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Thread: Three Ingredient Maple Desserts--What're yours?

  1. #1
    Join Date
    Apr 2013
    Location
    Brockport, NY
    Posts
    235

    Default Three Ingredient Maple Desserts--What're yours?

    So, I've been trying out a LOT of combinations of things, and using three, and only three ingredients, have come up with my all time favorite dessert using our Maple Syrup.
    Here's the ingredients: One Apple. A handful of crushed walnuts. Maple syrup.
    Instructions (ha!): Dice the apple, put it in a bowl.
    Big handful of crushed walnuts on top of that in the bowl.
    Pour on Maple Syrup, enough to coat the diced apple and walnuts.
    Eat up, its good!
    TIP: Somehow cold apples, cold walnuts, and real cold maple syrup work the best. And, you'll think you might need a half cup of Maple syrup, but really much less will thoroughly coat the apple and walnuts and taste great. No one flavor dominates, and all three somehow complement each other.

    Whats your favorite three ingredient dessert? I got about 15 jars of home use "leftover" syrup from the season in the freezer to try it on!

    Something maple to do in the off season besides cut wood...
    take care,
    Mark

  2. #2
    Join Date
    May 2009
    Location
    UVM Proctor Maple Research Center, Underhill Ctr, VT
    Posts
    5,045

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    1 large ice cube
    2 fingers of bourbon
    1 TBSP of pure maple syrup
    Dr. Tim Perkins
    UVM Proctor Maple Research Ctr
    http://www.uvm.edu/~pmrc
    https://mapleresearch.org
    Timothy.Perkins@uvm.edu

  3. #3
    Join Date
    Feb 2013
    Location
    central NH
    Posts
    175

    Default

    Loafers pudding
    1 white cake mix. Mix according to instructions
    Pour batter in cake pan
    2 cups warm maple syrup poured over cake batter.
    bake according to mix instructions.
    Add french vanilla ice cream
    Steve

    2017
    2x8 Mason drop tube evaporator
    420 Taps
    3 surflo pumps on 5/16
    79 gallons of syrup made
    2016
    New kitchen addition to sap house
    400 taps
    52 gallons syrup made

  4. #4
    Join Date
    Jan 2016
    Location
    Oostburg, Wisconsin
    Posts
    48

    Default

    That's two fingers like this 👍isn't it Dr. Tim? I personally prefer Canadian whiskey!
    2016-First year
    17 Taps
    Block arch & steam pans
    About 1 1/2 gallons
    2017-20 taps
    About 3 gallons
    2018-13 taps
    Same Block arch & steam pans (modified arch & pans)
    2019-12 taps (keep losing trees)
    2020-Brand new Smokey Lake StarCat evaporator, about 15 taps.
    43.62N 87.78W

  5. #5
    Join Date
    Mar 2016
    Location
    chester, ma
    Posts
    386

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    Ingredients:
    - Plain yogurt
    - Maple syrup
    - Good nutty granola

    Instructions (ha!):
    - Mix syrup into yogurt
    - Sprinkle the granola on top

    Yum!

    Gabe
    2016: First year. Homemade evaporator out of little woodburning stove with steam tray pans. 6 taps on buckets. 1.1 gall syrup
    2017: Same homemade evaporator, but souped up. Still 2 steam tray pans. 15 taps on buckets. 4.5 galls syrup.
    2018: Same setup. Limited time (New baby!) 12 taps and short season. 2.2 gallons syrup.
    2019: Still very limited time. Downsized to 7 taps and a short season. 1.8 gallons syrup
    2020: 9 taps, new Mason 2x3 XL halfway through season, 2 gallons syrup

  6. #6
    Join Date
    Mar 2016
    Location
    chester, ma
    Posts
    386

    Default

    Also, maple nuts have only two ingredients, and they're fantastic!
    2016: First year. Homemade evaporator out of little woodburning stove with steam tray pans. 6 taps on buckets. 1.1 gall syrup
    2017: Same homemade evaporator, but souped up. Still 2 steam tray pans. 15 taps on buckets. 4.5 galls syrup.
    2018: Same setup. Limited time (New baby!) 12 taps and short season. 2.2 gallons syrup.
    2019: Still very limited time. Downsized to 7 taps and a short season. 1.8 gallons syrup
    2020: 9 taps, new Mason 2x3 XL halfway through season, 2 gallons syrup

  7. #7
    Join Date
    Nov 2008
    Location
    Howell, mi
    Posts
    820

    Default

    Jams

    Fruit, sugar, very dark syrup.

