Recipes

Makes 18 muffins

Sweet, ripe bananas replace the eggs, and yummy maple syrup substitutes for processed sugar in these moist and delectable “anytime” muffins!

2 ¾ cups (firmly packed) freshly ground, gluten-free oat flour (see note)

2 ½ teaspoons baking powder

2 teaspoons ground cinnamon

1/4 teaspoon salt

2 ¾ cups peeled and thinly sliced ripe bananas

2/3 cup Anderson’s Pure Maple Syrup

½ cup unsweetened dairy-free milk

1/3 cup extra-virgin olive oil

1 cup chopped walnuts

Preheat the oven to 375° F. Line a 12-cup standard muffin tin and 6-cup standard muffin tin with paper liners.

Put the flour, baking powder, cinnamon, and salt into a large bowl and stir with a dry whisk to combine.

Put the bananas and maple syrup into a medium-sized bowl and mash into a very chunky purée using a potato masher or large fork, making certain that small chunks of banana are still visible.

Make a well in the center of the dry ingredients and add the banana/maple mixture, dairy-free milk, and olive oil and stir with a large spoon until thoroughly combined. Fold in the walnuts.

Mound about 3 tablespoons of the mixture into the prepared muffin cups, using a cookie scoop or spoon. Bake for 25 to 28 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Put the muffin tin on a wire rack and let cool at least 20 minutes before serving. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.

Chef’s note: To make 2¾ cups firmly packed oat flour, put 3 to 3 1/4 cups gluten-free, quick cooking (or old-fashioned) rolled oats into a blender (or food processor) and process into coarse flour.

Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.

Ingredients

2 cups of Anderson’s Maple Syrup
16oz bottle of your favorite hot sauce
1/2 cup minced garlic
1 stick salted butter
1/4 cup brown sugar

Instructions

Goes great over boneless skinless chicken breasts as well!

Ingredients

8 cups rolled oats
1 cup wheat germ
1 cup almonds (or other nuts)
1 cup walnuts (or other nuts)
1 cup coconut (preferably unsweetened)
1 cup sunflower seeds
1 cup Pure Maple Syrup
3/4 cup oil (preferably peanut)
1 Tbsp. vanilla
2 cups raisins, craisins, etc.

Instructions

Combine maple syrup, oil, and vanilla. Pour wet over dry and mix well. Put on cookie sheet(s) and bake at 250°F for two hours, turning once about 1/2 way through. When cooled, pour in bucket and add dried fruit.

Pat Allegar is a talented elementary school teacher who happens also to be a good cook. One day at church, she told me about a bread that she makes with maple syrup and oatmeal. I asked for the recipe and she emailed it to me. I made the bread first to go with a roast turkey, and it was a hit. It is a heavy moist sweetish bread that keeps well. It is delicious by itself or with roast meats or various cheeses.

Ingredients

1 cup old fashioned oats
1 cup boiling water
1 package active dry yeast
1/3 cup warm water
1/4 tsp. sugar
1/2 cup Pure Maple Syrup
2 tsp. canola oil
1 1/2 tsp. salt
3 1/2 cups all purpose flour
For Topping:
1 egg white lightly beaten
2 Tbsp. old fashioned oats

Instructions

Put some water on to boil. Stir 1/4 tsp. sugar and the yeast into 1/3 cup warm (100 – 110°F) water in a small bowl or cup. While the yeast proofs, process the oats in a blender until coarsely ground. Transfer the oats to a bread bowl and stir in the cup of boiling water. Add the syrup, oil, and salt and a cup of flour to the oat mixture and stir until smooth, then allow it to cool to warm. Stir in the yeast, then add about 2 more cups of flour one cup at a time and stir well. Keep adding flour until the dough starts to pull away from the side of the bowl. Turn the dough onto a well-floured bread board and knead lightly until it is smooth and elastic. Let it rest while you grease an 8-inch pie pan. Form the dough into a ball, put it into the pie pan and cover it with a damp cloth. Let rise until doubled in size. Preheat the oven to 350°F. Beat the egg white with a teaspoon of cold water, brush the top of the bread and sprinkle with the rolled oats. Bake the loaf on a middle shelf for 30-35 minutes. Tip the loaf out of the pie plate and tap on the bottom. The bread should sound hollow when you tap on it. If it does not, put it back in the oven for a few minutes. Let it cool well before you slice it.

