Ruth Haffly wrote to Dave Drum <=-

I leave the syrup where found. Not a fan of maple flavour. If I put
any liquid on my pancake/waffle it will be sorghum molasses or honey.
Byt, for rhe most I use jams/preserves or jellies to sweeten things up.

IIRC, they do have blueberry and other syrups available, just ask. And,
if you don't use all of the various ones they bring out, they'll let
you take them home, at least in our experience.

Oh, I know they bring the mini-bottles of maple syrup with the
pancakes. I have a nice collection in my kitchen pantry. Some friend/relatives like maple syrup so it works out.

I was raised on the real thing so that's my #1 choice for toppings.
When we got married, I converted Steve from Mrs. Butterworth's to
maple; it's been on our table for decades.

There are a lot of maple flavoured things out there and available to
eat. So, apparently, I'm in a minority of not liking the stuff.

Years ago when we were in Frankfurt, our pastor and his wife invited
Steve and me & another couple from church for dinner one night. As we talked, found out the other gentleman had spent time in the Catskills. When it came time for dessert, the pastor's wife went into the kitchen
to prepare what she called "a special treat". She brought out small
dishes of vanilla ice cream drizzled with maple syrup. Tom, Steve and I told her that we were very familiar with maple syrup, and how we were.
We had a good laugh over that one.

I do have, just up I-55 (Route 66 too) a maple sirup (their spelling)
grove and facility that is on the National Register of Historic Places.

https://www.theroute-66.com/funks-grove.html

I've made the stop and the tour. But none of my souvenirs involve syrup.

I prefer Karo for anthing requiring syrup as a sweetener. Or good old
sorghum molasses which you'll likely never get around to as sorghum is
a close cousi of corn and would probably lay Steve low.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Apricot Brie w/Sorghum Syrup
Categories: Five, Pastry, Cheese, Fruits
Yield: 5 Servings

17 oz (490g) pkg puff pastry
1 (5"/12cm) Brie cheese wheel
3 Apricots; chopped
2 tb Sorghum Syrup
1 lg Egg; for egg wash

Defrost 1 sheet of puff pastry in the fridge or out on
the counter until ready to bake.

Set oven @ 400ºF/205ºC.

On one sheet of puff pastry, place entire Brie wheel in
the middle, add chipped apricots on top and drizzle 2
tablespoons (or as much as you'd like) of the sorghum
syrup.

Fold puff pastry on the top of the cheese and fruit
mound and close all the way around.

With a pastry brush, brush the top of the puff pastry
folds with egg wash. (An egg wash is a beaten egg mixed
with another liquid, usually water or milk, which is
brushed onto the surface of a pastry before baking.)

Place on parchment paper and bake for 30 minutes until
it's golden brown.

Let cool for 5 minutes and enjoy with crackers, baguette
or just by itself.

Yield: 4 - 6 servings

RECIPE FROM: https://www.goldenbarrel.com

Uncle Dirty Dave's Archives

MMMMM

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