Maple Cream or Butter
Boil 1 cup light amber in a large saucepan or kettle, stirring frequently, until the temperature is approximately 235 B F on a candy thermometer. Remove from heat and add 1/4 cup of butter. Since you want the mixture to cool as fast as possible, it is recommended you use frozen butter. (You can also set the pan in a bowl of ice water) Stir well until mixture begins to thicken and pour into containers. This freezes very well.
Maple-Nut Granola
Preheat oven to 300BF. Combine 4 cups rolled oats, 1/4cup chopped almonds, 1/4 cup chopped pecans, 3/4- 1 cup maple syrup, 4 tbsp. oil, 1/4 tsp salt; spread mixture onto a jelly-roll pan lightly oiled. Bake for 1 hour, stirring every 15 minutes. Cool completely. Sore in airtight container for up to one week.
General guidelines for all baking:
General Guidelines
Syrups can be used whenever a recipe calls for a sweetener. When using as a substitute for sugar, use 3/4 cup maple syrup in place of 1 cup sugar and reduce another liquid in recipe by about 3 tbsps. for every cup of syrup. When baking with syrup, consider the following. Maple syrup has a slight acidity which needs to be neutralized for batters to rise and form properly. Add 1/4-1/2 tsp of baking soda (unless recipe calls for butter milk or sour milk products, which will do the same thing).
Boil 1 cup light amber in a large saucepan or kettle, stirring frequently, until the temperature is approximately 235 B F on a candy thermometer. Remove from heat and add 1/4 cup of butter. Since you want the mixture to cool as fast as possible, it is recommended you use frozen butter. (You can also set the pan in a bowl of ice water) Stir well until mixture begins to thicken and pour into containers. This freezes very well.
Maple-Nut Granola
Preheat oven to 300BF. Combine 4 cups rolled oats, 1/4cup chopped almonds, 1/4 cup chopped pecans, 3/4- 1 cup maple syrup, 4 tbsp. oil, 1/4 tsp salt; spread mixture onto a jelly-roll pan lightly oiled. Bake for 1 hour, stirring every 15 minutes. Cool completely. Sore in airtight container for up to one week.
General guidelines for all baking:
General Guidelines
Syrups can be used whenever a recipe calls for a sweetener. When using as a substitute for sugar, use 3/4 cup maple syrup in place of 1 cup sugar and reduce another liquid in recipe by about 3 tbsps. for every cup of syrup. When baking with syrup, consider the following. Maple syrup has a slight acidity which needs to be neutralized for batters to rise and form properly. Add 1/4-1/2 tsp of baking soda (unless recipe calls for butter milk or sour milk products, which will do the same thing).