NOTE: You may need to loosen the loaf around the edges of the pie pan with a knife.

Ingredients

1 Tbsp. butter
1 cup Pure Maple Syrup
3 Tbsp. water
3 qts. popped corn

Instructions

Boil until ready to candy (234°F). Add to three quarts popped corn. Stir briskly until the mixture is evenly distributed over all popcorn and cooled.

Ingredients

1 Package (1/4 ounce or 2-1/4 tsp.) dry active yeast
1 cup quick cooking rolled oats
3 cups bread flour
1 tsp. salt
1/3 cup Anderson’s Pure Maple Syrup
1 Tbsp. canola oil
1-1/4 cups plus 1 Tbsp. very warm water (105°F – 115°F)

Instructions

Load the yeast, oats, bread flour, salt, maple syrup, canola oil, and water into your bread machine in the order recommended by the manufacturer. Select the white bread option and start the machine. Yield: 1 loaf.

– Submitted by Douglas Scholl

Ingredients

4 Granny Smith apples, cored, peeled and sliced
3 Tbsp. butter
1/4 cup maple syrup
Pinch ground cinnamon

Instructions

In a large non-stick skillet, cook the apples in 3 Tbsp. of butter over medium-high heat, stirring until soft. Add the maple syrup and a pinch of cinnamon; cook until glazed, about 5 minutes. Makes 4 servings.

Great over vanilla ice cream!!!

– Submitted by Lisa Short

Ingredients

1 cup frozen corn
1 ripe mango cut into 1/4 inch dices
2 Tbsp. diced red onion
1/2 red bell pepper finely diced
1 tsp. Anderson’s Pure Maple syrup
Juice of one lemon or lime

Instructions

Mix all ingredients and let sit for one hour.

Ingredients

1 beef roast
20 ounces marinade (covers 5 pounds of meat)
Anderson’s Pure Maple syrup
Smoked paprika

Instructions

Have the butcher cut the roast into 1-1¼” steaks, this will be the width of your jerky slices, and partially freeze the slabs. It takes 2-3 hours to stiffen the meat enough to slice easily and consistently. Slice the slabs into ¼” slices, using a slicer if possible.

Use your favorite marinade to soak the slices between 2 and 24 hours; the longer the better for tougher cuts. (Stubb’s marinades are the best). Periodically stir to separate the slices and coat all the surfaces. Place the slices on a wire rack and cookie sheet or dehydrator trays, and brush with a mixture of 8 parts Anderson’s Maple Syrup and 1 part smoked paprika. Adjust the ratio to your taste, remembering some of the heat and smoke flavor dissipates in the drying process. As a reference, 15 pounds of beef needed 1 cup Anderson’s Maple Syrup and 2 tablespoons of smoked paprika.

Dry to your desired texture; usually about 6-7 hours @ 145˚ in a dehydrator, or in a partially-vented oven at the lowest temperature possible. Use a wad of aluminum foil to slightly prop open the oven door.

Airtight containers and/or refrigeration works well for storage (if needed).

To add a little spice, replace the paprika with sriracha, or just add sriracha to the syrup and smoky paprika.

Ingredients

2 – 3 lbs. chicken, cut up
1/4 cup melted butter
1/2 cup Pure Maple Syrup
>2 tsp. lemon juice
1/2 tsp. salt
dash of pepper
1/2 tsp. grated lemon rind
1/4 cup chopped almonds (optional)

Instructions

Place chicken pieces in shallow baking pan. Mix remaining ingredients and pour evenly over chicken. Bake, covered, about 1 hour at 325°F, basting occasionally.

Ingredients

3 cups hot cooked rice
14 oz. can crushed pineapple, drained
1/3 cup pure maple syrup
1/3 cup melted butter
1/3 cup green pepper, diced
1 Tbsp. soya or Worcestershire sauce
1/2 tsp. prepared mustard

Instructions

Wash rice by rubbing between palm of hands. Drain all water. Add correct amount of water to rice; 1 cup long grain rice to 1 1/2 cups water will yield 3 cups of rice. Any temperature of water will do. Do not add salt or butter while cooking rice. Cook rice in saucepan over high heat, uncovered, until tiny holes or craters form over surface of rice, then switch to low heat and cover tightly; let simmer for 15 to 20 minutes. Do not take lid off. This is the most critical time.

