Lizzie's Granola

This modified recipe was given to us by Lizzie Levitt Sadoff, daughter of the wonderful couple who left maple syrup taps in the cabin when we purchased the land.

• 5 cups of oats (not instant)
• cup of raw pumpkin (pepita) seeds
• 1 cup of raw sunflower seeds
• Chopped pecans or walnts, if desired
• 1/3 cup of vegetable oil
• 2/3 cup of Somerskogen maple syrup (preferably Grade B)
• 1 cup shredded coconut
• 1 cup raisins

Preheat oven to 350 degrees. spray a half-sheet pan  with cooking spray. Two 9 x 13 pans will probably work just fine.

Combine the oats, pumpkin seeds, sunflower seeds (and any other desired nuts) in a large bowl.  In a measuring cup, combine the vegetable oil and maple syrup.  Add to the oats and nuts and mix until everything is moistened.

Spread in pan(s) and roast in the oven for approximately 25 minutes, stirring mixture after 15 minutes.  Granola is done when oats just begin to crisp up and are slightly brown.

After cooling, add coconut, raisins and anything else you desire. Store granola in an airtight container.

Note: All amounts are quite inexact.  Feel free to experiment to suit your tastes.

Enjoy the granola with yogurt or on top of ice cream.

Baked Eggs in Maple Toast Cups

This is a favorite in our home, especially during the maple syrup season.  The syrup crisps the toasts and lends a hint of sweetness, and the eggs are served freestanding in the toast cups.

• 3 tablespoons butter, plus more for greasing muffin cups
• 3 tablespoons maple syrup 
• 6 slices sandwish bread, crusts removed
• 3 slices bacon, cooked until crisp, crumbled
• 6 large eggs
• Salt and freshly ground black pepper

Preheat oven to 400 degrees F. Butter 6 large muffin cups.  In a small saucepan, melt butter and add syrup.  Flatten bread with a rolling pin.  Brush it with syrup mixture and pat slices into prepared muffin cups. Sprinkle bacon bits into bottom of each bread-lined cup.  Break an egg into each cup, add salt and pepper to tast and bake for approximately 15 mintes, or until eggs are set.  Run a knife around sides of muffin cups to loosen bread and gently lift out toast cups.  Serve immediately.

Maple Whiskey Sours

Maplesyrup mellows the harshness of the liquor and fruit juice better than white sugar does.  It is also more convenient, since you don't have to go to the trouble of dissolving sugar in water to make sugar syrup.  The result is smooth, fruity, yet not overly sweet.  **** For best results, use freshly squeezed fruit juice.

• 4 jiggers (8 ounces) bourbon whiskey
• 1 jigger (2 ounces) orange juice
• 1 jigger (2 ounces) grapefruit juice
• 1 jigger (2 ounces) lemon juice
• 1 jigger (2 ounces) maple syrup
• ICE

Combine all ingredients except ice in a cocktail shaker.  Dividing evenly, pour into two ice-filled glasses.

Makes 2 large drinks

Maple Teriyaki Salmon

• 1/3 cup maple syrup
• 1/3 cup dry white wine
• 3 tablespoons soy sauce
• 1 small onion, minced
• 2 cloves garlic, minced
•   Freshly ground black pepper

4 salmon steaks, about 1 inch thick

To make teriyaki:  Combine maple syrup, white wine, soy sauce, onion, garlic and black pepper in a shallow nonaluminum bowl large enough to hold steaks.

To prepare salmon:  Marinate salmon steaks for 1 to 3 hours in the refrigerator (overnight is too long).  About 1/2 hour before grilling or broiling, remove salmon from marinade and let salmon come to room temperature.  Grill over hot coals or broil, basting with the marinade, until done, about 5 minutes per side.

SERVES 4

Cobble House Maple-Seasoned Salmon with Rosemary-Orange Glaze

Variation: Substitute 1 whole boneless chicken breast, pounded flat, for the salmon, 1/4 cup chicken stock for the orange and omit the rosemary.

• 2  tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 1/2-3/4  pound salmon fillet, about 1/2-3/4 inch thick, skinned
• 1  tablespoon butter
• 1/2  cup freshly squeezed orange juice
• 1/4  cup Chardonnay
• 1/2  teaspoon chopped fresh rosemary
• 1  tablespoon minced shallots
• 1  tablespoon maple syrup

In a shallow bowl, combine flour, salt and pepper.  Dredge salmon fillet in flour mixture, brush off excess flour and set aside.  In a skillet, melt butter over medium heat.  Add salmon and sautefor 1 to 2 minutes per side.  Add orange juice, Chardonnay, rosemary and shallots and boil until liquid is reduced by half, about 3 minutes.  Stir in maple syrup.  Cut salmon in half and serve topped with sauce.

SERVES 2

Maple Oatmeal Cookies

Variation: Add 1/2 cup chopped nutes, raisins, chocolate or coconut to the dough.

• 1 1/2 cups (3 sticks) butter, softened
• 1 3/4 cups maple syrup
• 1 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 6 cups old=-fashioned rolled oats
• 2 cups all=purpose flour
• 2 teaspoon baking soda
• 1 teaspoon salt

 Preheat oven to 350 degrees F. Grease two 9-x-13 inch baking sheets (or use parchment paper).  in a large bowl, beat together butter, maple syrup, sugar, eggs and vanilla.  Stir in oats.  In another bowl, stir together flour, baking soda and salt.  Add dry ingredients to butter misture and mix well.  Drop by rounded teaspoonfuls about 2 inches apart onto prepared baking sheets and bakd for 12-15 minutes.

MAKES APPROXIMATELY 70 COOKIES

Maple Taffy (Sugar on Snow)

The hot syrup is poured over a mound frish, clean snow, where it immediately stiffens and can be peeled off and eaten with forks or fingers.  Traditional accompaniments are doughnuts and dill pickle spears to cur the sweetness.

The taffy can also be poured into microwave-proof containers, frozen, reheated in the microwarve and poured over ice cream.

•  2 cups light-grade maple syrup

In a heavy-bottomed 4-quart pot, boil maple syrup on medium-high heat to 235-235 degrees F (to the higher temperature on a sunny day), stirring the surface occasionally to keep it from boiling over.

Immediately pour onto a mound of pristine, freshly fallen snow (or crushed ice) packed into a bowl and serve immediately, or pour into a freezer container and freeze for up to 1 year.