March 19, 2009 at 8:00 a.m.
Maple syrup is used in so many ways. We drizzle it (or pour it) over pancakes, waffles, bread puddings and use it to flavor cakes, cookies, puddings, hot and cold drinks, baked beans, breads and however you wish to use it. When you see a recipe that calls for maple syrup, don't use Mrs. B's or Hungry J's syrup. I know pure maple syrup is more expensive than other syrups, but it's worth the money spent and since pure maple syrup is sweeter tasting than sugar or honey, recipes using this delicate syrup call for less sugar added. The calcium and potassium in it are another bonus over using sugar.
Let's use recipes using the pure maple syrup.
MAPLE SYRUP CAKE
1/3 c. shortening
1/2 c. sugar
3/4 c. maple syrup
2-1/4 c. cake flour or 2 c. regular flour
2-1/2 t. baking powder
1/4 t. salt
1/2 c. milk
3 egg whites
In a mixing bowl, cream shortening and sugar; stir in syrup. Combine dry ingredients; add alternately with milk. In a glass bowl, beat egg whites until stiff but not dry. Gently fold into mixture. Pour into greased and floured 9-inch square pan. Bake at 350 degrees for 40-45 minutes or until toothpick inserted in center comes out clean. Put on wire rack to cool. Spread with maple frosting.
1-3 oz. pkg. cream cheese softened
3 T. butter or margarine
2 T. maple syrup
2 c. powdered sugar (a little more if consistency is too thin).
Beat cream cheese, butter and syrup in a medium bowl on low speed until well blended. Gradually beat in powdered sugar until well blended and smooth. Makes 1-1/2 c. or enough to cover a 9x13-inch pan or frost 18 cupcakes. If too much frosting for this cake, either refrigerate or spread graham crackers or saltines with the leftover frosting.
MAPLE SALAD DRESSING
1 c. pure maple syrup
2 T. canola or vegetable oil
1 T. lemon juice
1/2 t. paprika
1/4 t. celery seed
1/8 t. salt
1/4 t. each, onion powder and ground mustard
Combine all ingredients in a jar with a tight-fitting cover; shake well. Serve over fresh fruits or salad greens.
Makes about 1-1/4 c.
Note: When measuring syrup in a cup, first spray the cup lightly with non-stick spray before filling with syrup. The syrup will all come out without scraping the cup.
CHOCOLATE MAPLE BARS
1/2 c. shortening
3/4 c. maple syrup
1/2 c. sugar
3 T. milk
1 t. vanilla
1-1/4 c. flour
1/4 t. each, baking powder and salt
1-1/2 squares (1-1/2 oz) unsweetened chocolate, melted
1/2 c. chopped pecans
1/2 c. flaked coconut
1/4 c. butter or margarine, softened
1 c. powdered sugar
1/2 c. each, maple syrup and cocoa (not chocolate powder drink mix)
1 c. mini marshmallows
In a mixing bowl, cream the first 3 ingredients. Beat in next 3 ingredients. In a bowl, combine next 3 ingredients; add to creamed mixture and mix well. Take one-half of the batter and put in another bowl; set aside. Combine melted chocolate and pecans; stir into one of the bowls of batter. Spread chocolate mixture into a greased and lightly floured 9x13-inch pan. Add coconut to the rest of the batter. Spread carefully over chocolate batter. Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.
For Frosting: In a small mixing bowl cream butter. Gradually add powdered sugar and cocoa. Slowly add syrup, beating until smooth. Fold in marshmallows. Frost bars:
Note: When spreading the white batter over the chocolate batter, use scant teaspoons of batter, dropping here and there, then spreading with the back of the spoon. If that sounds like mumbo-jumbo, swirl the batter like you would when making a marble cake. With the frosting covering the whole thing, who's gonna notice! Tell them Alice said you could do it this way. (Wish I had a smiley face here)
Makes 3 dozen bars.
TFD: Some days the only good things on TV are the house plants or pictures of your grandkids or your family. Got that right, didn't I. On the other hand, with a flat-screen TV, there isn't anyplace to put the pictures or plant. What to do... read a book!
Correction: Last week in the St. Patrick's Day Cupcakes, it is supposed to be 2/3 c. sugar instead of flour.
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