I've always enjoyed waffles but disliked the prices for syrup. And by syrup I
mean "buttery maple flavored" stuff like log cabin, et al. So, I wondered if
anyone here had any success with making their own and cared to share?

I'm thinking of a simple syrup (sugar and water and heat are cheap) with some
flavoring or is this as silly as buying my own raw cocoa beans to make
chocolate?

recipes, suggestions, caveats & creative flames all welcome,
Your Friend
>> That website listed by this troll is nothing more then a bunch of lies
>> and setup by another troll the website is full of nothing but lies and
>> inaccurate and is nothing more then libel against me.
>
>So you claim that all the data on this website is false?

Yes it is all false.

Jamie
Message-ID: >
www.jamiebaillie.com

yourfriend </dev/null> wrote:

> I'm thinking of a simple syrup (sugar and water and heat are
> cheap) with some flavoring or is this as silly as buying my
> own raw cocoa beans to make chocolate?

Go for it. Fake maple syrup is flavoured with fenugreek,
which is a wonderful flavouring and you can buy it for cheap
at any south Asian market. Probably just as complex and
interesting as actual maple. Toast the fenugreek first I would
say. Let us know how it turns out.

Steve

In article >,
yourfriend > wrote:

> I've always enjoyed waffles but disliked the prices for syrup. And by syrup I
> mean "buttery maple flavored" stuff like log cabin, et al. So, I wondered if
> anyone here had any success with making their own and cared to share?
>
> I'm thinking of a simple syrup (sugar and water and heat are cheap) with some
> flavoring or is this as silly as buying my own raw cocoa beans to make
> chocolate?


Long ago and far away one would add "Mapleine" to corn syrup or a strong
sugar syrup.
--
-Barb, Mother Superior, HOSSSPoJ
For your listening pleasu http://www.am1500.com/pcast/80509.mp3 --
from the MN State Fair, 8-29-07

On Sep 9, 7:52 am, Melba's Jammin' > wrote:
> In article >,
>
> yourfriend > wrote:
> > I've always enjoyed waffles but disliked the prices for syrup. And by syrup I
> > mean "buttery maple flavored" stuff like log cabin, et al. So, I wondered if
> > anyone here had any success with making their own and cared to share?
>
> > I'm thinking of a simple syrup (sugar and water and heat are cheap) with some
> > flavoring or is this as silly as buying my own raw cocoa beans to make
> > chocolate?
>
> Long ago and far away one would add "Mapleine" to corn syrup or a strong
> sugar syrup.

What I do: Two to three parts Karo light corn syrup (I use a store
brand equivalent), 1 part pure maple syrup. I don't need "buttery
flavor" because I melt a lot of butter onto the pancakes or waffles
first.
If you'd prefer, you can make a simple syrup with sugar instead of the
corn syrup.
If you do, consider adding a bit of vanilla extract.

> --
> -Barb, Mother Superior, HOSSSPoJ

--Bryan

"yourfriend" > wrote in message
...
> I've always enjoyed waffles but disliked the prices for syrup. And by
> syrup I
> mean "buttery maple flavored" stuff like log cabin, et al. So, I wondered
> if
> anyone here had any success with making their own and cared to share?
>
> I'm thinking of a simple syrup (sugar and water and heat are cheap) with
> some
> flavoring or is this as silly as buying my own raw cocoa beans to make
> chocolate?
>
> recipes, suggestions, caveats & creative flames all welcome,
> Your Friend
>>> That website listed by this troll is nothing more then a bunch of lies
>>> and setup by another troll the website is full of nothing but lies and
>>> inaccurate and is nothing more then libel against me.
>>
>>So you claim that all the data on this website is false?
>
> Yes it is all false.
>
> Jamie
> Message-ID: >
> www.jamiebaillie.com


How much syrup do you use per week, or per month?

"Bobo Bonobo®" > wrote in message
> What I do: Two to three parts Karo light corn syrup (I use a store
> brand equivalent), 1 part pure maple syrup.

That's sad. Desecrating pure food.

