This is a delicious banana smoothie flavored with maple syrup. Best made with overripe bananas. Banana Milk does not keep well, so should be made fresh each time. Fortunately, it needs just a minute or two in the blender.
3 ripe bananas
¼ cup maple syrup
3 cups cold water
¾ tsp. vanilla extract
Put all ingredients in a blender and blend until smooth.
Source:Simply in Season
Date tried: April 26, 2012
Yield: 5-6 servings
Time needed: 25 minutes
This is simple enough and quick enough to make for breakfast. Of course, it is in the “Spring” section of the cookbook.
Maple Walnut Scones
Maple Walnut Scones
3 ½ cups (875) ml. flour
1 cup (250 mL) walnuts or other nuts, finely chopped
4 tsp. baking powder
1 tsp. salt
2/3 cup (150 mL) chilled butter
1 cup (250 mL) milk
½ cup (125 mL) maple syrup
Preheat oven to 425oF (220oC)
Grease a baking pan.
Combine flour, nuts, baking powder and salt.
Add the butter, cutting it in until the mix is crumbly.
Quickly stir in milk and syrup.
Work mix into a soft dough.
Turn it out onto a board. Knead gently 5-6 times.
Roll out into a circle about ½” (1 cm.) thick and 7” (18 cm) across.
Cut into 10-12 wedges and place on baking pan.
Bake 15-18 minutes until golden. Serve immediately.
I am not a fan of desserts, so it takes something really special to get my seal of approval. This is a nice oatmeal-currant cookie and good everyday lunch box fare. It is said to be “the most popular cookie at the Honey Rose Baking Company in Encinitas California”. So, for cookie lovers, it is definitely worth a try.
I love Boston lettuce and was pleased this year to find some available in January—though in a high-priced “living salad” container. Usually I only find it in the summertime. Ah well, for a new recipe, I decided to try it, especially as I tend not to buy oranges in the summer when we have so much local fruit readily available.
This is a lovely salad and I am especially impressed with the dressing. Since it is best served at room temperature, no extra time needs to be added for chilling.