Recipe Corner

Maple syrup recipes without sugar

March 24, 2011

By Ginger Isham

It has been a romantic week with new maple syrup and favorite old recipes. For those of you who have limited access to syrup, I still hope you can enjoy the following recipes:

Michelle’s Maple Applesauce Muffins
1 cup applesauce (unsweetened)
1/3 cup maple syrup (medium to dark flavor)
1/2 cup oil (scant – try 1/3 cup)
1 3/4 cups whole wheat flour (I use the white whole wheat and include 2 tablespoons wheat germ)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon (I use less)
1/2 teaspoon cloves (I use less)
Raisins, dried cranberries, nuts optional
Mix dry ingredients in a bowl. Mix wet ingredients and add to the dry. Stir until batter is smooth and fold in fruit and nuts. Bake in greased muffin tins on 400 degrees for 15 to 18 minutes. Makes 1 dozen.

My Favorite Indian Pudding
(from the Vermont Maple Syrup cookbook 1974)

4 cups scalded milk
1/3 cup corn meal
1 cup maple syrup (can use 3/4 and get away with it)
1/4 cup butter
Pinch of salt
1 teaspoon ginger
1 beaten egg
1/2 cup light or dark raisins, optional
Heat milk until hot and whisk in the corn meal slowly until smooth and cook until thickens. Stir in maple syrup and cook for 2 to 3 more minutes. Remove from heat and add rest of ingredients. Stir well. Pour into a greased 8-by-8-inch baking dish. Bake at 325 degrees for about 1 1/2 hours. Serve warm with vanilla ice cream.

Maple Broiled Scallops
(from Sweet Maple cookbook by M. Lawrence and R. Martin)

1 pound of lean bacon  (cut into about 4-inch lengths)
2 pounds of sea scallops
1/4 cup maple syrup
Wrap bacon around each scallop and secure with a toothpick. Place on a rack in a baking sheet or broiler pan. Brush with maple syrup. Pre-heat broiler. Broil 3 to 5 minutes about 4 inches from heat. Brush with more maple syrup and broil 2 to 3 minutes more, or until bacon becomes crisp. Delicious!

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