0 Super Syrup Recipes

Super Syrup Recipes

A Complete Cookbook of Sweet Tasty Ideas!

BY
Julia Chiles
Copyright 2019 - Julia Chiles

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All ideas, suggestions and guidelines mentioned here are written for
informative purposes. While the author has taken every possible step to
ensure accuracy, all readers are advised to follow information at their own
risk. The author cannot be held responsible for personal and/or commercial
damages in case of misinterpreting and misunderstanding any part of this
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Table of Contents
Introduction
Syrup is quite at home on the breakfast table. Here are some wonderful
recipes…
1 – Cranberry and Maple Breakfast Applesauce
2 – Blueberry Syrup Breakfast Bake
3 – Maple Syrup Dumplings
4 – Sausage Maple Sliders
5 – Toasted Oatmeal with Syrup
There are lots of lunch, dinner, side dish and appetizer recipes that benefit
by the inclusion of syrup. Here are some of the best…
6 – Maple Pea Soup
7 – Mushroom Syrup Roasted Chicken
8 – Maple Baked Beans
9 – Maple Roasted Vegetables
10 – Maple Kale Salad
11 – Brussels Sprouts Apple Salad
12 – Maple Flank Steak

13 – Cardamom Maple Salmon
14 – Roasted Butternut Squash Soup
15 – Sweet Roast Chicken with Squash
16 – Maple Candied Yams
17 – Syrup Toast with Goat Cheese
18 – Maple Pork Skewers
19 – Wild Rice Watercress
20 – Lemon Maple Crostini
21 – Sweet Potato Casserole
22 – Rosemary Maple Pork Loin
23 – Bacon Syrup Figs
24 – Maple Zucchini Fries
25 – Carrot “Dogs” Slaw
Syrup is so sweet that it’s a natural for making desserts. Here are some great
recipes to try…
26 – Maple Walnut Pie
27 – Syrupy Orange Pear Crisp
28 – Brown Butter Syrup Tarts
29 – Pumpkin Maple Pie

30 – Walnut Truffles with Syrup
Conclusion
Author's Afterthoughts
About the Author

