T: 613-965-6381
1671 Salem Road, Consecon, ON

December 2015 Newsletter

This is our first newsletter. Please let us know by email if you want to be removed from our monthly newsletter.

Lots of news to share. Hydro is progressing well. By the end of next week the hydro should be fully operational. We will be accepting visa, mastercard and now DEBIT at the store.

We apologize for any inconvenience that we may have caused with the store not being open last week end and this weekend but without hydro it is a little difficult. If there is product you would like call us at 613-965-6381 or email us at waltssugarshack@hotmail.com and we will get the product to you.

See our price list below, shipping if not local is not included. Pictures of all of our products can be found on our website www.waltssugarshack.ca

Please note that we offer a discount for all uniformed service men/women.

WALTS SUGAR SHACK PRICE LIST

Maple Syrup…1 litre…$23.00 500 ml…$17.00 250 ml…$10.00 4lt…$80.00

Maple Butter…..250 ml…..$15.00 Maple Butter…..125ml…….$8.00

Candy
Maple Crunch….……………………$10.00 105 gr
Lollipops……………………………..25 cents each
Maple toffee…………………………..15 cents each or $8.00 1lb bag
Maple Delight………………….…….35 cents each or $25.00 1lb bag
20gr maple sugar leaf………………..$2.00 each
7gr maple sugar leaf…………………$1.00 for 2

Miscellaneous
Buttons……………………………$1.00
Coffee mugs………………………$10.00
Aprons…………………………….$40.00 (oversize and commercial style)
Ball cap …………………………..$25.00

Recipes

Double Maple Syrup Scones

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Ingredients
3 1⁄2 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2⁄3 cup shortening (or mix the two like I do) or 2⁄3 cup butter (or mix the two like I do)
1 cup finely chopped walnuts (can toast them if you like)
1 cup milk 1⁄2 cup maple syrup (I used pancake syrup, too)
1⁄2 teaspoon maple flavoring Maple Frosting
1 cup powdered sugar
2 teaspoons half-and-half (you may need a drop more) or 2 teaspoons cream (you may need a drop more) or 2 teaspoons milk (you may need a drop more)
1⁄2 teaspoon maple extract
Directions
In a large bowl, combine the flour, baking powder, and salt.
Cut in the shortening and/or butter until the mixture resembles coarse crumbs.
Stir in walnuts. In a separate bowl, combine the milk, syrup, and maple flavoring.
Add the wet ingredients to the dry and mix until you’ve formed a dry soft dough.
Flour your work surface generously and scrape the dough out of the mixing bolw onto the floured surface.
Divide the dough in half.
Gently pat each half of dough into a 7 inch circle about 7/8 inch thick.
Transfer dough (it will be soft) onto a lightly greased cookie sheet (I use my Silipat mat).
Using a pizza wheel of sharp bench knife, divide each dough circle into eight wedges.
Gently separate the wedges so that they’re almost touching in the center, but are spaced about an inch apart at the edges.
Bake the scones for 15-18 minutes at 425, or until they’re golden brown.
Combine all frosting ingredients until creamy.
Gently frost the tops of scones with the maple frosting. (I let the scones cool slightly before frosting.)
Wait a couple of minutes before removing from sheet. They will be slightly fragile.

Rosemary Maple Glazed Nuts

5 cups raw nuts ( assorted whatever kind you like).
4 tbsp butter
4 tbsp real maple syrup
2 tbsp crushed rosemary
2 tbsp crunchy salt
Toast nuts over medium heat. Stir frequently so they DO NOT burn. In a small saucepan melt butter and maple syrup together. Once butter is melted add rosemary. Pour the melted butter mixture over the nuts and toss to coat thoroughly. Spread the nuts out on a parchment lined cookie sheet. Roast at 350 degrees for 15 to 20 minutes. When you take the nuts out of the oven spread the salt over the nuts so that it adheres to the still sticky nuts.

Anyone that has any maple syrup recipes and would like to share them please send them to us and we will post them in future newsletters. There are plans in the future for a cookbook.

Click here for a PDF of December’s Newsletter