Ruth Haffly wrote to Dave Drum <=-

I leave the syrup where found. Not a fan of maple flavour. If I put
any liquid on my pancake/waffle it will be sorghum molasses or honey.
Byt, for rhe most I use jams/preserves or jellies to sweeten things up.

IIRC, they do have blueberry and other syrups available, just ask. And,
if you don't use all of the various ones they bring out, they'll let
you take them home, at least in our experience.

Oh, I know they bring the mini-bottles of maple syrup with the
pancakes. I have a nice collection in my kitchen pantry. Some friend/relatives like maple syrup so it works out.

I was raised on the real thing so that's my #1 choice for toppings.
When we got married, I converted Steve from Mrs. Butterworth's to
maple; it's been on our table for decades.

There are a lot of maple flavoured things out there and available to
eat. So, apparently, I'm in a minority of not liking the stuff.

Years ago when we were in Frankfurt, our pastor and his wife invited
Steve and me & another couple from church for dinner one night. As we talked, found out the other gentleman had spent time in the Catskills. When it came time for dessert, the pastor's wife went into the kitchen
to prepare what she called "a special treat". She brought out small
dishes of vanilla ice cream drizzled with maple syrup. Tom, Steve and I told her that we were very familiar with maple syrup, and how we were.
We had a good laugh over that one.

I do have, just up I-55 (Route 66 too) a maple sirup (their spelling)
grove and facility that is on the National Register of Historic Places.

https://www.theroute-66.com/funks-grove.html

I've made the stop and the tour. But none of my souvenirs involve syrup.

I prefer Karo for anthing requiring syrup as a sweetener. Or good old
sorghum molasses which you'll likely never get around to as sorghum is
a close cousi of corn and would probably lay Steve low.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Apricot Brie w/Sorghum Syrup
Categories: Five, Pastry, Cheese, Fruits
Yield: 5 Servings

17 oz (490g) pkg puff pastry
1 (5"/12cm) Brie cheese wheel
3 Apricots; chopped
2 tb Sorghum Syrup
1 lg Egg; for egg wash

Defrost 1 sheet of puff pastry in the fridge or out on
the counter until ready to bake.

Set oven @ 400ºF/205ºC.

On one sheet of puff pastry, place entire Brie wheel in
the middle, add chipped apricots on top and drizzle 2
tablespoons (or as much as you'd like) of the sorghum
syrup.

Fold puff pastry on the top of the cheese and fruit
mound and close all the way around.

With a pastry brush, brush the top of the puff pastry
folds with egg wash. (An egg wash is a beaten egg mixed
with another liquid, usually water or milk, which is
brushed onto the surface of a pastry before baking.)

Place on parchment paper and bake for 30 minutes until
it's golden brown.

Let cool for 5 minutes and enjoy with crackers, baguette
or just by itself.

Yield: 4 - 6 servings

RECIPE FROM: https://www.goldenbarrel.com

Uncle Dirty Dave's Archives

MMMMM

... " 'NEW & IMPROVED' may be newer - but it isn't always improved." Dave Drum ___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,

Oh, I know they bring the mini-bottles of maple syrup with the
pancakes. I have a nice collection in my kitchen pantry. Some friend/relatives like maple syrup so it works out.

I was raised on the real thing so that's my #1 choice for toppings.
When we got married, I converted Steve from Mrs. Butterworth's to
maple; it's been on our table for decades.

There are a lot of maple flavoured things out there and available to
eat. So, apparently, I'm in a minority of not liking the stuff.

Seems to be so, but then too, we can't all like the same things. Most
people like peanut butter but I have an extreme dislike of it. A lot of
people drink coffee but not so many (Americans) prefer tea, me being one
of the latter group.

Years ago when we were in Frankfurt, our pastor and his wife invited
Steve and me & another couple from church for dinner one night. As we talked, found out the other gentleman had spent time in the Catskills. When it came time for dessert, the pastor's wife went into the kitchen
to prepare what she called "a special treat". She brought out small
dishes of vanilla ice cream drizzled with maple syrup. Tom, Steve and I told her that we were very familiar with maple syrup, and how we were.
We had a good laugh over that one.

I do have, just up I-55 (Route 66 too) a maple sirup (their spelling) grove and facility that is on the National Register of Historic
Places.

https://www.theroute-66.com/funks-grove.html

I've made the stop and the tour. But none of my souvenirs involve
syrup.

You have mentioned it to me several times. One of these days when we're
either going or coming from out west, we'll have to stop and pick up
some maple goodies. Looks like our church mission trips to VT are now a
thing of the past; we merged with another (larger) church a few months
ago. Their mission trip focus is on New Hampshire where a former member
couple is in mission work.

I prefer Karo for anthing requiring syrup as a sweetener. Or good

old DD> sorghum molasses which you'll likely never get around to as
sorghum DD> is a close cousi of corn and would probably lay Steve low.

He can tolerate small amounts of sorgum. His mom had a small jug of it
several years ago when she and Dad were getting ready to move into
assisted living. We were helping her clean out the place where they had
been living and came across the jug; it came home with us as well as a
number of spices that went right into our freezer until the in use ones
had been used up. The sorgum is now gone, mostly into Steve's coffee.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A mind stretched by new ideas can never go back to its original size.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)