Ingredients for maple bread
3 cups whole wheat flour
1 cup white flour
1 tsp. salt
1 heaping tsp. baking soda
1 cup sweet milk (regular milk)
1 cup sour milk (literally soured milk, can use buttermilk)
1 cup Pure Vermont Robust Maple Syrup
1 cup nutmeats, chopped fine (optional, can use walnuts, pecans or butternuts)
loaves of maple bread
Mix all ingredients thoroughly, Place in 2 well greased pans, bake at 350* for 45-60 minutes. Try serving with Maple Butter.
1 1/2 cup Vermont Maple Vinegar
1/2 cup Vermont Maple Syrup
3 tablespoons chopped fresh sage or 1 tablespoon crumbled dried sage
1/2 teaspoon salt
1/2 teaspoon black pepper
Boil cider until reduced by half. Cool then combine with remaining ingredients. Use as a marinade for chicken, turkey, or pork tenderloin.
Who doesn’t love a good doughnut?! Whether it’s a batch of homemade ones or a box of store bought …..maple cream will take this treat to the next level! The hard part is only having one!
Dougnuts with Maple Cream
http://www.vermontmaplesyrupforsale.com/maple-shop/cream/
Maple Tapioca Pudding
Frogs’ eggs – umm I mean tapioca pudding is one of my favorite quick deserts to make. They require only a few ingredients, fewer dishes, and easy prep time.
Why do I call them frogs’ eggs? When I was a little girl I spent my days outside and if there was a puddle to Read more
Prep Time : 15 minutes
Baking time: 1 hour
Cooling time: 10 minutes
Equipment: Baking sheet, aluminum foil, large mixing bowl, spoon, measuring cups and spoons, cooling rack, cutter ( I used a pizza cutter)
Ingredients:
Directions:
Preheat oven to 375*. Adjust rack to middle section. Line an 18×13 inch rimmed baking sheet with aluminum foil.
In a large bowl combine oats, oil and salt until evenly coated. Spread the mixture evenly on the lined pan. Bake 20-25 minutes, stirring about every 10 minutes.
Roasting oats
Use the same mixing bowl to combine the maple syrup, nuts, fruit, vanilla and spice.
Reduce the oven temperature to 300*. Remove the oats and add them to the maple syrup mixture. Stir until evenly coated and mixed.
mixing roasted oats, almonds, craisins and maple syrup
Use non-stick spray to coat the aluminum foil. Evenly and firmly spread the granola mixture on the baking sheet. Bake until golden about 35-40 minutes.
Remove from oven and allow to cool about 10 minutes on a cooling rack. Cut the granola into bars but leave in the pan to finish cooling. Don’t wait too long to cut as they harden as they cool. My bars were more square pieces then the typical store bought bars and I did end up with small chunks left over. I bagged the bars in separate bags then put the pieces in one bag to be used to make yogurt parfaits. Shelf life is about 2 weeks – my family has yet to test that theory – lucky if it lasts for days around here!
Finished granola
