Reviewed: May 7, 2009

yum! this is so good - tried it first on banana pancakes, then chocolate chip pancakes a few days later - outstanding on both!

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CatLovesD

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Akron, Ohio, USA

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Reviewed: Apr. 8, 2009

GREAT. Made it exactly like the recipe is written. Hubby took some to work and one of the guys wants to buy some, along with a loaf of maple oatmeal bread.

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MeeKum

Cooking Level: Expert

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Reviewed: Mar. 24, 2009

Oh My Gosh! This is SO AWESOME! I used it on biscuits, but it would be great for pancakes, french toast, plain toast, on cinnamon raisin bread or toast, on pumpkin bread, sweet potatoes, cinnamon rolls, etc. I'm glad I scaled it down and only made a small amount as it is so good that we could have eaten it by itself. Thanks, this is wonderful!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jul. 31, 2008

I loved this! It is very sweet and flavorful. It is perfect for use on toast or a bagel.

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kimbernic

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 29, 2008

This was yummy!! My 5 year old daughter kept trying to stick her finger in it and eat it plain. We had it on baked sweet potatoes, and will try on other things too.

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Marissa

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Reviewed: Jul. 5, 2008

I licked the mixing spoon, bowl, waxed paper...enough said! I used my own version of pumpkin pie spice: 1/2 t cinnamon, 1/4 t ground ginger, 1/8 t nutmeg, 1/8 t allspice...otherwise followed recipe. Served w/baked sweet potatoes and fried chicken. A HIT!!!!

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Jennifer

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

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Reviewed: Jul. 2, 2008

So. Good. I paired this down to 8 servings, as I didn't want to make a whole bunch and not like it. But, it really was great. I didn't have pure maple syrup but I did have pure Butter Pecan syrup, which was a workable substitution. I ended up using this butter on the Nut and Grain pancakes from this site, which turned out alright. I don't know if I'd make it again, but it WAS good.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 1, 2008

Superb! I used some Vermont maple syrup my father in law brought down from VT. The pumpkin pie spice gave it the unique flavor. We have been eating it on 'bread machine bagels' from this site (which we like SO much!)...I also served to guests and they agreed it was delish! Thanks for the recipe!

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EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Mar. 1, 2008

Outstanding! Delicious on toast, waffles, pancakes, sweet potato ... anything that you would want to add some sweetness too when you would normally use butter. I added spice to taste so I don't know how much I used but I did not use the full quantity called for. This will now always be in my fridge.

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*Linda*

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

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Reviewed: Nov. 17, 2007

This was excellent! I switched the proportions of maple syrup and brown sugar, resulting in a slightly runny consistency, but since we were using it on waffles it didn't make much of a difference. I've seen other maple butter recipes, but never one with spices -- a definite keeper!

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Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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Reviewed: Aug. 7, 2007

This recipe was divine! I cut the brown sugar down to 1/4 cup. Use this on corn on the cob and you'll be in heaven!

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DesignerChefKim

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

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Reviewed: Nov. 27, 2006

I increased the maple syrup some & then it didn't hold it's shape very well afer chilling. When I tried to slice the roll, it kept falling apart so I let it sit out for a few minutes to soften back up & then used a cookie scoop to make butter balls. Left them in teh freezer until about 30 minutes before serving time & then put them in little crystal bowls. These tasted great on rolls... I can't wait to try the leftovers on sweet potatoes. Thanks PAYNES!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Nov. 24, 2006

This is yummy! I used it for my sweet potatoes and it adds wonderful flavor. Thank you:)

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DakotaS20

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Nov. 4, 2006

I added 1 1/2 tsp of maple flavoring and this is awesome!

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Jchetkowski

Cooking Level: Expert

Living In: Roseville, California, USA

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Reviewed: Mar. 8, 2006

I thought this was just okay. The pumpkin pie spice was overpowering. Also there was not much of a maple flavor. If I were to make this again, I would use less spice and try increasing the amount of maple syrup or even add 1 teaspoon pure maple extract.

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