Maple Bacon Sweet Potato Soup

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Maple Bacon Sweet Potato Soup

  • Author: Adapted from Tasty

Ingredients

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  • 3 strips bacon
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup, plus more for brushing onto bacon
  • 1 tablespoon butter
  • ½ yellow onion, diced
  • 2 lb sweet potato, peeled and cut into cubes
  • ¼ tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cayenne pepper
  • 23 cup chicken broth
  • salt, to taste
  • pepper, to taste
  • Garnish with heavy cream, croutons, sunflower seeds or cinnamon if desired.

Instructions

  • Lay 3 slices of bacon on a pan.
  • Bake for 20 minutes at 400°F, flip once halfway through.
  • Dab off any extra oil and brush maple syrup on both sides of the bacon.
  • Bake for an additional 3-5 minutes (until the bacon is crispy).
  • Cut up the bacon into small pieces and set aside for garnishing the soup later.
  • Melt butter, then add in the onion. Stir and cook on medium heat until fragrant.
  • Add in the sweet potatoes, chicken broth, and spices. Cover and bring to a boil.
  • Let simmer for 15-20 minutes until the potatoes have softened. Add 2 tbsp of maple syrup and stir.
  • Then blend with an immersion blender or transfer to a blender and blend in batches until smooth and well-combined.
  • Serve in a bowl and top with the bacon bits. Add additional garnish, such as heavy cream, croutons, sunflower seeds or cinnamon, if desired.

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Crockpot Maple Dijon Chicken Drumsticks

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Crockpot Maple Dijon Chicken Drumsticks

Ingredients

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Instructions

  • Season chicken with garlic salt and pepper and place in slow cooker.
  • Combine maple syrup, balsamic vinegar, and Dijon in a small bowl and whisk until smooth.
  • Pour over the chicken, making sure all drumsticks are covered.
  • Set a 6-quart slow cooker to HIGH and cook 4 hours, or until cooked through and tender.

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Maple Glazed Oven-Roasted Vegetables

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Maple Glazed Oven-Roasted Vegetables

Ingredients

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  • 1 pound sweet potatoes (sliced into 1/2-inch thick rounds)
  • 1 medium head cauliflower (about 2 cups, separated into florets)
  • 2 cups Brussels sprouts, halved
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup

Instructions

  1. Preheat the oven to 400 F.
  2. On a rimmed baking pan, evenly scatter the chopped sweet potatoes, cauliflower and Brussels sprouts in a single layer and set aside.
  3. In a small microwavable bowl, place the butter, maple syrup, salt and pepper and microwave on low setting, just until the butter is melted. Stir to combine everything.
  4. Immediately pour this maple glaze over vegetables and gently toss to coat everything as evenly as possible.
  5. Place the baking pan in the oven and cook until tender, about 40 minutes, stirring halfway through.

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Maple Pecan Bourbon Balls

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Maple Pecan Bourbon Balls

  • Author: fs-admin

Ingredients

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  • 8 ounces vanilla wafers
  • 1 ¼ cups pecan halves, toasted
  • 6 tablespoons Fuller’s Sugarhouse pure maple syrup
  • ⅓ cup cocoa powder
  • ¼ cup bourbon
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt
  • ⅓ cup confectioners’ sugar, plus about 1/4 cup for coating (optional)
  • 1 ½ cups chopped semisweet chocolate (not chips)

Instructions

  1. In the bowl of a food processor, combine the vanilla wafers and pecans and process until fine crumbs form. Add the maple syrup, cocoa, bourbon, vanilla, salt and 1/3 cup confectioners’ sugar and process until completely combined and the mixture holds together when shaped into a ball.
  2. Portion the dough into 1 tablespoon scoops and transfer them to a parchment-lined baking sheet. Once all the dough is portioned, roll the scoops into neat balls.
  3. Melt the chocolate over a double boiler on the stove or in short bursts in the microwave. Using two forks, dip each ball into the melted chocolate, and rotate to cover completely in chocolate coating. Tap each of the covered balls over the edge of the bowl to release excess chocolate and transfer to the prepared sheet. Alternatively, roll the uncoated balls in the 1/4 cup confectioners’ sugar until coated.
  4. Transfer the sheet to the fridge to set for at least 20 minutes. Store in an airtight container in the fridge for up to one week.

Notes

Makes 2 ½ dozen

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Maple Peppermint Bark

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Maple Peppermint Bark

Ingredients

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Bottom Chocolate Layer:

Top White Chocolate Layer:

  • 2 Tbsp cocoa butter melted
  • 3 Tbsp coconut butter melted
  • 2 tsp Fuller’s Sugarhouse pure maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • dash sea salt
  • 1 candy cane crushed into small pieces

Instructions

Bottom Chocolate Layer:

  1. Gently melt the cocoa butter over low heat.
  2. Measure out four tablespoons of melted cocoa butter and stir in maple syrup until combined.
  3. Add the rest of the bottom layer ingredients and whisk until everything is combined.
  4. Pour into a small glass dish of some type Pyrex baking dish that is lined with parchment paper.
  5. Set in the freezer to harden while you make the top layer.

Top White Chocolate Layer:

  1. Again, gently melt the cocoa butter.
  2. Measure out two tablespoons of melted cocoa butter and pour into a small bowl.
  3. Gently melt the coconut butter in the same way.
  4. Measure out three tablespoons of coconut butter and mix the two butters along with the remaining ingredients until smooth.
  5. Pour the mix over the top of the hardened chocolate layer.
  6. Top with crushed candy canes. To avoid the candy canes sinking to the bottom of the white chocolate layer, let it set a bit in the freezer first.
  7. Once confection has solidified, break apart and enjoy!

