Maple Syrup Recipes Let You Savor Sweetness

Sunday, March 19, 2000     Page: 1G

Here are recipes supplied by the Pennsylvania Maple Syrup Producers’
Council and by Kristin Curtis.
   
Kristin’s Granola
    8 cups rolled oats
   
1 cup chopped almonds
   
1 cup large flaked coconut
   
1/2 cup sunflower seeds
   
1/2 cup sesame seeds
   
1 cup maple syrup
   
1 teaspoon salt
   
1 teaspoon vanilla
   
1 cup raisins
   
Combine oats, almonds, coconut, sunflower seeds and sesame seeds in large,
flat baking pan. Mix together in measuring cup the syrup, salt and vanilla.
Pour liquid over dry ingredients and stir until thoroughly coated. Place pan
in a 300 degree oven and stir every 20 minutes until evenly browned and dry.
When cool, add 1 cup raisins. Store in a glass jar.
   
Maple Bar
   

   
1/2 cup white sugar
   
1/2 cup shortening
   
1/2 cup maple syrup
   
1 egg
   
2/3 cup flour
   
1 cup nut meats, chopped
   
1 cup oatmeal
   
1/2 teaspoon baking powder
   
1/2 teaspoon salt
   
1 teaspoon vanilla.
   
Mix all at once. Pour into an 8-by-8-inch greased and floured pan. Bake 30
minutes at 350 degrees.
   
Maple Apples
   
6 tart apples
   
1-1/2 cups water
   
1 cup maple syrup
   
Wash, pare and core whole apples. Combine water and syrup and bring to a
boil. Add apples and simmer until tender, turning apples frequently. When
done, remove apples and continue to cook syrup until thickened. Pour over
apples. Serve warm or cold with cream.
   
Quick Maple Frosting
   
1/2 cup maple syrup
   
1 tablespoon butter
   
2 cups confectioners’ sugar
   
Bring maple syrup to a boil for 1 minute. Remove from heat and stir in
butter. Add confectioners’ sugar. Continue stirring until consistency to
spread. Frosting thickens as the syrup cools.