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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Quebec supplies 80% of the world's maple syrup, due to its large maple forests and ideal weather. My husband, Stanley, and I are veteran sugar makers who still do many things the old-fashioned way. For 6 weeks each spring, we tend to 8,000 tree taps in addition to the milk spigots on the 50 cows at our dairy farm.Chemin Holmes, Ayers Cliff, Quebec Ingredients:
2 tablespoons butter, softened |
1/4 cup sugar |
2 eggs |
1-1/2 cups king arthur unbleached all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/2 cup raisins |
1 cup milk |
1-1/2 cups maple syrup |
whipped cream or ice cream, optional |
Directions:
1. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt and raisins; add alternately with milk to creamed mixture.
2. In a small saucepan, bring syrup to a boil; pour into a greased 1-1/2-qt. baking dish. Pour batter over hot syrup; do not stir.
3. Bake, uncovered, at 375° for 30-35 minutes. Serve hot with cream or ice cream if desired. Yield: 6-8 servings.
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