Pure Maple Syrup Bread

I hope many of you get to a Maine Maple Sugar House on Sunday!

Here's the recipe for the bread

the children have been baking:

1 cup milk & 1/4 cup milk (warmed and mixed together)
1 cup maple syrup
2 eggs
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt

Mix wet ingredients into dry ingredients.
Bake in a greased 8x8 pan for 45 minutes at 325 degrees.
Cool in pan for 10 minutes, remove from pan and cool completely.

Pumpkin Bread

We harvested a pumpkin from the school garden, cooked it, and mashed it up! Groups of bakers are preparing pumpkin bread as an extra snack for the class.
Here is the recipe:
Mix 1 cup sugar with 1/2 cup oil
Add 2 eggs
Add 1 cup pumpkin
Add dry ingredients:
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
Bake in a greased pan at 350 until toothpick comes out clean. (9x9 pan 30 minutes, loaf pan 50 minutes)

Butternut Squash Soup

We had a cooking show today- COOKING WITH CLASS (thanks to Jake for the great name)! The children were the assistants and the accountants.  As the people in charge of the money, they recorded deposits and withdrawals for the cooking show's bank account. Ask your child about the show.








If you would like to try the recipe at home, here it is:
4 chopped potatoes
1 chopped apple
1 chopped onion
1 giant clove of garlic
1 small chopped butternut squash
2 vegetable bouillon cubes
6 cups of water
1 teaspoon pepper
1/2 teaspoon curry
1/2 teaspoon sage
1/2 teaspoon nutmeg
1 tablespoon salt
COOK IN A CROCKPOT FOR 2-3 HOURS
Use a stick blender and blend until smooth- ENJOY!

Pickle Recipes

Sweet Pickle Chips Ingredients: 2 cups white vinegar 2 cups sugar 1 tbl. salt ¼ tsp. mustard seed 5-6 cucumbers Slice cucumbers. Put in quart jar. Put mustard seeds in. Make a syrup with the vinegar, sugar, and salt. Pour over cucumbers. Keep in refrigerator at least 4 days before eating.

Sour Dill Pickle Chips Ingredients: 2 cups water 6 tbl. vinegar 2 tbl. salt garlic clove dill head 5-6 cucumbers Slice cucumbers. Put garlic and dill head in the bottom of the jar. Put slices in quart jar. Mix water, vinegar, and salt. Pour over cucumbers. Keep in refrigerator at least 4 days before eating.