Posts Tagged ‘maple syrup’

h1

Happy New Year and A Much Awaited Post

January 1, 2013

pancake muffin iiHappy New Year!

I’ve been baking, of course, and I hope to share some wonderful recipes with you in 2013. I love finding a new recipe, or uncovering an old one and sharing.

I must apologize.  I’ve been meaning to post for quite some time and things just keep getting in the way.  The holidays for one.  This year they really seemed to consume much of my time.  Between baking and cooking, not to mention shopping, I lost track of time.

Plus Meeshie’s been busy too.  She joined the orchestra.  My little girl plays the viola.  That means practice three times a week, two of those times translates to an even earlier morning.  .

I’ve been making this simple recipe that I call pancake muffins.  Basically, they are pancakes made in a muffin tin.  Perfect for those early mornings on the go or for your daughter’s lunch.  They store well in a Ziploc bag in the freezer.  They can easily be adapted to incorporate any filling you like in a pancake.

 

muffin pancake iiiPancake Muffins

  • Pancake batter (I use this recipe, but use whatever you like)
  • Maple Syrup
  • Fruit or Sausage

Prepare the pancake batter and set aside.  Lightly grease your muffin tin.  Spoon about 1 1/2 to 2 T of batter in the bottom of the muffin tin.  Drizzle the batter with maple syrup, top with either fruit or sausage, or both.  I use the sausage links from Costco that are precooked.  Top with 1 1/2 to 2 T of batter to cover most of the filling.  The batter will spread.  Bake in a 375 degree oven for 15 minutes or until firm to the touch.

Makes about 2 dozen muffins.

 

Posted in Breakfast, recipe | Tagged , , | 2 Comments »

h1

M is for Maple

April 16, 2012

Every year, the park district near me has a pioneer pancake breakfast.  It’s always in March.  It’s generally very cold outside.  We have a wonderful breakfast made with homemade maple syrup.  We get to see how the syrup is made, as well as learn about pioneer times.  The volunteers are dressed in period clothing and have demonstrations on school, making candles, trading, hunting and, of course, syrup making.

Usually it’s very cold outside and I feel badly for the volunteers.  Not this year.  The weather was beautiful.  Meeshie played school and a few of her friends tried their hand at archery.  Archery was very popular this year, I think it’s because of the Hunger Games.

A few years ago, I bought a small collection of recipes that feature maple syrup.  Have you ever had chicken wings made with maple syrup and chili sauce?  The sweet glaze has just the right amount of heat to complement the chicken.  This marinade would also taste great on pork chops, or chicken breasts.

I found this recipe and made it for my husband, the lover of chicken wings.  Perfect for grilling, but you can also broil these in the oven.

Maple Glazed Chicken Wings

  • 2.5 lbs chicken wings, (Use kitchen scissors or a sharp knife to separate wings at each joint. Discard the wingtips and cook the remaining two sections)
  • 1/2 C Maple Syrup
  • 1-5 T chili sauce (I made it with 2 and Meeshie never said a word.  It still had a small kick, but use your discretion)
  • 1 small Onion, chopped
  • 2 T Cider Vinegar
  • 1 T Mustard
  • 1 t Worcestershire sauce

Whisk the syrup, chili sauce, vinegar, mustard and Worcestershire together until combined.  Place wings in a gallon-size Ziploc bag and cover with onions and marinade.  Marinate the wings for at least 4 hours in the refrigerator, turning occasionally.  Grill the wings until thoroughly cooked.

Serves 4.

Posted in Appetizers/Drinks, recipe | Tagged , , | 1 Comment »

h1

Pecan Maple Cookies

November 13, 2011

I’m sure that you are aware by now that I love to bake.  Wether it’s a cake, pie, bread, or cookie or anything in between, I enjoy making it.  I especially love cookies.  It maybe because they are so portable.  Or is it because most people start out baking chocolate chip cookies?

I have a secret to confess, though.  I have a love hate relationship with the rolled cookie.  You know what I mean, those cookies that use a cookie cutter.   I love them because they are so pretty.  I hate them because the cookie cutter can be problematic depending on its style.  I also have issues with decorating the cookies.  I can never get them to look professional.

I found this recipe in the October issue of Good Housekeeping.  It caught my eye because of the maple flavor.  We’ve been to Toronto and each time we go we always come back with maple cookies.  The cookies are sold everywhere for tourists to enjoy.  We love them.  I thought that these may taste like them.  They don’t, but they have a great toasted pecan flavor.  I used a maple cookie cutter, but they can be shaped however you like.  These will be added to my Christmas cookie list for sure!

Maple Pecan Cookies

  • 2 1/2 C Flour
  • 1/4 t Salt
  • 1 C Butter, softened
  • 1/3 C Sugar
  • 1/3 C Brown Sugar
  • 2 T Maple Syrup
  • 1 t Vanilla
  • 3/4 C Pecans
  • Decorating:
  • Maple Syrup
  • Sanding Sugar

In a saute pan, toast the pecans until dark brown, keep an eye on them to ensure they don’t burn.  Remove from the heat, let cool and finely chop.

In a medium-sized bowl, mix the flour and the salt.

In a large bowl, cream the butter and add the sugars until blended.  Scrape the sides of the bowl.  Add the syrup and vanilla and beat until mixed.  Scrape the sides of the bowl.  Slowly add the flour mixture.  Beat until mixed.  Scrape the sides of the bowl.  Slowly add the pecans. Beat until mixed.  The dough will be slightly dry for a rolled cookie.

Divide the dough in half and wrap in Saran.  Place in the refrigerator for at least an hour.  Remove from the refrigerator and allow the dough sit out until it is of a consistency to roll.

Preheat the oven to 350 degrees and line cookie sheets with parchment paper.

Roll out one of the doughs to about 1/4 inch thick and cut into shapes.  Place the cookies on the prepared cookie sheets, about one-inch apart.

Bake for 12-15 minutes or until golden brown.  While the cookies are still warm, spread a small amount of syrup on them.  (I used less than a 1/4 t per cookie and used the back of a spoon to spread the syrup).  Sprinkle with dusting sugar, if desired and allow the cookies to cool completely on a cooling rack.

Makes about 2 1/2 to 4 1/2 dozen cookies, depending on the size of your cookie cutter.

Check out: Ekat’s Kitchen Potluck

Posted in Desserts, recipe | Tagged , , , | 5 Comments »

Follow

Get every new post delivered to your Inbox.

Join 151 other followers

%d bloggers like this: