Type what you have

Ingredients

• ✓ maple syrup
• chicken broth
• sweet potato
• carrot
• onion
• red curry powder
• cinnamon
• ginger
• half and half
• salt
• black pepper

Instructions

1. 1 Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker.
2. 2 Cook on Low for 7 hours.
3. 3 Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper.
4. 4 Cook on High for 20 minutes.

By Food Eater

Ingredients

• ✓ maple syrup
• vegetable oil
• onion
• ginger root
• butternut squash
• carrot
• apple
• vegetable broth
• coconut milk
• salt
• pepper
• lemon

Instructions

1. 1 Heat oil in a large pot over low heat. Add onion and ginger; cook and stir until soft and translucent without browning onion, about 10 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. Add apple and cook for 2 minutes. Pour in broth, increase heat to medium, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. Puree soup with an immersion blender until smooth.
2. 2 Puree soup with an immersion blender until smooth.
3. 3 Pour in coconut milk and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.

By kochbiene

Ingredients

• ✓ maple syrup
• butternut squash
• shallot
• canola oil
• paprika
• chili powder
• chipotle chile powder
• ginger
• salt
• black pepper
• brussels sprout
• almond milk
• goat cheese
• pomegranate seed

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a roasting pan with a large sheet of aluminum foil.
2. 2 Toss butternut squash, shallot, 2 tablespoons canola oil, paprika, chili powder, chipotle powder, and ginger together in a bowl until evenly mixed and coated. Pour into prepared roasting pan and wrap aluminum foil around squash mixture.
3. 3 Bake in the preheated oven until squash is tender, 30 to 40 minutes.
4. 4 Heat 1 tablespoon canola oil in a cast-iron skillet over medium heat. Cook and stir reserved butternut squash seeds, pinch salt, and pinch ground black pepper in the skillet until lightly toasted, 5 minutes. Add Brussels sprouts leaves and cook, stirring occasionally, until leaves are slightly crispy and seeds are browned, 10 to 15 minutes. Stir maple syrup into seed mixture and immediately remove from heat.
5. 5 Pour butternut squash mixture and almond milk into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until soup is smooth.
6. 6 Pour butternut squash soup into bowls and top with squash seeds and Brussels sprouts mixture, pomegranate seeds, and goat cheese.

By TheStarvingMusiciansKitchen

Ingredients

• ✓ maple syrup
• olive oil
• onion
• black peppercorn
• garlic
• thyme
• pumpkin puree
• chicken stock
• salt
• nutmeg
• cinnamon
• heavy cream
• parsley

Instructions

1. 1 Heat oil in a large pot over medium-high; add onion and cook, stirring occasionally, until brown and soft, about 10 minutes. Add peppercorns, garlic, and thyme. Cook, stirring often, until fragrant and slightly brown, about 2 minutes.
2. 2 Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few shades darker, about 5 minutes. Stir in stock, maple syrup, salt, nutmeg, and cinnamon. Simmer, uncovered, on medium-low heat, stirring occasionally, until slightly reduced, about 30 minutes.
3. 3 Transfer soup to a blender in batches; secure lid (hold down with a kitchen towel), and blend until smooth, about 30 seconds per batch.
4. 4 Return soup to the pot; stir in heavy cream. Cook over medium heat until heated through, about 4 minutes.
5. 5 Ladle soup into bowls and garnish with fresh parsley.

By Lea Ogawa

Ingredients

• ✓ maple syrup
• olive oil
• onion
• carrot
• garlic
• kosher salt
• butternut squash
• chicken broth
• cider vinegar
• cayenne pepper
• creme fraiche
• chive
• butter
• sage leaf

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Start the soup: Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a big pinch of salt; toss until vegetables are coated in oil. Place squash halves onto the chopped vegetables with the cut sides facing up. Sprinkle squash with additional salt.
3. 3 Roast in the preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Remove from the oven and allow vegetables to cool a bit.
4. 4 While the vegetables are cooling, make the brown butter: Melt butter in a saucepan over medium heat. When butter foams and starts to turn golden brown, reduce the heat to low. When butter turns from golden to a light, nutty brown, remove from the heat and immediately stir in sage leaves.
5. 5 Finish the soup: Scoop out squash flesh and place into a large stockpot with remaining roasted vegetables. Stir in chicken broth, brown butter mixture, and maple syrup. Place the pot over high heat and bring to a simmer. Reduce the heat to low and slowly simmer to blend flavors, 45 to 60 minutes. Remove from the heat.
6. 6 Blend with an immersion blender until very smooth, 3 to 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.
7. 7 If soup seems too thick, add a few tablespoons of water or chicken broth. Stir in cider vinegar, a pinch of salt if needed, and cayenne pepper. Garnish each serving with a dollop of crème fraîche and chopped chives.

