
  • 1 cup maple syrup
  • 1 cup raisins
  • pastry for 8" pie
Directions: Combine water and cornstarch in a saucepan. Add maple syrup and blend well. Add raisins and bring to a boil, stirring constantly until mixture thickens, then continue cooking until transparent, about 5 min. Remove from heat and cool. Pour into pastry lined 8" pie plate. Cover with a lattice top made from strips of pastry. Bake at 425° until crust is golden brown, about 20 min.
Ingredients:
  • 3 cups rhubarb, cut up
  • 1 egg
  • 2 Tbsp flour
  • 2/3 cup maple syrup
  • 2/3 cup sugar
  • Pinch of salt
Directions: Beat egg; add sugar, syrup, and flour. Mix well and add rhubarb. Put into two-crust pie. Bake at 425° for 15 minutes. Reduce heat to 350° until it bubbles (approximately 30 minutes).
Ingredients:
  • 10 inch pie shell, unbaked
  • 4 cups rhubarb, cut
  • ½ cup maple syrup
  • ½ cup sugar
  • 1/3 cup all-purpose flour
  • 1 cup sour cream
  • ½ cup flour
  • ½ cup brown sugar
  • ¼ cup soft butter
Directions: Arrange rhubarb in pie shell. In small mixing bowl, mix maple syrup, sugar, and flour. Stir in sour cream and pour evenly over rhubarb. Add a few strawberries on top, when they are available. In separate bowl, combine flour, brown sugar and butter until crumbly and sprinkle over top of rhubarb. Bake at 425° for 15 min. Reduce heat to 350° and bake for approximately 30-35 minutes longer.
Ingredients:
  • 1 pie crust for 9-inch pie
  • ¾ cup boiled cider
  • ¾ cup maple syrup
  • 2 Tbsp butter
  • 3 eggs, separated, room temperature
  • 1/8 tsp nutmeg
Directions: Preheat oven to 350˚. Gently warm the boiled cider, maple syrup, and butter in saucepan, just until butter melts. Transfer to larger bowl, and cool slightly. Whisk in salt and egg yolks. Beat egg whites until stiff peaks form. Quickly whisk them into cider mixture. Pour filling into chilled crust, and bake about 40 min. Top will be dark brown and the pie will be wobbly. Cool on rack, dusting the surface with nutmeg. Serve slightly warm, or refrigerate and serve cold. Great with vanilla ice cream or whipped cream.
Ingredients:
  • 1½ cups graham cracker crumbs
  • 1½ cups key lime juice
  • Whipped cream
  • 1 lime or lemon, cut into wedges (optional)
  • Maple syrup
  • 2 cans (14 oz) evaporated milk
  • 3 Tbsp sugar
  • 3 Tbsp unsalted butter, melted
  • 10 egg yolks
Directions: Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press into the bottom and up the side of a 9-inch pie plate. Bake at 325° for 10 min. Remove and set aside. Whisk together the egg yolks and evaporated milk in a large bowl until smooth. Add the key lime juice and mix well. Pour the lime mixture into the baked pie shell. Bake at 325° for 20 min. Cool. Refrigerate, covered, for at least 4 hours before serving. Pour a small pool of maple syrup on each dessert plate. Top with a slice of pie. Pipe a rosette of whipped cream on the plate next to the pie. Garnish with lime wedges.
Ingredients:
  • 1 unbaked 10" pie shell, well chilled, fluted edge
  • Leaf shapes cut from pastry scraps
  • 1½ cups pumpkin purée, fresh or canned
  • ½ cup maple syrup
  • 1½ cups milk
  • 2 eggs, lightly beaten
  • 2 Tbsp flour
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground ginger
  • ½ tsp salt
Directions: Preheat oven to 425˚. Mix together pumpkin, syrup, milk, and eggs. Whisk together until smooth. Stir in flour, cinnamon, nutmeg, ginger and salt. Mix until well blended. Pour pumpkin mixture into pie shell. Bake about 40 min. until filling is firm and a knife inserted in center comes out clean. Let cool. While cooling, place leaf shapes in oven on cookie sheet and bake until golden brown. Garnish top of pie with baked leaf shapes. Let cool completely before cutting with a sharp knife.
