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A
to Z
Recipes
March 3, 2010
Always
something to make you think,
laugh and cook.
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Good
morning and
welcome to your Wednesday edition of A to Z Recipes Newsletter.
Even when things are going pretty badly for me, I try to view the glass
as half full, you know? And some things have recently become a
challenge for my family. I could get all down in the mouth about it
but, you know what? We have each other! So many feel they have no one.
I wanted to sleep in this morning (my day off) and maybe indulge in
some self pity, lol. I laugh out loud because that just isn't my style.
I got up at midnight, started compiling and editing and feel much
better because I know this newsletter will make someone smile, perhaps
offer a few ways to make a family happy with good food, and maybe give
someone the incentive to reach for the brass ring. Nothing gets better
by accident and I'm not one to wait around for an accident! Have a
great day, you hear?
The current Monthly Theme topic is announced today.
Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z Recipes.
We're fortunate to have a great issue on tap (pun intended) from Patricia in Charlevoix, MI.
Some of the recipes and other information she has shared really brought
back childhood memories. Isn't it funny how food can do that?
We'll see you here again on Sunday, God willing. Now, here's Patricia...
Remember the little tin house of Maple
Syrup? I recently
spotted one in an antique store and decided to scroll and stroll
through the net for syrup and syrup making. Vermont is the leading U.S.
producer of maple syrup with 929 thousand gallons in 2008, followed by
Maine and then Michigan. Canada, with it's glorious Maple Leaf emblem,
produces more than all U.S. sugar shacks put together. Sounded like an
upcoming issue, so I put out the call for recipes. I was astounded at
the number of my friends and clients who have never tasted "pure" maple
syrup and as a result, few recipes came my way. Thankfully the syrup
producers of the United States and Canada came through with a number of
great sounding recipes.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Québécois sometimes refer to imitation maple
syrup as sirop de poteau ("pole syrup"), a joke
referring to the syrup as having been made by tapping telephone poles.
Click
if you have a submission for the Food For Thought section of
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for posting. Thanks!
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Nodinens (Little Wind), a Mille Lacs Band Ojibwe from central
Minnesota, was 74 in 1910 or so when she told Frances Densmore (a WI
anthropoligist) about sugaring in the old days. She describes going to
and building the winter hunting camp for 6 families. The wigwams would
be insulated with evergreen boughs, dirt, and snow shoveled onto a
framework of logs, covered with birchbark and woven mats.
Toward the last of winter, my father would say "One month after another
has gone by. Spring is near. We must get back to our other work." So
the women wrapped the dried meat tightly in tanned deerskins and the
men packed their furs on sleds or toboggans.
When we got to the sugar bush we took the birch-bark dishes out of
storage and the women began tapping the trees. [Ojiguigun were taps
pounded into cut wedges, sealed around the spiles with hot pitch (or
later drilled) about 3" deep, on the sunny side, about 3' above the
roots. Negwakwun were spiles, made of large elderberry stems, with the
pith pushed out, sharpened at one end, and notched to hold the sap
pail.] We had queer-shaped axes made of iron. (Note: these may have
been pickaxes, wqhose points would make more of a hole than a
wedge-cut.) Our sugar camp was always near Mille Lacs, and the men cut
holes in the ice, put something over their heads and fished through the
ice. There were plenty of big fish in those days; the men speared them.
My father had some wire, and he made fishhooks and tied them on
basswood cord. He got lots of pickerel that way.
A food cache was always near the sugar camp. We opened that, then had
all kinds of nice food that we had stored in the fall. There were
cedar-bark bags of rice, there were cranberries sewed in birch-bark
makuks, and long strings of dried potatoes and apples. Grandmother had
charge of all this. She made us young girls do the work. As soon as the
little creeks opened, the boys caught lots of small fish. My sister and
I carried them to the camp and dried them on a frame over the fire in
the center of our camp.
My mother had two or three big brass kettles (akik) she had bought from
an English trader and a few tin pails from an American trader. She used
these in making the sugar. We had plenty of birch-bark dishes
(biskitenagun, from biskite, ishe bends it, and onagun, a dish) but we
children ate mostly from the large shells we got along the lake shore.
We had sauce from the dried berries sweetened with the new maple sugar.
The women gathered the inside bark from the cedar. This can only be
scraped free in the spring. We got plenty of it for making mats and
bags later.
Toward the end of the sugar season there was a great deal of thick sap
called the "last run" (izhwaga zinzibakwud). We also had lots of food
we had dried. This provided us with food while we were making our
gardens at our summer home.
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Maple
Syrup, a
delicious addition to pancakes, waffles and French toast, and a lot of
other food items.
Vanilla ice cream with a hearty topping of Maple syrup is a delicious
dessert.
Plain old cottage cheese gets transformed into an exotic taste when a
swirl of syrup is placed on each serving.
Oatmeal and other hot cereals also benefit from the rich, golden syrup.
Use Maple syrup in place of sugar in teas, coffee and hot toddies.
Squash takes on an altogether taste and beer is often flavored with
Maple syrup.
Finally, how about a sandwich of peanut butter and banana, swizzled
with a bit of syrup?
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Monthly Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Asian
Recipes"
Our
topic this month is a family favorite for many: Asian Recipes.
