maple syrup

The maple flavor shines through without being overpowering in this recipe, adapted from the Samuel Sewall Inn, in Brookline, Mass. It’s more of a traditional scone, not cakey and soft, but crumbly and robust — strong enough to stand up to a slathering of Irish butter. They’re best served warm, on a fall morning, alongside a cup of tea or a strong cup of coffee.

Maple Scones

whole-wheat flour

white flour,

brown sugar

baking powder

salt

butter (1 stick)

chopped toasted walnuts or cooked wheat berries

milk,

Vegetable oil

Heat oven to 400 degrees. In a large bowl, combine whole-wheat flour, 1 cup white flour, brown sugar, baking powder and salt. Using a pastry blender, or two knives scissors-fashion, cut butter into flour mixture until mixture resembles fine crumbs.

Add nuts or wheat berries. Stir in the maple syrup and egg and just enough milk so that dough leaves side of bowl and forms a ball. Turn dough onto a lightly floured surface; gently roll in flour to coat. Knead lightly; if dough is very soft, roll in flour again. Transfer to a lightly greased baking sheet. Pat or roll into an 8-inch disk; cut into 8 wedges, but do not separate.

Bake until golden brown, about 20 minutes. Immediately remove from baking sheet, and carefully separate. Serve warm.

Joanne Chang’s Maple-Blueberry Scones

all-purpose flour

baking soda

unsalted butter

crème fraîche, Greek yogurt

buttermilk,

egg yolk,

blueberries

confectioners’ sugar

Maple Brown Butter Sugar Cookies

flour

cornstarch

tsp baking soda

tsp cream of tartar

tsp salt

sugar

egg egg yolk

tsp maple extract

Tbsp unsalted butter, melted

Tbsp maple syrup

sugar,

Tbsp milk

Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 45 minutes to an hour.

Whisk together flour, cornstarch, baking soda, cream of tartar, and salt in a medium bowl. Beat solidified brown butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg and egg yolk. Add maple extract and maple syrup, beating until well combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 4 hours, or overnight.

Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Bake, rotating pans halfway through, for 11 to 12 minutes, until lightly golden and edges are set. Cool for 3 minutes on baking sheets, then transfer to a wire rack to cool completely.

For the glaze, whisk together melted butter, maple syrup, and salt in a small bowl. Whisk in powdered sugar, milk, and maple extract until smooth. Drizzle glaze over cookies; let set before serving.

I made these cookies exactly as written, and sprinkled some ginger sugar on the top after I glazed them. AMAZING!! Don’t skip browning the butter- makes a huge difference. My guests ate every single one, raving about them the entire time. I have to make another batch so I get more! Thanks for the recipe- a real keeper!

Steel-Cut Oats with Squash and Tahini recipe | Epicurious.com

dairy butter butter

steel-cut oats

whole or unflavored, unsweetened nondairy milk

water

Roasted, Mashed Butternut Squash

Well-stirred tahini

Maple syrup

Brown sugar

Flaky salt

Diner-Style French Toast recipe | Epicurious.com

eggs

milk

vanilla extract

cinnamon

vegetable oil, divided

unsalted butter, softened, divided

bread

Powdered sugar and maple syrup (for serving)

Shortly after the attacks of Sept. 11, 2001, Regina Schrambling wrote of the healing power of cooking. “The food is not really the thing,” she said. “It's the making of it that gets you through a bad time.” This recipe, adapted from "The New Carryout Cuisine" by Phyllis Méras with Linda Glick Conway, was one she turned to in the trying days that followed. A mere two steps, and ready in less than an hour, it’s comfort in a pan, just as good for when the darkness creeps up as it is for those days when you just need a bit more. And to those who might scoff at the two sticks of butter? Consider taking Schrambling’s words to heart: “Abstemiousness,” she wrote, “is not an option when you're feeling low.”

Maple Shortbread Bars

unsalted butter,

unsalted butter, melted

vanilla

maple extract

pecans

Heat oven to 350 degrees. For crust, combine flour, sugar and salt in a bowl. Cut butter into slices, and cut in with pastry blender or 2 knives until mixture is crumbly. Press into bottom and half an inch up the sides of a 9- by 13-inch baking pan. Bake 15 minutes, or until edges begin to brown. Cool on rack.

For filling, combine all ingredients except pecans, and mix until smooth. Pour into cooled crust. Distribute nuts evenly over top. Bake 30 minutes, or until filling is set. Cool on a rack before cutting.

Learn how to make the best mango habanero hot sauce with this recipe from VBQ, a new cookbook that&#039;s all about vegan grilling recipes and tips.

