Best Maple Vanilla Syrup Recipes

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ORANGE PUMPKIN PANCAKES WITH VANILLA WHIPPED CREAM, CINNAMON MAPLE SYRUP AND THICK-CUT BACON



Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon image

Provided by Anne Burrell

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 19

2 cups all-purpose flour
3/4 cup sugar
1 heaping teaspoon baking powder
1/2 teaspoon salt, plus a pinch for egg whites
7 1/2 ounces canned pumpkin
3/4 cup milk
4 eggs, separated
1 orange, zested and juiced
Butter, for cooking pancakes
Powdered sugar, for dusting
Cinnamon Maple Syrup, for serving, recipe follows
Vanilla Whipped Cream, for serving, recipe follows
Thick-Cut Bacon, for serving, recipe follows
1 cup grade B maple syrup
1 cinnamon stick
1 1/2 cups heavy cream, chilled
1 teaspoon vanilla extract
1 tablespoon sugar
4 slices thick-cut bacon (4 ounces)

Steps:

  • Sift together the flour, sugar, baking powder and salt in a large bowl. Combine the pumpkin, milk, egg yolks, orange juice and zest in another bowl, mixing until homogenous. Make a well in the dry ingredients. Pour the wet ingredients into the well and mix until combined.
  • Preheat the griddle.
  • Beat the egg whites with a pinch salt in a separate bowl, using a whisk or electric mixer, until the whites form stiff peaks. Fold the egg whites into the batter in thirds. Do this quickly and gently, so the pancakes will be light and fluffy.
  • Melt small pats of butter onto the griddle, and then spread them around with a paper towel to remove any excess. Spoon or ladle the batter onto the griddle to the desired size of the pancake. When the top of the pancakes are full of holes (look like bubbles have risen to the surface and burst), flip and cook until the bottoms are golden brown.
  • Transfer the pancakes to serving plates, dust with powdered sugar and serve with Cinnamon Maple Syrup, Vanilla Whipped Cream and Thick-Cut Bacon on the side.
  • Heat the maple syrup with the cinnamon stick in a small saucepan over medium heat. When the syrup is hot, remove from the heat and allow the flavors to steep, about 30 minutes. Yield: 1 cup.
  • Beat the cream and vanilla in a mixing bowl, using a whisk or hand beater, until the cream starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and holds soft peaks. Yield: 3 cups.
  • Place the bacon in a medium saute pan over medium heat. Cook until the fat starts to render out and the bacon turns golden brown and crispy, 4 to 6 minutes. Transfer the bacon to a paper-towel-lined plate to drain.

MAPLE-VANILLA SYRUP



Maple-Vanilla Syrup image

This is a delicious blend of vanilla and maple to top your favorite pancakes, waffles or French toast!

Provided by tlmcguire

Categories     Side Dish     Sauces and Condiments Recipes     Syrup Recipes

Time 20m

Yield 24

Number Of Ingredients 6

4 cups white sugar
½ cup light brown sugar
3 tablespoons corn syrup
2 cups water
1 teaspoon imitation maple flavor
1 teaspoon vanilla extract

Steps:

  • Place the white sugar, brown sugar, corn syrup, and water in a saucepan over medium-high heat. Bring mixture to a boil, reduce heat to medium, cover pan, and simmer 8 minutes. Stir in maple extract and vanilla. Cool completely, then pour into glass jars, cover, and refrigerate.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 39.8 g, Sodium 3.5 mg, Sugar 38.5 g

VANILLA ICE CREAM WITH MAPLE SYRUP AND BACON



Vanilla Ice Cream with Maple Syrup and Bacon image

Vanilla ice cream with maple syrup and crispy thick-cut bacon. -Carol Feldmann, Sheboygan Falls, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 1 serving

Number Of Ingredients 3

2 scoops vanilla ice cream
2 tablespoons maple syrup
2 slices cooked bacon strips, crumbled

Steps:

  • Top ice cream with maple syrup and bacon.

Nutrition Facts : Calories 348 calories, Fat 15g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 445mg sodium, Carbohydrate 43g carbohydrate (38g sugars, Fiber 0 fiber), Protein 10g protein.

VANILLA SNOW WITH HOT MAPLE SYRUP



Vanilla Snow with Hot Maple Syrup image

Provided by Food Network

Categories     dessert

Time 6h15m

Yield 8 servings

Number Of Ingredients 4

2 cups water
6 tablespoons sugar
1/2 vanilla bean, split
1 cup maple syrup

Steps:

  • In a small saucepan bring the water, sugar and vanilla bean to a boil. Once it's boiled, pour into a shallow 9 by 13-inch glass baking dish and let cool to room temperature. Place in the freezer and freeze solid, at least 6 hours or overnight. To serve, scrape the frozen vanilla ice with a spoon to shave it. Place shaved ice in bowls that have been in the freezer. In a small saucepan, bring the maple syrup to the softball stage, 240 degrees F. Immediately take off the heat and drizzle over the vanilla ice. It will slightly harden and become chewy. You can also roll up the syrup on a lollipop stick.