Introduction
How can you lessen the calories in the sweet homemade dishes that your
family loves to eat?
Is it easy to use syrup instead of other sweeteners?
Are you curious about the benefits of using syrup rather than other
sweeteners?
Syrup is a more unique sweetener than sugar, that’s for sure. It has a natural
sweetness and a rich flavor you won’t find in sugar. The recipes in this
cookbook are not only tempting for sugar-lovers, but they’re just as easy to
make as sugary dishes.
Syrup has a flavor that is more well-developed than plain sugar. It’s a bit
less sweet, so you can experiment on including just the right amount in your
favorite dishes.
The flavor of syrup changes, due to the variety in soils the trees are grown
in, and during what part of the year the sap was collected. The flavors
you’ll taste in syrup include coffee, chocolate, vanilla and caramel. Some
syrups have a nutty taste, too. It is a unique sweetener that you’ll enjoy
using.
It’s easy to replace sugar with syrup when you’re cooking. Typically, you
will use 3/4 cup for every one cup of sugar you would otherwise use.
Experiment with the unique flavor of syrup and the different notes of flavor
it gives your favorite dishes, both sweet savory. Enjoy!
Syrup is quite at home on the breakfast table. Here
are some wonderful recipes…
1 – Cranberry and Maple Breakfast Applesauce
This tasty applesauce is made with fresh cranberries, syrup and brown
sugar. It’s so good, you could serve it as a dessert, as well as a breakfast.
Makes 3-4 pints
Cooking + Prep Time: 1 hour 35 minutes
Ingredients:
6 lbs. of peeled, sliced apples
1/2 cup of water, apple juice or apple cider
3 tbsp. of lemon juice, fresh
1 stick of cinnamon
1 1/2 cups of cranberries, fresh
1/4 cup of sugar, dark brown, packed
1/4 – 1/2 cup of syrup, maple
Instructions:
1. Combine apples, cider, lemon juice stick of cinnamon in large pot with
heavy bottom. Bring to boil on med-high. Reduce heat to simmer. Cover
pot. Cook till apples become tender and easily mashed.
2. Remove stick of cinnamon. Puree apple mixture with immersion blender
till mostly smooth in texture. If it has some small chunks, that’s fine.
3. Add and stir brown sugar, cranberries syrup. Return mixture to simmer.
Cook till cranberries have begun popping, usually in eight to 10 minutes.
4. Ladle heated applesauce into sterilized jars with 1/4” head space. Wipe
rims and cover with lids. Screw bands on till barely tight. Place jars on rack
in pot. Cover with water. Cover pot. Bring to boil on high and boil for 18-
20 minutes.
5. Turn heat off. Remove cover from pot. Allow jars to rest in the water for
three to five minutes. Remove jars from pot. Leave them on countertop
overnight, then store.
2 – Blueberry Syrup Breakfast Bake
There is nothing ordinary about this breakfast bake. The pure syrup and
blueberries add a new dimension to the dish, making it equally tasty for
breakfast, brunch or parties.
Makes 12 Servings
Cooking + Prep Time: 1 hour 20 minutes + 8 hours chilling time
Ingredients:
16 slices white or wheat bread
8 oz. of cream cheese, reduced fat
1 cup frozen (thawed) or fresh blueberries
12 eggs, large
2 cups of milk, 2%
1/2 cup of syrup, maple + extra to serve
Salt, kosher, as desired
Pepper, ground, as desired
To garnish: fresh fruit
Instructions:
1. Spray a 13” x 9” glass casserole dish with non-stick spray.
2. Remove bread crusts. Cut bread in 1” cubes. Place them in bottom of
dish loosely.
3. Cut the cream cheese in small bits and sprinkle them over the bread. Use
blueberries to top.
4. Beat the eggs in large-sized bowl. Whish in syrup and milk and blend
well. Pour the egg mixture over the bread mixture. Lightly sprinkle with
kosher salt and ground pepper.
5. Cover with foil. Place in refrigerator for eight hours or more.
6. Remove dish from refrigerator 1/2 hour before you’re ready to bake.
Preheat the oven to 350F.
7. Cover dish and bake for 1/2 hour. Remove cover. Bake for 25 to 30 more
minutes, till center has set and top is golden-brown in color.
8. Remove dish from oven. Set aside to cool for about 10 minutes. Garnish
as desired. Serve with warm syrup.
3 – Maple Syrup Dumplings
These tasty dumplings are another dish that could carry over from breakfast
to brunch, or even dessert, if you like. But we think it tastes best in the
morning. Syrup is a main player instead of a garnish in this dish.
Makes 4 Servings
Cooking + Prep Time: 1/2 hour
Ingredients:
1 3/4 cups of syrup, maple
1 1/4 cups of water, filtered
1 1/2 cups of flour, all-purpose
4 1/2 tsp. of baking powder
1/4 tsp. of nutmeg, ground fresh
1 lg. pinch salt, kosher
1/2 tsp. of vanilla, pure
4 tbsp. of butter, unsalted
3/4 cup of buttermilk, light
Instructions:
1. Combine the water and maple syrup in large sized pot. Bring to simmer
on med-high.
2. Whisk the salt, baking powder, flour nutmeg in medium bowl.
Incorporate butter till it looks like wet sand.
3. Mix buttermilk in, until the mixture forms a dough. Drop the dough into
syrup mixture (still simmering) and cover mixture.
4. Simmer till dough has cooked fully through. Serve.
4 – Sausage Maple Sliders
You may never have had anything quite as tasty for breakfast as syrup and
sausage sliders. They are easy to prepare, and they disappear fast, too.
Makes 12 Servings
Cooking + Prep Time: 40 minutes
Ingredients:
12 slider rolls, small
6 to 8 slices of cheese, cheddar
12 eggs, large
12 sausage patties
Salt, kosher
Pepper, ground
1/4 cup of butter, unsalted
1/4 cup of syrup, maple
Instructions:
1. Preheat the oven to 350F.
2. In 9” square casserole dish, lay slider bun bottoms out. Set tops to the
side. Place 1/2 of cheese slices on bottom buns. Put 1 patty of sausage on
top of cheese.
3. Crack eggs into large-sized bowl. Season as desired. Whisk till smooth in
texture.
4. Heat large sized non-stick skillet on med. heat. Pour whisked eggs in pan.
Then cook eggs, stirring frequently. Remove from heat.
5. Evenly spread eggs over sausage patties. Evenly place remainder of
cheese slices atop eggs. Top cheese with slider bun tops.
6. Melt butter in small glass bowl. Whisk in syrup. Evenly pour mixture on
top of sliders.
7. Cover dish using foil. Leave sitting for 10 to 15 minutes.
8. Bake covered sliders for 15 minutes. Remove foil. Bake for three to five
more minutes. Serve while warm.
5 – Toasted Oatmeal with Syrup
Start with toasted oatmeal, then add raspberries and/or cranberries, and then
drizzle over the top with syrup. This is a wonderful breakfast, even if you
usually have some type of meat in the morning.
Makes 4 Servings
Ingredients:
3 cups of water, filtered
1 cup of oats, steel cut
1/3 cup of whole frozen or fresh raspberries and cranberries
2 tbsp. of granulated or brown sugar
1 pinch of salt, kosher
2 tbsp. of syrup, maple
Instructions:
1. Heat the oats in med-sized sauce pan on med. heat. Toss and stir
constantly till light brown.
2. Add the berries, water, salt and sugar. Bring to boil on high. Reduce to
barely a simmer.
3. Stir occasionally while cooking till berries are softened and oatmeal has
cooked, about 18-20 minutes. Mash berries gently while they are cooking.
4. Drizzle with syrup and serve.
There are lots of lunch, dinner, side dish and
appetizer recipes that benefit by the inclusion of
syrup. Here are some of the best…
6 – Maple Pea Soup
This is a treat, when plain pea soup is brought to life with syrup. Even
though maple is often considered a fall flavor, the trees are actually tapped
for sap before the leaves change colors. So, you can enjoy this soup
anytime.
Makes 2-3 Servings
Cooking + Prep Time: 1/2 hour
Ingredients:
1 tbsp. of oil, olive
2 chopped scallions
1 minced garlic clove
1 diced celery stalk
1/4 tsp. of salt, kosher
1/8 tsp. of pepper, cracked
2 cups of stock, chicken
2 cups of peas, frozen
Instructions:
1. Heat the oil in large-sized pot. Add celery, garlic, scallions, kosher salt
cracked pepper. Sauté the mixture for five minutes.
2. Add the stock, then the peas and syrup. Bring to boil. Reduce the heat.
Simmer till peas have cooked through, or about four to five minutes.
3. Puree soup in food processor till it has a sooth consistency. Serve
promptly.
7 – Mushroom Syrup Roasted Chicken
We start the chicken breasts first when we make this dish, so they’ll be just
perfect when you have the veggies ready. The syrup caramelizing the
chicken will give it such a unique flavor.
Makes 6 Servings
Ingredients:
1 tbsp. of chopped sage, fresh
1 tbsp. of mustard, Dijon
4 x 10-ounce chicken breasts, skin-on, bone-in
4 cups of butternut squash, peeled, cubed
3 peeled, quartered shallots, large
1/2 seeded, sliced acorn squash
8 oz. of trimmed, halved Brussels sprouts
2 tbsp. of melted butter, unsalted
1 1/2 tsp. of salt, kosher
1 tsp. of pepper, ground
Instructions:
1. Place rimmed cookie sheet in the oven. Preheat the oven to 425F and
leave the pan in the oven as it is preheating.
2. Combine the syrup, sage and mustard in small sized bowl. Evenly brush
the mixture over the chicken.
3. Remove pan carefully from oven. Add the chicken. Bake in 425F oven
for 18-20 minutes. Remove pan from the oven again. Discard juices.
4. Add squash, Brussels sprouts and shallots to chicken pan. Top with oil,
butter, 3/4 tsp. of kosher salt 3/4 tsp. of ground pepper and toss well.
5. Spread added ingredients evenly around the chicken. Season chicken as
desired. Bake in 425F oven for 18-20 minutes, till chicken is fully done.
Remove from oven and let sit till you can handle chicken, then remove and
discard bones. Serve.
8 – Maple Baked Beans
This recipe is a natural for anyone who enjoys baked beans. It Makes a
tasty winter meal, and you can also make it during the summer months, for
get-togethers and picnics.
Makes 4-6 Servings
Cooking + Prep Time: 2 hours 55 minutes
Ingredients:
6 cups of water, filtered
16 oz. bag of overnight-soaked, drained navy beans
1 cup of salt pork, cubed
1 chopped onion
1/4 cup of ketchup, low sodium
2 tbsp. of vinegar, apple cider
3 tsp. of mustard, dry
1/2 tsp. of pepper, ground
Instructions:
2. In large sized, oven-safe pot, add water and beans. Bring to boil. Lower
heat. Simmer for 10-15 minutes.
3. Add the onion, pork, ketchup, syrup, mustard, vinegar, kosher salt ground
pepper and stir, combining well.
4. Cover pot. Transfer it to the oven. Cook for two hours and stir every 1/2
hour. Remove the lid. Cook for 45 more minutes. Remove from oven and
serve.
9 – Maple Roasted Vegetables
Who wants to serve a ho-hum, bland vegetable dish to friends or family?

