Maple Cream Soda

1 cup maple syrup
1/2 cup water
1 vanilla bean, split and seeds scraped out
1 2-inch wide slice of lemon rind (not including the white pith)
1 teaspoon vanilla paste

Add the maple syrup, water, vanilla bean and seeds, lemon rind, and vanilla paste to a saucepan.  Bring to a boil, then reduce heat to medium and simmer for 5 minutes.  Remove from heat, cover, and let sit until the syrup cools to room temperature.  To store, remove the lemon rind and pour into a lidded jar (including the vanilla bean).  Refrigerate.  Best if kept overnight before using, for more intense, blended flavor.

To make the soda, add 2-3 tablespoons maple-vanilla syrup to an 8 ounce glass, then add seltzer.  Also delicious with a scoop of vanilla ice cream.

From Food52.

Maple Chai Cookies

1 1/3 cups (220 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 green cardamom pods, seeds ground
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
125 grams unsalted butter, at room temperature
1/2 cup (105 grams) firmly packed dark brown sugar
1/4 cup maple sugar
1 vanilla bean

1 large egg
2 tablespoons maple syrup
 
1 tablespoon coarse sugar
1/2 tablespoon maple sugar
1/2 tablespoon vanilla sugar
 
Heat the oven to 350 degrees.  Line a baking sheet with parchment.  Sift all the dry ingredients together and stir to combine.  Set aside.
 
Cream the butter until light and fluffy.  Add the brown sugar and maple sugar and beat.  Scrape the seeds from the vanilla bean and add it to the butter-sugar mixture with the egg and maple syrup.  Beat until combined.  Add the flour mixture to the butter mixture until just combined.  

Portion out the cookies, rolling them in the palm of your hand to create a ball.  Combine the three sugars or use your choice of sugar in a small bowl.  Roll the cookie balls in the sugar until evenly coated.  Place on a baking sheet and press down lightly with your hand.  Refrigerate the cookies for 15 minutes.
 
Bake for 10-12 minutes.

From Hint of Vanilla blog

Peach and Maple Syrup Jam

600 grams/ 1 pound 5 ounces (about 5) fresh peaches

250 grams/ 9 ounces (about 1 large or 2 small) apples

50 ml/ 2 fluid ounces/ 1/4 cup maple syrup

400 grams/ 14 ounces granulated sugar

1 small lemon, juice only

Bring a pan of water to the boil, and with a sharp knife score the peaches in a cross across the bottom. Drop the peaches into the boiling water for a minute, then remove and peel off the skin.  Chop all the flesh away from the peach pits and discard the skin (reserve the pits).

Peel the apples and grate them, discarding the core.  Place the grated apple in a pan with 300ml/½ pint/1 cup of water, bring to the boil, and then cook for 10 minutes or until the water has almost evaporated.  Add the peach flesh and reserved peach pits and cook for a further 10-15 minutes, or until the peach pieces fall apart and the mixture is thick. Pick the pits out with a spoon and discard them.

Add the maple syrup, sugar and lemon juice, bring to a boil, then cook until the mixture reaches 105C/220F on a sugar thermometer.  Stir frequently to stop it sticking on the bottom.

Leave to cool for a few minutes, spoon into hot, clean jars, and seal immediately in a boiling water bath or pressure canner.

Makes about 600ml/20fl oz.

From BBC Food, recipe by Dan Lepard

Maple Cream Scones

2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
4 tablespoons cold butter, cut into 1/4-inch pieces, plus 2 tablespoons butter, melted
3/4 cup heavy cream
1/4 cup plus 2 tablespoons pure maple syrup

Heat oven to 425° F.  Lightly grease a baking sheet.

Combine the flour, baking powder, and salt in a large bowl.  Cut the butter pieces into the flour until the mixture resembles coarse crumbs.  Make a well in the mixture.

Blend the cream and 1/4 cup of the maple syrup and pour the mixture into the well.  Stir just until the dough coheres.

Lightly flour a work surface.  Turn the dough onto the surface and knead four or five times, gently.  Pat or roll to a thickness of about 3/4 inch.  Cut into 2 1/2-inch to 3-inch rounds with a biscuit cutter, and place on the prepared baking sheet.

