Maple Syrup Lemonade

Cook's notes: Adapted from Riverside Maple Farms to use a 42-ounce glass bottle. 1 cup lemon juice 5 oz maple syrup about 4 cups water In a measuring cup, whisk together the lemon juice and maple syrup. Pour into the 42-ounce bottle. Add water to fill the bottle. Close the lid and shake to combine. …

Continue reading Maple Syrup Lemonade

Advertisements

Coconut Milk Pumpkin Pie

Cook's notes: A traditional pumpkin pie has 1 cup of packed brown sugar. That seemed like too much sugar. I wanted to be able to taste the pumpkin. For Thanksgiving, I made two pumpkin pies with reduced sugar and enjoyed them both. The pie recipe listed below had a thicker custard and did not need …

Continue reading Coconut Milk Pumpkin Pie

3-ingredient Cranberry Sauces

Cranberry sauce with minimal sweeteners Cook's notes: I experimented this year with lowering the sugar content of cranberry sauce. A typical recipe calls for 1 cup white sugar. Each version uses a 12-ounce bag (3 cups) whole cranberries (frozen) and 1/2 teaspoon of salt. Sweeteners used in order from most to least sweet: Batch 1: …

Continue reading 3-ingredient Cranberry Sauces

Review: Browned Butter Pecan Chocolate Chip Cookies

Cook's notes: These cookies are divine and not too sweet. The original recipe already called for less sugar than other recipes for cookies with both pecans and chocolate chips. I made just a few tweaks: We had roasted, salted pecan halves on hand, so I used those and just added the maple syrup to the …

Continue reading Review: Browned Butter Pecan Chocolate Chip Cookies