By Kevin Williams
Okay, before we get to the main business at hand - recipes - I wanted to share an interesting video I found while researching this post. The video is taken in Burton, Ohio, the heart of Geauga County's maple syrup country....tons of Amish tree-tappers here and in this video - at about minute 7 - Amish woman Emma Miller appears. Not sure which is more interesting: her appearing in the video or how she manages to power a Kitchenaid stand mixer. This sort of "cherry picking" of technology is not uncommon among the Amish. I've said over and over that the Amish don't have a theological objection to electricity per se, it's all the stuff like TV, internet, computers, etc that power it, but other items like a stand mixer or refrigerator are not generally objected to if there is a way to power them without being connected to the grid. Interesting video, click here.
As the first rays of warm spring sun are just on the horizon we are now in the heart of tree tapping time in maple syrup country and the Amish are voracious tappers and consumers of fresh syrup. That early season sap seems to be most prized, with the later season sap resulting in a darker syrup. Many Amish bakeries will substitute maple extract for syrup because of the expense associated with pure maple syrup, but if you have a bottle of pure maple syrup here are some favorite recipes that call for its use! Editors note: the photo with the sticky buns is correct, but there is a glitch that puts the same photo with the maple pie and the butter, those are incorrect and I can't figure out how to change them, apologies!
- 1 1 /2 cups warm water (115 degrees Fahrenheit)
- 1 Tablespoon plus 2 teaspoons dry active yeast (.65 ounces)
- ⅓ cup granulated sugar
- 4-5 cups all purpose flour, divided
- ⅓ cup vegetable oil
- 1 /2 teaspoon salt
- 1 egg
- 2 tablespoons maple syrup
- ½ cup light brown sugar
- 2 tsp. ground cinnamon
- 2 Tablespoons maple syrup
- 3 Tablespoons softened butter
- For syrup:
- 1 /2 cup maple syrup
- 4 1 /2 tablespoons unsalted butter
- 1 /2 cup light brown sugar
- Pour warm water into a large mixing bowl.
- Sprinkle the yeast and the sugar into the water.
- Stir to combine and let sit until foamy, at least 3 minutes.
- When yeast is foamy, mix in 1 cup of the flour until incorporated.
- Add the oil, salt, egg, and maple syrup.
- Add remaining flour using just enough until the dough is no longer sticky.
- Mix with a dough hook attached to mixer on medium speed for 2-3 minutes or knead by hand for 3-5 minutes.
- Place in a greased bowl, cover with plastic wrap and let rise for one hour in a warm place.
- While the dough is rising, combine the light brown sugar and ground cinnamon in a small bowl. Set aside.
- Prepare syrup.
- Begin by buttering a 13x9x2 inch baking pan.
- Combine maple syrup and butter in saucepan.
- Stir over medium heat until butter melts.
- Remove the saucepan from the heat.
- Mix in the brown sugar.
- Pour syrup into prepared dish; tilt to coat bottom of dish evenly.
- After an hour, punch down dough and roll out into a rectangle on a well-floured surface.
- The dough should be about ¼ inch thick or a rectangle about 13×18 inches.
- Spread the softened butter with clean hands all over the rectangle leaving a narrow strip free of butter along one long edge.
- Using your hands, spread the cinnamon sugar mixture over the dough gently pressing until evenly distributed.
- Drizzle the maple syrup over the filling.
- Starting with the buttered long edge, roll up the dough and pinch the edges to secure.
- Cut the dough with a sharp, serrated knife into 12 equal pieces.
- Place in the prepared baking pan.
- Cover and let rolls rise for 30-45 minutes.
- Bake rolls in a pre-heated 350 degree oven for 20-25 minutes or until lightly golden brown. Remove from the oven and immediately invert rolls onto a baking sheet. Cool for 5 minutes. Serve warm. Enjoy!
Try this easy no-bake maple cream pie!
- 1 can condensed milk
- ⅔ c. maple syrup
- Pinch salt
- 2 c. whipping cream
- ½ c. powdered sugar
- 2 tsp. vanilla
- Pinch salt
- chopped pecans
- Cook milk, maple syrup, and salt on low heat, very slow, stirring constantly until it bubbles in the middle.
- Pour into a baked pie shell.
- Chill for 1 hour.
- Whip ingredients until thick.
- Pour on top of pie filling and sprinkle with chopped pecans and let chill overnight.
This simple recipe makes for a wonderful, spreadable butter that you basically adds a sweet zip to anything.
- 3 /4 cups butter, softened
- 1 /2 cup maple syrup
- Stir and mix until smooth.
CHOCOLATE PEANUT BUTTER MAPLE BARS: This is one I made a couple of winters ago with Aster, it was an easy, delicious bar, take a look here at the recipe.
MAPLE CUSTARD PIE - Another delicious goodie from the archives, try this blast of maple bliss!
HOMEMADE MAPLE VANILLA ICE CREAM - Yum to this delicious dessert, click here for the recipe.
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