Tag Archives: Maple syrup

 Cooking with Maple Syrup.

Living in Vermont we often have the opportunity to enjoy pure Vermont Maple Syrup. In fact we have neighbors that have a sugarhouse so when we cook with maple syrup we are enjoying syrup from our mountain! Can’t get much more local than that!  Pure maple syrup is not just delicious on homemade waffles, we also use it in salad dressing and for making maple butter. This Spice Bread is delicious with maple butter. If you haven’t had a chance to try maple butter you are in for a real treat. Use pure maple syrup for the best results.Maple Syrup

Spice Bread with Maple Butter

Ingredients:

¼ cup butter, softened
¾ cup sugar
2 eggs
½ tsp homemade vanilla extract
1 cup flour
½ cup whole wheat flour
2 tsp baking powder
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground allspice
¼ tsp salt
1/3 cup milk
½ cup chopped walnuts

Maple Butter

½ cup butter, softened
2 Tbsp pure maple syrup
½ tsp cinnamon

Directions:

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flours, baking powder, spices and salt. Add the flour mixture to the creamed mixture alternately with the milk until moistened. Fold in the walnuts.

Transfer to a greased 8 x 4 inch loaf pan. Bake at 350 for 40-45 minutes of until done. Cool for 10 minutes before removing from the pan to a wire rack.Spice Bread

To make the Maple Butter combine the butter, maple syrup and cinnamon in a small bowl.Maple ButterStore the butter in a tight container and keep refrigerated until ready to serve.Maple Butter Tastes wonderful on the spice bread!Spice Bread, maple syrup

Both the Spice Bread and the Maple Butter can be made and then frozen to enjoy at a later time. I often make two loaves, one to enjoy and one to freeze for later.Spice Bread, maple syrup

Do you have a favorite breakfast in your house? Something that you don’t make very often but when you do everyone is happy? In our house we enjoy pancakes and waffles. We’ve tried wild rice pancakes and oatmeal pancakes. As my husband says it’s an excuse to enjoy real Maple Syrup! These Buttermilk Pancakes are an all time favorite in our family; I don’t think you can beat these. I don’t make them as often as I did when we had children under our roof but occasionally I will surprise my husband with his favorite breakfast.Buttermilk PancakesThese pancakes are slightly sourish and light, easy to make and the batter holds well for several days in the refrigerator. It is very easy to double or triple this recipe if you are feeding a crowd! If you don’t double the recipe it is perfect for a Saturday breakfast for two.Buttermilk Pancakes

Buttermilk Pancakes

1 cup buttermilk
1 egg, room temperature
3 Tbsp butter, melted
¾ cup flour
½ tsp salt
1 tsp baking soda

Put the buttermilk, egg and melted butter in a large bowl. Stir until the mixture is smooth and well blended. Add the flour, salt, and baking soda together in a small bowl so that they are well blended. Add the dry mixture to the buttermilk mixture. Stir together only until the dry ingredients are moistened, don’t worry about the lumps.

Heat a griddle to medium hot. Grease lightly and spoon about ¼ cup batter for each pancake. Cook until a few bubbles break on the top. Turn the pancake over and cook briefly. Keep pancakes warm in the oven until ready to serve. Serve with real maple syrup!Buttermilk PancakesLooks like a perfect Saturday breakfast to me! Buttermilk Pancakes and Canadian Bacon. What’s your favorite breakfast? Try these Buttermilk Pancakes I’m sure you will enjoy them!

A friend of mine shared this recipe with me over a year ago. I fell in love at first bite! Chocolate and peanut butter are one of my favorite combinations. This pie is a no bake version made with coconut oil. The only sweetener is maple syrup. It is rich and delicious and you will want to cut small pieces when serving.Peanut Butter Pie

Peanut Butter Pie

Crust:
1 ½ cups almond meal
¼ cup cocoa powder
¼ cup maple syrup
3 Tbsp coconut oil
Pinch of salt

Filling:
1 cup of all-natural peanut butter (can also use almond butter!)
¾ cup water
½ cup melted coconut oil
½ cup maple syrup

¼ tsp sea salt

Chocolate Topping
2 Tbsp melted coconut oil
2 Tbsp maple syrup
3 Tbsp cocoa powder

Line an 8 inch spring form pan with parchment paper. To prepare the crust, combine all the crust ingredients in a large mixing bowl. Press the dough evenly into the bottom of the spring form pan. Set aside.

