tag:blogger.com,1999:blog-2512305059597718590.post4294236004270230635..comments2009-04-16T18:08:43.939-05:00Emiliehttp://www.blogger.com/profile/02636815051862281991emilie@consciouskitchen.netBlogger27125tag:blogger.com,1999:blog-2512305059597718590.post-73077217271693096732009-04-16T18:08:00.000-05:002009-04-16T18:08:00.000-05:00Your granola looks absolutely amazing, and your photos are just beautiful.Amandanoreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-51306636603906770412009-04-15T14:01:00.000-05:002009-04-15T14:01:00.000-05:00I adore maple syrup. Your granola and hot cross buns look delicious!!marybakeshttp://marybakes.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-46246215050687555892009-04-14T17:39:00.000-05:002009-04-14T17:39:00.000-05:00Great photo's. The maple syrup experience must have been so cool. We love maple. Your hot cross buns look perfect!dreaminitveganhttp://www.blogger.com/profile/13036912040629825367noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-51027229618082032112009-04-14T15:10:00.000-05:002009-04-14T15:10:00.000-05:00Awesome!!jennyhttp://www.blogger.com/profile/09388324807011645850noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-19358350949715400722009-04-12T12:10:00.000-05:002009-04-12T12:10:00.000-05:00I'm guessing the packets must be an American thing, as I see that unit of measurement most often from American sources. As an update, 2T worked well (even if I did rush the rising times a bit as I was running late, as usual). <BR/>I also made coconut pancakes (from mihl's blog) and used the coconut sauce/pudding from there for the cross frosting.Kanucknoreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-46040587360306644042009-04-12T07:48:00.000-05:002009-04-12T07:48:00.000-05:00Hope they come out nicely for you. Interestingly, I get yeast in jars too, but often have trouble finding jars at the store, instead always seeing packets!Emiliehttp://www.blogger.com/profile/02636815051862281991noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-80850742304521307212009-04-12T07:46:00.000-05:002009-04-12T07:46:00.000-05:00Thanks! I went for 2T and it seems about right, but will find out in about 30 minutes if the first rising went well!<BR/>I think the packets are by weight, but usually buy yeast in jars, both because it's much cheaper and because I rarely, if never, see yeast in packets in stores here.Kanucknoreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-36461809952708941362009-04-12T07:32:00.000-05:002009-04-12T07:32:00.000-05:00Sorry, I converted all the other weights (I just weigh everything) but didn't think about the yeast for some reason. Guess I was thinking that the little yeast packets were by weight? 2 tablespoons should do the trick. I've edited the recipe to add that.<BR/><BR/><B>Shellyfish</B>, even though they're traditionally Easter buns, I think these are great breakfast and tea snacks all through spring, so if you don't get to them this weekend, they'll still be good next.Emiliehttp://www.blogger.com/profile/02636815051862281991noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-18614526909151823882009-04-12T07:11:00.000-05:002009-04-12T07:11:00.000-05:00Am about to make the HC buns now (Easter morning, and all) and as I've never seen yeast in weight-measured packets and have not yet purchased a kitchen scake, am guessing by what Teh Internets tell me that 1oz would be 2-3 Tablespoons worth measured. Hope that's right (and would you consider adding measures in the future?)!Kanucknoreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-40802719760119078652009-04-12T01:34:00.000-05:002009-04-12T01:34:00.000-05:00Find more <B><I>maple granola</I></B> in my recipe blog search: <BR/><A HREF="http://chewbone.blogspot.com/2009/04/recipe-search.html?cx=014084215859679844986%3Aefviq9t-lhq&cof=FORID%3A10&ie=UTF-8&q=%22maple+granola%22#1402593987767448795" REL="nofollow">HERE</A>rickdoghttp://www.blogger.com/profile/10132589588778255745noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-87776306012359018932009-04-11T22:35:00.000-05:002009-04-11T22:35:00.000-05:00I love the photo series ... it is so neat to see the process, and those hot cross buns look amazing!Alisa - Frugal Foodiehttp://www.onefrugalfoodie.comnoreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-11492292740359422822009-04-11T02:30:00.000-05:002009-04-11T02:30:00.000-05:00I wanted to do hot crossed buns this weekend, but it probably isn't going to happen. Yours look great!<BR/>I totally grew up in Maple Syrup country (MI/Ontario) and while my parents and grandparents tapped and made their own syrup, I didn't get the chance. Love all the photos.shellyfishhttp://shellyfish.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-35266565729515985232009-04-10T15:18:00.000-05:002009-04-10T15:18:00.000-05:00<B>sinead</B>, hope you enjoy them!<BR/><BR/><B>shaun.marie</B>, not silly at all. here's the trick to doing it without a thermometer, use your body. You're at about 98 degrees and if you touch something that is 98 degrees it will feel like you do. you lips are a good sensitive place to do this, just touch a spoon with the liquid to your lips and see what you think. 