More fantastic uses for Maine syrup. Try this as a Thanksgiving treat.
You Will Need:
4 large apples
1 C apple cider
2 Tbs lemon juice
1/3 C dried currants
1/2 C Maine Maple Syrup
1/4 tsp ground cloves
1/4 tsp ground cinnamon
Instructions:
Preheat oven to 375 degrees.
Core and seed apples.
Stuff with currants.
Place in baking dish.
Combine remaining ingredients.
Pour over apples
Bake uncovered 45min, basting often.
Serve warm.
You Will Need:
2-¼ Cups all-purpose flour
1-¼ Cups white whole-wheat flour or whole-wheat flour
1 ½ teaspoons baking powder
1-½ teaspoons pumpkin pie spice
½ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon salt
1 ¼ Cups buttermilk or sour fat-free milk*
1 Cup canned pumpkin
¾ Cup packed brown sugar
2/3 Cup mild flavor molasses
1/3 Cup canola oil
3 eggs, lightly beaten
Powdered sugar
Instructions:
Preheat oven to 350°F.
Grease and lightly flour a 10-inch fluted tube pan; set aside.
In a large bowl combine all purpose flour, white whole-wheat flour, baking powder, pumpkin pie spice, ginger, baking soda, and salt; set aside.
In a medium bowl whisk together buttermilk, pumpkin, brown sugar, molasses, oil, and eggs.
Add to flour mixture and stir just until moistened (mixture will be thick).
Spoon mixture evenly into prepared pan.
Bake for 50 to 55 minutes or until top springs back when lightly touched and cake sides pull away from the sides of the pan.
Cool in the pan on a wire rack for 10 minutes.
Turn out cake onto wire rack.
Cool about 30 minutes.
Sift powdered sugar over cake before serving.
Serve warm.
* To make sour fat free milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough fat free milk to equal 1 ¼ cups total liquid; stir. Let stand for 5 minutes before using.
You Will Need:
8 Cups whole grain bread cubes (about 9 slices)
1 medium fennel bulb with tops*
2 Tablespoons olive oil
1 Cup finely chopped carrots
1 Cup chopped onion
2 cloves garlic, minced
1 teaspoon dried Italian seasoning, crushed
¼ teaspoon black pepper
1/8 teaspoon salt
1 to 1 ½ Cups reduced-sodium chicken broth
Instructions:
Preheat oven to 300°F.
Spread bread cubes in a large shallow roasting pan.
Bake for 10-15 minutes until bread cubes are dry, stirring twice. Cool.
Increase oven temperature to 325°F.
Remove green leafy tops from fennel; strip enough of the tops to measure 1 to 2 tablespoons. Set aside.
Cut off and discard upper stalks. Remove any wilted outer leaves and cut a thin slice from the fennel base.
Cut fennel bulb into wedges, removing the core.
Coarsely chop fennel.
In a large skillet heat oil over medium heat.
Add chopped fennel, carrot, onion, and garlic; cook until tender, stirring occasionally.
Stir in snipped fennel tops, Italian seasoning, pepper and salt.
Place fennel mixture in a very large bowl.
Stir in bread cubes.
Drizzle with enough of the broth to moisten; toss gently to coat.
Transfer mixture to a 2 quart casserole.
Bake, covered, at 325°F for 20 minutes.
Uncover; bake about 20 minutes more or until heated through.
(* Look for fennel bulbs that are clean and crisp with fresh green leaves and no browning. To store fennel, wrap it tightly and refrigerate. Keeps up to five days.)
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