This is the recipe we like:
Maple Granola
Recipe from Very Maple Syrup, adapted by Pam Masterson Sugarbush Hollow, Wayland NY
Yield: Makes 6 cups
Ingredients:
3 cups old fashioned rolled oats
½ cup sliced almonds
½ cup roasted cashews
½ cup roasted sesame seeds
½ cup roasted sunflower seeds
¼ cup unsalted butter
½ cup Pure New York State Maple Syrup (Grade B)
½ cup vegetable oil
½ teaspoon vanilla extract
¼ cup granulated Pure New York State Maple Sugar
1 cup raisins or dried cranberries
Directions:
Preheat oven to 325°. In a large bowl, combine the oats, almonds, cashews, sesame seeds, and sunflower seeds.
In a small saucepan, combine the butter, maple syrup, vanilla, and maple sugar. Cook over medium heat for 5 minutes. Pour over the dry mixture and stir until well blended. Spread the mixture out on a baking sheet in an even layer. Bake, stirring occasionally, for about 30 minutes or until golden. Remove from the oven and let cool. Stir in the raisins or cranberries. Store in an airtight container at room temperature for up to 2 weeks.
We like to switch it up and add all kinds of toasted nuts, our latest was hickory nuts, more common is toasted almond slivers.
Last edited by maple flats; 04-26-2018 at 07:27 PM.
Dave Klish, I recently ordered a 2x6 wood fired evaporator from A&A Sheet Metal which I will be converting to oil fired
Now have solar, 2x6 finish pan, 5 bank 7x7 filter press, large water jacketed bottler, and tankless water heater.
Recently bought another Gingerich RO, this one was a 125, but a second membrane was added thus is a 250, like I had.
After running a 2x3, a 2x6, 3x8 tapping from 79 taps up to 1320 all woodfired, now I'm going to a 2x6 oil fired and a 200-425 taps.