Maple Syrup Cookies
An old Vermont recipe described as “nice to come home to.” We think they are nice to take on family car trips.
1 cup maple syrup
½ cup soft butter
1 tsp. vanilla
½ cup milk
3 cups flour
1 teaspoon baking powder
¼ teaspoon salt
Beat syrup and better to a cream. Add eggs, well beaten, and vanilla. Add milk alternately with flour mixed and sifted with baking powder and salt. You may roll these cookies out, but I just drop them on the greased cookie sheet and flatten with a glass dipped in milk. Bake 10-12 minutes at 400.
Maple Sugar Biscuits
(or sticky buns)
... an ultimate treat with the season's fresh syrup.
Prepare biscuit batter by any recipe. Pour syrup into baking dish, 3/8" deep. Heat in 400° F oven 'til bubbly around edges. Sprinkle walnuts over hot syrup. Scatter biscuits on top, dropped or rolled, leaving some space between. Bake 15-20 minutes. Serve at once with cream or yogurt.
1 yeast (cake or equivalent)
1 cup warm water
2 cups buttermilk
2 1/2 cups buckwheat flour
1/2 tsp salt
Dissolve yeast in warm water. Add all in a bowl and mix.
Cover with a dish towel and set overnight.
When ready to use: Add 1 small tsp baking soda and stir well.
Cook on hot, lightly greased griddle.
Retain some of the batch as a starter. For next batch use the starter instead of the yeast and warm water. I find the first batch is not as good as subsequent batches. Sometimes when I start a batch in the fall, I do not use it but just use it as a big starter. This with real maple syrup is wonderful. Keep the starter cool so it does not work much.
We hope you enjoy buckwheat cakes as we do. After you have them a couple of times you may develop a taste for them as we did and nothing else quite matches them.
Submitted by Ginny and Bob A.
A cherished dessert first tasted in Vermont near "Snuggler's Notch" when skiing with family
Boil 1-1/4 cups maple syrup for 1 minute. Beat 4 egg yolks until thick and fluffy. Slowly pour hot syrup onto yolks, beating. Cook in double boiler over hot water, stirring, until custard coats back of metal spoon. Soften 1-tablespoon gelatin in 3-tablespoons cold water for 3 minutes. Add to custard. (I usually use half the softened gelatin so it isn’t too stiff). Stir to dissolve. Remove. Cool until syrupy. Fold in 1-cup cream whipped with 1-teaspoon vanilla. Pour into small teacups or custard dishes. Chill 2 hours. Garnish with sweetened whipped cream and shaved chocolate. Makes 8 quarter cup servings.
Submitted by Elizabeth W.