This recipe features fall spices and syrup that add a special sweetness to
your roasted vegetables.
Makes 4-6 Servings
Ingredients:
1 peeled, halved, sliced sweet potato, large
2 peeled, cubed beets, medium
1 cup of carrots, baby
2-3 peeled, sliced parsnips, medium
1 large peeled, chunk-cut turnip
1 pinch each nutmeg and cinnamon, ground
Optional: rosemary leaves, fresh
Pepper, ground, as desired
Instructions:
1. Preheat oven to 425F.
2. Combine all vegetables in large-sized bowl.
3. Drizzle in syrup and oil. Sprinkle in nutmeg and cinnamon. Stir together
well.
4. Transfer mixture to large, oiled roasting pan. Bake for 1/2 hour and stir
every eight to 10 minutes. Vegetables should become tender inside and
golden-brown outside.
5. Near end of cook time, sprinkle rosemary leaves over top of vegetables,
as desired. Use kosher salt ground pepper to season. Transfer to serving
container and serve promptly.
10 – Maple Kale Salad
This is a nutritious salad, with the nutrients hidden amongst the maple and
bacon flavors. The salad goes well with pasta, vegetables or protein.
Makes 4 Servings
Ingredients:
2 chopped slices of bacon
2 tbsp. of vinegar, apple cider
1 1/2 tbsp. of syrup, maple
1 1/2 tsp. of mustard, grainy
1/4 tsp. of pepper, black
8 oz. of kale, sliced
Instructions:
1. Cook the bacon slices in skillet on med. heat till crisp. Remove the bacon
and reserve 1 tbsp. of drippings in the pan.
2. Reduce heat to low. Whisk in syrup, vinegar, mustard, oil, kosher salt
ground pepper.
3. Toss the kale with the warm dressing. Evenly sprinkle with the bacon and
serve.
11 – Brussels Sprouts Apple Salad
Apples and syrup go very well together and accent each other in this simple
salad. The dressing has a rich taste, but it’s not heavy, so you can always
have another serving, if you like.
Makes 4 Servings
Ingredients:
1 tbsp. + 1 tsp. of oil, olive
1 lb. of lengthways halved Brussels sprouts
1 sliced apple
1 chunk-cut onion, yellow
1/4 cup of tahini
2 tbsp. of vinegar, rice wine
2 tsp. of miso, white
1/8 tsp. of pepper flakes, crushed
1/2 cup of chopped hazelnuts
4 cups of spinach, baby
1/2 cup of blue cheese, crumbled
Instructions:
1. Heat the oven to 400F. Grease cookie sheet using 1 tsp. of oil.
2. Combine onion, apple, Brussels sprouts and 1 tbsp. of oil in a bowl and
toss, coating well.
3. Roast ingredients on the baking sheet till sprouts are tender and brown,
about 25-30 minutes.
4. Whisk miso, syrup, vinegar, tahini, pepper flakes and 1/4 cup + 1 tbsp. of
water in medium bowl till you have a smooth texture. Set bowl aside.
5. Heat large sized skillet on med. heat. Toast the hazelnuts three to five
minutes and stir them occasionally.
6. Divide the mixtures onto four individual plates. Season as desired. Serve.
12 – Maple Flank Steak
This recipe uses an inexpensive cut of meat and Makes it delectable by

