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Posts Tagged ‘Sweeteners’

Ingredients for Maple Icing

Real maple syrup is a luxury around here.  Since we avoid processed sugars, we pretty much use maple syrup or honey as sweetener.  However, you will never see me pouring straight maple syrup on pancakes or waffles around here.  Too sweet and too expensive.  Today I am sharing with you a few of my favorite ways to stretch real maple syrup and keep it, well, real.  When we do occasionally eat pancakes, waffles, or french toast – these syrup stretchers are the perfect complement.

To begin, I have seen about 25 recipe versions of pumpkin pancakes in the last two weeks.  I am not complaining – the season is upon us .  But I am making Maple Icing to go with them!

This recipe pairs beautifully with regular, pumpkin, apple, and blueberry pancake versions – you name it.

Maple Icing

This is more of a formula than a recipe, because it really is quite simple to cater to your family’s tastes.

1/2 c. real maple syrup (I use grade B)

1/2 c. plain yogurt (I use organic, whole milk yogurt)

Optional add-ins for the “plain” version above (choose which ones you like):

  • a few drops of vanilla extract
  • a few drops of almond extract
  • a shake of cinnamon (a must to go with the pumpkin pancakes, or maybe pumpkin scones)
  • a shake of nutmeg

Our second syrup stretching option is to mix warmed fruit with the syrup.  I tend to think berries work best.  Blueberry and raspberry are both delicious by themselves.  Strawberry seems tastier to us when paired with another berry.  Here is the formula for that one:

Simple Berry Syrup

2 c. frozen or fresh blueberries (or raspberries, or a combo with strawberries)

1/4 c. real maple syrup (or more to taste)

Bring the berries to a boil in a small pot on the stove and simmer until they are all melted and squishy.  Pretty much you just plop them in the pot and stir a few times while you cook whatever it is requiring the syrup in the first place.  When they are fully squishy, pour them (carefully – watch for splashing) into your blender.  Add the syrup and blend.  I promise you that a complicated recipe is not necessary.

And don’t waste any leftovers if you happen to have them!  Both the maple icing and the fruit syrups are delicious warmed up and poured over oatmeal the next morning.  The fruit syrup is also perfect for mixing in to plain yogurt.

For more great tips join me over at Miz Helen’s Full Plate Thursday, Kitchen Tip Tuesday and Real Food Wednesday.

Enjoy!

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Small maple syrup jug with non-functional loop...

Image via Wikipedia

This is so simple.  Before we ate real food, I made my own syrup using brown sugar, white sugar, cornstarch, etc.  It was yummy, but it wasn’t real.  And certainly not good for us.  Since we still enjoy pancakes and french toast, I had to come up with a syrup solution.

Blueberry Syrup

2 c. frozen or fresh blueberries (or raspberries are also very yummy)

1/4 c. real maple syrup (or more to taste)

Bring the berries to a boil in a small pot on the stove and simmer until they are all melted and squishy.  Pretty much you just plop them in the pot and stir a few times while you cook whatever it is requiring the syrup in the first place.  When they are fully squishy, pour them (carefully – watch for splashing) into your blender.  Add the syrup and blend.  Yup, that’s it.  Simple right?  But, I have spoken to too many moms who are using all kinds of funky recipes that are really not simple.  And then they try this and never look back.

Go to Kitchen Tip Tuesday  and Kelly the Kitchen Kop to see more tips and recipes . . .

Enjoy! 

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