Pure Maple Syrup Recipes Wisconsin


1/2 c. maple syrup
1 tsp. cinnamon
1 tbsp. butter
1/4 tsp. salt
1 1/2 tsp. vanilla
2 c. walnuts

In an iron skillet or saucepan, stir together syrup, cinnamon, butter, and salt. Cook and stir over medium heat until mixture becomes brown and starts to thicken. Add vanilla, then nuts and toss until the nuts are covered evenly with glaze. Quickly spread and cool on wax paper. Maple Syrup Covered Walnuts



45 vanilla wafers, crushed
1 c. ground pecans
3 tbsp. maple syrup
1 (plus) jigger bourbon
Shape into small balls and roll in powdered sugar.


1 (13 1/2 oz.) can pineapple chunks
2 (8 oz.) pkgs. Brown & Serve sausage
(maple flavor)
4 tsp. cornstarch
1/2 tsp. salt
1/2 c. water
1/3 c. vinegar
1/2 c. maple syrup
1 lg. pepper (cut into sq.)
1/2 c. drained maraschino cherries
Drain pineapple, reserving syrup. Cut sausage into thirds, crosswise and brown. Blend cornstarch, salt, pineapple syrup, maple syrup, water and vinegar. Heat to boiling. Add pineapple chunks, sausage, peppers and cherries. Serve in a fondue pot, warm.


1 qt. cooked beans
1 c. maple syrup
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
1/4 lb. sliced bacon
Place all ingredients together in a casserole, placing bacon slices on top. Bake in a slow oven. (If desired, add 1 teaspoon ginger and 1/2 teaspoon cinnamon.)


1 pt. chocolate ice cream, softened
1 qt. cold milk
1/2 c. maple syrup
Place ice cream, milk and syrup into a mixer bowl and beat with electric mixer. Pour into glasses. Serve cold.


1 qt. milk
1/3 c. pure maple syrup
1/4 – 1/2 tsp. pure vanilla extract
Serve chilled as maple milk or whip with a whisk, mixer or blender for maple shake. Add ice cream for a frappe or float.


1 1/2 c. all purpose flour
1 c. rolled oats
1 c. sugar
1 tbsp. baking powder
1 tsp. salt
2 eggs
1 c. milk
1/3 c. butter, melted
1 tsp. maple extract
1 1/2 c. coarsely chopped walnuts


1/2 c. butter, softened
1/3 c. maple syrup
Combine flour, oats, sugar, baking powder and salt in a large bowl. Beat eggs lightly. Stir in milk, melted butter and maple extract. Add milk mixture and nuts to dry ingredients; stir just until moistened. Spoon batter into 12 large buttered muffin cups. Bake in preheated 400 degree oven for 25 minutes or until done. Beat together butter and maple syrup until smooth. Serve on warm muffins.


1 c. maple syrup
1 c. sour cream
1 egg, well beaten
2 1/3 c. flour
1 tsp. baking soda
1 1/2 tsp. ginger
1/2 tsp. salt
4 tbsp. melted margarine
Blend syrup with sour cream and egg. Stir in all dry ingredients. Add margarine and beat thoroughly. Pour into greased 8″x12″ baking pan. Bake at 350 degrees for 30 minutes. Denver Teacher


1/2 c. packed dried apricots
1/3 c. water
2 c. whole wheat pastry flour
1 tbsp. baking powder
1/4 tsp. baking soda
1/2 c. maple syrup or 1 c. brown sugar
2 tbsp. butter
1 egg
1/3 c. orange liqueur
3/4 c. chopped pecans
Soak apricots for 20 minutes in water. Mix together flour, baking powder, and baking soda. In another bowl, beat maple syrup, butter, and egg. Wring water from apricots into orange liqueur. Stir flour into butter mixture a little at a time, alternating with liqueur mixture. Stir in apricots and nuts. Pour batter into lightly oiled 9 x 5 inch loaf pan. Bake at 350 degrees for 45 to 60 minutes. Bread will be golden brown and tooth pick should come out clean when done. Cool before cutting. Makes 1 loaf.


