Another maple sugaring season has just come to a close here in the northeast. A quick season, many maple syrup makers have a 4 - 8 week window in the late winter/early spring to make this country’s supply of real maple syrup for the year. Hoping for a stretch of warm days (preferably in the 40’s) and cool nights (below freezing) maple sugar makers are busy from sun up to beyond sun down when the sap is flowing. In honor of this age-old industry that dates back to native Americans, I thought I’d share some tasty recipes that call for real maple syrup; which by the way, is a natural, healthier alternative to refined sugar. 

BREAKFAST 

Maple Brown Sugar Oatmeal Muffins  (from I Heart Eating)

Maple Bacon Pancakes  (from Maple Syrup World)

Maple Crisp Granola Bars  (from Fountain Avenue Kitchen)

LUNCH/DINNER

Maple Sausage Skillet  (from Taste of Home)

Maple Glazed Chicken with Mustard Jus  (from Food & Wine)

Maple Ginger Glazed Salmon  (from Baird Farm)

DESSERT

Maple Glazed Apple Blondies  (from A Latte Food)

Maple Peanut Butter Pie  (from Taste of Home)

Pecan Maple Macarons  (from Food Nouveau)