marinating it in a maple, Asian marinade. Serve this dish up with a
cucumber salad, and watch it disappear.
Makes 4 Servings
Ingredients:
1-lb. of trimmed flank steak
3 tbsp. of soy sauce, low-sodium
2 tbsp. of wine, rice
2 tsp. of sesame oil, dark
1 tsp. of Sriracha sauce
1/8 tsp. of pepper, ground
Non-stick spray
Instructions:
1. Preheat the broiler.
2. Gently pierce the steak on each side. Combine the steak and the next six
ingredients in shallow dish. Coat by turning. Marinate for 15-20 minutes
and turn occasionally.
3. Remove the steak from its marinade and reserve the remaining marinade.
4. Place the steak on broiler pan coated using non-stick spray. Pour the
marinade in small sized skillet. Bring to boil and stir well. Cook on med-
high for three minutes, till mixture is syrupy and thick.
5. Brush the steak with 1/2 of glaze and broil for five minutes. Turn the
steak over. Brush with the rest of the glaze.
6. Broil steak for five minutes, on second side, till done as you desire. Place
the steak on cutting board and let it stand for five minutes. Diagonally slice
steak across the grain into very thin slices and serve.
13 – Cardamom Maple Salmon
This recipe uses a quick and easy marinade that infuses your salmon with
natural sweetness. It transforms simple salmon into a stunning entrée.
Makes 2-3 Servings
Cooking + Prep Time: 1 1/4 hour
Ingredients:
1 tsp. of cardamom, ground
1 1/2-lb. of salmon fillet, skin-on
2 tsp. of salt, kosher
Instructions:
1. Preheat the oven to 275F. Whisk the oil, cardamom and syrup in small-
sized bowl.
2. Place the salmon in large casserole dish. Brush with the cardamom syrup
on each side. Marinate for 1/2 hour.
3. Season salmon on each side with 1 tsp. of kosher salt. Bake till salmon
becomes firm but is still pink in middle, which usually takes 20-25 minutes.
4. Flake the salmon in large pieces. Arrange them on platter and serve.
14 – Roasted Butternut Squash Soup
You can serve this soup any time of year, but we think it’s best in the fall.
It’s cost-effective, nutritious and easy to make, and the taste will have
everyone coming back for another bowl.
Makes 6 Servings
Cooking + Prep Time: 2 hours 5 minutes
Ingredients:
1 onion, chopped
1 cup of carrots, sliced
6 whole, peeled cloves of garlic
2 tsp. of salt, kosher, +/- as desired
3 1/2 lbs. of halved, de-seeded butternut squash
Instructions:
2. Drizzle the oil into a large-sized roasting pan. Add the garlic cloves,
carrots, onion and pinch of kosher salt. Toss till vegetables are coated with
oil.
3. Places halves of squash with flesh side facing up on top of vegetables.
Sprinkle with extra salt.
4. Roast squash and vegetables in 400F oven till squash becomes tender and
can be pierced easily with knife tip. This usually takes about an hour. Allow
the vegetables to cool down a little.
5. Scoop out the flesh from squash. Place with vegetables in the roasting
pan. Transfer the mixture into large sized pot. Add and stir syrup and broth.
Place pot on high heat. Bring to simmer. Reduce the heat down to low.
Blend flavors by simmering slowly for 45-60 minutes. Remove pot from
heat.
6. Blend till smooth with immersion blender. Pass the mixture through
strainer and remove any fibrous bits that remain.
7. Add and stir vinegar, pinch of kosher salt and the cayenne pepper and
serve.
15 – Sweet Roast Chicken with Squash
This chicken recipe uses sorghum, which is a healthy grain with texture
somewhat like millet, wheat berries or barley. You can use any of those in
this dish, since the syrup brings out their natural flavors.
Makes 4 Servings
Cooking + Prep Time: 3 1/2 hours
Ingredients:
Salt, kosher
1 cup of sorghum
1/2 large peeled squash, cut in 1” pieces
6 tbsp. of cubed butter, unsalted
4 chicken legs, bone-in
Pepper, ground
1/2 cup of chicken broth, low-sodium
1 tbsp. of vinegar, sherry + extra if desired
1/2 cup of parsley, chopped coarsely
1/2 cup of pomegranate seeds
Instructions:
1. Bring five cups of filtered water to boil in med. sized pot. Season it with
salt add the sorghum. Cover. Cook till grain is tender, or about an hour, and
drain.
2. Place oven racks in the upper lower thirds of the oven. Set rimmed
cookie sheet on the lower rack.
3. Preheat the oven to 400F. Arrange the squash on another cookie sheet
and season using kosher salt. Dot with two tbsp. of butter. Place on the
upper oven rack.
4. Roast the squash and turn it occasionally, recoating it with the butter, till
it is tender, or about 40 to 45 minutes.
5. Rub oil all over the chicken. Season as desired. Place with skin side
facing down on the heated cookie sheet on lower oven rack. Roast till
internal thermometer reads 165F, usually 30 to 35 minutes.
6. Cook the last 4 tbsp. of butter in large sized skillet on med. heat till it
begins foaming, then browning. Don’t let it burn. Reduce the heat down to
med-low. Add the sorghum, broth, squash, vinegar and syrup to the
browned butter. Toss and combine well.
7. Simmer till liquid evaporates, three or four minutes or so. Remove pan
from the heat. Add and stir lemon juice and season as desired.
8. Divide sorghum and squash on plates. Top with chicken, pomegranate
seeds and parsley and serve.
16 – Maple Candied Yams
OK, these sweet potatoes are not technically “yams”, but the name just
stuck. If you like sweet side dishes, you’ll love this one. The syrup Makes a
much tastier sweetener than sugar or orange juice.
Makes 8 Servings
Ingredients:
For the yams
3 tbsp. of salt, kosher
2 quarts of water, cold
3 lbs. of peeled, 2” cubed sweet potatoes, orange-fleshed
For the glaze