Ingredients:
  • 16 oz pumpkin, canned, solid pack
  • 2 Tbsp flour
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • 1 Tbsp butter, softened
  • 1 cup sugar
  • 1 cup milk
  • 2 Tbsp maple syrup
  • 2 eggs
  • 1 unbaked 9" pie shell
  • Whipped cream (optional)
Directions: In a mixing bowl combine pumpkin, flour, cinnamon, nutmeg, ginger, butter, sugar, milk, syrup, and eggs, and mix well. Pour into the pie shell. Bake at 425˚ for 15 minutes. Reduce heat to 350˚ and continue baking for about 45 min. or until a knife inserted near the center comes out clean. Cool to room temperature. Refrigerate. Garnish with whipped cream if desired.
Ingredients:
  • 2/3 cup sugar
  • ¼ cup nonfat liquid creamer
  • 1¼ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • ½ tsp salt
  • 1 can pumpkin (16 oz)
  • ¼ cup maple syrup
  • ½ cup substitute eggs
  • 1 egg white
  • 1¼ cup evaporated skimmed milk
  • 1 deep-dish 8" or regular 9" pie crust, commercial or homemade
  • 8 pecan halves (optional)
Directions: Preheat the oven to 425°. In a small bowl, combine the sugar, creamer, cinnamon, ginger, cloves, nutmeg, and salt and mix well. In a large bowl, add the pumpkin, syrup, substitute eggs, egg white, and milk, and mix well with a large whisk or spoon to blend thoroughly. Fill the pie crust. Around the edge, place the pecan halves (optional) rounded side down on the filling, but touching the edge of the crust, long ends pointing toward center, or in a circle around the center so that there will be one pecan half per slice. Carefully place the pie on the next-to-lowest rack in the center of the oven and bake for 15 minutes. Lower the heat to 350° (put foil on the crust edges if browning too quickly), and bake for an additional 40-55 minutes, or until a knife inserted in the center comes out clean. Serve warm, room temperature, or cold.

 

Nut Pies

Maple Nut Pie
Maple Syrup Nut Pie
Maple Pecan Pie 1
Maple Pecan Pie 2
Maple Pecan Pie 3
Maple Pecan Pie 4
Maple Pecan Tartlets
Maple Sugar Pecan Pie
Low-Calorie Maple Pecan Pie
Maple Walnut Pie 1
Maple Walnut Pie 2
Maple Walnut Pie 3
This pie tastes like maple ice cream. If you double the recipe, it makes three 8-inch pies.
Ingredients:
  • ½ cup milk
  • 1 cup maple syrup
  • 2 egg yolks, slightly beaten
  • 1 Tbsp gelatin
  • Cold water
  • 1 Tbsp maple syrup
  • 2 egg whites, stiffly beaten
  • 1 cup whipped cream
  • ½ cup chopped nut meats
Directions: Heat together the milk and maple syrup. Stir ½ cup of this into the egg yolks and return this mixture gradually to the hot syrup mixture, beating constantly. Cook this mixture a little; then add the gelatin, which has been softened in a little cold water. Add the maple syrup and chill the mixture until it begins to thicken. Fold in the egg whites, and then add the shipped cream and chopped nut meats. Pour the mixture into a baked pie shell.
Ingredients:
  • Pastry for 2-crust pie
  • 1 cup maple syrup
  • ½ cup water
  • 3 Tbsp cornstarch
  • 2 Tbsp cold water
  • ¼ cup nuts, chopped
Directions: Boil the maple syrup and ½ cup of water for 5 minutes. Blend the cornstarch with the 2 Tbsp of water and add to the syrup. Cook, stirring constantly, until mixture is smooth and transparent. Add the butter and chopped nuts and let it cool. Bake between two crusts at 400° for 25-30 minutes.
Ingredients:
  • ¼ cup butter
  • ½ cup sugar
  • ½ tsp salt
  • 1 cup maple syrup
  • 3 eggs
  • 1 cup pecan halves
  • 1 unbaked, 8” pie crust
Directions: Melt butter; add sugar, salt, maple syrup, and eggs. Beat mixture with beater until well blended. Add the pecans, breaking larger pieces. Pour filling into piecrust. Bake the pie at 375º for about 35 min. or until filling is set.
Ingredients:
  • ¼ cup butter, melted
  • 1 cup dark brown sugar
  • 1 cup maple syrup
  • 3 eggs, well beaten
  • ¼ tsp salt
  • 1 tsp vanilla
  • 1 cup pecans
  • 1 9-inch pie shell
Directions: Cream butter and sugar. Add syrup, eggs, salt, and vanilla. Mix together and add pecans. Bake for 5 minutes at 450°, then reduce heat to 350° and bake for about 40 minutes until firm.
