Maple Syrup

Maple Bacon

I wish I had a sugar maple tree or a red maple tree or even just a black maple tree. In fact, I would love to have all three trees.

I love maple syrup and maple sugar. I use them on my waffles.  The maple flavor is great in frostings, and it turns the most boring root vegetable into a delicious side dish.  It seems like lately everything in our kitchen has a little touch of maple syrup. I brush it over our bacon and bake it until is crisp in the oven. I also do the same with our prosciutto.

I put it on our delicata squash and roast them in the oven.  But my favorite is our homemade granola recipe made with maple syrup (of course), toasted coconut flakes and dried berries.

Now you know why I want a maple tree.



Maple Bacon


  • 10 slices thick-cut bacon
  • 1/4 cup maple syrup


Line a baking sheet with parchment paper, preheat oven to 400°F.  Place bacon on lined baking sheet, brush with maple syrup and bake for about 20 minutes or until crisp.


Maple Granola


Maple Granola with Toasted Coconut Flakes & Dried Fruit


  • 4 cups oats
  • 1/4 cup Maple Syrup
  • 3 tablespoon melted butter
  • 1 teaspoon vanilla
  • 1/4 cup diced dried black cherries
  • 1/4 cup diced golden raisins
  • 1/4cup diced dried cranberries
  • 1/4 cup toasted coconut flakes


Melt the butter in a small bowl in the microwave; stir in the maple syrup and vanilla and drizzle on top of the oats.  Bake at 250° F for 20 to 25 minutes or until golden brown, stirring a couple of  times. Cool. Stir in dried fruit and toasted coconut flakes.


Maple Oven-Roasted Squash


Maple Roasted Delicata Squash


  • 1 large delicata squash, cleaned and sliced
  • 1/4 cup maple syrup
  • pinch of salt


In a large bowl combine squash, maple syrup and salt.  Mix well and place on a baking sheet lined with parchment paper.  Bake at 350° F for 40 minutes. Serve hot or at room temperature.