Variations of this recipe are as old as colonial times, when an apple, pear, or nut version was made in a “spider” – a wrought iron pot with legs over a cooking fire. The pineapple version became popular much later when canned pineapple was available to eager cooks. [ MORE ]
You don’t have to be a monkey to savor this great way to use your overripe bananas! Maple and Bananas – it doesn’t get better than this! And it improves with age if it lasts that long in your house – doesn’t in ours! [ MORE ]
My Scottish born Aunt Catherine was an expert baker of Shortbread. I have her recipe, and it doesn’t include maple syrup. But I wonder . . . after settling in Florida, and receiving our gifts of maple syrup for their oatmeal, did she perhaps add “just a wee bit” to her shortbread batter? [ MORE ]
Turkey after the Holidays???? Well, if you can take advantage of a sale on frozen turkey breast, try this EASY, MOIST and SUCCULENT version. The juices make a flavorsome gravy – for casserole stuffing if you’ve baked some. And just in case you manage to have left-overs, you’ll find a “busy sugarmaker” bonus at the end of this recipe! [ MORE ]
When you’re longing for the flavor of maple apple crumb pie, but are just too “stuffed” for a whole piece, consider this alternative – all the taste, but not so filling – light enough to top it with ice cream!!
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