May 26, 2018

Recipe Corner: Where is our maple syrup?

by Ginger Isham

We are really missing that liquid gold—spring tonic! In the hope that we will not be disappointed, I am sharing some maple recipes.

Maple Gingerbread (like mother use to make)

2 cups flour

1 teaspoon baking soda

1 teaspoon ginger

1 egg

1 cup sour cream

2/3 or 3/4 cup maple syrup

pinch of salt

Mix all dry ingredients. Beat egg and add sour cream and maple syrup. Combine sets of ingredients, stir and turn into a greased 8- or 9-inch baking pan. Bake 25 – 30 minutes. Serve with whipped cream or homemade, chunky unsweetened applesauce. (Taken from a 1952 Vermont MAPLE recipe book by Mary Pearl.)


Maple Surprise Pudding

1 cup rice

2 cups milk or water

1 cup thick cream (all-purpose will do)

1/2 cup maple syrup

Cook the rice in milk or water until soft. Cool slightly. Whip cream and slowly add maple syrup. Fold into the rice and set in frig until ready to serve. Add your favorite berries, canned fruit, chopped nuts, etc. on bottom or top of pudding.


English Bread Pudding

16 slices day-old, firm white bread

1/4 cup melted butter

1 1/2 cups milk

2 eggs

1/2 cup maple syrup

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

8 oz. dried, mixed fruit, cut up

1 apple, cored, chopped

1/2 cup chopped nuts

Cut bread into 1- 2-inch cubes. Place in a crockpot. Pour milk over bread cubes and let soak for 30 minutes. Stir in dried fruit, nuts, apple. Combine all other ingredients and pour over the bread mixture. Stir well. Cover and cook on low for about 3 hours.

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


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