Spicy Maple Syrup Dressing

PrintSERVES: 4


30 ml (2TBSP) Pure Maple Syrup

15 ml (1 TBSP) Horseradish sauce

60 ml (4 TBSP) Red wine vinegar

80 ml (5 TBSP) Olive Oil

1 clove of garlic, finely crushed.



Mix all ingredients together thoroughly

Chill and serve with salad or crudities

Maple Mustard Dressing

PrintOriginally posted by Christin Mahrlig

Maple Mustard Dressing is creamy and both sweet and tangy. It’s wonderful on any kind of salad.


  • maple-mustard-dressing1 TBSP minced onion
  • 1 TBSP Dijon mustard
  • ¼ cup Long’s Maple Syrup
  • ¼ cup apple cider vinegar
  • ¼ cup mayonnaise
  • 1 teaspoon brown sugar
  • pinch of salt
  • ¼ teaspoon black pepper
  • ¾ cup vegetable oil



  1. Place all ingredients except oil in a blender.  Blend until mixed well.
  2. Add ⅓ of oil and blend to mix.
  3. Add remaining oil and blend again.


Maple Squash Bake


  • 1 butternut squash
  • ⅓ cup Long’s Maple Syrup
  • 2 TBSP butter
  • ½ tsp nutmeg
  • ½ tsp salt
  • ⅛ tsp pepper
  • 2 TBSP Long’s Maple Syrup



  1. Peel squash, remove seeds and cut into 8 pieces.
  2. Cook, covered in boiling water for about 15 minutes or until tender.
  3. Drain and mash squash.
  4. Add ⅓ cup or maple syrup, butter, nutmeg, salt and pepper.
  5. Spoon into 1 quart (1 Litre) casserole.
  6. Drizzle with remaining 2 TBSP (25 ml) maple syrup.
  7. Bake, uncovered, at 350°F (180°C) for about 20 minutes.

Makes 8 servings

Maple Baked Beans


  • 1 lb dry white pea beans (about 2 cups/500 ml)
  • 1 cup Long’s Maple Syrup
  • ½ cup chili sauce
  • maple-baked-beans1 small onion, chopped
  • 2 tsp salt
  • 1 tsp dry mustard
  • 3 slices bacon, cut into 1″ pieces
  • 2 cups boiling water



  1. Place beans in large saucepan, cover with water and bring to a boil.
  2. Simmer for 2 minutes.
  3. Remove from the heat and let stand, covered, for 1 hour.  Drain.
  4. In a small bowl, combine maple syrup, chili sauce, chopped onion, salt and mustard.
  5. Place half the beans in a 2 quart (2 litre) casserole, top with diced bacon, then remaining beans.
  6. Pour syrup mixture over beans.
  7. Add boiling water.
  8. Cover and bake at 300°F (150°C) for 6 to 7 hours, adding more water as needed to keep beans moist.

Makes 8 servings.


Maple Chicken with Napa Salad


Preparation Time:  15 minutes

MARINATING TIME:  30 minutes or up to 8 hours

GRILLING TIME:  12 to 15 minutes




  • ¼ cup (50 ml) Long’s Maple Syrup
  • 2 TBSP (25 ml) sodium-reduced soy sauce
  • 1 tsp (5 ml) sesame oil
  • 2 cloves garlic, pressed through a garlic press
  • 4 boneless skinless chicken breasts (about 1 lb/500g)


Napa Salad:

  • 2 TBSP (25 ml) each of rice vinegar and vegetable oil
  • 1 tsp (5 ml) Long’s Maple Syrup
  • ½ tsp (2 ml) sesame oil
  • salt and pepper
  • 4 cups (1 litre) shredded Napa Cabbage
  • 15 Snow Peas, diagonally sliced into thirds
  • 1 carrot grated



  1. In a resealable freezer bag, combine maple syrup, soy sauce, sesame oil and garlic.  Set aside 1 TBSP (15 mil) of the marinade.
  2. Add chicken breasts to bag.
  3. Refrigerate for at least 30 minutes or up to 8 hours.
  4. Remove chicken from marinade, discarding marinade.
  5. Place on greased grill over medium-high heat 375°F (190°C).
  6. Grill, covered, turning once, for 12 to 15 minutes or until no longer pink inside and meat thermometer registers 165°F (74°C).  Brush with reserved marinade.

Napa Salad:

In a large bowl, whisk together vinegar, oil, maple syrup, sesame oil, and salt and pepper to taste.

Add cabbage, snow peas and carrot; toss to combine.

Serve with grilled chicken.


Tangy Maple Meat Balls

This is our family favourite!


Meat Balls

  • ½ lb ground beed
  • tangy-maple-meat-balls½ lb ground pork
  • ¼ cup chopped onion
  • 1 egg
  • 2 TBSP dried parsley flakes
  • 1 tsp Worcestershire sauce
  • ½ tsp salt
  • ⅛ tsp pepper



  • 1 TBSP cornstarch
  • 1 tsp dry mustard
  • ¼ salt
  • 1 TBSP vinegar
  • ½ cup Long’s Maple Syrup
  • ¼ cup water



  1. Combine ground meats, onion, egg, parsley, Worcestershire sauce, ½ tsp salt and pepper.
  2. Form into 1½” balls.
  3. Place in 8″ square pan.
  4. Bake at 350°F for 20 minutes.
  5. Meanwhile, combine cornstarch, dry mustard and ¼ tsp salt in small saucepan.
  6. Gradually stir in vinegar, syrup and water.
  7. Cook and stir over medium heat until thickened and bubbly.
  8. Drain fat from meat balls and pour sauce over.
  9. Return to oven and bake 20 minutes longer.

