Not Just for Pancakes Anymore:
Cooking with Maple
Cooking with Maple
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 | Use 1-1/2 cup of syrup for each 1 cup of granulated sugar. | |
| Decrease the liquid in a recipe by one-half. | |
| Add 1/4 teaspoon soda for each cup of maple syrup used in | |
| substitution. | ||
| Decrease oven temperature by 25 degrees F. | |
| You can substitute pure maple sugar = to granulated sugar without | |
| any other modifications to the recipe. |
Storage Tips:
| One great thing about maple syrup is that it doesn't go bad. When | |
| kept in the fridge or the freezer (maple syrup does not freeze), it keeps almost forever. | ||
| If a little harmless mold forms on the syrup, skim it off, reboil the | |
| syrup, and pour into the cleaned jug or jar. Place in the fridge. | ||
| The best container for storage is glass. We sell our syrup in glass | |
| and plastic and you may certainly transfer your syrup to a glass container after you receive it. |
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Delicious on top of fruit, waffles, oatmeal,ice
cream; excellent for cooking vegetables and
meats; a natural sweetener for coffee and tea
and great for a host of other recipes!
cream; excellent for cooking vegetables and
meats; a natural sweetener for coffee and tea
and great for a host of other recipes!
Maple syrup can be substituted for granular sugar in almost any baked product
with the following modifications to the recipe:
with the following modifications to the recipe:
