The Carlisle Mosquito Online

Friday, March 16, 2001


More on Maple Sugaring in Carlisle

The freezing nights and sunny, warm days in February and March start the sap flowing in the maple trees of Carlisle. George Bishop of Judy Farm Road has tapped the trees on his property. He has driven a spout into each maple tree, from which a bucket has been hung to collect the dripping sap. The buckets of sap are collected and the sap is boiled down to remove the water and produce the desired maple flavor and color. The delicate flavor of the syrup depends mainly on the tree's chemistry changes due to temperature changes during the sap season. For cooking and baking purposes, the dark amber syrup is preferred for its stronger flavor.

Here are two recipes using maple syrup; a maple syrup bread and a maple-apple dessert. When asked to share with us one of her favorite maple syrup recipes, Nadine Bishop just laughed and said, "Our favorite way to use maple syrup is to just pour it on top of hot cereal in the morning."

Maple Syrup Whole Wheat Bread

2 cups all-purpose flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

2 cups whole wheat or graham flour

2 eggs, room temperature

1 1/2 cups of buttermilk, room temperature

1/2 cup sour cream, room temperature

1 1/3 cups maple syrup

1. Preheat oven to 325 degrees.

2. Grease two (8 1/2 x 4 1/2) loaf pans. If using glass, reduce oven heat to 300 degrees because maple syrup caramelizes and sticks to the sides of these pans.

3. In a large mixing bowl blend together flour, baking powder, baking soda and salt. Measure and stir in whole wheat or graham flour.

4. In a small bowl beat eggs thoroughly and blend in the buttermilk, sour cream and maple syrup. Pour this mixture into the dry ingredients and stir well.

5. Pour batter, which will be quite thin, into the prepared loaf pans.

6. Place in oven and bake one hour or until loaves test done. Cool on a metal rack before slicing.

7. The maple syrup gives this bread a golden color, a special taste and fragrance.

Apple dumplings in a maple syrup sauce

Serves 8

1 1/4 cups maple syrup*

3 cups chopped, peeled apples

1 T. cornstarch

2 cups water

2 T. butter

2 cups all-purpose flour

1/4 cup sugar

1 T. baking powder

1/3 cup butter

3/4 cup milk

1 tsp. vanilla

1 T. sugar

1/2 tsp. cinnamon

2 T. butter

whipped cream

1. In a saucepan, mix the maple syrup, cornstarch, and water. Bring to a boil. Cook and stir two minutes more. Add 2 T. butter. Pour into a 13x9x2 inch baking dish.

2. In a medium size bowl, combine the flour, 1/4 cup sugar,and baking powder. Cut in the 1/3 cup butter until crumbly. Stir in the apples. Stir in the milk and vanilla until the batter is moistened.

3. Drop the batter by the tablespoon over the syrup mixture in the baking dish.

4. Combine the remaining 1 T. of sugar and cinnamon; sprinkle over the batter. Dot with the remaining 2 T. butter. Bake in a preheated 350 degree oven for 50-55 minutes.

5. Serve warm with whipped cream.

* Use only 100 percent pure maple syrup

2001 The Carlisle Mosquito