Got Maple on My Mind

I’ve got a problem, I can’t seem to get maple off my mind. Ever since I’ve been eating maple butter on my toast and had real maple syrup on my pancakes this morning, I’m craving anything maple. If you are anything like me, you’ll know what I mean. I’ve come across a few recipes that I am going to have to try. So grab your maple syrup and let’s get baking.

Ultimate Maple Snickerdoodles

Maple Snickerdoodle

photo by Lina


2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup margarine, softened
1 cup white sugar
3 tablespoons real maple syrup
1 egg
1/2 cup white sugar
1/4 cup maple sugar

Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.

recipe taken from

Maple Pecan Shortbread Squares

maple pecan shortbread squares

photo by footballgrl16


1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup softened butter

1 egg
1/3 cup packed brown sugar
3 tablespoons pure maple syrup
1/2 cup chopped pecans

Preheat an oven to 350 degrees F (175 degrees C).
Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8×8-inch baking dish, and prick with a fork.
Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.

recipe taken from

Christmas Maple Fudge

Christmas Maple Fudge

photo by Roxanne J.R.


1 cup white sugar
1 cup brown sugar
1 cup heavy cream
1 teaspoon maple flavored extract
1 teaspoon butter

In a large glass bowl, stir together the white sugar, brown sugar, cream and maple extract. Place in the microwave, and cook for 11 minutes on full power, or until a candy thermometer registers 234 – 240 degrees F (112 – 115 degrees C). Do not microwave the thermometer.
While the fudge is cooking, fill the sink with 2 to 3 inches of cold water, and add a few ice cubes if you like. When the fudge has cooked, place the bowl into the cold water, being careful not to get any water into the mix. Stir in the butter, and continue stirring until the mixture is thick enough to wrap around the spoon. Pour into a buttered 8 inch square dish, and let stand at room temperature for 30 minutes. Cut into small squares, and store in the refrigerator.

recipe taken from


1 Comment »

  1. Rod said

    Yummy… I love maple cookies and those were better than the ones I used to make.

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