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A big surprise in flavor One large bowl of vanilla Ice Cream Drizzle pure light grade birch syrup over it for a very tasty natural treat.
4 c of vanilla Ice Cream 1/3 c Medium Grade Birch Syrup 1 1/2 c whole milk 2 Tbsp espresso ground coffee beans Mix all ingredients and blend until smooth. Makes two large shakes. We also recommend coffee flavored iced cream as well as chocolate. 1 cup firmly packed brown sugar dash Salt 1/3 cup milk 2 Tbsp Harvest Gold Light Birch Syrup 3 Tbsp butter 1 tsp vanilla Combine sugar, salt, milk, birch syrup and butter in saucepan. Bring to boil, stirring constantly. Cook 5 minutes or until thickened. Remove from heat and add vanilla. Serve warm over ice cream.
1/2 gallon vanilla ice cream 1 c fresh strawberries, sliced
1/4 c Medium Grade Birch Syrup Let ice cream sit at room temperature until just soft. In small bowl toss berries with 1/8 cup birch syrup and sugar, reserving remainder. Spread berry/syrup mixture into pie crust. Scoop ice cream generously over berries. Cover; freeze till firm. At serving time, beat together egg whites, vanilla, and cream of tartar to soft peaks. Remove pie from freezer and place on baking sheet. Drizzle remaining syrup over ice cream. Spread with egg white mixture, sealing to edges of crust. Swirl to make peaks. Place oven rack in lowest position. Bake in a 500F oven about 3 minutes or till golden. Slice; serve immediately. Serves 8.
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(Warning very addicting) It's hard to stop eating it once you start. I was told by two ladies visiting Alaska from New York this was the very best caramel corn they had ever tasted. They said they had tasted quite a few varieties of caramel corn going to Coney Island year after year, so this was a big compliment. 1 c butter 2 c brown sugar 1/2 c Medium Grade Birch Syrup 1 tsp salt 1/2 tsp baking soda 1 tsp vanilla 6 quarts popped corn Melt butter and stir in brown sugar, birch syrup and salt. Bring to a boil over medium high heat, stirring constantly. Reduce heat to medium and boil without stirring for 5 minutes. Remove from heat, stir in soda and vanilla. Gradually pour over popcorn in large bowl, coating well. Turn into 2 shallow baking pans. Bake in 250 degree oven for 30 minutes, stirring every 15 minutes. Remove from oven, let cool and break apart.
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This recipe in its original form called for one cup of light corn syrup. I replaced 1/2 the corn syrup with light grade birch syrup and it became a hit. I reduced the cooking temperature from 350 degrees to 275 and cooked it for a longer time frame. This helps firm the pie and keeps the crust from over browning. 1 Frozen pie shell 9 " 1/2 cup light Birch Syrup 1/2 cup light corn syrup 1 cup sugar 3 eggs slightly beaten 1 tsp vanilla extract 1/8 tsp of salt 2/3 cup chopped pecans Bake the pie shell at 400 degrees don't forget to pierce the pie crust with a fork or the crust may raise. Cook the pie shell for ten minutes and remove from oven. Reduce oven temperature to 275 degrees. In a bowl add the slightly beaten eggs. Then add all other ingredients listed above, adding the pecans last and stir well. Pour into pie shell and bake in a oven at 275 degrees for 60 minutes. I found this creates a firm pie with a golden crust. Depending on oven or moisture you may have to cook the pie a few more minutes. The pie will rise during the last stages of cooking. It rises more on the outside area and not in the middle. The pie is done when the sides are set and it slightly jiggles in the middle. Cool the pie before slicing into it. Refrigerating the pie will also help to firm it.
A teacher told me the kids at her school try very hard to figure out what she uses in her chocolate chip cookies to make them taste so good. 2 1/4 cups all-purpose flour 1 tsp baking soda 1 tsp salt 1 c butter, softened 3/4 c granulated sugar 1/2 c packed brown sugar 1/4 c McKinley Gold Medium Birch Syrup 1 tsp vanilla or birch syrup extract 2 eggs 1 12 oz. package semi-sweet chocolate morsels 1 c. chopped walnuts or pecans Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar, birch syrup and vanilla in large bowl. Add eggs one at a time, beating well after each addition. Gradually add flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto un greased baking sheets. Bake at preheated 375 F oven for 9-11 minutes. Let stand for 2 minutes and remove to rack and let cool.
This recipe was taken from a 100 year old molasses cookie recipe. 2 eggs 1 cup Medium Grade Birch Syrup 2 tsp baking soda 2 1/2 tsp ginger 2/3 cup hot water 1 cup sugar 1 cup butter or other shortening 2 1/2 tsp cinnamon 1/2 tsp salt 4-5 c sifted flour Cream sugar and butter, add eggs one at a time, mixing well after each addition. Add hot water, soda and birch syrup. Add spices and mix well. Add 4 to 5 cups of sifted flour until cookie consistency. Drop by tablespoonful onto a baking sheet, slightly flatten with fork. Bake at 350 for 10 to 15 minutes. Let stand a few minutes then remove to rack to cool. Frost cookies when cool. Makes 6 dozen cookies
2 c powdered sugar Dash of salt 2 Tbsp Butter softened 2 to 3 Tbsp milk 1/2 tsp vanilla extract or Birch syrup extract You can soon find Birch syrup extract at www.Alaskasyrup.com Combine frosting ingredients and beat until creamy. Spread over cooled Sugarbush Garden Spice Cookies.
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