Rixen's Double Maple Rolls - Gail Rixen - print recipe

    2 loaves frozen bread dough (thawed)
    1 1/2 cup cream
    1 cup maple syrup

    Roll out 2 loaves frozen bread dough with rolling pin, or one batch homemade roll dough. Spread with butter. Sprinkle with cinnamon and maple sugar. Roll up dough and cut into about 12 slices. Set aside. Pour cream and maple syrup into 9x13 cake pan. Stir together. Arrange roll slices in this mixture, allowing room to rise. Drizzle with maple syrup. When risen, bake at 350° F until done.

    Maple Biscuits - Brad Richards - print recipe

    2 cups flour
    1 tbsp baking powder
    1/2 tsp salt
    3 tbsp shortening
    1 1/2 cup maple syrup

    Combine dry ingredients. Cut in shortening until it resembles course crumbs. Add milk. Stir just to moisten, turn onto floured surface. Roll to 1/2 inch thickness. Cut with a 2 inch biscuit cutter. Pour maple syrup into 7x11 pan. Place biscuits on top of syrup. Bake 450° F for 12 to 15 minutes.

    Millennium Sundae - Anonymous -print recipe

    Thick maple syrup (softball) cooled
    Vanilla ice cream
    Frozen waffles

    Build the millennium sundae on a plate. Toast waffles. While waffle is hot, place ice cream and syrup on top. Eat heartily throughout the year.

    Maple Glazed Coconut Buns - U of MN, Ag Extension Ser.- print recipe

    3/4 cup pure maple syrup
    1/3 cup butter or margarine, melted
    2/3 cup sweetened flaked coconut
    1 /2 cup chopped nuts
    1 package (1 dozen) brown-n-serve rolls

    Preheat oven to 40°. F Combine 1/2 cup syrup and 2 T. melted butter and pour into an 8" square pan. Place pan into oven for 5-8 min. until the syrup-butter mixture bubbles. Sprinkle coconut & nuts over syrup mixture. Combine remaining syrup and butter and dip rolls in mixture, coating on all sides. Arrange rolls upside down on coconut mixture. Return pan to oven & bake 20-25 min. or until brown. To serve, turn pan upside down on plate.

    Maple Pecan Scones - James Lawrence & Rux Marting, Sweet Maple- print recipe

    3 cup all purpose flour
    1 cup chopped pecans
    1 1/2 tablespoons baking powder
    3/4 teaspoon salt
    3/4 cup cold unsalted butter (1.5 sticks)
    2/3 cup maple syrup, plus more for brushing scones
    1/3 cup heavy cream

    Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking sheet. In a large bowl, with a fork, stir together flour, pecans, baking powder, and salt. Cut in butter until it resembles coarse meal. In a medium bowl, whisk together maple syrup and cream. Make a well in the center of dry ingredients and slowly pour in liquid ingredients, combining with swift strokes just until the dough clings together. The dough will be firm. Roll out about 1/2-3/4 inch thick on a lightly floured surface; the scones will not rise much higher than this in the oven. Cut scones with a 3 inch round biscuit cutter and place on prepared baking sheet about 2 inches apart. Brush tops with additional maple syrup. Bake for 15 to 20 minutes, or until tops are lightly browned. Transfer to a rack to cool. The scones may be served warm or at room temperature.