Reviewed: Jan. 31, 2005

I love this recipe!!! I melted it over buttermilk pancakes and my family couldn't believe how yummy they were.

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2 users found this review helpful

Reviewer:

BRENTJENN

Reviewed: Mar. 22, 2005

very good recipe I will make often

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Reviewer:

NEISS

Cooking Level: Expert

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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13 users found this review helpful

Reviewer:

DCBRUSH

Reviewed: Nov. 4, 2006

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

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Reviewer:

Jchetkowski

Cooking Level: Expert

Living In: Roseville, California, USA

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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2 users found this review helpful

Reviewer:

DakotaS20

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Vancouver, Washington, USA

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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Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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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2 users found this review helpful

Reviewer:

DesignerChefKim

Cooking Level: Expert

Living In: Concord, New Hampshire, USA

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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Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: East Lansing, Michigan, USA

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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Reviewer:

Linda (LMT)

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

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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5 users found this review helpful