Sugar Maple Acer Saccharum

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sugar maple Acer saccharum Kingdom: Plantae Division/Phylum: Magnoliophyta Class: Magnoliopsida Order: Sapindales Family: Aceraceae ILLINOIS STATUS common, native FEATURES The deciduous sugar, or hard, maple tree may grow to a height of 80 feet and a trunk diameter of three feet. Its bark may be gray, dark brown or black, becoming furrowed and scaly as it ages. The simple leaves are arranged oppositely along the stem. Each leaf may grow to five inches long and at least that wide. The leaf has three to five coarsely toothed lobes. The upper surface of the leaf is dark green and smooth while the lower surface is paler and smooth. Leaves turn yellow or orange in the fall. Male (staminate) and female (pistillate) flowers are separate. They may or may not be located on the same tree. The small yellow-green flowers are borne in clusters. Fruits are in pairs and consist of a wing with a seed at the base. The seed is yellow-green to brown, about one inch long. BEHAVIORS The sugar maple may be found statewide in Illinois. This tree grows in moist woods. It flowers in April and May as its leaves begin to unfold. The heavy, strong wood is used for making furniture, for interior finishing and in constructing cabinets. Maple sugar is derived from its sap. This tree is often grown as an ornamental. HABITATS Aquatic Habitats bottomland forests Woodland Habitats bottomland forests; upland deciduous forests Prairie and Edge Habitats none © Illinois Department of Natural Resources. 2017. Biodiversity of Illinois. .

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Maple Sugar Blondies
S H E L B U R N E F A R M S Maple Sugar Blondies Adapted from Cooking with Shelburne Farms by Melissa Pasanen with Rick Gencarelli INGREDIENTS For the dough 2¼ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt ¾ cup canola oil ¼ cup Vermont maple syrup (use Grade A: Dark Color with Robust Taste or Grade A: Very Dark Color with Strong Taste for a stronger maple flavor) ¾ cup granulated maple sugar (or packed light brown sugar) 1 large egg beaten For the frosting ¼ cup Vermont maple syrup (see note above) ½ cup granulated maple sugar ½ cup confectioner’s sugar 6 tablespoons cold, unsalted butter cut into small pieces ½ teaspoon pure vanilla extract PREPARATION 1. Preheat the oven to 350°F. Lightly grease a 9x13-inch baking pan. In a medium bowl, whisk together the flour, baking soda, and salt. 2. In a separate bowl, beat together the canola oil, maple syrup, maple sugar, and white sugar until well blended. (If you have one, use a stand mixer fitted with a paddle attachment on medium speed.) Add the egg in a slow stream. Mix in the flour mixture in thirds, blending after each addition. (Use low speed in stand mixer.) 3. Press dough evenly into prepared pan. Bake 20-25 minutes until the blondies are golden brown and starting to crack on the top like brownies. Remove the pan to a cooling rack and cool for about 30 minutes before frosting. It should be warm to the touch, not hot. 4. The frosting: While the blondies are baking, bring the maple syrup to a simmer in a medium, heavy-bottomed saucepan over medium-high heat.
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Can United States Sugar Maple (Acer Saccharum) Syrup Production Be Maintained in a Warming Climate? Stephen N
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Cornell Maple Bulletin 205 (2007) Replacing Table Sugar with Maple Sugar by STEPHEN CHILDS Balancing Balancing ingredients Ingredients Replacing granulated cane or beet sugar in recipes with maple syrup should be a growing trend. Guidelines about sugar replacement are different in different sources. It is easy to understand this confusing situation when you realize there are actually two ingredients that need to be balanced. When replacing granulated sugar in a recipe with maple syrup you should consider both the sugar balance and the liquid balance of the recipe. Some recommendations say to add 1 ! cup of syrup to replace one cup of sugar, others say to replace one cup of sugar with " cup of maple syrup. One is trying to balance the liquid in the recipe, the other the sweetness. The most straightforward approach is to simply replace one cup of granulated cane sugar with one cup of granulated maple sugar. In this case you gain the extra ﬂavors from maple while the sweetness and the liquid stay in balance. I would especially suggest this where the recipe is depending on the qualities of milk or another liquid that you may be reducing to perform some important function in the recipe beyond what simply using water would accomplish. Liquid vs. Dry Liquid vs. Dry One cup of maple syrup at a fairly common density of 67º Brix provides 7.5 ounces (214 grams) of sugar and 3.7 ounces (105 grams) of water. One cup of cane sugar averages about 7.4 ounces (210 grams) of sugar. This is roughly the same amount sugar in a cup of maple syrup as in a cup of granulated sugar.
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Naturally Sweet
A FAMILY TRADITION ALL NATURAL PRODUCT NATURALLYNATURALLYNATURALLY SWEETSWEETSWEET CATALOG Pure Maple Syrup Since 1928 A Labor Of Love As the snow begins to melt in Northwestern Wisconsin, we make our way into the sugarbush to collect what the Native Americans called “Sweet Water” from the sugar maples. In the spring of the year, sweet sap is flowing from the tree, so we spend long days collecting every drop. Throughout the night, we boil the sap down to Pure Maple Syrup, then the syrup is boiled once again just before bottling to “lock-in” the freshness that is Anderson’s Pure Maple Syrup. Throughout the pages of this brochure, you will find the fruits of our labor. Pure Maple Syrup products in all shapes and sizes. All of them have one thing in common, they are the result From the tree... of our family’s 3 generation passion for producing the best Pure Maple Syrup. To the cooker ... To YOU. Pure Maple Syrup Glass bottles are our most popular containers and can be found in grocery stores across the United States. The glass helps maintain our syrup’s fresh flavor longer and shows off it’s beautiful amber glow. Economy Glass Bottles Ounces Size Case Pack Item # 8 oz. ½ Pint 12 12008C 12 oz. ¾ Pint 12 12012C 16 oz. Pint 12 12017C 32 oz. Quart 6 12033C Organic Pure Maple Syrup Our Certified Organic Pure Maple Syrup is produced according to strict organic guidelines and inspections. The result is Pure Maple Syrup that’s as great tasting and natural as nature intended.
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