The trees are budding and maple season is almost over. I collected some sap from the maple tree’s bucket in our backyard and put it in the freezer for a reminder of this season during the hot summer. I will cook hot dogs or boiled and/or poached eggs in the sap. There are also a couple bags of snow for a cool treat. I most likely will not make this recipe then, but it sure tastes good on damp cold days of spring. It is easier than the Dog Team Tavern’s sticky buns.
Maple Nut Sticky Buns
1 1/4 cups milk
4 tablespoons butter
3 1/4 cups flour
1/4 cup sugar (I use 3 tablespoons)
pinch of salt
2 packages of dry yeast
1 egg, beaten
Heat milk and butter until very warm. In large bowl combine 2 cups flour, sugar, salt, yeast. Pour warm milk over this and add egg. Beat with mixer for 3-4 minutes. Stir in the 1 1/4 cup flour by hand. Cover with wax paper and foil and place in refrigerator overnight. You can let rise at room temperature and complete recipe in one day.
Next morning heat in saucepan:
3/4 cup butter (I use 1/2 cup butter)
1 cup maple syrup (your choice of grade)
3 tablespoons light corn syrup (I use 2 tablespoons sugar and 3 tablespoons water)
1 cup chopped walnuts or pecans
Pour into a greased 9 x 13 baking dish. Remove dough and stir down and drop by tablespoon on top of hot syrup mix. Let rise in warm place for 20-30 minutes. Bake 350-degree oven for 20-25 minutes. Turn out onto a serving dish soon as you remove from oven. You can add cinnamon to the syrup if you so desire.
Maple Broiled Scallops
1 pound lean bacon (I use low-sodium)
2 pounds scallops
1/4 cup maple syrup
Cut bacon into 3- to 4-inch lengths. Wrap bacon strips around each scallop and secure with a toothpick. Place on a wire rack in broiler pan. Brush each with maple syrup. Broil in pre-heated oven for 3-5 minutes about 4 inches from the heat. Turn and brush with maple syrup again and broil for 2-3 minutes. Bacon should be crisp.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.