Publisher's Desk...
Good morning and welcome to a very special issue of A to Z Recipes. Our friend and a2z family member Larry Holmes from Ontario, Canada has prepared a treat for you: Maple Mania! I hope you enjoy all he has shared here. Just a quick message from my heart to yours...Please remember that today is Good Friday. Let us never forget the sacrifice made for our salvation. I will include all of you, my a2z family, in my prayers with my family here. Have a wonderful day.
Now, here's Larry...
Publisher's Helper...(He has no desk)
One of the earliest portents of Spring in Eastern Canada and the United
States is the tapping of the maples.....the production of maple syrup. I asked
Maggie if I could put together a brief dissertation about this wonderful gift of Nature. She said I could have the whole issue - as long as I took the brick bats that came with it! I accepted that condition; I figured that at my dvanced age I had "suffered [all] the slings and arrows of outrageous fortune". So, on with the "sugaring off".
I think I was about 6 years old when I ventured into the world of crime -
petty theft. It happened in Perth, a small town in the Ottawa valley (Ontario).
We lived across the street from a large stand of magnificent stately maple trees
- a virtual sugar bush. Early in March, when the winter was trying to make up
its mind to depart by teasing us with temperatures that finally climbed above
freezing (during the day) but withdrew its promise at night when the thermometer
dropped below. This was the signal to the owner of this stand of trees (and his
counter parts in other parts of the maple-growing regions) to "tap"
the maples for their sap. He would drive spigots into the side of the trees and
hang a small pail on the end. Each day, he would empty the sap that had collected in the pail and haul it off to some point deep in the forest where he
would turn it into maple syrup and maple sugar. Maple sap can be addictive! And
each day, I and my criminal associates would sneak into the forest on our way to and from school and drink lustily from the sap buckets, keenly aware of the
chances we took of being caught. Maybe that was part of the thrill that prompts
man to seek to thwart the law!
We were never caught, however.
Today maple syrup - by reason of the law of supply and demand - is an
expensive commodity. But back then, in the l920s, it seemed to be plentiful - at least in our house where my mother would use it generously. A frequent treat would be johnnycake, or corn cake as it is also known. It would always be served, soaked in warm maple syrup. And, of course, pancakes, waffles
and the like, were always bathed with melted butter and heated maple syrup.
This issue will provide a number of recipes in which maple syrup and/or sugar play(s) a dominant role.
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Enjoy!
Ramblings...
Remember:
Remember the smile, not the frown;
Remember the joy, not the tears;
Remember the laughter, not the fights;
Remember the kindness, not the mistakes;
Forgive and Forget
-- Unknown
The best things to give.....
To give to your enemy is forgiveness;
To an opponent, tolerance;
To a friend, your heart;
To your child, a good example;
To a father, deference;
To your mother, conduct that will make her proud of you;
To yourself, respect;
To all men, charity. "
-- Arthur James Balfour
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Did You Know?...
MAPLE SYRUP - NATURE'S SWEET GIFT
In the melting days and freezing nights of March and April the maple bushes of Ontario, Quebec, New England, Northern New York-as far west as Wisconsin -- harbor the hustle, bustle and boiling of "sugaring off".
A tradition that began with the casual toss of a tomahawk!
Or so, apocrypha would have us believe! But, when the mists of history obscure the birth of an event it’s much more exciting to create a rational explanation. And so it goes that a Native American chief (an Algonquin Indian) threw his tomahawk into a maple tree during late winter. When he removed it, sap began running and, unbeknown to him, was collected in a container of bark that happened to be at the foot of the tree. The chief's wife mistakenly thought the clear liquid was water and used it to cook venison. They found that after cooking the deer meat and gravy that remained were sweet and delicious. Retracing their tracks they found out that the water was indeed the sap of the maple tree. And an Algonquin linguist called it "sinzibuckwud", literally "drawn from wood".
One thing we do know, though, is when the early Europeans landed in North America, the Native Indians already had an age-old collecting technique. As the warming days of early spring brought sap rising in the maple woods, they cut a V-shaped incision in each lower trunk with a tomahawk, inserted a thin hollow reed or a concave piece of bark channel the sap into buckets made of birch bark. The Indians would then reduce and thicken the sap by throwing hot rocks into the buckets bring it to a boil. And, subsequently they demonstrated to the French settlers who to tap the trunk of a tree, harvest and boil its sap in the early days of colonization.
