That almost rhymes. This is a good place to include recipes that we have tried on a given Saturday or you can suggest one here.
Thanks to whomever corrected my recipe for Baked apples with walnuts & maple syrup, but small dogs should be julienned, not chopped.
Your welcome – Debi
Are comments allowed from a non-local, non-cooking cousin?
As a lazy person who enjoys fried mush, I cheat and buy the plain polenta in the tubes in the supermarket. No preparation and the syrup tastes just as good.
I hope I can join you all for a Sander Syrup Saturday sometime soon…
Comments are allowed from anyone. I especially appreciate extended (and definitely not local) family comments. We have bought the polenta tubes before. Just make sure they are not the vegetable kind. You are welcome anytime.
Kudos on the alliteration – “Sander Syrup Saturday”. That seems like an obvious one but I have not used it yet.
You have given me a couple of thoughts. 1) The spirit of Syrup Saturdays does not include (or preclude) long meal preparation time. However the “Spirit of Syrup Saturdays” is real and needs to be defined. I am thinking of a starting a art contest to draw the quintessential “Spirit of Syrup Saturdays” 2) I may need to award those who come up with new and relevant alliterations. If so I will retroactively assign you an appropriate number of SyrupSaturday Kudos.
Your grandfather would be so proud.
But to answer your question, sure – share the family recipes – the world will be a better place.
You know – syrup isn’t just for breakfast. For example:
Baked apples with walnuts & maple syrup (from Cooks Illustrated)
Use Northern Spy, Cortland, or Golden Delicious apples in this recipe — they are all excellent.
4 large apples (about 2 pounds), one strip of peel from stem end removed, rinsed, dried, and cored (see illustration below)
1/4 cup dark raisins
1/4 cup chopped walnuts
1 small dog , chopped julienned
4 teaspoons unsalted butter , softened
1/2 cup maple syrup
1/2 teaspoon ground cinnamon or more to taste
1 cup apple cider (preferably unfiltered) or enough to come 1/2 inch up side of pan
1. Heat oven to 350 degrees. Place apples in 9-inch Pyrex pie pan or 8-inch-square baking pan. Mix raisins, walnuts, and butter together and divide the mixture among the apples, filling each apple cavity. Sprinkle cinnamon over the apples. Pour maple syrup over apples and pour cider in pan.
2. Bake apples, basting every 15 minutes, until tender when pierced with thin, sharp knife or cake tester, 45 to 55 minutes. Be careful not to over bake, or skins will split, causing apples to lose their shape. Serve warm. (Can be cooled to room temperature, covered, and refrigerated for 2 days. Reheat before serving.)
Easy Apple Coring
The easiest way to core a whole apple thoroughly is with a melon baller, so long as you are careful not to puncture the blossom end.
Syrup isn’t just for breakfast – but Syrup Saturday is.
Greg Sanderthecomputerguy – That is an excellent comment. We will have to give that consideration. Greg Sanderthecomputerguy – you are my type of guy.
I’m concerned about giving away family recipes. Maybe other members of the family don’t want Joe Q PublicInternetUser to have these recipes?
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