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"I am looking for a recipe for old-time syrup bread.
Can you help me?" Dorris Carter of Atlanta wrote
in to the AJC's Food Goddess column.
This Syrup Bread is adapted from a recipe that Beth Respess of Fayetteville sent in. It bakes in a cast-iron skillet and is for perfect for someone who prefers a less sweet, cakelike treat and also for those who prefer dark cane syrup to molasses.
Because the size and shapes of skillets can vary, start checking the bread after 30 minutes and check every 5 minutes after that to prevent overcooking. If your skillet is well-seasoned you don't need to grease it.
For another syrup bread that uses molasses, see separate recipe listing for Molasses Sweet Bread.
MSU Forestry students and Jaclyn Bratkowski in the sugar bush on the MSU campus on March 7, 2014. The MSU Forestry Club students tap about 150 trees for syrup each spring.
I'm disappointed to see that this came out quite pixelated. It is another piece in my continuing attempts to produce more artsy (less documentary) photography.
I'm not quite clear on what the extra serving of mint syrup was for - maybe just in case my milk wasn't minty enough? But it came in a fun little ceramic dish which, while perhaps mass produced, certainly reminded me of handmade artisan craft ceramics.
The mint syrup, pooled and deep, was a gorgeous emerald color I sought to capture.
OMG(oodness)! Strawberry Syrup consists of 2 ingredients: sliced strawberries and agave nectar. Agave nectar serves as a flavor enhancer.