Sweet & Savoury Maple Syrup Recipes!

Many do not know that Maple syrup is made of xylem sap of sugar maple, red maple, black maple trees even though it can also be made from other maple species. Maple syrup is mostly used as a condiment for pancakes, waffles, French toast, oatmeal or porridge. Besides that, It is also used as an ingredient in baking and as a sweetener or flavouring agent.

We in Malaysia usually opt for the usual Malaysian breakfast or the homemade pancakes (which are easy to be made). Maple syrup is most commonly used in Malaysia as a condiment on pancakes. However, there are many other recipes that go well with maple syrup! I’ll be sharing some delicious maple syrup recipes that some of you might have never even heard of!



1. Spiced Maple Pancakes

Ingredients:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
2 tablespoons vegetable oil
1 tablespoon maple syrup
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
2 teaspoons vegetable oil, or as needed

Directions:
1. First step is to mix flour, baking powder, and salt together in a bowl.

2. Second, whisk milk, egg, 2 tablespoons vegetable oil, maple syrup, cinnamon, nutmeg, and cloves together in a separate bowl. Don’t forget to stir milk mixture into flour mixture until just blended.

3. Third, heat 2 teaspoons vegetable oil on a griddle over medium heat; pour about 1/4 cup batter onto the hot griddle. Next, cook until bubbles begin to form on top of pancakes, 3 to 5 minutes. Then, flip and cook until second side is golden brown, 3 to 5 more minutes. Repeat with remaining batter.

4. Last, aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.




2. Pumpkin-Maple Pie

Ingredients
Crust:
1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
Get 1/4 cup chilled butter or stick margarine, cut into small pieces
3 1/2 tablespoons ice water
Cooking spray

Filling:
1/2 cup sugar
1/3 cup maple syrup
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1 cup evaporated fat-free milk
1 (15-ounce) can pumpkin

Directions
1. Firstly, to prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Then, sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

2. Secondly, press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze it for 10 minutes or until plastic wrap can be easily removed.

3. Thirdly, remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.

4. Then, preheat oven to 425°.

5. Fifth step is to prepare filling, beat 1/2 cup sugar and next 5 ingredients (1/2 cup sugar through eggs) at medium speed of a mixer until well-blended. Add milk and pumpkin; beat well. Pour into prepared crust. Bake at 425° for 10 minutes. Next, reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until set. Cool on a wire rack.




3. Chicken Wings with Spicy Chili Sauce

Ingredients
2 1/2 pounds chicken wings (about 13 wings)
3/4 cup maple syrup
Get 1/2 cup chili garlic sauce (we tested with Tuong Ot Toi)
1 small onion, diced
2 tablespoons mustard
2 teaspoons of sauce
Celery sticks
Directions
1. First, cut off wingtips, and discard; cut wings in half at joint. 2. Second, combine syrup and next 4 ingredients in a small bowl; reserve 3/4 cup marinade, and refrigerate. Then, pour the remaining marinade into a large zip-top freezer bag; add chicken and seal. Refrigerate for 8 hours..

3. Third, remove chicken from marinade; discard marinade. Next, place chicken skin sides up and on a lightly greased rack in a broiler pan. Then, broil, 3 inches from heat, 8 minutes or until it turns brown.

4. Next, place wings in a 3-quart slow cooker. Cover and cook on LOW 4 hours. Serve it with reserved 3/4 cup marinade and celery sticks.

5. Spicy alert!: How Spicy the appetizer varies depending on the brand of chili garlic sauce used.




4. Mini Donuts
Ingredients
Donuts:
Cooking spray
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1 large egg
6.75 ounces all-purpose flour (about 1 1/2 cups)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup 1% low-fat buttermilk

Glaze:
1 cup powdered sugar
2 tablespoons 2% reduced-fat milk
1/4 teaspoon maple syrup
Colored sprinkles (optional)

Directions
1. Preheat oven to 350°. Coat 24 mini donut cups with cooking spray.

2. Firstly, to prepare donuts, place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg, beating well. Then, weigh or lightly spoon flour into dry measuring cups; level with a knife. Next, combine flour and next 4 ingredients (through nutmeg), stirring well with a whisk. Next, add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

3. After that, spoon dough into a heavy-duty zip-top plastic bag. You must snip a small hole in 1 corner of bag. Then, squeeze dough into prepared donut cups, filling two-thirds full. (Don’t cover centers of donut cups.) Bake at 350° for 8 minutes or until a wooden pick inserted in donuts comes out clean. Cool donuts in pans on a wire rack 1 minute. Remove from pans. Cool completely on a wire rack.

4. While donuts bake, prepare glaze. Combine powdered sugar, milk, and maple syrup in a small bowl, stirring with a whisk until smooth. Finally, dip top of 1 donut in glaze; place donut, glazed side up, on a cooling rack. Immediately sprinkle colored sprinkles over glaze, if desired. Repeat procedure with remaining donuts and glaze. Let stand until glaze is set.



5. Beet, Goat Cheese, and Avocado Salad
Ingredients
3 large beets (about 1 1/2 lb.)
1 teaspoon orange zest.
1/4 cup fresh orange juice
2 tablespoons raspberry vinegar
1 tablespoon maple syrup
1/4 cup olive oil
1 (4-oz.) package watercress, thoroughly washed
2 small avocados, sliced
1/2 (4-oz.) goat cheese log, crumbled
1/3 cup thinly sliced red onion
Freshly ground pepper to taste

Directions
1. Firstly, trim beet stems to 1 inch; gently wash, and place in a 3 1/2-qt. saucepan with water to cover. Bring to a boil over medium-high heat. Then, reduce heat to medium-low, and simmer 25 to 30 minutes or until tender. Next, remove the beets from heat; drain, rinse, and cool completely (about 25 to 30 minutes). Peel and cut beets into eighths.

2. Second step, whisk together orange zest and next 3 ingredients. Now add olive oil in a slow, steady stream, whisking until blended.

3. Third step, line a serving platter with watercress. Now arrange beets and avocado slices in alternating rows (2 each) on top of watercress. You can now sprinkle with goat cheese, onion, and freshly ground pepper to taste. Serve with orange vinaigrette.

4. *1 (6-oz.) of package fresh baby spinach may be substituted.




6. Double-Maple Cupcakes
Ingredients
Cupcakes:
1/2 cup granulated sugar
5 tablespoons butter or stick margarine, softened
1 teaspoon vanilla extract
1/2 teaspoon imitation maple flavoring
2 large eggs
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup 1% low-fat milk
1/4 cup maple syrup

Frosting:
3 tablespoons maple syrup
2 tablespoons butter or stick margarine, softened
1/2 teaspoon vanilla extract
1/2 teaspoon imitation maple flavoring
1/8 teaspoon salt
1 3/4 cups powdered sugar

Directions
1. Preheat oven to 350°.

2. Now to prepare cupcakes, beat first 4 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Then add eggs 1 at a time and beating well after each addition. Gently spoon flour into dry measuring cups level it with a knife. Then combine flour, baking powder, and 1/4 teaspoon salt in a bowl, stirring well with a whisk. Combine milk and 1/4 cup maple syrup. Now add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix after each addition.

3. The following step is to spoon batter into 12 muffin cups lined with paper liners. Bake it at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Let it cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

4. Now preparing the frosting, you can beat 3 tablespoons maple syrup and next 4 ingredients (syrup through 1/8 teaspoon salt) at medium speed of a mixer 1 minute. also add the powdered sugar, beating just until blended (do not overbeat). Spread the frosting over cupcakes.

Thanks for reading and happy trying!