We're looking for recipes with an Asian flair which could include
Chinese, Japanese, Thai, Indonesia, Malaysian, etc. The sky's the
limit! It would be helpful if you submit only recipes using ingredients
that regular folks can find. Not many of us can afford to travel to
another town or expensive specialty store to pick up a rare ingredient
that may not be used again. Also, if you're sending a recipe from a
blog, send only the recipe (and photo of final
product, if you wish) and as with all submissions, provide
your source. Let's keep things simple in this theme topic by
sharing recipes people can actually use (and I can easily edit
for publication). I believe we could have a wonderful theme issue if we
remember this. There are delicious recipes which
come to mind in this theme topic... Kung Po Chicken,
Thai Chicken
Curry, Egg Drop Soup, Ginger
Noodles, Fried Rice, Egg Foo
Yong, Hot
& Sour Soup, etc. This is a theme topic that
will become a
keeper.
Please join in the
fun and send in your "Asian
Recipes"
for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of "Asian
Recipes".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or 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.
Please
use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Asian
Recipes".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Asian
Recipes" has a deadline of March
31,
2010,
and will be posted on April 11, 2010.
Please
use this email
link to submit a recipe for theme
recipes: "Asian
Recipes"
As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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I couldn't find any jokes about maple syrup so will tell about my own
goofy experience in making the golden nectar. Just removed from the big
city to a small country town, I was really curious about the making of
maple syrup and decided to give it a try.
First step was to find a huge cast iron kettle - similar to those used
by our ancestors. Next came the purchase of a couple (HAH-HAH) cords of
wood, actually turned out to be 8 or 9. Then came the tapping of the
trees - my honey helped with that part – emptying the pails when they
got full, cook the sap cooking until it reached the right temperature
to thicken. I had little sleep during the next few days as the fire had
to be kept burning at a steady pace. I think we got a half gallon of
sap that year, which wasn't too bad for a city slicker and it sure
tasted good.
The next year I got some smarts and decided to try it in the house -
talk about a bigggggggg mistake. By the time that half gallon of sap
was drawn, the kitchen walls, curtains and windows were dotted with
very sticky maple sap.
Really got smart the third year and used an electric roaster - in a
small shed outside. That was working good – or so I thought.
Temperature was easy to control and the sap was coming along nicely.
UNTIL--- I had to make a quick visit to the neighbors to get
a few more jars. Must have talked too much because when I got home
there was black smoke rolling out of the shed and my honey was doubled
over with laughter - at least I think it was laughter. Sap was charred
black maple candy and the roaster was ruined. Needless to say, the
saying "3 times and you're out", sure rang true. I quit and now buy it
from the local sugar shack.
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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MAPLE
MOUSSE
3/4 cup maple syrup
2 egg whites
1 cup cream, whipped
1/4 cup nut meats
1 teaspoon vanilla
Lady fingers
Boil maple syrup for 1 minute and pour slowly into stiffly beaten egg
whites. After all syrup is added, beat for 3 minutes then set aside. to
cool. Fold in whipped cream, add nuts and vanilla. Place in
refrigerator and chill for 4 or 5 hours. Serve in parfait glasses lines
with lady fingers. If desired top with whipped cream and cherries.
MAPLE BAKED BEANS
Thank you. Irene.
2 cans (2 pound) Bush's beans
1 onion, chopped
1 pound ground beef
1/2 cup brown sugar
1/2 cup ketchup
1/4 cup mustard
1/3 cup pure maple syrup
Fry the beef with onions. When beef and onions are cooked, add
remaining ingredients. Put in ovenproof dish and bake 1 hour at 350
degs.
Note: Pure maple syrup is a "must."
MAPLE CHICKEN
2 pounds chicken pieces
1/3 cup all-purpose flour
1/4 cup vegetable oil
1/2 cup maple syrup
2 tablespoons cider vinegar
2 tablespoons sherry
2 tablespoons soya sauce
2 teaspoons ground ginger
2 cloves garlic, minced
1/2 teaspoon pepper
1/4 teaspoon 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, soya 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.
MAPLE PORK CHOPS
Thank you, Irene.
3 or 4 pork chops or steaks
1/4 cup onions, chopped
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
1/4 cup water
1/4 cup maple syrup
1/4 teaspoon chili powder
Salt and pepper to taste
Brown pork in skillet, add all ingredients. Place in large casserole
dish and bake at 400 degs for 45 minutes.
SALMON SALAD
Thank you, Dorothy.
5 ounce baby romaine lettuce leaves
1/2 cup dried cranberries or dried cherries
1/4 English seedless cucumber, sliced thin
4 ounce white or cremini mushrooms, stems trimmed, sliced thin
1 pound salmon filet, boned and skin removed
Kosher salt and fresh ground black pepper
2 teaspoons olive oil
1/3 cup orange juice
2 teaspoons low-sodium soy sauce
2 teaspoons maple syrup
Balsamic vinegar and extra-virgin olive oil (optional)
In a large bowl, combine lettuce, cranberries, cucumber and mushrooms,
and set aside.
Cut salmon into two-inch chunks, and season with salt and pepper. Heat
olive oil in a deep saute pan over low heat, and add the salmon. Stir
2-3 minutes, to "seize" the outside of the fish. Add orange juice, soy
and maple syrup, and cook, basting the fish with the liquid, for 5
minutes, until the fish is just cooked but not overdone. Remove fish
from the pan and add it to the salad bowl. If necessary, boil down the
pan juices to desired consistency, and pour over the salad. If you
wish, or if you need more dressing for the salad, add a tablespoon or
two of good balsamic vinegar and extra-virgin olive oil, and toss to
combine.
