Here is some info! Good luck with your new business! Here is a link that might be useful: Cappuccino machines

Chocolate liqueur is very good in coffee, and you can also get Mocha flavored Kahlua, which I like even better. They keep indefinitely at room temperature, although they do not last long at my house. If you are making a recipe that has sugar, water, and cocoa, I find it better to make a simple syrup with just the sugar and water and add the cocoa after the syrup has been made. I omit the salt in those recipes, as I am very salt sensitive, and instead of enhancing the chocolate flavor, I find that the salt only adds a salt flavor. I think it is supposed to balance the bitter flavor of the chocolate/cocoa, but I do not have a problem with that. If you are using it in coffee, the salt will be unnecessary. Lars

Since I don't like "sweet" with my meat or fish, I only use maple syrup in traditionally sweet foods. Mostly desserts or . Home Cookin Chapter: Recipes From Thibeault's Table Maple Cream Fudge ================= 1 cup white sugar 1 cup brown sugar 1 cup cream 1/3 cup of butter 1/4 cup of maple syrup pinch of salt vanilla . Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup. 1 1/2 cups brown sugar 1/2 cup white 1/2 cup white corn syrup 1 cup butter 1 cup cream pinch of salt vanilla Cook to almost hard ball stage. Let cool slightly, stir and then pour into butter pan or mini muffin tins. Home Cookin Chapter: Recipes From Thibeault's Table Maple Mousse With Walnut Praline ================================ Source: Marg (Friend) 1 Tablespoon Gelatin 1 1/4 cup cold water 2 eggs beaten 1 cup maple syrup 1 Cup whipping cream - whipped . Soak gelatin in cold water. Beat eggs and combined with maple syrup in top of a double boiler. cook stirring constantly over boiling water until it coats a spoon. Add gelatin and stir until dissolved. Strain if necessary. Refrigerate until thick. Whip cream until stiff. Whip gelatin mixture. Fold in whip cream until well combined. Pour into 3 1/2 cup mold and refrigerate until set. Praline 1 cup walnuts 1 cup white sugar 1/4 cup cold water toast walnuts at 350 for 10 minutes. Do not burn Add water to sugar in heavy sauce pan and stir until sugar has dissolved. Cook until sugar turns a golden brown. Add nuts and immediately pour on to a buttered cookie sheet. Let set for one hour. Chop coarsely. Sprinkle chopped praline over each serving. Home Cookin Chapter: Recipes From Thibeault's Table Butter Tarts ============ 1/4 cup butter at room temperature 1/2 cup firmly packed brown sugar 2 eggs 1 tsp vanilla 1/2 teaspoon lemon juice 1 cup maple syrup 1 cup walnut halves Optional - 1/2 cup currants or raisins water Blend together the butter and brown sugar. Beat the eggs lightly and stir into the butter and brown sugar and add the corn syrup. (You can substitute Corn syrup for all or part of the Maple syrup.), add vanilla and raisins if using. Fill tart shells about two thirds full. Bake at 375°F for 15 to 20 minutes or until pastry is golden. The filling in these tarts is runny. Do not over bake or the filling will firm up. Let tarts set in the tins for about 3 minutes. Remove carefully and cool on racks. Makes about twenty 3 inch tarts. Home Cookin Chapter: Recipes From Thibeault's Table ==================== Source: Foodtv.ca Anna Olson Dough * 2 cups all purpose flour * 2 tbsp oats * 1/2 tsp baking powder * 1/2 tsp salt * 1 cup unsalted butter, cut into pieces and chilled * 2 tbsp sour cream * 2 tbsp maple syrup Preheat oven to 350 F. Combine flour, oats, baking powder and salt in a bowl. Cut in butter the texture of coarse meal. Stir sour cream and maple syrup and add to dough, Mixing until it just comes together. Chill dough for 15 minutes.

Oh yes, its great in hot chocolate, its like the candy cane cocoa you can buy. The candy cane dissolved, so it left the syrup a nice light pink color. I also just made some Pumpkin spice syrup. Its pretty good. I just made a small bottle of it to try. Pumpkin Spice syrup 1/2 cup sugar 1/2 cup water bring to a simmer and add: 1/2 TB pumpkin pie spice simmer about 5 min. cool & strain then add: 1/2 ts vanilla store in glass bottle in frig. Don't be too surprised if it looks think or a bit slimy. I made it twice and it did the same both times, it must be the spices. another one I found was Cinnamon Syrup, this one can be used on pancakes. I haven't tried it yet. Cinnamon syrup serves 4 1/4 cup sugar 1/4 cup packed brown sugar 1 Tb all-purpose flour 1/4 ts ground cinnamon 1/2 tsp vanilla extract 1/2 cup water stir together sugars, flour & cinnamon in a small saucepan. Stir in vanilla & water. Bring to a rolling boil, stirring often. Continue to boil & stir until mixture thickens to a syrup consistency. Remove from heat, cool 10 min before serving.