* * * Cooking with Maple Syrup * * * Maple Syrup Recipes

Once you've got our delicious New England maple syrup, here are some great New England Maple Syrup Recipes to go with it... and we have some great maple recipe winners...!!! Here's a few of our favorite maple syrup recipes. The use of New England maple syrup in cooking recipes is only limited to your imagination.

New England Hot Maple Syrup Peaches Recipe

• 2 to 3 sliced peaches
• 1 Tablespoon fresh butter
• 1/2 cup Pure New England Maple Syrup - Medium Amber
• 2 teaspoons lemon juice
• 1/4 teaspoon fresh Cinnamon

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New England Maple Chicken

• 1/2 cup Pure New England Maple Syrup - Medium or Dark Amber
• 1 chicken, 2-1/2 to 3 pounds, cut-up or equivalent chicken breasts
• 1/4 cup butter, melted
• 1/2 teaspoon grated lemon rind
• 1 tespoon salt (optional)
• Dash of pepper (optional)
• 1/4 cup sliced, chopped or slivered almonds
• 2 teaspoons lemon juice

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Maple Sweet & Sour Chicken

• 1/4 cup Pure New England Maple Syrup - Medium or Dark Amber
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 3/4 cups juice drained from canned pineapple
• 1/4 cup vinegar
• 1 tablespoon soy sauce
• 3 cups cooked, sliced chicken
• 1/4 cup thinly sliced onion
• 1 cup drained canned pineapple chunks
• 1/2 cup thinly sliced celery strips, 1 inch long
• 2 tablespoons diced pimento
• 2 cups cooked rice
• 1 can or package of chow mein noodles
• 1/4 cup slivered toasted almonds (optional)

Remove from heat and add chicken, onion, pineapple, celery and green pepper. Cook over medium heat for about 8 to 10 minutes, stirring occasionally. Add pimento and cook one minute longer. Serve over rice, sprinkle with almonds and top with noodles. Yield: 4 to 6 servings.

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Fresh Rosemary Chicken Rub with Orange-Maple Glaze

• 1/2 cup Pure New England Maple Syrup - Medium Amber
• 1 cup fresh orange juice
• 1/2 cup dry white wine (Do not use cooking wine)
• 2 teaspoons fresh garden rosemary - chopped
• 1/2 teaspoon salt - plain or iodized
• 1/2 teaspoon black pepper - freshly ground
• 4 skinless, boneless chicken breast halves
• 2 tablespoons fresh butter
• 2 tablespoons olive oil

Step 2. In a small bowl mix together the fresh rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.

Step 3. Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned. Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.

Step 4. To serve, place cooked chicken on top of hot cooked rice on each dinner plate and spoon rich glaze sauce over the top. Hmmm...!!! Serve with favorite fresh cooked vegetable. Yield: 4 delicious servings.

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Maple Gingerbread

• 1/2 cup Pure New England Maple Syrup - Medium or Dark Amber
• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon ginger
• 1 teaspoon soda
• 2 fresh eggs (Check expiration date)
• 1 cup fresh sour cream (Check expiration date)

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Maple Glazed Carrots

• 1 cup Pure New England Maple Syrup - Medium Amber
• 8 medium garden carrots
• 3 tablespoons butter
• 1/4 teaspoon ginger (optional)

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Upside Down Maple Apple Gingerbread Cake

• 1 cup Pure New England Maple Syrup - Medium or Dark Amber
• 2 tablespoons butter, melted
• 1/2 cup seedless raisins
• 2 medium apples, cored, pared and sliced
• 1/2 cup sugar
• 1 fresh egg
• 1-1/2 cup sifted flour
• 1 teaspoon soda
• 3/4 teaspoon ginger
• 1 teaspoon salt
• 1/2 cup butter melted
• 1/2 cup boiling water

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Maple Baked Apples

• As Required Pure New England Maple Syrup - Medium Amber
• New England Fall Harvest Apples
• Freshly Ground Cinnamon
• Fresh Butter

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Chewy New England Maple Cookies Recipe

• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup packed brown sugar
• 1 fresh egg - check expiration date
• 1/2 cup Pure New England Maple Syrup - Medium or Dark Amber
• 1/2 teaspoon vanilla extract
• 1 cup flaked coconut

In medium bowl combine flour, baking powder and salt; set aside.