Sort of like adding grape juice to a good Merlot.

yourfriend wrote:
> I've always enjoyed waffles but disliked the prices for syrup. And by syrup I
> mean "buttery maple flavored" stuff like log cabin, et al. So, I wondered if
> anyone here had any success with making their own and cared to share?
>
> I'm thinking of a simple syrup (sugar and water and heat are cheap) with some
> flavoring or is this as silly as buying my own raw cocoa beans to make
> chocolate?
>

I have never cared for the sugar syrups, give me a nice blackberry jam
and some butter for the pancakes, or just butter and an egg "over easy"
but i am one of those people who like PB&J pancakes.
--
JL

On Sep 9, 11:30 am, "Edwin Pawlowski" > wrote:
> "Bobo Bonobo®" > wrote in message
> > What I do: Two to three parts Karo light corn syrup (I use a store
> > brand equivalent), 1 part pure maple syrup.
>
> That's sad. Desecrating pure food.
>
> Sort of like adding grape juice to a good Merlot.

Curiosity strikes...how expensive is "pancake syrup" anyhow? I'd have
thought it'd be about the same price as corn or cane syrup $2-3 a
pint.

Jessica

On Sep 8, 9:57 pm, yourfriend > wrote:
> I've always enjoyed waffles but disliked the prices for syrup. And by syrup I
> mean "buttery maple flavored" stuff like log cabin, et al. So, I wondered if
> anyone here had any success with making their own and cared to share?

Why not try real maple syrup? Chemical concoctions like Log Cabin are
false economy, in that you may pay a little less but you get a lot
less good taste. Real maple syrup, to our taste, is worth the price.
fwiw, we use Trader Joe's pure maple syrup, grade B, from Canada.

otoh, we use syrup for (frequent) pancakes but berries and whipped
cread for (rare)waffles .... -aem

aem wrote:

> Why not try real maple syrup? Chemical concoctions like Log Cabin are
> false economy, in that you may pay a little less but you get a lot
> less good taste. Real maple syrup, to our taste, is worth the price.
> fwiw, we use Trader Joe's pure maple syrup, grade B, from Canada.


I get my maple syup from a farm down the road. It costs me $16 per litre,
and that lasts me almost a year. It doesn't break the bank, and there is no
substitute for the real thing.










>
> otoh, we use syrup for (frequent) pancakes but berries and whipped
> cread for (rare)waffles .... -aem

In article > ,
"Edwin Pawlowski" > wrote:

> "Bobo Bonobo®" > wrote in message
> > What I do: Two to three parts Karo light corn syrup (I use a store
> > brand equivalent), 1 part pure maple syrup.
>
> That's sad. Desecrating pure food.
>
> Sort of like adding grape juice to a good Merlot.

Only if you're fond of merlot. :-)
--
-Barb, Mother Superior, HOSSSPoJ
For your listening pleasu http://www.am1500.com/pcast/80509.mp3 --
from the MN State Fair, 8-29-07

yourfriend wrote:
> I've always enjoyed waffles but disliked the prices for syrup. And by syrup I
> mean "buttery maple flavored" stuff like log cabin, et al. So, I wondered if
> anyone here had any success with making their own and cared to share?
>
> I'm thinking of a simple syrup (sugar and water and heat are cheap) with some
> flavoring or is this as silly as buying my own raw cocoa beans to make
> chocolate?
>



My mother-in-law makes this (usually with waffles instead of cornmeal
pancakes) whenever all the kids and grandkids are home:

Cinnamon Cream Syrup
1 C sugar
1/2 C light corn syrup
1/4 C water
1/2 to 3/4 tsp cinnamon
1/2 C evaporated milk

Combine sugar, syrup, water, and cinnamon. bring to boil over medium
heat stirring constantly. cook and stir 2 minutes more. remove from
heat and cool for 5 minutes. stir in evaporated milk. serve warm with
Cornmeal Pancakes. makes about 1 2/3 cups of syrup.

--
Bob

"yourfriend" > wrote in message
...
> I've always enjoyed waffles but disliked the prices for syrup. And by
> syrup I
> mean "buttery maple flavored" stuff like log cabin, et al. So, I wondered
> if
> anyone here had any success with making their own and cared to share?
>
> I'm thinking of a simple syrup (sugar and water and heat are cheap) with
> some
> flavoring or is this as silly as buying my own raw cocoa beans to make
> chocolate?

My parents used to make it by boiling brown sugar and water, then adding
maple flavoring. Store leftovers in fridge.