Mango and Habanero Sauce

habanero peppers, stemmed (and seeded for less heat)

½ mango, peeled and pitted

white vinegar

garlic

The Mango Habanero Hot Sauce Recipe That Beats Store-Bought

Japanese soufflé pancakes start with the same ingredients as American varieties — namely, eggs, flour and milk — but they tower above traditional diner versions thanks to the addition of extra egg whites. A meringue mixture is beaten to stiff peaks, then folded into the batter, which cooks directly in metal pastry rings to help the pancakes attain their distinctive height. The key is to cook the batter at a very low temperature. If your stove has a small burner, or an especially low heat setting, use it here to create these custardy pancakes, worthy of breakfast, an afternoon snack or even dessert.

Japanese Soufflé Pancakes

cake flour

lemon juice

Unsalted butter,

Maple syrup,

Confectioners’ sugar, whipped cream and fresh berries,

Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.

Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.

Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.

Using a rubber spatula, scoop about 1/3 of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.

Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1 1/2 inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant 1/2 cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.

Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.

Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners’ sugar, whipped cream and berries, if desired.

Sweetened with brown sugar and maple syrup, this cornbread is hardly typical and extremely versatile: It would be just as welcome as a Thanksgiving side as it would be as breakfast, a snack or even a light dessert. Should you have any leftovers, try toasting cubes of the cornbread in the oven and serving them warm with poached fruit and yogurt or ice cream. Though you may find fine, medium and coarse ground cornmeal at your supermarket, be sure to use finely ground. Its downy texture is best suited for this recipe.

Pumpkin Maple Cornbread

180 grams finely ground yellow cornmeal

165 grams packed light or dark brown sugar

pumpkin purée

buttermilk

15 grams pumpkin seeds (pepitas)

Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.

In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.

In a large bowl, whisk together 1/2 cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and 1/2 cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.

Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.

Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.

Skip the store-bought pancake mix in favor of this 15-minute recipe for light and fluffy homemade buttermilk pancakes!

Light and Fluffy Buttermilk Pancakes

Tablespoon sugar

buttermilk or buttermilk substitute (See Kelly's Notes)

Tablespoons unsalted butter, melted

In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.

In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)

Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.

No buttermilk? No problem! Add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the &quot;1 cup&quot; mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly. Proceed with the recipe as directed.

Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.

For an alternative to vegetable oil (and if bacon is on the menu), try cooking the pancakes in bacon grease. The flavor and texture is hard to beat.

★ Did you make this recipe? Don&#x27;t forget to give it a star rating below!

Kelly's Notes:

Miso-Squash Ramen recipe | Epicurious.com

olive oil

Tbsp. white miso

maple syrup or brown sugar

soy sauce

kabocha

(1") piece ginger, coarsely chopped

garlic cloves,

vegetable broth

Kosher salt, freshly ground pepper

wavy

cilantro leaves

Adapted from Nik Sharma’s first cookbook, “Season,” this lightly sweet pudding cake is an ideal fall dessert — a far less stressful alternative to a more labored pie. Here Mr. Sharma riffs on a traditional dessert from the Indian state of Goa, using a base of coconut milk, eggs and sweet potatoes that are roasted and then puréed, perfumed with nutmeg. Though he sweetens the bebinca with jaggery or muscovado sugar, alternatives like panela or dark brown sugar work too; the addition of maple syrup is a distinctly American touch. (Mr. Sharma likes to make this for Thanksgiving.) Be sure to leave time for the bebinca to cool and set — at least 6 hours in the refrigerator, but preferably overnight.

Sweet Potato Bebinca

sweet potatoes (1 1/4 pounds total)

unsalted butter, melted,

grated jaggery, muscovado, panela or dark brown sugar

nutmeg

turmeric

fine sea salt

(13.5-ounce 400-milliliter) can full-fat coconut milk

Heat the oven to 400 degrees. Rinse the sweet potatoes to remove any dirt, pat them dry with paper towels and poke several holes in them with a fork. Put the potatoes in a baking dish or on baking sheet lined with aluminum foil. Roast until completely tender, 35 to 45 minutes. Cool completely before handling. Peel the sweet potatoes, discard the skins, and purée the flesh in a food processor. Measure out 1 2/3 cups/400 grams and set aside, saving the rest for another purpose. (The sweet potatoes may be roasted 1 day ahead and stored in an airtight container in the refrigerator.)

Reduce the oven temperature to 350 degrees.

