Comments on: Kitchen Tip Tuesday: How to Stretch your Real Maple Syrup http://www.kitchenstewardship.com/2009/08/04/kitchen-tip-tuesday-how-to-stretch-your-real-maple-syrup/ Balancing God's Gifts...One Baby Step at a Time Sun, 12 Feb 2012 22:56:34 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Valerie http://www.kitchenstewardship.com/2009/08/04/kitchen-tip-tuesday-how-to-stretch-your-real-maple-syrup/comment-page-1/#comment-233529 Valerie Tue, 31 Jan 2012 02:36:08 +0000 http://www.kitchenstewardship.com/?p=2003#comment-233529 I know this is an old post but I just found it so I thought I'd share too. :) I love to spread some natural peanut butter on my pancakes and then just give the lightest drizzle of maple syrup. Yum! I know this is an old post but I just found it so I thought I’d share too. :) I love to spread some natural peanut butter on my pancakes and then just give the lightest drizzle of maple syrup. Yum!

]]> By: Sherry http://www.kitchenstewardship.com/2009/08/04/kitchen-tip-tuesday-how-to-stretch-your-real-maple-syrup/comment-page-1/#comment-196773 Sherry Sun, 11 Dec 2011 22:01:15 +0000 http://www.kitchenstewardship.com/?p=2003#comment-196773 Brown rice syrup has three main components and all three have Glycemic Index's higher than table sugar, combined would make this very high. I would think table surgar would be a better choice in comparison to Brown rice syrup. Brown rice syrup has three main components and all three have Glycemic Index’s higher than table sugar, combined would make this very high. I would think table surgar would be a better choice in comparison to Brown rice syrup.

]]> By: Katie http://www.kitchenstewardship.com/2009/08/04/kitchen-tip-tuesday-how-to-stretch-your-real-maple-syrup/comment-page-1/#comment-122479 Katie Wed, 20 Jul 2011 10:26:18 +0000 http://www.kitchenstewardship.com/?p=2003#comment-122479 Amanda, Just realized I forgot to put that one on my master list - adding it now! I'll look into it for you! ;) Katie Amanda,
Just realized I forgot to put that one on my master list – adding it now! I’ll look into it for you! ;) Katie

]]> By: Amanda http://www.kitchenstewardship.com/2009/08/04/kitchen-tip-tuesday-how-to-stretch-your-real-maple-syrup/comment-page-1/#comment-122219 Amanda Tue, 19 Jul 2011 17:25:58 +0000 http://www.kitchenstewardship.com/?p=2003#comment-122219 I've been cutting our maple syrup with brown rice syrup. Not sure if this is a better option. The bottle says all natural and it is cheaper. Also it has a more traditional HFCS flavor without the HFCS...good for winning over those claiming they don't like the taste of maple syrup. I’ve been cutting our maple syrup with brown rice syrup. Not sure if this is a better option. The bottle says all natural and it is cheaper. Also it has a more traditional HFCS flavor without the HFCS…good for winning over those claiming they don’t like the taste of maple syrup.

]]> By: Katie http://www.kitchenstewardship.com/2009/08/04/kitchen-tip-tuesday-how-to-stretch-your-real-maple-syrup/comment-page-1/#comment-120844 Katie Sat, 16 Jul 2011 02:42:16 +0000 http://www.kitchenstewardship.com/?p=2003#comment-120844 Lizi, I'll be looking into agave more, but even though it's natural, many don't think it's a healthy sweetener. It's very high in fructose, which shoots blood sugar up, for one thing. Keep watching the Sweet Summer series! :) Katie Lizi,
I’ll be looking into agave more, but even though it’s natural, many don’t think it’s a healthy sweetener. It’s very high in fructose, which shoots blood sugar up, for one thing. Keep watching the Sweet Summer series! :) Katie

]]> By: lizi http://www.kitchenstewardship.com/2009/08/04/kitchen-tip-tuesday-how-to-stretch-your-real-maple-syrup/comment-page-1/#comment-120261 lizi Thu, 14 Jul 2011 21:47:36 +0000 http://www.kitchenstewardship.com/?p=2003#comment-120261 i didn't realize agave could be highly processed. my grocery store sells maple flavored agave (it is natural) and it is cheaper than maple syrup (unless you buy yours in bulk). i didn’t realize agave could be highly processed. my grocery store sells maple flavored agave (it is natural) and it is cheaper than maple syrup (unless you buy yours in bulk).

