Maple syrup

[Lizzy]

Whatever Taylorgirl and her husband are doing to maple syrup up there in Michigan is magic. It's the best maple syrup we have ever tasted. It's very light, silky smooth and has just the right amount of sweetness. In fact I think it would be great just straight up with no waffle:)

[stepchildusmc]

http://r.search.yahoo.com/_ylt=A0LEVzRhbElTnGUAxsNXNyoA;_ylu=X3oDMTEzbWg0MmZqBHNlYwNzcgRwb3MDMQRjb2xvA2JmMQR2dGlkA1NNRTM0M18x/RV=2/RE=1397349601/RO=10/RU=http%3a%2f%2fwww.barnonedrinks.com%2fdrinks%2fby_ingredient%2fm%2fmaple-syrup-6.html/RK=0/RS=bRJlBPEjGtTDg0WGWM8MEbHgbPM-

who needs waffles???

[TaylorGirl]

Thanks Lizzy. I did say it's addicting....you were warned  .
Happy you love our little product from nature.  As our slogan says..."sweet liquid gold".

Hey stepchildusmc, thanks for the great link!

[TaylorGirl]

I like this one.
http://www.barnonedrinks.com/drinks/m/maple-shooter-3219.html

[mgap]

Waffles and pancakes are just ornamental

[jjrpilot-admin]

I got my syrup just yesterday...it's delicious!!! Smooth, sweet but not sickening sweet and has almost a hint of nut. It's amazing!

 

[TaylorGirl]

Josh, so very happy to hear you like it. Thanks so much.

[CodeBlueEMT]

 I read this article a few weeks ago and thought of Susie: http://www.wral.com/syrup-makers-go-high-tech-with-wireless-monitoring/13528388/

[TaylorGirl]

Shayne, that was an interesting article. We don't use a vacuum system, because our sugar bush is about a half mile from our sugar house. We do use gravity lines, though. We are small, in that we only have 300 taps...it's just the two of us and therefore we don't have to rely on anyone to help. Maple syrup production varies from your back yard producers to your large commercial producers. It is a lot more scientific than most can imagine. My husband is very technical and as a result we are very precise in our production. That's why we can produce a quality product that we are proud of. Thanks for posting the link to the article. Oh, and the article was right that it takes approx. 40 gallons of sap to make 1 gallon of pure maple syrup (actually 43). But that is assuming the sugar content of the sap coming out of the tree is 2%. If it is 1%, then it takes 86 gallons of sap. So, being a maple syrup producer is truly a labor of love. If you use pure maple syrup, you can appreciate it's value.

[Jersey tuning]

We used to help friends with their annual back yard maple syrup processing.  They had 10 acres in Bergen County, NJ--we're talking about a densely populated part of NJ, in which a 10-acre plot is astonishing--until the us gov absconded with 6 acres so US interstate 287 could be completed.  They produced 40 weight ultraviscous syrup, which was nevertheless delicious.

How does one acquire Susie Syrup?

[TaylorGirl]

How does one acquire Susie Syrup?

A few folks from the forum contacted me awhile back and asked if we shipped our syrup out of state. I said we could, but it would result in the buyer paying the shipping cost. Since they were willing to do that, we bottled some syrup for them in plastic containers (we normally bottle in glass) so it could be shipped.

[mikeguywest]

Here's a waffle recipe I found on the web a while back. I was getting tired of those heavy waffles and found this much lighter recipe. It goes great with a good maple syrup.

Even Easier Crispy Waffles
2 cups flour
1-1/2 tsp instant yeast
1 stick melted butter
2 cups warm milk ( apprx 110 degrees)
2 eggs
2 tsp vanilla extract
1 tbsp sugar
1/2 tsp salt

The night before:
Combine and whisk together the dry ingredients in a large bowl: flour, yeast, sugar and salt. Combine the melted butter and milk. Add the mixture to the dry ingredients. Whisk eggs and vanilla together in a separate small bowl. Add the egg-vanilla mixture to the other mixture, and whisk until well-combined (do not over mix - lumpy is ok). cover with plastic wrap and stick in the fridge until tomorrow morning.

The next morning:
Prepare waffle iron as usual. Stir the batter to deflate it (it shoud be puffy and frothy). Add to waffle iron the same way you would other batter, keeping in mind that this batter will rise more than batters that use baking powder instead of yeast.

[TaylorGirl]

Always looking for good recipes, thanks GNG!

[mikeguywest]

Important note on that recipe. The instructions say to mix the dry ingredients in a large bowl. Note "large." The yeast will make the batter rise in the fridge over night, so you want enough room for that to happen so you don't end up with batter all over your fridge.

[TaylorGirl]

Sounds like good advice.