eavy-bottomed saucepan, bring the maple syrup to a boil over
NOTE: USE REAL BUTTER AND PURE MAPLE SYRUP (DON'T EVEN THINK
ntil smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt
Beat the heavy whipping cream with the maple syrup into stiff peaks form' Serve over ice cream, pies or top mousses and anything else.
or cinnamon rolls.
Pour pure maple syrup and spread all over
ours.
To make the Maple-Caramel sauce: In a small
umpkin, eggs, 1/4 cup pure maple syrup, cinnamon, nutmeg and salt
ilk, water and vanilla (and maple flavoring if using) to the
br>Mix softened butter, syrup, maple extract and sugars until creamy
Melt butter in frying pan over medium heat.
Mix eggs, maple syrup, milk and salt till combined.
Scramble in frying pan until cooked watching to prevent burning.
Serve with a drizzle of pure maple syrup or without.
Preheat oven to 350 degrees.
Grease and flour a 13x9\"pan.
Cream together butter and brown sugar.
Beat in eggs until well mixed, and then beat in the maple syrup until blended.
Beat in flour and baking powder.
Mix in ground walnuts. ( Note: I don't like to grind the walnuts to powder - leave a few little nuggets for texture.).
Spread batter evenly in pan.
Bake at 350 degrees for 30 min., or until a wooden pick inserted in center comes out clean.
Cool and cut into squares. (How many depends on the size you cut them).
Combine the pure maple syrup, chili sauce, onion, cider vinegar, mustard and Worcestershire sauce in a shallow dish.
Marinate the chicken wings for a minimum of 4 hour on the refrigerator, keeping covered and turning occasionally.
Grill (broil), oven bake or barbecue the chicken wings until thoroughly cooked, basting occasionally.
Rinse cranberries under cool running water, pick over and discard any bad berries. Place berries into a medium saucepan.
Stir in the orange zest, Grand Marnier (or orange juice), cranberry juice, and pure maple syrup.
Bring to a rolling boil over medium-high to high heat, keeping a close eye and stirring often.
Reduce heat to medium-low and continue to cook for about 10 minutes, until sauce thickens and most of the berries have popped.
Pour into a glass dish and let cool. For best results let sit in fridge overnight.
In medium-sized saucepan, combine 3/4 cup pure maple syrup and 1 cup (1/2pint) whipping cream; bring to a boil.
Boil rapidly 15 to 20 minutes or until thickened; stir occasionally.
Add 1/2 cup chopped pecans.
Cover and chill until served.
Stir before serving.
In 2-quart glass measure with handle, stir together sugar, cornstarch and salt.
Add milk, pure maple syrup, egg and vanilla; mix well.
Microwave on 100% power (High) 5 1/2 to 6 1/2 minutes, stirring after 1 1/2 minutes, then after each minute until thickened and bubbly.
Cool.
Chill thoroughly about 1 1/2 hours. Stir in pecans.
Fold in whipped cream.
Pour into prepared pastry shell.
Chill thoroughly.
Garnish as desired.
Refrigerate leftovers.
aucepan, combine whipping cream and maple syrup. Bring to a boil
he milk coffee, pumpkin puree, maple syrup, vanilla extract, pumpkin pie
eavy-bottomed saucepan combine butter, maple syrup, cream, sugar, corn syrup
nd lightly flour (I use Recipe #78579) two 9-inch cake
lend well. Whisk pumpkin, oil, maple extract, vanilla extract, and cider