1/2 c. white sugar
1/2 c. maple syrup
1 c. nut meats, chopped
1 c. oatmeal
1/2 tsp. salt
1/2 c. shortening
2/3 c. flour
1 egg
1/2 tsp. baking powder
1 tsp. vanilla
Mix all at once. Pour into 8×8 greased and floured pan. Bake 30 minutes at 350 degrees.


1/4 c. milk
1/3 c. sugar
8 oz. pkg. cream cheese, softened
1 egg
1/2 tsp. vanilla
1/4 c. pure maple syrup or maple
flavored syrup
2 tbsp. graham cracker crumbs
1/4 c. chopped pecans
Line 6 muffin cups with paper liners; set aside. In large mixer bowl combine all ingredients except maple syrup, graham cracker crumbs and pecans. Beat at medium speed, scraping bowl often, until smooth, 2 to 3 minutes. Pour cream cheese mixture evenly into prepared muffin cups. Freeze until firm, 4 to 5 hours. In small bowl stir together maple syrup and graham cracker crumbs. Cover; refrigerate at least 2 hours. To serve, place each dessert upside down on dessert plate. Let stand at room temperature for 10 to 15 minutes. Remove paper after about 5 minutes. Spoon 1 tablespoon maple syrup mixture over each dessert; sprinkle with nuts. Mrs. Gibson’s 1st Grade


6 med. tart apples, pared and thinly
sliced (about 6 c.)
1/2 c. sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/2 c. maple-flavored syrup or light
3 tbsp. water
2 tbsp. butter or margarine, melted
1 1/4 c. all-purpose flour
1/4 tsp. salt
1/3 c. shortening
3 tbsp. milk
3 tbsp. butter or margarine, melted
Heat oven to 350 degrees. Mix apples, sugar, cinnamon, 1/4 teaspoons salt and nutmeg. Turn into ungreased 2 quart casserole. Mix water and 2 tablespoons butter. Pour over apple mixture. Next mix flour and 1/4 teaspoon salt. Cut in shortening. Sprinkle in milk 1 tablespoons at a time, mixing until all flour is moistened. Gather pastry into ball; shape into flattened round on lightly floured board. Roll round to fit top of casserole. Place over apples, brush with 3 tablespoons butter. Bake 30 minutes; remove from oven. Cut crust into small pieces, mix pieces into apple filling. Bake until apples are tender about 30 minutes. Serve hot with cream.


1 envelope plus 2 tsp. unflavored
1/2 c. cold water
4 egg yolks, well beaten
1 c. pure maple syrup
1/2 c. light brown sugar
4 egg whites
2 c. whipping cream, chilled
Sprinkle gelatin on water; let soften 5 minutes, then set cup in pan of hot water. Stir until gelatin dissolves. Add gelatin to beaten egg yolks, mix into maple syrup and cook over medium-low heat, stirring constantly, until mixture thickens and coats spoon. Do not let mixture boil. Remove from heat and stir in brown sugar, blending well. Transfer to a large bowl and cool to room temperature. Beat egg whites until they form stiff peaks. Whip cream only until stiff enough to hold its shape. With rubber spatula, fold cream gently into maple syrup mixture. Then fold in egg whites until whites no longer show. Spoon mousse mixture into a 1 1/2 quart mold that has been rinsed in cold water. Cover top with plastic and chill at least 4 hours or until firm.


1/4 c. margarine
1 c. graham cracker crumbs
2 tbsp. brown sugar
24 oz. cream cheese
1 1/4 c. brown sugar
2 tbsp. flour
4 eggs
1 1/2 tsp. vanilla
1/2 c. pecans, chopped
3 tbsp. maple syrup
Crust: Melt butter in saucepan. Stir in crumbs and sugar. Pack into bottom of ungreased 9 inch springform pan. Bake at 350 degrees for 10 minutes. Filling: Beat cheese, sugar and flour together at medium speed until blended. Add eggs, one at a time, beating until blended after each addition. Mix in vanilla and nuts. Pour over crust. Bake at 350 degrees for 50 to 60 minutes until firm. Chill. Topping: Spread syrup over the top of cooled cheesecake. Chill.


