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

February 2016 Newsletter

Well lots going on in January and carrying into February.

It was so nice seeing so many of you last month, we had a wonderful time each week end. Looking forward to another busy month.

February 19th we are hosting First Tap. The Ontario Maple Syrup Producers Association has given us this honor. We are looking forward to it. Lots of wonderful people and good food.

February 26th is Media Day for Maple in the County. This is being hosted at Three Dog Winery.

March 19th and 20th is Maple in the County. Looking forward to this event. We are hoping to see everybody for that event. We have live entertainers on Saturday and Sunday. There will be a pancake breakfast all day.

We are planning on being at the shack every Saturday from now until Maple in the County. The equipment has all been cleaned and tested for Maple in the County. More lines were added and taps will be going on soon. This coming weekend we are planning on making maple butter and restocking the shelves.
We are tentatively planning an event in August. As plans are solidified we will let you know what is going on and when.


Jane made this recipe for all of us this past Saturday morning for breakfast at the shack. Got great reviews all the way around Brian Walt, Jim Harvey, Ken VanDusen and John Rollins. One person even said that it could pass as a dessert if served with whipped cream.

Crock Pot Oatmeal

3 sliced apples
½ cup maple syrup
1tsp cinnamon
Pinch salt
2 cups oatmeal
2 cups milk
2 cups water
DO NOT stir
Put all the above ingredients in a crockpot in the order from above. Do not stir. Leave on low sã8 to 9 hours.
Serve for breakfast with cream or maple syrup.

Thought this one sounded good.

Caramel Pretzel Bars

1 . cup all-purpose flour
¼ teaspoon kosher salt
1 stick unsalted butter, room temperature
⅓ cup packed light brown sugar
2 teaspoons pure vanilla extract
1 . sticks unsalted butter, cut into pieces
1 . cup packed light brown sugar
¼ cup honey
¼ cup pure maple syrup
¼ teaspoon kosher salt
1 cup heavy cream
6 cups small pretzel twists, broken into large pieces
Preheat oven to 350 degrees F. Line a 9 by 13 inch baking pan with parchment, leaving overhang to pull the bars
While the crust is baking and cooling, make the filling. In a large saucepan over medium or medium-high heat, combine butter, brown sugar, honey, maple syrup, and salt. Cook, stirring frequently, until the mixture thickens slightly, about 10 minutes. Add the cream and insert a candy thermometer in the pan. Continue cooking, stirring occasionally, until the candy thermometer reaches 240 degrees F. Once this happens, remove the pan from the heat and stir in the pretzels immediately.
Pour the pretzel-caramel mixture over the prepared crust and spread evenly over the crust. Bake for 12-15 minutes, until the mixture is bubbling. Allow to cool completely in the pan. When cool, use the parchment to remove the bars from the pan. Using a sharp knife, cut into bars. Bars may stored at room temperature in an airtight container for up to 1 week, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for about 1 hour.

If you have a favorite maple recipe please, forward it to us and I will gladly share it with everyone. Let us know if you have any ideas for our newsletter.

We can be reached at 613-965-6381 if you can’t make it to the shack during regular hours.

A uniformed service man/woman discount is available. Please identify yourself as qualifying for this.

Looking forward to another busy month.

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Click here for a PDF of February’s Newsletter