Wednesday, May 2, 2007

Bakers put maple syrup recipes to the test

Entries came from as far away as Chicago for the Wakarusa (Ind.) Maple Syrup Baking Contest held 21 April. Omar Hershberger (left) took first place in the cookie category. (Photo by Justin Cripe/Goshen News Staff Writer)

Recipes can be adapted to use maple syrup by using 1 1/2 cups pure maple syrup for each cup of granulated sugar and adding 1/4 teaspoon baking soda for each cup of maple syrup used. When maple syrup is substituted for all the sugar in a recipe, reduce the amount of liquid used by one-half. If maple syrup is substituted for half the sugar, reduce the liquid amounts by one-fourth.

Read all about it here.

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