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ISO very maple-y maple syrup cookies or other ideas

I asked my husband to bring us a small container of maple syrup when he came to visit, and he showed up with the Costco quart-sized maple syrup. With less than a month left in Cairo, I would like to find a way to do some baking with the syrup. I have made my variation of Toll House cookies here a dozen or more times, and everyone has absolutely flipped for them, so I am thinking some sort of cookie. Maple syrup is completely unknown here, and even the few upscale, westernized restaurants that serve pancakes serve a variation on maple 'flavored' syrup (even though they advertise that their pancakes are served with "sweet maple syrup"). My oven is extremely iffy, so cakes are really not the best bet. Any ideas and recipes that will blow away my Toll House cookie- loving friends?

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  1. I was going to suggest creme brulee....I made a maple sweet potato creme brulee that was really delicious. I'd be happy to share the recipe if you're interested. I've also added maple syrupwhile making homemade granola and brushed it over roasted chicken & pork chops. You might try adding it to a oatmeal cookie or use maple syrup instead of sugar in a sugar cookie or fried donut recipe.

    Keep in mind that maple syrup doesn't spoil & keeps a very long time; if all else fails, take it with you when you leave.

    1. Lucky you~ I absolutely love the taste of maple syrup. Growing up (and secretly still) I crave maple bars every once in awhile. So...I was just looking for such a recipe and came across a recipe for maple praline mousse tonght. I thought how wonderful the texture of the creamy mousse with the bits of crunchy praline running through it would be. My next thought was should I make the mousse and serve straight it up, or would it become a mousse cake? Or an individual trifle, pieces of cake in the bottom, and around the glass, and the mousse to fill in between. And if so would kind of cake? A few weeks ago the white cake thread simply grabbed me, a good white cake recipe is hard to find. So ever since I've been searching for the perfect white cake. Maybe a very white genoise and maple mousse? And what about, sugared pecans on top? Just a thought. I do not care for large crumb dry cake. I prefer the very smooth textured cake that's moist and holds together on your fork. Anyway, maple cake? Just a thought.

      1 Reply
      1. re: chef chicklet

        My oven is so dodgy that I am reluctant to make a cake. And I was thinking of something portable since I like to bring things to the club where my son trains. So cookies struck me as the best idea. I would like to make a bunch of cookies to bring before we leave Cairo, so I was thinking maybe maple syrup cookies. I could probably boil it down to thicken it some more and intensify the flavor...

      2. I make a baked crocque monsieur with some maple syrup in the egg mixture. You get that nice sweet salty flavor in it. I don't follow a recipe but it's along these lines:

        http://www.kingarthurflour.com/recipe...

        There's always mashed sweet potatoes, pork or salmon in maple syrup, bacon w/ maple syrup:

        http://www.foodnetwork.com/recipes/in...

        1. I've made these, they're delicious, and I assume you can get almond butter and almonds where you are; if so, here's the link for these very tasty maple-y cookie. I used regular all purpose flour instead of the whole wheat pastry flour, and added 1/2 tsp cinnamon:

          http://sweetandnatural.wordpress.com/...

          Peanut butter and chopped peanuts can be subbed for the almonds:

          http://www.iliveonafarm.com/cookies1....

          Do you have oats? You can sub maple syrup for sugar in your favorite oatmeal cookie recipe as well. Here's an example:

          http://www.cooks.com/rec/doc/0,1810,1...

          4 Replies
          1. re: bushwickgirl

            What do you think "sweet milk" refers to in the cooks.com recipe? I haven't actually seen almonds or almond butter, but I know that they have peanut butter because I bought some

            1. re: roxlet

              It's an very old fashioned term for regular milk, and was used to indicate that, as opposed to soured milk or buttermilk. The term might still be used in the US Midwest, most likely among older bakers. Because of the term, I bet the recipe was probably handed down from someone's Grandma.

              I guess I was thinking you might have almonds, as they're pretty available in Morocco, but I know you're not there. Anyway, the peanut butter recipe will give you an nice, moist cookie. Let us know what you do and how they turn out.

              1. re: bushwickgirl

                Right now it is after 9PM and still almost 90 degrees. I can't say that I feel like baking at the moment!!! I hate to waste maple syrup though...

                1. re: roxlet

                  Mm, I wouldn't be interested in baking either, with that kind of heat. We had that Wednesday, but only during the day.

                  The maple syrup will keep...

          2. You didn't mention the grade of the syrup. I prefer Grade B for its stronger maple flavor, especially for cooking. But chances are you have Grade A amber or dark amber, which is lighter in color and flavor and can stand some reduction.

            Cherylptw is not quite correct in her assertion that maple syrup doesn't spoil. It is not uncommon for a patch of blue mold to form on the surface of refrigerated syrup. But according to the book from which the following recipe comes, you can rescue the syrup by straining it through cheesecloth, bringing the filtered syrup to a boil, then pouring it into a clean container. I have done this successfully - there was no change in taste, although the same author says that syrup stored in plastic may change in flavor/color after 3-6 months.

            I have never tasted fenugreek seed on its own, but I have heard that it has a maple or caramel-like flavor so the syrup might be used in recipes calling for fenugreek. I also think cardamom and maple pair well.

            The idea of maple with mocha may sound odd, but I've made this pudding several times and find it to be very good:

            MAPLE MOCHA PUDDING (from The Maple Syrup Cookbook by Ken Haedrich)
            3 T cornstarch
            1 T instant coffee or espresso (powder form)
            1 t cocoa powder
            pinch salt
            3 egg yolks
            3 cups milk
            1/2 c maple syrup (preferably grade B)
            1 T butter, cut in little pieces
            1 t vanilla extract
            Whisk first 4 ingredients in large, thick-bottomed pot. Slightly whisk egg in different bowl, then whisk in milk and maple. Gently whisk the liquid into the dry, beginning to heat on mediium-high. Bring slowly to boil, stirring gently throughout and scraping sides. When it starts boiling, continue stirring for one minute. Remove from heat and stir in butter and vanilla. Ladle into 4-5 serving dishes. If you don't want a skin atop the puddings, top each with plastic wrap or a piece of wax paper cut to size. Let cool to room temp before chilling. Serve plain or with flavored whipped cream.

            7 Replies
            1. re: greygarious

              I don't know this book, but I LOVE Ken Haedrich"s book called PIE. This sounds delicious, but sadly not portable. If I have some friends to dinner, this would be a great choice for dessert.

              1. re: roxlet

                The pudding is one of only a few recipes I've made from it (not that they don't all sound good). I'll list some titles in the morning and sweets chapters (there are sections on savories, too) - if you want the details on any of them, I'll elaborate. All, of course, include maple syrup:
                GORP bars
                Dreamy Almond Bars
                Black Bottom Cheesecake Bars w/Rich Maple Short Crust
                Coffee Chip Cookies
                Maple Spice Cookies
                Maple Pumpkin Cookies
                Blonde Ginger Cutout Cookies
                Oat Crumb Topping (for crisps, pies, etc)
                Maple Syrup Candies (requires light amber)
                Maple Fudge
                Candied Popcorn and Nuts
                Maple Apple Pie
                Shaker Boiled Cider Pie
                Maple Pecan Pie
                French Canadian Maple Sugar Pie (uses syrup, not maple sugar)
                Sweet Potato Pie
                Simple Rhubarb Pie
                Upside-Down Skillet Pear Tart
                Buttermilk Maple Spice Cake
                Tawny Maple Cheesecake
                Carrot Cake
                Maple Butter Frosting
                Indian Pudding
                Creme Brulee
                Baked Custard
                Maple Walnut Oat Muffins
                Maple Bran Muffins
                Maple Cream Scones
                Maple Sticky Buns
                Spiced Maple Pears
                Lemon-Maple Zucchini Bread
                Golden Cornmeal Cake
                Pineapple Spice Upside Down Cake
                Maple Cranberry Nut Coffee Cake
                Maple bread Pudding
                Maple Bacon Strata
                Winter Squash Spoonbread

                1. re: greygarious

                  OMG! I am suddenly soooo hungry. Wow gregarious, how nice of you to do that! I would be interested in the maple fudge, maple spice cookies, and the maple pumpkin cookies (I have a left over can of pumpkin from Thanksgiving). Basically, most of these sound incredible!

                  1. re: roxlet

                    MAPLE FUDGE: Grease an 8" square pan. In med saucepan, combine:
                    2 c granulated sugar
                    1 c grade A light amber (a.k.a. No. 1 Extra Light) maple syrup
                    1/2 c light cream
                    2 T butter
                    Cook on med high, stirring, until boiling, continue 10-15 min until candy thermometer reads 238F. Remove from heat and let sit (don't stir) about an hour, till it's 110F. Then beat with a wooden spoon until it loses gloss, gets lighter, and begins to set. Quickly press into pan, score into 24 pieces while warm. When firm, complete the cuts.

                    MAPLE SPIC E COOKIES: Preheat oven to 350F. Grease a baking sheet.
                    1 c shortening
                    1 c packed brown sugar
                    1/2 c granulated sugar plus extra for dipping
                    1/2 c grade B maple syrup
                    2 large eggs
                    4c flour
                    2.25 t bakign soda
                    2 t ground ginger
                    1.5 t cinnamon
                    .25 t salt
                    Cream shortneing and sugars till fluffy. Beat in syrup and eggs, one at a time.
                    Combine dry ingredients, then mix into wet a little at a time, until blended. Will be sticky. Sprinkle extra sugar onto wax paper or parchment. Roll 1.5" balls of dough, dip one side in sugar, place 2" apart on baking sheet, sugared side up.
                    Bake 12-13 min until light brown, and centers set. Cool one inute on sheet before transferring to wire rack to finish cooling.

                    MAPLE PUMPKIN COOKIES: Preheat oven to 350F. Grease a baking sheet.
                    1 c maple syrup
                    1 c pumpkin puree
                    1 large egg
                    1 t vanilla
                    1 stick butter, softened
                    1 c AP or unbleached flour
                    1 c whole wheat flour
                    1 t baking powder
                    1 t baking soda
                    .5 t cinnamon
                    .5 t nutmeg
                    .5 t salt
                    .5 cup chopped pecans
                    1 cup peeled, grated apple

                    Combine first 4 ingredients in food processor until smooth. With an electric mixer, cream butter, then stir in half the pumpkin mixture. In another bowl, combine dry ingredients, then add, alternating with the remaining pumpkin mixture, to the butter mixture, stirring after each addition till blended. Fold in the nuts and apple. Spoon heaping tbsps of batter onto sheet, 2" apart. Bake 15-20 min until bottom edges just begin to brown. Transfer to rack to cool. Repeat with remaining batter. Yields 36 soft, cakey cookies.

                    1. re: greygarious

                      Thanks so much! I think I will start with the fudge so I don't have to light the oven. My kitchen gets like a furnace. I have fairly large sliding windows I can open, and the other day I left them open to cool down the place after dinner, and when we came home later, we had a pigeon in the kitchen! Our bowab came and got him and said that he would be eating pigeon for dinner! It's the national dish, but they usually breed pigeons for that...

                      1. re: roxlet

                        You are welcome. The book stresses that you must not dawdle when getting the fudge from the pot to the pan, as it hardens fast.

                        We don't appreciate screens enough until we have to go without! I am uncomfortable at temps above 70F, and only last year realized that it helps a GREAT deal to put a large pan of cold water into the oven or onto the burner once the heat is turned off. If the latter, cover the pan. When the water is hot, use it for washing or throw it out. It helps the kitchen stay cooler.

              2. re: greygarious

                I love Ken Haedrich's book called PIE, but I wasn't aware of this one. I will have to check it out! This is a great idea if I have a dinner party before I leave...