Microwaving Rice
In 2 L casserole, combine 2 cups water and 1 cup long grain white race; cover tightly. Microwave on high for 10 minutes. Stir and cover. Adjust power to medium high and microwave 5 to 7 minutes longer, or until water is absorbed. To make rice whiter and fluffier, add 1 tsp. lemon juice to each 4 cups of water.

Combine rice with pineapple, maple syrup, green pepper, butter, soya sauce and mustard. Toss lightly and serve warm. Delicious served with any meal.

Ingredients

Meat Balls
1/2 lb ground beef
1/2 lb ground pork
1/4 cup chopped onion
1 egg
2 Tbsp. dried parsley flakes
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper

Sauce
1 Tbsp. cornstarch
1 tsp. dry mustard
1/4 tsp salt
1 Tbsp. vinegar
1/2 cup Pure Maple Syrup
1/4 cup water

Instructions

Preheat oven to 350°F. To make meat balls: Combine ground meats, onion, egg, parsley, Worcestershire sauce, 1/2 tsp. salt and pepper. Form into 1 1/2 inch balls, place in an 8-inch square pan and bake for 20 minutes.

Meanwhile, to make sauce, combine cornstarch, dry mustard and salt in a small saucepan. Gradually stir in vinegar, pure maple syrup, and water. Cook and stir over medium heat until thickened and bubbly. Drain fat from meat balls and pour sauce over. Return to oven and bake 20 minutes longer. Serves four.

Ingredients

1 cup Pure Maple Syrup
4 Tbsp. prepared dijon style mustard
2 1/2 Tbsp. cider vinegar
2 1/2 Tbsp. soy sauce
Salt and ground pepper to taste

Instructions

Stir together the maple syrup, mustard, vinegar, soy sauce, salt and pepper in a small bowl. Place your meat of choice in a shallow roasting pan. Spread glaze evenly over meat and roast.

Ingredients

1 (12 pound) goose
1 1/2 cups Pure Maple Syrup
2 Tbsp. lemon juice
8 cups stuffing mix

Instructions

Preheat oven to 350°F. Line a roasting pan with aluminum foil and place goose in pan. In a bowl, combine lemon juice and maple syrup: mix well. Brush goose cavity with half the maple syrup mixture. Spoon stuffing loosely inside goose and tie closed. Brush goose with the remaining maple syrup mixture then cover and seal with aluminum foil. Bake goose fro 3 hours. Remove foil and bake for 15 minutes more, or until the internal temperature registers 190°F on a meat thermometer. Let stand for 20 minutes before carving. Makes 8 servings.

Instructions

Melt 1/2 cup margarine in a pan in 350°F oven. Beat 2 eggs with 1/4 cup Pure Maple Syrup. Dip chicken pieces in this sauce and then into instant oatmeal and salt. Place chicken in pan with margarine and bake until tender, turning 2-3 times.

**MAPLE MONDAY’S CONTEST WINNER**

Ingredients

3 – 4 pounds chicken wings
1/3 cup teriyaki sauce
1/2 cup light soy sauce
2 Tbsp. minced garlic
1 Tbsp. garlic powder
1 Tbsp. onion powder
1/2 Tbsp. black pepper
1 – 2 cups Anderson’s Pure Maple Syrup

Instructions

Preheat oven to 350°F. Cut off chicken wing tips and snip the skin between the joints and place in disposable large baking pan. Add the maple syrup, soy sauce, teriyaki sauce, garlic, garlic powder, onion powder, and black pepper, toss to coat. Place pan on baking sheet and bake for approximately 1 hour, tossing every 15 to 20 minutes. The liquid will gradually evaporate the longer you cook it. After 1 hour, increase the oven temperature to 425°F. Turn wings to coat evenly and cook an additional 45 minutes.