MAPLE CANDY
2 cups maple syrup
In a heavy-bottomed 4-quart pot, boil maple syrup on medium-high heat
to 235 degrees F, stirring the surface occasionally to keep it from
boiling over.
Immediately remove the pot from the heat, leaving the thermometer
clipped to the side, and place the pot on a wooden board to cool. (Do
not touch the syrup while it is cooling, or large crystals will form.)
Cool the mixture to 175 degrees F, approximately 10 minutes.
Beat the mixture rapidly and continuously with a wooden spoon until the
syrup becomes lighter in color, thick and creamy and begins to lose its
gloss (about 4 to 5 minutes).
Pour into rubber maple-sugar molds or a buttered pan.( If using a pan,
score into squares immediately). Set aside to cool.
When the candies are cool, turn the molds upside down and remove.
Candies will store up to 1 month in a container in a cool, dry space.
Makes 18 to 20 one ounce maple leaves.
MAPLE CREME
4 cups pure maple syrup
A few drops of butter or vegetable oil
A large pan or sink full of cold water
Fill pan partially with water and a candy thermometer. Bring to a boil,
and note the temperature of the boiling water. Empty the pan.
Place maple syrup in a deep pan (the boiling syrup will foam up fairly
high when boiling). Add a few drops of oil or butter. (This helps to
keep foam down).
Boil carefully over high heat without stirring, until temperature of
the boiling syrup is 24 degrees above the boiling point of the water,
as noted earlier. Watch carefully as the temperature climbs higher. It
can get too hot very quickly near the end. If your pan boils over,
you'll have a real mess! If it cooks too long it can scorch, even catch
fire. Watch it carefully. (This is not a place for children nearby, as
the boiling syrup is VERY hot and can stick and burn).
Remove from heat, and place immediately into a large pan or sink of
very cold water to cool. Do not move, stir, or disturb the syrup during
cooling. You can gently add some ice cubes to the water bath if
necessary.
Cool to near room temperature. (Hold the back of your hand close to the
surface. It's cool enough when you don't feel any heat radiating off
the surface anymore.)
Remove from water bath and stir slowly with a wooden spoon until it
loses its gloss and starts to get opaque. You will notice a change in
the color of the liquid. This will take a strong hand and some time. It
will get to the consistency of peanut butter when finished. Spoon into
containers and keep refrigerated.
NOTE: Use this creamy maple syrup spread on bread, pancakes, muffins,
toast, and biscuits.
Source: Special thanks to all Canadian Maple Syrup Producers
MAPLE CORN BREAD
1 1/3 cups sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2/3 cup cornmeal
2/3 cup milk
1/3 cup maple syrup
2 eggs, lightly beaten
1/4 cup butter, melted
1/4 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.
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 -see note
Fresh ginger about the size of a quarter (or a dash of ground ginger)
4 cups shredded red cabbage
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.
Note:Stirred sugar, also known as Indian sugar, is made by heating
maple syrup until the temperature is 45° to 50° F above the boiling
point of water. It is then allowed to cool to about 200° F, and stirred
until it granulates and ends in dry crumbs.
MAPLE CAKE DESSERT
1 lemon cake mix ( white cake is fine too)
1 can (19 ounce) unsweetened crushed pineapple
1/4 cup maple syrup
Mix pineapple and syrup together and set aside.
8 ounce Philadelphia Cream Cheese
1 1/2 milk
1 tablespoon 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 50 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, 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.
MAPLE GINGER CAKE
1/2 cup white sugar
2 tablespoons shortening
1 egg (beaten well)
1 teaspoon soda
1/2 teaspoon salt
1/4 cup molasses
1/4 cup pure maple syrup
1/2 cup sour milk
1 teaspoon 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.
SQUASH DELIGHT
2 pound squash, cooked and mashed
2 tablespoons maple syrup
1 medium onion, chopped fine
1 cup shredded carrot
1 cup sour cream
1 can cream of chicken soup
8 ounce package 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.
Source: Special thanks to all Michigan Maple Syrup Producers
STUFFED BAKED APPLES
6 baking apples
3 tablespoons butter
1 cup finely chopped pitted dates
1/4 cup water
1/4 cup chopped walnuts
1 cup maple syrup
1 cup (canned) mandarin oranges, cut up
Core apples. Remove 1-inch peel from top of each and arrange in baking
dish. Combine dates, walnuts, mandarin oranges, and butter. Add water.
Cover baking dish after stuffing apples. Bake at 375 degrees F for
about 35 minutes. Uncover. Bake 20 minutes longer; baste 3 times with
maple syrup. During cooking, baste at intervals.
MAPLE TREATS
1 tablespoon butter
1 cup maple syrup
3 tablespoons water
3 quarts popped corn or mixed cereal and nuts
Boil together butter, water, maple syrup. Boil until forms soft ball in
cold (not ice) water. Add popped corn or mixed cereal and nuts. Stir
briskly until mixture coats popped corn evenly. Continue stirring until
cools, when each morsel will be separately coated.
MAPLE BARBECUE
3 pounds spareribs
1 teaspoon Worcestershire sauce
3/4 cup pure maple syrup
1 teaspoon salt
1 tablespoon tomato catsup
1/4 teaspoon dry mustard
1 tablespoon cider vinegar
1/8 teaspoon black pepper
1 tablespoon finely chopped onion
Place spareribs into a saucepan and add enough water to cover. Bring to
a boiling point, reduce heat, and simmer 30 minutes. Drain. Mix maple
syrup, tomato catsup, vinegar, onion, Worcestershire sauce, salt,
mustard, black pepper together in a small bowl. Place spareribs in a
shallow baking pan and pour about half the maple sauce over the ribs.
