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Maple Syrup Traditions
By Brenda Hyde
Maple Syrup is well known as a New England tradition, but it's a Midwestern
one as well. Warm days of about 40 degrees and cold
nights are ideal for maple syrup time in the Midwest. The
season only lasts for about eight to 10 weeks. The season ends
when the spring nights warm up and we start seeing buds on the
trees and bushes. Maple Syrup is like no other flavor and it's
expensive because of the labor that goes into producing this
sweet treat, but it's worth it!
You can substitute maple syrup for sugar in any recipe by using
1 1/2 cups syrup for 1 cup of sugar, plus 1/4 tsp. baking soda.
Also be sure to cup back any liquid in the recipe by half.
Maple Oatmeal Cookies
Ingredients:
1 cup minus 2 tablespoons flour
1/4 tsp. salt
1/2 tsp. baking soda
pinch allspice
6 tablespoons butter
1/2 cup maple syrup
1 tsp. grated lemon rind
1 egg
1/2 cup rolled oats (not instant)
Sift dry ingredients, except for oatmeal. Cream butter,
then beat in syrup, lemon rind and egg. Stir in sifted
ingredients, then the oatmeal. Drop by teaspoonfuls
on a lightly greased baking sheet and spread flat
with a fork dipped in granulated sugar. Bake in a
preheated oven of 350 degrees for 10-12 minutes.
Maple Baked Apples
Ingredients:
6 large firm apples
raisins
cinnamon
12 teaspoons maple syrup
Wash apples and remove cores. Place in a
flat baking dish or pan. Fill each apple cavity
with raisins, then add a dash of cinnamon
and two tsp. maple syrup to each. Bake at
350 degrees for 45 minutes or so until apples
are soft. Serve warm with whipped cream and
a sprinkling of crushed pecans if you wish.
Maple Cashew Bark
Ingredients:
1 1/2 cups maple syrup
1 1/2 cups cashew nuts, lightly toasted, unsalted
2-3 tablespoons butter
1 tsp. baking soda
Lightly butter a baking sheet and set aside. Combine
the syrup and nuts in a large heavy pan and slowly
bring to a simmer. Cook, stirring only when necessary,
until the mixture reaches 270 degrees on a candy
thermometer. Stir in the butter and remove from heat.
Quickly stir in soda. Pour immediately onto the buttered
pan and spread with the back of the spoon as thinly
as possible. Cool, then break into pieces. Store in an
airtight container.
Old Fashioned Baked Beans
Ingredients:
6 cups dried beans (northern or navy beans work well)
3/4 pounds thick cut bacon
1 tablespoon dry mustard
1 tsp. black pepper
1/3 cup maple syrup
1 medium onion, diced
Cover beans with boiling water, soak one hour, then
drain. (Or soak overnight in cold water). Cover with
fresh cold water, bring to a slow boil and cook until
beans are near tender but not mushy. Drain, saving liquid.
Chop the bacon and place half in the bottom of a bean pot
or large casserole dish. Combine 1 cup of the bean liquid
with the mustard, syrup and pepper, then mix with the beans.
Place beans in the baking dish over the bacon. Sprinkle the
onions on top and gently push them into the beans with a
wooden spoon. Pour in just enough bean liquid or water to
reach the top layer of beans; just barely. Top with the
remaining bacon. Cover and bake 6-8 hours in a 250 degree
oven, adding more water if beans appear dry. Serves 8-10.
Maple and Rosemary Chicken
Ingredients:
1 cut-up chicken, about 3 pounds
1/4 cup melted butter
1/4 cup maple syrup
1/2 tsp. grated lemon rind
1/2 tsp dried rosemary or 1 tsp. fresh
1 tsp. salt
dash pepper
1/4 cup chopped walnuts
2 tsp. lemon juice
Place chicken in a shallow, buttered
pan. Mix remaining ingredients and pour
over the chicken. Bake uncovered, 50-60
minutes at 325 degrees until done. Baste
occasionally with sauce. Good served
with rice or noodles, spooning sauce
over the finished chicken.
Maple Breakfast Cake
Ingredients:
2 cups flour
4 tsp. baking powder
1 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 egg, beaten
2/3 cup maple syrup
2/3 cup milk
1 1/2 tsp. melted butter
Mix the egg, syrup, milk and melted butter
together. Add to dry ingredients, which have
been combined in a bowl. Turn into a greased
9 inch pan and sprinkle the top with extra
cinnamon and drizzle with maple syrup. Bake
for 35 minutes at 400 degrees.
Oatmeal Coconut Cookies
Ingredients:
1 cup shortening
3/4 cup maple syrup
1 egg
1 1/2 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
dash salt
1 1/2 cups oatmeal
1 cup coconut
Mix ingredients in order given. Drop
by spoonfuls onto a greased cookie
sheet. Bake in a 400 degree oven for
10-12 minutes.
Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is also editor of StandBesideHer.com and has a family friendly blog, On the Front Porch.
Sheila "I am a Christian Woman, a stay home homemaker and a Mom.
My interests: I love to knit, crochet, sew, embrodiery, and quilt. I play the piano, read music, I write Chrisitan poems and writings. I collect teddy bears, angels, hearts and butterflies."
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