Stir together the melted butter and remaining 2 tablespoons maple syrup, then brush a little on each scone.  Keep the remaining syrup mixture warm.  Bake the scones for about 15 minutes, until golden.  Spoon the remaining warm syrup mixture over the scones.  Serve hot.

Makes about 12 scones.

From Maple Syrup Cookbook by Ken Haedrich

Pear, Maple, and Rosemary Clafouti

About 1 tablespoon unsalted butter, softened, for the pan
4 medium-size ripe pears, such as Bartlett or Comice
1 cup pure maple syrup
4 3-inch sprigs fresh rosemary
2 large eggs
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup heavy cream
1/2 cup whole milk

Heat the oven to 350 F.  Generously butter a 9-inch shallow round baking dish with straight sides or a 10-inch glass pie pan with sloping sides. 

Peel the pears and cut them lengthwise in half.  Scoop out the cores, then remove the blossom scar, the stem, and the coarse fiber that runs from the stem to the core.  

Pour the maple syrup into a 10-inch skillet and place it over medium heat.  Arrange the pear halves in the pan, rounded side down, and tuck the rosemary sprigs between them.  Cook the pears, uncovered, at a gentle boil for about 5 minutes.  Turn them cut side down and gently boil until the pears are very soft and the syrup is slightly thickened, about 5 minutes longer.  (If the pears are not quite ripe, cook them covered for 10 minutes on the first side, then cook on the second side, partially covered, until you can insert a paring knife with no resistance.)  Leaving the syrup behind in the pan, carefully transfer the pears to the prepared baking dish and arrange them cut side down and stem end facing inward in a circle.  Remove and discard the rosemary sprigs.  Pour the syrup that is left in the pan into a measuring cup.  There should be about 1/2 cup.  If there is less, top it off with more maple syrup.  If there is more than 1/2 cup, pour it back into the pan and boil it further.

Whisk 1 egg with the flour in a medium mixing bowl until smooth.  Whisk in the other egg, then whisk in the syrup, vanilla, salt, cream, and milk.  Pour the batter over the pears.  Bake the clafouti on the center oven rack until puffed, set in the center, and a golden color around the edges, 25 to 30 minutes.  Cool slightly.  Cut into wedges and serve warm.

Serves 8.

From The Herbfarm Cookbook by Jerry Traunfeld

Maple Apricot Hermit Bars

1 cup plus 1 tablespoon bread flour
1/2 cup white whole wheat flour or whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup chopped dried apricots, or 1/2 cup chopped apricots and 1/2 cup golden raisins
1 cup maple syrup*
1/2 cup canola oil or avocado oil (1/3 cup plus 3 tablespoons plus 1 teaspoon, to use same measuring cup for molasses, so molasses will slip out nicely)
1/3 cup unsulphured molasses
1/2 cup reduced fat milk, almond milk, or soy milk
4 teaspoons turbinado sugar

Heat oven to 350° F. Grease a 9x13-inch metal or ceramic baking pan.

In a large bowl, whisk flours, baking soda, spices, and salt, until combined.  Stir in apricots (or apricots and raisins).  

In a separate medium bowl, whisk maple syrup, oil, molasses, and milk.  Stir dry ingredients into wet ingredients until fully combined.  Continue mixing for 50 strokes.  Scrape into prepared pan.  Use a spatula to spread batter evenly, ensuring that apricots are evenly distributed.

Bake for about 25 to 30 minutes, until puffed and a toothpick inserted into the center comes out clean.  Remove from the oven and immediately sprinkle with turbinado sugar.

Let cool completely before cutting into 24 squares.  Layer bars between pieces of parchment paper inside a resealable container.  Store at room temperature for 3 days or freeze for up to 1 month.

Makes 24 bars.

From Maple by Katie Webster

*Can also be made with maple sugar, and result will be more cookie-like.  Use 3/4 cup maple sugar in place of maple syrup and decrease bread flour to 1 cup.

French Canadian Maple Sugar Pie

1/2 recipe Flaky Butter Crust
3 eggs
3/4 cup plus 2 tablespoons firmly packed brown sugar
3/4 cup pure maple syrup
6 tablespoons butter, melted
1/4 cup plus 1/2 cup brewed tea
2 tablespoons apple cider vinegar
Pinch of salt
3/4 cup coarsely chopped almonds
1/2 cup golden raisins, coarsely chopped (raisins are optional - if not using, additional 1/2 cup of tea above is not needed)

Prepare the pie shell according to the directions, line a 9-inch pie plate with the pastry, and refrigerate or freeze.  Heat the oven to 450° F. 

Whisk together the eggs and sugar in a large bowl.  Add the maple syrup, butter, 1/4 cup tea, vinegar, and salt, whisking until smooth.  Stir in the almonds.  Plump the raisins in remaining 1/2 cup of tea by microwaving for 1-2 minutes.  Drain raisins and add them to the mixture.

Place the pie shell on a heavy baking sheet and pour in the filling.  Place on the center rack of the oven and bake for 10 minutes.  Then reduce oven temperature to 350° F and continue to bake until the center is set, about 25 minutes.  Cool on a wire rack.  Serve warm or at room temperature.

Serves 8-10.

From Maple Syrup Cookbook by Ken Haedrich, with a few changes

Maple Leaf Butter Cookies

2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1/2 cup grade B maple syrup (or grade A maple syrup flavored with 3 drops maple extract)
1 large egg yolk
1 teaspoon salt
3 cups all-purpose flour

In a standing mixer, cream together butter and sugar until light and fluffy.  Beat in maple syrup and egg yolk until mixture is combined well.  Sift together salt and flour over mixture and fold in thoroughly.  Chill dough, wrapped in plastic wrap, until firm, about 2 hours.  (Dough may be made 4 days ahead and chilled.)

Heat oven to 350°F.

Divide dough in half.  Keeping one half chilled, lightly flour other half and, on a lightly floured surface, gently pound with a rolling pin to soften.  Roll out dough 1/8 inch thick and, with a 3-inch floured maple-leaf cookie cutter, cut out cookies, chilling scraps.  Arrange cookies on buttered baking sheets and, if desired, with back of a knife, mark cookies decoratively.  Make more cookies in same manner with remaining dough and with all the scraps pressed together.

Bake cookies in batches in middle of oven until edges are golden, about 12 minutes, and transfer to racks to cool.  (Cookies keep in airtight containers 1 week.)

Makes about 40 cookies.

From Gourmet/Epicurious

Maple Pudding Cake

1 1/2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 1/2 cups maple syrup

3/4 cup water

2 tablespoons butter

Heat oven to 350°F.  

Grease an 8x8x2-inch pan.  Mix flour, sugar, baking powder, salt, and milk, and pour into the prepared pan.  Combine maple syrup, water, and butter in a saucepan and heat just until the butter melts.  Pour warm sauce over cake batter.  DO NOT STIR.  Bake for 45 minutes, until dark golden. Serve warm, with whipped cream or ice cream if desired.

Serves 6.

From Across the Fence Maple Recipes

Maple Creme Caramel

Caramel:

1 cup sugar

1/2 cup water

Custard:

1/2 cup pure maple syrup

3 large egg yolks

1 large egg

1 1/2 cups whipping cream

1/2 cup whole milk

For caramel:

Heat oven to 300°F. Lightly butter four 3/4-cup soufflé dishes or custard cups. 

Combine sugar and water in heavy small saucepan. Stir over low heat until sugar melts. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into prepared dishes. Using oven mitts, quickly rotate dishes to coat sides with some of caramel. Set aside.

For custard:

Whisk maple syrup, yolks and egg in medium bowl to blend. Combine cream and milk in heavy medium saucepan and bring to boil. Gradually whisk hot cream mixture into yolk mixture. Divide custard among prepared dishes. Set dishes into 13 x 9 x 2-inch baking pan. Add enough hot water to pan to come halfway up sides of dishes. Cover baking pan with foil.

Bake custards until set in center, about 55 minutes. Chill custard uncovered until cold, at least 5 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)

To serve, run knife around dish sides to loosen custards. Invert onto plates.

From Gotham Bar and Grill, New York, NY, via Bon Appetit/Epicurious

Maple Oatmeal Bread

(FOR REGULAR LOAF)
1 cup water
1/2 cup old-fashioned rolled oats
1 tablespoon butter
2 tablespoons maple syrup
1 teaspoon salt
1/2 cup whole wheat flour
2 cups bread flour
1 1/2 teaspoons rapid-rising or active dry yeast

(FOR LARGE LOAF)
1 1/3 cups water
3/4 cup old-fashioned rolled oats
2 tablespoons butter
3 tablespoons maple syrup
1 1/2 teaspoons salt
1 cup whole wheat flour
2 1/4 cups bread flour
2 teaspoons rapid-rising or active dry yeast

Pour the water into the pan of the bread machine.  Add the remaining ingredients in the order listed. Select the Basic cycle, set the crust on Medium, and press Start.  (During the mixing cycle, if the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch.  Or, if the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, 
until the dough is smooth yet soft to the touch.)

Alternatively, to make without bread machine:
Heat the water until warm, between 105° and 115°F; pour it into a large, warmed bowl, and add the yeast and rolled oats.  Let stand 5 minutes, until the yeast begins to bubble.  Stir in the butter, syrup, salt, and whole wheat flour.  Beat until a smooth batter forms.  Cover, and let stand 15 minutes.  Slowly add the bread flour and beat until a stiff dough forms.  Turn the dough out onto a very lightly floured board and knead, adding flour if necessary, until smooth and springy, about 5 minutes.  Wash the bowl and grease it; place the dough back in the bowl and turn it over to grease the top.  Cover and let rise until doubled, about 1 hour.

Lightly grease an 8- or 9-inch loaf pan or round cake pan.  Turn the dough out onto a lightly floured board or lightly oiled surface.  Punch the dough down, shape into loaf, and place in the pan.  Cover and let rise in a warm place until almost doubled, 1 hour.  Heat oven to 375°F.  Bake for 35 to 40 minutes, or until a wooden skewer inserted into the loaf comes out clean.  Remove from pan and cool on a wire rack.

From Whole Grain Breads By Machine or Hand by Beatrice Ojakangas

Apple and Maple Bread Pudding

Custard:

6 large eggs

1/2 cup pure maple syrup (preferably Grade B)

1/2 cup (packed) dark brown sugar

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

1/2 teaspoon fine sea salt

1 cup whole milk

1 cup heavy whipping cream

2 tablespoons thinned boiled apple cider, apple brandy, or apple cider

1 1-pound loaf brioche, all crust trimmed, bread cut into 3/4- to 1-inch cubes (6 1/2 to 7 cups)

Apples:

3 tablespoons unsalted butter

2 1/2 pounds Cortland or Granny Smith apples (about 5), peeled, quartered, cored, cut into 1/3-inch-thick slices (about 7 cups)

1/4 cup pure maple syrup plus additional for brushing (preferably Grade B)

1/4 cup (packed) dark brown sugar

For custard:
Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl. Add milk, cream, and cider and whisk until well blended. Add bread cubes and press to submerge into custard. Let soak at least 30 minutes, occasionally pressing on bread cubes to submerge.

For apples:
Meanwhile, position rack in bottom third of oven and preheat to 350°F. Generously butter 9x5-inch glass or ceramic loaf pan with at least 3-inch-high sides. Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apple slices and sauté until deep golden and beginning to soften, stirring and turning apple slices frequently, 10 to 12 minutes. Stir in 1/4 cup maple syrup, then brown sugar. Simmer until sugar dissolves and mixture thickens to syrup, about 1 minute. Remove from heat.

Mix half of apple slices into bread and custard mixture. Transfer bread pudding mixture to prepared pan. Arrange remaining apple slices atop bread pudding in 2 lengthwise rows. Spoon any remaining syrup from skillet over apple slices. Place loaf pan on rimmed baking sheet (to catch any spills during baking).