1 cup of sugar, brown
1/2 cup of lemon juice, fresh
1/2 tsp. of ginger, ground
1/4 tsp. of cinnamon, ground
1 pinch of pepper, cayenne
To garnish: chopped walnuts, pistachios or pecans
Instructions:
1. Add kosher salt and stir into 2 qtrs. of cold, filtered water in large sized
pot.
2. Place pieces of sweet potato into pot. Place on high heat level and bring
to simmer.
3. Lower the heat to med-low. Simmer till the potatoes are cooked but not
tender yet, usually taking five to seven minutes. Test for doneness with
knife tip. Drain well.
4. Place cayenne pepper, cinnamon, ginger, syrup, lemon juice, butter and
brown sugar plus 1 pinch kosher salt in skillet.
5. Place skillet on med-high and stir till glaze ingredients have melted and
started to bubble. Continue to cook while occasionally stirring, till mixture
starts thickening up, or four to six minutes.
6. Transfer the drained sweet potatoes to the skillet. Raise the heat up to
high. Stir while cooking till the sweet potatoes have been coated with the
glaze and become quite tender, and the glaze thickens, which usually takes
about five to eight minutes.
7. Place potatoes in a serving dish and garnish with the chopped nuts of
your choice. Serve.
17 – Syrup Toast with Goat Cheese
This recipe calls for roasting the cherry tomatoes using syrup, to enhance
the natural sweetness they possess. This Makes them a great partner for
tangy, rich goat cheese.
Makes 6 Servings
Ingredients:
1 lb. of tomatoes, cherry
2 tbsp. of mint, fresh, chopped, + extra leaves to serve
Salt, kosher
Black pepper, ground
6 thick, toasted slices of white bread, crusty
4 oz. of cheese, goat
Instructions:
1. Preheat the oven to 350F. Toss the tomatoes, oil, syrup, then 2 tbsp. of
mint on rimmed cookie sheet. Season using kosher salt ground pepper.
2. Roast the tomatoes till they are tender and caramelized, which takes
about 20 to 25 minutes. Pour the roasting liquid off and into small sized
bowl.
3. Drizzle each piece of toast using the roasting liquid. Spread each piece
with goat cheese. Top with the roasted tomatoes mint leaves. Serve.
18 – Maple Pork Skewers
If the weather is suitable for grilling, this dish tastes so much better than
take-out. Just fire up your grill and drizzle the skewered meat with syrup for
a rich, pleasing taste.
Makes 6 Servings
Ingredients:
2 tbsp. of miso paste
2 tbsp. of mustard, Dijon
2 tsp. of ginger, grated finely
2 tsp. of vinegar, rice
2 x 13-ounce cubed pork tenderloins
2 tsp. of oil, canola
2 sliced green onions
1 tbsp. of sesame seeds, toasted
Instructions:
1. Whisk the miso and syrup with rice vinegar, Dijon and ginger in small
sized bowl.
2. Preheat the grill to med-high. Toss the cubes of pork with canola oil
kosher salt.
3. Thread the pork onto the skewers. Oil the grill and barbeque the pork
with the lid closed. Flip them when halfway done till pork cooks through,
about eight to 10 minutes or so.
4. Transfer pork from the grill to large-sized platter. Brush generously using
the syrup mixture. Use sesame seeds and green onions for garnishing and
serve.
19 – Wild Rice Watercress
This is a favorite salad for our Thanksgiving family buffet. The syrup gives
it a more rounded taste, and Makes it more filling, as well. You can serve
this as a main dish, if you like.
Makes 8 Servings
Ingredients:
2 cups of rice, wild
1 bay leaf
Salt, kosher
1/3 cup of hazelnuts with skin on
1 thin-sliced onion, large
6 thin-sliced cloves of garlic
1/4 cup of vinegar, red wine
1 tbsp. of mustard, Dijon whole grain
Pepper, ground
2 cups of watercress, trimmed
Instructions:
1. Cook the rice and the bay leaf in large-sized pot with boiling, lightly
salted water. Cook till some grains of rice have started bursting and the rice
has become tender, about 45 to 55 minutes. Drain well and spread the grains
of rice out on rimmed cookie sheet so they can cool. You can discard the
bay leaf now, too.
3. Toast the hazelnuts on rimmed cookie sheet and toss half-way through,
till fragrant and slightly darkened, or about eight to 10 minutes. Allow them
to cook. Then rub them in towel to remove some skin. Crush nuts gently
and set them aside.
4. Heat the butter in large sized skillet on med-low heat. Cook and stir the
garlic and onion, till the onion becomes golden in color, or about 15 to 20
minutes. Remove pan from heat.
5. Whisk the syrup, mustard and vinegar in large sized bowl till you have a
smooth texture. Scrape in the garlic mixture and the cooled rice. Toss and
coat well. Season as desired.
6. Fold in almost all cress and hazelnuts. Transfer to platter. Top with the
rest of the cress and hazelnuts. Serve.
20 – Lemon Maple Crostini
This is such a simple recipe, and it will be the hit of any carry-in. The
crostini is topped with roasted slices of lemon and cheese, and the syrup
completes the sweet sour dish.
Makes 24 Servings
Ingredients:
1 x 1/4-inch sliced demi baguette
1 lemon, fresh
1 tbsp. of oil, canola
10 1/2 ounce wheel of cheese, camembert
Syrup, maple
Instructions:
1. Preheat the oven to 400 degrees F. Arrange the slices of baguette in one
layer on large sized cookie sheet. Toast in middle of the oven till slices
become golden in color, which usually takes seven to eight minutes or so.
2. Slice the lemon in 12 x 1/8-inch circles. Slice each circle in half. Toss
them with the oil and salt on cookie sheet lined with foil. Roast lemon half-
circles till they become tender, usually 12-14 minutes.
3. Slice the cheese. Place one slice on top of each piece of toast. Top with
the sliced lemon and drizzle over the top with syrup. Serve.
21 – Sweet Potato Casserole
This casserole is maple-kissed and has a wonderful streusel topping. The

sprinkling of toasted marshmallows adds caramelized goodness.
Makes 6-8 Servings
Ingredients:
3 lbs. of sweet potatoes, orange-fleshed
2 3/4 oz. of graham crackers
1 cup of chopped pecans
6 tbsp. of softened butter, unsalted
1/4 cup + 2 tbsp. of milk, whole
2 tsp. of cocoa powder, unsweetened
1 1/2 tsp. of vanilla extract, pure
1/2 tsp. of black pepper, ground
1 cup of marshmallows, mini
Instructions:
1. Preheat the oven to 425F. Arrange the sweet potatoes on rimmed cookie
sheet lined with foil. Prick with fork. Bake till paring knife top will easily
insert in middle of largest sweet potato, which usually takes between 50 and
65 minutes. Allow to set till they are sufficiently cool to be handled.
2. Reduce the oven temperature down to 350F. Remove potato skins and
discard them. Transfer the flesh to large sized bowl. Allow to completely
cool.
3. Place the graham crackers in a zipper top plastic bag. Use your hands to
crush them coarsely into one-half to one inch pieces. Transfer the crackers
to medium-sized bowl. Add the pecans and then 1/4 tsp. of salt. Add and
mix 4 tbsp. of butter and combine.
4. Add the milk, syrup, pepper, vanilla, cocoa powder and last 2 tbsp. of
butter to the potato bowl. Add 1 1/2 tsp. of kosher salt. Mash well till
smooth.
5. Transfer the potato mixture to a skillet. Sprinkle over top with the
graham cracker mixture. Bake the casserole till the streusel has turned
lightly golden, which usually takes 20 to 25 minutes.
6. Sprinkle the marshmallows on top. Continue baking till they are browned
lightly, about 10-15 more minutes. Allow to set for 10 to 15 minutes and
serve while warm.
22 – Rosemary Maple Pork Loin
This delicious pork loin dish is easy to make and so delicious that it might
seem like you really slaved over it. It’s spicy and sweet and you only need
six ingredients to complete it.
Makes 4 Servings
Cooking + Prep Time: 1 hour
Ingredients:
1/2 cup syrup, maple
1/3 cup mustard, Dijon
1 tbsp. chopped rosemary, fresh
1 chopped clove of garlic
1 1/3 pound pork loin
1/4 cup bread crumbs
Instructions:
1. Mix syrup, mustard, garlic and rosemary in small sized bowl. Season it
generously.
2. Cover pork with mixture. Sprinkle top with the bread crumbs.
3. Sear in the oven for 10 minutes at 450F. Lower heat down to 350F and
finish cooking, about 20-25 minutes.
4. As meat cooks, cook garlic and shallot in butter. This will serve as your
sauce. Deglaze sauce with the wine, reducing it by 1/2.
5. Add glaze, syrup and mustard. Simmer for five or six minutes. Season as
desired. Slice the roast and top with sauce. Serve.
23 – Bacon Syrup Figs
These figs have a savory, sweet flavor. The smoky bacon flavor mingles
well with the sweetness of those figs. They make a great appetizer or side
dish.
Makes 8 Servings
Ingredients:
5 oz. of bacon in slab form, sliced to 1/2” thickness, sliced
crossways in 1/2” pieces
8 lengthways halved fresh figs, ripe
2 tbsp. of vinegar, red wine
1/2 tsp. of chopped pepper flakes, red
Instructions:
1. Cook the bacon pieces in large skillet on med-low heat. Stir them often
till they are crisp and brown, about eight to 10 minutes. Transfer bacon to
small sized bowl.
2. Pour off fat except for 2 tbsp. from the skillet and discard it. Add syrup to
skillet and swirl to combine it. Heat on med-high heat.
3. Arrange the figs in the skillet in one layer with cut side facing down.
Swirl occasionally while cooking till figs become caramelized and slightly
softened, or five to six minutes.
4. Arrange the figs with the cut side facing up on platter. Press bacon pieces
on surface of figs.
5. Set skillet on med. Add vinegar and stir it into juices. Bring to simmer.
Stir constantly while cooking till it is syrupy, which only takes one minute
or so. Drizzle the syrup over the figs and sprinkle them using red pepper.
Serve.
24 – Maple Zucchini Fries
Our family loves almost any kind of fries, and we use potatoes a lot, but
enjoy switching them up with zucchini. These fries are a tasty and healthy
alternative to potato fries.
Makes 4 Servings
Ingredients:
2 zucchinis, medium
2 eggs, large
1/2 cup of flour, all-purpose
1/4 cup of grated cheese, Parmesan
Bread crumbs
Salt, kosher
Pepper, ground
To dip:
Mayonnaise, light
Syrup, maple
Instructions:
1. Preheat oven to 400F. Line cookie sheet with baking paper.
2. Beat the eggs with syrup in medium bowl.
3. Spread the flour on plate. On a separate plate, mix Parmesan cheese and
bread crumbs.
4. Wash the zucchinis. Cut the tips and slice into fries (sticks). Dip sticks
into flour, then eggs, then bread crumbs. Line up zucchini sticks on cookie
sheet. Drizzle with oil.
5. Bake zucchini fries in 400F oven for 15-20 minutes.
6. Mix equal amounts of syrup and mayonnaise. Serve zucchini fries with
dipping sauce.
25 – Carrot “Dogs” Slaw
This is a delicious veggie type staple for your next barbeque. Just swap out
the regular hot dogs and replace them with these glazed carrot dogs. Your
whole family will love them.
Makes 4 Servings
Ingredients:
8 peeled and trimmed carrots, medium
2 tbsp. of soy sauce, low sodium
1 tbsp. of adobo sauce
1/2 tsp. of honey, pure
1/4 tsp. of black pepper, ground
3/4 cup of mayonnaise, light
1/4 cup of lime juice, fresh
1/2 small onion, red
10 oz. of savoy cabbage, sliced thinly
1 x 15-oz. can of dried white beans
1/3 cup of cilantro, chopped + 3 tbsp. whole cilantro leaves
For grilling: vegetable oil

