2 cups sugar
1 cup maple syrup
2 Tbsp. Corn syrup
½ cup milk or ½ & ½ cream
1 cup chopped nuts (optional)
1 Tbs. Butter
1 Tsp. Vanilla
Boil sugar, maple syrup, corn syrup and milk in a tall saucepan, stirring constantly until it reaches 238 degrees F. (soft ball stage). Remove from heat. Cool in a pan of cold water until mixture reaches 110 degrees F. Add vanilla, nuts and butter. Beat until thick and creamy. Pour into 8” pan. Cut into squares when chilled.
HONEY-GLAZED GRANOLA
“A breakfast cereal or a topping for ice cream”
1 cup Manitoba honey
1 cup vegetable oil
9 cups rolled oats
1 cup shelled sunflower seeds
1 cup wheat germ
1 cup coconut
1 cup almonds or walnuts
½ cup sesame seeds
Heat honey and oil together, but do not boil. Combine dry ingredients together and pour honey mixture over them. Stir well to coat. Spread out on two large baking sheets. Bake in 275 degree F (140 degrees C) oven for one hour, stirring every 15 minutes. Stir after removing from oven to avoid lumping. Store in plastic bags or large glass jars. Makes 12 cups (3 L) granola.
MAPLE GINGERBREAD
1c. maple syrup
1 c. sour cream
3 egg, well beaten
2 1/3 c. flour
1 tsp. baking soda
1 1/2 tsp. ginger
1/2 tsp. salt
4 tbsp. melted margarine
Blend syrup with sour cream and egg. Stir in all dry ingredients. Add margarine and beat thoroughly
(batter will be thick). Pour into greased 8"x12" pan. Bake at 350 for 30 mins.
TOPPING
1/3 c. melted butter
1/2 c. white sugar
1/4 c. maple syrup
1/4 c. milk
1 1/2 c. coconut
Mix all ingredients together, spread on top of gingerbread and place under broiler until golden brown.
(Rack should be in middle of oven for broiling).
RHUBARB PUNCH
Rhubarb Base:
4 cups chopped rhurbarb
1/2 c. sugar
4 c. water
2 tbsp. lemon juice
Boil rhubarb and water until very mushy. Drain off juice and discard pulp. Add sugar to juice. Taste and if desired,
add more sugar. Add lemon juice. Chill. Rhubarb base may be frozen for later use. To serve, combine rhubarb base,
half and half with chilled ginger ale, 7-Up, Sprite or other carbonated soft drink.
HONEY OATMEAL COOKIES
1 c. buckwheat honey (or honey of your choice)
1/2 c. vegetable shortening
1/2 c. butter or margarine
2 eggs
1 tsp. vanilla
2 c. all purpose flour
1 c. quick-cooking rolled oats
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Cream honey, shortening and butter in large bowl with electric mixer until smooth. Beat in eggs,
one at a time, then add vanilla. Combine flour, oats, baking powder, baking soda and salt in medium
bowl; mix well. Add dry ingredients to honey mixture; mix thoroughly. Drop by heaping teaspoonfuls onto
greased cookie sheet and bake at 350F for 12-16 mins. Let cool 1 min. then remove to wire rack to cool.
(1 c. chocolate chips and 1/2 c. pecans may also be added if you prefer).
CRABAPPLE GARLIC ONION MARMALADE
2 cups onion - finely chopped (sauteed slightly)
1 cup honey
2 cups white sugar
2 Tbsp. lemon juice
3 Heaping Tbsp. minced garlic
1 Box Certo
3 cups juice - Crabapple or hawthorne
Bring certo, juice, honey, garlic, onion to a hard boil (can't be stirred down). Add sugar and return to boil until jelly stage - usually 1 or 2 minutes. Pour mixture into sterilized jars and seal.
APPLE PANCAKES
2 Cups Flour
2 Eggs
4 Teaspoons Baking Powder
2 Cups Milk
½ Teaspoon Salt
1 Teaspoon Vanilla
4 Tablespoons Sugar
2 Tablespoons Melted Butter
1 Apple Diced
Stir flour, baking powder, salt and sugar together. Beat egg thoroughly; add milk. Make well in center of dry ingredients;
slowly add the egg-milk mixture. Add melted butter, diced apple and vanilla. Stir quickly until ingredients are just mixed and
batter is still lumpy in appearance. Drop by ¼ cupfuls on hot pancake griddle. Cook the pancakes until they are filled with
bubbles and the under-surface is golden brown. Turn and brown the other side. Serve hot as possible with maple syrup.
HAWTHORN HONEY GARLIC MARMALADE
Saute 2 onions and 1 clove of garlic
3 c hawthorn juice
1 c Honey
2 c. Sugar
2 Tbsp. Lemon juice
1 Box Certo
Boil Certo, juice, honey, garlic, onions to a hard boil. Then add sugar and return to boil. Pour into sterile jars.