Maple syrup is quickly becoming a go-to baking ingredient for bakeries and kitchens across the country! Try using maple syrup in your baking instead of refined sugars! Maple syrup is a pure, all-natural and delicious substitute, and is a healthier option than white sugar and certain other sweeteners in recipes.

Looking for some delicious ideas for using maple syrup? Here are some amazing ideas! More coming soon!

Ingredients

– 2 cups flour
– 1/2 cup sugar
3 tbsp. baking powder
1/2 tbsp. salt
1/4 cup butter
– 1 egg
1/2 cup milk
– 1/2 cup Sugarman of Vermont pure maple syrup
 

Directions

Step 1
Preheat oven to 400°F.  Combine flour, sugar, baking powder, and salt together in mixing bowl. Mix well.
Step 2
Cut in butter until well blended.
Step 3
Beat egg, milk, and maple syrup, and stir into dry ingredients just until blended.
Step 4
Fill greased or paper-lined muffin tins 2/3 full and bake for 20 minutes.
Yields 12 muffins.

Ingredients

– 1/2 cup of butter softened (1 stick)
– 1 teaspoon vanilla extract
– 3/4 cup Sugarman of Vermont pure maple syrup
– 1 egg
– 1 cup peanut butter, preferably natural chunky peanut butter
– 1-3/4 cups flour
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda

Directions

Step 1
Preheat oven to 375°F.  Using mixer, combine butter and syrup until well-mixed and creamy.  Add vanilla extract, egg, and peanut butter and beat until well-mixed and creamy.
Step 2
In a separate bowl, combine flour, salt, and baking soda. Add dry ingredients to the peanut butter mixture in several additions, mixing well before adding more.
Step 3
Roll tablespoons of the dough into a ball and place on an ungreased baking sheet.  At this point, if you prefer peanut butter cookies with the a crosshatch pattern, press cookies with a fork to create crosshatch.
Step 4
Bake for 15 minutes and let cool on the sheet for several minutes before transferring to a rack to completely cool.
Yields 16 to 24 cookies, depending on size.

Ingredients

For the crust:
– 2 cups all-purpose flour
– ½ teaspoon salt
– 2 teaspoons maple sugar
– 1 cup plus 2 tablespoons shortening
– 8-10 tbsp ice water

For the filling:
– 5-6 peaches, peeled and sliced
– 3 cups of raspberries
– ½ cup Sugarman of Vermont pure maple syrup
– 2 tbsp flour
– 1 tsp grated fresh ginger
– Pinch salt

Directions

Step 1
Preheat oven to 425°F.  Make dough for crusts by combining flour, salt, and maple sugar and mixing thoroughly.  Add the shortening and using a pastry blender or forks, cut in shortening until mixture becomes coarse and shaggy.  Add three or four tablespoons of water and mix, continuing to mix after each additional tablespoon.  Dough should begin to pull together and it is better to have the dough be too wet rather than too dry.
Step 2
Divide dough into two roughly equal balls.  Flatten one ball and wrap in plastic and place in freezer.  Roll out the remaining dough and fit to a 9″ pie dish.  Place in freezer while you assemble the filling.
Step 3
Mix the peaches, raspberries, maple syrup, flour, ginger, and salt in a bowl until thoroughly mixed.  Pour filling in prepared pie crust.  Remove the remaining dough from the freezer and roll out.  Either place dough over filling and cut several vents or slice dough into strips for lattice topping.
Step 4
Bake pie for 15 minutes at 425°F, lower the temperature to 350°F and bake for another 35-40 minutes. Remove from oven and let cool for at least 30 minutes.

Ingredients

– 1 cup natural peanut butter
– 1/3 cup Sugarman of Vermont pure maple syrup
– 1/4 cup cacao nibs (or sub with mini chocolate chips)
– 1 cup old fashioned rolled oats
– 1/3 cup chocolate chips
– 1 teaspoon coconut oil
– Sea salt, for sprinkling

Directions

Step 1
Line an 8×8″ baking dish with parchment paper.
Step 2
Place the peanut butter, maple syrup and cacao nibs in a medium bowl and stir to combine. If the peanut butter is too solid, melt it slightly in the microwave to make it easier to stir. Add the oats and stir until combined.
Step 3
Pour the mixture into the prepared pan and spread evenly.
Step 4
Place the chocolate chips and coconut oil in small microwaveable bowl. Heat for one minute, then stir. Heat another 30 seconds, then stir until smooth.
Step 5
Drizzle the chocolate over the bars, and sprinkle with sea salt, if desired. Chill for a minimum of 3 hours or until set. Cut into bars and enjoy!