Although the techniques for collecting sap have remained the same for centuries, the equipment has seen many changes. Metal buckets have replaced wooden ones; metal tanks are now used for sap storage instead of hollowed out logs or wooden barrels. Today sap is collected either in bucket/bag systems or via a complex tubing system which is under vacuum pressure. Such methods co collection minimize harm to the trees and result in greater yields.
Sugar water or maple water (which is 97.5% of its total volume) is transformed into maple syrup by boiling it violently (a process called "sugaring off") in a large pan called an evaporator. When the resulting syrup solution reaches the desired density it is passed through filters to remove any impurities and bottled while hot to prevent loss of color or flavor. In this process, 40 gallons of maple water is reduced to 1 gallon of maple syrup.
Although at one time in abundant supply and an important dietary element for the early sparse population of the northeastern part of North America, maple syrup and its byproducts (maple taffy and sugar) are a luxury - and because of the high demand - relatively expensive. However, maple syrup remains a fat-free source of three essential elements: calcium, iron and thiamin. It is a source of energy enjoyed on pancakes, ice cream, French toast, even baked beans - and a wonderful ingredient in many forms culinary production.
Now it's "brag time" for a Canadian. Canada produces 85 per cent of the world's maple syrup. In 2002 we sold more than 28,685 tonnes (30,000+ tons) valued at $144.9 million to more than 30 countries.
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The Naturally Sweet Baker:150 Decadent Desserts Made With Honey, Maple Syrup, and Other Delicious Alternatives to Refined Sugar
By Carrie Davis
Hardcover: 224 pages
Price: $12.00
The Mail Box...
Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.
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Discussion Forum
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NOTE:
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Next Monthly Theme...
Recipes Mom Used to Make
Did you swear by your Mom’s Chicken and Dumplings? Was her Meatloaf simply the best in the world? How about the way she used to make creamy Rice Pudding? Perhaps your Mother’s prize recipe was one handed down to her by her own Mother and she shared it with you. This topic should yield some of the finest theme recipes since A to Z Recipes began as we hope to share precious memories from our childhood with the “family” here. When you send along your prized favorites, I hope you will also share something about yourself, your Mother, and how the family reacted to the recipe being served. I love this theme and hope you will too...maybe enough to pass along a couple of your favorites with all of us? In honor of Mother’s Day, please send along your “Recipes Mom Used to Make”. My thanks go to Pam H. from Swanton, OH, for the great theme idea! Now, here is the NEW set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for May's theme issue is Friday, April 30th.
Theme recipes must have subject: "Recipes Mom Used to Make" and will be posted on Sunday, May 2nd.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
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Crazy Corner...
Actual (I don't believe it, but they're worth a chuckle: LH) Analogies and Metaphors Found in High School Essays
1. Her face was a perfect oval, like a circle that had its two sides gently compressed by a Thigh Master.
2. His thoughts tumbled in his head, making and breaking alliances like underpants in a dryer without Cling Free.
3. He spoke with the wisdom that can only come from experience, like a guy who went blind because he looked at a solar eclipse without one of those boxes with a pinhole in it and now goes around the country speaking at high schools about the dangers of looking at a solar eclipse without one of those boxes with a pinhole in it.
4. She had a deep, throaty, genuine laugh, like that sound a dog makes just before it throws up.
5. Her vocabulary was as bad as, like, whatever.
6. The revelation that his marriage of 30 years had disintegrated because of his wife's infidelity came as a rude shock, like a surcharge at a formerly surcharge-free ATM.
7. From the attic came an unearthly howl. The whole scene had an eerie, surreal quality, like when you're on vacation in another city and Jeopardy comes on at 7:00 p.m. instead of 7:30.
8. Long separated by cruel fate, the star-crossed lovers raced across the grassy field toward each other like two freight trains, one having left Cleveland at 6:36 p.m. traveling at 55 mph, the other from Topeka at 4:19 p.m. at a speed of 35 mph.
9. They lived in a typical suburban neighborhood with picket fences that resembled Nancy Kerrigan's teeth.
10. Shots rang out, as shots are wont to do. ("wont">to have the habit of doing something)
11. The plan was simple, like my brother-in-law Phil. But unlike Phil, this plan just might work.
12. The young fighter had a hungry look, the kind you get from not eating for a while.
13. "Oh, Jason, take me!" she panted, her breasts heaving like a college freshman on $1-a-beer night.
