| |
|
Maple Recipes |
Maple Cream
Cook syrup down to 24 degrees above the boiling point of
water. Do not stir. Put a little butter on sides of
heavy kettle so syrup will not boil over. Cool to room
temperature. Stir until creamy and pour into containers.
It will set up stiffer as it sets. Maple cream is
between butter and peanut butter in consistency
|
Maple Cream
|
|
Oatmeal Maple Cookies
|
Oatmeal Maple Cookies
1/2 cup Crisco
1 1/2 cups flour
1 cup maple syrup
1/2 tsp. salt
1/2 cup milk
2 tsp. baking powder
1 egg, beaten
Add above ingredients together and mix well.
1 1/2 cups oatmeal
1/2 cup chopped nuts
1/2 cup raisins
Mix into the first ingredients. Drop by tablespoon onto
ungreased cookie sheet. bake at 375degrees for ten
minutes. Cool on rack. Makes two dozen.
|
Maple Nut Fudge
2 C. maple pure syrup
1/2 C. chopped nuts
1 T. butter
Candy thermometer
Tall sauce pan
Boil syrup and butter to 236 degrees.
Remove from heat and place in a pan of cold water.
Stir vigorously until color begins to change, then add
nutmeats.
Pour into well-buttered 8" or 10" square pan.
Cut into squares while still warm. |
Maple Nut Fudge
|
|
Simple Maple Sponge Cake
|
Simple Maple Sponge Cake
Serves 10-12
1 cup maple syrup
6 eggs
1 cup flour
(1 tsp. vanilla-optional)
Separateeggs. Put whites in large bowl, yolks in medium
bowl. Sift flourseveral times, put in small bowl. Beat
egg whites until stiff, but notdry. Set aside. Beat
yolks until light, add syrup (and vanilla ifdesired).
Beat again to mix well. Pour yolk syrup mixture into
whitesand fold gently with wire whip until blended.
Gradually add flour 1tbsp. at a time while folding
mixture. When blended, pour in large tubepan. (It seems
to come out best for me if this pan is lightly
greasedwith butter and dusted with flour). Bake at 325º
for about 1 hr. Coolon rack, then remove cake from pan.
This cake is especially good withno frosting but berries
and whipped cream. |
|
|