]]> By: Debi http://www.kitchenstewardship.com/2009/08/04/kitchen-tip-tuesday-how-to-stretch-your-real-maple-syrup/comment-page-1/#comment-120192 Debi Thu, 14 Jul 2011 17:54:45 +0000 http://www.kitchenstewardship.com/?p=2003#comment-120192 Great ideas! I come from a large family and pancakes were a huge favorite! When it came time for syrup (homemade with sugar, water and Mapleine) we used a small-ish pitcher and invariably someone would end up pouring out tons of syrup. It was cheap stuff so it wasn't a big deal. Using the real stuff IS a big deal when it comes out of the bottle or pitcher like Niagra Falls! So, just wondering if it would help control the amount if we used a condiment bottle with a smaller tip - - preferably one that could be custom cut with a smaller opening. Storebought bottles actually use a larger opening so we'll use more product! Just a thought! Great ideas! I come from a large family and pancakes were a huge favorite! When it came time for syrup (homemade with sugar, water and Mapleine) we used a small-ish pitcher and invariably someone would end up pouring out tons of syrup. It was cheap stuff so it wasn’t a big deal. Using the real stuff IS a big deal when it comes out of the bottle or pitcher like Niagra Falls!

So, just wondering if it would help control the amount if we used a condiment bottle with a smaller tip – - preferably one that could be custom cut with a smaller opening. Storebought bottles actually use a larger opening so we’ll use more product!

Just a thought!

]]> By: Cheryl http://www.kitchenstewardship.com/2009/08/04/kitchen-tip-tuesday-how-to-stretch-your-real-maple-syrup/comment-page-1/#comment-77576 Cheryl Tue, 05 Apr 2011 18:49:44 +0000 http://www.kitchenstewardship.com/?p=2003#comment-77576 I used to use raw honey, butter and the mapleine but I have wondered about the mapleine and if it has msg in it. It says sulfiting agents- So I have just gone to the more expensive real maple syrup. I used to use raw honey, butter and the mapleine but I have wondered about the mapleine and if it has msg in it. It says sulfiting agents- So I have just gone to the more expensive real maple syrup.

]]> By: Katie http://www.kitchenstewardship.com/2009/08/04/kitchen-tip-tuesday-how-to-stretch-your-real-maple-syrup/comment-page-1/#comment-51881 Katie Thu, 23 Dec 2010 06:02:12 +0000 http://www.kitchenstewardship.com/?p=2003#comment-51881 L, Although many sources cite agave as a natural and healthy sweetener, there's also evidence that it's highly processed, high in fructose, and certainly not a "traditional" food. I wrote about <a href="http://www.kitchenstewardship.com/2010/04/15/agave-and-stevia-all-natural-unsafe-or-unhealthy/" rel="nofollow">agave and stevia</a> before, and I guess I just stay away from it because it's expensive and I'd rather use honey or maple syrup as a sweetener. Thanks! :) Katie L, Although many sources cite agave as a natural and healthy sweetener, there’s also evidence that it’s highly processed, high in fructose, and certainly not a “traditional” food. I wrote about agave and stevia before, and I guess I just stay away from it because it’s expensive and I’d rather use honey or maple syrup as a sweetener.
Thanks! :) Katie

]]> By: Hélène http://www.kitchenstewardship.com/2009/08/04/kitchen-tip-tuesday-how-to-stretch-your-real-maple-syrup/comment-page-1/#comment-51840 Hélène Thu, 23 Dec 2010 02:21:29 +0000 http://www.kitchenstewardship.com/?p=2003#comment-51840 We used to mix honey with maple syrup but no one liked it, even me; and I, being the checkbk bearer, realllly tried. Maybe no more than 1/4 honey and then some all fruit jam too? Not sure how much the jam is price-wise compared to maple syrup tho. For us, what really works good is not allowing the kids to HAVE IT for most of the meal, while I'm cooking. I'm not eating it at that point and I heavily cinnamon it too, esp french toast. I give it to them and they eat it like toast, whether its a pancake, french toast, or waffle. I do put some honey and OIL or BUTTER in the batter of pancakes and waffles. I make brkfst meat to go with them also with eggs usually. I give them cheese too, all to help fill them up and get their protein up. Then when the adults eat, we use a very small bowl, and dip each pc in litely. The kids are allowed a few bites then with syrup. Hopefully, this will eliminate the drowning in the future. I never allowed my older kids to drown and we used the dipping bowl in later yrs too; it DOES realy help. Sometimes we used to powder sugar stuff too, esp when we used fruit as a topping. Applesauce or peachsauce is a great topping also. We used to mix honey with maple syrup but no one liked it, even me; and I, being the checkbk bearer, realllly tried. Maybe no more than 1/4 honey and then some all fruit jam too? Not sure how much the jam is price-wise compared to maple syrup tho.
For us, what really works good is not allowing the kids to HAVE IT for most of the meal, while I’m cooking. I’m not eating it at that point and I heavily cinnamon it too, esp french toast. I give it to them and they eat it like toast, whether its a pancake, french toast, or waffle. I do put some honey and OIL or BUTTER in the batter of pancakes and waffles.
I make brkfst meat to go with them also with eggs usually. I give them cheese too, all to help fill them up and get their protein up.
Then when the adults eat, we use a very small bowl, and dip each pc in litely. The kids are allowed a few bites then with syrup. Hopefully, this will eliminate the drowning in the future.
I never allowed my older kids to drown and we used the dipping bowl in later yrs too; it DOES realy help.
Sometimes we used to powder sugar stuff too, esp when we used fruit as a topping. Applesauce or peachsauce is a great topping also.

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