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Showing 1-2 of 2
on March 13, 2012
Grandp?res are very popular in Quebec. We have sugar shacks in my family and it's a recipe we often do during this special time of the year. Your recipe is great. The grandperes had a great texture. You didn't mention to lower the heat while boiling. We had to because it was boiling too much. And the dough has to cook slowly to have a nice texture. And while cooking the grandperes, never remove the cover as the steam is very important. Thanks Elmotoo :) Made for the Australian recipe swap for March 2012person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Sydney Mike
on May 01, 2007
Made for PAC, Spring 2007 ~ Making this recipe was a totally new experience for me! First off I've NEVER baked anything using cake flour [I now have some on hand!], & I've never used that much maple syrup for anything! I did use unsalted butter, so adding the small amount of salt was no problem. All that being said, these very unusual 'thingies' tasted great, & I'll be making them again!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (270 g)
Servings Per Recipe: 4