14. He was as lame as a duck. Not the metaphorical lame duck, either, but a real duck that was actually lame. Maybe from stepping on a land mine or something.
15. The ballerina rose gracefully en pointe and extended one slender leg behind her, like a dog at a fire hydrant.
16. It was an American tradition, like fathers chasing kids around with power tools.
17. He was deeply in love. When she spoke, he thought he heard bells, as if she were a garbage truck backing up.
18. She was as easy as the TV Guide crossword.
19. She lumbered into my office like a centipede with 98 broken legs.
Mangled Phraseology!
These are the winners of a New York magazine contest in which contestants were to take a well-known
expression in a foreign language, change a single letter, and provide a definition for then new expression.
HARLEZ-VOUS FRANCAIS
Can you drive a French motorcycle?
EX POST FUCTO
Lost in the mail
VENI, VIPI, VICI
I came, I'm a very important person, I conquered
COGITO EGGO SUM
I think; therefore I waffle
RIGOR MORRIS
The cat is dead
RESPONDEZ S'IL VOUS PLAID
Honk if you're Scottish
QUE SERA SERF
Life is feudal
LE ROI EST MORT. JIVE LE ROI
The king is dead. No kidding.
PRO BOZO PUBLICO
Support your local clown
MONAGE A TROIS
I am three years old
FELIX NAVIDAD
Our cat has a boat
HASTE CUISINE
Fast French food
VENI, VIDI, VICE
I came, I saw, I partied
QUIP PRO QUO
Fast retort
ALOHA OY
Love; greetings; farewell; from such a pain you would never know
VISA LA FRANCE
Don't leave your chateau without it
AMICUS PURIAE
Platonic friend
L'ÉTAT, C'EST MOO
I'm bossy around here
COGITO, ERGO SPUD
I think, therefore I yam
(OK, more than one letter)
VENI, VIDI, VELCRO
I came, I saw, I stuck around
(OK, another exception)
ICH BIT EIN BERLINER
He deserved it.
ZITGEIST
The Clearasil doesn't quite cover it up.
E PLURIBUS ANUM
Out of any group, there's always one asshole
WOMEN'S REVENGE
"Cash, check or charge?" I asked, after folding items the woman wished to purchase. As she fumbled for her wallet I noticed a remote control for a television set in her purse. "So, do you always carry your TV remote?" I asked. "No," she replied, "but my husband refused to come shopping with me, so I figured this was the most legal evil thing I could do to him."
UNDERSTANDING WOMEN (A MAN'S PERSPECTIVE)
I know I'm not going to understand women. I'll never understand how you can take boiling hot wax, pour it onto your upper thigh, and rip the hair out by the root, and still be afraid of a spider.
MARRIAGE SEMINAR
While attending a Marriage Seminar dealing with communication, Tom and his wife Grace listened to the instructor, "It is essential that husbands and wives know the things that are important to each other." He addressed the man, "Can you describe your wife's favorite flower?" Tom leaned over, touched his wife's arm gently and whispered, "It's Pillsbury, isn't it? The rest of the story gets rather ugly so I'll stop right here.
CIGARETTES AND TAMPONS
A man walks into a pharmacy and wanders up and down the aisles. The sales girl notices him and asks him if she can help him. He answers that he is looking for a box of tampons for his wife. She directs him down the correct aisle. A few minutes later, he deposits a huge bag of cotton balls and a ball of string on the counter. She says, confused, "Sir, I thought you were looking for some tampons for your wife? He answers, "You see, it's like this, yesterday, I sent my wife to the store to get me a carton of cigarettes, and she came back with a tin of tobacco and some rolling papers; cause it's sooooooooooo much cheaper. So, I figure if I have to roll my own ............ so does she.
THIS GUY'S ON THE MILK CARTON
A husband read an article to his wife about how many words women use a day... 30,000 to a man's 15,000. The wife replied, "The reason has to be because we have to repeat everything to men... The husband then turned to his wife and asked, "What?"
A man said to his wife one day, "I don't know how you can be so stupid and so beautiful all at the same time. "The wife responded," Allow me to explain. God made me beautiful so you would be attracted to me; God made me stupid so I would be attracted to you!
Husband and wife were in the midst of a violent quarrel, and hubby was losing his temper. "Be careful," he said to his wife. "You will bring out the beast in me." "So what?" his wife shot back. "Who is afraid of a mouse?"
