Maple Grandfathers (Grands-Peres a L’erable)
"This is a traditional desserts in Quebec made with maple syrup. It's sinful :P From Coup de Pouce."
photo by Julie Bs Hive
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
-
Dough for grandfathers
- 1⁄2 cup sugar
- 2 tablespoons baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 cups flour
- 1⁄4 cup shortening
- 1 cup milk
-
syrup
- 1 1⁄2 cups maple syrup
- 1 cup water
directions
- Preparation of the grandfathers : Mix sugar, baking powder, salt and flour. Incorporate shortening. Add milk and mix until the dough is homogeneous.
- Syrup preparation : In a big casserole, bring to boil the maple syrup and water. With an ice cream spoon, do balls with the dough and put in the casserole. Cover and let simmer for 15 minutes but don’t remove the cover during the cooking time.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
What a great memory. I used butter instead of shortening for the biscuits. Also I do two batches, one as is (for those with nut allergies) and to the other I add walnuts or pecans to the syrup after it comes to a boil and then the biscuit mixture. <br/>If I am transporting it, as I have done for work & family gatherings, I transfer it to a 6 qt. crockpot. I remove the biscuits to a plate, pour the syrup mixture in and then add back the biscuits. <br/>ALWAYS SERVE WITH VANILLA ICE CREAM. ;~) <br/>If you have raised donuts that are past their prime add syrup to a bowl, put in the donut, cover and microwave for about a minute. It soaks up the syrup beautifully. -
These are a rich and decadent treat! The dough seemed a bit thin but I let it sit while the syrup mixture was heating and by the time I was ready to cook the "grandfathers" it was thick enough to handle. The dough cooked into a light and moist dumpling soaked in sweet maple flavor. Thanks for posting this recipe! -
I messed this up so badly and it still turned out great. I used a pot I though was big enough and I ended up transferring it to a bigger one once it started to boil over. I also thought I could make the dough in two separate batches. My fault, not the recipes. But, despite my mistakes, the kids reported that they really liked this treat. It really is easy to make and the syrup turns out nice and thick. Thanks for the recipe. -
I do not like giving 3 stars for this, because I think it was something I did wrong. When I made them they all stuck together and did not look anything like the picture. I used a large porcelain covered cast iron casserole. I would like to make these again as they tasted great but looked terrible -
Very easy to put together and very tasty. I made this for breakfast, but I think it would be good as a dessert served with ice cream. Thanks for posting!
see 2 more reviews
Tweaks
-
What a great memory. I used butter instead of shortening for the biscuits. Also I do two batches, one as is (for those with nut allergies) and to the other I add walnuts or pecans to the syrup after it comes to a boil and then the biscuit mixture. <br/>If I am transporting it, as I have done for work & family gatherings, I transfer it to a 6 qt. crockpot. I remove the biscuits to a plate, pour the syrup mixture in and then add back the biscuits. <br/>ALWAYS SERVE WITH VANILLA ICE CREAM. ;~) <br/>If you have raised donuts that are past their prime add syrup to a bowl, put in the donut, cover and microwave for about a minute. It soaks up the syrup beautifully.
RECIPE SUBMITTED BY
<p><strong><span>I'm the host of Bargain Basement tag game in the cooking game forum. You're welcome to play anytime. You'll be surprised to find great recipes that were never reviewed. <br /></span></strong></p>
<p>~~~~~~~~~~~~~~~~~~~~~~~~~~</p>
<p><strong><span>I want to say a big thank you to everyone who tries my recipes and post photos. I don't always have the time to say thanks to each of you but be sure it's so appreciated :)</span></strong></p>
<p>~~~~~~~~~~~~~~~~~~~~~~~~~~</p>
<p> </p>
<p><img src=http://i195.photobucket.com/albums/z205/jubespage/zwt6%20banners%20and%20photos/captain.jpg alt=width=150 height=200 /></p>
<p><br /><img src=http://i27.photobucket.com/albums/c175/emmyduckie/zwt/ZwizzleBadge.jpg alt=width=200 height=300 /><br /> <br /><a title=banner3 href=http://www.flickr.com/photos/26630178@N05/3510953178></a><img src=http://farm4.static.flickr.com/3387/3510953178_b35b3086a8.jpg alt=banner3 width=500 height=250 /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/captain.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> By Brooke The Cook in WI <br /><img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt=/ /> <br /><a href=http://www.recipezaar.com/bb/viewtopic.zsp?p=3510511#3510511> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <br /> <br /></a><a title=Photo href=http://www.flickr.com/photos/boomette1/514183676></a><img src=http://farm1.static.flickr.com/252/514183676_f79b486466_m.jpg alt=good width=240 height=137 /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo /></p>
<p><img src=http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/ZTAA-sm.jpg border=0 alt=Photobucket /></p>
<p><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/Pets-STKR.jpg alt=width=200 height=200 /></p>
