drizzle maple syrup over desserts as a sweet, natural dressing

100% pure canadian maple syrup recipes

 

Baked Maple Custard   

Ingredients

4 Eggs, separated

150ml/5 fl.oz. Maple Syrup

750ml/25fl.oz. Milk

50g/2oz Walnuts, chopped

 

Instructions

1. Preheat the oven to 170C, 325F, Gas mark 3 and grease 4 individual ramekins.

2. Warm the milk in a saucepan. In a bowl, beat egg yolks and maple syrup together and add the milk and nuts. Whisk egg whites until stiff and standing in peaks and fold into egg and milk mixture.

3. Pour into the ramekins and place in a pan and bake for 45 minutes or until firm.  Serve warm or chilled.

 

Pecan and Maple-Cream Roll

Cake Ingredients:
5 lg. eggs, separated
1 c. confectioners sugar, plus extra for sprinkling
2/3 c. all-purpose flour
3/4 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt

Filling Ingredients:
2 tbsp. all-purpose flour
1/4 tsp. salt
2/3 c. milk
1/3 c.Clarks Pure Maple Syrup
2 lg. egg yolks

Garnish Ingredients:
1 c. pecans
1 c. whipping cream

Prepare Cake:

Grease 15-1/2 x 10-1/2 inch jelly roll pan; line with waxed paper; grease waxed paper.

In a small bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/2 cup confectioners sugar, beating until sugar completely dissolves and whites stand in stiff peaks.

Preheat oven to 375 F. In large bowl, using same beaters and with mixer at high speed, beat egg yolks and 1/2 cup confectioners sugar until very thick and lemon colored. Reduce speed to low; add flour, baking powder, vanilla extract, and salt; beat until well mixed, constantly scraping bowl with rubber spatula.

With rubber spatula or wire whisk, gently fold beaten egg whites into egg-yolk mixture, 1/3 at a time.

Spoon batter into pan, spreading evenly. Bake 12 to 15 minutes until cake springs back when lightly touched with finger.

Make Jelly Roll:

Sprinkle clean cloth towel with confectioners sugar. When cake is done, immediately invert onto towel.

With fingers, carefully peel waxed paper from cake. If you like, cut off crisp edges.

Starting at one narrow end, roll cake with towel. Place cake roll, seam-side down, on wire rack; cool completely, about 30 minutes.

While jelly roll is cooling, prepare filling.

Prepare Filling:

In 2 quart saucepan, with wire whisk or spoon, mix 2 tablespoons all-purpose flour and 1/4 teaspoon salt; slowly stir in 2/3 cup milk and 1/3 cup maple syrup until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens; cook 1 minute. Remove saucepan from heat.

In cup, with fork, beat 2 large egg yolks slightly; stir in small amount hot maple mixture. Slowly pour egg mixture back into remaining maple mixture in pan, stirring rapidly to prevent lumping; cook over low heat, stirring constantly, until mixture thickens and coats a spoon well, about 5 minutes. (Do not boil.) Remove saucepan from heat.

Pour filling into bowl. To keep skin from forming as filling cools, press plastic wrap directly onto surface of hot filling. Cool completely.

Prepare Topping:

In small skillet over medium heat, cook pecans until golden, stirring frequently; cool. Chop coarsely 12 toasted pecans and reserve some whole ones for garnish; finely chop remaining toasted pecans.

In small bowl, with mixer at medium speed, beat whipping cream until stiff peaks form.

Assembly:
Unroll cooled jelly roll; spread top of cake evenly with maple-cream filling. Spread half the whipped cream on filling; sprinkle with finely chopped pecans. Starting at the same narrow end, roll cake without towel; place on platter.

Spoon remaining whipped cream into decorating bag with a large rosette tip; pipe whipped cream length ways on jelly roll to make an attractive design.

Sprinkle reserved coarsely chopped pecans on whipped cream. Refrigerate roll if not serving right away.

Yield: 16 servings.