Dave Smith > wrote in
:

> aem wrote:
>
>> Why not try real maple syrup? Chemical concoctions like
>> Log Cabin are false economy, in that you may pay a little
>> less but you get a lot less good taste. Real maple syrup,
>> to our taste, is worth the price. fwiw, we use Trader
>> Joe's pure maple syrup, grade B, from Canada.
>
>
> I get my maple syup from a farm down the road. It costs me
> $16 per litre, and that lasts me almost a year. It doesn't
> break the bank, and there is no substitute for the real
> thing.

i get mine from my back yard. grade B is the *best* stuff for
cooking/baking, but i prefer dark amber for pancakes &
waffles... actually i *prefer* butter & powdered sugar, but i
have maple syrup by the gallon, so i use it.
lee

Dave Smith wrote:
> aem wrote:
>
>> Why not try real maple syrup? Chemical concoctions like Log Cabin are
>> false economy, in that you may pay a little less but you get a lot
>> less good taste. Real maple syrup, to our taste, is worth the price.
>> fwiw, we use Trader Joe's pure maple syrup, grade B, from Canada.
>
>
> I get my maple syup from a farm down the road. It costs me $16 per litre,
> and that lasts me almost a year. It doesn't break the bank, and there is no
> substitute for the real thing.
>
>

Agree, and it has such strong flavor you only need a little. I buy the
"B" grade because it is darker and stronger.

Jessica V. wrote:
> On Sep 9, 11:30 am, "Edwin Pawlowski" > wrote:
>> "Bobo Bonobo®" > wrote in message
>>> What I do: Two to three parts Karo light corn syrup (I use a store
>>> brand equivalent), 1 part pure maple syrup.
>> That's sad. Desecrating pure food.
>>
>> Sort of like adding grape juice to a good Merlot.
>
> Curiosity strikes...how expensive is "pancake syrup" anyhow? I'd have
> thought it'd be about the same price as corn or cane syrup $2-3 a
> pint.
>
> Jessica
>
>
I was thinking the same thing. "Pancake syrup" is just HFCS and space
additives. I don't buy it but I don't remember it being priced
differently than corn syrup.

On Sep 9, 9:30 am, "Edwin Pawlowski" > wrote:
> "Bobo Bonobo®" > wrote in message
> > What I do: Two to three parts Karo light corn syrup (I use a store
> > brand equivalent), 1 part pure maple syrup.
>
> That's sad. Desecrating pure food.

I understand where you're coming from, but maple is a pretty intense
flavor, and diluting it with a non-nasty sweet base, IMO, falls far
short of desecration. Now, If I'd suggested combining it with Log
Cabin or Mrs. Butterworth's, you'd be completely correct.
This is not nasty: http://www.karosyrup.com/nutrition.asp
You may be a person who doesn't like overly sweet stuff.
>
> Sort of like adding grape juice to a good Merlot.

Personally, I'd rather have the grapes that the Merlot was made from.

--Bryan

On Sun, 09 Sep 2007 14:49:05 GMT, "JoeSpareBedroom"
> wrote:

>
>How much syrup do you use per week, or per month?

Some people take penny pinching to a whole new level.


--

History is a vast early warning system
Norman Cousins

<sf> wrote in message ...
> On Sun, 09 Sep 2007 14:49:05 GMT, "JoeSpareBedroom"
> > wrote:
>
>>
>>How much syrup do you use per week, or per month?
>
> Some people take penny pinching to a whole new level.
>
>

Or, they pour it on every damned thing, and use a gallon a month. :-) That's
why I'm curious here...

"Julie Bove" > wrote in message
news:_8ZEi.160$rw3.35@trndny04...
>
> "yourfriend" > wrote in message
> ...
>> I've always enjoyed waffles but disliked the prices for syrup. And by
>> syrup I
>> mean "buttery maple flavored" stuff like log cabin, et al. So, I
>> wondered if
>> anyone here had any success with making their own and cared to share?
>>
>> I'm thinking of a simple syrup (sugar and water and heat are cheap) with
>> some
>> flavoring or is this as silly as buying my own raw cocoa beans to make
>> chocolate?
>
> My parents used to make it by boiling brown sugar and water, then adding
> maple flavoring. Store leftovers in fridge.
My parents did the same. I think they may have used a mix of brown and
white sugar, or maybe even all white sugar.

We went through quite a lot of syrup in my family. All four of us kids
thought that if there wasn't enough syrup to float the pancakes, you didn't
have enough.

One breakfast dish we used to have occasionally that I still fix for myself
now and then is to take the cornbread left over from last night's dinner,
reheat it, crumble into bowls, and serve with maple syrup. Brings back
strong memories of my childhood.

