Hoping everyone had a wonderful Christmas and New Year.
Well, we spent January 2nd at the shack with some of our friends. We have started to get ready for sap season. With the new ceiling done now we started a major cleaning. Grant helped Brian with cleaning out and reorganizing the cupboards behind the evaporator. Organized now. Much easier to find everything.
Ken VanDusen finished the insulating above the new ceiling, so its much warmer now and with the new lights – it is nice and bright.
Mary Jane Cunningham was amazing as usual whe provided lots of help with the cleaning and with providing sustenance – 2 large apple pies. Oh my!!!
On the 7th weather and time permitting we will be at the shack cleaning and getting things ready for the season. Need to get the cleanig done. The line checked and repaired where needed and the taps on.
Last year was amazing and we are hoping to make this year even better. We are adding some things for Maple in the County 2017 – on March 25th and 26th. Both days we have live entertainment from 9am to 5pm. We have Leo Phillips as our MC as usual – what a talented man. Details for the weekend can be found on our website www.waltssugarshack.ca
Our August fundraiser will be even bigger and better than last year. We will release more details about that in a later newsletter. But with it being Canada’s 150th birthday we thought this would be a good choice.
Just a reminder that we have some beef left. They were on pasture last summer and fall. They were grain fed – barley, black beans, red fife etc. We have some freezer packs available. Call us at 613-965-6381 or email us at firstname.lastname@example.org for further details. We take visa, mastercard, debit, cash or etransfer.
Please share our newsletter with your family and friends. If any one is interested in our newsletter all they have to do is email and tell us and we will put them on our list.
1 cup oat bran
1 cup fat-free plain Greek yogurt
3/4 cup bran flakes
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup chopped dates
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 cup pure maple syrup from Canada
1/4 cup canola oil
1/4 cup water
Preheat oven to 350 °F. Line a muffin tin with 12 paper or silicone muffin liners.
In a medium bowl, combine the oat bran with the yogurt and let sit while preparing the other ingredients. In a medium bowl, combine bran flakes, both types of flour, dates, baking soda and cinnamon. In a small bowl, whisk together the maple syrup, oil, water and egg; add to the oat bran and yogurt mixture. Stir in flour mixture just until combined. Spoon into muffin liners. Bake for 15 to 18 minutes or until a toothpick inserted into the muffin center comes out clean. Remove the muffins from the tin and refrigerate.
5 cups lightly salted air-popped popcorn
½ cup pure Canadian maple syrup
5 slices of bacon
1 tablespoon bacon fat (reserved from pan)
Fry the bacon in a skillet until crisp. Remove to a paper towel-lined plate; reserve 1 tablespoon of bacon fat from the skillet. Once cooled, crumble bacon into small pieces.
Using a large mixing spoon, lightly coat the inside of a bowl or casserole dish large enough to hold the popcorn with the reserved bacon fat. Combine the popcorn and bacon in the greased bowl. Set aside.
Place maple syrup, in a heavy-bottomed, non-reactive saucepot over medium-high heat. Bring to a boil, reduce heat to medium low and continue boiling until the mixture reaches 236 degrees on a candy thermometer.
Drizzle the hot maple syrup over the popcorn. Working quickly, stir with greased mixing spoon until all popcorn is coated with maple syrup.
Cool and store in airtight containers in the fridge or enjoy immediately!
Please let us know if you have any favorite maple syrup, butter or sugar recipes and we will share them.