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Maple Syrup Recipes
 Best
Ever Meaty Maple Beans
Sour
Cream Maple Muffins
Stephayne's
Easy French Waffles
Buttermilk
Pecan Waffles
Wyman's
Family Favorite Oatmeal Pancakes
Spiced
Maple Apple Drink
Steph's
Maple Fruit Dip
Rules
for Substituting Maple Sugar for Granulated Sugar
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BEST EVER
MEATY MAPLE BEANS |
Add the following ingredients
to a crock-pot; cook with lid off for 6-8 hours on LOW,
stirring occasionally. Liquid will be absorbed and beans will
become thick. Note: Add more maple sugar for a sweeter taste.
1 Pound Bacon; cooked, drained and crumbled
1 Pound Smoked or Polish Sausage; sliced & cooked in a little
bacon grease
2 cups Wyman's Maple Sugar
1 teaspoon Minced Garlic
2 - 48 oz jars Northern Beans with juice; Don't drain
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1/8 tsp. Salt
1/2 cup Butter, softened
8 oz Sour Cream
1 tsp. Baking Powder
1 cup Wyman's Pure Maple Sugar |
2 Eggs
1/2 tsp. Vanilla
2 cups Flour
1 tsp. Baking Soda
Chopped Pecans |
Cream Maple Sugar & Butter; add Eggs & Vanilla
- cream again. Sift dry ingredients together. Add half of the
flour mixture & half of the sour cream alternately to the
Sugar/Butter mixture; beat. Add remaining flour & sour cream,
mix well. Spoon into greased muffin tins. Sprinkle tops with
chopped pecans & sprinkle a little Maple Sugar over all. Bake
at 350 for 20-25 |
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Stephayne's
Easy French Waffles
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1 loaf Texas Toast
2 tsp. Vanilla |
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4 large Eggs, lightly beaten
1/2 - 2/3 cup Milk |
Preheat and lightly grease,
with cooking spray, a 4 slice Belgian Waffle iron. Whip
together the eggs, vanilla and milk. Dip both sides of Texas
Toast into egg mixture. Place four slices of dipped Texas
toast onto hot waffle iron; cook according to manufacture's
directions. Remove "French Waffles" from waffle iron and serve
with melted butter and Wyman's Pure Maple Cream or warmed
Wyman's Pure Maple Syrup. The little pockets will hold the
Maple Cream / Maple Syrup right where you want and everyone
will think you really went all out when you serve this for
breakfast!
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2 cups Flour
1/2 tsp. Salt
4 Eggs
1/2 cup Margarine, melted |
1 Tbs. Baking Powder
1 tsp. Baking Soda
2 cups Buttermilk
1/3 cup chopped Pecans |
Combine the flour, baking powder, baking soda &
salt; set aside. In a mixing bowl, beat eggs until light. Add
buttermilk; mix well. Add dry ingredients & beat until batter is
smooth. Stir in melted margarine & chopped pecans. Pour about 3/4
cup batter onto a lightly greased pre-heated Belgian waffle iron. Bake according to manufacturer's
directions until golden brown. Serve with Wyman's Pure Maple Cream
or warmed Pure Maple Syrup.
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WYMAN'S FAMILY FAVORITE
OATMEAL PANCAKES |
1 cup Old Fashioned Oats
2 Tbs. Sugar
1 tsp. Salt |
1 tsp. Lemon Juice
1 1/2 cup Milk
2 tsp. Baking Powder |
1 cup Flour
2 Eggs
1/4 cup Oil |
Combine oats, flour, sugar, baking powder & salt in mixing
bowl. Make a well in center. Combine eggs, milk, oil & lemon juice.
Pour into well & stir just until moistened. Pour batter by 1/4
cupfuls onto lightly greased hot griddle. Turn when bubbles form on
top. NOTE: If you like thick pancakes, just let the batter set, it
will get thicker. If it becomes too thick, add a little more milk.
Serve with warm Wyman's Pure Maple Syrup.
Makes 6 servings.
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Spiced Maple~Apple Drink
1 Gallon Apple Juice
1 Cup Wyman's Pure Maple Syrup
2 tsps. each: Whole Allspice ~ Whole Cloves
2-3 Cinnamon Sticks
1/2 tsp. Salt |
Tie spices in a piece of cheese clothe or a tea ball strainer.
Pour apple juice, maple syrup, & salt in a large four-quart sauce
pan; place spices into liquid &
simmer for 30-45 minutes. Serve hot, Enjoy!
NOTE: This is especially good on a cool fall/winter day, it also
adds a delightful aroma to your home while simmering.
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STEPH'S MAPLE FRUIT DIP
8 oz Pkg Cream Cheese,
softened (fat free or reg)
2/3 - 3/4 Cup Wyman's Maple Sugar
8 oz Cool Whip (fat free or reg)
8 oz Jar Marshmallow Creme
1/2 teaspoon Ground Ginger |
| Beat cream cheese & maple
sugar until smooth. Add Marshmallow Creme & Ginger, stir till
well blended. Fold in Cool Whip. |
SERVE WITH ANY FRESH FRUIT!
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Rules for Substituting Maple Syrup for 1 Cup
Granulated Sugar:
Use: 1 - 1 1/2 Cup of Maple
Syrup ~ Because Maple Syrup is less sweet than granulated
sugar. If you like sweeter muffins (etc) use the larger amount
of syrup.
Decrease liquid 2 - 4 tablespoons per 1 cup Maple Syrup used ~
Because Maple Syrup contains more moisture than the solid
granulated sugar, which the recipe calls for.
Add: 1/4 - 1/2 teaspoon baking soda (*Note exception) ~
Because Maple Syrup has a slight acidity, which needs to be
neutralized for the batter to rise and form properly. (*Do Not
add soda if recipe calls for buttermilk, sour milk or sour
cream since these liquids do the same thing.)
Decrease oven by 25`F ~ Because the Maple Syrup will tend to
caramelize, burn on the top and edges before a batter using a
solid sweetener like sugar.
Maple Sugar can be used the same as granulated sugar when
substituting.
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