    …of course you’ll need pectin and a little water, but I’m going to ignore the fact that those are “technically” ingredients since they are a staple of any jam recipe.

    Use your favorite jam recipe for amounts of fruit, sugar and pectin.

    Apple, pear, peach and strawberry alone or in combo, like strawberry/peach work best, flavor-wise.


    Couple of tips:
    Reduce the amount of water to compensate for water in the syrup.

    Replace 1/5 of the sugar with an equal amount of syrup. This knocks back the sweet a bit and allows the fruit and maple flavors to come forward.

    Apples have a natural pectin. If using apples, adjust the amount of added pectin accordingly (Google is your friend here).

    Edit in...a splash of lemon helps keep the color.
    Last edited by Tweegs; 05-30-2019 at 02:28 PM.
    42.67N 84.02W


    350 taps- 300 on vacuum, 50 buckets
    JD gator 625i Sap hauler w/65 gal tank
    Leader 2X6 drop flue

    Homemade auto draw-off
    Homemade preheater
    Homebrew RO, 2- xle-4040's
    LaPierre double vertical releaser
    Kinney KC-8 vacuum pump

    12X24 shack
    Lots of chickens and a few cats.

  8. #8
    Join Date
    Mar 2015
    Location
    Wind Lake, WI
    Posts
    341

    Default

    Like you make maple coated nuts, do popped popcorn with some salt before the cooked syrup hardens. Forget salted caramel. Salted maple is so much better.
    42.82N
    2015 - Small operation. 25 buckets. One excited 5 year old and one 35 year old that feels 5 again.
    2016 - One year older. New Homemade 2x4 Arch, Smoky Lake Pan and looking at 52 maples, 17 box elders and 2 walnut trees.
    2017 - Shurflo 4008 hooked to 42 stingy silver maples and a few Norways. A couple buckets on sugars and Norways. 10 box elders.
    2018 - ...a few more taps.
    2019 - ...more taps on 3/16 gravity. This spiral is heading downward in a hurry.
    2020 - 4x400 RO - RB20 (uh-oh!)

  9. #9
    Join Date
    Apr 2013
    Location
    Brockport, NY
    Posts
    235

    Default

    Hey, this is good, I'ma try some/all of these. On the pudding one, whats the consistency supposed to end up like?
    And, maple coated cashews with a bit of salt sounds pretty good too.
    Figures, the man with the phd comes up with the prize winner in like two seconds...lol...but i do bet its tasty.
    take care, Mark

  10. #10
    Join Date
    Mar 2016
    Location
    chester, ma
    Posts
    386

    Default

    Quote Originally Posted by littleTapper View Post
    Like you make maple coated nuts, do popped popcorn with some salt before the cooked syrup hardens.
    Usually when I do maple nuts, I have to stir really hard, and sometimes for quite a while, to get the syrup to harden. If I did this with popcorn instead of nuts the popcorn would be broken up into tiny bits. How do you avoid this?
    2016: First year. Homemade evaporator out of little woodburning stove with steam tray pans. 6 taps on buckets. 1.1 gall syrup
    2017: Same homemade evaporator, but souped up. Still 2 steam tray pans. 15 taps on buckets. 4.5 galls syrup.
    2018: Same setup. Limited time (New baby!) 12 taps and short season. 2.2 gallons syrup.
    2019: Still very limited time. Downsized to 7 taps and a short season. 1.8 gallons syrup
    2020: 9 taps, new Mason 2x3 XL halfway through season, 2 gallons syrup

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