Isham Farm maple syrup recipes
Mother Nature has had her last fling and brings us another run of sap, for which we are grateful!
Though it has been a long, cold winter and sugaring started late we are reasonably happy. I have found more favorite maple recipes.
Maple Syrup Bars
1/2 cup sugar (I use 1/3 cup)
1/2 cup maple syrup
1/2 cup shortening
1/2 teaspoon vanilla
2/3 cup flour
1 cup oatmeal (regular or quick)
1 cup chopped walnuts
1/2 teaspoon baking powder
Cream sugar, maple syrup, egg, shortening and vanilla. Stir in rest of ingredients. Spread batter into a greased 9×9-inch baking pan. Bake at 350 degrees for 25-30 minutes. When cool, ice with a maple cream icing: beat together until creamy 1 and 1/2 cups confectioners sugar, 4 tablespoons soft butter and enough maple syrup to make spreading consistency.
Cottage Cheese Pie
(from cookbook “The Sugar Bush Connection” by Beatrice Ross Buszek)
1 cup cottage cheese
1 cup milk
3/4 cup maple syrup ( can use 2/3 cup)
1/2 teaspoon cinnamon
pinch of salt
2 eggs, well beaten
Blend all together and put in unbaked pie shell. Bake at 350 degrees until crust is browned and done, about 40 minutes.
Remedy for a spring cold
1 part maple syrup; 1 part lemon juice; 2 parts whiskey; 4 parts ice. Combine, shake well, go to bed and sip slowly.
Other uses of maple syrup
Stir into plain yogurt with fruit and blend until smooth, sweeten cooked oatmeal, a few tablespoons in tomato recipes cuts down on acidity, sweeten your coffee, use in stir fry dishes, sweetener for milkshakes. Maple syrup is a natural sweetener and contains numerous minerals and vitamins, is a natural source of energy.
Robert Frost, who lived in Vermont, once said his state was “milk and sugar country. We get what runs from the trees and what runs from the cow.”‘
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.