Bake in 350-degree F oven, 30 minutes or until tender. Turn and baste
occasionally with remaining sauce while baking. Broil 5 minutes to
finish browning.
MAPLE GLAZED HAM
1 6-8 pound fully cooked ham
1/3 cup maple syrup
Cloves
Bake ham about 1/2 usual time. Drain off drippings. Score fat
diagonally into diamonds. Center with cloves. Pour maple syrup over
ham. Bake 15 minutes. Repeat twice. An additional 30-minutes cooking
time produces a golden brown glaze.
MAPLE GLAZED FRANKFURTERS
1 pound wieners
1 tablespoon soy sauce
2 tablespoon melted butter
1 tablespoon maple syrup
Combine butter, each of soy sauce and maple syrup. Score each wiener
several times. Put into a skillet and cover with syrup mixture. Simmer
15 min. turning off heat.
MAPLE SYRUP SALAD
1/4 cup maple syrup
1/2 cup nuts
8 ounces cream cheese
1 1/2 cup crushed pineapple
2 drops food coloring (Green or red)
1 package whipped topping or whipped cream.
1/2 cup chopped dates
Fold cream into rest of ingredients, refrigerate for 4 hours, and then
freeze if desired.
Source: Special thanks to all Minnesota Maple Syrup Producers
BAKED EGGS IN MAPLE TOAST CUPS
3 slices of bacon
1 ½ tablespoons maple syrup
1 1/2 tablespoons butter
6 slices of bread
6 eggs
Preheat oven to 400°F. Cook bacon until crisp and break into small
pieces. Melt butter and add syrup. Remove bread crusts. Flatten bread
with rolling pin. Brush bread with syrup mixture and pat slices into
buttered muffin tins. Sprinkle bacon pieces into bottom of each
bread-lined cup. Break an egg into each cup and bake at 400°F for 15
minutes until egg is set. Serve with additional syrup.
MAPLE BEEF TERIYAKI
1/4 cup pure maple syrup
1/4 cup tamari or soy sauce
2 tablespoons vegetable oil
2 tablespoons sesame oil
1 tablespoon five-spice powder
2 pounds lean beef, sliced across the grain into 1/4 in strips
Mix the maple syrup, tamari, vegetable oil, sesame oil, and five spice
powder together. Add the meat and toss well to coat it all. Cover and
refrigerate overnight; stir occasionally. Drain the meat and pat dry
with paper towels. Thread the meat onto skewers. (If using wooden
skewers, soak them in water for 30 minutes before threading on the
meat). Grill or broil the meat until tender, turning occasionally,
about 6 minutes total for medium rare.
MAPLE HAM PEACHES
1 egg, beaten
1/2 cup soft bread crumbs or crushed cereal
1 pound cooked ham, ground
1/8 teaspoon ground cloves
1/2 cup pure maple syrup
1 teaspoon prepared mustard
12 peach halves, drained if canned
Parsley to garnish
Maple syrup to baste
Preheat oven to 350° F. Combine egg, crumbs, maple syrup, cloves,
mustard and ham. Shape into 12 balls. Drain peach halves and place a
ham ball in center of each. Bake for 25 min. in a greased shallow pan.
Baste once or twice with additional maple syrup to prevent drying out.
Five minutes before baking time is up, garnish with chopped parsley. A
delicious luncheon dish.
WHIPPED MAPLE SQUASH
1 butternut squash, about 1 ½ lbs
3 tablespoons butter, softened
1 tablespoon maple syrup
3/4 teaspoon salt
1/4 teaspoon nutmeg
Peel and dice squash. Cook in a small amount of salted water until
tender. Drain. Whip until smooth. Add remaining ingredients, stirring
well. Sprinkle with additional nutmeg before serving. Serves
SHIRLEY'S ALL-SEASON SUET
1 cup crunchy peanut butter
1 cup lard (no substitutes)
2 cups quick cook oats
2 cups corn meal
1 cup whole wheat flour
1/2 cup maple syrup
Melt the lard and peanut butter. Stir in remaining ingredients. Pour
mixture into 9x9 pan (1 1/2 thick). Allow cooling, cut into squares.
Store in freezer.
Source: Special thanks to all New York State Maple Syrup Growers
MAPLE CHEESECAKE BARS
Maple Short-crust:
3/4 cup butter - softened
1/3 cup pure maple syrup
1/2 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
Cheesecake:
1 pound (two 8 oz packages) cream cheese, softened
1/2 cup sour cream
2 eggs
3/4 cup pure maple syrup
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 cups chocolate chips, melted
8 oz jar pure Maple Cream
Preheat oven to 400°F. Prepare Maple Short-crust: Cream butter. Beat in
maple syrup and vanilla. Add flour and salt and blend. Press into
9”x13” pan. To assemble cheesecake pour melted chocolate over crust,
spread with about 3/4 of the jar of maple cream, and set aside. Beat
cream cheese, scraping sides of bowl, until light and completely
smooth. Beat in sour cream, then eggs (one at a time). Gradually beat
in maple syrup followed by vanilla and lemon juice. Pour over
chocolate. Bake 15 minutes at 400°F, then reduce heat to 350°F and
continue to bake for 30 minutes. Cool and chill. Drizzle with the
remaining maple cream and some melted chocolate before cutting bars.