Maple Pudding Cake

 

1-1/2 c. all-purpose flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/2 c. chopped walnuts
1-1/2 c. Clarks  Pure Maple Syrup
3/4 c. water
2 tbsp. butter
Whipped cream or ice cream

Mix together the flour, sugar, baking powder, salt, milk, and nuts. Pour into a greased 8-inch square pan. Combine the maple syrup, water and butter in a small saucepan. Heat just until the butter melts. Pour the warm sauce over the cake batter; do not stir.

Bake in a pre-heated 350 degree oven for 45 minutes. A pudding-like sauce forms as the cake bakes.

Serve warm with whipped cream or ice cream. Serves 6.

Maple Cheesecake

 

  Crust:  1 c. graham cracker or vanilla wafer crumbs
1/4 c. brown sugar
1/2 c. butter, softened

Filling: 1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/3 c. lemon juice
2 tbsp. Clarks  Pure Maple Syrup

Topping: 1 c. Clarks  Pure Maple Syrup
1/2 c. water
1 egg, beaten
1-1/2 tbsp. cornstarch
1/4 c. water
1/2 c. chopped walnuts

To make the crust, combine the graham cracker or vanilla wafer crumbs, brown sugar and butter. Mix well. Press into a 9-inch pie pan. Chill the crust while you make the filling.

To make the filling, beat the cream cheese until fluffy. Add the milk, lemon juice and two tablespoons maple syrup; beat well. Pour into the prepared pie crust. Chill for several hours.

To make the topping, bring the remaining 1 cup maple syrup and 1/2 cup water to a boil. Mix the egg, cornstarch and remaining 1/4 cup water. Stir into the boiling syrup and cook until the syrup is thickened. Spread over the cream cheese filling. Garnish with the chopped walnuts. Keep refrigerated until served. Serves 8.

Maple Pecan Cheesecake

1 1/2 cups graham cracker crumbs (almost 1 pkg crushed whole graham crackers)
3/4 Stick butter, melted ( 5 1/2 Tablespoons)
1/2 cup finely chopped pecans…
1 teaspoon Clarks Pure Maple Syrup

Mix crumbs and pecans well, Mix syrup with melted butter.
Slowly drizzle in to the crumb mixture. Press in bottom of 10 inch springform pan.
Bake at 450 for 5 minutes.
Wrap bottom of pan tightly with foil and place in a larger pan with about 1/2 inch of water. (prevents cracking during baking)

4-8 ounce packages cream cheese, room temperature
4 eggs
3 tablespoons flour
1 cup Clarks Pure Maple Syrup
1 cup creme fraiche (or sour cream)
1 whole vanilla bean, opened and knife scrape out the tidbits inside.

Beat cream cheese with mixer.
Add the eggs and beat well.
Add the maple syrup
Add the creme fraiche  (or sour cream) and vanilla bean.

Mix well. Pour into the prepared pan. Slowly drizzle a bit of syrup onto cake if desired. It will sink in and give an extra zip if you have a sweet tooth.
Bake at 500 for a full 10 minutes, turn oven down to 200 and bake about 1 hour and 40 min, or until a thermometer reads 150 degrees.
Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools for about an hour)
Remove sides of pan.
Chill, they taste much better after sitting for a day.
If feeling adventerous, pressed chopped nuts on sides and drizzle with maple syrup before serving.

I made a whipped cream with heavy cream and just a touch of syrup.

 

 

1. Preheat oven to 375 degrees.

2. In a mixing bowl, cream shortening and brown sugar until fluffy.
3. Beat in egg, syrup, and extract until well mixed.
4. Combine flour, baking powder and salt; add to the creamed mixture.
5. Stir in coconut.
6. Drop by tablespoons 2 inches apart onto greased baking sheets.
7. Bake 10 – 14 minutes or until lightly golden brown.

Easy Maple Cookie Bars

 

1 stick butter
Melt in 9×13 pan at 350 degrees oven

–Add–
1 pack of graham crackers crumbled
1 c. chocolate chips
1/2 of 7 oz. bag coconut
1 c. chopped nuts
1/2 c. Clarks Pure Maple Syrup drizzled over top

Layer in order in pan and bake at 350 degrees for 1/2 hour.

