Saturday, March 22, 2008

Maple-Sugaring Off Recipies .....

Johnnycakes with Maple
2 cups cornmeal
2 Tbsp. maple sugar
2 tsp. salt
2 cups cold milk
Combine and stir until all lumps are gone. Grease pan with butter or bacon fat. When hot, pour the mixture, a tablespoon at a time and cook until edges are crusty. Turn quickly. Keep griddle well greased and hot.
Serve the cakes hot with maple syrup that has been heated, but not boiled.
Robert Frost described his farm in Franconia, N. H. as “backed up to the foot of Sugar Hill”

New Hampshire Pudding
2 cups milk
1 cup maple syrup
3 tbsp. minute tapioca
Dash of salt
Cook in double boiler for about 15 minutes. Add beaten yolk of 2 eggs. Then fold in beaten whites. Serve in sherbet glasses topped with 1 Tbsp. whipped cream. Serves 6.

Peanut Butter Maple Fudge
½ cup maple syrup
½ cup milk
1 cup brown sugar
½ tsp. vanilla
1 cup white sugar
Pinch of salt
¼ cup corn syrup
½ cup peanut butter
Combine and cook all except butter and vanilla on medium heat. Boil to 238 degrees F. on candy thermometer. Add peanut butter and vanilla. Beat until smooth. Pour into a buttered pan.

“A sap-run is the sweet goodbye of winter…the fruit of the equal marriage of the sun and frost.” J. Burroughs
“Three copious meals…are daily served up…maple molasses, Pease-pudding, gingerbread, and sour crout.” Canadian Scenery, I. Willis 1840

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