Maple Syrup Forever

I've always been intrigued with the maple syrup which comes in a log cabin container.  It was common when I was growing up.  Now it is hard to find.  

Some years ago my cousin, David decided to fly his airplane across the United States and up the eastern coast of Canada.  I was teaching at the time and about to start my summer vacation.  So I elected to go along.  I wrote in my trip diary from Toronto that we were trying to order typical Canadian food but we weren't sure what it was.  David had steak one night but thought it might be from Chicago??  On Prince Edward's Island lobster dinners were everywhere.  Even the local Catholic Church was "licensed" and served lobster dinners every night except Sunday.  In St Johns, Newfoundland we ate in our hotel and I had a "Newfie Night Cap"- a coffee laced with a local brandy called Screech and topped with whipped cream.  In Goose Bay, Labrador they served us carabou and moose burgers.  Before we left for home I found maple syrup in a log cabin and brought it back. To my disappointment just across the border in the U.S. I saw the same syrup for a much lower price.

Maple Tree in my front window

I have a maple tree in my front yard in Mammoth.  My favorite maple syrup recipe is Mountain Maple Granola.  It is great for hiking in the mountains or for an easy breakfast or an afternoon snack.  It makes a good gift as well and can be stored in an airtight container for quite a
while.

Mountain Maple Granola

5 cups rolled oats.  

1 cup dried cherries

1 cup brown sugar, divided

1 1/2 cups slivered almonds

1 1/2 cups cashews, roasted with sea salt

2 1/2 teaspoons ground cinnamon

1 teaspoon salt

1 cup pure maple syrup

Preheat oven to 375 degrees.  Combine 1/2 cup of packed brown sugar to dried cherries. Set aside.  

Toast the oats, almonds, cashew, cinnamon, and salt together in a large skillet until fragrant, 7 to 8 minutes.  Add remaining 1/2 cup brown sugar and maple syrup to toasted oat mixture.  Stir until well mixed.  Spread granola mixture onto a baking sheet.  Bake 9-10 minutes.  Remove from oven and add cherry-brown sugar mixture.  Stir and return to oven for an additional 9-10 minutes.

Mountain Maple Granola