Lydia's Kitchen Blog

Now You Can Cook with Crown Maple Syrup

I’m so excited that our Crown Maple Store is finally online! Now, I’m not the only one who can enjoy cooking with our pure maple syrup.

Most recently my family devoured the sticky buns I made (see the recipe here) as well as some delicious – and fairly nutritious – energy bars I invented (see recipe below).

The occasion was my nephew’s graduation from West Point. Turner Holthaus is now going from West Point to Fort Hood to work in military intelligence, and we’re very proud of him.

To celebrate, the family got together at our house. We had a sit-down dinner on graduation day, which was really fun. I feel like I’m cooking everything with pure maple syrup lately – my family members were probably all sitting there wondering what they were eating with maple syrup!

This time, though, I only used Crown Maple Syrup in the sticky buns and energy bars. The energy bar recipe is one of my favorites to make. They’re always very popular. I made the energy bars for my nephew when he was still in school, and he and his friends ate them all in about 5 minutes.

Anyway, the family was here for a few days and got to tour Crown Maple Farm, which they of course loved. Robb really enjoys giving tours of his pride and joy.

So try these energy bars and let me know what you think. And don’t forget: enter the Crown Maple monthly recipe contest for your chance to become famous!

Crown Maple Energy Bars

Makes approximately one dozen bars


1 cup oats
1 cup pecans
½ cup salted roasted cashews
½ cup Crown Maple Syrup (Medium Amber)
¼ cup smooth peanut butter
5 dried figs, stemmed and quartered
1 tablespoon flax seeds
1 tablespoon canola oil
Finely grated zest of 1 lemon
1 cup dried blueberries or currants
½ cup unsweetened coconut flakes


  1. Preheat the oven to 325 degrees.  Line a large baking sheet with parchment paper.  In a food processor, pulse the oats, pecans, cashews, Medium Grade Crown Maple syrup, peanut butter, figs, flax seeds, canola oil and lemon zest until coarsely chopped.   Add the blueberries and coconut and pulse just until incorporated.
  2. Scrape the mixture into a large bowl and stir well.  Form the mixture into 12 bars or rounds, ¾ inch thick, and arrange them on the prepared baking sheet 1 inch apart.  Bake for 2 minutes, until the bars are browned around the edges.  Let the bars cool completely on the baking sheet before serving.

The Crown Maple Energy Bars can be stored in an airtight container for up to 5 days.


Was talking to a friend about how we like grilled salmon marinated in maple syrup (and encrusted with nuts). He sent me a trio of your syrup to try as the marinade and... yum!

We tried the light amber and dark amber to see which tasted better. The light amber was sweeter (slightly miso-like on the salmon). The dark amber was far richer, you could taste the maple. The adults liked the dark better; the kids liked the light better.

The simple recipe:

1. Marinade the salmon steak in syrup for an hour. We used 2 oz. syrup per pound of salmon.
2. Encrust top of steak in chopped walnuts.
3. Grill on cedar plank until done.

We served with grilled portobello mushrooms on the side, which complimented the fish really well.

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Lydia Turner

In Lydia’s Kitchen, Turner family chef, mother and pure maple syrup fan Lydia Turner offers a wealth of ideas for using pure Crown Maple Syrup at home. Subscribe and enjoy as Lydia shares recipes, cooking tips and more from noted chefs, her family and the Crown Maple community.

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