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, by Ken Haedrich
Get Free Ebook , by Ken Haedrich
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Product details
File Size: 16680 KB
Print Length: 192 pages
Publisher: Storey Publishing, LLC; 3 edition (December 7, 2015)
Publication Date: December 7, 2015
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00Z8CZOLK
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Amazon Best Sellers Rank:
#233,717 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Living in New England, we're fortunate to have our choice of "sugar shacks" to purchase maple syrup, locally tapped. We have made three or four recipes from this book since we received it and they haven't disappointed! We made the Maple-Walnut Oat Muffins (twice!). These were the best, homemade muffins ever! They were not overly sweet, barely tasting the maple syrup, but it added just enough sweetness. We are also gluten free, and this recipe was easily adapted. The combination it called for was ground oats (you can purchase oat flour instead, works the same way), as well as whole wheat and all purpose white flour. The first time, I didn't have oat flour (or whole oats to grind). I subbed out oat bran and used a gluten free all purpose flour in place of the whole wheat/white. Came out super! Second time, I used the oat flour and they came out equally as well, but a bit more dense. I actually think we prefere the oat bran. They were amazing for breakfast, either warmed a bit in the microwave or grilled lightly. Adding a bit of maple syrup on top (or maple cream ~ yum!) makes them a real treat! They freeze really well too.We made the Green Bean Salad (served room temp or cold) ~ sooo good for lunch or served as a side with any type of meat. I can't wait to try this again with green beans from my garden!We also made the Maple Baked Beans. Way better than any canned baked beans! We did cheat, and use two cans of Aduki (can use any type of bean you like) instead of the dried navy/pea beans they called for, only because I forgot to buy them:( ~ that being said, adjust the baking time accordingly (you don't need to bake canned beans for three hours). I already bought the dried beans for next time.The last thing we tried was Maple-Cream Cheese Spread ~ no explanation needed:) ~ Wow. Just wow:)
I am always on the lookout for cookbooks which include natural alternatives for sugar. I dislike artificial sweeteners and want to limit my cane sugar intake. This is my second maple syrup cookbook and it is quickly becoming my favorite one.In addition to mouthwatering recipes (both sweet and savory), the author gives a history of maple syrup production as well as the modern methodologies used to extract the product and refine it to various grades of syrup.The photographs are outstanding and give a great vision of what the final dish should look like. I really appreciate good photographs as I am very much a visual type when it comes to food. I like to make sure that I understand what it should look like as well as taste.Of the recipes that I have tried, my current favorite is the Maple-Vinegar Roasted Pork. It gives my roast pork a very different flavor from my standard roast, so it gives me an additional dish for my repertoire. Additionally, there is a wonderfully simple recipe for Maple syrup candy that is easy to make and delicious to eat. These are just two of many recipes that I find outstanding in the book. It takes my bottle of maple syrup to different places than I ever expected and I am very pleased with the book.I received a digital ARC copy of this book from the publisher, Storey Publishing, LLC, via Netgalley. I liked the cookbook so well, I purchased a paper copy to keep in my kitchen at all times.
I bought this because of it's coffee chocolate chip cookie recipe. I don't like giving my grandchildren white sugar, so this recipe is PERFECT for giving them a sweet cookie without spiking blood sugar. Can't wait to try the other recipes. Update: I have found lots of wonderful recipes that taste fantastic. Can't speak highly enough about this book.
I bought this as a gift; I have a copy. I love all of Haedrick's cookbooks. While some of the recipes are a wee bit complicated or call for an ingredient not common in your pantry, I have to admit that if you follow the instructions, they usually turn out well. Living in Vermont, it's good to have a use for all that maple syrup flowing about.
Ken does a great job putting recipes together, this is the second cookbook I have of his using Maple Syrup.
Purchased as a gift for someone in another country where they don't have the luxury of going out and tapping their own tree. Very well received.
Like the dessert recipes! Also making my own sauces.
excellent book
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