Monthly Archives: June 2011

ALL ABOUT MAPLE SUGAR—–Maple Sugar is made from pure maple syrup, nothing else. It has a unique, wonderful flavor and texture. Use it as a substitute for either white cane, or brown sugar. Shelf life is indefinite if kept dry. Maple sugar will melt in the oven to make a maple glaze on ham, fish, squash, etc.

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ALL ABOUT MAPLE CREAM———–Maple Cream is thickened, whipped maple syrup; a spreadable form of maple syrup. It has a great flavor and incredible texture. It is good on toast, waffles, pancakes, bagels, biscuits, muffins(great on toasted english mufffins with jam), etc. Dennis Farms makes traditional(natural maple) maple cream and also three flavored versions: orange, raspberry and cinnamon. The cinnamon is wonderful on homemade donuts or cinnimon rolls. Care of maple cream: maple cream should be kept refrigerated; it can tolerate a week or so at room temp., however, with time maple syrup separates out and rises to the top of the cream. After several weeks at room temperature this will mold. I will be doing an experiment in the near future and show photos of a container of cream at room temp from day 1 until it goes bad. If you have maple cream that separates, stir it back to consistency with a butter knife. If the cream is too hard and thick, you can heat it up by brief seconds(experiment with this) in the microwave, or stir in a few drops of water(a little goes a long way). Remember, keep the lid on when not using—this product will lose moisture rapidly and get hard.

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This weekend(Friday-Monday) we are selling our products direct at The Westmoreland Arts and Heritage Festival

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My first blog on Dennis Farms new blog—–COMING NEXT WEEK!!!! Dennis Farms maple syrup/maple sugar recipe of the month

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