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Gluten-Free Maple Pumpkin Pie

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Gluten-Free Maple Pumpkin Pie

Make this recipe for this year’s Thanksgiving gathering!

  • Author: fs-admin

Ingredients

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  • 1 gluten-free pie crust
  • 3/4 cup Fuller’s Sugarhouse pure maple syrup
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 2 eggs
  • 1 15 oz can 100% pure pumpkin
  • 1 1/2 cup canned coconut milk

Instructions

  • Preheat oven to 425°. Place oven rack to the lowest shelf or next to lowest.
  • In a small bowl whisk together maple syrup, salt, cinnamon, ginger, and cloves. Set aside.
  • In a large bowl whisk the eggs together and then add in the pumpkin and the sugar mixture. Mix well.
  • Add in coconut milk and whisk until thoroughly combined.
  • Pour pie mixture into prepared pie crust and carefully place in the oven.
  • Bake the pie for 15 minutes at 425° then reduce oven temperature to 350 and continue baking for 50-55 minutes.
  • Remove from oven and cool on a wire rack for at least 2 hours before cutting and serving.

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Gluten-Free Maple Sweet Potato Casserole

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Gluten-Free Maple Sweet Potato Casserole

Try this gluten-free recipe for this year’s Thanksgiving gathering!

Ingredients

Scale
  • 3 cups cooked sweet potatoes, mashed
  • ¾ cup Fuller’s Sugarhouse pure maple syrup
  • 1/3 cup melted butter dairy-free
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/4 cup cream dairy-free milk
  • 23 cups gluten-free mini marshmallows

Instructions

  • Preheat oven to 350°F degrees.
  • In a larger bowl add the mashed sweet potatoes.
  • Add the melted butter, maple syrup, ginger, cinnamon, nutmeg, eggs, pure vanilla extract cream to the mashed sweet potatoes. Beat the sweet potato mixture with an electric mixer until smooth.
  • Pour the sweet potato mixture into greased casserole dish.
  • Bake for 30 minutes. Remove from the oven and top with the mini marshmallows and bake for an additional 5 to 10 minutes or until toasted.

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Maple Candied Oktoberfest Nuts

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Maple Candied Oktoberfest Nuts

Ingredients

Scale
  • 2 pounds of nuts – use a mixture of your favorite raw nuts such as pecans, walnuts, almonds and peanuts
  • 1 1/2 cup brown sugar
  • 1/4 cup Fuller’s Sugarhouse pure maple syrup
  • 1 stick (1/2 cup) butter
  • 12 tablespoons cinnamon
  • Pinch of salt
  • 2 teaspoons vanilla extract

Instructions

  • Place all ingredients in the crockpot and cook on high for one hour. Stir occasionally.
  • After one hour on high, turn the crockpot to low and let cook for at least 3 hours.
  • Once golden brown and crunchy, spread nut mixture on a baking sheet to cool before eating.

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Maple & Apple Braised Red Cabbage

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Maple & Apple Braised Red Cabbage

  • Author: Jessica Levinson

Ingredients

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  • 2 teaspoons olive oil
  • 1 small red cabbage, quartered, cored, and thinly sliced
  • 1 small red onion thinly sliced in half moons
  • 2 medium crisp apples (such as Gala), cut into matchsticks, splashed with 1 teaspoon lemon juice
  • 2 tablespoons Fuller’s Sugarhouse pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon whole-grain Dijon mustard
  • 12 teaspoons fresh thyme
  • Kosher salt, to taste
  • Freshly ground pepper, to taste

Instructions

  • In a large skillet, heat olive oil over medium-high heat. Add cabbage and onions and cook, stirring occasionally, about 5 minutes. Add the apples and continue cooking the mixture for another 5 minutes, stirring occasionally.
  • Stir in the maple syrup, vinegar, mustard, thyme, salt, and pepper. Reduce heat to low and cook, stirring occasionally, until the cabbage is tender (about another 8 minutes). Remove from heat, cover, and keep warm until ready to serve.

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German Maple Potato Salad

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German Maple Potato Salad

  • Author: Katie

Ingredients

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  • 2 pounds small thin-skinned potatoes cut into 1-inch chunks
  • 1/3 cup extra-virgin olive oil
  • ¼ cup cider vinegar
  • 3 tablespoons Fuller’s Sugarhouse pure maple syrup, preferably dark
  • 1 tablespoon brown deli mustard or German mustard
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper, or to taste
  • ½ teaspoon smoked paprika
  • 5 strips bacon cooked and crumbled
  • 1 cup finely chopped celery, preferably with leaves
  • ½ cup minced red onion
  • ½ cup chopped parsley

Instructions

  • Bring several inches of water to a boil in a saucepan fitted with a steamer basket over high heat. Add potatoes to the steamer basket, cover and cook until the potatoes are tender when pierced with a fork, 17 to 21 minutes.
  • Meanwhile, whisk oil, vinegar, maple syrup, mustard salt, pepper and paprika in a large bowl.
  • Add hot potatoes to the dressing and toss to coat. Cool, stirring once or twice, until just warm or room temperature, 10 to 15 minutes. Add bacon, celery, onion and parsley and stir to combine. Serve warm or at room temperature.

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