1/2 c. firmly packed brown sugar
1/2 c. margarine, softened, or
1/2 c. peanut butter
1/2 c. maple flavored syrup or real
maple syrup
1 egg yolk
1 1/2 c. all-purpose or unbleached
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
Heat oven to 350 degrees F. In large bowl, beat brown sugar, margarine and peanut butter until light and fluffy. Add syrup and egg yolk; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, salt, baking powder; mix well. If necessary, refrigerate 15 to 30 minutes for easier handling. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten balls in criss-cross pattern. Bake at 350 degrees F. for 8 to 12 minutes or until golden brown. 4 dozen cookies.


1/2 c. butter or margarine, room temp.
2 tbsp. sugar
2 tbsp. maple syrup or maple flavored


1 (8 oz.) container soft tofu, drained
1/4 c. maple syrup
2 tsp. vanilla extract
1 tsp. lemon rind
1 tsp. lemon juice
Place all ingredients in blender and whip for 5 minutes. Stir 4 or 5 times, then whip again for 5 minutes until creamy. Serves 4 to 6.


1 stalk celery, chopped
1 med. onion, chopped
6 tbsp. butter or margarine
3 apples, chopped
1/4 c. maple syrup
3/4 c. water
4 c. herb seasoned cubed stuffing mix
Simmer celery and onion in 4 tablespoons butter for 2 minutes. Add apples and remaining 2 tablespoons butter and simmer another 2 minutes. Add syrup and water and bring to a boil. Measure 4 cups stuffing mix into large bowl. Add hot mixture, stirring well. Enough for a 6 to 10 pound bird.


1/2 c. molasses
1/2 c. light brown sugar or maple
1 tsp. dry mustard
1/2 tsp. ginger
1 med. onion, cut up
1 sm. piece salt pork, cut up in
Soak 1 pound Soldier beans overnight in enough water to cover all. Parboil beans with 1 teaspoon baking soda until skins burst by blowing on a spoon. Rinse well and put in bean pot. Add: Add enough water to cover beans well. Bake 2 to 4 hours at 350 degrees, covered. Very good!


2 tbsp. margarine
1/2 c. chopped onion
1 clove garlic
1 c. maple syrup
1 c. catsup
1 tbsp. Worcestershire sauce
1/4 c. lemon juice
2 tsp. horseradish
1 tsp. salt
1/4 tsp. pepper
Simmer 10 minutes. Makes 3 cups.


18 to 24 drumsticks (or thighs, wings
or cut up whole chicken)
1 c. maple syrup
1/2 c. soy sauce
1 can whole berry cranberry sauce
Mix together maple syrup, soy sauce and cranberry sauce. Par boil chicken pieces for about 7 minutes. Drain and place into slow cooker alternately with sauce. Pour remaining sauce over top. Cover and cook about 6 hours (first hour on high, then lower), until tender. Drain and serve. (Easy to eat at picnics because chicken slides off the bone.)


3 cups flour
1 1/2 cups margarine
3/4 cup brown sugar

1 1/2 cups corn or maple syrup
1 cup milk
3/4 cup brown sugar
1/3 cup margarine
4 eggs, beaten
1 tsp. vanilla
1 1/2 cups pecans

Heat oven to 400 degrees F.

Lightly spoon flour into measuring cup, level off. In large bowl, combine all crust ingredients at low speed until crumbly. Reserve 2 cups crumb mixture for filling and topping. Press remaining crumb mixture in bottom and 3/4 inch up sides of ungreased 15x10x1 inch baking pan.

Bake at 400 degrees F. for 10 minutes.

In large bowl, combine 1/4 cup reserved crumb mixture and all filling ingredients except pecans. Stir in pecans. Pour over prebaked crust.

Bake an additional 10 minutes. Reduce oven temperature to 350 degrees F. Sprinkle remaining 1 3/4 cups reserved crumb mixture over filling.

Bake at 350 degrees F. for 20-25 minutes until filling is set and crumb topping is golden brown. Serve with whipped cream or ice cream, if desired.

Makes 15 servings