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Maple Favorites...
RHUBARB PIE
10 inch pie shell unbaked
4 cups rhubarb, cut
1/2 cup Maple Syrup
1/2 cup sugar
1/3 cup all-purpose
1 cup sour cream
1/2 cup flour
1/2 cup brown sugar
1/4 cup soft butter
Arrange rhubarb in pie shell. In small mixing bowl, mix maple syrup, sugar and flour. Stir in sour cream and pour evenly over rhubarb....add a few strawberries on top, when they are available. In separate bowl, combine flour, brown sugar and butter until crumbly and sprinkle over top of rhubarb.
Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake for approximately 30 - 35 minutes longer.
MAPLE GLAZED CARROTS
1 lb cooked carrots
1/4 cup pure maple syrup
1 Tbsp orange juice, frozen concentrate
Mix maple syrup and orange juice in small mixing bowl; pour over cooked and drained carrots. (If you don't have frozen juice, use 1 tablespoon orange Jell-O dissolved in warm syrup). Allow to simmer for 5 to 10 minutes. Sprinkle with ginger, if desired.
You can also use this recipe for yams.
CREAMY MAPLE SYRUP DRESSING
1 cup your favorite mayonnaise
1/2 cup pure maple syrup
1/4 cup apple cider vinegar
Mix all ingredients together thoroughly. Chill and serve with salad.
MAPLE SYRUP CAKE/PIE
5 large cooking apples, peeled and sliced
1/2 cup grated pure maple sugar or pure maple syrup
2 Tbsp. butter or margarine
1 egg
1/4 cup butter
1/2 cup white sugar
1/2 tsp vanilla
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cu) whipping cream
1/4 cup pure maple syrup
Heat oven to 350°F. Butter 10-inch pie plate and spread apples evenly in plate; sprinkle with maple sugar or syrup and dot with butter. In small bowl, beat egg, sugar, butter and vanilla together until fluffy. Add baking powder, salt and flour until blended. Spread over apples and bake for 45 minutes or until apples are tender. Cool. Whip cream, drizzle maple syrup over top and fold in gently. Serve cake/pie warm and top with the maple whipped cream.
MAPLE OATMEAL COOKIES
1 1/2 cups sugar
1/2 cup shortening
2 eggs
1/3 cup pure maple syrup
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 cups quick cooking or regular oats
1 cup raisins
1/2 cup chopped nuts
Heat oven to 375° F. Mix sugar, shortening, eggs and maple syrup. Stir in remaining ingredients; mix well. Drop dough by rounded teaspoonful, about 2 inches apart onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet and cool.
SWEET AND SASSY MAPLE BAKED BEANS
1 small package navy beans
1/2 cup chopped onion
1/2 cup pure maple syrup
1/2 cup chili sauce
4 slices cooked bacon, broken into pieces
Salt and pepper
Cook beans until soft. Add remaining ingredients in order, mix and pour into bean pot or 3 L casserole. Bake in slow cooker over 325° F. for 4 to 5 hours. Double the recipe for a larger amount.
MAPLE CHICKEN
2 lb chicken pieces
1/3 cup all-purpose flour
1/4 cup vegetable oil
1/2 cup maple syrup
2 Tbsp cider vinegar
2 Tbsp sherry
2 Tbsp soy sauce
2 tsp ground ginger
2 cloves garlic, minced
1/2 tsp pepper
1/4 tsp paprika
Coat chicken pieces well with flour. In large nonstick fry pan, add vegetable oil. Cook for 5 minutes, browning well, turn often. Arrange in 9" x 12" baking dish. In small bowl, mix together maple syrup, vinegar, sherry, soy sauce, ginger, garlic, pepper and paprika. Pour over chicken evenly. Bake at 350° F for 45 minutes to 1 hour, turning once during baking. Cover with foil, if browning too quickly. Garnish with freshly chopped parsley.
BAKED CARAMEL CORN
1/2 cup pure maple syrup
1 cup butter
2 cups packed brown sugar
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1 cup unpopped corn (to make 6 qt popped corn)
Heat oven to 250° F. Put popped corn into lightly buttered bowl. Melt butter; add maple syrup, brown sugar and salt. Boil without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. Pour gradually over popped corn and mix well. Turn into large roasting pan; bake for 1 hour, stirring every 15 minutes. Remove from oven and cool.
