|REAP MAPLE SYRUP CUPCAKES MADE WITH TOASTED WALNUTS|
Along with places like Vermont, which we visited during our New York years, our little town produced maple syrup. The street in front of our house was lined with sugar maples and our back yard had 2 big, old trees that we tapped each Spring for fun. In the early spring, as the thaws began, the sap began to run in the trees and we would tap the sugar maples and hang our little collection buckets along their trunks. The sap would sometimes drip into the buckets and at other times it would literally run with a small stream of watery liquid. These buckets of sap were collected and boiled down forever, it seamed, to evaporate the water and make the syrup. I can’t remember how many, but it took many gallons of sap to produce one gallon of syrup. As I remember, the sap was boiled for about 24 hours. We always liked the darker, more flavorful amber syrup which was created by longer, more patient boiling. We used the syrup by the gallons.
|MY SUNDAY CLASS GETS THESE TOMORROW...I'M SURE THEY WILL ENJOY SAMPLING THIS RECIPE WHICH IS UNUSUAL FOR ARIZONA--I MADE 72 OF THIS VARIETY|
Every place we have lived has had unique foods that are part of the culture of the area, but as we have relocated, we always leave behind special items we grow to love and feel we need; fresh maple syrup was one of these.
|TURKEY CAME TO HELP...HE ADDED THE TOASTED WALNUTS TO GARNISH THE TOPS|
Hubby loves maple flavored baked goods. He takes a trip to the local do-nut shop a couple of times every week to get a few fresh maple do-nuts. He also loves maple nut ice-cream. I will dedicate today’s cupcakes to Hubby...and, yes, he loves this cupcake recipe as I knew he would.
|TURKEY IS SO EXCITED TO FIND OUT I WILL PUT HIM IN THIS POST|
HAPPY EARTH DAY TO ALL OF YOU! HOPE YOU ENJOYED YOUR CUPCAKES TOO.