Friday, March 19, 2010


You can tell it’s spring by the jugs hanging from sugar maples that pervade the New England landscape. Sugar, stored in the roots in the fall, would drip into wooden buckets when the Algonquins first introduced it to colonists in the 1600’s. The Indians showed the new inhabitants how to make a hole in the tree, stick a wooden spout in the hole and hang a bucket on the spout.

This process could continue for several weeks until the weather got warm enough to reduce the sap’s sweetness. The Algonquin’s then showed the Colonists how to cook the liquid over a fire, boil off some of the water and let the remainder “caramelize” into a delicious syrup.
Today, Canada produces more than 80% of the world’s Maple Syrup, which is not surprising since the majority of Algonquin’s live in the Ottawa area. Vermont is the largest United States producer.
There are some health benefits to eating Maple Syrup. First of all, it is low in fructose compared to high fructose corn syrup and it is rich in manganese and zinc.
One reason that real Maple Syrup is so expensive is that it takes about 40 gallons of sap to make one gallon of syrup.

If you want to learn more about this interesting process, you can visit like I did.

Here’s a cookie recipe to get you started, which I got from with a few little changes.

Maple Nut Cookies
1.5 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter
1 cup packed light brown sugar
1 large egg, lightly beaten
½ cup pure maple syrup (not imitation)
1 teaspoon vanilla extract
½ cup shredded sweetened coconut
½ cup chopped macadamia nuts
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a small bowl, whisk together flour, baking powder and salt. Set aside. In a large bowl, cream butter and brown sugar until light and fluffy. Add egg, maple syrup and vanilla extract. Beat on medium speed until well-combined. Add flour, coconut and macadamia nuts. Stir just until combined. Scoop teaspoons of dough and place on prepared baking sheets 2 inches apart. Bake 10 to 12 minutes until golden. Let cool 5 minutes and completely cool. Store in a covered container.

For a little extra flavor, you can frost them with maple frosting.

*If you have any insulin issues, I strongly suggest not eating these cookies.

And, a happy spring to you all.

I would like to ask each one of you to please tell a friend about my blog and ask them to tell one of their friends. Hopefully this will ratchet up my readership as I continue to watch it grow.

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  1. Very interesting - I love maple syrup (who doesn't) and can't wait to taste those maple cookies. Thanks so much for all your fascinating and informative blogs.

  2. It sure is expensive - Russ brought a gallon when he came at Christmas. However delicious, it spikes those triglycerides up - so no more drenching the oatmeal! Your postings are always so interesting. You know a lot of stuff! Judi

  3. the neighbors down the hill were sugaring last week. its like waiting to watch water boil. but that actually is a faster process. is a good activity if you have some time on your hands and wanna hang out with friends or family, but NOT a quick process! the results are yummy and worth it though!!
    tracy t

  4. It's nice to see some things stay the same regardless of 'progress'.

  5. A friend wants to know where he can get real maple syrup down here in SWVA. (Southwest Virginia)

  6. I love maple syrup.
    I have seen tree's with the jugs on them around Wilton. Looks like fun.
    Dee Dumont

  7. Your blogs are a "breath of fresh air!"



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