In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed. Stir in flour mixture until just mixed and then stir in coconut.

Drop mixture by Tablespoonfuls - 2 - inches apart onto prepared greased baking sheets. Bake for 10 to 12 minutes or until golden brown. Transfer to wire racks to cool. Store in airtight container. Yield: About 3 dozen delicious chewy maple cookies.

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New England Maple and Apple Pie Recipe

• Prepared double crust for 9" pie
• 5 cups fresh picked apples, peeled and sliced
• 3/4 cup Pure New England Maple Syrup - Medium or Dark Amber
• 3 tablespoons cornstarch
• 1 fresh egg (Check Expiration Date)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt (optional)
• Maple granulated sugar (optional)

Place peeled and sliced apples in pie shell. Mix remaining ingredients in a bowl, and pour over apples. Place top crust over filling, cut steam vents, and sprinkle with maple sugar (optional). Bake for 10 minutes, then reduce oven heat to 350 F. degrees and continue baking 25 to 30 minutes. Yield: 8 delicious servings. Serve warm with French Vanilla Ice Cream...!!!

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Many of the recipes listed are from the Official Vermont Maple Cookbook.
This maple cookbook makes a nice stocking stuffer attached to a small jug of New England Pure Maple Syrup.

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The Official Vermont Maple Cookbook - Second Edition by Vermont Maple Promotion Board Stock# VTMAPLECKBK   $1.95 The State of Vermont has created a wonderful little recipe book called The Official Vermont Maple Cookbook - Second Edition. Let the Vermont Maple Promotion Board teach you how to use and enjoy this unique culinary style of cooking with 100% pure, All Natural Maple syrup. The Maple Cookbook contains over 75 delicious maple recipes from refreshing beverages to tasty main dishes. It also includes sections on the "Sugarmakers' Secrets", "Substituting Maple Sugar for Granulated Sugar", "Maple Syrup Grades" and "How Maple Cream and Candy are made." Listed above is a delicious fruit recipe from the Maple cookbook. This is great how-to-book 4" x 7" with 66 pages of good maple syrup information along with 75 tasty maple syrup recipes. Makes a great stocking stuffer gift. Happy Cooking... and Delicious Eating...!       Back to Top

MAPLE FACT: One gallon of pure maple syrup weighs eleven (11) pounds. This gallon of pure maple syrup was condensed (evaporated) at a New England sugarhouse from 40 gallons of maple sap collected from the local maple trees, drop by drop into the sap bucket. Think about that, the next time you pour out a jug of pure New England maple syrup onto your hot pancakes...!!! Enjoy your pure maple syrup gift from the all natural, New England Maple trees...!!!

MAPLE SYRUP - is a unique cooking ingredient, offering all natural sweetness and rich flavor to a variety of family recipes. Experiment with replacing the present sweetener in some of your recipes with maple syrup products, and try these favorite maple hints and tips when cooking with maple syrup.

INDIAN SUGAR - (Granulated Maple Sugar): When substituting Indian Sugar for granulated white sugar in your recipe, the conversion rate is to use 1/2 cup Indian sugar for each 1 cup of granulated white sugar.

TO SUBSTITUTE - for sugar in cooking, generally use only 3/4 cup Maple Syrup to each cup of sugar. To substitute Maple Syrup for granulated sugar in baking, use the same proportions, but reduce the other liquid called for in the recipe by about 3 tablespoons for every cup of syrup substituted. MAPLE FACT: One pint of Maple Syrup has the same sweetening power as one pound of Maple Sugar.