MAPLE CORN BREAD
1 1/3 cups sifted all-purpose flour
4 tsp baking powder
1/2 tsp salt
2/3 cup cornmeal
2/3 cup milk
1/3 cup maple syrup
2 eggs, lightly beaten
1/4 cup butter, melted
¼ cup maple syrup
1/2 cup walnuts, coarsely chopped
Heat oven to 375° F. Grease 9 inch square cake pan. Sift flour, baking powder and salt into a large mixing bowl. Stir in cornmeal with fork. Combine milk, 1/3 cup maple syrup, butter, and eggs; add to dry ingredients. Stir in just until blended. Spoon into pan and smooth. Drizzle remaining 1/4 cup maple syrup over batter. Sprinkle with walnuts. Bake for 25 minutes or until a toothpick comes out clean.
MAPLE MOUSSE
1 envelope unflavored gelatin
1/4 cup cold water
1 cup pure maple syrup
3 eggs separated
1 cup whipping cream
Sprinkle gelatin over cold water and set aside to soften. Beat maple syrup and egg yolks together in the top of a double boiler. Cook over boiling water for 10 minutes, stirring constantly. Stir in softened gelatin and cook until dissolved. Remove from heat and cool over ice-cold water, stirring occasionally, until cool but not set. Beat whipping cream until stiff peaks form. Fold this into mixture. Spoon into serving bowl. Refrigerate covered, until set, (about 3 hours). Just before serving garnish with semi-sweet chocolate.
MAPLE GINGER CAKE
1/2 cup white sugar
2 Tbsp shortening
1 egg (beaten well)
1 tsp baking soda
1/2 tsp salt
1/4 cup molasses
1/4 cup pure maple syrup
1/2 cup sour milk
1 tsp ginger
1 1/2 cups flour
Mix ingredients in order as given, beat well, bake in moderate oven. 350 F for 35-40 minutes. This makes a delicious dessert to serve with whipped cream or served with vanilla ice cream with pure maple syrup poured over it as a sauce.
MAPLE SYRUP BARBECUE SAUCE
3/4 cup pure maple syrup
1 cup ketchup
2 tsp grated lemon rind, optional
1 cup onion, finely chopped
1/4 cup brown sugar, firmly packed
1/4 cup lemon juice
2 Tbsp Worcestershire sauce
1/4 cup water
1/2 tsp salt
2 Tbsp garlic, finely chopped or crushed
1/2 tsp coriander, optional
Combine all ingredients in medium saucepan. Bring to a boil and simmer for 15 to 20 minutes, uncovered, in refrigerator for up to 1 month.
Yield: about 4 cups (1 L). Use on your favorite meat. For oven or barbecue.
CRANBERRY ORANGE RELISH
2 cup cranberry, fresh or frozen
1 tart apple, cored (may be peeled, if desired)
1 orange, seeds removed (keep and use peel)
1/2 to 2/3 cup maple syrup
1/4 cup raisins
1/4 cup orange marmalade
1 Tbsp lemon juice
Pinch cinnamon, optional
In food processor or grinder, chop cranberries, apple and orange until medium fine. In a 1 qt bowl, combine cranberry mixture, maple syrup, raisins, marmalade, lemon juice and cinnamon. Cover and refrigerate for 6 to 8 hours or up to 1 week. Makes about 2 cups. A delicious relish served with turkey, chicken or salad plate.
ALL TIME FAVORITE PANCAKES
1 1/2 cups all -purpose flour
3 1/2 tsp baking powder
3/4 tsp salt
2 Tbsp natural bran
1 egg beaten
1 3/4 cups milk
3 Tbsp butter or oil melted
1 Tbsp maple syrup
In large mixing bowl, sift flour, baking powder, salt and bran. Combine egg, milk, oil and maple syrup. Make a well in dry ingredients; add liquid. Stir until smooth. Let rest for 3 -4 minutes. Pour batter onto hot griddle and cook on 1 side until puffy, full of bubbles and lightly brown. Turn only once and cook the other side. Fold in a few fresh or thawed blueberries for a special treat. When a little maple syrup is added to batter mixture, a more even browning will occur.
Serve with maple syrup, maple butter or maple jelly.
This recipe serves about 6 people.
OATMEAL PANCAKES
1 1/2 cups milk
1 cup flour
1 Tbsp maple syrup
1/2 tsp salt, optional
1 tsp cinnamon
1 Tbsp baking powder
1 egg beaten
1/4 cup oil
In large mixing bowl, pour milk and maple syrup over oatmeal and let sit for 10 minutes. Sift flour, add salt, cinnamon and baking powder; mix well. Add to oatmeal mixture. Add egg and oil; mix well. Let rest for 3-4 minutes. Pour batter onto hot griddle. Flip pancakes over once when they are puffy, full of bubbles and lightly brown on one side. Serve with maple syrup, maple butter or maple jelly.
Makes 10 to 12 pancakes.
COUNTRY STYLE WAFFLES
2 eggs separated
egg whites beaten stiff
2 cups buttermilk
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup plus 2 Tbsp shortening
2 Tbsp maple syrup
Heat waffle iron. Beat egg yolks and remaining ingredients with rotary beater until smooth. Beat egg whites until stiff and fold in. Let rest for 3-4 minutes. Pour batter from cup or pitcher onto center of hot, (if necessary) oiled waffle iron. Bake for about 5 minutes or until steaming stops. Remove waffle carefully. Sprinkle a few blueberries over the batter of each waffle as soon as it has been poured on iron (if desired) or when serving.
Serve with maple syrup, maple butter or maple jelly.
This recipe will serve about 6 people.
MAPLE FRENCH TOAST
1/2 cup maple syrup
3 eggs
1/3 cup milk
1/2 tsp vanilla
1/4 tsp salt
6 slices 1/2 inch French bread (use day old)
2 Tbsp butter
Beat together maple syrup, eggs, milk, vanilla and salt. Place slices in single layer in 9 X 13 " dish. Pour batter evenly over bread. Cover and refrigerate for 3 hours or overnight. Melt butter on griddle. Add slices and brown on both sides. Serve with maple syrup, maple butter or maple jelly.
This recipe will serve about 6 people.
THE MAPLE CAKE DESSERT
1 lemon cake mix (white cake is fine too)
19 oz can unsweetened crushed pineapple
1/4 cup Maple Syrup
Mix these two ingredients together and set aside.
8 oz Philadelphia Cream Cheese
1 1/2 cups milk
1 Tbsp L Maple Syrup
1 package lemon or vanilla instant pudding
Cool Whip
Mix cake mix and bake as directed on box (use an 9 X 13 inch pan or larger). Immediately when the cake is baked and removed from the oven spread the pineapple and 1/4 cup of Maple Syrup over the cake. Let cool for at least on hour.
Beat Philadelphia cream cheese in medium size bowl and blend in milk, maple syrup, and pudding until real smooth. Spread over cake and refrigerate until ready to serve. Top with Cool Whip and drizzle Maple Syrup over each
serving.
This cake can be made the day before.
CARROT PUDDING
1 cup grated raw carrot
1 cup grated raw potato
1 cup Five Rose Enriched Flour
1/2 cup Maple Stirred sugar
1/2 cup white sugar
3/4 cup seeded raisins
1/2 cup currants
1/2 cup butter if desired use 3/4 cup flaked suet or a good shortening
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp baking soda
Grate carrot and potato. Measure and set aside. Cream butter, add sugar and blend well. Add carrot and 1/2 cup potatoes, and mix well. Sprinkle fruits with flour and add to first mixture. Add flour and spices, which have been sifted together. Dissolve soda in remaining potato and add it last. Mix lightly together. Pour into buttered bowl. Tie down and steam for 3 hours and 10 minutes. (Use a bowl and wrap it well in foil.) I used a steamer for this. Check with a wooden skewer until it comes out clean. Serve with
Maple Pudding Sauce.
MAPLE PUDDING SAUCE
2 Tbsp butter
2 Tbsp flour
1 1/4 cups milk (warmed)
a few grains of salt
4 Tbsp Maple Stirred Sugar
1/2 tsp vanilla
Using double boiler, melt butter, stir in flour and mix well. Add warm milk gradually; stir over direct heat until mixture thickens. Add sugar and salt. Cover tightly and cook for 10 minutes over medium-low heat. Remove from heat and add vanilla flavoring.