Anny

On Sun, 09 Sep 2007 17:48:26 -0000, "Jessica V."
> wrote:

>Curiosity strikes...how expensive is "pancake syrup" anyhow?

Jeesh..............we use pancake syrup about every other
weekend...maybe. It NEVER has been a daily commodity at our
breakfast table.

If you can't afford the syrup...maybe you should use your food stamps
to buy gruel.

On Sep 9, 4:28 pm, Ward Abbott > wrote:
> On Sun, 09 Sep 2007 17:48:26 -0000, "Jessica V."
>
> > wrote:
> >Curiosity strikes...how expensive is "pancake syrup" anyhow?
>
> Jeesh..............we use pancake syrup about every other
> weekend...maybe. It NEVER has been a daily commodity at our
> breakfast table.
>
> If you can't afford the syrup...maybe you should use your food stamps
> to buy gruel.

Gruel is best with a generous portion of gristle.

--Bryan

On Sep 9, 6:28 pm, Ward Abbott > wrote:
> On Sun, 09 Sep 2007 17:48:26 -0000, "Jessica V."
>
> > wrote:
> >Curiosity strikes...how expensive is "pancake syrup" anyhow?
>
> Jeesh..............we use pancake syrup about every other
> weekend...maybe. It NEVER has been a daily commodity at our
> breakfast table.
>
> If you can't afford the syrup...maybe you should use your food stamps
> to buy gruel.

Opened myself up to that one. I have never purchased "pancake syrup"
because maple syrup is readily available for around $10 a quart.

Bobo Bonobo® wrote:
> On Sep 9, 4:28 pm, Ward Abbott > wrote:
>> On Sun, 09 Sep 2007 17:48:26 -0000, "Jessica V."
>>
>> > wrote:
>>> Curiosity strikes...how expensive is "pancake syrup" anyhow?
>> Jeesh..............we use pancake syrup about every other
>> weekend...maybe. It NEVER has been a daily commodity at our
>> breakfast table.
>>
>> If you can't afford the syrup...maybe you should use your food stamps
>> to buy gruel.
>
> Gruel is best with a generous portion of gristle.
>
> --Bryan
>


Kids today.

Why, back in my day we only had gristle at Easter and gruel for
Christmas. The rest of the year we had to eat boiled sawdust. And we
liked it!

(I'm sure somebody can top that)

Bob

On Sun, 09 Sep 2007 21:54:40 -0500, zxcvbob >
wrote:

>(I'm sure somebody can top that)

Bob...this isn't second grade...why would anyone want to bother?

On Sun, 09 Sep 2007 21:54:40 -0500, zxcvbob >
wrote:

>Bobo Bonobo® wrote:
>> On Sep 9, 4:28 pm, Ward Abbott > wrote:
>>> On Sun, 09 Sep 2007 17:48:26 -0000, "Jessica V."
>>>
>>> > wrote:
>>>> Curiosity strikes...how expensive is "pancake syrup" anyhow?
>>> Jeesh..............we use pancake syrup about every other
>>> weekend...maybe. It NEVER has been a daily commodity at our
>>> breakfast table.
>>>
>>> If you can't afford the syrup...maybe you should use your food stamps
>>> to buy gruel.
>>
>> Gruel is best with a generous portion of gristle.
>>
>> --Bryan
>>
>
>
>Kids today.
>
>Why, back in my day we only had gristle at Easter and gruel for
>Christmas. The rest of the year we had to eat boiled sawdust. And we
>liked it!
>
>(I'm sure somebody can top that)
>
>Bob

you had sawdust?!

your pal,
blake

yourfriend wrote:

> I've always enjoyed waffles but disliked the prices for syrup. And by syrup I
> mean "buttery maple flavored" stuff like log cabin, et al. So, I wondered if
> anyone here had any success with making their own and cared to share?
>
> I'm thinking of a simple syrup (sugar and water and heat are cheap) with some
> flavoring or is this as silly as buying my own raw cocoa beans to make
> chocolate?
>
> recipes, suggestions, caveats & creative flames all welcome,
> Your Friend
>
>>>That website listed by this troll is nothing more then a bunch of lies
>>>and setup by another troll the website is full of nothing but lies and
>>>inaccurate and is nothing more then libel against me.
>>
>>So you claim that all the data on this website is false?
>
>
> Yes it is all false.
>
> Jamie
> Message-ID: >
> www.jamiebaillie.com