MEASURING: Maple Syrup tends to hug the sides of the measuring cup or spoon, so first grease the container lightly then scrape out all the syrup. This is Liquid Gold...!!!

METHOD OF MIXING: Combine syrup with liquid in recipe or melt shortening then mix thoroughly with liquid shortening.

GRADES: Grade B maple syrup has a stronger flavor and will yield more maple flavor in a flour batter. In an icing or other cooking where delicate flavors are required, use Grade A Light, Medium or Dark Amber. See Official Quality Maple Table Grades.

WANT TO EXPERIMENT: Start by using the lesser amount and remember to write down in your cookbook, the amounts and your results. If the results are not what you want or are looking for, don't quit. Try the recipe again and increase maple syrup if a sweeter product is wanted. If it is dry, don't decrease liquid as much. If texture is too coarse, you probably need to mix maple syrup and liquid shortening more thoroughly. If it has a burned outer edge, lower oven temperature slightly more.

OVEN TEMPERATURE: Your oven temperature may be slightly off based on the cooking results above. Purchase a oven thermometer from your hardware store. This will verify your oven settings with the actual oven temperature. Now you can adjust your recipe temperature to the actual oven settings, instead of guessing. This will give you better quality results when cooking family or holiday recipes.

KITCHEN HINT: When experimenting with your own recipes using Maple Syrup as a substitute for granulated sugar, it is a good idea to record the amounts of maple syrup used, the amount that the liquid was decreased by, and the temperature of the oven. Write it down, before you forget. This will allow you to make adjustments in the amounts necessary, if needed, for future meals with those recipes.

OTHER MAPLE SYRUP COOKING USES: Apple pies, sweet potatoes, candied carrots, meat glazes, home-made pickles, baked beans, barbeque sauce, and the delicious list goes on...!

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This all natural, flavorful sweetener from Mother Nature is produced under strict product quality laws which prohibit the use of any additives or preservatives. Nothing is ever added -- absolutely no artificial colors, artificial flavors, or chemical preservatives. Unlike white refined sugar which, through its production process, is stripped of its valuable nutrients, and brown sugar, which is simply white sugar mixed with molasses, maple syrup and maple sugar are rich in potassium, calcium, and iron. And they are 100% FAT FREE...!

There are very few areas in the world suited to making maple syrup. New England has long been recognized as the area and producer of the very highest quality maple syrups in the world. Learn about the American Tradition of making Maple Syrup.

(MAPLE FACT: It takes on average 40 gallons of maple sap to produce one gallon of pure maple syrup.) This natural, flavorful sweetener from Mother Nature is produced under strict product quality laws which prohibit the use of any additives or preservatives. Of the grades of maple syrup that are available, there is no one grade of which it can be said that it is better than another, it really is a matter of your taste...!

New England maple syrups are similar to the palet like good wines, in that they offer to the you a variety of unique, all natural flavors, which have been defined by law, and are to be free of preservatives, thus 100% pure maple syrup...! You will find one of the official table grades marked on each container of maple syrup.

Instead of using 1 cup granulated sugar use:	Cooking Reason and Explanation Why:
Use 3/4 - 1 1/2 cup pure maple syrup.	Because maple syrup is less sweet than granulated sugar. If you like your recipes sweeter use the larger amount of syrup. If you prefer less sweet use the lesser amount of maple syrup.
Decrease liquid by 2 to 4 tablespoons per 1 cup syrup used.	Maple syrup contains more moisture than the granulated sugar which the recipe called for.
Add 1/4 - 1/2 teaspoon of Baking Soda. (See Note*)	Maple syrup has a slight acidity which needs to be neutralized for the batter to rise and form properly. (Note*) DO NOT add Baking Soda if the recipe calls for buttermilk, sour milk, or sour cream since these liquid ingredients do the same thing.
Decrease your oven temperature by 25°.	Maple syrup will tend to caramelize and burn on the top and around the edges before a batter using a solid sweetener like white granulated sugar.

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