|The Maple Syrup Cookbook|
|by Ken Haedrich|
Using maple syrup as the sugar ingredient, this book includes the classics plus relishes, breads, and desserts.
1 - 10 of 45 for beet syrup
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Pour over red beets, let stand. Add hard boiled eggs.
Cook beets until soft, then ... small size peppers with finely grated cabbage. Put in jars and pour boiling juice over them. Seal and cold pack 5 minutes.
Heat sugar, vinegar, water and salt together, then add onion. Pour over cooked beets and let cool. Will cover 1 quart of beets.
Melt butter in ... and juice, corn syrup, lemon juice, ... - stirring. Add beets - stir, cover ... thoroughly heated. 6 servings. 72.5 calories per serving.
Prepare and cook fresh beets (or drain canned ... in pineapple (and syrup). Cook and ... and stir over medium heat (about 5 minutes) until heated through.
Select approximately 10 pounds of small, young beets. Cook until ... together and pour over beets and boil 10 minutes. Pack into sterilized jars and seal.
Cook young beets until they are tender, then cold dip and slip the skins. Leave whole or cut or slice. Put in sterile jars and fill with syrup.
Drain mushrooms, reserving ... baking dish. Bake at 350 degrees for 1 hour. Combine ketchup and maple syrup, brush on top of loaf and bake 15 minutes longer.
Select small, young beets. Wash. Leave ... top. Pour boiling syrup over beets to within 1/2 inch of top of jar. Process 30 minutes in boiling water bath.
Wash beets and cook until ... the stove as you pack and seal one jar at a time. Have jars and caps clean and ready to sterilize in a pan of boiling water.
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