To prepare the filling combine the ingredients in a mixer bowl and blend until smooth. Pour the filling over the top of the crust. Place the pie in the freezer to set until firm. Once firm combine the chocolate topping ingredients and pour over the top of the pie. To create the marbled effect pour the chocolate topping over the top of the filling before it is firm and use a knife to swirl the chocolate and create a marbling effect. Peanut Butter PieTake the pie out of the freezer an hour or so before serving to make it easier to cut.Peanut Butter Pie

This delicious oven pancake can be made with fresh or frozen berries and enjoyed anytime of the day. As my husband says it’s a great excuse to enjoy pure maple syrup! IMG_7973

Blueberry Dutch Baby

2 tsp butter
1 cup milk
¾ cup flour
½ cup egg substitute or eggs to measure 1/3 cup
1 Tbsp coconut oil
1/8 tp cinnamon
Pinch salt
1 cup of fresh or frozen blueberries (optional – I baked my plain)

Preheat your oven to 450 degrees. Place butter in a 9 inch oven proof skillet or glass pie plate. Place in oven and heat until the butter melts.

Meanwhile combine the milk, flour, eggs, oil, cinnamon and salt in a blender and process until smooth, about one minute.

Remove skillet from the oven and swirl so that the butter covers the bottom and sides of the skillet. Pour in milk mixture and sprinkle evenly with blueberries. Bake until the pancake is puffed and lightly browned, about 25 to 30 minutes. Dust with confectioners’ sugar. Cut into wedges and serve at once. Dutch BabyMakes about 4 servings. Delicious with a little yogurt as well. I enjoyed mine with a little of my Blueberry Lemon Sauce!

Back to healthy eating and enjoying this tasty salad! I’ve always enjoyed the combination of apples and walnuts. The addition of fresh cranberries makes this salad pretty and flavorful!Apple Walnut Salad

Apple-Walnut Salad

Ingredients:
¼ cup red wine vinegar
¼ cup fresh cranberries (frozen work well too)
2 TBSP honey
1 TBSP maple syrup
1 TBSP chopped red onion
¼ tsp salt
¼ tsp pepper
¾ cup olive oil

2 packages (5oz each) spring mix salad greens
3 medium delicious apples, thinly sliced
1 cup chopped walnuts, toasted

Make the Cranberry Vinaigrette:
Combine the first seven ingredients in a blender; cover and process until blended. While processing gradually add the oil in a steady stream. Set aside.

In a large bowl toss the salad greens, apples and walnuts. Serve with the cranberry vinaigrette.Apple Walnut Salad

Makes about eight servings.Apple Walnut SaladA perfect accompaniment with your next spring dinner!Apple Walnut Salad

A sure sign of spring in Vermont is the steam rising from the sugarhouses.SugarHouse1 We are lucky enough to have several sugarhouses within walking distance of our home! There is nothing better than pure Vermont maple syrup and once you taste it it is hard to go back to a commercial brand.

Maple syrup is syrup usually made from the sap of the sugar maple. In cold climates, such as Vermont, maple trees store their starch in their trunks and roots before the winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees can be tapped by drilling holes into their trunks and collecting the exuded sap, which is then processed by heating to evaporate much of the water, leaving the concentrated syrup. It takes roughly 40 gallons of sap to make one gallon of maple syrup.Sugaring season has ended.

Indigenous peoples living in northeastern North America were the first groups known to have produced maple syrup and maple sugar and folks have been enjoying it ever since!

Originally the taps were set in the trees and buckets were used to collect the sap. Now you are more apt to see plastic tubing running from tree to tree down into a collection tank.BillsTapsDespite the newer techniques to streamline the sap boiling method it is pretty much unchanged from the early days. Sap is collected and boiled down to obtain pure syrup without chemical agents or preservatives.Maple Syrup

If you’ve never seen the process before, take a trip to Vermont in February or March and observe a sugarhouse in action. Take home some real maple syrup; nothing tastes better on those homemade waffles!waffles, breakfast, prudent living

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