"Alex Rast" > wrote in message
...
> at Sun, 18 Sep 2005 15:29:40 GMT in <EJfXe.219251$Hk.2333@pd7tw1no>,
> (graham) wrote :
>
>>
>>"Vox Humana" > wrote in message
>>news
>>>
>>> "graham" > wrote in message
>>> news:_81Xe.216630$Hk.139070@pd7tw1no...
> ...
>>>> I reduced the sugar by 40g and substituted 40g of maple syrup
>>>> instead. After rolling out and brushing with butter, I sprinkled 115g
>>>> of coarse maple sugar and 100g chopped walnuts over the dough and
>>>> rolled as instructed....
>>>
>>> You might consider using some maple flavoring in the dough.... The
>>> flavoring would allow you to greatly increase the maple flavor...
>>>
>>I was using #1 grade Canadian maple syrup. I'm not keen on using any
>>artificial flavours but the total replacement of the sugar with syrup
>>may be sufficient...
>
> You might also want to try using Shady Maple Farms' Clearly Maple which is
> a super-thick (pure) maple syrup. It's got a thickness similar to thick
> honey, so that you spoon it out of the jar unless you want to wait a
> while.
> I found the difference in maple flavour it imparted when added to hot
> cereal (e.g. Red River or, for that matter, porridge) made that critical
> jump from slightly too weak to just right, so that you could really taste
> the maple as opposed to it being a very subtle hint. I suspect that this
> will get you where you want to go.
>
Thanks! I'll look out for some. At the nearest farmers' market, there is a
stall selling Quebecois products, mostly maple syrup/candy/sugar/butter etc
but also cheese curds for poutine.
Graham