4 buns, hot dog
2 tbsp. of corn nuts
Instructions:
1. Combine the syrup, carrots, adobo sauce, soy sauce and a cup of water in
large, deep pan. Cover. Cook on med-high for 8-10 minutes.
2. Remove lid. Reduce the heat down to med-low. Continue cooking and
shake pan occasionally, till liquid has been reduced completely and the
carrots are glaze-coated, about two to three more minutes.
3. Whisk the honey, 1/2 cup of mayo, 3 tbsp. of lime juice, kosher salt and
ground pepper in large sized bowl till you have a smooth texture.
4. Slice 1/2 onion thinly, yielding 1/4 cup or so. Add beans, 1/3 cup of
cilantro, cabbage and onions to the bowl. Stir and combine well.
5. Heat heavy skillet on med-high. Oil pan. Grill the carrots and turn once,
till slightly charred and browned, or about two minutes per side. Transfer
the carrots to serving plate. Toast the buns till they are golden brown in
color. Place buns on the platter.
6. Chop remaining 1/2 onion finely. Mix 1 tbsp. of lime juice and remaining
1/4 cup of mayo in small sized bowl till smooth.
7. Nestle two carrots in buns with large-sized ends on opposite sides. Then
drizzle them with mayo mixture. Top with onions, cilantro and corn nuts.
Serve alongside coleslaw.
Syrup is so sweet that it’s a natural for making
desserts. Here are some great recipes to try…
26 – Maple Walnut Pie
This is a delicious alternative to traditional pecan pie. It uses maple syrup

instead of corn syrup, so the taste is more interesting.
Makes 8-10 Servings
Ingredients:
2 eggs, large
1/2 cup of butter, unsalted, browned then cooled a bit
1/4 cup of sugar, white
1/2 cup of sugar, light brown
1 tbsp. of flour, all-purpose
1 tbsp. of milk, whole
1 tsp. of vanilla extract, pure
2 cups of chopped walnuts
5 strips of cooked, diced bacon
1 pie crust
Instructions:
2. Beat the eggs till a bit foamy in a large sized bowl. Add and stir syrup,
browned butter and both sugars. Whisk till combined fully. Add and stir
flour, vanilla and milk. Add bacon and walnuts. Stir till coated fully.
3. Pour the mixture into the pie crust. Bake for 10 minutes. Reduce the heat
to 325F. Bake till top is not jiggly in middle, about 40-50 more minutes.
Completely cool and serve.
27 – Syrupy Orange Pear Crisp
During the Autumn months, my whole family likes kicking back after
dinner is done and digging into this spiced crisp. It isn’t overly sweet, since
it uses syrup – it’s JUST right.
Makes 8 Servings
Ingredients:
1/2 cup of pecans, chopped
1/4 cup of cubed butter, unsalted
3 tbsp. of sugar, brown
1 tsp. of orange zest, grated
1/2 tsp. of cinnamon, ground
1/4 tsp. of ginger, ground
1/8 tsp. of cloves, ground
For the pan: 1 tsp. of softened butter, unsalted
For the filling

