The Milwaukee Post

12 • Milwaukee County Post • October 27, 2017 (Family Features) — Autumn is the perfect time to fall in love with maple syrup. The caramelized flavor of syrup pairs well with other fall flavors, like apples, cinnamon and pumpkin. From spiced syrups to game-day dips, McCor mick Executive Chef Kevan Vetter has tasty ideas for incorporat- ing this fall flavor in dish- es throughout the day: ■ Maple syrup is a per- fect complement to sweet banana pancakes. Mix mashed bananas into the pancake batter. Once cooked, top with sliced bananas, chopped walnuts and maple syrup. ■ Add maple syrup to a melty grilled cheese sand- wich. Layer cheddar cheese, bacon, sliced apples and maple syrup mixed with apple pie spice between two slices of but- tered bread. ■ For a twist on a tradi- tional game-day appetizer, drizzle maple syrup over a cheddar bacon dip. ■ For a sweet treat, mix vanilla extract and pump- kin pie spice into maple syrup then drizzle over a coconut pumpkin bread pudding. Find more recipes fea- turing fall flavors at mccormick.com. Maple Banana Bread Pancakes Prep time: 10 minutes Cook time: 12 minutes Servings: 3 2 large ripe bananas 2 eggs 2 tablespoons packed brown sugar 2 tablespoons melted butter 1 tablespoon McCor- mick Maple Extract 2 teaspoons McCormick Pure Vanilla Extract 1 teaspoon McCormick Ground Cinnamon 3/4 cup flour 2 teaspoons baking powder Heat lightly g reased griddle or skillet to medi- um heat. In large bowl, use pota- to masher to mash bananas. Add eggs, brown sugar, butter, maple extract, vanilla and cinna- mon; mix well. Add flour and baking powder; mix until well blended. Pour 1/4 cup of batter per pancake onto griddle or skillet. Cook 1-2 min- utes per side, or until golden brown, tur ning when pancakes begin to bubble. Coconut Pumpkin Bread Pudding with Spiced Maple Syrup Prep time: 15 minutes Cook time: 40 minutes Servings: 16 Bread Pudding: 2 cans (13 2/3 ounces each) Thai Kitchen coconut milk 4 eggs, lightly beaten 1 cup sugar 1 cup canned pumpkin 1 tablespoon McCormick Pumpkin Pie Spice 1 tablespoon McCor- mick Pure Vanilla Extract 8 cups cubed challah bread (or cubed French or Italian bread) 1 cup flaked coconut 1 cup chopped pecans Spiced Maple Syrup: 1 cup maple syrup 1 teaspoon McCormick Pure Vanilla Extract 1/4 teaspoon McCormick Pumpkin Pie Spice Heat oven to 350 degrees F. To make Bread Pudding: Pour coconut milk into large bowl. Stir with wire whisk until smooth. Add eggs, sugar, pumpkin, pumpkin pie spice and vanilla; mix until well blended. Add bread cubes; toss to coat well. Pour into greased 13- by-9-inch baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans. Bake 35-40 minutes, or until knife inserted in center comes out clean. Cool slightly on wire rack. To make Spiced Maple Syrup: Mix syrup, vanilla extract and pump- kin pie spice in microwav- able bowl or measuring cup. Microwave on high 1 minute, or until war m, stirring once. Serve with bread pudding. Maple Bacon Dip Prep time: 15 minutes Cook time: 25 minutes Servings: 16 1 package (8 ounces) cream cheese, softened 1/2 cup mayonnaise 1/2 cup milk 8 slices bacon, cooked and crumbled 1 package McCor mick Original Country Gravy Mix 1 1/2 cups shredded shar p cheddar cheese, divided 1/3 cup chopped red apple 2 tablespoons maple syrup Heat oven to 350 degrees F. In large bowl, mix cream cheese, mayon- naise, milk, bacon, gravy mix and 1 cup cheese until well blended. Spray 9-inch glass pie plate with nonstick cook- ing spray. Spread mixture in plate and top with apple and remaining cheese. Bake 25 minutes, or until heated through and cheese is melted. Drizzle with syrup. continued on Page 13 Maple Banana Bread Pancakes Coconut Pumpkin Bread Pudding with Spiced Maple Syrup Make it with maple FOOD Maple Bacon Dip

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