Type what you have

Ingredients

• ✓ maple syrup
• cooking spray
• white sugar
• caramel instant pudding mix
• cinnamon
• biscuit dough
• bacon
• butter
• brown sugar
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan with cooking spray.
2. 2 Mix white sugar, pudding mix, and cinnamon together in a 1-gallon resealable plastic bag. Add the quartered biscuits and shake until well coated. Toss in the bacon and shake well to distribute. Transfer biscuits to the prepared tube pan. Save the sugar-cinnamon mixture left in the bottom of the bag.
3. 3 Melt butter in a small saucepan over medium heat. Stir in dark brown sugar, maple syrup, and salt. Bring mixture to a boil and carefully stir until it begins to foam, about 1 minute. Pour the saved sugar-cinnamon mixture into the saucepan and stir until dissolved, 2 to 3 minutes. Pour the melted sugar mixture over the biscuits in the tube pan.
4. 4 Bake in the preheated oven until the biscuits are puffed up and cooked through, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting onto a serving plate.

By Culinary Envy

Ingredients

• ✓ maple syrup
• cooking spray
• whole wheat flour
• rolled oat
• baking soda
• baking powder
• cinnamon
• sea salt
• egg
• applesauce
• vanilla extract
• carrot
• zucchini

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
2. 2 Stir flour, oats, baking soda, baking powder, cinnamon, and salt together in a large bowl.
3. 3 Beat eggs, applesauce, maple syrup, and vanilla in another bowl. Pour egg mixture into flour mixture and stir until evenly combined. Stir in carrot and zucchini. Spoon batter into the prepared muffin tins, filling each cup 2/3 full.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes, before serving to hungry toddlers.

By AmyGail

Ingredients

• ✓ maple syrup
• cooking spray
• spelt flour
• cinnamon
• baking powder
• baking soda
• kosher salt
• egg
• sour cream
• applesauce
• vanilla extract
• banana
• pecan
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8 1/2x4 1/2-inch loaf pan with cooking spray and set aside.
2. 2 Combine spelt flour, cinnamon, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
3. 3 Beat eggs in a large bowl until light yellow in color. Stir in sour cream, applesauce, maple syrup, and vanilla extract. Mash 2 bananas and add to the egg mixture. Dice remaining bananas and add to the bowl. Stir in 1 cup pecans. Pour flour mixture into the bowl with the egg-banana mixture and and stir just until flour is incorporated; do not over mix.
4. 4 Pour batter into the prepared loaf pan and sprinkle 2 tablespoons pecans on top.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes.
6. 6 Place pan on a rack to cool, about 10 minutes. Turn loaf out onto the rack to cool completely.

By Bibi

Ingredients

• ✓ maple syrup
• cooking spray
• all-purpose flour
• baking soda
• cinnamon
• salt
• nutmeg
• banana
• egg
• vegetable oil
• white sugar
• vanilla extract
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with nonstick spray.
2. 2 Combine flour, baking soda, cinnamon, salt, and nutmeg in a bowl. Set aside.
3. 3 Mash bananas until mostly smooth but some chunks remain. Add eggs, oil, maple syrup, sugar, and vanilla extract; mix with a wooden spoon. Add flour mixture and walnuts. Mix just until flour is moistened. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven, rotating pan halfway through, until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 10 minutes. Invert bread onto the wire rack to cool completely.

By Kaitlyn Strickfaden

Ingredients

• ✓ maple syrup
• orange zest
• orange juice
• confectioners sugar
• almond milk
• zucchini
• vanilla extract
• orange zest
• almond oil
• brown sugar
• egg
• nutmeg
• cinnamon
• salt
• baking soda
• coconut flour
• chocolate chip
• almond flour
• cooking spray

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
2. 2 Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
3. 3 Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
4. 4 Divide batter among prepared muffin cups.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
6. 6 Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.

By queendiva1

Ingredients

• ✓ maple syrup
• pecan
• coconut oil
• salt
• cinnamon
• all-purpose flour
• rolled oat
• vanilla extract
• applesauce
• pumpkin puree
• salt
• pumpkin pie spice
• baking soda
• baking powder
• all-purpose flour
• white vinegar
• almond milk
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.
2. 2 Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
3. 3 Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
4. 4 Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.
5. 5 Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
6. 6 Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.
7. 7 Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.
8. 8 Let cool for a few minutes before removing from the tins.

By thedailygourmet

Ingredients

• ✓ maple syrup
• walnut
• raisin
• crystallized ginger
• apple
• carrot
• vanilla extract
• egg
• applesauce
• greek yogurt
• nutmeg
• salt
• ginger
• cinnamon
• baking soda
• baking powder
• rolled oat
• whole wheat flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
2. 2 Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
3. 3 Divide batter evenly between 16 prepared muffin cups, filling each to the top.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By Kim

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