Ingredients:
  • Pastry for one crust
  • ¾ cup sugar
  • 1 cup maple syrup
  • 2 eggs, slightly beaten
  • 4 Tbsp butter
  • 1 tsp vanilla
  • 1 cup pecans, coarsely broken
Directions: Line pie plate with pastry. Boil sugar and syrup for about 2 min. Pour slowly over beaten eggs, stirring vigorously. Add butter, vanilla, and nutmeats. Pour into unbaked pastry lined pie plate. Bake at 400° for about 30 minutes.
Ingredients:
  • 1½ cup sugar
  • 2 Tbsp flour
  • 2 eggs
  • 1 cup maple syrup
  • ¼ tsp salt
  • ½ tsp vanilla
  • 1 Tbsp butter
  • ¼ tsp vinegar
  • 1 cup pecans, chopped
Directions: Mix sugar, flour, salt, and cream with butter and eggs. Add other ingredients and mix well. Pre-bake a 9" pie shell at 425˚ for 5 min. Add the filling and reduce heat to 350˚. Bake until a knife comes out clean, about 45 minutes.
Ingredients:
  • ½ cup butter, softened
  • ½ cup sugar
  • 1 egg
  • 2 tsp almond extract
  • 1¾ cups flour
  • 1 cup powdered sugar
  • ½ cup butter, softened
  • 1/3 cup dark corn syrup
  • 1½ cups chopped pecans
  • 36 pecan halves
  • ½ cup maple syrup
Directions: Preheat oven to 400°. Combine ½ cup butter, ½ cup sugar, egg, extract, and flour in a large bowl. Beat at medium speed until mixture forms coarse crumbs. Grease 36 mini muffin cups. Press 1 Tbsp of dough mixture into cups. Bake for 6-9 minutes or until pale golden colored. Remove from oven and lower temperature to 325°. In a medium saucepan combine powdered sugar, ½ cup butter, and corn syrup. While stirring constantly, cook over medium heat until mixture just starts to boil (about 5 min.). Remove from heat and stir in chopped pecans. Carefully spoon mixture into baked shells. Place the maple syrup in a small saucepan and simmer until liquid is reduced about half and thickened. Dip each pecan half into the reduced maple syrup and place on top of each tartlet. Sprinkle remaining maple syrup over tartlets if desired. Bake for 5 minutes. Cool for 30 minutes, then serve.
Ingredients:
  • ¼ cup butter, softened
  • 1 cup brown sugar
  • 1 cup light corn syrup
  • 3 eggs
  • ¼ tsp salt
  • 1 Tbsp flour
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 unbaked pie crust
  • 1½ cups pecans
  • ¼ cup maple sugar
Directions: Preheat the oven to 350°. Cream the butter and sugar together until well mixed. Beat in the syrup and whip until combined. In a separate bowl, beat the eggs and salt until fluffy. Combine the eggs with the sugar mixture, flour, vanilla, cinnamon, and nutmeg. Pour the batter into the pie crust. Sprinkle the pecans on the top and bake for 45 minutes. Dust with maple sugar hot out of the oven.
Ingredients:
  • 1 vanilla cookie crust
  • 1 cup Splenda sweetener
  • 1 cup maple syrup
  • 2 Tbsp butter, softened
  • 1½ tsp liquid Sweet'N Low sweetener
  • 1½ tsp vanilla
  • 4 eggs, lightly beaten
  • 1 cup pecan halves
Directions: Preheat oven to 350°. In a medium saucepan mix Splenda, syrup, butter, and Sweet'N Low until thoroughly combined. Bring to a boil over medium high heat. Remove from heat, pour into a plastic bowl, and cool until barely warm. You can speed this step up by placing in the refrigerator. When syrup mixture is barely warm add eggs and vanilla extract and mix thoroughly. Sprinkle pecans evenly in the bottom of the crust. Pour filling carefully over pecans. Bake about 30 minutes or until set. Cool in pan on a rack. When completely cool, refrigerate at least 2 hours. Cut into 8 equal servings. Store covered in the refrigerator.
