Maple Syrup Time

Natural maple syrup has so many uses in the kitchen. I recently purchased a gallon jug of fresh syrup from a local farmer. Not only is maple syrup the "gold standard" for waffles and pancakes, it is also used in baked french toast recipes, with oatmeal, and in baked beans. Because the maple syrup is fresh and natural, it is much better for us nutritionally. I usually use the maple syrup or honey, in place of granualted sugar, in most of my cooking.
For more information on maple syrup try out Leane and Michaels's Sugarbush @ www.lmsugarbush.com. They even have a unit study included in their website. Their Annual Maple Syrup Festival takes place the last weekend in February, and the first weekend in March. They are located just outside of Salem, Indiana.
Here's my favorite baked french toast recipe:

4 eggs beaten
3/4 cup fat free, organic mild
1/2 Tablespoon brown sugar
1 teaspoon vanilla
1/2" thick slices fresh bread

Sauce: 1/4 cup butter, 1/4 cup brown sugar, 1/4 cup honey, 1/4 cup maple syrup, and 1/4 cup chopped pecans.

In medium bowl, mix first 4 ingredients. Place bread slices in bowl and set aside. Meanwhile, melt butter in a 9" x 13" glass baking dish and mix in remaining sauce ingredients. Add bread slices. Bake in 350 oven for 30-35 minutes, until puffed and brown.
You may also soak bread overnight, in refrigerator if you wish.