I’m going to throw myself into a maple syrup -induced coma any moment now. A happy sugar coma.
I tend to do that when I go home to Canada. All those foods you associate with growing up? Splurge time. All dressed potato chips.
Summer harvest pie.
Sour peach candies.
Baby carrots (the tiny little smooth type sold in a bag. Dipped in ranch dressing.)
Raspberries. I’ve breathed in a container a day.
Curd cheese. *squeak!*
… you get the picture.
As for that maple syrup? I was visiting Lanark County for a bit. “Maple Syrup Capital of Ontario”.
So really? Totally in my element.
And now, after 3 weeks of gorging, I find myself waddling back onto the plane.
Adios, Canada. I’ll be home to see you again soon xx
- 1½ cups sf gf flour
- ½ cup gf plain flour
- 1 cup white sugar
- 150g butter
- ½ cup maple syrup
- ½ cup milk
- ½ cup pecans
- 3 eggs
- 1 tsp vanilla essence
- Mix together the flours, white sugar, butter, maple syrup, milk, and pecans.
- Beat in the eggs and vanilla essence.
- Pour into mini cake pans, and bake for 1 hour at 140oC
I didn’t use eggs in this following recipe, however adding 2 egg yolks is usually the norm. Eggs tend to keep ice cream from forming ice crystals and give you that smooth creaminess, among other things.
- ½ cup thickened cream
- ½ cup milk
- ¼ cup maple syrup
- ½ white sugar
- ¼ cup crushed pecans
- Over medium heat, stir together the thickened cream, milk, maple syrup and white sugar until the sugar is dissolved.
- Stir in the crushed pecans.
- Place in fridge to cool before using ice cream maker.