A TRADITIONAL YOUNG SUGAR ON SNOW PARTY
To make sugar on snow for about 10 people, you will need:
1 quart Vermont Maple Syrup
1 jar of dill pickles
1 dozen raised donuts
2 pans of snow at least 9”x13”.
Snow can be divided into individual bowls or left in larger containers (it works best if snow is somewhat crystallized.)
Cook one quart pure Vermont Maple Syrup in large pot. Rub butter or cooking oil around the inside rim of pot so that syrup will not boil over the top. Cook until syrup reaches until soft ball stage, approximately 234-236 degrees on candy thermometer. Cool slightly. Pour in strips over snow. Pick off from snow with fork.
The pickles are eaten to counteract the sweetness of the sugar.
When everyone has had their fill, any leftover syrup can be stirred until it forms a soft maple sugar. Eat on toast or cereal or sweeten your coffee!
MOM’S MAPLE FROSTING
1 cup Vermont Maple Syrup
2 egg whites
Beat 2 egg whites until stiff. Boil one cup Vermont Maple Syrup until it spins one or two threads when poured from spoon. Slowly pour maple syrup into egg whites while beating. Continue to beat until cool and stiff enough to spread on cake.
MAPLE OATMEAL ROLLS
1 and 1/3 cups water
¼ cup Vermont Maple Syrup
2 tablespoons butter or margarine softened
4 cups flour
2/3 cup rolled oats
1 and ¼ teaspoon salt.
2 teaspoons dry yeast.
Pour 1 cup boiling water over rolled oats. Add butter salt and Vermont Maple Syrup. Dissolve yeast in 1/3 cup lukewarm water. Add to mixture. Add flour gradually. Knead on floured board. Return to bowl, cover and let rise in warm place until double in bulk. Punch down. Divide dough into 24 equal parts and shape into balls. Place in 9”x13” pan. Let rise until double in bulk. Bake in preheated 350 degree oven for 20-25 minutes. This can also be shaped into a loaf for bread. (To make this recipe in breadmaker, place all ingredients in breadmaker. Set on dough setting. When ready, punch down and form into rolls and bake as above.)
MAPLE SYRUP STICKY ROLLS
These are a sticky version of old fashioned church supper rolls. They are a favorite in our family and requested for our Thanksgiving Dinner.
2 Tablespoons sugar
2 teaspoons salt
1 and 1/2 Tablespoons shortening
1 and 1/3 cups milk
¼ cup water
1 package dry yeast
4 cups of flour
1 and ¼ cups Vermont Maple Syrup
Place sugar, salt, and shortening in large mixing bowl. Scald milk and poor into bowl. Cool to lukewarm. Dissolve yeast in ¼ cup warm (not hot) water. Add to milk mixture. Add 4 cups of flour. Knead on floured board . Cover and let rise in warm place until double in bulk. Punch down. (You can use a breadmaker on dough setting until this point). Butter bottom of 9”x13” baking pan. Pour Vermont maple syrup to cover bottom of pan. Divide dough into 24 equal parts and shape into balls. Place in pan on maple syrup. Let rise until double in bulk. Bake in preheated 350 degree oven for 20-25 minutes.
Substituting Maple Syrup for Granulated Sugar: Instead of 1 cup of granulated sugar in recipes, use 3/4 -1 cup of maple syrup, to taste. In baking, reduce the liquid by 2-4 tablespoons per 1 cup maple syrup used, add 1/4 tsp baking soda and reduce the oven temperature by 25 degrees. ( from the VMSMA website)
FOR ADDITIONAL MAPLE RECIPE GO TO: www.vermontmaple.org/cooking.php