Serve with fresh whipped cream. 24 bars.
CHICKEN BREASTS WITH SOY MAPLE GLAZE
4 Boneless skinless chicken breasts
2 cups maple syrup
1/4 cup lite soy
1 cup water
1/4 cup granulated maple sugar
2 inch piece fresh ginger, sliced
3 whole cloves garlic
2 tablespoons whole coriander
Add all ingredients to sauce pan and simmer 20 minutes. Strain through
fine mesh sieve. Pan sear four boneless chicken breasts. Preheat oven
to 325°F. Place seared breasts in shallow baking pan and pour glaze on
top, basting with glaze every five minutes; and bake uncovered 15
minutes or until done.
MAPLE AND PARSNIP SOUP
3 pounds parsnips - peeled & sliced 1/4 inch thick
1 large white onion - peeled & sliced 1/4 inch thick
8 cups water
1 large bay leaf
1 cup pure maple syrup
1 cup heavy cream
Salt & white pepper
Lightly brown parsnips and onions with vegetable oil in sauce pan,
season lightly with salt and white pepper. Add water, maple syrup, bay
leaf, and cover. Keep flame low and simmer until tender. Pull out bay
leaf and puree all remaining ingredients until smooth in a food
processor. Pour ingredients back into pot, add heavy cream, and reheat
being careful not to boil. Season to taste with salt and white pepper.
Drizzle with maple syrup and serve warm with crusty bread.
MAPLE GLAZED CARROTS
6 medium carrots
3 tablespoons pure maple syrup
3 tablespoons butter
½ teaspoon ginger
1 tablespoon granulated maple sugar
Salt & pepper to taste
Clean, wash and slice carrots, steam until tender in covered pan. Melt
butter. Add maple syrup and ginger to melted butter. Simmer carrots in
this mixture until glazed. Sprinkle with maple granulated sugar before
serving.
Serves 4
MAPLE MONKEY BREAD
2 (7.5 oz packs) refrigerated biscuits
Granulated Maple Sugar with cinnamon
½ cup butter, melted
½ cup pure maple syrup
½ cup chopped walnuts (optional)
Preheat oven to 350° F. Spray 10" bundt pan with non-stick cooking
spray. Cut biscuits into quarters. Dip in melted butter then roll in
maple/cinnamon sugar and put in bundt pan in layers. Sprinkle chopped
nuts as you go if desired. Combine remaining butter and maple syrup and
pour over top. Bake for 25-30 minutes or until golden brown. Be careful
not to overcook or scorch. Immediately invert onto plate and pull
pieces apart to serve.
8 – 10 Servings
Source: Special thanks to all Pennsylvania Maple Syrup Growers
MAPLE HOLIDAY EGG NOG
6 eggs, separated
1 cup maple syrup
3/4 cup sugar
1 teaspoon vanilla
2 quarts milk
1/2 teaspoon salt
Combine egg yolks and 1/4 cup sugar; mix until thick and lemon-colored.
Beat egg whites until soft peaks form; gradually add 1/2 cup sugar,
beating until stiff peaks form. Fold egg yolk mixture into egg whites.
Stir in milk, maple syrup, vanilla and salt. Chill. Serve with whipped
cream and grated nutmeg, if desired.
Approx. 13 half cups
OATMEAL MAPLE PANCAKES
1/4 cup maple syrup
1 cup pancake mix
3/4 cup milk
1/2 cup quick cooking oatmeal
1 egg
2 tablespoons melted shortening
Combine syrup, milk & egg. Add pancake mix, oats &
shortening. Beat lightly until blended. Bake on hot griddle, greased.
Makes about 1 dozen, 4-inch pancakes.
MAPLE PECAN PIE
1/4 cup butter
1/2 cup sugar
1/2 teaspoon salt
1 cup maple syrup
3 eggs
1 cup broken pecan halves
1 unbaked 9" pastry shell
Melt butter; add sugar, salt, maple syrup and eggs. Beat the mixture
until well blended. Add the pecans, breaking large halves in two. Pour
filling into the unbaked shell. Bake at 375 degrees for about 35
minutes or until a knife inserted in the filling comes out clean. Cool
pie before serving.
MAPLE SUGAR BERRY DELIGHT
3 tablespoons maple sugar
1½ cups each fresh or frozen blueberries and raspberries
5 ounces organic dark chocolate
1/4 cup water
6 ounces firm silken tofu
Melt chocolate and maple sugar in a double boiler over medium heat.
Place tofu, water and melted chocolate in a blender and blend until
smooth. Remove to a bowl. Place chocolate pudding in a bowl and top
with a generous amount of berries. If you use frozen berries, thaw and
drain well before adding. You may want to save juice as frozen berries
thaw and drizzle over Berry Delight for extra flavor and nutrition.
BAKED FRENCH TOAST
Thank you, Susan.
1/2 cup brown sugar
1/2 cup butter
1/2 cup maple syrup
1 loaf French Bread
5 eggs
1 1/2 cup milk
1 tsp vanilla
Melt together the brown sugar, butter, and syrup. Pour into 9x13
greased pan. Slice French Bread into 3/4 inch slices and layer tightly
into pan. Mix eggs, milk and vanilla, beating well. Pour over bread.
Cover and refrigerate overnight. Uncover, bake at 350° F for 30-40
minutes, until lightly browned. Invert onto large platter.