Makes 4 servings.

Serve on rice.

Jo-Ann’s Maple Chili

PrintThis is a combination of three recipes.  I think it is best if you make it the day before you want to serve it and let it sit overnight in the refrigerator and then reheat slowly the next day.  I use the crock pot.



  • maple chili1 lb lean ground beef
  • 1/2 cup chopped onion
  • 1 – 2 cloves of garlic – crushed
  • 1/2 cup each of red, green and yellow peppers
  • 1 cup of Long’s Maple Syrup
  • 1 cup of sliced mushrooms or a small can of drained mushrooms
  • 1 796 ml can of tomato sauce or crushed tomatoes
  • 1 796 ml can of diced tomatoes or dice your own
  • 1 540 ml can of red kidney beans – drained and rinsed
  • 1 398 ml can brown beans
  • 1 package of chili powder mix – I use PC or any brand
  • a shake or two of pepper – I don’t use salt as it is in many of the canned stuff



  1. Brown the beef with the onions and garlic
  2. Add beef to all the other ingredients in a big pot
  3. Cover and simmer for 1 hour
  4. Uncover and simmer for 2 hours
  5. Cool and refrigerate.  Warm when needed

Note:  I sometimes add corn – particularly if left over in refrigerator.  I would then just add it for the reheat.




Busy Day Elegant Maple Breakfast

Printby Betty Ann Lockhart
originally posted in The Maple News, November 2017


Make it the day before

What You Need

  • Busy Day Elegant Maple Breakfast¾ cup of granulated pure maple sugar
  • ½ cup pure maple syrup
  • 2 TBSP butter
  • 10 – 12 slices French bread
  • 4 large or extra large eggs
  • 1 ½ cups milk – skim or regular
  • 1 tsp vanilla
  • ⅛ tsp salt


How To Do It

  1. Spray 9″ x 13″ pan with cooking spray.
  2. In a sauce pan pot combine maple sugar, maple syrup and butter.
  3. Boil over medium heat, stirring, until all melted and combined.
  4. Pour the mixture from the pot evenly into the bottom of the sprayed baking pan.
  5. In a single layer, place the slices of break over the syrup mixture in the pan.
  6. Combine the milk, eggs, vanilla and salt in a bowl and beat until all combined.
  7. Pour over the bread, making sure to pour some on each bread sllice.
  8. Cover with foil and refrigerate overnight or at least 8 hours.
  9. Bake in a 350°F oven for 30 – 35 minutes until brown.

(There will be a nice crispy maple bottom of each bread slice!)

Have a pitcher of syrup on the table for additional maplelicious flavor.


Pineapple Maple Rice


A Favourite!


  • pineapple-maple-rice3 cups (750ml) hot cooked rice
  • 14 oz (398 ml) can crushed pineapple, drained
  • ⅓ cup (75 ml) Long’s Maple Syrup
  • ⅓ cup (75 ml) melted butter
  • ⅓ cup (75 ml) green pepper, diced
  • 1 TBSP (15 ml) soya or Worcestershire sauce
  • ½ tsp (2ml) prepared mustard



  1. Wash rice by rubbing between palm of hands.  Drain all water.
  2. Add correct amount of water to rice: 1 cup (250ml) long grain rice to 1½ cups (475 ml) water will yield 3 cups (750 ml) of rice.
  3. Any temperature of water will do.  Do not add salt or butter while cooking rice.
  4. Cook rice in saucepan over high heat, uncovered, until tiny holes or craters form over surface of rice, then switch to low head and cover tightly.
  5. Let simmer for 15 to 20 minutes.  Do not take lid off.  This is the most critical time.


Microwaving Rice:

  1. In 2 Litre casserole, combine 2 cups (500 ml) water and 1 cup (250 ml) long grain white rice.  Cover tightly.
  2. Microwave on high for 10 minutes.
  3. Stir and cover.  Adjust power to medium high and microwave 5 to 7 minutes longer, or until water is absorbed.
  4. To make rice whiter and fluffier, add 1 teaspoon (5 ml) lemon juice to each 4 cups (1 L) of water.


Combine rice with pineapple, maple syrup, green pepper, butter, soya sauce and mustard.

Toss lightly and serve warm.

Delicious with any meal.

Maple Carrot Soup


  • 900 ml carton chicken broth
  • 2 lb bag of baby carrots
  • 2 tablespoons Long’s Maple Syrup (a large dollop works well)
  • Maple Carrot Soup1 tablespoon Dijon mustard
  • 2 tsp dried thyme
  • 1 cup (250 ml) sour cream, preferably light



  1. Place broth, carrots, maple syrup, Dijon and thyme in a large ot. Cover and bring to a boil over high heat, then reduce heat to medium. Cover and gently boil, stirring occasionally until very tender – about 30 minutes.
  2. Ladle half into a food processor and puree until smooth. Pour into a large bowl, then puree the remaining soup.
    Return both batches to the pot. Soup is quite thick and you may need to add 250 ml of water
  3. Reheat until hot. When hot stir in half the sour cream. Ladle soup into bowls and add a topping of sour cream.

Note: If making ahead, prepare steps 1 & 2. Store in a sealed container in the refrigerator for up to 5 days or freeze for up to 3 months. When ready to serve reheat and continue with step 3.