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Sweet: Six Maple Syrup Recipes
(page 4 of 4)
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Maple Mountains
Quickbreads, Coffee Cakes Recipes
Yield: Makes about 1 dozen
High, crusty, popover-like muffins that are elevated to the sublime by being drenched in maple syrup. Serve while still warm.
- 1 cup milk
- 1 scant cup flour
- 1 tablespoon melted shortening, or oil
- 1/2 teaspoon salt
- 2 eggs
- 1 cup maple syrup
- 1 teaspoon butter
Combine first 4 ingredients and beat at high speed for 1 minute. Add eggs, one at a time, beating vigorously after each addition. Fill greased custard cups two-thirds full and bake at 425 degrees F for 30 minutes. Remove from oven and drench with maple syrup as follows: boil syrup gently with butter for 5 minutes. (Watch pot to be sure syrup doesn't boil over.) Cool while muffins bake and pour over tops when removed from oven. For mote saturation, pierce the muffins before pouring on the syrup.
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Maple Mousse
Puddings and Custards Recipes
Yield: Makes 4 servings.
- 1/4 cup water
- 1 package unflavored gelatin
- 3/4 cup maple syrup
- 3 eggs, separated
- 1/4 cup sugar
- 1 cup whipped cream
Place water in a double boiler. Sprinkle with gelatin and let stand until softened. Stir in maple syrup and egg yolks, then cook over simmering water, stirring constantly, until mixture thickens slightly. Remove from heat, transfer to a cool bowl, and refrigerate until slightly thicker (at least 15 minutes). Beat egg whites, gradually adding the sugar. Fold egg whites and whipped cream into the cooled mixture. Refrigerate until ready to serve.
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