Recipes
The Ontario Maple Syrup Producers Association is pleased to provide a delicious series of recipes using pure Ontario Maple Syrup. These are just a sampling of the recipes found in the top selling Simply Maple cookbook available from the OMSPA online store.
Main & Side Dishes
Maple Corn Bread
1 1/3 cups (325 ml) sifted all-purpose flour
4 tsp (20 ml) baking powder
1/2 tsp (2 ml) salt
2/3 cup (150 ml) cornmeal
2/3 cup (150 ml) milk
1/3 cup (75 ml) maple syrup
2 eggs, lightly beaten
1/4 cup (50 ml) butter, melted
1/4 cup (50 ml) maple syrup
1/2 cup (125 ml) walnuts, coarsely chopped
Heat oven to 375°F. Grease 9 inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3 cup (75 ml) maple syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4 cup (50 ml) maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or until a toothpick comes out clean.
Maple Chicken
2 lb (1 kg) chicken pieces
1/3 cup (75 ml) all-purpose flour
1/4 cup (50 ml) vegetable oil
1/2 cup (125 ml) maple syrup
2 Tbsp (30 ml) cider vinegar
2 Tbsp (30 ml) sherry
2 Tbsp (30 ml) soya sauce
2 tsp (10 ml) ground ginger
2 cloves garlic, minced
1/2 tsp (2 ml) pepper
1/4 tsp (1 ml) paprika
Coat chicken pieces well with flour. In large nonstick fry pan, add vegetable oil. Cook for 5 minutes, browning well, turn often. Arrange in 9" x 12" baking dish. In small bowl, mix together maple syrup, vinegar, sherry, soya sauce, ginger, garlic, pepper and paprika. Pour over chicken evenly. Bake at 350°F for 45 minutes to 1 hour, turning once during baking. Cover with foil, if browning too quickly. Garnish with freshly chopped parsley.
Cabbage-Apple Casserole
The presentation and flavour are both impressive in this dish!
1 chopped apple
1 medium onion, sliced
1/4 cup 50 ml water
1/3 cup 75 ml apple cider vinegar
1/4 cup 50 ml Maple Stirred Sugar
add fresh ginger about the size of a quarter (or a dash of ground ginger)
4 cups 1000 ml shredded red cabbage ( 1 medium)
salt and pepper to taste
Sauté onion and apple in a little oil in a Dutch oven or frying pan until
tender. Add all remaining ingredients. Cover and cook until tender, about 1
hour. Serve hot or cold
Squash Delight
A delicious variation, especially nice for people who thought they didn't care
for squash!
2 lb 4.4 kg squash a favorite is Hubbard or Buttercup (your choice) cooked and
mashed
2 Tbsp 15 ml Maple Syrup
1 medium onion, chopped fine
1 cup 250 ml shredded carrot
1 cup 250 ml sour cream
284 ml can cream of chicken soup
8 oz 250 g package prepared stuffing mix
Prepare squash. In small mixing bowl, combine onion, carrot, sour cream, Maple
Syrup and soup. Fold into squash. Prepare stuffing as directed and spread half
in bottom of 12" X 7" X 2' baking. Spoon squash mixture on top. sprinkle with
remaining stuffing. Bake at 350. F for 30 minutes. Serves 6.
Pancakes & Waffles
German 'PUFF' Apple Pancakes
OMSPA's German 'Puff' Pancakes With a few changes to a time-honoured traditional
recipe and giving special attention to presentation this recipe will put the
ohhhhh....into breakfast.
2/3 cup flour
2 granny smith apples, peeled, cut into pieces (about 1 pound)
3 eggs
¼ cup, light brown sugar
5 tablespoons granulated sugar plus more for the tin
½ teaspoon cinnamon
2 tablespoons unsalted butter
1 tablespoon lemon juice
¾ cup whole milk
Topping Ideas:
- Maple syrup
- Fresh whipped cream
- Strawberry jam
- Extra confectioner's sugar
- Fresh squeezed lemon juice
- Double whipped Devon cream
This makes 6 pancakes. Use a 6-cup jumbo muffin tin. Preheat oven to 450 degrees. Brush melted butter inside each muffin cup; coat with granulated sugar. Peel, core and slice each apple. Toss with brown sugar, cinnamon, and lemon juice. Melt 2 T butter in a skillet, then add apples and sauté for 10-12 min. until caramelized (you can add some maple syrup if you wish at this time). Combine flour, salt, granulated sugar, melted butter, eggs, and milk; mix well. Pour batter over apples. Put into oven after lowering temp. to 400 degrees. Bake 15 min. Pancakes will put up during last 5 min. Take tin from oven and turn it over on a flat surface to remove pancakes. Dust with confectioners' sugar and serve immediately.
Maple French Toast
1/2 cup 125 mL maple syrup
3 eggs 1/3 cup 75 mL milk
1/2 tsp 2 mL vanilla
1/4 tsp 1 mL salt
6 slices 1/2 inch French bread (use day old)
2 Tbsp 25 mL butter
Beat together maple syrup, eggs, milk, vanilla and salt. Place slices in single
layer in 9 X 13 " dish. Pour batter evenly over bread. Cover and refrigerate
for 3 hours or overnight. Melt butter on griddle. Add slices and brown on both
sides. Serve with maple syrup, maple butter or maple jelly. This recipe will
serve about 6 people.
Country Style Waffles
2 eggs separated egg whites beaten stiff
2 cups 500 mL buttermilk
2 cups 500 mL all-purpose flour
2 tsp 10 mL baking powder
1 tsp 5 mL baking soda
1./2 tsp 2 mL salt
1/4 cup plus
2 Tbsp 80 mL shortening
2 Tbsp 30 mL maple syrup
Heat waffle iron. Beat egg yolks and remaining ingredients with rotary beater
until smooth. Beat egg whites until stiff and fold in. Let rest for 3-4 minutes.
Pour batter from cup or pitcher onto center of hot, (if necessary) oiled waffle
iron. Bake for about 5 minutes or until steaming stops. Remove waffle carefully.
Sprinkle a few blueberries over the batter of each waffle as soon as it has
been poured on iron (if desired) or when serving. Serve with maple syrup, maple
butter or maple jelly. This recipe will serve about 6 people.
Oatmeal Pancakes
1 1/2 cups 375 mL oatmeal
2 1/ 2 cups 625 mL milk
1 cup 250 mL flour
1 Tbsp 15 mL maple syrup
1/2 tsp 2 mL salt, optional
1 tsp 5 mL cinnamon
1 Tbsp 15 mL baking powder
1 egg beaten 1/4 cup 50 mL oil
In large mixing bowl, pour milk and maple syrup over oatmeal and let sit for
10 minutes. Sift flour, add salt, cinnamon and baking powder; mix well. Add
to oatmeal mixture. Add egg and oil, mix well. Let rest for 3-4 minutes. Pour
batter onto hot griddle. Flip pancakes over once when they are puffy, full of
bubbles and lightly brown on one side. Serve with maple syrup, maple butter
or maple jelly. Makes 10 to 12 pancakes
All Time Favorite Pancakes
1 1 /2 cups 375 mL all -purpose flour
3 1/2 tsp 17 mL baking powder
3/4 tsp 3 mL salt
2 Tbsp 30 mL natural bran
1 egg beaten
1 3/4 cups 425 mL milk
3 Tbsp 45 mL butter or oil melted
1 Tbsp 15 mL maple syrup
In large mixing bowl, sift flour, baking powder, salt and bran. Combine egg,
milk, oil and maple syrup. Make a well in dry ingredients; add liquid. Stir
until smooth. Let rest for 3 -4 minutes. Pour batter onto hot griddle and cook
on 1 side until puffy, full of bubbles and lightly brown. Turn only once and
cook the other side. Fold in a few fresh or thawed blueberries for a special
treat. When a little maple syrup is added to batter mixture, a more even browning
will occur. Serve with maple syrup, maple butter or maple jelly. This recipe
serves 6
Maple Desserts
The Maple Cake Dessert
1 lemon cake mix ( white cake is fine too)
19 oz 540 mL can unsweetened crushed pineapple
1/4 cup 50 mL Maple Syrup
Mix these two ingredients together and set aside.
8 oz 250 g Philadelphia Cream Cheese
1 1/2 cups 375 mL milk
1 Tbsp 15 mL Maple Syrup
1 package lemon or vanilla instant pudding
Cool Whip Mix cake mix and bake as directed on box (use an 9 X 13 inch pan or
larger). Immediately when the cake is baked and removed from the oven spread
the pineapple and 1/4 cup 50 mL of Maple Syrup over the cake. Let cool for at
least on hour. Beat Philadelphia cream cheese in medium size bowl and blend
in milk, maple syrup, pudding until real smooth. Spread over cake and refrigerate
until ready to serve. Top with Cool Whip and drizzle Maple Syrup over each serving.
This cake can be made the day before.
Maple Ginger Cake
1/2 cup (125 ml) white sugar
2 Tbsp (30 ml) shortening
1 egg (beaten well)
1 tbs (5 ml) soda
1/2 tsp (2 ml) salt
1/4 cup (50 ml) molasses
1/4 cup (50 ml) pure maple syrup
1/2 cup (125 ml) sour milk
1 tsp (5 ml) ginger
1 1/2 cups (375 ml) flour
Mix ingredients in order as given, beat well, bake in moderate oven. 350°F
for 35-40 minutes. This makes a delicious dessert to serve with whipped cream
or served with vanilla ice cream with pure maple syrup poured over it as a sauce.
Sauces & Garnishes
Maple Syrup Barbecue Sauce
3/4 cup (175 ml) pure maple syrup
1 cup (250 ml) ketchup
2 tsp (10 ml) grated lemon rind, optional
1 cup (250 ml) onion, finely chopped
1/4 cup (50 ml) brown sugar, firmly packed
1/4 cup (50 ml) lemon juice
2 Tbsp Worcestershire sauce
1/4 cup (50 ml) water
1/2 tsp (2 ml) salt
2 Tbsp (30 ml) garlic, finely chopped or crushed
1/2 tsp (2 ml) coriander, optional
Combine all ingredients in medium saucepan. Bring to a boil and simmer for 15
to 20 minutes, uncovered, in refrigerator for up to 1 month. Yield: about 4
cups (1 L). Use on your favourite meat. For oven or barbecue.
Creamy Maple Syrup Dressing
1 cup (250 ml) your favourite mayonnaise
1/2 cup (125 ml) pure maple syrup
1/4 cup (50 ml) apple cider vinegar
Mix all ingredients together thoroughly. Chill and serve with salad.
Beverages
Strawberry Cooler
8 cups ( 2 L) water
6 cups (1500 mL) strawberries (hulled, cleaned and chopped)
2 Tbsp (30 mL) finely chopped orange peel and lemon peel
1/2 cup (125 mL) Maple Syrup
4 cups (1L) Ginger Ale
Combine water, strawberries, orange and lemon peel and Maple Syrup in a pot. Bring to boil. Reduce heat and simmer for 1 hour. Strain through a cheese cloth and refrigerate until chilled. When ready to use, pour about 3 cups (750 mL) of Ginger Ale and slowly add strawberry liquid. Pour into glasses over ice and garnish with a slice of fresh fruit, (strawberry, blueberry, banana, cherry etc.) on a toothpick. Serves 6-8 people. Have lots of fun!
