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    You are in: Home / Cookbooks / Tapped Out: Maple Syrup Recipes
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    103 recipes in

    Tapped Out: Maple Syrup Recipes

    [Cover photo by Bergy.] Recipes using that tantalizing tree juice, maple syrup!
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    Simple and yummy, made with maple syrup. Walnuts can be substituted for the pecans.

    Recipe #112175

    Try this tasty dish for your next Holiday dinner! Flavorwise it is really important to use "real" Maple Syrup. Using imitation syrups won't give the same true rounded flavour.

    Recipe #132047

    Found on a web-site; posted for ZWT 2005

    Recipe #138422

    Recipe #139595

    This is a creamy, maple version of one of the oldest New England desserts on record. Take a bite and close your eyes, and you'll feel like you're back in colonial days. Served warm with whipped cream or vanilla ice cream. It comes from Maple Syrup Cookbook by Ken Haedrich.

    Recipe #157979

    Posting this for ZWT II - Canada as taken from Eat this with a nice cup of coffee, or tea.

    Recipe #172976

    In the Vermont countryside, there are two sure signs of spring: frost heaves in the road and smoke rising from the chimneys of the sugarhouses. This recipe was inspired by treats you find while touring this corner of America: cider doughnuts and maple syrup. A mini-Bundt pan produces adorable doughnut-shaped cakes, but if you do not have one, you can use a regular Bundt pan and make a coffee cake; bake it in a 375-degree F oven fo r 25 to 30 minutes.

    Recipe #3254

    Used to be able to get these at most Vermont Howard Johnsons. These days, you pretty well have to make your own.

    Recipe #17689

    This pie brings me back to childhood when grandma would make a variety of pies and set them out during the holidays for us to sample. Pecan pie was alway one of my favorites

    Recipe #34075

    6 Reviews |  By Lorac

    Fresh apple slices layered with buttered gingersnap crumbs, cinnamon, chopped walnuts and with topped with maple syrup. An authentic, unique, simple, New England recipe that makes the best use of native ingredients. From the 1984 first published "American Family Cokking"

    Recipe #42276

    An interesting breakfast spread to use on white or wheat bread, pancakes or waffles. From the Chicago Tribune's Good Eating Cookbook.

    Recipe #63538

    This was posted in our local newspaper's "Food" section. I couldn't resist, and had to add this to my cookbook. From: The Ottawa Citizen, Dec. 10/ 2003

    Recipe #79161

    This is from my Southern Living cookbook. It is a sweet dessert coffee.

    Recipe #80715

    1 Reviews |  By TeriF

    I read through the oatmeal recipes here, not finding quite what I was looking for and came up with this one. I had mixed nut topping for sundaes that I used, but they may make it too sweet for some. Plain or salted would work fine.

    Recipe #95455

    1 Reviews |  By Kree

    This fantastic rice pudding requires no baking, and each serving contains only 22% fat. I simply cannot put into words how deliciously creamy this pudding is. Don't let the tofu scare you off. If you like maple, you have to give this a try. I would recommend including the dried cranberries. They add even more depth and sweetness. I got this recipe from my friend Bevrs on the IBS boards at

    Recipe #129185

    1 Reviews |  By PaulaG

    I had something very similar while in Vancouver last summer. They were served for brunch with Canadian bacon on the side. You cut into these babies and the maple butter cream pours out onto the plate for a true taste delight.

    Recipe #134476

    These are so delicious. I never have any leftovers.

    Recipe #140139

    These are from Lauren Groveman! She was on the Food Network about 5-7 years ago and I caught this show. They look really nice and very appetizing! Have not as yet tried this particular dish but how could it be bad - it has wonderful ingredients. The bacon rolls may be partially roasted (about 20 minutes) up to two hours ahead and left at a comfortable room temperature until being finished off right before serving.

    Recipe #146482

    When cooked properly Brussels Sprouts have a sweet and nutty flavor with a slight hint of bitterness. This quick and easy recipe offsets that slight bitterness with a sweet maple syrup pan sauce. The recipe can be easily halved. I adapted this from Julie Taras of Little Giant restaurant in New York City.

    Recipe #150433

    Oven roasting brings out the best in these winter root vegetables, making them so flavorful! The mapley sauce fills the kitchen with mouthwatering aromas and produces one of my favorite comfort foods!

    Recipe #158030

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