Maple Peanut Butter Cookies

Ingredients:
1/2 cup peanut butter
1/2 cup shortening
1/2 cup light brown sugar
1/2 cup Clarks Pure Maple Syrup
1 egg, to be beaten in
2 cups unsifted flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

Blend well together the peanut butter, shortening: beat in the brown sugar and Clarks Maple Syrup. Add egg and beat well. Sift flour with baking soda, baking powder, and salt. Add to the first mixture, beating thoroughly. Turn out on floured board and divide in half. Shape each half into a roll about 2 inches in diameter. Wrap well in waxed paper, chill overnight. Cut in slices about 1/4 inch thick and place on an ungreased baking sheet. Bake in 350 degrees oven for 12 mins., or until light golden brown. Makes about 4 dozen.

Oatmeal Maple Drop Cookies

1/2 c. butter or margarine
1 c. Clarks  Pure Maple Syrup
1 egg
1 tsp. vanilla extract
1-1/2 c. all-purpose flour
1 tsp. salt
2 tsp. baking powder
1/4 c. milk
1-1/2 c. rolled oats
1/2 c. raisins
1/2 c. chopped nuts

Cream together the butter or margarine and maple syrup in a large bowl. Add the remaining ingredients in the order listed. Mix well; the batter will be stiff. Drop by the tablespoon onto greased cookie sheets.

Bake in a pre-heated 375F oven for 12-15 minutes. Remove the cookies to wire racks; cool. Makes 36-42 cookies.

Ingredients:
1 cup Clarks Pure Maple Syrup
1/2 Cup Walnut Pieces
9 cups Plain Popped Popcorn

Directions:

1. Heat Clarks Pure Maple Syrup until it reaches 236 degrees on a candy thermometer. (keep a close eye because you do not want to go above or below this temperature)
2. Lightly oil large mixing bowl
3. Mix all ingredients together
4. Let cool and ENJOY!

Maple Caramel Apples

6  apples ( medium size  apples)
1  14 oz. package individually wrapped caramels, unwrapped
3  tbsp. Clarks  Pure Maple Syrup

Wash and dry 6 medium apples.  Remove the stem from each apple and press a craft stick into the top.  Spray a baking sheet.

Place caramels and syrup into a small double boiler.  Heat slowly until caramels are melted and thoroughly mixed with the syrup.

Dip and roll each apple quickly in caramel sauce until well coated. Roll in nuts or sprinkles if desired.  Place on prepared sheet to set.

Apple Braid

Ingredients:

1 pkg. active dry yeast (or 2 1/2 teaspoons )
1/4 cup warm water
1/2 cup butter
1/3 cup Clarks  Pure Maple Syrup
3/4 teaspoon salt
4 cups flour
1/2 cup milk
4 eggs
1/3 cup packed brown sugar
2 tablespoons flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
4 cups sliced apples
1/4 cup butter, softened
milk, for brushing dough

~~~~~~~~~Strusel Topping~~~~~~~~~~~

3 tablespoons flour
3 tablespoons brown sugar
2 tablespoons Clarks Pure Maple Syrup
2 tablespoons butter

Mix together strusel topping ingredients. Save.

In a small bowl combine yeast and warm water. in large one combine 1/2 cup butter, syrup , and salt. Add 1 cup of the flour, milk, eggs, and dissolved yeast. Mix well. Stir in remaining flour and beat till smooth. place dough in large greased bowl, cover and refrigerate 6-24 hours. Remove from fridge and let sit and rise for about 2 hours or till double. Punch down and divide in 1/2.

For filling, in medium mixing bowl stir together apples, brown sugar, syrup, cinnamon, nutmeg and cloves.

Grease 2 baking sheets.

Roll dough into 2 12×9 inch rectangles on floured surface. Spread with 1/4 cup softened butter. Spread the filling in a 3 inch wide strip down the center of each rectangle to within 1 inch of the edges. On the long ends make 3 inch cuts from the edges torward the center at 1 inch intervals. Starting at one end, alternatly fold opposite strips of dough at an angle over filling, pressing lightly to seal. Cover and let rise about 1 hour, or till double. Baste with milk and sprinke with strusel topping. Bake 350 for about 25-30 min or until golden brown.

Maple-Apple Dessert

Ingredients:

1-1/4 c. Clarks  Pure Maple Syrup
1 tbsp. cornstarch
2 c. water
2 tbsp. butter or margarine
2 c. all-purpose flour
1/4 c. sugar
1 tbsp. baking powder
1/3 c. butter or margarine
3 c. chopped, peeled apples
3/4 c. milk
1 tsp. vanilla extract
1 tbsp. sugar
1/2 tsp. cinnamon
2 tbsp. butter or margarine
Whipped cream

In a saucepan, mix the maple syrup, cornstarch and water. Bring to a boil. Cook and stir 2 minutes more.

Add the 2 tablespoons butter or margarine. Pour into a 13×9×2-inch baking dish.

In a medium bowl, combine the flour, 1/4 cup sugar and baking powder. Cut in the 1/3 cup butter or margarine until crumbly. Stir in the apples. Stir in the milk and vanilla until the batter is moistened. Drop the batter by the tablespoon over the syrup mixture in the baking dish.

Combine the remaining 1 tablespoon sugar and cinnamon; sprinkle over the batter. Dot with the remaining 2 tablespoons butter or margarine.

Bake in a pre-heated 350F oven for 50 to 55 minutes. Serve warm, topped with whipped cream. Serves 8.

Maple Baked Beans

2 lbs. (4 c.) dried white beans (great northern, navy or pea beans)
1 c. Clarks Pure Maple Syrup
1 c. brown sugar, packed
1/2 tsp. salt
1/2 tsp. pepper
2 medium apples, peeled and chopped
1 large onion, diced
1/2 lb. salt pork, scored

In a large saucepan, cover the beans with 4 quarts cold water and soak over night. Drain; cover with 4 quarts fresh cold water. Simmer for 30 minutes or until the bean skins roll back when you blow on them. Drain, reserving the cooking liquid. Measure 4 cups liquid, then add the maple syrup, brown sugar, salt and pepper.

Put the beans in a large 4 quart bean pot. Stir in the apple and onion. Pour the reserved cooking liquid over the bean mixture to cover. (Reserve any remaining liquid). Sink the salt pork into the center.

Bake in a 275 degree oven for 7 hours or until tender. Carefully stir every hour to release the starches and thicken the liquid. Add the reserved bean liquid to keep the beans covered. Serves 10 – 12.

This recipe may be cut in half.

Maple Kielbasa Bites

Ingredients:

12 oz Kielbasa
1/4 cup Clarks Pure Maple Syrup

Directions:

1. Cut Kielbasa into bite size pieces.
2. Cook Kielbasa in stick free skillet over medium heat until golden brown on either side.
3. Pour ClarksPure Maple Syrup over Kielbasa and let simmer for about 4 minutes or until maple syrup has thickened a bit.
4. Place Kielbasa on plate and serve.

Makes a great appetizer! You can stick toothpicks in each Kielbasa Bite to serve.

Maple Candied Sweet Potatoes

6 medium-sized sweet potatoes
1/2 c. Clarks Pure Maple Syrup
1 tbsp. butter
1 tsp. salt
1 c. apple cider or apple juice
1/2 c. water