Serves 6
MAPLE PECAN CORN BREAD
1/3 cup maple syrup
1 cup all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons butter or margarine, softened
2 tablespoons brown sugar
2 eggs
3/4 cup buttermilk
3/4 cup chopped pecans
Additional maple syrup, optional
Combine flour, cornmeal, baking powder, baking soda and salt; set
aside. In a mixing bowl, combine butter, sugar and eggs; mix well. Add
syrup and buttermilk. Stir in dry ingredients just until moistened.
Stir in pecans. Pour into a greased 8 1/2-in. x 4 1/2-in. x 2 1/2-in.
loaf pan. Bake at 350 for 35-40 minutes or until bread tests done. Cool
for 10 minutes in pan. Serve warm with syrup if desired or allow to
cool.
MAPLE SALAD DRESSING
½ cup maple syrup
½ cup vinegar
½ cup salad oil
1/3 cup catsup
2 teaspoons salt
1 medium onion, chopped
Combine all ingredients. Blend well. Keep the maple dressing
refrigerated until serving time.
Makes about 2 cups salad dressing.
Source: Special thanks to all Vermont Maple Syrup Producers
OLD-TIME MAPLE GINGERBREAD
1 egg
1 cup sour cream
1 cup dark maple syrup
1 teaspoon ginger
1/2 teaspoon salt
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
Mix all ingredients together, and pour into greased bread pan. Bake at
350 degrees for approximately 1 hour or until toothpick test comes
clean. Serve with maple cream or butter.
SUGAR ON SNOW
Parties have been a traditional spring-time favorite in Vermont for
over 200 years and sugar on snow is traditionally served with raised
doughnuts, sour dill pickles, and coffee.
To make your own Sugar on Snow: Heat the syrup without stirring to 233
degrees. Pour or drizzle (again without stirring) the syrup immediately
over the packed snow or crushed ice to form a thin coating. The taffy
is soft, so the easiest way to eat it is to wind it up with a fork and
enjoy!
MAPLE SYRUP PUDDING
1 cup flour
1/2 teaspoon salt
1 1/2 teaspoon baking powder
1/4 cup dark brown sugar
1/2 cup milk
1 teaspoon vanilla
1/4 cup melted butter
Raisins or nuts
Mix all ingredients together. Place batter in 1-quart casserole.
Sprinkle with raisins or chopped nuts.
In a saucepan, bring 3/4 cup maple syrup and 1/3 cup water to a boil.
Pour this over the batter and bake in 350 degree oven for 35-40
minutes. Serve warm with light cream.
MAPLE TERIYAKI SALMON
1/3 cup apple juice
1/3 cup maple syrup
3 tablespoons soy sauce
2 tablespoons finely chopped onion
1-2 minced garlic cloves
4 salmon fillets
In a bowl, combine the first five ingredients; remove 1/2 cup for
basting (cover and refrigerate). Pour remaining marinade into a large
resealable plastic bag. Add salmon, seal bag and turn to coat both
sides. Refrigerate for 1-3 hours.
Drain and discard marinade. Broil salmon 4" from heat for 5 minutes.
Baste with reserved marinade and broil 10 minutes longer or until fish
flakes easily with a fork, basting frequently.
MAPLE ROASTED PECANS
4 cups pecan halves
1 cup powdered sugar
2 ounces maple syrup
Heat pecans and powdered sugar in a saute pan over low-medium heat
until caramelized, folding constantly. When the sugar has almost
completely caramelized, stir in the maple syrup. Cook for 3 more
minutes, stirring constantly. Spread evenly on a sheet pan lined with
parchment paper and separate the pecans.
MAPLE BRAN MUFFINS
1 cup flour
1 teaspoon baking soda
1 cup bran flakes
1/3 cup raisins
1/2 cup chopped walnuts
1 cup maple syrup
1 cup sour cream
2 eggs
Topping:
2 tablespoons maple syrup
2 tablespoons butter, melted
Preheat oven to 400 degrees. Grease a jumbo 6-muffin tin and set aside.
Put the flour and baking soda into a medium-size bowl. Add the bran
flakes, raisins and walnuts. Combine the maple syrup, sour cream and
eggs in a small bowl; add to the dry ingredients and stir until just
blended. Fill the muffin cups with the mixture. Bake for 20-22 minutes,
or until the muffins are golden brown.
Mix melted butter and maple syrup, brush over warm muffins, dust with
confectionery sugar.
Source: Special thanks to all Wisconsin Maple Syrup Producers.
NO-BAKE MAPLE COOKIES
2 cups maple sugar
½ cup milk
½ cup shortening
½ teaspoons salt
1 teaspoon vanilla
3 cups quick oats
6 tablespoons peanut butter
Bring the maple sugar, milk, shortening, salt and vanilla to full
rolling boil, stirring constantly. Remove from heat. Stir in oats and
peanut butter. Drop on waxed paper by spoonfuls. Let set about 1 hour
or until firm.
MAPLE CRESCENTS
1 cup butter
5 tablespoons white sugar
2 cups flour
1 teaspoon vanilla
Mix in the order given and roll into crescent shapes. Bake at 350
degrees for 15 – 20 minutes. Cool on plate and store covered.
Makes 3 dozen.
MAPLE FUDGE
2 cups maple syrup
3/4 cup light cream
2 1/2 tablespoon butter
Heat to approximately 236 degrees F. then cool to 120 degrees F. Beat
until creamy.