Ingredients

2 1/2 pounds boneless pork loin roast
1 cup Pure Maple Syrup
4 Tbsp. prepared dijon-style mustard
2 1/2 Tbsp. cider vinegar
2 1/2 Tbsp. soy sauce
salt to taste
ground black pepper to taste

Ingredients

1 untreated cedar plank
2 1/2 lbs boneless salmon fillet
1 tsp. coarse salt
1/2 tsp. black pepper
1/4 cup Pure Maple syrup (good quality, grade B pure maple syrup works best)
2 Tbsp. soy sauce
2 Tbsp. melted butter
2 Tbsp. fresh lime juice
1/2 tsp. lime zest
2 Tbsp. chopped fresh chives
6 lemon wedges

Instructions

Soak the cedar plank in water for 2 hrs. Preheat outdoor grill med-high temp and lightly oil grate. Season salmon with salt and pepper and place on plank, skin side down. Whisk the maple syrup, soy sauce, butter, lemon juice, and lime zest. Baste salmon with glaze, continue cooking until salmon flakes easily with fork, about 10 minutes. Garnish with fresh chives and lemon wedges.

Instructions

Brush a salmon fillet or salmon steak with pure maple syrup before placing it on the grill. After turning the fish over, baste it once more and finish grilling.

Instructions

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

Ingredients

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

Instructions

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

Ingredients

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)

Instructions

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

Ingredients

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

Instructions

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

Ingredients

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

Instructions

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**

Ingredients

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

Instructions

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**

Ingredients

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

Instructions

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

Ingredients

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

Instructions

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.

Green Mountain Grills make some of the best grills out there which is why we have partnered with them for some of our giveaways in the past. Not only do they have great grills but they also have some awesome recipies on their website check them out here

Ingredients

2 1/2 pounds boneless pork loin roast
1 cup Pure Maple Syrup
4 Tbsp. prepared dijon-style mustard
2 1/2 Tbsp. cider vinegar
2 1/2 Tbsp. soy sauce
salt to taste
ground black pepper to taste

Instructions

Brush a salmon fillet or salmon steak with pure maple syrup before placing it on the grill. After turning the fish over, baste it once more and finish grilling.

Ingredients

2 cups of Anderson’s Maple Syrup
16 oz. bottle of your favorite hot sauce
1/2 cup minced garlic
1 stick salted butter
1/4 cup brown sugar

Instructions

Goes great over boneless skinless chicken breasts as well!

Ingredients

8 oz. Anderson’s Pure Maple Syrup
6 oz. Crystal hot sauce
2 1/4 oz minced garlic
1/4 cup salted butter
1/8 cup brown sugar

Instructions

Melt the stick of butter in a sauce pan over medium heat. Add the Anderson’s Pure Maple Syrup, Crystal, minced garlic and brown sugar; bring to a boil.

Serve over your favorite chicken. Our favorite: grilled boneless-skinless chicken breasts, or use as a sauce for chicken wings.

– Submitted by Sam Banks, AMFMEnergy.com

Ingredients

1/4 cup maple syrup
8 slices center-cut bacon
2 large bananas
1 tsp. chili powder

Instructions

Preheat gas grill to medium heat. Spray grill grates with cooking spray or lightly oil.

Pour maple syrup into shallow dish.

Place bacon onto a microwave-safe plate lined with paper towels. Cover with another paper towel and microwave on HIGH for 1 minute or until bacon just barely begins to cook, but is still pliable and not crisp.

Sprinkle peeled bananas with chili powder (can use more or less to taste). Cut each banana into four roughly equal pieces. Roll each piece in maple syrup and wrap in one slice of bacon. Secure with toothpick.

Grill on medium heat for 5 to 8 minutes or until bacon is nicely browned and crisp, turning occasionally.

Serve immediately.

Instructions

Take strips of regular cut bacon and create a basket weave the approximate size to wrap a 1 pound (or whatever size you have) tube of breakfast sausage (like Jimmy Dean’s). Sprinkle your favorite rub on the bacon and place the roll of sausage at the bottom end of the weave. Roll the sausage and the bacon up to create a tightly wrapped loaf.

Place in the smoker at around 250-275°F. Cook until the bacon is almost done to your liking. Start glazing the “Fatty” at this point with Anderson’s Pure Maple Syrup. Keep glazing every so often until the bacon is as crispy as you want and the internal temperature of the sausage is at least 165 degrees. Pull at this point and let rest for a few minutes. Slice and serve.

Goes good with biscuits or english muffins.

