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On pancakes,
waffles, french toast, to sweeten apple sauce, in milkshakes, tea,
coffee, hot toddies, on fresh fruit (especially grapefruit), to add
flavor to baked beans, to mix with butter and glaze squash, sweet
potatoes, or carrots, on baking powder biscuits, fresh donuts, over ice
cream, hot cereal, corn fritters, baked apples, custards ...
Makes an excellent
spread on breads, rolls, muffins, waffles, breakfast toast (try raisin
toast), french toast, steamed puddings, upside-down cakes. Combine with
nuts, coconut, fruits to fill cream puffs, eclairs, crepes. Mix with
butter (6 tablespoons per cup) and use as a frosting ...
Granulated Maple
Sugar is a great topping on coffee cake, cold cereals, french toast,
oatmeal, grapefruit or crumb cake ... Try it as part of a glaze on
baked ham or roasted cornbeef. Great as a sweetener in hot tea, coffee
or hot toddies as well.
Unopened containers
of maple syrup should be stored in a cool, dry place. Once opened,
maple syrup should be refrigerated. If, after extended storage, mold
should form on the surface of the syrup, the original quality can be
restored. Remove the mold, heat the syrup to boiling, skim the surface,
rinse the container and refill it with the hot syrup.
If It's
Not From The Forest, It's Not
Wild!
Mike Poulin,
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