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Apple Pie Jelly
Pantry American

Apple Pie Jelly

3.3

Prep
10 min
Cook
30 min
Total
760 min

Instructions

  1. 1 Inspect 6 (half-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm, soapy water.
  2. 2 Combine apple juice, maple syrup, cinnamon, and nutmeg in a heavy saucepan; add pectin and bring to a rolling boil over high heat until pectin is dissolved. Slowly stir in sugar; return to a rolling boil and boil for 1 full minute.
  3. 3 Off heat, skim off foam with a metal spoon.
  4. 4 Pack jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
  6. 6 Remove jars from the stockpot; set aside to cool, several inches apart, 12 to 24 hours. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By robbybaby

Smoked Back Bacon
Pantry American

Smoked Back Bacon

4.0

Prep
10 min
Cook
150 min
Total
4480 min

Instructions

  1. 1 Mix water, kosher salt, sugar, maple syrup, garlic powder, and curing salt until dissolved.
  2. 2 Place the pork loin in a large bag or food-safe container large enough to completely submerge it in the curing brine. Add brine and refrigerate for at least 3 days.
  3. 3 Remove pork from brine and pat dry with paper towels; discard brine.
  4. 4 Preheat a smoker to 180 degrees F (82 degrees C) according to manufacturer's instructions.
  5. 5 Place pork onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until pork is slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let cool before slicing.

By Mike E

Creamy Whiskey Mustard Sauce
Pantry American

Creamy Whiskey Mustard Sauce

Prep
2 min
Cook
5 min
Total
7 min

Instructions

  1. 1 Melt butter in a saucepan over medium heat. Add chopped pecans and stir until fragrant, about 2 minutes. Remove saucepan from heat and transfer buttered pecans to a small dish.
  2. 2 Return saucepan to heat, pour in whiskey and allow the heat to burn off the alcohol. Add cream, Dijon mustard, and maple syrup; stir to combine. Bring to a gentle boil and cook until sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper. Add the chopped pecans back to the sauce, and serve immediately.

By thedailygourmet

Vegan Barbeque Sauce
Pantry American

Vegan Barbeque Sauce

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Blend tomato paste, apple cider vinegar, maple syrup, molasses, mustard powder, garlic powder, smoked paprika, sea salt, ground black pepper, and sugar together in a blender.
  3. 3 Pour blended mixture into a saucepan and cook over medium heat, stirring constantly, until just heated through, about 5 minutes.

By chefcs

Maple Whiskey BBQ Sauce
Pantry American

Maple Whiskey BBQ Sauce

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine ketchup, maple whiskey, apple cider, dark molasses, apple cider vinegar, pure maple syrup, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, onion powder, salt, and pepper in a medium saucepan. Whisk together over medium heat and bring to a boil. Reduce heat to medium-low and simmer until thickened, 25 to 30 minutes.
  3. 3 Remove from heat and allow to cool completely. Sauce will thicken as it cools. Store in the refrigerator for up to 1 week, or freeze for future use.

By France Cevallos

Miso Maple-Glazed Salmon
Dinner Asian

Miso Maple-Glazed Salmon

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush an oven-safe skillet with vegetable oil.
  2. 2 Whisk miso paste, rice wine vinegar, maple syrup, and hot chili sauce together in a bowl.
  3. 3 Arrange salmon fillets, skin-sides down, in the prepared skillet. Place skillet over medium heat; cook until skin starts to sizzle, 2 to 3 minutes. Remove skillet from heat.
  4. 4 Brush salmon fillets with miso glaze. Place skillet in the preheated broiler; cook until salmon is just cooked through and top is browned, about 8 minutes.
  5. 5 Remove fillets from skillet, separating flesh from skins; leave skins in the pan.

By John Mitzewich

Rib-Eye Steaks with a Soy and Ginger Marinade
Dinner Asian

Rib-Eye Steaks with a Soy and Ginger Marinade

4.6

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Combine soy sauce, maple syrup, garlic, ginger, mustard powder, sesame oil, and hot pepper sauce in a medium mixing bowl; mix well to blend. Add beer and stir lightly to mix.
  2. 2 Prepare steaks by scoring any fatty outside areas on steak with a knife (this prevents the steaks from curling when grilling). Place steaks in a casserole dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the meat. Turn steaks over and repeat punching holes.
  3. 3 Cover with clear wrap or foil and let marinate in the refrigerator for 1 hour to overnight.
  4. 4 Prepare and preheat a grill to high heat. Place steaks directly on the grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

By William Uncle Bill Anatooskin

Baked Tofu Bites
Dinner Asian

Baked Tofu Bites

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil.
  2. 2 Slice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes.
  3. 3 In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
  4. 4 Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more.

