Maple or pancake syrup... what's in your pantry?
moonie_57 (8 NC)
7 years ago
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Maple Syrup from Annie - Major Surprise!!
Comments (10)Lars, you are so welcome. I just wanted to share what is one of my favorite flavors with you and Kevin. The syrup came from Cook's Sugarbush, the label is on the lid. A "sugarbush" is a stand of maple trees that the farmers tap for sap. It takes about 10 gallons of sap to boil down into one gallon of syrup. Because sugaring season is usually the end of February/first of March, that is last year's syrup and so I got kind of a "deal". The sap won't run until it gets warmer during the day but stays cold at night, then the farmers "tap" the trees by inserting little tubes into the maple trees and letting the sap drip out into buckets or lines. The sap goes into large pots and gets boiled until it's syrup. The first and lightest syrup is the Grade A stuff, the Grade B is usually only used for cooking. Truthfully, I like the Grade B much better, it's thicker, darker, more maple-y. I hope you and Kevin enjoy it. I use it in bread and in sweets but I like it best just on pancakes, waffles or hot biscuits, so Kevin is ready to enjoy it just the way I would. Elery likes to use it with some teriyaki kind of sauce to glaze salmon on the grill and that's nice too. Hugs to you both from Michigan! Annie...See MoreHelp with Pancake syrup
Comments (26)Tami, no, I don't like jam, jelly or preserves made here, in the US. They're extremely sweet for me. I couple of days ago, I got some fresh strawberries, slided them up and put in a saucepan. I added a pinch of salt and enough sugar to my taste; then, simmered until fruits soften and sugar melted. No water was added. The sauce came out thick enough. I used that over the pancake and it was wonderful! Lou, I went to Walmart and exchanged the Karo syrup to the dark one. While I was there, I looked up for the Karo Pancake Syrup, Walmart didn't have it. Kroger or local grocery stores may have it but I haven't had the time to make that trip. I think I'm going to stick with the fresh fruits simmered in a bit of sugar, (depending how sweet the fruits are). This stuff seemed to become addicting somehow. I'm going to try it over some bisquits. too...See MoreREAL maple syrup??
Comments (27)Petra, here Grade B is darker and has a more intense flavor than Grade A. Some like it, some don't. Grandpa told me that the light (grade A) syrup was from the first sap of the season and that the dark (grade B) was from later in the season when there was less sugar in the sap and so it had to be boiled longer to become syrup. I love maple syrup, the real stuff. Right now I have a 64 ounce jug of grade B in the fridge. Yes, it will mold if kept in the cupboard unrefrigerated for too long. I never, ever eat the fake stuff, it's just too icky. My Grandkids love Mrs. Butterworth's though, and don't want the real maple. That's fine, it just leaves more for me, LOL. I like the local maple syrup and when I can't get it locally I order from Cook's Sugarbush, in southern Michigan. I think it's somewhere around Sherry's and I can get a 64 ounce jug for $26 plus shipping but it lasts me a long, long time. I love waffles and pancakes, and if I make a batch, I put some in the freezer so I can just grab a package and have them whenever I want them. Annie Here is a link that might be useful: Cook's Sugar bush...See MoreSubstitute for Maple Syrup?
Comments (22)Nancy, here's a good bread recipe that uses a lot more than a couple of tablespoons of maple syrup. I love it, and the coffee does not add a discernable coffee flavor but it does add a nice "secret ingredient" flavor. MAPLE OATMEAL BREAD 3 3 ¼ cups flour 1 pkg dry yeast ¾ cup prepared coffee 1/2 cup quick cooking rolled oats ½ (scant) cup maple syrup 2 tbls butter 1 tsp salt 1 egg Combine a cup of flour and the yeast. Heat coffee, oats, syrup, butter and salt until just warm and butter is almost melted. Add to flour mixture along with egg. Beat with electric mixer on low for 30 seconds. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto lightly floured surface, knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes kneading). Shape dough into a ball, place in lightly greased bowl, and turn over once to grease surface of dough. Cover and let rise in a warm place until double in size, about an hour. Punch down dough, cover and let rest 10 minutes. Meanwhile lightly grease a 9x5x3 inch loaf pan. Shape dough into a loaf and place into prepared pan, cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Bake at 350 F about 30 minutes or until bread sounds hollow when lightly tapped. Remove from pan immediately and cool on wire rack. Makes 1 loaf (14 slices) Each slice contains 149 calories, 3 grams total fat, 2 grams sat. fat, 1 gr fiber, 26 gr. Carbs, 196 mg sodium, 4 gr protein. (Contains 8% of daily requirement of iron) And here's a really nice maple scone... Maple Cream Scone 2 cups all-purpose or unbleached flour 1 tablespoon baking powder 3/4 teaspoon salt 4 tablespoons cold butter, cut into 1/4-inch pieces, plus 2 tablespoons butter, melted 3/4 cup heavy cream 1/4 cup plus 2 tablespoons pure maple syrup 1. Preheat oven to 425 F. Lightly grease a baking sheet (I used silpat on the baking sheet). 2. Combine the flour, baking powder, and salt in a large bowl. Cut the butter pieces into the flour until the mixture resembles coarse crumbs. Make a well in the mixture. 3. Blend the cream and 1/4 cup of the maple syrup and pour the mixture into the well. Stir, just until the dough coheres. 4. Lightly flour a work surface; turn the dough onto the surface and knead four or five times, gently. Pat or roll to a thickness of about 3/4 inch. Cut into 2-1/2-inch to 3-inch rounds with a biscuit cutter and place on the prepared baking sheet. 5. Stir together the melted butter and remaining 2 tablespoons maple syrup, then brush a little on each scone. Keep the remaining syrup mixture warm. Bake the scones for about 15 minutes, until golden. Serve hot. Spoon the remaining warm syrup mixture over the scones. Yield: About 12 scones. Source: Maple Syrup Cookbook, copyright 1989, 2001 Mmmmm, love maple syrup. Like other kids, Ashley'd rather have Mrs. Butterworth. Have I mentioned that she's a heathen when it comes to food, LOL? Annie...See Moremama goose_gw zn6OH
7 years agolast modified: 7 years agomoonie_57 (8 NC) thanked mama goose_gw zn6OHmoonie_57 (8 NC)
7 years agotcufrog
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7 years ago
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