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Great Maple Syrup Recipes

By: Dr. Jon

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Maple Cookies

INGREDIENTS:

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 cup real maple syrup
  • 1 ½ teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 cups all-purpose flour
  • 1/3 cup granulated sugar for decoration

    DIRECTIONS:

    1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
    2. In a large bowl, cream the butter and brown sugar. Add the egg, syrup and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir into mixture until well blended. Shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly.
    3. Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack.

    Ultimate Maple Snickerdoodles

    These are chewy and good!

    INGREDIENTS:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup margarine, softened
  • 1 cup white sugar
  • 4 tablespoons real maple syrup
  • 1 egg
  • 1/2 cup white sugar
  • 1/4 cup maple sugar

    DIRECTIONS:

    1. Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
    2. In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
    3. Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.

    Maple Pumpkin Cheesecake

    I believe this recipe was from a Eagle Brand milk can.

    INGREDIENTS:

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
  • 1 (15 ounce) can pumpkin
  • 3 eggs
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt

    Maple Pecan Glaze:

  • 1 cup whipping cream
  • 3/4 cup pure maple syrup
  • 1/2 cup chopped pecans
  • whipped cream (optional)
  • pecan halves (optional)

    DIRECTIONS:

    1. Preheat oven to 325 degrees.
    2. Combine graham cracker crumbs, sugar and butter; press firmly on bottom of 9-inch springform pan.
    3. With mixer, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
    4. Bake 1 1/4 hours or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours.
    5. To serve, spoon some Maple Pecan Sauce over cheesecake. Garnish with whipped cream and pecans (optional). Pass remaining sauce. Store leftovers covered in refrigerator.
    6. Maple Pecan Glaze: In medium-sized saucepan, combine 1 cup (1/2 pint) whipping cream and 3/4 cup pure maple syrup; bring to a boil. Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally. Stir in 1/2 cup chopped pecans. Cover and chill until served. Stir before serving.

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