3 Cups sour milk 2 1/2 Tablespoons baking soda 1/2 Tablespoon cream of tartar 2 Tablespoons salt 1/4 Tablespoon ginger 4 Eggs (beat well) 6 Tablespoons soft or melted butter 3 Tablespoons sugar Flour enough to make a soft dough
Mix together dry ingredients. set aside. Mix all moist ingredients then slowly add the dry mixture. Fry till golden brown and serve hot with maple syrup in small bowls. Large sour dill pickles go well with this. Goodrich's Sugarhouse (Ruth Goodrich)
I don't have a favorite food to go with maple syrup or with maple syrup as an ingredient. They're all superb!
We eat many different foods with maple syrup on them, but French toast is the one we have the most, mainly because it's quick and easy to fix.
Break as many eggs as you think you'll need into a bowl. Don't worry if you don't break enough, you can add more later.
Add a smidgen of milk, and vigorously beat it with a fork or what have you.
Heat up a frying pan or griddle and throw in a hunk of butter big enough to coat the surface when it's melted (the butter that is).
Dip a piece of bread in the concoction of eggs and milk, flipping it over to coat both sides. Some people like it thoroughly soaked, others just coated.
Quickly place the wet bread into the pan. The pan temperature isn't too important. The hotter it is, the quicker the toast will cook. Don't have it hot enough to burn it! After the toast has browned on the bottom side, flip it over with a spatula. (You can get one of these at Spatula City). After both sides have cooked to your satisfaction, remove the toast from the pan to the serving plate. If you're going to serve a lot of people, you may want to place this in a warm oven until you've cooked enough to serve.
Serve with butter for those who want it, and maple syrup.
This is a good breakfast for the man of the house to prepare as it is so quick and easy. You'll get rave reviews for your cooking, primarily because of the enhancement of the maple syrup! Works for me!
The correct word depends on what you have to cook them on. Flour, 1 1/2 cups Baking powder, 3 1/2 teaspoons Salt, 3/4 teaspoon Sugar, 3 tablespoons Egg, well beaten, 1 Milk, about one cup Shortening, melted, 3 tablespoons Sift flour; add baking powder, salt and sugar; sift again.
Combine egg, milk and melted shortening (slightly cooled); the amount of milk to use will depend on the thickness of pancakes desired; 3/4 cup milk will give thick cakes, 1 1/4 cups milk will make them quite thin. Pour into flour mixture and stir just enough to moisten the dry ingredients. Do not beat.
Bake on a hot griddle. Same heat rules as for French toast. Serve hot with butter and syrup. Makes 1 to 1 1/2 dozen cakes.
If you want to make maple sugar, granulated maple sugar, or sugar on snow, you have to boil it down even more. If you're going to do this, you must watch the container like a hawk! I almost burned down a friend's kitchen when I turned away from the stove for about 30 seconds! Fortunately I was able to move the burning mess to the sink before major damage was done. Another time a friend turned away from her stove no more than 5 seconds, and a pot of syrup started boiling over. I quickly grabbed it and lifted it off the burner before any damage was done.
You can buy some maple syrup, and make your own maple sugar, but please be careful! As it cooks down stir it constantly, and reduce the heat towards the end. The last part of turning it to sugar can be done off the stove by rapid stirring.
To make maple sugar candy from maple syrup, boil to 238 degrees F., without stirring. Remove from the heat and stir until fudge-like and no longer glossy. Pour into molds or spread onto cookie sheets. Cut into squares and let harden.
Boil 1 quart Fancy Grade syrup to 236 degrees F. Cool in cold water until syrup becomes waxy. Start stirring until syrup starts to turn white. Stir in 1/4 cup of chopped butternuts (use walnuts if butternuts aren't available) quickly. pour in greased pan and cut into squares immediately.