By VICKY9999

Juicy Teriyaki Baby Back Ribs
Dinner Asian

Juicy Teriyaki Baby Back Ribs

Prep
10 min
Cook
85 min
Total
95 min

Instructions

  1. 1 Place ribs in a very large pot, cutting them in half, if necessary, to fit. Add maple syrup, teriyaki sauce, soy sauce, beef base, seasoned salt, salt, garlic powder, and pepper. Add enough water to cover ribs, stirring ingredients in the pan to combine. Bring to a low boil and cook for 1 hour.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C). Spray a large baking sheet or broiler pan with cooking spray.
  3. 3 Place ribs on the prepared baking sheet. Brush barbecue sauce on both sides of ribs.
  4. 4 Cook in the preheated oven until barbecue sauce starts to get bubbly and sticky, 20 to 25 minutes.

By Kim Tremblay

Curry Udon
Dinner Asian

Curry Udon

4.1

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place carrots and onion in a microwave-safe bowl; add water. Cover and microwave on high until tender, about 4 minutes.
  2. 2 Heat oil in a large pot over medium heat. Whisk in 1/2 cup plus 2 tablespoons flour to form a paste, 1 to 2 minutes. Stir in curry powder. Whisk in hot vegetable stock slowly until incorporated and smooth, about 3 minutes. Stir steamed carrots and onion, soy sauce, and maple syrup into the curry broth.
  3. 3 Bring a large pot of water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Add noodles to curry broth.

By liquidtrance

General Tso's Tofu
Dinner Asian

General Tso's Tofu

4.7

Prep
10 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Place tofu on a paper towel-lined plate with several paper towel layers; cover with paper towels and another plate. Set a 3- to 5-pound object on top plate; press tofu for 30 minutes. Drain and discard any accumulated liquid.
  2. 2 Place tofu cubes in a shallow bowl. Add 2 tablespoons soy sauce and 1 teaspoon sesame oil; gently stir to coat. Let sit until tofu has absorbed most of the liquid, about 10 minutes.
  3. 3 Meanwhile, whisk 3 tablespoons soy sauce, maple syrup, green onions, sambal oelek, rice wine vinegar, garlic, 2 teaspoons sesame oil, and 2 teaspoons cornstarch together in a bowl. Set sauce aside.
  4. 4 Drain and discard any remaining liquid from tofu. Place 5 tablespoons cornstarch in a gallon-sized resealable plastic bag. Add tofu, squeeze out excess air, and seal the bag; gently shake until tofu coated with cornstarch.
  5. 5 Heat olive oil in a large skillet over medium-high heat. Add tofu; cook for 4 minutes. Flip; cook until browned on all sides, about 4 minutes more. Transfer tofu to a plate; wipe the skillet clean.
  6. 6 Add sauce to the skillet; cook until slightly thickened, about 2 minutes. Off heat, stir in tofu and toss to combine.

By Soup Loving Nicole

Sweet and Sour Tofu Veggies
Dinner Asian

Sweet and Sour Tofu Veggies

4.0

Prep
Cook
Total

Instructions

  1. 1 In a medium saucepan bring 2 cups of the water to a boil over high heat. Add the rice, reduce the heat, and simmer until the rice is tender and water is absorbed, 30 to 40 minutes. Transfer to a serving platter and keep warm.
  2. 2 Remove excess water from the tofu, and then cut it into 1/2-inch cubes.
  3. 3 In a small bowl, whisk the pineapple juice, lemon juice, ketchup, maple syrup, tamari, sesame oil, arrowroot, and ginger together.
  4. 4 In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the onion, carrot, green beans, bell pepper, mushrooms, and zucchini and stir-fry until tender, 3 to 5 minutes.
  5. 5 Add the pineapple juice mixture, tofu and pineapple. Cook, stirring often, until the sauce is thickened, about 2 minutes. Spoon the veggies and sauce over the brown rice and serve.

By jen

Pure Maple Candy
Dessert American

Pure Maple Candy

4.5

Prep
15 min
Cook
10 min
Total
65 min

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

Creamy Maple Dip For Sweet Potato Fries

Creamy Maple Dip For Sweet Potato Fries

4.4

Prep
5 min
Cook
Total
5 min

Instructions

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

By Jennifer Lynn

Warsaw Waffle
Drink

Warsaw Waffle

3.8

Prep
1 min
Cook
Total
1 min

Instructions

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

By Nils Dahl

Grilled Maple-Chipotle Bacon
Breakfast

Grilled Maple-Chipotle Bacon

5.0

Prep
5 min
Cook
10 min
Total
15 min

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

Maple Syrup Hot Chocolate
Drink

Maple Syrup Hot Chocolate

4.8

Prep
Cook
7 min
Total
7 min

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

Carrots ala Camille
Dinner

Carrots ala Camille

3.9

Prep
5 min
Cook
25 min
Total
30 min

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

Peanut Butter Freezer Fudge (2-Ingredient)
Dessert

Peanut Butter Freezer Fudge (2-Ingredient)

4.0

Prep
5 min
Cook
Total
15 min

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

Maple Cinnamon Ham Glaze

Maple Cinnamon Ham Glaze

4.9

Prep
10 min
Cook
Total
10 min

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

Maple Syrup Taffy
Dessert American

Maple Syrup Taffy

4.6

Prep
10 min
Cook
10 min
Total
25 min

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