MAPLE MILKSHAKE
2 scoops vanilla ice cream
1 cup milk
1/2 cup pure maple syrup
 
Place ingredients in blender and blend thoroughly.
 

 

6 WEEK MAPLE MUFFINS
1 3/4 C. maple syrup
1 C. oil
1 1/2 C. sugar
4 eggs, beaten
3 1/4 C. buttermilk
5 C. flour
3 Tsp. baking soda
2 Tsp. salt
15 oz. box Raisin Bran cereal
 
Combine all ingredients in a large bowl. Grease muffin tins and fill 3/4 full. Bake at 350 for 15 to 20 minutes. Makes 4 dozen muffins.
 
Batter can be stored in refrigerator, tightly covered for up to six weeks for later use.
 
 


MAPLE BAKED HAM
Mix 2 teaspoons dry mustard with 2 teaspoons cider vinegar and stir until smooth. Add 3/4 cup of maple syrup and pour over 1-1/4 to 1- 1/2 inch thick ham slices in baking pan. Bake uncovered at 350 degrees for 50 minutes, basting every 10 minutes. 
 
 


SUBSTITUTING MAPLE SYRUP FOR GRANULATED OR BROWN SUGAR :
For every 1 cup of sugar, use 3/4 to 1 1/4 cup maple syrup depending on desired level of sweetness.
 
 Decrease a liquid in the recipe by 2 to 4 Tbsp. to avoid too much moisture
 
Add 1/4-1/2 tsp. baking soda.* Maple syrup has a slight acidity which needs to be neutralized for the batter to rise more properly.
 
* Do not add soda if recipe calls for buttermilk, sour milk, or sour cream since these liquids do the same thing.


 

STORAGE:
 Unopened containers of syrup should be stored in a cool, dry location.
 Opened containers of syrup should be refrigerated or frozen.