July 30, 2014

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Recipe Corner3/19/09


Maple breads

March 19, 2009

By Ginger Isham

Growing up we had baked beans on Saturday nights and also had brown bread with raisins. The brown bread was baked in 1-pound coffee cans. I do not remember any other details, but the bread was delicious warm and spread with butter. For a breakfast treat, slice and toast, then spread with cream cheese. Serve with a fruit salad plate for lunch.

Maple brown bread

1 cup corn meal

1 3/4 cups whole wheat flour

dash of salt

1 teaspoon baking soda

1 cup dark maple syrup

2 cups buttermilk

1 cup raisins, light or dark (optional: try dates and nuts also)

Combine dry ingredients. Mix liquids and stir into dry ingredients. Stir in raisins. Pour into three 4-by-8-by-2-inch greased loaf pans and bake at 325 degrees for about 40 minutes. Cool slightly and turn out on rack.

My favorite maple soda bread (for the Irish)

4 cups flour

1 1/2 teaspoons baking soda

dash of salt

2 tablespoons dark maple syrup

1 1/2 tablespoons caraway seeds

1 cup raisins

1 3/4 cups buttermilk

2 tablespoons oil

Mix dry ingredients. Add oil, maple syrup and buttermilk and stir in raisins. Stir just until all ingredients are evenly moistened, but lumpy. On a well-floured surface, gently knead this mixture about 8 times to form a smooth ball. Cut in half and shape into two balls. Place each ball on an oiled and floured baking sheet and pat into a domed 6-inch round shape. With a sharp knife, cut an X 1/2-inch deep on top of each and brush tops with softened butter. Bake in 375-degree oven for about 35 minutes, until golden brown and bottoms sound hollow.

Maple eggs and toast

Here’s a quick and easy recipe from grandmother’s days:

For each serving, heat to boiling 1/3 to 1/2 cup maple syrup in a skillet. Drop in two eggs, reduce heat and let simmer until eggs are preferred doneness. Remove from heat and pour over a slice of toast. Use a good white bread. If you like sweetness, try Challah bread. Serve with a couple slices of bacon or sausage patties or links.

Ginger Isham was the co-owner of Maple Grove Farm Bed & Breakfast in Williston, a fifth generation family farm on Oak Hill Road where she still lives.

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