Bake bread pudding until puffed and cracked on top, apples are deep brown, and instant-read thermometer inserted into center of pudding registers 170°F to 180°F, about 1 hour 30 minutes (pudding will rise high above top of pan). Remove from oven and let rest at room temperature 45 minutes to 1 hour (pudding will fall). Brush apples on top of pudding with additional maple syrup. Spoon pudding into bowls and serve warm or at room temperature.

Makes 10 to 12 servings.

From Bon Appetit via Epicurious

Maple Bran Muffins

1 cup unbleached all-purpose flour
1 cup bran flakes
1 teaspoon baking soda
1/3 cup raisins
1/3 cup sliced almonds
1 cup sour cream or yogurt
1 cup maple syrup
2 eggs

Heat oven to 400° F. Grease a 12-cup muffin tin.

Combine the flour, bran, and baking soda.  Stir in the raisins and nuts.  In a separate bowl, beat together the sour cream or yogurt, maple syrup, and eggs.  Add the wet ingredients to the dry and mix for 20 seconds only.

Fill cups of greased muffin tin two-thirds full.  Bake for 20 minutes.

Makes 12 muffins.


From The King Arthur Flour 200th Anniversary Cookbook by Brinna Sands

Multiple-Mistake Microwave Maple Halwa

3/4 cup unsalted butter, melted
1 scant cup sugar
6 tablespoons milk
1 1/2 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
5 tablespoons maple syrup

Put the butter, sugar, milk, flour, baking powder, salt, and maple syrup in a bowl.  Beat with a whisk until well-combined.

Lightly grease a glass bowl or pie plate (of 6 cup or large capacity).  Spoon the mixture into the bowl.

Microwave, uncovered, until a skewer inserted into the center comes out clean. This takes about 8 to 10 minutes.  You can check it without spoiling it.

Serves 4 to 6.


From recipe for Microwave-Steamed Maple Syrup Pudding from Vegetarian Supercook by Rose Elliot, with multiple mistakes changes!  (fortunate result of cooking too late at night, while sleepy and confused...)

Maple-Brown Sugar Pudding Cake

First layer
1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup packed light brown sugar
1/2 cup milk
1/4 cup grade B or dark amber maple syrup
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon maple flavor
4 tablespoons unsalted butter, melted

Second layer
1 cup brown sugar
3 tablespoons cornstarch
1 3/4 cups hot water

Heat the oven to 350°F.  Have on hand an 8- or 9-inch square pan.

To make the first layer: Whisk together the flour, baking powder, salt, and brown sugar in a large bowl.  Mix together the milk, syrup, egg, vanilla, maple flavor, and melted butter in a medium bowl.  Pour this mixture into the dry ingredients, stirring until evenly moistened.  Spread the batter into the pan.

To make the second layer: Combine the brown sugar and cornstarch in a bowl until thoroughly mixed.  Sprinkle this mixture evenly over the top of the batter.  Place the pan on the middle rack of the oven and pour the hot water over the batter.

Bake for 45 minutes.  During baking, the cake layer will rise to the top and the pudding layer will settle to the bottom.  Remove from the oven and serve warm from the pan, with whipped cream or vanilla ice cream.


From King Arthur Flour Whole Grain Baking

Maple and Vanilla Granola

Nonstick vegetable oil spray
4 cups old-fashioned oats
1/2 cup ground flax seeds or 1 cup high-fiber hot cereal, if desired
1 cup sliced almonds
1/3 cup (packed) golden brown sugar (or 1/3 cup maple sugar, or a mixture of brown and maple sugars)
1/4 teaspoon salt
1/3 cup vegetable oil
1/4 cup maple syrup
4 teaspoons vanilla extract

Position rack in middle of oven and heat to 300°F. Lightly oil large baking sheet. Mix next 5 ingredients in large bowl. Combine oil and maple syrup in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Using hands, toss mixture until thoroughly mixed.

Spread granola on prepared baking sheet. Bake until golden brown, stirring occasionally, about 30 minutes. Transfer sheet to rack; cool granola completely. (Can be made 2 weeks ahead. Store in airtight container at room temperature.)

Makes about 8 cups.


From Epicurious/Bon Appetit, with some changes