April 26, 2017

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.


  1. youngvt says:

    I am writing in response to Mr. Hoxworth’s article on transportation costs for the poor in Vermont. I would like to suggest further research on this topic before we simply just give another handout or tax credit. The poor, may, have a higher disproportionate burden on their transportation costs than the wealthier residents of Vermont; however, they also have a lower disproportionate burden on taxes and housing. Pick your evil.
    We can simply just give every poor Vermonter an energy efficient car, gas card, free tuition, renter’s rebate, etc.…but the only way out of poverty is through the combination of education, hard work, and discipline. Education and degrees are not handed out or purchased; a person has to EARN them. This seems to be the only way out of poverty—sorry, there are no shortcuts.
    If we continue this trend of enabling, our entire state will be a welfare state.

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