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magazine garnet yams with blis maple syrup and maple sugar streusel
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This dessert-like side makes the most of Blis maple syrup (aged in bourbon casks), which contributes a subtle woody, smoky flavor to the dish.
4.5
(4.53)
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These yams definitely aren't afraid of a little sweetness: There's maple syrup, two kinds of raisins, and some sugar for good measure.
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This recipe proves that streusel makes everything better.
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(3.62)
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The traditional boozy glaze is punched up in this rendition with honey, molasses, and brassy red chiles
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There’s no maple syrup in this pie recipe (not a mistake), but the finished product will remind you of maple-sugar candies thanks to the caramel notes in the brown sugar.
2.7
(2.67)
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There's nothing like the warm spice and chew of a ginger molasses cookie. Come to think of it, when the temperature drops, molasses makes everything better. Just ask these 25 recipes.
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The best part of a doughnut? The fluffy bite-sized ball of dough removed from the center. Did we mention these are dipped in a sweet maple syrup glaze?
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Don’t want to use corn syrup in the glaze for this schnecken recipe? Maple syrup works as a good substitute.
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This recipe comes from the November 1993 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!
4.3
(4.28)
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4.3
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Tiffanie Barriere shows us her own spin on a Bombay & Tonic with a strawberry and black peppercorn syrup for a sweet and spicy G&T.
3.7
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The BA Test Kitchen likes Grade B maple syrup; it adds a deep rounded flavor to this blackberry syrup recipe.
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(3.85)
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