By John Mitzewich

Ingredients

• ✓ maple syrup
• apple cider vinegar
• water
• celery
• carrot
• yam
• butternut squash
• red pepper flakes
• coriander
• cumin
• clove
• paprika
• cinnamon
• nutmeg
• allspice
• salt
• ginger
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in ½ teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chili flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
2. 2 Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
3. 3 Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

By The Simmering Pot

Ingredients

• ✓ maple syrup
• brie cheese
• walnut
• baguette

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Place the unwrapped Brie cheese in a baking dish, sprinkle with walnuts, and pour maple syrup over the walnuts and cheese.
3. 3 Bake in the preheated oven until the cheese warms and softens, about 10 minutes. Serve cheese with slices of baguette.

By STARFLOW

Ingredients

• ✓ maple syrup
• all-purpose flour
• soy milk
• water
• soy margarine
• turbinado sugar
• salt

Instructions

1. 1 Mix flour, soy milk, water, 1/4 cup soy margarine, maple syrup, sugar, and salt together in a large mixing bowl until combined; cover and chill for 2 hours.
2. 2 Lightly grease a 6-inch skillet with some soy margarine. Heat the skillet over medium heat.
3. 3 Pour 2 to 3 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.

By Siri

Ingredients

• ✓ maple syrup
• pie shell
• heavy cream
• egg yolk
• egg
• salt
• vanilla extract
• white vinegar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a large baking sheet with foil; place pie crust in its pie plate on the prepared baking sheet.
2. 2 Bring maple syrup to a boil in a heavy saucepan over medium heat; cook until reduced by about one-fourth, 5 to 7 minutes. Stir in cream; bring to a simmer, then remove from heat.
3. 3 Whisk egg yolks and egg together in a large bowl. Slowly whisk cream mixture into eggs, about ¼ cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar; pour into pie crust.
4. 4 Bake in the preheated oven until pie is mostly set but jiggles slightly when moved, about 1 hour. Cool before serving, about 1 hour.

By CTREYNARD

Ingredients

• ✓ maple syrup
• heavy cream
• butter
• white sugar
• vanilla extract
• egg
• baking powder
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan.
2. 2 Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble, stir, and set aside.
3. 3 Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the other egg. Sprinkle in baking powder, salt, and flour. Mix with a spatula until batter is just combined.
4. 4 Transfer batter to the prepared dish and pour the maple-cream sauce on top, stopping between 1/2 to 1-inch from the top of the dish. Reserve any extra sauce.
5. 5 Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes; serve pudding with any extra maple-cream sauce.

By John Mitzewich

Ingredients

• ✓ maple syrup
• all-purpose flour
• white sugar
• baking powder
• salt
• margarine
• milk
• water

Instructions

1. 1 Combine flour, sugar, baking powder, and salt in a bowl. Rub in margarine until mixture is crumbly. Add milk and mix until a smooth dough forms.
2. 2 Combine maple syrup and water in a large saucepan over medium-high heat and bring to a boil. Scoop dough into dumplings using an ice cream scoop and drop gently into the boiling syrup. Reduce heat to low and simmer, keeping saucepan covered, until dumplings are cooked but not gooey and syrup has thickened, 10 to 15 minutes.

By loulou

Ingredients

• ✓ maple syrup
• vegetable shortening
• all-purpose flour
• egg
• water
• vinegar
• egg
• sweetened condensed milk
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Chop vegetable shortening into flour in a bowl with a pastry cutter until the mixture resembles coarse crumbs. Whisk 1 egg with cold water and vinegar in a measuring cup. Use your fingers to make a well in the center of the flour mixture and pour about half the egg mixture into the well; mix the liquid ingredients into the flour mixture. Mix remaining half of egg mixture into dough, stirring just until combined.
3. 3 Roll dough into an 10-inch circle on a floured work surface and fit the pie crust into the bottom of an 8-inch pie dish. Trim and flute the edges of the crust.
4. 4 Whisk maple syrup, 2 eggs, sweetened condensed milk, and brown sugar together in a bowl until brown sugar has dissolved. Pour filling into crust.
5. 5 Bake in the preheated oven until the filling is set and small spots of sugary crust form on top of the filling, about 45 minutes. Chill until cold and firm, 5 to 6 hours, before serving.

By CAIROTAIVA

Ingredients

• ✓ maple syrup
• whipping cream
• sugar
• cinnamon
• ginger
• nutmeg
• clove
• pumpkin puree
• vanilla bean
• rum
• egg yolk
• white sugar
• pecan

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
3. 3 Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
4. 4 Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
5. 5 Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
6. 6 Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.

By redforever

Ingredients

• ✓ maple syrup
• walnut

Instructions

1. 1 Attach a candy thermometer to a large, heavy-bottomed saucepan. Bring maple syrup to a boil in the saucepan over medium-high heat, stirring occasionally, until syrup reaches 235 degrees F (110 degrees C).
2. 2 Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
3. 3 Stir mixture rapidly with a wooden spoon until thick, creamy, and lighter in color, about 5 minutes. Stir in chopped nuts.
4. 4 Pour into molds; allow to cool at room temperature until set.
5. 5 Unmold candy. Store in an airtight container for up to 1 month.

By Islandgirlchef

Ingredients

• ✓ maple syrup
• mayonnaise

Instructions

1. 1 Mix mayonnaise with maple syrup in a bowl until thoroughly combined.

