 |
|
|
Toppings
|
Maple Icing |
|
2 |
egg whites |
|
1/4 |
teaspoon salt |
|
1/2 |
cup maple syrup |
|
1/4 |
teaspoon cream of tartar |
|
3/4 |
cup sugar |
|
1 |
teaspoon vanilla |
|
| In top of double boiler, combine
first five ingredients. Cook over boiling water, beating
constantly with mixer, until mixture stands in peaks. Add
vanilla. Continue beating until thick. Spread. |
|
Maple Frosting |
|
1/4 |
cup softened butter |
|
|
maple syrup |
|
2 |
cups sifted powdered sugar |
|
|
|
|
| Cream butter, and gradually add powdered
sugar. Stir in enough maple syrup until of spreading
consistency. |
|
Maple Cherry Dessert Sauce |
|
1 1/2 |
cups maple syrup |
|
2 1/2 |
cups thawed, drained, tart, pitted cherries |
|
| Bring maple syrup to boil. Boil 5
min. over medium heat, then remove. Add cherries. Serve warm over pudding or ice cream. |
|
Fruit Salad Dressing No. 1 |
|
1/4 |
cup maple syrup |
|
dash |
salt or pepper |
|
3 |
well-beaten egg yolks |
|
|
ginger |
|
| Bring maple syrup to boil. Combine
with egg yolks. Cook 1 to 2 minutes over direct heat, stirring
constantly from bottom of pan. Cool. Season with salt / pepper.
Add few grains ginger (to taste). |
|
Fruit Salad Dressing No. 2 |
|
1 |
egg yolk |
|
1/2 |
lemon |
|
1/4 |
cup maple syrup |
|
1/2 |
cup whipped cream |
|
| Beat egg yolk in double boiler. Add
maple syrup. Cook until thickens (less than 1 min.). Cool. Fold
in juice of lemon, and whipped cream. |
|
Maple Sauce
(For ice cream or puddings) |
|
1 |
cup maple syrup |
|
2or3 |
tablespoons chopped nuts |
|
| Boil maple syrup for 5 minutes. Add
nuts. Serve hot or cold on ice cream. |
|
Maple Toppings for Waffles |
|
1 |
cup maple syrup |
|
1/4 |
cup smooth peanut butter |
|
| Gradually beat maple syrup into
peanut butter. Beat thoroughly until smooth. |
| |
| ~OR~ |
| |
|
1 |
cup maple syrup |
|
1 |
cup applesauce |
|
| Heat maple syrup and
applesauce, mix well. Serve warm. |
|
Maple Syrup Jelly |
|
1 |
teaspoon unflavored gelatin |
|
1 1/3 |
cup maple syrup |
|
1/3 |
cup water |
|
|
|
|
| Soak gelatin in water for 30
minutes. Add maple syrup, heat over low heat, stirring
constantly
until comes to a hard boil. Remove from heat, put into jars and
cover Refrigerate overnight.
(For a softer jelly, add more syrup For a firmer jelly, add more
water.) |
|
Maple Whipped Butter |
|
1 |
cup butter |
|
1 1/4 |
cup maple syrup |
|
1/4 |
teaspoon plain gelatin |
|
1 |
teaspoon cold water |
|
| Whip butter in mixer until fluffy. Slowly drizzle maple syrup on
butter. Soak gelatin in cold water. Then dissolve over hot
water. Cool slightly and slowly add to butter. Mix well. Makes
about 2 cups. |
|
Maple Cream |
| Boil maple syrup to a temperature of 20
degrees F above the boiling point of water. Cool
quickly until temperature reaches at least 70 degrees F and stir continuously until of a creamy
consistency. |
|