– Submitted by John Sayut

Ingredients

Rub Ingredients
1/4 cup apple cider vinegar
1/4 cup water
1 tsp. salt
1/4 cup fresh lemon juice
2 Tbsp. Olive oil
1 cup finely chopped onion
2 tsp. grated lemon zest
1/4 Tsp. cayenne pepper
1 cup Anderson’s Maple Syrup
1/4 tsp. Tabasco sauce
1/4 cup packed brown sugar
1 cup ketchup
2 Tbsp. Worcestershire sauce
2 Tbsp. minced garlic

Instructions

Combine all ingredients in a sauce pan. Bring to a boil, reduce heat and simmer 20 minutes, cool.

Pour mixture into container of an electric blender or processor, process until smooth.

– Submitted by Jeff Brantley

Instructions

Split and de-seed jalapeno peppers, fill with a mixture of cream cheese, shredded colby jack cheese, a bit of Tony Cachere’s Cajun seasoning, and a spoonful of Anderson’s Pure Maple Syrup.

Mix the above ingredients and scoop into pepper halves. Wrap peppers with bacon slice that has been rubbed with Anderson’s Pure Maple Syrup and secure with toothpick.

Grill over medium heat (around 275-300°F)  for 30 to 40 minutes or until bacon is cooked.

– Submitted by Andy Strasser

Ingredients

Rub Ingredients
1/4 cup Anderson’s Pure Maple Sugar
1/4 cup brown sugar
1/4 cup sea salt
1 Tbsp. black pepper
1 Tbsp. sweet smoked paprika
1 tsp. dry hot mustard
1 tsp. dried basil
1/4 tsp. cayenne pepper

Instructions

Set your  Grill using a mix of Hickory and Maple Wood Pellets to 375°F. In a large salad bowl toss 3 lbs. chicken wings with the rub , enough to coat lightly (most of the flavor will come from the maple syrup during cooking.

In a disposable lasagna pan, put 2 to 3 cups of Anderson’s Pure Maple Syrup + 1 to 2 Tbsp. of your favorite hot sauce (I use Frank’s Red Hot) and a half stick of melted butter. Place wings in Maple Syrup mixture in lasagna pan.

Transfer lasagna pan (uncovered) to preheated grill for approx. 1 hour, tossing wings occasionally. Bring the temperature up to 400-425°F at the half hour mark, as it will give you a thicker glaze on the wings. Sauce will darken, thicken and stick to wings during cooking.

– Submitted by Joseph Drader

Ingredients

2- 4 oz. salmon steaks
1 cup maple syrup
1 inch piece fresh ginger
1 1/2 tsp. rice vinegar
4 oz. Udon noodles
1 Tbsp. sesame oil
2 radishes, thinly sliced
4 scallions, thinly sliced
Half cucumber, seeds removed, thinly sliced
1 Tbsp. sesame seeds

Instructions

Prepare glaze: Maple syrup, fresh ginger, peeled & cut in half, rice vinegar. Simmer syrup with ginger pieces until reduced to 1/2 cup. Discard ginger pieces, mix in vinegar. Set aside to cool, reserve half of glaze.

Prepare Udon noodles: Boil 4 ounces noodles per package instructions. Drain and rinse with cool water, set aside.

Prepare salmon: Heat grill to medium high heat. When coals are ready, wipe grate with a cloth dunked in veggie oil. Place two 4 ounce salmon steaks on grill and grill 5 minutes, baste with maple syrup glaze, flip and grill for 3 more minutes. Baste top with glaze.

Prepare salad: Toss Udon noodles with sesame oil, gently toss radish, scallion, and cucumber with noodles. Divide onto 2 plates, salmon steaks go on top. Sprinkle sesame seeds on salmon steaks. Serve reserved maple syrup glaze for guests to drizzle on their salad.

Ingredients

1/2 cup extra-virgin olive oil
1/4 tsp freshly grated nutmeg Kosher salt and freshly ground black pepper
2 Tbsp. minced fresh ginger
1/3 cup Anderson’s Pure Maple Syrup
1 1/2 cups pecans
Choice of vegetable: bell peppers, leeks, mushrooms, onions, zucchinis or asparagus
3 apples cored and sectioned, with skins left on.

