Cooking with maple syrup and honey from Spring Break Maple & Honey

Spring Break Maple & Honey
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Steel Cut Oat Cakes with Cranberry Infused Maple Syrup

  • 2 cups water
  • 1 cup almond milk or regular milk
  • 1/4 cup granulated maple sugar or brown sugar
  • 1/2 tsp salt
  • 1 1/2 cup steel cut oats

For syrup

  • 1/2 cup dried cranberries
  • 1 cup pure Spring Break maple syrup

  • Cooking spray or butter

  • Bring the water, milk, salt and sugar to a boil. Add steel oats and bring back to a boil, then turn burner down to a simmer. Simmer about 20 minutes or until oats have thickened and liquid is absorbed.

  • Spray a 9 x 13 pan with cooking spray. Pour oat mixture into pan. Set aside to cool. When cool, place in refrigerator to chill at least 1 hour (longer is better).

  • When you are ready to saute the oat cakes, remover pan from refrigerator and turn pan upside down. You many need to jiggle one side loose, but once you do that, the rest will fall out of the pan fairly easily. Cut oars into squares or triangles.

  • I used a little butter to saute cakes but you can also use cooking spray. Heat frying pan over medium heat and once butter sizzles or pan is hot, add oat cakes you have cut into pan. Let saute about 3-4 minutes or until browned, then turn to saute other side. While your cakes are sizzling, add your syrup and cranberries to a small sauce pan and turn heat onto high. Once syrup starts to bubble turn heat down to bring just to a simmer. Simmer 2-3 minutes--don't go much longer as this will thicken quick.

  • Place cakes on serving plate and top with cranberry infused syrup.....Top with toasted walnuts if desired.

Honey Granola

  • 4 cups old fashioned oats
  • 2 cups coarsely chopped nuts
  • 1 cup golden raisins
  • 3/4 cup Spring Break pure Honey
  • 1/2 cup butter or margarine
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • dash salt

Combine oats, nuts and raisins, set aside. Boil honey butter, cinnamon vanilla and salt over high heat 1 minute stirring constantly.
Pour honey mixture over oats mixture. Spread on lightly greased cookie sheet and bake at 350 degrees for 20 minutes stirring every 5 minutes until lightly brown.
Crumble and store in air tight container at room temp.


Maple cream is a creamy maple syrup that is very spreadable and is a nice addition to your toast, english muffin or pancakes. Making molasses cookies or whoopie pies this winter? Use maple cream on the back of a warm cookie or as your filling in you whoopie pies. You will love this new version and so will everyone else.



  • Substituting honey for sugar in your favorite recipes is easy! For sauces, marinades and salad dressings, substitute up to half the sugar in a recipe with Spring Break pure honey.

  • When baking, substitute up to half the sugar with honey. For each cup of honey used: *Reduce any liquid by 1/4 cup
*Add 1/2 teaspoon baking soda *Reduce oven temperature by 25 degrees F to prevent over browning.


  • GENERAL COOKING: Use three fourths the amount of maple syrup as sugar in a recipe.

  • BAKING: For every cup of sugar, substitute 3/4 to 1 1/2 cup maple syrup, and reduce the dominant liquid in the recipe by 2 to 4 tablespoons. Don't cut back on a liquid that is likely to alter the flavor or texture of a recipe, such as the liqueur, oil or egg, when you have 2 cups of milk to play with. You may also need to add 1/4 to 1/2 teaspoon baking soda to reduce maple syrup's slight acidity; this will not be necessary in recipes with buttermilk, sour milk or sour cream.

  • As for substituting maple syrup for honey, I've found you can almost always succeed with an equivalent substitution.


  • When eaten daily, pure honey will reduce your body's susceptibility to infections.
  • Many doctors recommend equal parts of honey, lemon and whiskey as an extremely effective cough syrup.
  • Sore throats--Swallowing a teaspoon of honey may soothe a sore throat or cough.
  • Boost your daily supply of antioxidants by eating honey.
  • Honey is a great source of vitamins and minerals, such as vitamin B6, thiamin, niacin, riboflavin and pantothenic acid.

PURE MAPLE SYRUP IS NATURALLY ORGANIC so why pay more for a brand that says ORGANIC?

WE OFTEN GET QUESTIONS ABOUT USING MAPLE SUGAR, MAPLE CREAM AND CREAMED HONEY so here are some examples of what they are and how we use them.

  • First maple sugar is pure maple syrup that has been heated to a very high temperature then it explodes leaving granules. You use maple sugar in any recipe that calls for brown sugar. It can also be mixed with cinnamon and sprinkled on toast, biscuits, pancakes, or sprinkle just the maple sugar. It is good on oatmeal, in coffee, ice-cream and my favorite is to sprinkle it on cooked turnip or squash.

  • Maple Cream is pure maple syrup heated then cooled and stirred until a creamy-buttery texture is reached. It is also know by Canadians as "MAPLE BUTTER", however it does NOT contain any butter. This can be spread on molasses cookies, hot biscuits, toast especially homemade bread, english muffins, pancakes, peanut butter sandwiches, whoopie pie filling or on anything you would put butter on but want a maple flavor.

  • Creamed honey is a pure bee's honey that has been creamed and crystallized to a buttery consistancy. Usually you don't refrigerate honey but creamed honey does require refrigeration. Try it in a sandwiche with peanut butter, pancakes, toast, especially homemade bread, biscuits, english muffins, and anything else you like honey on. Creamed honey may be flavored with fruit or cinnamon.

If you find another way to use any of these products and would like to share your ideas with us, please feel free to email us at
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