Maple Syrup Results and Recipe
By Joe Cowan
Director of Operations
After a few weeks of collecting and processing maple sap, we have a modest quantity of maple syrup. The ratios are very hard to accurately tabulate, since rainwater and intermittent flow obstructed any reliable calculation; thus, what we have at the end is entirely eye-balled. A rich amber color, many times more satisfying than purchasing maple syrup at a grocery store, is a sweet reward for some hard work and diligence. About 1 quart of maple syrup has arrived just in time for some holiday recipes (and perhaps a mint julep). Birthday cakes, buttermilk cookies, lemon and dried fruit brioche are all in the works.
Buttermilk Peanut Butter Chocolate Chip Cookies
1 cup Dr. Cowan’s Garden 18th Century Oats, ground into fine powder
¼ cup Buckwheat flour
1 tbsp cinnamon
1 tsp baking soda
½ tsp sea salt
1 egg, room temperature
½ cup butter, softened
1 cup maple syrup
1 tsp vanilla extract
½ cup peanut butter
1 cup dark chocolate chips
- Combine all the dry ingredients in a metal bowl, and stir to combine.
- In another medium bowl, cream the butter, peanut butter, and maple syrup until it is thoroughly whipped and combined. Add the egg, and whip with a whisk until light and fluffy. Stir in the vanilla extract.
- Add in the dry ingredients with a wooden spoon until combined. Add the chocolate chips and stir.
- Place spoon sized balls on a baking tray lined with parchment paper. Bake at 375 for 12 minutes, or until golden brown and crispy.