Each passing season carries its own sweetness; something to love, savor, or look forward to. When the dreary winter begins to relent, what could be a better addition to the season’s end than a generous drizzle of maple syrup? Pure maple syrup doesn’t just taste fantastic; it is also a healthier choice when it comes to picking sweeteners that are also good for your health. Naturally sweet and nutrient rich, it can be substituted for other refined sugars in most recipes.
Our simple recipe uses the activating ingredients in the beer and baking powder to replace the yeast. Baked in a cast-iron skillet, our bread is served straight from the oven to the table in 30 minutes.
This classic French Canadian maple syrup pudding cake was invented by female factory workers during the Great Depression in the province of Quebec, Canada, which produces 75% of the world’s maple syrup. The literal translation for the name of this cake is a Poor Man’s Pudding, this traditional sweet and homely dessert embodies all the flavors of warm maple syrup soaked pancakes. Use a cast-iron skillet, baking dish or individual ramekins (6) for baking.
This recipe from our friend Allan Bell is like a Hug in a Mug. It is as delicious as his Butternut Squash & Cheddar Soup, without the added calories.
