September 21, 2018

Recipe Corner: Maple and more maple

By Ginger Isham

Mother Nature has cooperated by giving us 10 gallons of light robust maple syrup this week. Will there be more? Maybe. Our first taste of maple was for breakfast with buttermilk pancakes, fresh sliced strawberries, an egg and a thin slice of ham. I hope the following recipes will be added to my readers’ maple file.

Creamy Maple Dessert Sauce

1 cup maple syrup

2 tablespoons butter

1/4 cup evaporated milk

1/4 cup coarsely chopped walnuts or pecans

Mix maple syrup and butter in a saucepan. Boil for 3 minutes and cool. Stir in evaporated milk and pecans. Serve over ice cream and/or cake or both.

Maple Shoo-Fly Pie

Filling:

3/4 cup boiling water

1/2 cup dark robust maple syrup

1/2 teaspoon baking soda

Dissolve baking soda in maple syrup and stir until mix is foamy. Add hot water, stir and pour into an 8-inch unbaked pie crust.

Crumb topping:

2 cups flour

pinch of salt

1/2 cup brown sugar

1/2 cup maple sugar

Blend all together and sprinkle thickly on top of filling. Bake at 350 degrees for 30-40 minutes.

Maple Nut Spread

1 eight-ounce package cream cheese

3 tablespoons maple syrup

1/8 teaspoon cinnamon

1/4 cup finely chopped walnuts ( toasted)

Beat all ingredients together except walnuts, stir in last. Chill. Spread on bagels, English muffins or toast of your choice.

Welcome new recipe columnist Ania Robertson! Your horseradish story reminded me of my husband’s mother who use to grind fresh horseradish and cry too.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

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