Cinnamon Maple Syrup Recipes

MAPLE CINNAMON GLAZE FOR CAKES ETC.

Steps:

• In small bowl whisk ingredients til smooth and creamy.
• Add more powdered sugar if too thin.
• Add more maple syrup (or heavy cream or milk) a teaspoons at a time if too thick.
• Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!

CINNAMON SYRUP

Steps:

• Stir together the white sugar, brown sugar, flour, and cinnamon in a small saucepan. Stir in vanilla extract and water. Bring to a rolling boil, stirring often. Continue to boil and stir until mixture thickens to syrup consistency. Remove from heat; cool 10 minutes before serving.

CINNAMON MAPLE SYRUP

Steps:

• 1. In a small saucepan, warm up the syrup.
• 2. When the syrup is hot, drop in the cinnamon stick. Remove from heat and let the cinnamonstick steep for 30 minutes. Remove the cinnamon stick, stir and serve.

CINNAMON SIMPLE SYRUP

Steps:

• In a small sauce pot add water and cinnamon and bring to boil. Simmer for 10 minutes, and strain out cinnamon sticks. Bring water back to a boil, add sugar and stir until sugar is dissolved.

MAPLE CINNAMON PECANS

Steps:

• Preheat oven to 325 F.
• Drain and rinse the pecans, then spread them out on a clean tea towel and pat dry.
• Spread the pecans out on a parchment-lined baking sheet, and bake for 5 minutes to dry further, and help the maple cinnamon blend to adhere better to the nuts.
• Meanwhile, in a small bowl, mix the maple syrup and cinnamon until combined. When the nuts come out of the oven, pour the maple cinnamon mixture on top and mix thoroughly to coat all pieces. Spread out the nuts and return to the oven for an additional 10-15 minutes, until crisp. Let them cool for 10 minutes, they will harden up a little further.
• Eat on their own, or use to top yogurt, oatmeal, or your favorite fall pie.

MAPLE CINNAMON BAKED OATMEAL

Steps:

• Heat oven to 350 degrees. Butter a 9X9 inch baking pan and set aside.
• To a large mixing bowl, add cool melted butter and maple syrup. Whisk together until smooth. Pour in milk and add eggs. Whisk together. Add in baking powder, cinnamon, and vanilla. Mix until well blended.
• Add in oats and mix well. Let the mixture sit for 5 minutes to allow oats to absorb liquid. Pour into prepared dish and bake for 30-35 minutes until center is set and oatmeal is slightly golden on top.
• Remove from oven and let cool for 3-5 minutes. Scoop baked oatmeal into a bowl or plate, top with milk or maple syrup and fresh fruit.

SWEET POTATO WAFFLES WITH CINNAMON MAPLE SYRUP

Steps:

• Combine sweet potatoes, milk, butter, brown sugar, and vanilla in a food processor; pulse until well combined and smooth.
• Mix flour, baking powder, and salt together in a large bowl. Stir in sweet potato mixture.
• Preheat and grease a waffle maker.
• Beat egg whites in a stand mixer on high speed until stiff peaks form. Fold into the waffle batter, 2 cups at a time, until well incorporated.
• Scoop 1 cup batter onto the preheated waffle maker. Close the lid and cook until slightly golden and crispy, about 5 minutes. Remove to a plate and repeat to make remaining waffles.
• While the waffles are cooking, heat maple syrup in a pot over low heat until warm. Stir in cinnamon. Serve with waffles.

BUTTERY MAPLE-CINNAMON SYRUP

Steps:

• Stove Top Instructions: In a small saucepan over medium heat, melt butter. Whisk in maple syrup and cinnamon. Warm to desired temperature and serve.
• Microwave Instructions: In a small microwave-safe bowl, microwave butter for 30 seconds until melted. Whisk in maple syrup and cinnamon. Microwave for an additional 20-30 seconds if desired until syrup reaches preferred temperature.

CINNAMON ROASTED BUTTERNUT SQUASH

Steps:

• Position racks in the upper and lower thirds of your oven and preheat the oven to 400 degrees F. Generously coat two baking sheets with nonstick spray.
• Place the squash cubes in a large bowl. Drizzle with the olive oil and maple syrup, then sprinkle the salt, cinnamon, and pepper over the top. Toss to coat, then divide between the two baking sheets, discarding any excess liquid with that collects at the bottom of the bowl. Spread the cubes in a single layer on the prepared baking sheets, taking care that they do not overlap.
• Place the pans in the upper and lower thirds of your oven and bake for 15 minutes. Remove the pans from the oven, turn the cubes with a spatula, then return to the oven, switching the pans' positions on the upper and lower racks. Continue baking until the squash is tender, about 10 to 15 additional minutes. Remove from the oven and sprinkle the rosemary over the top. Serve warm.

CREPES WITH MAPLE SYRUP AND CINNAMON APPLESAUCE

Steps:

• Combine the milk and eggs. Combine the flour and sugar.Microwave the butter until melted. Add the liquid ingredients to the dry ingredients. Add the melted butter. Let stand for 1 hour.Lightly oil a non-stick pan and place over medium heat.Add the equivalent of half a ladleful of batter to the pan, enough to coat the bottom. Add a little water if the batter does not spread easily. Cook on both sides until golden brown. Set aside.In a saucepan, combine the maple syrup, 15% cream and diluted cornstarch. Simmer for 2 minutes.Add the butter and let cool until lukewarm. Spread each crepe with butter and fold in four. Drizzle generously with maple syrup cream. Transfer to an ovenproof dish. Cover. Bake for 20 minutes at 375°C/190°F.In a nonstick pan, melt the butter. Add the apple quarters. Cook for about 3 minutes over high heat.Add the maple syrup, cinnamon and mint. Arrange two crepes in each plate.Top with applesauce. Garnish with a stick of cinnamon. Drizzle maple syrup cream around the rim of the plate.Garnish with strawberries, apple quarters and a mint leaf.

CINNAMON SYRUP RECIPE

Steps:

• Bring maple syrup to a simmer over medium heat. Add cinnamon sticks and reduce heat slightly.
• Simmer 5-10 minutes over low-medium heat.
• Remove from heat and let steep for at least 10 minutes.
• Remove cinnamon sticks before serving.
• Pour syrup into a glass container or bottle with a lid. Refrigerate.