Conference turris::cooks

2360.0. "Maple Syrup recipes" by JAIMES::WHITCOMB () Wed Apr 11 1990 16:49

    Here are some good-looking recipes from today's globe, as part of an
    article on a woman who used to use maple sugar (I think maple syrup
    would be an acceptable substitute?/or the same thing?) to sweeten anything 
    she cooked, because sweetners were rationed during the world wars, and it
    just wasn't available to her.  These recipes look good--
    
    Anna Fenton's Blueberry Muffins
    
    She uses fresh or fresh-frozen blueberries, preferring the small, wild
    variety, but says store-bought frozen berries will do almost as well.
    
    	2 cups flour
    	2 teaspoons baking powder
    	1 egg
    	4 tablespoons shortening
    	1/2 cup maple sugar
    	1 cup blueberries
    
    Shake a little flour on the blueberries.  Combine the other ingredients
    in a mixing bowl and mix at low speed until smooth.  Add blueberries. 
    Pour into greased muffin tins and bake at 400 degrees 20 minutes or
    until a straw inserted in the middle of a muffin comes out clean. 
    Serves six.
    
    
    
    
    
    Natalie Young's Maple Butternut Fruit Bread
    
    	2 Tbsp melted shortening
    	1 c grade B or C Vermont syrup
    	1 egg, well beaten
    	3/4 c orange juice
    	2 1/2 c flour
    	1/2 tsp baking soda
    	1/2 tsp salt
    	3/4 c chopped walnuts or butternuts
    
    Blend shortening, maple syrup, egg and orange juice.  Sift in dry
    ingredients and mix.  Add nuts.  Bake in greased loaf pan in 350 degree
    oven for one hour.  Cool and remove from pan.  This bread is best if
    "ripended" at least one day before serving.  Serves six.
    
    
    
    
    
    Marie Lewis' Maple Frosting
    
    Marie says this is fool-proof, easier than confectioner's sugar
    frosting, but the eggs *must* be fresh.
    
    Use one egg white for every cup of syrup.  One cup covers a sheet cake,
    two cups a double-layer cake.  Beat egg white(s) until stiff, but not
    dry.  Set aside.  Pour syrup into pan and heat until boiling, watching
    carefully.  When the syrup folds over itself from the the outside to
    the center as it boils, remove from heat and pour into the egg whites,
    beating all the while.
    
    
    
    
    
    Ann Fenton's Maple Pudding Cake with Cream Topping
    
    	1 c maple syrup
    	2 tbsp oil
    	3/4 c sugar
    	1 egg
    	1 1/2 c flour
    	2 tbsp baking powder
    	1/4 tsp salt
    	1 c milk
    	1 c cream
    
    Put maple syrup in a buttered medium sized baking pan.  Cream oil,
    sugar and egg together.  Combine flour, baking powder and salt.  Add
    dry ingredients and milk to the oil and sugar mixture.  Pour cake
    batter on top of the maple syrup.  Pour the cream over the cake.  Cook
    at 350 degrees for 30 minutes.