The Rural Voice, 1994-03, Page 42The sweet taste of spring
Not only is it everyone's
favourite topping, but maple syrup
is also a healthy sweetener for
recipes. Not only does its
wholesome goodness add a special
spring flavour, but it is a natural
alternative to refined sugars.
MAPLE BRAN MUFFINS
3/4 cup (175 ml) natural wheat
bran
1/2 cup (125 ml) milk
1/2 cup (125 ml) maple syrup
1 cgg
1/4 cup (50 ml) vegetable oil
1 cup (250 ml) whole wheat flour
1 tbsp (15 ml) baking powder
1/2 tsp (2 ml) salt
1/3 cup (75 ml) chopped walnuts
In bowl, combine bran, milk and
maple syrup. Add egg and oil; mix
well.
In separate bowl, mix together
whole wheat flour, baking powder,
salt and chopped nuts. Stir into bran
mixture just until moistened. Spoon
batter into greased muffin tins, filling
each about 2/3 full. Bake in 400°F
(200°C) oven 20 minutes or until
done.
BUTTERY MAPLE WALNUT
PANCAKES
1 1/2 cups (375 ml) all purpose
flour
3/4 tsp (3 ml) baking powder
3/4 tsp (3 ml) baking soda
3/4 tsp (3 ml) salt
3/4 cup (175 ml) chopped, toasted
walnuts
3/4 cup (175 ml) plain yogourt
3/4 cup (175 ml) milk
2 eggs, beaten
1/4 cup (50 ml) butter, melted
1/2 tsp (2 ml) maple extract
(optional)
Hot Maple Butter
Stir together flour, baking powder,
baking soda and salt in large bowl;
add nuts. In a separate bowl, combine
yogourt, milk, eggs, butter and maple
extract; add all at once to dry
ingredients; stir just until combined.
(Bauer will be thick.) Spread about
1/3 cup (75 ml) of batter for each
pancake in hot lightly greased fry pan
38 THE RURAL VOICE
Buttery maple walnut pancakes.
or griddle. Cook until bubbles start
appearing on the surface; turn and
brown underside.
Serve with Hot Maple Butter.
Hot Maple Butter: Combine 1
cup (250 ml) maple syrup and 1/2
cup (125 ml) butter in small
saucepan. Cook and stir over medium
heat until butter melts and sauce is
hot.
STRAWBERRY CREAM TARTS
Tart shells:
8 frozen tart shells
1 tbsp (15 ml) granulated sugar
Sprinkle frozen tart shells lightly
with granulated sugar. Bake
according to package directions; cool
before filling.
Filling:
1/4 lb (125 g) cream cheese, at
room temperature
1 egg white
2 tbsp (25 ml) maple syrup
24 medium strawberries
In bowl, beat cream cheese until
light and fluffy. Set aside. In separate
bowl, beat egg white until foamy.
Add maple syrup to egg white;
continue beating until glossy stiff
peaks form. Fold into cream cheese.
Divide mixture evenly into tart shells.
Garnish each tart with 3 sliced
strawberries.
Glaze:
1/2 cup (125 ml) strawberry,
raspberry, red currant or apple jelly
In small saucepan over low heat,
warm jelly for two to three minutes
or until melted. Brush over surface of
berries. Chill until serving time.
CARROT MAPLE SOUFFLE
IN GINGER CRUST
1 1/4 cups (300 ml) ginger cookie
crumbs
1/4 cup (50 ml) butter, melted
2 cups (500 ml) sliced carrots,
cooked
3/4 cup (175 ml) maple syrup
2 envelopes (each 7 g)
unflavoured gelatin
1/3 cup (75 ml) water
3 cups (750 ml) slightly softened
vanilla ice cream
walnut or pecan halves
Combine cookie crumbs with
butter, press into bottom of 8 inch (2
L) springform pan. Bake in 350°F
(180°C) oven for 6 minutes; cool.
Purde carrots with 1/4 cup (50 ml) of
the maple syrup in food processor or
blender until smooth.
In saucepan sprinkle gelatin over