MAPLE MEATBALLS
1 pound hamburger
3/4 cups oatmeal
1 egg
1/4 cup maple syrup
Combine in large bowl and then make meatballs. Brown and cook meatballs
until done, then place in crockpot with 1 pint maple syrup and heat.
MAPLE APPLE PIE
5 cups sliced apples
½ cup sugar
2 tablespoon flour
½ teaspoon cinnamon
Dash of salt
Dash of nutmeg
¼ cup maple syrup
½ cup sour cream
Pastry for double crust 9" pie
Combine dry ingredients and sprinkle 2 tbsp. of it over bottom of pie
crust. Add the rest to apples, along with maple and sour cream and
stir. Turn into pie and cover with lattice top. Bake at 425°F for 15
minutes, then bake at 325°F for 45 minutes longer or until nicely
browned. Remove from oven and cool.
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FIELD
& TREE OATMEAL
Thank you, Irene.
1/2 cup maple syrup
1/2 cinnamon stick
3 whole cloves
1/2 cup old-fashioned rolled oats
1 cup water
2 tablespoons firmly packed light brown sugar
2 tablespoons canola oil
1/2 cup whole-wheat (whole-meal) flour
1/2 cup all-purpose (plain) flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup 1 percent low-fat milk
1/4 cup fat-free plain yogurt
1 banana, peeled and mashed
1 egg, lightly beaten
In a small saucepan, combine the maple syrup, cinnamon stick and
cloves. Place over medium heat and bring to a boil. Remove from heat
and let steep for 15 minutes. Remove the cinnamon stick and cloves with
a slotted spoon. Set the syrup aside and keep warm.
In a large microwave-safe bowl, combine the oats and water. Microwave
on high until the oats are creamy and tender, about 3 minutes. Stir in
the brown sugar and canola oil. Set aside to cool slightly.
In a bowl, combine the flours, baking powder, baking soda, salt and
ground cinnamon. Whisk to blend.
Add the milk, yogurt and banana to the oats and stir until well
blended. Beat in the egg. Add the flour mixture to the oat mixture and
stir just until moistened.
Place a nonstick frying pan or griddle over medium heat. When a drop of
water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the
pan. Cook until the top surface of the pancake is covered with bubbles
and the edges are lightly browned, about 2 minutes. Turn and cook until
the bottom is well browned and the pancake is cooked through, 1 to 2
minutes longer. Repeat with the remaining pancake batter.
Place the pancakes on warmed individual plates. Drizzle with the warm
syrup and serve immediately.
Source: Mayo Clinic
PORK MEDALLIONS
1 16-ounce pork tenderloin
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary,
crushed
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil or cooking oil
2 medium pears, peeled and coarsely chopped
1/4 cup pure maple syrup or
2 tablespoons dried tart red cherries, halved
2 tablespoons dry white wine or apple juice
Trim fat from meat. Cut meat into 1/4-inch slices. In a medium bowl
combine rosemary, thyme, salt, and pepper. Add meat slices; toss to
coat. In a large skillet cook meat, half at a time, in hot oil for 2 to
3 minutes or until meat is slightly pink in center, turning once.
Remove meat from skillet; set aside.
In the same skillet combine pears, maple syrup, dried cherries, and
white wine. Bring to boiling; reduce heat. Boil gently, uncovered,
about 3 minutes or just until pears are tender. Return meat to skillet
with pears; heat through.
To serve, use a slotted spoon to transfer meat to a warm serving
platter. Spoon the pear mixture over meat.
MAPLE OAT SCONES
1-1/4 cups unbleached all-purpose flour
1/2 cup golden flax seed meal
1/2 cup quick-cooking oats
2 tablespoons sugar
1/2 teaspoon kosher salt
1 tablespoon baking powder
2 tablespoons maple syrup
2-1/2 tablespoons butter, cut into small chunks
1 large egg
1/2 cup 2% milk
1/2 teaspoon maple extract
1/2 cup coarsely- chopped pecans
For Glaze (optional):
1 tablespoon orange juice
1/2 cup powdered sugar
Preheat oven to 425 degrees F. Place flour, flax seed meal, oats,
sugar, salt and baking powder in the work bowl of a food processor
fitted with a metal blade. Pulse several times until the mixture takes
on the texture of a flour. Add the maple syrup and butter pieces to the
food processor and pulse until the butter is evenly distributed. Add
the egg, milk and maple extract and process until a sticky dough is
formed.
Note: If you are buying flax seed meal for the first time, be sure to
buy ground flax seed meal. Whole flax seeds are not easily absorbed by
the body and do not provide the heart health benefits of ground flax
seeds. Since ground flax seed meal can go rancid, be sure to store it
in the refrigerator.
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CHICKEN
BREAST
1 small onions, finely chopped
1 can (15 ounce) tomato sauce
1 tablespoon mustard, prepared
2 tablespoons cider vinegar
1/4 cup maple syrup
1 teaspoon Worcestershire sauce
6 boneless skinless chicken breasts
Cooking spray
In a medium saucepan, combine the onion, tomato sauce, mustard,
vinegar, maple syrup and Worcestershire sauce. Heat and simmer for 15
minutes. Coat the grill with cooking spray and preheat for 5 minutes.
Place the breasts in the grill and spoon 1 tablespoon of the sauce over
each piece. Grill for 2 minutes, add a spoonful of sauce and grill for
4 to 5 minutes more. Pass the remaining sauce with the chicken.
