2 cups flour
3 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
1/2 cup butter
1 1/2 cup milk
540 ml syrup
540 ml water

Prepare the cakes: mix in a bowl: mix flour, baking soda, sugar and salt, butter and milk gradually.  Mix together, delicately and set aside.

In large pan, add maple syrup and water and heat until just starting to simmer.  Form the ball cakes by hand and add to the simmering sauce with a large spoon. Cover and set heat to low, cook for 8-10  minutes. Serve hot with vanilla ice cream or whipping cream as desired. Store leftovers in the fridge.


1 cup pure maple syrup
½ cup of water
3 teaspoons corn starch
2 teaspoons cold water
2 teaspoons butter
Ready-made pie crust or mix (or make your own, so long as it is pre-baked)

Dissolve cornstarch in cold water, set aside for later.
Simmer water and maple syrup for about 5-6 minutes.
Add the dissolved cornstarch, cook, stirring constantly until it thickens.
Add butter and let cool to room temperature.

Fill the ready-made pie crust with the mix and bake at 400°F for 25 – 30 mins.



1/2 cup margarine
1/2 cup maple butter
2  tbsp veg. oil
1 1/2 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 cup milk chocolate chips

• Cream butter
• Soften maple butter & add to butter, stir 'till smooth
• Add veg. oil, stir till well mixed.
• Add flour, soda and salt, stir until dough is uniform

• Add Chocolate chips and mix them in.

Preheat over to 375°F
Spoon dough onto cookie sheet with tbsp. Leaving space between to allow for them to spread out a little while they bake.
Bake for 8-10 mins, cool on rack. Store in airtight container. Makes approx. 3 doz. cookies.


½ cup packed brown sugar
⅜ cup butter, softened
¼ cup pure maple syrup
3 eggs
1 cup pumpkin puree
½ cup all purpose flour
½ cup whole wheat flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
Dash of nutmeg
Pinch of ground cloves
In bowl, cream together sugar and butter until fluffy. Add maple syrup. Beat in eggs, one at a time. Blend in pumpkin.
Combine all-purpose and whole wheat flours, baking soda, salt, cinnamon, nutmeg and cloves. Add to pumpkin mixture and stir until lightly mixed.
Spread in greased baking dish (8” X 12” for thinner bars, a smaller dish for
thicker bars)
Bake at 350°F for 20-25 mins. or until top springs back when lightly touched.
Let cool on rack, ice with cream cheese icing if desired.



¼ cup Medum maple syrup
½ bottle of beer
¼ cup water
pinch of powdered mustard
Roasting Ham (5-6 lbs)

8-10 whole cloves

• Put ham roast in roasting pan, insert cloves in a crisscross pattern into ham, well-spaced to ensure the flavour goes through the whole roast.
In a separate bowl, mix beer, water,powdered mustard and syrup.

Pour beer-maple mixture over entire roast, cover and bake.
Bake at 350°F for 20 minutes per pound (5 lbs ham would bake for 1 hr 40 mins.)
Baste using drippings every 30 minutes or so to ensure the beer-maple flavour gets absorbed by entire roast.

**For a stronger maple flavour, use Amber syrup instead of medium. For a sweeter ham, use ½ cup syrup instead of ¼ cup.



 1 cup flour
2 tsp baking soda
1/4 tsp salt
3 tbsp maple syrup
1 cup water or milk
1 egg

1 tbsp margarine, butter, vegetable oil or spray

This recipe makes 6-8 pancakes.

• Mix all dry ingredients in a mixing bowl. 
• Add maple syrup, water or milk and egg, beat until well blended,
mix may be lumpy, ensure that it pours easily, but isn't runny, adjust water as needed
• Heat griddle or pan on med-high spray pan or griddle to prevent sticking
• pour approx. 1/4 cup batter onto hot griddle. Wait until tiny bubbles form on top of pancake and sides start to darken, flip pancake over and cook fro 2 minutes longer. 
• Top with Maple Syrup, or your favourite topping.

• Add berries or small fruit pieces to your batter, reduce water a bit (about 1-2 tsp)
• Make it egg-less: increase water by 1/4 cup, and add 1 tbsp of melted margarine to the mix before cooking
• Make it gluten free: Choose gluten-free flour such as rice flour.
• Make it sweeter: Use a little less water and an extra tbsp of maple syrup