Homemade Pancake Syrup

This morning I was craving French toast, so went to make some. But, horror of horrors, I had no syrup. I remembered my mom making it with brown sugar and water, then some maple extract, so tried making it myself. It turned out pretty good. I used half brown sugar and half water, simmered until it thickened a little bit, added some pure maple extract and gave it a taste. It really wasn't bad, better in fact than many of the maple flavored pancake syrups from the store. I used dark brown sugar and the molasses flavor was a bit stronger than I would have liked, so light brown would probably be better. While isn't the real thing from a good friend who makes maple syrup, it was better than store bought. A good thing to keep in mind when you are needing something like this.

1/2 cup brown sugar

1/2 cup water

1 tsp. pure maple extract (or to taste)

Simmer sugar and water about 10 minutes or until thickened a little bit, remember, as it cools it will be thicker. Remove from heat and add extract. Cool to the temperature you want, I like a warmed syrup with my pancakes, waffles or French toast. You can substitute other flavors for the maple, vanilla works well I'm told.

Maple Pecan Bars

I never was a big fan of maple syrup, as I had only had the stuff from the grocery store and it tends to be very thin and not have much maple flavor.    Last spring I had the pleasure of trying some syrup made by an online friend, Max Lown and family. 

His syrup is incredible!  I am constantly trying to find new things to use it on.   Max still has some syrup from this year, so if you want some of the best syrup you've ever tasted, contact him.  His prices are very reasonable, even with shipping still cheaper than grocery store stuff and twice as good.   The secret to the better flavor of Max's syrup is that he cooks it down to a thicker consistency and that also gives it a richer maple flavor.   I can't praise it highly enough.   And if you are honey fan, ask Max about some of his dad's honey.   I have never tasted any honey as good as what I've gotten from Max.   I have both my family members and coworkers addicted to it.   Be sure to tell Max you heard about him from me.  

1 cup softened butter
1/4 cup dark brown sugar
1 1/2 cups maple syrup
1 egg
2 tsp. vanilla extract
1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 1/2 cups all purpose flour 
1 1/2 cups broken pecan pieces

Preheat the oven to 375 degrees.   Cream the butter and brown sugar until fluffy, beat in the vanilla, egg and maple syrup until well mixed.  The mixture will look curdled.   Now beat in the flour, salt, baking powder, baking soda and pecans.   Mix well and then spread in the bottom of a greased and floured 9x13 inch cake pan.   Bake about 20-25 minutes, until it is lightly browned and a toothpick stuck in the center comes out clean.   Remove from oven and cool completely.   Frost with a very simple maple frosting of maple syrup and powdered sugar.   Beat powdered sugar into maple syrup until you have a well spreading frosting.  Spread over the cooled bars and allow to set.   Then cut the bars into squares and serve.   Enjoy!