50 degrees F.
Put maple syrup in a shallow bowl.
Cut
In a bowl, sift flour, measure and re-sift with baking powder and salt. Add shortening and mix well until shortening is fine. Add milk, blend. Dough will be quite firm.
Heat 2 cups of maple syrup in a frying pan; bring to a boil over medium to high heat. Lower heat so that the syrup is not boiling and drop spoonfuls of dough into the syrup. Cover and poach for 12 to 15 minutes, making sure syrup is not boiling.
Serve hot with remaining maple syrup.
arge bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs
oda and nutmeg in a large bowl.
In another bowl, whisk
Preheat oven to 350 degrees.
Place 1 cup each of water and maple syrup in a saucepan and heat to boiling.
Add salt and butter.
Mix cornstarch and 1 tbsp cold water and add to egg yolks.
Beat well.
Add hot syrup gradually to egg mixture and cook over low heat, stirring constantly until thick.
Cool slightly.
Strain into pie shell.
Beat egg whites until stiff.
Slowly add remaining tbsp maple syrup.
Spoon over pie.
Form into peaks with the back of the spoon.
Bake 12-15 minutes, or until golden brown.
Mix water and maple syrup in a saucepan. Bring to boil and let simmer at a very low heat. Meanwhile, prepare the dough:.
Dough: In a bowl, put flour, baking powder and salt. Add butter and rub with your hands.
Add the milk and stir.
With a spoon, let drop dough by spoonful directly in the boiling syrup.
Cover and let simmer at very low heat for 15 minutes (Do not remove the cover in the 15 minutes).
Combine water and maple syrup in a saucepan; bring to a boil. Add cranberries to syrup mixture and cook at a boil until berries pop, 10 to 15 minutes. Stir brown sugar and lemon juice into cranberries until brown sugar is completely dissolved. Mix in brandy.
igh.
Pour in 1 cup of the maple syrup in thin stream, beating
d the brown sugar and maple syrup and beat well until combined
Position the oven rack in the middle position; preheat oven
rchment paper.
Place walnuts in a single layer on
Maple syrup: Preferred grades are C, B, and A, in that order.
Lightly
combine coconut cream and maple syrup in a medium saucepan. Bring to
In a large bowl, combine the
ext step) ginger and salt in a bowl to blend.
br>Spread out the pecans in a single layer on a
bsp of melted butter in medium bowl. In large bowl, sift together
In a bowl, combine the flour,
Heat half the oil in a 6-quart pressure cooker.
he glaze, place the maple syrup and mustard in a small bowl and