Ingredients:
  • 1 pie crust, 9-inch
  • 4 eggs
  • 1½ cups Dark maple syrup
  • 2 Tbsp flour
  • 3 Tbsp melted butter, cooled
  • 2 tsp vanilla
  • ¾ cup walnuts
    • Optional garnish:
      • whipped cream
      • maple syrup
      • walnuts
Ingredients:
  • 2 Tbsp butter
  • ¼ cup flour
  • 1 cup maple syrup
  • ½ cup water (or fresh maple sap in season)
  • ¾ cup walnut halves or pieces
  • Pastry for one 8" or 9" pie shell
Directions: Melt butter in small saucepan. Add flour all at once. Cook, stirring constantly, until mixture is golden brown. Add syrup and water. Heat mixture whisking constantly until thickened. Allow to cool for 10 minutes. Add nuts. Pour warm filling into prepared pit shell. Bake at 350º on center rack of oven for 35-4O minutes or until filling is set and crust is golden brown. Cool on wire rack. May be decorated with nuts, pastry maple leaves, etc. Best if garnished with whipped cream.
Ingredients:
  • 1 pie crust (9 –inch); unbaked
  • 4 eggs
  • ¾ cup maple syrup
  • Few squirts fresh lemon juice
  • 1 dash cinnamon
  • ¼ cup melted butter
  • ½ tsp vanilla
  • 2 cups walnut pieces
Directions: Beat together everything except walnuts, using a blender, wire whisk, or electric mixer. Make sure the mixture is light and smooth. Spread the walnuts into the unbaked crust. Pour the batter over the nuts and bake 30 min., or until solid. Serve warm or cold, with whipped cream or ice cream.

 

Other Pies

Maple Cream Pie
Maple Walnut Cream Pie
Maple Custard Pie
Maple Sugar Custard Pie 1
Maple Sugar Custard Pie 2
Maple Chiffon Pie
Creamy Maple Syrup Pie (with chiffon variation)
Simple Maple Syrup Pie
Maple Syrup Pie
Maple Sugar Pie 1
Maple Sugar Pie 2
Maple Bean Pie
Maple Squash Pie
Ingredients:
  • 1 can sweetened condensed milk
  • 2/3 cup maple syrup
  • Pinch of salt
  • 1 cooked pie shell
  • Whipped cream
Directions: Combine sweetened condensed milk, syrup, and salt in saucepan. Heat (stirring constantly) over very low heat until bubbles in center. Cool slightly. Pour into precooked shell. Top with whipped cream when ready to serve.
Ingredients:
  • 2 cups milk
  • Dash of salt
  • 2 cup maple syrup
  • 1 tsp vanilla
  • 3 well-beaten egg yolks
  • ½ cup chopped walnuts
  • 6 Tbsp flour
  • ½ cup yogurt or whipped cream
Directions: Combine milk, syrup, egg yolks, flour in double boiler. Cook slowly over simmering water-about ½ hour. Add dash of salt and vanilla. Pour in baked pie shell. Sprinkle with half the nuts. Chill. Shortly before serving spread on yogurt or whipped cream and sprinkle on the rest of the nuts.
Ingredients:
  • 3 cup milk
  • 3 eggs, separated
  • 1 cup maple syrup
  • ¼ cup sugar
  • 1 Tbsp flour
  • ¼ tsp salt
  • 1 tsp vanilla
Directions: Scald milk and add it to the well beaten yolks of eggs mixed with the maple syrup, sugar, flour, and salt. Continue cooking, stirring constantly, until it begins to thicken slightly. Then fold in stiffly beaten egg whites and vanilla. Pour into uncooked 10-inch pie shell and bake in moderate oven, 325˚, until firm.
Ingredients:
  • 1 cup packed maple sugar
  • 2 Tbsp butter
  • 1½ cups scalded milk
  • 1 Tbsp cornstarch
  • ½ cup cold milk
  • 3 slightly beaten eggs
  • ½ tsp salt
  • 2 9-inch unbaked pie shells
  • Nutmeg
Directions: Heat sugar and butter until it bubbles. Add scalded milk and stir until sugar is dissolved. Mix in cornstarch, cold milk, eggs, and salt. Pour into unbaked shells, and sprinkle a bit of nutmeg on top of each. Bake 450° for 10 min., then reduce heat to 350°, and bake 25 min. more.
Ingredients:
  • 1 cup maple sugar
  • 1 cup light brown sugar
  • ¼ tsp maple syrup
  • 2 Tbsp butter
  • 1 ½ cup milk, scalded
  • 1 Tbsp cornstarch
  • ½ cup cold milk
  • 3 eggs, slightly beaten
  • ½ tsp salt
  • 1 9-inch unbaked pie crust
  • Nutmeg to taste
Directions: Heat the maple sugar and butter until they bubble. Add the scalded milk and stir until the sugar is dissolved. Mix in the cornstarch, cold milk, eggs, and salt. Pour into the unbaked pie shell and sprinkle a bit of nutmeg on top. Bake at 450° for 10 min., then reduce heat to 350° and continue to bake 25 min. longer or until a knife inserted in the center of the pie comes out clean.
