The sweet taste of maple syrup

It is that time of the year when the sweet sap of the maple trees begins to flow. The sap flows when temperatures rise above freezing during the day and fall below freezing during the night. With the weather changing so much, I wonder if the sap knows when to run. Although all species of maple trees give off sweet sap, only a few produce it in large quantities. The sugar maple and the black maple tree are mainly used for commercial purposes while the quantity of the sap from the red, silver and Oregon maples is too small to amount to much. Several years ago, friends of ours tapped sugar maples, then went through a long process of boiling down the watery syrup to the right temperature. It is ready to be put into containers to be used over pancakes, waffles, biscuits or French toast and is used to flavor bread pudding, cakes, cookies, hot and cold drinks, baked beans, breads, etc. Yes, it’s a bit spendy but it’s worth the extra cost to use the real deal.

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APPLE N’ MAPLE COFFEE CAKE
3 c. apples, peeled and chopped
2 c. shredded Cheddar cheese
1 can (12 biscuits) refrigerated flaky biscuits
1/2 c. firmly packed brown sugar
1/4 t. apple pie spice or 1/8 t. each cinnamon and nutmeg
1/4 c. pure maple syrup
1 egg, lightly beaten
1/2 c. chopped pecans or walnuts

Maple Drizzle:
1-3 oz. pkg, cream cheese, softened
1/3 c. powdered sugar
3 T. maple syrup

In a 9-inch greased baking dish, evenly spread half of the apples then half of the cheddar cheese over the bottom of the pan. Separate biscuit dough into individual biscuits; cut each biscuit into fourths. Arrange biscuit pieces, pointed ends up, over the apple and cheese mixture. Top evenly with rest of apples and cheese. In a mixing bowl, combine brown sugar, apple spice, maple syrup and beaten egg, mixing well. Stir in nuts. Spoon mixture evenly over biscuits and apple mixture in pan. Bake at 250 degrees for 35-45 minutes or until golden brown. Cool for 10 minutes. In a small bowl, combine all ingredients, stirring until smooth and of a consistency that allows for easy drizzling. Add a bit more syrup if the mixture is too thick. Drizzle over warm cake. Makes nine servings.

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MAPLE  GINGERBREAD
1 egg, well beaten
1 c. real maple syrup
1 c. sour cream
2-1/3 c. flour
1 t. baking soda
1-1/2 t. ginger
1/4 t. salt
1/4 c. melted butter

In a small bowl, combine egg, syrup and sour cream, beating well. In another bowl, combine flour, baking soda, ginger and salt, mixing with a wire whisk until thoroughly combined. Stir the liquid mixture into the flour mixture, beating until smooth. Add butter and beat thoroughly. Pour batter into a well-greased 9x13-inch baking pan. Bake at 350 degrees for 30 minutes. When cool, frost with maple frosting. Makes 15 servings. MAPLE  NUT FROSTING 3 c. powdered sugar 1/3 c. butter or margarine 1/2 c. real maple syrup 1/4 c. finely chopped walnuts or pecans In a bowl, combine powdered sugar and butter, beating until smooth. Slowly add maple syrup, beating until smooth. Stir in nuts. Frosts a 9x13-inch cake.

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MAPLE OATMEAL MUFFINS
1 c. quick oats
1/2 c. milk
1/2 c. maple syrup
1/4 c. butter or margarine, melted
1 egg, slightly beaten
1 c. whole wheat flour
2 t. baking powder
1/4 t. cinnamon
1/2 c. chopped walnuts

In a large bowl, combine oats and milk, let stand for five minutes. Add syrup, butter and egg; blend well. Add rest of ingredients; stir just until moistened. Fill greased muffin cups, or use paper liners, 2/3 full. Bake at 400 degrees for 18-20 minutes or until toothpick inserted in center comes out clean. Cool in pan five minutes. Makes 12 muffins. Thought for the Day: The way I see it, if you want to see the rainbow, you gotta put up with the rain! (I’ve never seen a rainbow when it snows.)