Maple Recipes

Easy Maple Sticky Buns


  • 2 cups warm water (110° to 115° F)
  • 2 pkgs. Active dry yeast
  • 1/2 cup Maple Sugar
  • 2 tsp. salt
  • 1/4 cup shortening
  • 1 egg
  • 6-1/2 to 7 cups flour
  • Maple Cream (as needed)

Dissolve yeast in water, then stir in sugar, salt, shortening and eggs. Mix in flour until dough is no longer sticky. Place in a greased bowl, cover, and place in the refrigerator to rise. Dough can be kept refrigerated for up to 2 weeks.

About 2 hours before baking, remove dough from the refrigerator. Flatten dough into a large rectangle and brush with 2 Tbsp. melted butter or margarine. Sprinkle with 1/2 cup of our maple sugar and 1/2 cup chopped walnuts.

Starting at one end, roll the dough into a “jelly roll” and cut into 1-1/2″ wide pieces. Place in a greased pan, cut side up. Cover and let rise for about 40 minutes. Bake at 350° for 15-20 minutes.

When rolls come out of the oven, spread our maple cream on top to frost.

Maple Baked Ham

  • 1 Vermont ham for baking
  • 1 c. Vermont Maple Syrup (dark amber preferred) for each 5 lbs. ham
  • 1 c. water
  • 1 c. maple drippings
  • 4 Tbsp. flour
Bake ham according to your usual method, until half done. Remove half the drippings from pan for gravy. Add maple syrup to pan, cover, and continue baking ham until done. Remove cover for a few minutes to brown if desired, or use an uncovered pan and baste the ham with maple. Blend flour into maple drippings, add water and bring to a boil, stirring constantly. Serve hot in bowl or pitcher for delicious ham sauce.

Vermont Spring Chicken


  • 1 chicken, 2.5 – 3 lbs., cut up (OR equivalent chicken breasts)
  • 1/2 tsp. grated lemon rind
  • dash of pepper
  • 2 tsp. lemon juice
  • 1/4 c. butter, melted
  • 1/2 c. Vermont Maple Syrup
  • 1/2 tsp. salt (optional)
  • 1/4 c. chopped almonds

Place chicken pieces in shallow buttered baking dish. Mix remaining ingredients and pour evenly over chicken. Bake uncovered 50-60 minutes at 400 F. Baste occasionally. Delicious on a bed of rice.

Maple French Toast

  • 2 eggs
  • 2/3 c. milk
  • 1/3 c. Vermont Maple Syrup
  • 2 Tbsp. cream or milk
  • 1/4 tsp. salt
  • Dash of cinnamon

Beat the eggs until light. Whisk the milk, maple syrup, cream, salt together, and add cinnamon to taste.

Heat a large skillet or griddle over medium heat, then butter it lightly. Dip slices of bread in the egg mixture, one at a time, turning to coat both sides.

Cook the bread for 2 or 3 minutes on each side, or until golden brown. Keep warm. Repeat with remaining bread and batter. Serve with warm maple syrup.

Maple Sweet Potatoes


  • 1 lb. can sweet potatoes OR 6 medium sized
  • 1/4 cup Vermont Maple Syrup
  • 1 Tbsp. butter or margarine
  • 1/4 cup water

Preheat oven to 350 F. place sweet potatoes in buttered 1 qt. casserole. Cover potatoes with maple syrup and water, dot with butter.

Bake at 350 F for 30 minutes, turning occasionally. Serves 6.


Maple Rice Pudding


  • 3 eggs
  • 1 c. Vermont Maple Syrup
  • 2 c. milk
  • 2 c. boiled rice
  • 1/2 tsp. salt (optional)
  • 1/2 tsp. nutmeg
  • 1 c. raisins

Beat eggs slightly; add maple syrup, milk, rice, salt, nutmeg and raisins.

Bake at 350 F in a buttered baking dish until firm. Serves 6.

Maple Oatmeal Muffins

Beat together:

  • 3/4 cup butter
  • 3 eggs

Add to the above mixture and mix until just blended:

  • 2-1/4 cups maple syrup
  • 1-1/2 cups milk
  • 3 cups oatmeal
  • 3 cups flour
  • 2 Tbsp. baking powder
  • 3/4 tsp. cinnamon

Stir in:

  • 1-1/2 cups chopped walnuts

Fill muffin cups, sprinkle with oatmeal, and bake @ 350 F for 20-25 minutes or until done.

Maple Butter

This spread goes great on toast, bagels, muffins, breads or most any other morning treats. You can make maple butter easily. Start by making a
small amount.

Take a quarter cup of real butter (we prefer Cabot’s) and let it warm until room temperature. Now take the butter and put in a cup, add 2 tablespoons
of Vermont Maple Syrup, and stir until they blend together.

Take a piece of bread or cracker and try your maple butter. If you would like to have more of the maple taste, just add more Vermont Maple Syrup or use a darker grade of Vermont Maple Syrup.