Sunday, March 17, 2013


                        March 24th is MAPLE SYRUP DAY in my state, Maine, and
             New England  states. I know  other states and Canada make maple syrup.
            The perfect accompaniment for pancakes, french crepes, french toast and dipping
            fried yeast rolls in. It is of course used in candy and fudge making. Maple syrup is
            used in many ways, least of all, baking. Following is a recipe that I cut out of
           a magazine  years ago.Hearty oats and shredded coconut provide a chewy texture
           while the pecans add crunch. Delicious with. a nice cold glass of milk,  a cup of
           your favorite tea or coffee.

                                 VERMONT MAPLE PECAN COOKIES

          3   cups old-fashioned oats
          1   cup shredded unsweetened coconut
       2+ 2/3  cups all-purpose flour
          1     teaspoon salt
          1    teaspoon cinnamon
          2    cups packed light brown sugar
          1    cup butter [ 2 sticks] unsalted
          1/2    cup maple syrup
          2      Tablespoons light corn syrup
          2      teaspoons baking soda
          1/4   cup of boiling water
          1 teaspoon maple or vanilla extract
          2 cups chopped toasted pecans        {To toast pecans place in a skillet over
                                                                    medium heat till toasted., or place in
                                                                    pie plate or Cookie sheet, in the
                                                                    oven at 250*, watching not to burn]
                                                                                      5- 12 min
          Preheat  oven to 300* [ if using 2 cookie sheets, position racks in the upper and lower thirds
         of the oven. Line cookie sheet with parchment paper.
         Combine  first 6 ingredients in a large bowl; whisk to blend.
         Combine butter, maple syrup, and corn syrup in a medium saucepan.
         Heat over medium heat until the butter is melted, stirring occasionally.
         Remove from heat.
         Add the baking soda to the boiling water, stir to dissolve.. Add to syrup
         mixture. Stir well. Add extract.
         Stir this into dry ingredients. Add pecans, stir again to mix well
         Place 1/4 size balls of dough onto baking sheets, 3 inches apart. Flatten slightly.
         Bake 18-20 minutes, until golden brown  [alternating your cookie sheet
         halfway through the baking process.] Cool 5 minutes on the cookie sheet,
         then transfer to cooling racks.Makes about 2 1/2 dozen.
         Store in air-tight container. Can be frozen.

         That is all for today friend, this is Jenny




  1. yum yum
    i love going to maple syrup festivals...watching them tap the trees and boil they would be good with a glass of milk...

  2. I don't think I've ever had this. Sounds delicious!

  3. I will definitely have to try this! Sounds delish!