Ingredients:
  • 2 eggs, separated
  • 1½ cups hot milk
  • 2 envelopes Knox gelatin
  • ½ cup cold water
  • 1 baked pie shell
  • 1 cup maple syrup
  • ½ tsp vanilla
  • ¼ tsp salt
  • ½ cup whipping cream
Directions: In top of double boiler, add hot milk to slightly beaten egg yolks. Cook to custard. Sprinkle gelatin on cold water. Add to custard when softened. Stir until dissolved. Add maple syrup and salt. When mixture begins to set, fold in beaten egg whites. Turn in pie shell. Serve with whipped cream.
Ingredients:
  • Pastry of your choice
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 2 egg yolks
  • 1 cup maple syrup
  • 1/3 cup water
  • ½ cup chopped walnuts
Directions: Melt butter and stir in flour, mixing well. Beat egg yolks with syrup and water. Add to butter-flour mixture and cook over boiling water until thick and creamy, stirring most of the time. Add walnuts and let cool. Pour into an 8-inch pie shell or divide into 6 individual tart molds lined with pastry.
As a variation, sprinkle the nuts on top instead of mixing them in the filling.
To make chiffon maple tarts, beat 2 egg whites until stiff, fold into cooked and cooled maple cream, and then pour into baked tart shells.
Ingredients:
  • 2 cups maple syrup
  • 4 eggs
  • 1/8 tsp salt
  • 1 cup chopped nuts (optional)
Directions: Beat together. Pour into unbaked 9" pie shell. Top with nuts, if desired. Bake at 350-375º for 30-35 minutes.
Ingredients:
  • ½ cup cold water
  • ¼ cup flour
  • 1 cup maple syrup
  • 1 egg lightly beaten
  • 2 Tbsp butter
  • 1 pie shell, 8", baked
Directions: Whisk water with flour until smooth; stir into syrup in small heavy saucepan. Stir in egg; cook over medium-low heat, stirring, until thick, about 7 minutes. Stir in butter until melted. Pour into pie shell. Let cool.
Ingredients:
  • 1 cup maple sugar
  • 1 egg
  • ½ cup cream butter, size of walnut
  • Speck of black pepper
  • 1 Tbsp flour
Directions: Cream butter and sugar, add egg, and beat well flour, pepper, and cream. Pour into unbaked pie shell, use two crusts. Bake at 450° until shell is set, about 10 min., and then reduce to 325°.
Ingredients:
  • 1 cup maple sugar
  • ½ cup butter
  • 1 egg, beaten lightly
  • 1 cup sweet cream
Directions: Combine sugar and butter; add egg, and then cream. Fill pie and bake like custard.
Ingredients:
  • 1 cup well cooked white pea beans
  • ½ cup maple syrup
  • 2 eggs
  • 1/3 cup brown sugar
  • 1/3 cup melted butter
  • ½ cup raisins or chopped pecans
  • One 9-inch unbaked pastry pie shell (or 18 unbaked tart shells)
  • Pecan halves (optional)
Directions: Purée beans in food processor or blender with maple syrup until smooth. Add eggs, sugar, and butter and mix just until well blended. Sprinkle raisins or chopped pecans in bottom of pie or tart shells. Pour filling on top of raisins or chopped pecans. Garnish with pecan halves if desired. Bake pie at 350° for 35-40 minutes, or tarts for 20 minutes, or until set in center. Cool. Serve at room temperature plain or with whipped cream or ice cream.
Ingredients:
  • 3 eggs, slightly beaten
  • ½ cup maple syrup
  • ½ tsp cinnamon
  • ½ tsp salt
  • ½ tsp ginger
  • ½ cup sugar
  • 1 cup light cream (or liquid non-dairy creamer)
  • 2 packages (10 oz ea) frozen cooked squash, thawed
  • 2 unbaked 9" pie shells
Directions: Preheat oven to 350°. In a large bowl, combine eggs, sugar, syrup, and light cream. Beat until smooth. Beat in squash. Spoon filling into pie shells and bake on lowest shelf in oven for 55-60 minutes, or until filling is set. Garnish with whipped cream (or whipped topping) or drizzle with additional maple syrup.