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A Little Maple Syrup Sweetens the Day
Maple Recipes Directly from the Dufresne Kitchen

Pecan Pie

Pastry for one crust
3 eggs
1 cup pecan nut meats
1 Tablespoon melted butter
Pinch of salt
½ teaspoon vanilla extract
½ cup sugar
1 cup B-grade cooking syrup

Mix ingredients in order given and bake in uncooked pastry shell at 350 degrees for approximately 35 minutes, until filling looks jelled.

Sweet Potato Fries with Maple Syrup

Peel sweet potatoes. Slice into 1/4 inch to 3/8 inch strips. (Bigger than that and the outside will burn before the inside can cook properly). Deep fry at 400 degrees until reasonably browned. Remove from fat and drain on paper towels. Douse with maple syrup and enjoy!

Maple Milk

8 ounces cold milk
Up to 1 tablespoon syrup (to taste)
Mix and drink

Maple Chocolate Chip Cookies

2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking powder
3/4 cup light brown sugar
1 teaspoon Vanilla extract
2 sticks butter
2 ounces honey
3 ounces maple syrup
2 eggs
2 cups chocolate chips

Mix flour, salt and baking powder in a small bowl. Cream together butter and brown sugar. Add Vanilla and eggs and beat well. Add honey and syrup and mix again. Mix in dry ingredients. Mix in chips. Place by heaping teaspoonful 2 inches apart on an un-greased baking sheet. Bake at 300 degrees for approximately 10-15 minutes or until lightly browned.

Jacqueline Dufresne’s Baked Acorn Squash

Halve an acorn squash. Put 1 Tablespoon Maple syrup, 1/2 Tablespoon Brown sugar, and 1/2 Tablespoon butter in the hollow of each half after seeds have been removed. Bake at 350 degrees F until done; approximately 45 minutes. You can baste the surface of the squash with the mixture periodically if you like.

Linda Miller’s Granola Bars with Maple Syrup

2 cups old-fashioned oats, uncooked
1 cup all purpose flour
1 ½ cup mixed dried fruit or raisins
¾ cup brown sugar
½ cup toasted wheat germ
¾ tsp. cinnamon
¾ tsp. salt
½ cup oil
½ cup maple syrup
2 tsp. vanilla
1 large egg

Pre-heat oven to 350 º F. Grease 13” X 9” metal baking pan. Line with foil and grease foil.

In large bowl, mix oats, flour, fruit, sugar, wheat germ, cinnamon, and salt until well combined. Stir in oil, syrup, vanilla, and egg until well blended. Wet hands and pat mixture into pan.

Bake 25-30 minutes or until edges turn pale golden. Cool in pan.

When cool, invert pan onto cutting board. Remove foil. Cut lengthwise into 4” strips. Then cut each strip cross-wise into 6 pieces.

Note from the Sugar House: B-grade cooking maple syrup would give the most maple flavor to these bars, but any grade can be used.

Jacqueline Dufresne’s Maple Teriyaki Chicken

1/4 cup Canola oil
1/4 cup soy sauce
1/4 cup dry sherry
1 teaspoon dried ginger
1/2 – 1 teaspoon roasted garlic
2 Tablespoons medium amber maple syrup

1 pound or more thinly sliced chicken breast (1/4″ thickness or less)
Chopped vegetables of choice

Mix all sauce ingredients in a wok or wok-shaped pan and heat up. Saute chicken pieces until cooked through. Remove with slotted spoon and cook vegetables to desired crispness. Return chicken to re-warm. Serve.

Vivienne West’s Maple Horseradish Beets

1 3/4 lbs fresh, frozen, or canned beets
3 Tbsp. butter
1/4 cup maple syrup
3 Tbsp. prepared horseradish
2 Tbsp. cider vinegar
1/4 tsp. salt
1/4 tsp. pepper

Peel fresh beets and cut into wedges. Place in a 15″x10″x1″ baking pan; coat pan with butter. Bake at 400°F for 40-50 minutes until tender.  Follow directions for canned or frozen beets.

In a small saucepan, melt butter. Stir in the syrup, horseradish, vinegar, salt and pepper. Bring to a boil. Carefully stir in beets; cooking until thickened, gently stirring occasionally.

Serves 6

Based on a recipe from

Vivienne West’s slow cooker sweet potatoes

4 pounds sweet potatoes, peeled and cut into 1″ slices
1/2 cup maple syrup
4 tbls. butter, melted
2 tsp. kosher salt
2 tsp. chopped fresh rosemary
2 tsp. cornstarch
1 Tbls. cold water
1 Tbls. orange zest
2 garlic cloves, minced

Place sweet potatoes into 5-6 quart slow cooker.  Mix syrup, butter, salt and rosemary and pour over potatoes, tossing to coat.  Cover and cook on low for 4 1/2 to 5 hours until potatoes are tender.  Transfer potatoes to serving dish.  Increase heat to high.  Whisk together corn starch and water and whisk into liquid in cooker.  Cook, stirring contstantly, 3 to 5 minutes until thickened.  Add orange zest and garlic and spoon over potatoes.

Serves 8.

Jacqueline Dufresne’s Maple Fudge

1 2/3 cup cane sugar
1/3 cup granulated maple sugar
3/4 cup milk
6 tablespoons butter
1 teaspoon vanilla
Pinch salt

Cook sugars, salt, and milk in medium saucepan on medium heat. Stir mixture until boil is achieved, then leave alone until it reaches 238 degrees F. Remove from heat and allow to cool to 180 degrees F. Add butter and stir in until thoroughly combined. Add vanilla, stir in, and beat fudge until it starts to feel stiffer and the glossy surface starts to look dull. Pour into buttered pan and allow to set up and cool the rest of the way on the counter. Cut into pieces and enjoy.

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Vivienne West’s Brussels Sprouts

1 pound Brussels Sprouts
1/2 cup maple syrup
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. red pepper flakes
3 cloves minced garlic

Cut the sprouts in half and place in deep skillet with 1/2 cup water.  Cover and cook on medium 10 minutes.  Add remaining ingredients and cook until sauce is reduced and sprouts are tender and brown, 10-15 more minutes.

Serves 4.

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