Instructions

Blend oil, nutmeg, salt, pepper, ginger & Anderson’s Maple Syrup together with a whisk. Pour mixture on vegetables/apples and toss to coat. Grill for approximately 20 minutes.

– Submitted by Linda Homer

Ingredients

1/2 cup Anderson’s Pure Maple Syrup
2 Tbsp. lemon juice
3 Tbsp. extra virgin olive oil
1 tsp. kosher salt
1 tsp. fresh ground pepper
1 – 1/2 lbs chicken pieces (chicken thighs recommended)

Instructions

Put all in a zip-top bag and marinate for 1 hour. Remove chicken and grill over medium coals for about 20 minutes total or until internal temp is over 165 °F. Flip chicken every 5 minutes.

While chicken is cooking, bring the leftover marinade to a simmer in a small sauce pan then brush it on the chicken during the last two flips to form a good glaze.

– Submitted by Jeffrey Stamper

Ingredients

2 tsp. instant coffee powder
1 3/4 cups water
1 can (14.5 oz.) evaporated skim milk
2 Tbsp. sugar
1/2 tsp. Anderson’s Pure Maple Syrup

Instructions

Dissolve all ingredients together. Stir, serve over coffee ice cubes. Serves 5.

Coffee Ice Cubes: Stir together 1 tsp. instant coffee powder for each 1 cup water. Freeze in ice cube trays.

Ingredients

8 cups water
1/2 cup fresh lime juice
2/3 cup fresh lemon juice
1 1/3 cups Anderson’s Pure Maple Syrup
1/2 Tbsp. freshly grated ginger
1/8 tsp. cayenne (optional)

Instructions

Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled.

Ingredients

6 cups rhubarb
3 cups water
2 oranges
1 lemon
1/2 cup Anderson’s Pure Maple Syrup
1/4 cup sugar
Ginger ale

Instructions

Cook rhubarb in a deep, heavy saucepan and add water (almost enough to cover rhubarb). You may need a little more or little less. When rhubarb is tender, strain into another bowl. Pour juice back into saucepan. To each quart add juice of 1 orange and 1 lemon. Add Anderson’s Pure Maple Syrup and sugar to taste. Heat until warm and sugar is dissolved, then chill. When serving, add equal amount of ginger ale.

Ingredients

1 cup fat-free milk
6 graham crackers
1/4 cup non-fat dry milk
2 Tbsp. Anderson’s Pure Maple Syrup
6 ice cubes

Instructions

Combine all ingredients in a blender and blend until smooth.

Ingredients

2 Tbsp. Anderson’s Pure Maple Syrup
1 or 2 scoops ice cream
Soda water

Instructions

Pour syrup into tall glass. Add ice cream and stir until semi-blended. Fill class with soda water and serve at once with straw.

Ingredients

1 pint vanilla ice cream
1/4 cup milk
1/2 cup Anderson’s Pure Maple Syrup

Instructions

Combine all ingredients in a blender and blend until creamy. Pour into glasses and serve.

Ingredients

2 scoops vanilla ice cream
1 cup milk
1/2 cup Anderson’s Pure Maple Syrup

Instructions

Place ingredients in a blender and blend until well mixed or shake all ingredients thoroughly in a tightly covered container.

Ingredients

3/4 cup black tea
1 Tbsp. Anderson’s Pure Maple Syrup
1/4 cup heavy cream, whipped
Ground cinnamon for garnish

Instructions

Pour the tea into a cup. Stir the Pure Maple Syrup into the tea; top with whipped cream and sprinkle with cinnamon.

Ingredients

1/2 banana
1/2 cup skim milk
1 cup vanilla yogurt
1 1/2 tsp. Anderson’s Pure Maple Syrup

Instructions

Place banana slices in single layer on baking sheet. Cover and freeze until firm. Place milk in a shallow container; cover and freeze 25 minutes or until slushy. Combine frozen banana, milk, yogurt, and syrup in blender; cover and process until smooth. Pour into glass.

Ingredients

1/2 cup Pure Maple Syrup
water
7-Up
Iced tea

Instructions

Add Pure Maple Syrup to water in an ice cube tray and stir. Insert dividers and freeze. Use in any cold beverage, such as iced tea or 7-Up.