PECAN VANILLA ICE CREAM WITH MAPLE SYRUP



Pecan Vanilla Ice Cream with Maple Syrup image

Provided by Jamie Oliver

Categories     dessert

Time 7m

Yield 4 servings

Number Of Ingredients 4

2 tablespoons confectioners' sugar
2 handfuls pecan nuts
1 quart good quality vanilla ice cream
Maple syrup

Steps:

  • Heat the oven to 350 degrees F (80 degrees C /Gas 4). Mix the icing sugar with the pecans on a baking tray and sprinkle with a little water to make a thick-ish paste.
  • Bake in the oven for a few minutes or until toasted and caramelized. Scoop out the ice cream into 4 glasses or bowls and sprinkle over the whole pecans then drizzle with a good glug of maple syrup.

NUT-CRUSTED FRENCH TOAST WITH VANILLA MAPLE SYRUP



NUT-CRUSTED FRENCH TOAST WITH VANILLA MAPLE SYRUP image

Yield 9 servings

Number Of Ingredients 12

6 eggs
3/4 c whole milk
1/4 c sugar
1 t vanilla
1 t cinnamon
3/4 c brown sugar
1 3/4 c coarsely ground whole almonds
3/4 c plain bread crumbs
1 (16 oz) loaf white bread (1-2 days old), cut into about nine 1-inch thick slices
8 T (1 stick) butter, plus additional for topping
1 c maple syrup
1 1/2 t vanilla

Steps:

  • Preheat oven to 200 degrees. Place a baking sheet in oven to warm. In a large bowl, combine eggs, milk, sugar, vanilla, and cinnamon. Whisk until blended; set aside. Combine brown sugar, nuts, and bread crumbs. Combine maple syrup and vanilla; set aside in a pitcher. Dip a slice of bread in egg mixture and allow excess egg to drip off. Lay bread on nut mixture, then flip to coat both sides. In a large skillet over medium heat, melt about 1 tablespoon butter without allowing it to brown. Cook French toast until golden on both sides, about 2 to 3 minutes, being careful not to let nuts burn. Place on baking sheet in oven and continue with remaining slices. Dip and coat each slice just before cooking, adding more butter as needed. Serve with syrup and butter, if desired.

VANILLA-MAPLE SYRUP



Vanilla-Maple Syrup image

You can mix and match these tasty toppings, as well as the Strawberry-Lemon Syrup, with any of the pancakes. This recipe goes with Sweet Potato-Pecan Pancakes (Recipe #168551). Cooking Light 2000

Provided by nsomniak6

Categories     Sauces

Time 5m

Yield 1 1/2 cups, 24 serving(s)

Number Of Ingredients 2

1 1/2 cups maple syrup
1 vanilla beans, 3 inch, split lengthwise or 1/4 teaspoon vanilla extract

Steps:

  • Pour maple syrup into a medium saucepan.
  • Scrape seeds from vanilla bean; add seeds and bean to syrup.
  • Bring to a simmer over medium heat, and cook 5 minutes.
  • Remove from heat; discard bean.

Nutrition Facts : Calories 52.5, Sodium 1.8, Carbohydrate 13.5, Sugar 12

VANILLA SNOW WITH MAPLE SYRUP



VANILLA SNOW WITH MAPLE SYRUP image

Categories     Candy     Dessert

Yield 6-8 servings

Number Of Ingredients 3

6 T sugar
1/2 vanilla bean, split
1 cup maple syrup

Steps:

  • Combine 2 c water with the sugar and vanilla bean in a small saucepan and bring to a boil. Set aside for 15 minutes, then pour the mixture into the shallow baking dish. Let the mixture cool to room tempterature, then freeze until hard (can be frozen up to 3 days). Using the side of a large sturdy spoon, scrape the surface of the frozen ice to shave it into "snow." Transfer to the frozen bowls and keep frozen until the last minute (it will metl quickly when removed from freezer). When ready to serve, bring the maple sytrup to a boil in a small saucepan and let it boil for 30 seconds. Immediately remove the pan from the heat and use a spoon to drizzle maple syrup over the vanilla ice. The syrup will harden slightly and become chewy. Serve immediately.

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