Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
Ask Betty
Get the Mobile App
Making Maple Syrup
I was wondering if you by chance have a recipe for homemade maple syrup. I thought it might come in handy if someday we ran out of storebought and couldn't make it to a store, especially due to bad weather. Thank you.
—Anishka
Hi again, Anishka!
I have to admit, your question had me scratching my head a bit, because aside from a field trip way back in grade school, I don’t really have any experience with making maple syrup. But my feeling is that it’s a pretty elaborate operation, and one not to be taken lightly. Also, collecting the maple sap is something that can only be done during a few months in the early spring – so making syrup is not something that you can decide to do on a rainy November afternoon! That said, I found a good website that explains in great detail what goes into home-based maple sugaring: TapMyTrees.com. Lots of good info there! Please let me know how it turns out if you decide to try it!
-
QuestionOh Gramma, please tell me you have a recipe for cabbage rolls. I just LOVE all your recipes and will be heartbroken if you don't! --PamMarch 2012
-
QuestionWhen a recipe calls for chicken breast pounded flat, what is the best way to do that without tearing up the chicken breast? --EmmaMarch 2012
-
QuestionHi Betty, A long time ago my daughter gave me a card with a delicious recipe for cinnamon rolls. I lost it and I'm always dreaming about baking such great rolls again. This recipe came from your kitchen. I would love to have it again. Thanks for such awesome recipes. --MariaMarch 2012
-
QuestionCan the ham or cheese puffs be frozen to be eaten at another time? Or would they become soggy? --PatMarch 2012
-
QuestionDo you have an apple dumpling recipe? They are too expensive to buy at the store and I would love to make them myself. --AmandaMarch 2012
-
QuestionWould you please add a chocolate cheese cake? Thanx so much! --MerrianneMarch 2012
-
QuestionDo you have a recipe for molasses cookies? --LissaMarch 2012
-
QuestionPlease add a French Onion Soup recipe. --JoshMarch 2012
-
QuestionRecently every time I bake bread, it falls in the middle (very much like a cake that falls). What can I do to prevent this? Or, what could be causing it? --TerryMarch 2012
-
QuestionWhat is a good cookie to send to our boys in Afghanistan? Is there anything that will not spoil? --KathleenMarch 2012
What Others Have To Say
Thanks for the suggestions, Karla and Jean!
Mila, I'm sorry to hear you are having problems printing a recipe. I just tried to print out the Country Corned Beef recipe and didn't have any problems. You can print out a recipe by either clicking on the "Print" button next to the ingredient list, or using your keyboard shortcut (usually Control-P or Command-P). Are you sure your printer is properly connected to your computer? You might try printing something from another website -- if you find that you are able to print from another website but still cannot from Grandma's Kitchen, please email me at Betty@GrandmasKitchen.com and we'll get to the bottom of this problem!
Why are some recipes not printing? Tried to print Country Corned Beef Hash.
Please~ Check on Internet & learn about how they make Maple Syrup if unable to visit Vermont. Takes gallons of the raw product to be boiled down into Maple Syrup. This warm weather may really bring the cost up this year. Learned Much of the VT Syrup comes from WVA.& bottled in VT.
Anytime you see the icicle over "drip bucket"- please don't break off. Does not taste good.
I make syrup for my boys quite often and this is my recipe:
In a sauce pan simmer 1 cup sugar and 1 cup water 10 minutes to make a simple syrup. Turn off heat and add 1/2 cup corn syrup, 1/2 teaspoon each of butter extract and maple extract. It is thinner than store bought, but the flavor is just as good, if not better.
Hi Anishka,
I’m relieved to hear you don’t have tree-tapping in your future! :-) And now I see where you’re coming from. Try this:
Combine 1 1/2 cups packed brown sugar, 3/4 cup boiling water, a knob of butter and a dash of salt in a medium saucepan. Bring to a simmer over medium heat, then simmer (don’t let it come to a full boil) for 5 to 10 minutes. Remove from the heat and add 1/2 to 1 teaspoon maple extract or flavoring. It will likely be a little thinner than real maple syrup, but it works in a pinch!
Drizzle this quickie syrup over any breakfast dish you would top with real maple syrup, like my French Toast Casserole, Overnight Yeast Waffles, Sour Cream Pancakes and Blueberry Cheese Pancakes.
Regarding Maple Syrup. I thought by using Maple Syrup
extract or flavoring added to corn syrup. Something in
that direction would work. What do you think? I don't believe I will be tapping any trees in the near future.
Thank you for the research.