|The Maple Syrup Cookbook|
|by Ken Haedrich|
Using maple syrup as the sugar ingredient, this book includes the classics plus relishes, breads, and desserts.
Results 1 - 10 of 700 for syrup
Combine ingredients and ... unused portion in the refrigerator. Butter Schnapps may be substituted as a variation to make a butterscotch flavored syrup.
Boil the maple syrup and 1/4 tsp. ... peaks. Beat in 3 tablespoons confectioners' sugar at the end. Beat until icing is of a good spreading consistency.
This recipe is from Grandma Gusarson. Mix well, let stand over night, roll thin, cut into shapes desired. Make lovely Christmas cookies. Bake at ...
In a large ... boil, uncovered. When syrup reaches a full ... cream over berry or apple pie! Or ladle over a blackberry or other favorite fruit cobbler.
Cook several quarts of fresh, ripe, unbruised strawberries until the juice is extracted. For every pint of the strained strawberry juice, measure out ...
Syrup spins a thread ... stage. Glacé: 300°F to 310°F. Crack stage. Barley Sugar: 290°F to 310°F. Light brown in color. Caramel Sugar: 315°F. Sugar melts.
Use perfectly ripe blackberries, put them in an enamel lined or stainless steel pot and simmer until they break in pieces, then strain through ...
Wash lemons. Using ... with water or add to seltzer water or club soda as a flavoring. Add a few drops of grenadine or strawberry syrup for pink lemonade.
Grate and save the yellow rind portion from 6 lemons. Extract and strain juice from 12 lemons. Boil sugar, water and grated lemon rind together 15 ...
Use your favorite ... Remove from oven and spoon or brush all with Pops' Original Smoked Maple Syrup. Serve as an hors d'oeuvre or as a unique dessert.
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