SAPZILLA

[LazyBkpr]

SapZilla making her final run. We pulled buckets.. SOMEONE was supposed to just dump them, but, they ended up bringing 80 gallons of sap back with them.. I expected it to be sour, but, to my surprise, it wasn't sour at all! It made DARK syrup like you see in the store on the shelf, but wow it still tastes amazing!




   Really need to try making sugar next year. Maybe this fall? Dang that's a SWEET sugar shack Ted, you put the bar up really high,  and "we" have to jump over it! (According to the orange crested sapsucker)

[Bakersdozen]

I have seen the cones at Latino food stores.  I never knew how they were used and I'm still am not sure how to use it.  Do you use it in place of brown sugar or white sugar?  Do you grate it with a grater?  This sounds like something that would be good sprinkled on oatmeal.

[tedh]

Hey Bakers, I'm begining to wonder if I'm confusing the sugar in latino stores with the maple sugar Neil was talking about.  If so, I apologize to both of you.  As far as using maple sugar goes, you can use it in place of white or brown sugar, wherever maple flavor might be a good addition.  My sweet wife burned through about 15 pounds in a couple months a few years back, baking everything with it.  Currently we only use it now and then for baking and in my 1 cup of espresso per morning.  Too expensive the other way.