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Trying the blueberry syrup on a fragment of pancake. The syrup isn't blue (and isn't very good), but the dispenser is very blue (and works well).
Taken for Flickr's Our Daily Challenge: BLUE HAWAII (or just blue)
The Baskett Research Center boiled sap into maple syrup in late February.
Photo by Logan Jackson | © 2017 - Curators of the University of Missouri
The Baskett Research Center boiled sap into maple syrup in late February. Baskett Superintendent Ben Knapp led the boil and showcased how the process works.
Photo by Logan Jackson | © 2017 - Curators of the University of Missouri
Just in time for Valetine’s Day, the weather turned into perfect sugaring weather. Yesterday, the temps rose above freezing, so we tapped all of our maple trees. Just as we suspected, the sap started flowing.
My Dad's been making maple syrup almost every year since I can remember. I swear it tastes different (and better) than any other syrup around. :)
Having less free time, he's had to skip a few years, so this year he finally bought himself a whole set of new equipment. Though there may be a little less nostalgia than with his homemade set-up, it's a lot less time-consuming.
Taken at the Purple Woods Conservation Area. They have about 900 taps in the maple trees which is a tiny operation for maple syrup production. All the sap flows through these tubes to a building where it's boiled to thicken it into the syrup that we're used to. Apparently it takes 40 to 50 litres of sap to make one litre of syrup
My Dad made some amazing, delicious maple syrup.And he doesn't even like maple syrup. (I KNOW!) Blogged here.
Loved the deep amber colour. Wish the guy cared a bit more about his presentation, though. Had to clone out a bunch of dust.
Now we'll have to wait two days to see how it turns out. It already tastes delicious now though :-)
Recipe in the first picture.
you must take
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1. sunday morning, 2. dr. own, 3. sunday morning, 4. dr. own
Created with fd's Flickr Toys
We are storing maple syrup for our own use in Mason jars rather than the fancy plastic labeled ones.
I love the color! Not bad for our first batch.
Finishing Off Maple Syrup
We finished off some maple syrup this past week, so far we have almost two quarts of finished syrup. Hopefully the season keeps going into March so we can get over a gallon again this year.
The Baskett Research Center boiled sap into maple syrup in late February.
Photo by Logan Jackson | © 2017 - Curators of the University of Missouri
Delicious cupcakes based on the most scrumptious Camp Maple Syrup. These cupcakes despite the 2 cups of maple syrup in the recipe are not overly sweet and are perfect with a cup of coffee or a strong tea.
Quite a dense cupcake, topped with cooked maple marshmallow frosting, sprinkled with brown sugar.
Blogged at cupcaketastic.blogspot.com/2007/05/maple-syrup-cupcakes.html
From left to right ... Grade "B", Grade "A-Dark Amber", Grade "A-Medium Amber" and "Fancy". Maple syrup is classified by color and flavor ... Fancy syrup is very delicate in flavor whereas the darker grades have a more robust and pronounced maple flavor.
Typically, "Fancy" syrup is made earlier in the season and the color darkens and flavor intensifies as the season progresses and the maple tree metabolism changes. It varies from year to year - some years very few producers make Fancy grade syrup and other years there is a lot of Fancy produced.
For pancakes,waffles, or ice cream (or drinking it straight :)) Fancy or A-medium is what I prefer. For cooking where strong flavor is desired (i.e. BAKED BEANS), we use A-dark or if we have it, B-grade. It's all a matter of personal preference - kind of like beer!
Taken at the Purple Woods Conservation Area. They have about 900 taps in the maple trees which is a tiny operation for maple syrup production. All the sap flows through these tubes to a building where it's boiled to thicken it into the syrup that we're used to. Apparently it takes 40 to 50 litres of sap to make one litre of syrup
Syrup bottles for expertly crafted drinks and sodas at the Cafe Chocolate of Lititz in Lititz, PA.
My wife and I have now twice been to the Cafe Chocolate of Lititz as a capper to one of our date nights, as well as to satisfy our sweet tooths. As one could well guess, chocolate is sprinkled liberally throughout the menu of lunch/dinner, breakfast, drink and dessert offerings to great effect. On our visits to the cafe, we have been impressed with not only the desserts we ordered, but our tasty beverage choices as well.
On our most recent visit, we were greeted personally by the gracious owner of the establishment and given top-notch service by the manager. I've had a Mocha Frapuccino there as well as an Iced Hot Chocolate (my favorite so far), and both were excellent.
We're currently trying to recruit another couple so we can go back to the Cafe and try their molten 60% Cocoa dark chocolate fondue (As their menu states, "A feast for 2, plenty for 4.")