3 c. rolled oats 1/4 c. unsalted butter
1/2 c. slivered almonds 1/2 c. pure maple syrup
1/2 c. cashews 1/2 teas. vanilla extract
1/2 c. sesame seeds 1/4 c. packed brown sugar
1/2 c. sunflower seeds 1 c. raisins
1/2 teas. salt
Preheat oven to 325 F. In a large bowl combine oats, nuts, seeds, and salt. In a small pot combine butter, syrup, vanilla, and sugar, and cook over med. heat for 5 min. Pour over dry mix and stir until blended. Spread evenly onto baking sheet. Bake about 20 min, stirring occasionally. Let cool, and stir in raisins. Store in airtight container for up to 2 weeks. Makes about 6 cups.
1 1/2 tbs. maple syrup 1 tbs. butter
1 tbs. water 2 thick slices Canadian bacon
2 teas. cider vinegar 1 English muffin, halved & toasted
1 1/2 teas. Dijon mustard 2 eggs fried, over hard
pinch each of cloves & cayenne 2 thick slices tomato
2-4 slices smoked cheddar cheese
Blend the first 6 ingredients in a small bowl. In a skillet, melt butter and fry the bacon about 1 min. each side. Add sauce, increase heat, and cook bacon & sauce together until sauce reduces and thickens. Preheat broiler. Place muffin halves on a cookie sheet and layer with bacon slices, fried egg, tomato, and 1-2 slices of cheese. Broil just until cheese melts.
6 tbsp. butter 12 tbsp. real bacon bits
6 tbsp. pure maple syrup 12 large eggs
12 slices soft bread w/o crusts salt & pepper
Grease the cups in a muffin pan. Heat oven to 400° F. Melt butter and syrup in a pan. Flatten bread and pat into muffin cups. Brush with syrup/butter mixture and sprinkle bacon bits on bottom of cups. Break an egg into each cup, and sprinkle salt & pepper to taste on top. Bake 15-20 min., or until yolks look cooked. Loosen bread cups & lift out. Serve immediately.
salmon fillets or chicken breasts for four
2/3 c. melted butter
1/2 tbsp. dried dill
11/2 c. pure maple syrup
1/4 c. Dijon style mustard
Over low heat, whisk all the ingredients together (except the salmon) until blended. Though not necessary, it’s best to marinate salmon in the sauce for at least 2 hours. Save the sauce to baste. Broil or grill fish or chicken until done, turning and basting frequently.
1 lb. browned hamburg, drained
1/2 c. catsup
1/2 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. pure maple syrup
2 tbsp. balsamic vinegar
1 tbsp. yellow mustard
1 tbsp. Worcestershire sauce
salt, pepper, garlic powder to taste
Combine all of the ingredients in a saucepan. Slowly simmer for a couple of hours, Stir occasionally. Serve on hamburger buns, in pita pockets, or in wraps with shredded lettuce and cheese as an option.
3 chipotle chilies
1/2 c. canola oil
3 cloves garlic
1/4 c. maple syrup
t teas. black pepper
2 1/2 # chicken wings
Preheat oven to 425 F. Line a baking sheet with foil. Process first 4 ingredients until smooth. Arrange wings on sheet & sprinkle with pepper. Bake for 15 min. Remove from oven & preheat broiler. Turn wings over, baste with sauce, & broil for 3 min. (being careful not to scorch). Turn, baste, & broil 2 min.. Remove, put wings on platter, & brush with any remaining sauce.
1 acorn squash, cut in half & scooped out
2 tbsp. butter
2 tbsp. pure maple syrup
1/2 c. diced apple
2 tbsp. raisins
2 tbsp. chopped walnuts
Bake squash halves, cut sides up & filled with half of the ingredients per squash, in a baking dish in a 425° F oven.. Roast until fork tender, about 45 min. to 1 hour. Serve warm.
1 c. plain yogurt
1/2 c. milk
1/3 c. maple syrup
1 ripe banana or berries
pinch of cinnamon
1 c. crushed ice
Combine everything, except ice, & process in a blender. Add ice and process until smooth. Serve at once.
* spread apple slices with crunchy peanut butter then dip in maple syrup
* saute thick banana slices in maple syrup until glazed
* slice peaches over gingerbread, drizzle warm maple syrup over the top
*dip mini donuts into syrup
*warm applesauce, pour on maple syrup, top with walnuts
*pour over ice cream, hot cereal
*drizzle maple over a bowl of fresh fruit slices or melon balls
5 c. sliced pie apples dash @ of salt & nutmeg
1/2 c. sugar 1/4 c. pure maple syrup
2 tbsp. flour 1/2 c. sour cream
1/2 teas. cinnamon double pastry for 9” pie
Combine dry ingredients and sprinkle 2 tbsp. over bottom of piecrust. Add rest to apples and stir. Blend maple and sour cream together and stir into apple mixture. Turn into pie and cover with lattice top. Bake at 425° F. for 15 min., then bake at 325° F for 45 min. longer or until nicely browned. Cool.
one crust pie with crumb topping
Ingredients: Oat Crumb Topping
unbaked 9” pie shell, frozen 1/2 c. all-purpose flour
5 c. sliced rhubarb, 1/2” pieces 1/2 c. brown sugar
1/4 c. sugar 1/3 c. rolled oats, non-instant
2/3 c. pure maple syrup pinch salt
1 teas. vanilla extract pinch cinnamon
1/4 c. all-purpose flour 4 tbs. cold butter, 1/4” pieces
Combine rhubarb & sugar and set aside 15 min. Preheat oven to 425 F, set to lowest rack. Add maple syrup, vanilla, & flour to rhubarb and sugar. Turn mixture into frozen pie shell and bake for 20 min. Make the oat crumb topping by combining all dry ingredients. Cut butter pieces into the mixture until it becomes gravely. Chill until ready to use. Remove the pie after 20 min., reduce heat to 375 F., move rack to middle position, and place pie on a baking sheet to catch the juices while baking. Spread crumb topping evenly over the pie and return to oven. Bake for another 40 to 50 min. until juices bubble thickly. Cool on a rack. Serve slightly warm. Options: include 1/2 c. chopped walnuts in the crumb topping, serve warm with small scoop of vanilla ice cream, or dollop of whipped cream sweetened with pure maple syrup.
In a punch bowl of at least 1
gallon size, combine these liquids:
1 litre of orange juice
1 litre of grapefruit juice
1 litre of lemon juice
pure maple syrup to taste (at least 1/2 pint)
1 sprig of apple mint (or any fresh mint)
Pour over lots of ice.
Options: Float orange, lemon, and lime slices on top, add 1 oz. of bourbon to each glass for a Maple Whiskey Sour.