Add Flavor With: Maple Syrup

Amanda Cunningham, Staff Writer

February 2018

Early American settlers learned about our nation’s sugar maples from Native Americans. During a brief weather window late each winter, they’d hang buckets under the drilled holes and empty the sap that collected into larger containers or tanks. The sap was then boiled until it condensed. Unlike refined sugar, maple syrup contains minerals such as manganese, iron and zinc, as well as antioxidants. Before trying out these recipes, make sure you’re using real maple syrup, and not a maple-flavored product loaded with refined sugar or high-fructose corn syrup.

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From our Readers:

Maple Nut Bread

Barbara Bowles, Reedville, Virginia

Ingredients:

2 cups sifted flour
¾ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
2 eggs
¼ cup vegetable oil
½ cup maple syrup
1 teaspoon vanilla
1 cup chopped walnuts

Directions:

Sift dry ingredients together. Combine milk, eggs, oil, syrup and vanilla in a medium bowl. Stir in dry ingredients and nuts, then pour the batter into a greased 5-by-9 loaf pan. Bake in a preheated 350-degree oven for 45-50 minutes, or until toothpick inserted in center comes out clean. Cool before slicing.


 

From Our Readers:

Maple Vinaigrette

Sandra Peters, Millboro, Virginia

Ingredients:

2 tablespoons olive oil
1 tablespoon red wine vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt & pepper to taste

Directions:

Whisk together all ingredients and toss with 3-4 servings of your favorite salad mix.


 

From our Readers:

Baked Maple French Toast

Daria Kiselica, Charlottesville, Virginia
Ingredients:

8 large eggs
2 cups half-and-half
1 cup whole milk
2⁄3 cup maple syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup chopped pecans
¼ cup raisins
1½ pounds sourdough bread, cut in thick slices
Unsalted butter for the baking dish
2 tablespoons cinnamon sugar

Directions:

Whisk together the eggs, half-and-half, milk, maple syrup, vanilla, cinnamon and salt in a large bowl. Stir in the pecans and raisins. Add the bread and soak for about 20 minutes, turning occasionally, until it has absorbed most of the custard. Arrange the bread in a buttered 3-quart baking dish. Pour over any remaining liquid, nuts, and raisins from the bowl. Sprinkle with the cinnamon sugar. Bake in a preheated 350-degree oven for 35-40 minutes or until set. Serve with additional maple syrup. Makes 4-6 servings.


 

From Our Readers:

Maple Walnut Granola

Daria Kiselica, Charlottesville, Virginia

Ingredients:

¾ cup brown sugar, divided
½ cup maple syrup
¼ cup egg whites (from 2 eggs)
1 tablespoon vanilla extract
1 teaspoon maple extract
1½ teaspoons cinnamon
1 teaspoon allspice
3 cups whole oats
1 cup chopped walnuts
1 cup dried cranberries

Directions:

Spray a large-rimmed baking sheet with cooking spray. Heat ½ cup brown sugar and syrup in a small saucepan until sugar dissolves and let cool. In large bowl, combine sugar syrup with whites, extracts, and spices. Add oats, nuts and remaining ¼ cup brown sugar; mix well. Spread the mixture on the greased baking sheet. Bake at 325 degrees for 35 minutes, turn with a spatula, and bake 10 minutes. Sprinkle cranberries on top and bake for 10 more minutes. Store in airtight container.


 

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    P.O. Box 2340, Glen Allen, VA 23058-2340.

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