When I was a kid my mother made syrup by cooking up
some brown sugar and water and a little butter to a
syrup. Another thing that isn't too awful, although not
my cup of syrup, er tea, is dark Karo syrup. My aunt
in Alabama used to put that on biscuits and pancakes.
It's not bad but I prefer real maple syrup no matter how
much it costs! I just don't have pancakes, waffles, or
frenche toast very often. I can't abide the fake maple-
flavored syrup although I did eat it sometimes as a kid.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Bobo Bonobo® wrote:

> I understand where you're coming from, but maple is a pretty intense
> flavor, and diluting it with a non-nasty sweet base, IMO, falls far
> short of desecration. Now, If I'd suggested combining it with Log
> Cabin or Mrs. Butterworth's, you'd be completely correct.
> This is not nasty: http://www.karosyrup.com/nutrition.asp
> You may be a person who doesn't like overly sweet stuff.
>> Sort of like adding grape juice to a good Merlot.
>
> Personally, I'd rather have the grapes that the Merlot was made from.
>
> --Bryan

Karo makes a pancake syrup? I need to pay more attention when I go
shopping.

Becca

Jessica V. wrote:

> Curiosity strikes...how expensive is "pancake syrup" anyhow? I'd have
> thought it'd be about the same price as corn or cane syrup $2-3 a
> pint.
>
> Jessica

The last time I bought pancake syrup it was approximately $3. Last
week, I bought a 16 oz bottle of Maple Grove Farms, Dark Amber syrup
($11). We had a couple of house guests and I think we ate 1/3 of the
bottle. It was awfully good.

Becca

Becca wrote:
> Bobo Bonobo® wrote:
>
>> I understand where you're coming from, but maple is a pretty intense
>> flavor, and diluting it with a non-nasty sweet base, IMO, falls far
>> short of desecration. Now, If I'd suggested combining it with Log
>> Cabin or Mrs. Butterworth's, you'd be completely correct.
>> This is not nasty: http://www.karosyrup.com/nutrition.asp
>> You may be a person who doesn't like overly sweet stuff.
>>> Sort of like adding grape juice to a good Merlot.
>>
>> Personally, I'd rather have the grapes that the Merlot was made from.
>>
>> --Bryan
>
> Karo makes a pancake syrup? I need to pay more attention when I go
> shopping.
>
> Becca


Look for the green label Karo. It's much better than other fake maple
syrups. But I think Bryan was talking about mixing real maple syrup
with the white Karo (red label?)

Bob

On Mon, 10 Sep 2007 13:48:43 -0500, zxcvbob >
wrote:

>Becca wrote:
>> Bobo Bonobo® wrote:
>>
>>> I understand where you're coming from, but maple is a pretty intense
>>> flavor, and diluting it with a non-nasty sweet base, IMO, falls far
>>> short of desecration. Now, If I'd suggested combining it with Log
>>> Cabin or Mrs. Butterworth's, you'd be completely correct.
>>> This is not nasty: http://www.karosyrup.com/nutrition.asp
>>> You may be a person who doesn't like overly sweet stuff.
>>>> Sort of like adding grape juice to a good Merlot.
>>>
>>> Personally, I'd rather have the grapes that the Merlot was made from.
>>>
>>> --Bryan
>>
>> Karo makes a pancake syrup? I need to pay more attention when I go
>> shopping.
>>
>> Becca
>
>
>Look for the green label Karo. It's much better than other fake maple
>syrups. But I think Bryan was talking about mixing real maple syrup
>with the white Karo (red label?)
>
>Bob

It's actually called "light" corn syrup and yes it is a red label. I
grew up on the blue label which is the dark syrup. I didn't like it
much on pancakes but it's devine on northern style sweet cornbread. I
didn't know about the light until I started cooking. I like maple but
not so much as to mix it with Karo. But I do use it for other things
once in awhile. My favorite is ginger syrup and crystallized ginger.
The syrup is wonderful on pancakes, muffins and cornbread. It also
ads a nice touch to meat marinades. I've used it to marinate tofu for
veggie daughter and she likes it. I don't do tofu. Here's a simple
recipe for anyone who's never done it. I wait until ginger is on sale
and do about 5 pounds. I made a batch a few weeks ago when it was on
sale for $.69 a pound. The ginger gets gobbled up pretty fast. The
syrup will store for a long time. Probably a year.