Line the bottom of a 9-inch round baking pan with 2-inch sides with parchment paper and grease lightly with butter. Put the pan on a baking sheet. In a large bowl, whisk together the cooled sweet potato purée, melted butter, eggs, sugar, maple syrup, nutmeg, turmeric and salt until smooth. Add the coconut milk and flour and whisk until the mixture is smooth, with no visible streaks of flour.

Pour the batter into the prepared pan and put the pan, still on the baking sheet, in the oven. Bake for 55 to 60 minutes, rotating the baking sheet halfway through. The pudding should be firm to the touch in the center and light golden brown around the edges. Remove from the oven and cool completely in the pan on a wire rack. Wrap the pan with plastic wrap and refrigerate to set for at least 6 hours, preferably overnight.

Once the bebinca has set, run a sharp knife around the sides of the pan, flip the pan onto a baking sheet lined with parchment paper, and tap gently to release. Peel the parchment off the top. Invert onto a serving dish, and peel off the second sheet of parchment paper.

To serve, use a sharp serrated knife to cut the chilled bebinca into wedges. Store the leftover bebinca, wrapped in plastic wrap, in an airtight container in the refrigerator for up to 1 week.

This savory-sweet stew is delightfully hands-off — no sautéing, searing or simmering. The key is the timing: Cook the beef first and add the vegetables later to ensure that the meat tenderizes while the vegetables retain some bite. Real maple syrup gives the dish a sweetness that pairs well with the mild bitterness of stout beer. Carrots, potatoes and parsnips are classic stew vegetables, but rutabaga or celery root work well, too. A squeeze of lemon at the end brightens the flavors of this cold-weather dish.

Pressure Cooker Beef Stew With Maple and Stout

beef

Kosher salt and black pepper

thyme

rosemary

beef broth

stout beer (or 1

garlic cloves, chopped

red-pepper flakes

onion powder

garlic powder

balsamic vinegar, preferably aged

carrots,

parsnips,

russet potatoes, peeled and cut into 1 1/2-inch pieces

lemon juice,

Add the beef to a 6- to 8-quart pressure cooker, season it generously with salt and pepper and toss it with the flour until evenly coated. Add the herb sprigs, the broth, beer, syrup, garlic, red-pepper flakes, onion and garlic powders and 1 tablespoon vinegar; stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 20 minutes.

Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Stir in the carrots, parsnips and potatoes; season with salt and pepper. Cover and set steam valve to sealed position. Cook on high pressure for 18 minutes.

Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. (If hot liquid spurts out with the steam, close the knob and wait a few more minutes, then release again.) Remove and discard the rosemary and thyme sprigs.

Stir in the remaining 1 tablespoon vinegar. Season to taste with more salt and pepper, as needed. Add the lemon juice. If the vegetables are not tender, or if the broth is not as thick as you would like, using the sauté setting, simmer for a few minutes. (You can also stir to encourage the potatoes to fall apart a little, which will help thicken the broth.) Divide among shallow bowls.

Slathered with a mildly spicy maple glaze, chunks of winter squash are roasted until velvety soft and browned at the edges, then brightened with lime and fresh sage just before serving. Unless you’re using a squash variety with a particularly thick rind, you don’t need to peel the squash before roasting. The skins of butternut or delicata roast up wonderfully crisp, adding texture to each bite.

Maple-Roasted Squash With Sage and Lime for Two

Large pinch of ground cayenne or chile powder

black pepper

coriander seeds

winter squash,

lime juice,

sage

Heat oven to 425 degrees. If you like, line a rimmed baking pan with parchment paper or foil. (It’s not necessary but will prove helpful when cleaning up.)

In a small pot over medium-high heat, combine maple syrup and cayenne in a small pot. Bring to a simmer and let cook until it reduces by a third, 1 to 3 minutes. Add butter and let it melt. Turn off heat and mix in salt, pepper and coriander.

Spread the squash out on the pan and spoon maple mixture over the pieces, turning them to coat. Roast until the pieces begin to soften, 15 minutes. Turn the squash pieces over and roast until glazed and tender, 10 to 20 minutes more. Drizzle lime juice over and scatter sage leaves over the top for serving.

Maple syrup and oatmeal are usually relegated to the breakfast table, but here they create a crowd-pleasing tart. Creamy maple pudding would be lovely on its own, but truly shines nestled into a cookielike oatmeal crust. Top it with a dollop of whipped cream laced with cinnamon and nutmeg.

