Mix Anderson’s Pure Maple Syrup and apple juice in an electric slow cooker. Add butter, sweet potatoes, and raisins. Cover and cook on LOW until the potatoes are tender, 8 to 10 hours. Serve with the syrup from the cooker and raisins spooned over the potatoes.
– Submitted by Steve Purtee
4 pieces of Oscar Meyer Bologna – split in half, cooked at med heat 4-5 minutes (3 minutes each side)
Bread – sunflower seed lightly toasted w/ butter
1/4 cup of Stubbs Pork Marinade
1 cup of Anderson’s Pure Maple Syrup
Cook Bologna in frying pan until med brown on each side. Add Stubbs Pork Marinade and cook for 30 seconds on each side. Add Andersons Pure Maple syrup and cook each side for approximately 20 seconds, or until syrup becomes very sticky. Place the cooked bologna on sunflower seed bread, slice in half and serve with a dill pickle and Fritos.
– Submitted by Martha Sirko
12 oz pork tenderloin
1/2 tsp. Chinese five-spice powder
1 Tbsp. vegetable oil
3/4 cup low salt chicken broth
1 1/2 Tbsp. Anderson’s Pure Maple Syrup
1 Tbsp. chili garlic sauce
1 green onion (chopped)
Cut tenderloin crosswise into 6 slices. Using meat mallet, pound medallions between 2 sheets of plastic wrap to 1/2-inch thickness. Sprinkle with salt, pepper, and five-spice powder. Heat oil in large skillet over high heat. Add pork and cook until brown and cooked through, about 3 minutes per side. Transfer to platter. Add next 3 ingredients to skillet. Boil until reduced to scant 1/4 cup, about 2 minutes. Pour sauce over pork; sprinkle with green onion.
– Submitted by Douglas Scholl
Butter, for greasing
6 eggs
3 cups whole milk
3/4 cup Anderson’s Pure Maple Syrup, plus extra for serving
2 tsp. ground cinnamon, plus 1 Tbsp.
1/4 tsp. fine sea salt
1 lemon, zested
3 (1-inch thick) slices (8 ounces) bread, cut into 1-inch cubes
2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
3 Tbsp. granulated sugar
Place an oven rack in the middle of the oven. Preheat the oven to 350°F. Butter a 9 by 13-inch baking dish. Set aside.
In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.
In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.
Spoon onto serving plates and drizzle with Anderson’s Pure Maple Syrup.
– Submitted by Douglas Scholl
Courtesy of The Unicorn | Serves 2-3
1 1-pound pork tenderloin, trimmed and cut in half
1 clove garlic, halved
3-1/2 Tbsp. Anderson’s Pure Maple Syrup
1 tsp. ground sage
Salt and fresh cracked pepper, to taste
1 Tbsp. clarified butter
1/8 cup balsamic vinegar
1 tsp. Dijon mustard
1 Tbsp. butter, at room temperature
Rub garlic on pork tenderloin halves. Rub pork with 1-1/2 Tbsp maple syrup, then with sage and pepper. Wrap in plastic and marinate overnight or 6 hours prior to cooking.
Preheat oven to 350°F. Heat a 9 or 12-inch oven-safe saute pan and add clarified butter. Season pork with salt to taste and sear pork on all sides. Finish in oven to 140°F as measured by a meat thermometer, about 8 to 10 minutes.
Remove pork from oven and allow to rest on a platter. De-glaze pan with balsamic vinegar and reduce until thickened over medium to medium-high heat. Add remaining maple syrup and Dijon mustard. Continue cooking to desired consistency. Whisk in butter.
Slice pork onto plates and drizzle with sauce.
– Submitted by Sally O’Brien
**REC TEC GRILL GIVEAWAY CONTEST WINNER**
1/2 cup soy sauce
1/2 cup Anderson’s Pure Maple Syrup
1/4 cup oil
1 tsp dry mustard
1 clove minced garlic
1 tsp coarse pepper
1/2 tsp ginger
1/2 cup chopped onion
Mix above ingredients. Add 1-1/2 lbs. venison tenderloin cut into strips or chunks. Marinate overnight. Drain and broil until brown. Marinate with juice and turn. Brown and enjoy.
– Submitted by Sean Lessard
**REC TEC GRILL GIVEAWAY CONTEST WINNER**
3 Tbsp. whole-grain or Dijon mustard
2 Tbsp. Anderson’s Pure Maple Syrup
1/4 Tbsp. smoked paprika
1/4 tsp freshly ground pepper
1/8 tsp fine sea salt
4 salmon fillets
Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray. Combine mustard, maple syrup, paprika (or chipotle), pepper and salt in a small bowl. Place salmon fillets on the prepared baking sheet. Spread the mustard mixture evenly on the salmon. Roast until just cooked through, 8 to 12 minutes.
***Can cook on foil lined grill
– Submitted by Lisa Short
12 oz. frozen cranberries
3/4 cup Anderson’s Pure Maple Syrup
1/2 cup light brown sugar, firmly packed
1/4 cup water
1/2 tsp. pure vanilla extract
Original recipe makes 2.5 cups.
Combine all ingredients in a heavy saucepan. Bring mixture to a boil; reduce heat and simmer for 8 minutes or just until the berries begin to pop, stirring often. Pour sauce into a serving bowl and let cool completely. Serve chilled, if desired.
* You can make this sauce up to a week in advance. Keep it covered in refrigerator.
* Make sure that you are using Anderson’s Pure Maple Syrup in this recipe, and not pancake syrup. The final result will taste much better.
