There are dozens of recipes for delicious maple based edibles. I will be using this page to feature some of my favorite maple recipes.
Melanie Miller...Read More »
2 cups bread, cubed
1 1/2 cups milk
1/4 cup pure maple syrup
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
1/4 cup raspberries, fresh or frozen
Beat together eggs, milk, maple syrup, salt, and spices. Pour over bread cubes.
Allow mixture to completely soak the bread. Pour into buttered dish, pan, or ramekins.
Press raspberries into mixture. Dot top with butter. Set in pan of hot water. Bake at 350°
for about 45 minutes or until set. Cool.
1/2 cup raspberries, fresh or frozen
1/2 cup pure maple syrup
1 tsp. butter
Combine raspberries and syrup in pan and bring to boil over medium heat. Add
butter and cook until slightly thickened. Cool.
Serve pudding with raspberry sauce and garnish with whipped cream, if desired.
This version of the classic chocolate chip cookie is our family’s favorite.
We like the chewy and buttery texture. I love that there is no sugar added.
Maple Chocolate Chip Cookies
1/2 cup butter, softened
1 cup ‘Miller’s Purely Maple’ pure maple syrup
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 cups flour (I use King Arthur AP flour)
1 cup chocolate chips
Thoroughly combine butter, maple syrup, and egg. Add remaining ingredients and mix well.
Drop by tablespoon onto ungreased cookie sheet. Bake at 350° for 10 minutes.
Cool. Remove from baking sheet. Yield ~2 1/2 dozen cookies.
This recipe can be doubled successfully. I add about 1/2 cup flour when doubling.