By Jennifer Lynn

Ingredients

• ✓ maple syrup
• vodka

Instructions

1. 1 Pour the vodka and maple syrup into a glass, then stir to dissolve. Enjoy!

By Nils Dahl

Ingredients

• ✓ maple syrup
• coconut milk
• coffee

Instructions

1. 1 Stir maple syrup and coconut milk together in a large mug. Add coffee and stir.

By RachelleBrazil

Ingredients

• ✓ maple syrup
• chipotle pepper
• bacon

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Combine maple syrup and chipotle powder in a small bowl.
3. 3 Place a disposable aluminum pan on the upper rack of your grill or over one burner on indirect heat.
4. 4 Place bacon strips directly on the hot grate and reduce heat to low. Grill bacon, turning frequently, until evenly browned and crisped to your liking, 4 to 6 minutes. Transfer cooked bacon to the prepared pan to keep warm.
5. 5 Return all cooked strips to grill and brush with maple-chipotle glaze on both sides and cook for 1 minute more. Serve immediately.

By France Cevallos

Ingredients

• ✓ maple syrup
• milk
• cocoa powder

Instructions

1. 1 Bring milk to a boil in a small saucepan. Add maple syrup and cocoa powder, stirring occasionally, until completely dissolved.

By luckycharm416

Ingredients

• ✓ maple syrup
• coconut milk
• vanilla extract

Instructions

1. 1 Put coconut milk, syrup, and vanilla extract in a glass jar with a lid. Shake to mix.

By Kira Inman-Morrow

Ingredients

• ✓ maple syrup
• baby carrot
• butter

Instructions

1. 1 Place the carrots in a large pot and cover them with water. Boil until they are tender. Drain well and return carrots to the original pot.
2. 2 Approximately 5 minutes before serving the carrots, add maple syrup and butter to the pot. Stir until the carrots are coated.

By Dora

Ingredients

• ✓ maple syrup
• peanut butter
• parchment paper

Instructions

1. 1 Whisk peanut butter and maple syrup together in a bowl until combined. Pour onto a single sheet of parchment paper. Cover peanut butter mixture with the second sheet of parchment paper; flatten.
2. 2 Place flattened peanut butter mixture into the freezer until hardened, about 10 minutes.

By Amanda Brown

Ingredients

• ✓ maple syrup
• brown sugar
• cinnamon

Instructions

1. 1 Stir brown sugar and cinnamon together in a bowl until well combined. Pour in maple syrup and stir until smooth.

By Mike Thornton

Ingredients

• ✓ maple syrup
• garlic
• ginger
• black pepper
• red pepper flakes

Instructions

1. 1 Mix maple syrup, dried garlic, ginger, black pepper, and red pepper flakes in a bowl until thoroughly combined. Let glaze stand about 10 minutes before glazing ham.

By Dreamthief

Ingredients

• ✓ maple syrup
• snow
• wood

Instructions

1. 1 Pack clean, fresh snow into a large bowl or baking dish. Smooth the top and place in the freezer.
2. 2 Pour maple syrup into a large saucepan; bring to a boil. Cook and stir with a wooden spoon over medium-low heat until a small amount of syrup dropped into cold water forms a firm ball. A candy thermometer inserted into the syrup should read between 235 and 245 degrees F (112 to 118 degrees C).
3. 3 Remove snow from the freezer and set on the counter. Pour about 2 tablespoons syrup per piece over snow in thin lines about 5 inches long. Let syrup strips cool and firm up for 3 to 5 seconds. Pull candy strips out of snow, then wind into a lollipop around the end of a wooden pop stick. Eat while still a little warm.

By tessia

Ingredients

• ✓ maple syrup
• vanilla ice cream
• milk

Instructions

1. 1 In a blender, combine ice cream, milk and maple syrup. Blend until smooth.

By Kate

Ingredients

• ✓ maple syrup
• semi-sweet chocolate chip
• peanut butter

Instructions

1. 1 Melt the chocolate chips with the peanut butter and maple syrup in a double boiler over medium heat, stirring continually until smooth. Pour into a dish lined with parchment paper; refrigerate 6 hours to overnight before cutting to serve.

By Ljubomir

Ingredients

• ✓ maple syrup
• milk
• cocoa powder
• vanilla extract

Instructions

1. 1 Pour milk into a microwave-safe measuring cup. Heat in the microwave until hot, about 1 minute and 30 seconds.
2. 2 Place maple syrup, cocoa, and vanilla into a mug. Pour in 1/3 of the hot milk and stir well. Add remaining hot milk.

By Liz McGuire

Ingredients

• ✓ maple syrup
• strawberry
• lemon juice
• vanilla extract

Instructions

1. 1 Combine strawberries, maple syrup, lemon juice, and vanilla extract in a food processor or blender. Process at high speed until smooth and pureed.
2. 2 Store in an airtight container in the refrigerator.

By lutzflcat

Ingredients

• ✓ maple syrup
• buttercup squash
• butter

Instructions

1. 1 Place squash cut-side up on a microwave-safe serving dish. Spread butter into the hollow of each half; spoon 2 tablespoons maple syrup into each half. Microwave until fork-tender, 10 to 15 minutes.

By Copper