This recipe comes to me from a great friend and baker, Joanna Beall. She has created endless delights using maple sugar and maple syrup! This recipe also calls for maple extract, which is a natural flavoring and will enhance the maple-y flavor. Bake up some cookies for those you love!
Three years ago I planted a couple of peach trees near our house in Vermont. I wasn’t sure they would fruit as we’re at 1500 feet and winters up here can be brutal. These were rated for zone 4, the absolute top of what I can safely plant. They hung on for the last few years, giving us beautiful spring blossoms but no fruit. Then this summer, they absolutely exploded with gorgeous,
We have had an exceptional peach season here in Vermont! This is the first time my trees really produced and the branches are bent right to the ground. I was worried the tree might break so I picked a bunch of peaches to remove some of the weight. Naturally I found a way to preserve them with maple syrup!
This ice cream has been a huge crowd pleaser! When I was a kid, we always used a hand crank ice cream maker. We poured layers of ice and salt around a metal container and as the cranking got harder, one of us kids would stand on top as my dad turned the arm around and around. Recently I ordered an electric ice cream maker and while we miss out on the summer ritual of the drippy,
When the 5th graders at the Sustainability Academy needed a vessel for their maple ice cream, we thought about buying cones. This idea was quickly struck down as traditional ice cream cones are made with white sugar. After weeks of researching the added health, environmental and local benefits of using maple sugar, we knew we needed to get creative and make our own. My mother’s pizzelle iron made adorable little waffles which we shaped into bowls using a muffin tin.
These cookies are a perfect balance of gooey chocolate, with a hint of maple. Adding walnuts creates an other worldly flavor! Using maple sugar instead of white sugar adds a myriad of health benefits including minerals and vitamins. Perhaps maple sugar’s most impressive quality is its lower glycemic index. This means that blood sugar will rise more slowly when consuming maple sugar versus white sugar.
Most cookie recipes encourage a 2 bowl operation where the liquids and solids are combined separately and then folded together.
Winter is long and cold in Vermont and the advent of sugaring season is worthy of celebration! As soon as the first batch of syrup is complete, Vermont kids are asking that it be cooked just a little longer to create a thick, sticky stream. The candy firms into fabulous threads as soon as it hits the snow. The truly hardy kids will eat it outdoors by a fire!
To make for your own kids or friends with a serious sweet tooth:
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