6 ripe pears, medium
2 tsp. of orange zest, grated
1 tsp. of cinnamon, ground
Whipped cream or ice cream
Instructions:
1. Preheat the oven to 375F. Place the first nine ingredients in food
processor and pulse them till they are crumbly.
2. Grease 8” square casserole dish with 1 tsp. butter.
3. Peel and core, then cut pears lengthways in eight wedges. Toss them with
the lemon juice. Place in the casserole dish.
4. Combine butter, syrup, cinnamon and orange zest in small pan. Bring to
boil while stirring. Pour mixture over the pears. Sprinkle with the crumb
mixture. Bake till the filling is a golden brown in color and the pears
become tender, which usually takes between 30 and 40 minutes. Serve.
28 – Brown Butter Syrup Tarts
Butter tarts don’t sound like the most delicate of treats. But they are actually
SO delicious. The syrup gives them a sweet, rich taste in the center – almost
like custard.
Makes 14 Servings
Ingredients:
2 pie crusts, ready-made, refrigerated
1/2 cup of butter, unsalted
1/2 cup of sugar, brown
2 eggs, large
2 tsp. of vanilla, pure
Instructions:
2. Unroll pie crust dough. Use 3” cookie cutter to cut seven circles from
each crust. Place circles in muffin tins and set them aside.
3. Place butter in small pan on med. heat till it starts steaming and foaming.
Swirl butter gently. When it’s golden brown and smells like toasted nuts,
remove it immediately from heat. Whisk in syrup, vanilla, brown sugar and
eggs. Add flour. Stir and combine well.
4. Pour filling into mini crusts. Bake till browned and puffy, or about 10 to
12 minutes. Allow to cool a bit and serve.
29 – Pumpkin Maple Pie
Syrup gives this pie a lovely flavor, and it’s a good substitute for sugar –
honey works well, too. If you serve it with whipped cream, add a sprinkle
of nutmeg and cinnamon – yum!
Makes 8 Servings
Cooking + Prep Time: 1 hour 5 minutes + cooling time
Ingredients:
1 x 9” pastry crust, single
2 lightly beaten eggs, large
1 1/2 cups of pumpkin, canned or fresh
1 cup of evaporated milk, reduced fat
1/3 cup of brown sugar, packed
1 tsp. of pie spice, pumpkin
1/2 cup of whipped topping, fat-free
11 halves of pecans
Optional: cinnamon, ground
Instructions:
1. Line 9-inch pie plate using pastry. Trim edges and flute.
2. Beat pumpkin, eggs, milk, syrup, brown sugar, flour, salt and pie spice in
large sized bowl till blended well. Pour it into the pastry.
3. Bake in 425F oven for 12-15 minutes. Reduce the heat down to 350F.
Bake for 30 to 35 minutes longer, till a knife pushed in middle comes back
clean. Cover the edges with foil for last 1/2 hour so your pie won’t over-
brown.
4. Cool on wire rack. Top the pie with the whipped toppings and halved
pecans. Sprinkle with ground cinnamon, as desired. Serve.
30 – Walnut Truffles with Syrup
These trifles are loaded with walnut and maple flavor. The sweetness level
is JUST where you’d like it – not too sweet, but just right.
Makes 8-10 truffles
Cooking + Prep Time: 1 hour 10 minutes + 40 minutes chilling time
Ingredients:
1/4 cup of softened butter, unsalted
1 1/2 cups of sugar, confectioner’s
1 tsp. of vanilla, pure
1/2 tsp. of maple syrup, organic
1 cup of toasted walnuts, chopped
8 oz. of candy melts, chocolate
Instructions:
1. Mix the butter, confectioner’s sugar and syrup using hand mixer. Add
extract. Beat mixture till it is creamy. Add and stir walnuts and chill for 1/2
hour in fridge.
2. Once the mixture has chilled, scoop 8-10 small sized dough balls. Place
on cookie sheet lined with wax paper. Chill again till you’re ready to start
coating the balls (10 minutes or so).
3. Melt candy in glass bowl in microwave using directions on package. Dip
truffles in bowl of melted chocolate.
4. Spoon chocolate on top of balls, rather than rolling them around. Place
dipped candies on cookie sheet lined with wax paper. Chill the dipped
truffles for several minutes, till coating has become semi-hard. Serve.
Conclusion
This syrup-centric cookbook has shown you…
How to use different ingredients to affect unique, sweet tastes in dishes both
well-known and rare.
How can you include syrup in your home recipes?
You can…
Make sweet breakfast dishes like pancakes, which I imagine
everyone knows about. They are just as tasty as you
remember.
Learn to cook with sweet potatoes or yams, which are widely
used in some dishes that include syrup. Find sweet potatoes in
your local farmer’s market or grocery store.
Enjoy making delectable protein dishes with syrup, including
pork, chicken and beef. Meats and fish are mainstays in many
areas, and syrup Makes them great.
Make dishes using syrup with vanilla or vanilla extract – they
go great together!
Make various types of pastries with syrup like truffles, tarts
and pies, which will tempt your family’s sweet tooth.
Have fun experimenting! Enjoy the results!

Author's Afterthoughts
Thanks ever so much to each of my cherished readers for investing the

time to read this book!
I know you could have picked from many other books, but you chose this
one. So, a big thanks for reading all the way to the end. If you enjoyed this
book or received value from it, I'd like to ask you for a favor. Please take a
few minutes to post an honest and heartfelt review on Amazon.com. Your
support does make a difference and helps to benefit other people.
Thanks!
Julia Chiles
About the Author
Julia Chiles
(1951-present)
Julia received her culinary degree from Le Counte’ School of Culinary
Delights in Paris, France. She enjoyed cooking more than any of her former
positions. She lived in Montgomery, Alabama most of her life. She married
Roger Chiles and moved with him to Paris as he pursued his career in
journalism. During the time she was there, she joined several cooking
groups to learn the French cuisine, which inspired her to attend school and
become a great chef.
Julia has achieved many awards in the field of food preparation. She has
taught at several different culinary schools. She is in high demand on the
talk show circulation, sharing her knowledge and recipes. Julia’s favorite
pastime is learning new ways to cook old dishes.
Julia is now writing cookbooks to add to her long list of achievements. The
present one consists of favorite recipes as well as a few culinary delights
from other cultures. She expands everyone’s expectations on how to
achieve wonderful dishes and not spend a lot of money. Julia firmly
believes a wonderful dish can be prepare out of common household staples.
If anyone is interested in collecting Julia’s cookbooks, check out your local
bookstores and online. They are a big seller whatever venue you choose to
purchase from.

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Super Syrup Recipes

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1 – Cranberry and Maple Breakfast Applesauce

2 – Blueberry Syrup Breakfast Bake

3 – Maple Syrup Dumplings

4 – Sausage Maple Sliders

5 – Toasted Oatmeal with Syrup

by the inclusion of syrup. Here are some of the best…

6 – Maple Pea Soup

7 – Mushroom Syrup Roasted Chicken

8 – Maple Baked Beans

9 – Maple Roasted Vegetables

10 – Maple Kale Salad

11 – Brussels Sprouts Apple Salad

12 – Maple Flank Steak

14 – Roasted Butternut Squash Soup

15 – Sweet Roast Chicken with Squash

16 – Maple Candied Yams

17 – Syrup Toast with Goat Cheese

18 – Maple Pork Skewers

19 – Wild Rice Watercress

20 – Lemon Maple Crostini

21 – Sweet Potato Casserole

22 – Rosemary Maple Pork Loin

23 – Bacon Syrup Figs

24 – Maple Zucchini Fries

25 – Carrot “Dogs” Slaw

26 – Maple Walnut Pie

27 – Syrupy Orange Pear Crisp

28 – Brown Butter Syrup Tarts

29 – Pumpkin Maple Pie

About the Author

Who wants to serve a ho-hum, bland vegetable dish to friends or family?

This recipe uses an inexpensive cut of meat and Makes it delectable by

For the glaze

This casserole is maple-kissed and has a wonderful streusel topping. The

For grilling: vegetable oil

This is a delicious alternative to traditional pecan pie. It uses maple syrup

For the filling

Have fun experimenting! Enjoy the results!

Thanks ever so much to each of my cherished readers for investing the

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