Lou


1 lb fresh ginger
2 cups water
2 cups sugar
1/4 cup light corn syrup
Crockpot or slowcooker
more sugar for coating

Peel and slice the ginger. I like 1/4" dice which are great for
baking and nibbling. Mix sugar, water and corn syrup and heat in
crockpot on high until dissolved. Add ginger, and reduce heat to low
for 24 hours, until syrup is a golden brown. Allow to cool in syrup,
then drain, reserving syrup for pancakes, ice cream, or your other
favorite syrup uses. Toss the ginger in sugar until well coated.
Allow to dry on cooling racks for 24 hours and store in zip locks or
jars.

On Sep 9, 9:54 pm, zxcvbob > wrote:
> Bobo Bonobo® wrote:
> > On Sep 9, 4:28 pm, Ward Abbott > wrote:
> >> On Sun, 09 Sep 2007 17:48:26 -0000, "Jessica V."
>
> >> > wrote:
> >>> Curiosity strikes...how expensive is "pancake syrup" anyhow?
> >> Jeesh..............we use pancake syrup about every other
> >> weekend...maybe. It NEVER has been a daily commodity at our
> >> breakfast table.
>
> >> If you can't afford the syrup...maybe you should use your food stamps
> >> to buy gruel.
>
> > Gruel is best with a generous portion of gristle.
>
> > --Bryan
>
> Kids today.
>
> Why, back in my day we only had gristle at Easter and gruel for
> Christmas. The rest of the year we had to eat boiled sawdust. And we
> liked it!
>
> (I'm sure somebody can top that)
>
> Bob- Hide quoted text -
>
> - Show quoted text -

You forgot the part about trudging 5 miles one way uphill in -20 deg.
weather in head-high snowbanks and white-out conditions in the dark to
get to the sawmill....

N.

On Sep 10, 1:48 pm, zxcvbob > wrote:
> Becca wrote:
> > Bobo Bonobo® wrote:
>
> >> I understand where you're coming from, but maple is a pretty intense
> >> flavor, and diluting it with a non-nasty sweet base, IMO, falls far
> >> short of desecration. Now, If I'd suggested combining it with Log
> >> Cabin or Mrs. Butterworth's, you'd be completely correct.
> >> This is not nasty:http://www.karosyrup.com/nutrition.asp
> >> You may be a person who doesn't like overly sweet stuff.
> >>> Sort of like adding grape juice to a good Merlot.
>
> >> Personally, I'd rather have the grapes that the Merlot was made from.
>
> >> --Bryan
>
> > Karo makes a pancake syrup? I need to pay more attention when I go
> > shopping.
>
> > Becca
>
> Look for the green label Karo. It's much better than other fake maple
> syrups. But I think Bryan was talking about mixing real maple syrup
> with the white Karo (red label?)

I was. The Karo Light has just a bit of real vanilla as a flavorant,
but is mostly just sweet. It is a base for making a flavored syrup.
I think that pure maple is plenty intense enough to mix it 1:2 or even
1:3 with corn syrup or simple syrup made from sugar, and end up with a
good pancake syrup, for a good price.
>
> Bob

--Bryan

zxcvbob wrote:

> Becca wrote:
>>
>> Karo makes a pancake syrup? I need to pay more attention when I go
>> shopping.
>>
>> Becca
>
>
> Look for the green label Karo. It's much better than other fake maple
> syrups. But I think Bryan was talking about mixing real maple syrup
> with the white Karo (red label?)
>
> Bob

Sounds interesting. I may give the green label Karo a try.

Becca

Jessica V. wrote:

> Opened myself up to that one. I have never purchased "pancake syrup"
> because maple syrup is readily available for around $10 a quart.

Last week, I bought a 16 oz bottle of Maple Grove Farms, Dark Amber
syrup ($11). I had a couple of house guests and I think we ate 1/3 of
the bottle. If you have a large family, it could get expensive.

Becca

In article >,
enigma > wrote:

> i get mine from my back yard. grade B is the *best* stuff for
> cooking/baking, but i prefer dark amber for pancakes &
> waffles... actually i *prefer* butter & powdered sugar, but i
> have maple syrup by the gallon, so i use it.
> lee

Hey, Lee -- email me, please. Put a dot between my first and last names.
Thanks.
--
-Barb, Mother Superior, HOSSSPoJ
For your listening pleasu http://www.am1500.com/pcast/80509.mp3 --
from the MN State Fair, 8-29-07