Ingredients

2 cups milk
2 cups half-and-half
1 tsp. vanilla
1/2 cup Anderson’s Pure Maple Syrup
1/8 tsp. nutmeg, grated

Instructions

Combine all ingredients in heavy, medium saucepan over medium-low heat. Stirring occasionally, heat mixture thoroughly without boiling. Garnish with grated nutmeg. Serve warm.

Ingredients

Ice or coffee ice cubes
1 cup cold-brewed iced coffee concentrate
2 Tbsp. maple-vanilla syrup (recipe below)
Half-and-half if desired

Maple Vanilla Syrup:
1 cup Anderson’s Pure Maple Syrup
1 vanilla bean, sliced open vertically and seeds scraped
2 tsp. vanilla extract

Instructions

In a small saucepan over medium-low heat, add maple syrup along with the vanilla bean and the seeds scraped from the vanilla bean. Bring to a low boil and simmer for 10 minutes. Remove from heat and let sit for 30 minutes. Discard vanilla bean and stir in vanilla extract. Store in the refrigerator in an airtight container – keeps for about 2 weeks.

Fill a large glass with ice. Pour iced coffee concentrate over the top. Drizzle in maple syrup and add a splash of half-and-half if desired. Stir and serve with a straw.

– Courtesy of KitchenTreaty.com

• GRAPEFRUIT: Add 1 Tbsp. to prepared fruit half.
• CEREAL: Pour 1 Tbsp. over un-sugared cereal.
• POUR OVER: Waffles, pancakes, french toast… Also try applesauce and then Pure Maple Syrup over them.
• ICE CREAM, CUSTARDS, PUDDINGS: Top them with Pure Maple Syrup and nuts.
• CARROTS, SWEET POTATO: After cooked, simmer them for a few minutes in 1/4 cup Pure Maple Syrup and 1/8 cup water.
• MAPLE HAM GLAZE: Combine 1/2 cup Pure Maple Syrup and 1/2 tsp. mustard. Baste ham frequently last 30 minutes.
• MAPLE MILK SHAKE: Add 2 Tbsp. Pure Maple Syrup to a glass of cold milk, and shake well. Add scoop of ice cream.
• MAPLE BUTTER: In small bowl, beat 1/2 cup softened unsalted butter and 2 Tbsp. Pure Maple Syrup until light and fluffy. Makes 2/3 cup.
• FOR GIFT: Christmas, hostess, birthdays, bonuses. Contact us for details.

Instructions

Maple sugar should be made with table grade pure maple syrups (light, medium or dark). The coarseness of the finished sugar may vary depending on the grade of syrup that is used.

To make maple sugar, boil pure maple syrup until it reaches a temperature between 34 and 38 degrees above the boiling point of water. Remember that the boiling point of water varies depending on the barometric pressure and will have to be calculated prior to boiling your syrup. Watch the temperature carefully, as it can rise very quickly and then your syrup may burn. If you smell smoke, remove your syrup from heat. At this point, if the syrup hasn’t already begun to burn, it will if you leave it over the heat any longer. When the syrup reaches the desired temperature, remove it from heat and stir. Stir until the syrup begins to crystallize and doesn’t foam up any longer. At this point, you can pour the syrup onto a flat pan. Keep stirring it and moving it around the pan while it cools. You will have granules and lumps of maple sugar. To remove the lumps, roll the sugar with a rolling pin and sift it through a screen. If your syrup hardens before you get it out of your cooking pan, you can add water, reheat and try again.

Store your sugar in a cool, dry place.

Instructions

Note: White Corn Syrup can be used in place of Glucose

Use equal parts maple syrup, glucose and cane sugar. Stir together and heat to 295°F (146°C). Allow mix to cool and pour into molds. If the mixture is poured hotter than 250°F, the syrup will boil out of the molds.

* Sticks should be inserted before pouring
* U.S. Grade A Medium Amber or U.S. Grade A Dark syrup’s work best
* Molds must be made from materials that will withstand high temperatures
* After the lollipops cool to room temperature they are easily removed from the molds
* Wrap immediately to avoid lollipops becoming sticky, especially when the humidity is high

Ingredients

3 Tbsp. all-purpose flour
1 2/3 cups sugar
1 cup mashed sweet potatoes
2 eggs
1/4 cup Anderson’s Pure Maple Syrup
1/4 tsp. ground nutmeg
1/2 cup salted butter
3/4 cup evaporated milk
1 (9 inch) unbaked pastry shell

Instructions

In a large mixing bowl, combine the flour and sugar. Add potatoes, eggs, corn syrup, nutmeg, salt, butter and evaporated milk; beat well. Pour into pastry shell. Bake at 350°F for 55-60 minutes.

– Submitted by Douglas Scholl

Ingredients

Salad:
2 avocados – cubed
2 mangos- cubed
1 large cucumber – seeded and cubed
5 plum tomatoes – or other tomatoes (drain well to remove excess liquid)
2-3 Tbsp. cilantro – to taste

Tangy Dressing:
2 1/2 Tbsp. soy
2 1/2 Tbsp. lime juice
2 1/2 Tbsp. oil
2 – 3 tsp. Anderson’s Pure Maple Syrup
Ginger – minced to taste

Instructions

Combine the dressing ingredients. Cube the produce and toss with the dressing. Add the avocado last, as it is fragile. Gently combine. Serve immediately.

Ingredients

2 egg whites
1/2 cup Anderson’s Pure Maple Syrup
3/4 cup sugar
1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla

Instructions

Combine all ingredients but vanilla in top of double boiler. Cook over boiling water, blending constantly with egg beater until mixture stands in peaks. Add vanilla and continue beating until thick enough to spread.

Ingredients

3 cups chilled whipping cream
1/2 cup Pure Maple Syrup

Instructions

Beat cream and Pure Maple Syrup in a large bowl until stiff peaks form. Cut cake horizontally into 3 equal layers. Transfer 1 cake, cut side up, to platter. Spread 1 1/2 cups whipped cream mixture over the entire cake. Repeat layering with 1 cake layer and 1 1/2 cups whipped cream mixture. Top with remaining cake layer, cut side down. Spread remaining whipped cream over top and sides of cake. Sprinkle crystallized ginger atop the cake, around the edge. Garnish with orange peel strips. Cover with cake dome and chill at least 1 hour and up to 6 hours prior to serving.

Ingredients

1 cup ketchup
1/2 cup Pure Maple Syrup
1 tsp. salt
3/4 cup salad oil
1/4 tsp. pepper
1/2 tsp. dry mustard
1/2 tsp. powdered ginger

Instructions

Cover and blend on high speed for 20 seconds. Makes 2 cups.

Instructions

Maple cream can be made with light to medium grade pure maple syrup. Good cream will not have any granules.

To make maple cream, boil pure maple syrup until it reaches a temperature between 22 and 24 degrees above the boiling point of water. Remove the syrup from heat and cool it rapidly in the pan in a sink full of ice water. Cool the syrup to 75°F (23.9°C). Do not move or stir the syrup while you are cooling it. This can cause your finished cream to become grainy. Once the syrup has cooled it will be slightly firm to the touch. At this point, stir the cream slowly until it loses its glossiness and becomes opaque. When your cream is the consistency of smooth paste, you can transfer it to food grade containers for storage and use.

Store your cream in the refrigerator. If the cream separates between uses, stir it until it returns to its original texture.

Instructions

Maple candy can be made with light to medium grade pure maple syrup. Ideal candy will have a slight but consistent graininess throughout.

To make soft maple candy, boil pure maple syrup until it reaches a temperature between 32 and 34 degrees above the boiling point of water. Remove the syrup from heat and, without stirring, cool the syrup to less than 200°F (93.3°C) but not lower than 160°F (71.1°C). When it reaches the desired temperature, stir. As you stir, the syrup will get slightly thicker and lighter in color. Stirring does not take long, usually less than five minutes. Once the syrup becomes slightly creamy and opaque, pour it directly into candy molds.

Prior to boiling your syrup, prepare your candy molds. Most rubber candy molds come with instructions. Prepare them as the instructions suggest. Cool your candy for 10 to 30 minutes and then remove it carefully from the molds and store in a cool, dry place.

Ingredients

1/4 cup vegetable oil
1/4 cup mayonnaise
1/4 cup Anderson’s Pure Maple Syrup
3 Tbsp. white wine vinegar
2 tsp. sugar

Instructions

Mix all ingredients together and chill. Pour over your favorite fruit or leaf salad.

– Submitted by Edward Butler