JENN'S BANANA CAKE
1/2 cup butter, softened
1/2 cup Maple Stirred Sugar
2/3 cup sugar
1/4 cup buttermilk
2 eggs, beaten
3 ripe bananas, mashed
1/2 cup pecans, chopped
2 cups all purpose flour
1/2 tsp salt
1 tsp baking soda
Cream butter, Maple Stirred Sugar and white sugar light. Add eggs, mashed bananas, pecans and buttermilk. Mix dry ingredients and add to banana mixture. Pour into a greased bundt pan or an 9" x 9” baking pan. Bake at 325 for 60 minutes. This cake is nice and moist when served the next day.
When cool, frost with this icing.
1/4 cup butter, softened
1 banana, mashed
2 cups powdered sugar (icing sugar)
1/2 cup pecans, chopped
1/2 tsp vanilla
CABBAGE - APPLE CASSEROLE
1 chopped apple
1 medium onion, sliced
1/4 cup water
1/3 cup apple cider vinegar
1/4 cup Maple Stirred Sugar
add fresh ginger about the size of a quarter (or a dash of ground ginger)
4 cups shredded red cabbage (1 medium)
salt and pepper to taste
Sauté onion and apple in a little oil in a Dutch oven or frying pan until tender. Add all remaining ingredients. Cover and cook until tender, about 1 hour. Serve hot or cold.
SAUERKRAUT SALAD
Mix:
28 oz sauerkraut drained
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
Add:
1/2 cup cider vinegar
1/2 cup Olive Oil (or good quality oil)
1/2 cup Maple Syrup or to taste
Mix together and refrigerate. Keeps well for 1 week. Serves 6-8.
LEMON BUTTERED CHICKEN REQUEST
4 boneless skinless chicken breast
3 tbsp flour
3 tbsp butter
1 tbsp water
3 tbsp apple Syrup
juice of 1 fresh lemon
1 1/2 tsp chicken bouillon
Chopped parsley
lemon slices
Pound chicken lightly to flatten. Coat with flour and shake to remove excess.
In a large frying pan, melt butter. Add chicken breasts and sauté until golden brown on both sides. Add water, Maple Syrup, lemon juice and chicken bouillon in small bowl and stir until dissolved. Bring to a boil over medium-high heat. Reduce heat, cover and simmer 5 minutes - or until chicken is no longer pink in center. Remover chicken from pan, keep warm. Cook and stir pan juices over high heat until thickened and syrupy, 1-2 minutes. Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices.
SQUASH DELIGHT
2 lb squash Hubbard or Buttercup, cooked and mashed
2 Tbsp Maple Syrup
1 medium onion, chopped fine
1 cup shredded carrot
1 cup sour cream
l can cream of chicken soup
8 oz package prepared stuffing mix
Prepare squash. In small mixing bowl, combine onion, carrot, sour cream, Maple Syrup and soup. Fold into squash. Prepare stuffing as directed and spread half in bottom of 12" X 7" X 2' baking. Spoon squash mixture on top. Sprinkle with remaining stuffing. Bake at 350 F for 30 minutes. Serves 6.
ELDERBERRY AND APPLE PIE
Pastry for 2 crust pie, unbaked
2 cups elderberries
1 1/2 cups chopped peeled, tart apples
1/2 cup Maple Syrup
1/2 cup white sugar
1/8 tsp ml salt
1 Tbsp lemon juice
dash nutmeg
4-5 Tbsp quick cooking tapioca
2 Tbsp butter or margarine
Line 9" unbaked pie pastry with chopped apples.
Wash and stem elderberries.
Combine in large sauce pan, elderberries, Maple Syrup, sugar, salt, lemon juice, nutmeg and tapioca, crushing berries a little with spoon. Cook over medium heat until thickened.
When cooled slightly, spoon mixture into prepared pie plate. Dot with butter and top with lattice. (Place in freezer for 20 minutes before baking as this will help make your crust flaky and brown nicely.)
Bake at 400 degrees F. for 35 to 45 minutes and mixture starts to bubble.
CANADIAN VERY BERRY PIE
9 inch graham cracker curst
6 cups fresh berries or peaches, pears, or plums
1/2 -2/3 cup Maple Syrup
3 Tbsp cornstarch
1/4 cup water
Mash about 2 cups 500 ml berries to measure 1 cup and place in saucepan. Add Maple Syrup, cornstarch and water. Bring to boil, stirring constantly; cook and stir for 2 minutes longer. If using raspberries, strain and remove seeds. Cool to room temperature, about 20 minutes.
