Hints from Jello-Weez: The Joys of Mapeline

Hint #2 The Joys of Mapleine

I grew up on Mapleine syrup. I’m sure there are Maple snobs out there who only believe in real maple syrup, but probably most of you grew up on some other kind of goopy fake version like Mrs Butterworth. I can’t stand it when people take that cold goopy stuff out of their fridge and expect me to put it on my pancakes. I’m rather a fan of the easy to make, hot off the stove batch of Mapleine. It’s economical to boot.

One of the things I enjoy about Mapleine is using up the leftovers over the next few days. One obvious way is to just keep making pancakes; my helpful hint concerning that is you can keep leftovers in the fridge and just pop them in the toaster to reheat! Reheat your syrup and you’re good to go. Other tasty treats include: mixing it with plain yogurt (yum!!), using it as a sweetener for your tea, and poaching eggs in it (à la Quebecoise! Check out this article on “sugar shacks” http://en.wikipedia.org/wiki/Sugar_house). For the eggs I would not recommend using syrup in which you have put blueberries—turns the eggs black! (Thanks, Mom, it was delicious, but…). The syrup is also superb on oatmeal. Bon appétit!