Maple Tapioca Pudding with Raspberries

1/3 cup Maple Sugar

3 Tbsp Tapioca

2 3/4 cup milk

1 beaten egg

1 tsp vanilla

1/4 cup Maple Syrup

Pint of Raspberries

Utensils: You will need a medium sauce pan, liquid measuring cup, measuring spoons, fork ( to beat the egg), a stirring spoon and serving dishes.

Mix maple sugar, tapioca, milk and egg in a medium saucepan.  Let it stand for 5 minutes.

Cook on medium heat until it comes to a full rolling boil – make sure to stir the bottom of the pan so it doesn’t stick. Remove from heat and add the vanilla.

I pour my tapioca into individual serving dishes and cover it with plastic wrap to make it extra creamy.  ( Also so that we all end up with equal portions and can’t argue over who got more!)

Just before serving top with raspberries and maple syrup.

Theorectically you’re supposed to let it cool 20 minutes.  The flavor is more enhanced the longer you leave it.  We did have one bowl left this morning, too bad everyone else slept in……

New Product! Pure Vermont Maple Sugar!

Now offering a new way to get your maple kicks.

Maple sugar is a cooked-down version of pure maple syrup which has been boiled and stirred/strained down into a granulated form with minimum moisture content and nothing added. This was the traditional preservation method early settlers used for a sweetener before refrigeration or cane sugar was readily available.

Although today we have access to refrigerators and cane sugar, maple sugar is a healthy and simple alternative that adds a new twist to your favorite recipes. Maple sugar is high in healthful antioxidants and naturally includes essential minerals such as calcium, magnesium, potassium, and manganese. It also contains one of the lowest calorie levels than other common sweeteners; and has been shown to have healthy glycemic qualities.

You can directly substitute maple sugar one-for-one with cane sugar. You can use it anywhere you’d use cane sugar for baking, to breakfast cereal, to your morning coffee.

Buy it here!

Chaos, Change and the start of 2017

It’s the first of January, our thoughts are turning to tapping our sugarbush and the sugar house once again looks like a disaster zone.

The chaos is once again in the sugar house as we begin to improve our operations. The arch is torn apart and the pieces create paths through the sugar house.  This year we bought a new air- tight door and blower for our arch. The arch is a frame that contains the firebox and supports the pans we use to boil sap make syrup.  The new air-tight front will make the boiling more efficient by using less wood, which is a natural and renewable resource for us.

We also bought 2 new front pans ( there are 2 pans on the rig, a smaller front pan and a much larger rear pan).  By having 2 front pans where the sap is the most concentrated while cooking we can switch the pans out and clean one while using the other.

The  change is tapping in January, this is directly tied to the seasonal changes occurring here. When I was young ( I’m talking 25 years ago), we tapped during winter vacation – this is the end of February until the first Wednesday in March ( the day after town meeting which here in Vermont is considered a holiday). Due to weather pattern changes we are tapping up to six weeks earlier and making syrup a month before we use to.  Its change, so far it doesn’t seem to be a huge issue as far as being able to produce maple syrup.  I admit, When we tap in January we’re not fighting with huge amounts of snow, so it goes so much faster and easier.  I can’t view that as a negative.

Maple Oatmeal Bread

Loaf of Maple Oatmeal Bread

Loaf of Maple Oatmeal Bread


While I’m not complaining about the much-needed rain we’ve been having, it does make me change my menus a little bit! I dusted off my bread machine (which hubby says has a Lot of dust from in frequent usage!) and made this simple loaf of Maple Oatmeal Bread. We had it with a nice roast chicken dinner and tonight I’ll serve the last of it with the chili that’s in the crockpot.





Bread Machine Maple Oatmeal Bread

From the Second Edition Official Vermont Maple Cookbook

1 cup very hot water

1/2 cup rolled oats

3 tablespoons softened butter

1/4 cup Pure Vermont Maple Syrup

3 cups bread flour

1/4 cup sugar (granulated maple or white)

1 teaspoon salt

1 package of dry yeast

1 large egg, unbeaten

Maple Oatmeal Bread

Maple Oatmeal Bread

Combine hot water , rolled oats, butter, maple syrup and salt in a dish. Let cool to lukewarm. Add egg.  Follow your bread machines directions for adding wet and dry ingredients and yeast.  Use a white bread setting.