Prep 15 mins
Cook 15 mins
This is a traditional desserts in Quebec made with maple syrup. It's sinful :P From Coup de Pouce.
Dough for grandfathers
- 118.29 ml sugar
- 29.58 ml baking powder
- 2.46 ml salt
- 354.88 ml flour
- 59.14 ml shortening
- 236.59 ml milk
- 354.88 ml maple syrup
- 236.59 ml water
- 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.
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.
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.
ALWAYS SERVE WITH VANILLA ICE CREAM. ;~)
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.