Boil potatoes in jackets until nearly done. Peel, slice and put into baking pan. Let maple syrup, butter, salt, cider and water come to a boil. Pour over potatoes and bake in a slow oven (300F) for 1 hour or until potatoes are glazed and syrup is of desired consistencey. Serves 6.

Maple Drink Recipes

Blueberry Maple Oat Smoothie

Ingredients:
1 cup blueberries (fresh or frozen)
2 tablespoons Clarks Pure Maple Syrup
1/2 cup rolled oats
1/2 teaspoon vanilla
1 cup yogurt
1 cup liquid (I used milk but juices like apple juice would also work well.)

Directions:
Let oats sit in yogurt a few hours or overnight to soften.
1. Puree everything in a food processor.

Maple Milk

Ingredients:
2-3 tablespoons Clarks Pure Maple Syrup
1/4 tablespoon pure vanilla extract/ or instead of Maple Syrup and Vanilla use Clarks Original Maple Syrup with Vanilla ( available at Sainsburys)
12 oz. milk

Directions:
1: Pour milk into large glass.
2: Add maple syrup and vanilla extract and stir until dissolved.
3: ENJOY!

Maple Walnut Banana Bread

Ingredients:
1/2 c. butter (melted)
1/2 c. Clarks  Pure Maple Syrup
1 egg
3 ripe bananas
1/2 tsp. maple extract
3 tbsp. milk
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. chopped walnuts
3 tbsp.  Maple Sugar

Directions:
1. Preheat oven to 350 degrees and grease 5×9 inch loaf pan.

2. In a large bowl, mix the melted butter and maple syrup. Beat in the egg and bananas, leaving a few small chunks. Stir in the maple extract and milk. In a separate bowl, mix the flour, baking soda, and baking powder, and stir into the banana mixture just until moistened. Transfer to the prepared loaf pan. Mix the nuts and maple sugar, and sprinkle evenly over the batter.

3. Bake 50 minutes in pre-heated oven or until knife inserted in middle comes out clean

Maple Raisin Scones

2-1/2 c. all-purpose flour
5 tbsp. sugar, divided
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. cold butter, cut into 8 pieces
1/3 c. Clarks Pure Maple Syrup
2 eggs, beaten
1 c. raisins

Preheat oven to 400F. Fit food processor with steel blade. Place flour, 4 tablespoons of sugar, baking powder, salt and baking soda in work bowl. Process on/off to mix. Add butter; process about 10 seconds until mixture resembles coarse crumbs.

Combine syrup and eggs. Reserve 1 tablespoon of mixture. Pour remaining syrup/egg mixture over flour mixture. Process on/off 6 to 8 times until flour is blended in and dough is soft.

Turn out dough onto lightly floured surface. Knead in raisins about 10 turns; shape into ball and place on ungreased cookie sheet. Pat into 8 inch circle. Cut dough into 8 wedges using long sharp knife. Leave wedges in place, keeping circle intact.

Brush reserved syrup/egg mixture over dough. Sprinkle remaining 1 tablespoon sugar over dough. Bake 20 to 25 minutes until golden. Remove from cookie sheet. Cool on wire rack. Pull wedges apart to serve

Yield: 8 scones

Sour Cream Maple Pecan Bread

1 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
8 tbsp. (1 stick) softened butter
3/4 Clarks Pure Maple Syrup
1 cup sour cream
1 egg
3/4 cup chopped pecans

~Topping~
1/2 cup Clarks  Pure Maple Syrup
1/4 cup minced pecans
1/4 teaspoon nutmeg
2 tablespoons butter
melt in small saucepan for when the bread is done.

Preheat an oven to 350ºF. Grease a loaf pan.

In a small bowl, stir and toss together the flour, baking powder, baking soda and salt. Set aside.

In a medium bowl, using a whisk, beat the butter until smooth, then slowly add the maple syrup, whisking constantly. Whisk in the sour cream and egg. Stir in the pecans. Add the flour mixture and stir until just blended.

Spoon the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, 50 to 60 minutes. Transfer the pan to a wire rack and cool for 15 minutes, then turn the loaf out onto the rack to cool completely.

Makes 1 loaf.

Maple Orange Quick Bread

2 tbsp. butter, melted
1 c. Clarks Pure Maple Syrup
1 egg, beaten
Grated peel of 1 orange
2-1/2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. chopped pecans or walnuts
3/4 c. orange juice

In a large bowl, blend the butter,  Clarks maple syrup, egg and orange peel. In a separate bowl, mix the flour, baking powder, baking soda, salt and nuts. Add the dry ingredients alternately with the orange juice to the syrup mixture. Beat well after each addition. Turn into a greased 9×5×3-inch loaf pan.

Bake in a pre-heated 350F oven for 1 hour. Cool on a wire rack for 10 minutes; remove from pan.

Makes 1 loaf.