Maple Tart With Oatmeal Cookie Crust

160 grams old-fashioned rolled oats

55 grams packed light brown sugar

unsalted butter (3/4 stick), melted

420 milliliters whole milk

heavy cream

Heat oven to 350 degrees. In bowl of a food processor, combine oats, flour, brown sugar and salt, and pulse until oats are coarsely chopped. Add butter and pulse until evenly moistened.

Transfer mixture into a 9-inch fluted tart pan with a removable bottom. Press crumbs evenly into bottom and up sides of the pan. Set pan on a rimmed baking sheet and bake until crust is fragrant, set and edges are golden brown, 18 to 20 minutes. Set on a rack to cool completely.

In a medium saucepan, bring maple syrup to a simmer over medium heat. Cook maple syrup until it has reduced to 1/2 cup/120 milliliters, about 8 minutes. Set aside.

Set a fine mesh sieve over a medium bowl. In a separate medium bowl or a 4-cup glass measuring cup, whisk together milk, cream and egg yolks. Add cornstarch to a medium saucepan. Gradually whisk in milk mixture until smooth. Add maple syrup and whisk to combine. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using whisk to scrape it through. Discard any solids. Whisk in butter until fully combined with no solid bits remaining. Transfer mixture to prepared crust. Let cool slightly, then cover with plastic wrap and chill until firm, at least 4 hours.

Beat heavy cream and confectioners’ sugar until stiff peaks form. Gently fold in cinnamon and nutmeg until evenly distributed.

Before slicing, remove pan rim from tart by carefully setting tart on top of a 28-ounce can (or something roughly the same size) and transfer tart to a serving platter. To serve, top slices with whipped cream.

Roasted Delicata Squash with Pomegranate and Goat Cheese

pomegranate juice

balsamic vinegar

delicata squash

cardamom

red pepper flakes

goat cheese, crumbled

pomegranate

Slice the delicata squash in half lengthwise. Scrape out and discard the seeds. Then cut the squash into 1-inch half moons. Add the squash to a large baking pan and toss gently with the olive oil, salt, cinnamon, cardamom and red pepper flakes. Transfer to your pre-heated oven and bake for about 35 minutes, or until the squash is tender. Remove from the oven and set aside.

Meanwhile, combine all the ingredients for the dressing in a small saucepan over medium heat. Simmer for about 10 minutes, or until the dressing is reduced to about 1/3 of a cup. Remove from the heat and set aside.

To serve, arrange the roasted squash on a platter or in a large bowl. Top with the goat cheese, cilantro and pomegranate arils. Then drizzle with the dressing, starting with a couple of tablespoons and adding more, if desired. Serve immediately.

Leftovers can be stored in an airtight container in your refrigerator for 1-2 days.

Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays. The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day. (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving. Whipped cream or crème fraîche, spiked with a little bourbon if you like, is nice on the side.

Top 40 maple syrup recipes from across the web

The most viewed maple syrup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Maple Scones

Joanne Chang’s Maple-Blueberry Scon...

Maple Brown Butter Sugar Cookies

Maple Brown Butter Sugar Cookies

Steel-Cut Oats with Squash and Tahi...

Diner-Style French Toast recipe | E...

Maple Shortbread Bars

Mango and Habanero Sauce

Japanese Soufflé Pancakes

Pumpkin Maple Cornbread

Light and Fluffy Buttermilk Pancake...

Miso-Squash Ramen recipe | Epicurio...

Sweet Potato Bebinca

Pressure Cooker Beef Stew With Mapl...

Maple-Roasted Squash With Sage and ...

Maple Tart With Oatmeal Cookie Crus...

Roasted Delicata Squash with Pomegr...

Sticky Cranberry Gingerbread

Breakfast Blondies

Creamy Pumpkin Soup

Peanut Butter Apple-Lanterns

BA's Best Pumpkin Pie

Pecan Pumpkin Pie

Mashed Sweet Potatoes With Maple an...

Pecan-Rye Pumpkin Pie recipe | Epic...

Kentucky Derby Pecan Pie Cheesecake...

Roasted Maple-Glazed Pork Tenderloi...

Oven-Roasted Brussels Sprouts With ...

Kolar Pitha

Crunchy Maple Cinnamon Chickpeas

Pumpkin Bread with Maple Butter

Crispy Tofu With Maple-Soy Glaze

Crispy Tofu With Maple-Soy Glaze Re...

Pumpkin Soup With Spiced Nuts

Tofu With Rice And Miso-Maple Dress...

Fluffy American Pancakes

Fluffy American Pancakes

How To Make Maple Syrup Snow Candy ...

Ba’S Best Buttermilk Pancakes

Coffee-Flavored Belgian Waffles

The most viewed maple syrup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine