Maple Syrup Cookbook, 3rd Edition: Over 100 Recipes for Breakfast, Lunch & Dinner

Breakfast, lunch and dinner is right!

Living in New England, we're fortunate to have our choice of "sugar shacks" to purchase maple syrup, locally tapped. We have made three or four recipes from this book since we received it and they haven't disappointed! We made the Maple-Walnut Oat Muffins (twice!). These were the best, homemade muffins ever! They were not overly sweet, barely tasting the maple syrup, but it added just enough sweetness. We are also gluten free, and this recipe was easily adapted. The combination it called for was ground oats (you can purchase oat flour instead, works the same way), as well as whole wheat and all purpose white flour. The first time, I didn't have oat flour (or whole oats to grind). I subbed out oat bran and used a gluten free all purpose flour in place of the whole wheat/white. Came out super! Second time, I used the oat flour and they came out equally as well, but a bit more dense. I actually think we prefere the oat bran. They were amazing for breakfast, either warmed a bit in the microwave or grilled lightly. Adding a bit of maple syrup on top (or maple cream ~ yum!) makes them a real treat! They freeze really well too. We made the Green Bean Salad (served room temp or cold) ~ sooo good for lunch or served as a side with any type of meat. I can't wait to try this again with green beans from my garden! We also made the Maple Baked Beans. Way better than any canned baked beans! We did cheat, and use two cans of Aduki (can use any type of bean you like) instead of the dried navy/pea beans they called for, only because I forgot to buy them:( ~ that being said, adjust the baking time accordingly (you don't need to bake canned beans for three hours). I already bought the dried beans for next time. The last thing we tried was Maple-Cream Cheese Spread ~ no explanation needed:) ~ Wow. Just wow:) Read more