Got Syrup? Backyard Sugaring is a Logical First Step toward More Sustainable Living The story of syrup starts in a tree during the warm months when we’re busy sunbathing, eating fresh fruit, and vegetable gardening. In the summer trees are busy making natural sugar for themselves, thanks to that amazing process known as photosynthesis. When fall arrives, while we’re preserving the harvest … during the long winter months, a tree starts storing away sugar. All winter that wonderful sweetness is stored in the tree’s inner bark as starch, just waiting until the tree is ready to work at new growth at the end of a long winter and needs some sugar again. With the spring thaw, just as our hay reserves are depleted in the barn, wonderful enzymes in the tree do a magical thing by changing the starch back into sugar, which mixes with water that the tree has absorbed through its roots. The tree sends that wonderful sugar water up through its bark, and sugar-makers get busy. All a sugar-maker has to do is tap into some of that sap and boil it down to make syrup. Oatmeal Chocolate Chip Skillet Cake Directions: Preheat the oven to 350°F.Lightly grease a 10- or 12-inch oven-safe skillet with butter. (A 10-inch skillet will give you a thicker cake, of course. I always grab my cast iron for this recipe.)In a large mixing bowl, beat the butter and shortening until light and fluffy. Add the eggs, one at a time, until combined. Slowly add in the maple syrup, almond extract, and vanilla, beating until combined. Add the flour, oats, and baking soda, and mix until fully incorporated.Stir in the chocolate chips, and spread the batter out in the prepared skillet. Place the skillet in the oven and bake for 20–22 minutes. (It’s okay if the center comes out a little gooey.) Remove from the oven and let cool for 3–5 minutes, then dig in—preferably with a generous scoop of homemade ice cream. YIELDS 1 10-12-INCH CAKE OR 8 SERVINGS TIP: Throughout this book wherever “sugar” or “brown sugar” is mentioned in a recipe, I use whole cane sugar or brown whole cane sugar. All-natural, unprocessed maple products will always be my favorite, but if I need to use a more traditional option, I prefer a whole cane sugar to a refined one. Take a piece with a smile When my daughter whipped this up one spring afternoon, I wasn’t too excited. I’m an icing kind of girl. If I’m eating a dessert without icing, it better be chocolate —but when your teen daughter creates something in the kitchen—in cast iron nonetheless—you take a piece with a smile. Turned out my smile was genuine after the first taste. Ingredients: ¾ c maple syrup; 2 eggs ¼ c shortening; ½ c butter ¼ tsp almond ext 1 ¼ c flour 1 c oats 1 tsp baking soda 1 ½ c choc chips 2 tsp vanilla
✔ Author(s): Michelle Visser,Joel Salatin
✔ Title: Sweet Maple: Backyard Sugarmaking from Tap to Table
✔ Rating : 4.7 out of 5 base on (179 reviews)
✔ ISBN-10: 1493037773
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
Readers' opinions about Sweet Maple by Michelle Visser
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Travel back in time with a historical epic that vividly recreates a bygone era. The author's meticulous research and engaging prose transport you to another world. Complex characters and intricate plots keep you enthralled from beginning to end. Each chapter reveals new insights into the period's culture and society. It's a captivating blend of history and fiction. Ideal for history buffs and lovers of epic sagas.
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