Cream Filling:
8 oz package light cream cheese, softened
1 cup whipped cream
2/3 cup confectioners sugar OR 1/2 cup Maple Stirred Sugar
Chocolate, melted if desired (your choice) optional
Beat cream cheese, whipped topping and confectioners sugar in mixing bowl, saving 1/2 to top. Spread in bottom of crust, top with remain 4 cups fresh fruit. Pour cooled fruit sauce over top. Decorate top with reserved cream. Strudel chocolate sauces over if desired. Refrigerate for 3 hours or longer. Store in refrigerator.
STRAWBERRY MAPLE TORTE FLUFF
1/2 cup all-purpose flour
1/4 cup Maple Stirred Sugar
1/4 cup margarine
1/3 cup chopped pecans
2 tsp lemon juice
7 oz jar marshmallow crème
16 oz frozen strawberries, thawed and crushed
2 cups whipping cream
2 Tbsp Maple Syrup
In a large mixing bowl, combine flour and maple stirred sugar. Add nuts and blend in margarine with pastry blender. Press into bottom of 9-inch spring form pan. Bake at 350 degrees F for 20 minutes. Cool. Whip cream with Maple Syrup. Slowly add lemon juice to marshmallow crème. Mix until well blended. Stir in crushed strawberries, fold in whipped cream. Pour over crumb crust. Freeze. Take out 15 minutes before serving time. Serves 8 to 10.
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Healthy Maple...
MAPLE-GLAZED BARBECUED CHICKEN
This recipe serves: 6
Ingredients
1 onion, roughly chopped
1 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon hot sauce
1/2 cup cider vinegar
1/2 cup maple syrup
6 boneless, skinless chicken breasts, about 4 to 6 ounces each
Cooking Instructions
1. To make the barbecue sauce, place all of the ingredients except the chicken
in a blender or food processor. Blend until thoroughly combined.
2. Marinate the chicken in half of the sauce while you preheat the grill to
medium-high.
3. Remove the chicken from the marinade and place it on the hot grill. Brush the
chicken occasionally with the remaining half of the sauce. (Discard the excess
sauce that the raw chicken was marinating in.) Grill the chicken for about 4 to
6 minutes on each side, until it is cooked through.
Nutrition Facts
Serving Size 1 chicken breast
Amount Per Serving
Calories 254
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 66 mg
Sodium 183 mg
Total Carbohydrate 33 g
Dietary Fiber 1 g
Protein 28 g
Percent Calories from Fat 6%
Percent Calories from Protein 43%
Percent Calories from Carbohydrate 51%
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Maple For Two...
APPLE MAPLE SMOOTHIES
2 c apple sauce
1 c apple cider
1 c orange juice
2 Tbsp. maple syrup
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Combine all ingredients in a blender and blend until smooth. Pour into glasses and serve.
Nutrition Information per Serving:
271 calories
1 total fat
0 sat fat
1 protein
3 fiber
12 sodium
68 carbs
5 ww points
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Publisher's Choice...
GRILLED PORK CUTLETS WITH ZESTY MAPLE GLAZE
Who says that a BBQ has to be limited to hot dogs and hamburgers? Spice up
your next cookout with the other white meat brushed with this sweet and sassy
glaze.
a 1 lb. pork tenderloin
4 cups water
4 Tbsp. salt
3 Tbsp. pure maple syrup
2 Tbsp. chili powder
cooking spray or vegetable oil
Stir the water and salt together until the salt is dissolved. Place the pork in
a large bowl and cover with salt water, making sure it is completely covered by
brine. (Make another batch of salt water, if necessary) Marinate pork in the
refrigerator for 24 hours.
Discard the brine and cut the pork diagonally into 3/4 inch cutlets. Place the
cutlets between sheets of wax paper and flatten with the smooth end of a meat
tenderizer until the cutlets are about 1/4 inch thick. Pat the pork dry and
season with salt.
Combine the maple syrup and chili powder until well combined. Set aside, close
to the grill.
Lightly spray or brush each side of pork with cooking spray or oil. Grill the
pork over glowing coals until just cooked through, 2 to 3 minutes, 5 to 6 inches
over glowing coals OR 3 to 4 minutes, 7-8 inches over coals. Brush pork with
glaze and grill 15 seconds more on each side. Remove from heat and serve
immediately.
Snacking Habits for Healthy Living by by The American Dietetic Association
Make snacking a part of a balanced diet—with advice from America's nutrition experts.
Price: $9.95
Eligible for FREE Super Saver Shipping.
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