1 cup catsup

1 tsp dry mustard

3 tbsp Worcestershire Sauce

1/2 tsp onion powder

1/4 cup pure maple syrup

Mix together. Place sauce on ribs or chicken. Bake at 350° F until done.

Maple Marmalade Sauce - Susan Carol Hauser- print recipe

1/2 cup 100% maple syrup

1/2 cup brown sugar

1/4 cup butter, melted

1/4 cup marmalade

1/4 tsp ground nutmeg

Mix ingredients together thoroughly. Serve at room temperature. Store in refrigerator. This sauce is a perfect topping for squash, sweet potatoes, or yams.

Creamy Maple Fondue - Ken Haedrich, Maple Syrup Cookbook- print recipe

1/2 cup pure maple syrup

2 tablespoons cornstarch

2-1/2 cups light cream or creme fraiche

2-3 cups firm fruits and berries, cut into small pieces

 

Heat maple syrup in a small saucepan for 5 minutes. Mix the cornstarch with 2 tablespoons of the cream in a small bowl. In a medium-sized saucepan, bring the remaining cream to a simmer over medium heat; add the maple syrup. Whisk the cornstarch mixture into the cream mixture and cook, stirring continuously, until it comes to a boil, and then continuing this for 1 minute. Serve in a fondue kettle with fruit and berries.

North Country Basting Sauce - Ken Haedrich, Maple Syrup Cookbook- print recipe

1 cup ketchup

2/3 cup apple cider vinegar

1/2 cup vegetable oil

1/2 cup pure maple syrup

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Bring ingredients to a boil over medium heat, stirring occasionally. Reduce heat and cook for ten minutes stirring from time to time. Cool, and then store in a refrigerator. Use as a basting sauce for your favorite meat.

Maple Dijon Salad Dressing - Corinne Olson Peterson, MMSPA- print recipe

1/3 cup apple cider vinegar

2 tablespoons coarse Dijon mustard

2 shallots

2 cloves garlic

2/3 cup pure maple syrup

1 cup salad oil

Salt and Pepper to taste

Blend the first five ingredients and slowly add the salad oil (not sunflower or canola).
Salad suggestions: Use Romaine Lettuce with either toasted pecans and pears OR toasted almonds and craisins. Bleu cheese and/or grilled chicken cubes can also be added.