MAPLED APPLE
1 large tart Apple - Granny Smith or Gala
1 teaspoon Olive oil
1 tablespoon lemon Juice -About 1/2 a small lemon
1/2 teaspoon lemon zest
1 teaspoon ground cinnamon - ground
2 tablespoons maple syrup
Core and thinly slice the apple (about 1/4 inch slices). Squeeze the
lemon juice and peel off a small amount of rind. Carefully slice away
the white pith leaving mainly the colored portion of the peel. Very
finely dice this skin. Or use a zester to cut off fine strips of peel.
Place the olive oil in a warm pan then add the apples and saute them
gently for a couple of minutes. Sprinkle the cinnamon over the apples
then add the lemon zest. After another minute or so they should start
to lightly brown. Add the lemon juice (this will stop the browning) and
remove the pan from the heat. Add the maple syrup, mix and allow to
cool slightly..
1/4 cup serving contains an estimated:
Cals: 34,fatCals:11, Total Fat: 1g
SatFat: 0g, PolyFat: 0g, MonoFat: 1g
Chol: 0mg, Ma: 13mg, K: 44mg
TotCarbs: 6g, Fiber: 1g, Sugars: 3g
NetCarbs: 5g, Prot: 0g
GLAZED YAMS WITH ORANGE AND CRANBERRIES
4 3/4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1
-inch pieces
3/4 cup pure maple syrup
6 tablespoons (3/4 stick) butter, melted.
1 - 1/2 teaspoons grated orange peel.
6 tablespoons dried cranberries.
Chopped fresh parsley
Preheat oven to 350F. Cook yams in large pot of boiling salted water 3
minutes.
Drain; transfer to 13x9x2-inch glass baking dish. Blend syrup, butter
and peel in small bowl; pour over yams. Sprinkle with salt and pepper;
toss to coat. Bake for 1 hour.
Per serving:
Calories 170, Calories from fat 80,
Total Fat 9 g, Saturated Fat 5 g, Cholesterol, 40 mg, Sodium 210 mg,
Total Carbohydrates 19g, Dietary Fiber 2 g, Sugars 6 g, Protein 3 g,
Dietary Exchanges per serving:
3/4 Bread Exchange
1/2 Fruit Exchange
1/2 Fat Exchanges
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APPLES
DOUBLETREE
2 apples, halved & cored
1/4 cup maple syrup
1 tablespoon butter, melted
1/2 cup Water
Place the apples in a tightly fitting baking dish, cut side up. Mix the
remaining ingredients and pour over the apples. Bake at 350 ,
uncovered, for 1-1/2 to 2 hours, or until the apples are soft and the
syrup has reduced and is fairly thick. Baste 3 or 4 times during the
baking process.
Note: Apple seeds came from England but maple syrup was on the U.S.
shore waiting for their arrival.
MAPLE SYRUP SOUFFLE
1/2 cup sugar, powdered
2 teaspoon baking powder
1 cup maple syrup
4 egg whites
Preheat oven to 375 degrees F. Beat the egg whites. Add slowly the
sugar and baking powder, turning slowly with a spatula. Slowly add the
maple syrup, turning with a spatula. Grease a souffle dish with butter.
Bake at 375 degrees F. for 30 minutes. Serve immediately.
CHICKEN ALA HAM
2 boneless chicken breasts
All-purpose flour
Salt and pepper
2 large mushrooms, finely chopped
1/4 cup cooked ham, finely diced
1/4 teaspoon dried chives
3 tablespoons butter
1 onion, thinly sliced
Pinch savory
1/4 cup maple syrup
1/2 cup water
Roll each breast in flour seasoned with salt and pepper to taste. In
skillet, saute mushrooms, ham and chives in 1 tbsp. butter. Slit thick
portion of each chicken breast to form pocket; insert spoonful of ham
mixture. Secure with skewers.
Add remaining butter to skillet; brown chicken breasts over medium
heat. Arrange in shallow casserole. Saute onion in remaining drippings;
add savory. Spoon over chicken. Pour 1 tbsp. maple syrup over each
chicken breast. Add water to skillet and stir up browned bits from
bottom of pan; pour into casserole. Bake, uncovered, in 350 F oven for
30 to 40 minutes. Remove skewers before serving.
CREAMY RICE
1/4 cup rice
3/4 cup milk
1/2 cup heavy whipping cream
2 tbl sugar
1/4 teaspoon vanilla extract
Dash salt
2 tablespoons maple syrup
Place the rice and milk in a heavy-bottomed saucepan with a lid. Bring
to a boil; watch until this happens. Turn the heat to simmer, cover the
pot and check it after about 10 minutes. Gently stir the rice with a
fork. You want the rice to absorb all of the milk and get tender in the
process. This shouldn't take more than 20 to 25 minutes. Check often
and be patient. This first time will make next time easy.
When the rice is tender, remove the saucepan from the heat. Let it
cool. Pour the cream into a mixing bowl and add the sugar, vanilla and
salt, stir and taste. Add another spoonful of sugar if it isn't sweet
enough for you. Beat the cream until it holds stiff peaks. Stir the
cream into the rice. Serve in small bowls and drizzle a little maple
syrup on top.
MAPLE MILKSHAKE
1 cup milk
3 teaspoons maple syrup
Small scoop of ice cream
Place all ingredients in blender and blend until well mixed, or shake
all ingredients well and serve.
Serves one.
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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