Maple Flapjacks
Product Description
During our College Days in Washington, DC, my friend Alexis and I would treat our selves to breakfast the morning after an all night study session. We became connoisseurs of such southern favorites as "Scrapple" & "Grits" and on each outing we saw it as our duty to find a new "Greasy Spoon" and critique their cooking. Flapjacks were always a must. We held long debates on our voyage home trying to discern the secret recipe for what we had just enjoyed. After years of trial and error the contents of this package is an amalgamation of the best recipes we found with a wheat free twist.INGREDIENTS: Corn, Arrowroot and Rice Flours, pure maple sugar, and kosher salt.
Accessories
Product Description When I went to college in Washington DC I learned of grits. Each morning I would stop at the dinning hall to have my grits dusted with cinnamon and sugar, before heading off to work on Capitol Hill. What a great comfort food on a cold winter's morning. That first Christmas, as I visited with my grandmother upon returning home, I told her about my new found love, grits. Grandma was appalled that an Italian American like her grand daughter would not have known about this breakfast sensation sooner. The very next morning I was treated to Maple Polenta for breakfast, an Italian version of the southern classic, "Grits".Ingredients: Corn meal, kosher salt, cane sugar & Maple Sugar. $8.00 | Product Description My first experience with scones was as a student in London, surprise surprise. The school secretary, Bev, published a weekly newsletter telling us of upcoming events, points of interest and very british recipes. I choose to ignore the recipes for spotted dick and haggis, but the scones became a fast favorite. Upon returning home to New England I began to experiment with Bev’s scone recipe, adding local ingredients - such as maple sugar.INGREDIENTS: Corn, Arrowroot and Rice Flours, baking powder, maple sugar and kosher salt. $8.00 |
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