110 degrees will feel slightly warmer than you do, not too much. it'll be steaming lightly. you have wiggle room with the temp., it doesn't need to be exact, just in the ballpark and not too hot as to boil the yeast!Emiliehttp://www.blogger.com/profile/02636815051862281991noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-65444995723882672642009-04-10T15:03:00.000-05:002009-04-10T15:03:00.000-05:00Hi Emilie! Can I ask a quick question - can you recommend what 110 degrees feels like/looks like for the milk? I don't have a thermometer but want to make these hot cross buns tomorrow morning! I hope this isn't a silly question.shaun.marienoreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-55644117149395705862009-04-10T07:55:00.000-05:002009-04-10T07:55:00.000-05:00I love hot cross buns, and this looks like a nice simple (and more important, maple-y) recipe. These are going to feature in my easter brunch this year. thanks!sineadhttp://www.blogger.com/profile/17655363330088316924noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-54838871307166367372009-04-10T06:40:00.000-05:002009-04-10T06:40:00.000-05:00"Untapped resource," very punny of Schumer. You are a real champion of maple syurp in baked goods, <B>Fran</B>, I always think of you when I'm using it in something desserty! Can't wait to see that recipe you were working on for the boiled down maple in a pie. Sounds so good! I want to play more with maple candies. I think I know why my maple fudge went south now...going to try again.<BR/><BR/>Thanks, <B>Kevin</B>, they are good. I love to eat them hot with tea on these cold spring mornings.<BR/><BR/><B>Mom</B>, yeah, I don't remember that, but it makes sense that we went. I was half wondering why I'd never seen it done at someone's home before, given that we do know people who do it in New York. I guess it just seems more serious in Vermont--everyone was sugaring!<BR/><BR/><B>Karma</B>, thank you! I told him I was going to call him out for stealing my waffles!Emiliehttp://www.blogger.com/profile/02636815051862281991noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-52480729516796982522009-04-10T03:50:00.000-05:002009-04-10T03:50:00.000-05:00Very interesting to learn about maple syrup. Thanks for posting! ("thief")-LOL!DJ Karmahttp://www.blogger.com/profile/02388104911679468450noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-52340468742668595252009-04-09T20:53:00.000-05:002009-04-09T20:53:00.000-05:00Never tasted real maple syrup, Basht? There is no other kind of maple syrup. Please find some soon and allow it to grace your tongue. <BR/><BR/>Emilie, lovely post. You did, as a tot, see and taste the clear sap at the Maple Festival in Andover and in Kindergarten also, I think. One can not remember all outings so it's great that you reconnected with the sugar bush.<BR/><BR/>Your hot cross buns are far superior to those of your childhood. Wish you were here or I was there helping Josh steal waffles.<BR/><BR/>Love, MomKeylessPianohttp://www.blogger.com/profile/05213506598897409485noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-63658027060148814742009-04-09T19:32:00.000-05:002009-04-09T19:32:00.000-05:00Maple hot crossed buns look so good!Kevinhttp://www.blogger.com/profile/07795596315329913917noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-19503503233276871452009-04-09T09:25:00.000-05:002009-04-09T09:25:00.000-05:00Oh Emilie, I missed the NY sugaring weekend, set up by the NY state maple association. I'd hoped to go with Sloane Miller, allergicgirl. Thanks to your gorgeous photos and detailed post, I feel I was almost there. Per your normal, the recipe is excellent! I want some right now. I have 2 quarts of good maple syrup (of course it is real) in my refrigerator and some will be used tomorrow night with a private student. Get this; in response to the high cost of maple syrup, Senator Schumer said, "“Listen to this, we have 289 million maple trees in New York,” “but we tap less than one-half of 1 percent of them. It’s a large, untapped resource, shall we say.” He's introduced a bill to help tap more. I love the taste of real maple syrup and so do people the world over, making maple now a luxury product. Go Chuck! We need affordable real maple syrup.Fran Costiganhttp://www.francostigan.comnoreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-75709997606644880242009-04-09T08:44:00.000-05:002009-04-09T08:44:00.000-05:00<B>bazu</B>, of course you were at lake champlain a few weeks ago, isn't that just how we do things with the comedy caper of all our near meets and just missed yous? <BR/><BR/>isn't there sugaring around syracuse?Emiliehttp://www.blogger.com/profile/02636815051862281991noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-76186926063274115132009-04-09T08:38:00.000-05:002009-04-09T08:38:00.000-05:00This is so cool! I've been having a craving to go maple syruping lately- in fact, we were at Lake Champlain just a few weeks ago, but it was a wee bit too early yet. I'm so glad it's maple season again!bazuhttp://www.blogger.com/profile/07020880461667324114noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-33589478547766144342009-04-09T08:36:00.000-05:002009-04-09T08:36:00.000-05:00<B>BASHT!</B> the whole of New England weeps for you! Never had real maple syrup?! It's a shame, a crime! I hope you can try some soon.<BR/><BR/>Thanks guys! I'm glad you enjoyed a peak at syrup making...it was really, really cool. Oh and the buns are delicious too, hope you like them!Emiliehttp://www.blogger.com/profile/02636815051862281991noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-59832590797593060512009-04-09T07:13:00.000-05:002009-04-09T07:13:00.000-05:00I love your blog and want to make those hot cross buns...nowjeanhttp://mividadeliciosa.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-2512305059597718590.post-69329287521751123292009-04-09T03:42:00.000-05:002009-04-09T03:42:00.000-05:00Oh my gosh! You manage to see the coolest processes for things. Maple Syrup making? so cool!Melisser; the Urban Housewifehttp://www.blogger.com/profile/05375267938564345961noreply@blogger.com