Fairy Cakes

Fairy Cakes

 

These dainty little fairy cakes are very easy to make. The light sponge and delicate flavoured buttercream make them enjoyable to be eaten with your favourite cuppa.

 

Fairy Cakes
Prepares: 9 or 12 cakes
 
  • Preparation time: 35 minutes
  • Cooking time: 15–18 minutes

  • Ingredients
  • For the sponge
  • 140g (5 oz) self-raising/self-rising flour (1 cup)
  • 115g (4 oz) butter, softened (½ cup, or 1 stick)
  • 115g (4 oz) caster/white sugar (½ cup + 1 tbsp)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • ¼ tsp vanilla extract
  • 2 tbsp milk

  • For the filling
  • 115g (4 oz) butter, softened (½ cup, or 1 stick)
  • 170g (6 oz) icing/powdered sugar (1½ cups)
  • ¼ tsp vanilla extract
  • icing/powdered sugar to dust

  • Equipment
  • 12-cup bun or muffin tin lined with 9 or 12 paper baking cases. (The standard size baking cases are smaller in the U.K. and so the mixture will be enough to make 12. Being larger in North America, they will only make 9.)


  1. Method
  2. For the sponge
  3. Preheat the oven to 190°C (375°F) (gas 5)

  4. Sift the flour into a bowl and put to one side.

  5. Lightly whisk the eggs and vanilla extract together in a small bowl using a balloon whisk. Again, put to one side.

  6. Now cream the butter and sugar together until light and fluffy using a free-standing mixer or hand-held electric mixer.

  7. Next, gradually beat in the eggs and 2 tablespoons of the flour.

  8. Fold in the remaining flour adding the milk to make a soft consistency.

  9. Spoon into the baking cases, filling them two-thirds full.

  10. Bake for 15–18 minutes until the top of the cakes spring back when lightly touched with the tip of the finger.

  11. Leave for one minute and then remove the cakes to a cooling rack to become cold.

  12. For the buttercream filling
  13. Beat the butter until it is really soft.

  14. Slowly add half the icing/powdered sugar and beat until smooth. Then beat in the remaining sugar along with the vanilla extract until soft and creamy.

  15. To finish
  16. Cut a cone from the centre of each cake using a small pointed knife held at angle. Cut each cone in half to create two wings.

  17. Next, spoon a generous portion of buttercream into each hole and carefully place each pair of ‘wings’ on top with the cut edges facing down into the buttercream.

  18. Dust with icing/powdered sugar.

 

Lemon Surprise Pudding

This week we’ve had a couple of nights where it feels quite cool – it seems as though the time has come to say goodbye to summer and all those lovely berry desserts.

The coming of fall, although a beautiful but short season here in Ontario, will mean that winter is just around the corner. Now being a summer person, that is not my favourite time of year. It means there is often a very reluctant dog (our yellow labrador) and us to venture out on walks. The bright sunny, even snowy days, are a delight – it’s the ice and wind I could do without!

So – where I was going – it seems that it’s now time to start bringing out the fall recipes with that bit of comfort food about them. The first one we had again for supper last evening – a Lemon Surprise Pudding – which has just been added to the blog. I hope that you will want to try it.

 

Lemon Surprise Pudding

 

This Lemon Surprise Pudding makes a lovely, citrus dessert. The mixture creates a thick, very lemony sauce that is covered with a really light and airy sponge.

 

Lemon Surprise Pudding
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • 2 large lemons
  • 55g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 115g (4 oz) caster/white sugar (½ cup + 1 tbsp)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 55g (2 oz) plain/cake and pastry flour (⅓ cup + 1 tbsp)
  • 150ml (5 fl oz) full fat/whole milk (⅔ cup)

  • To serve
  • Double/whipping or heavy cream

  • Equipment
  • 1 litre ( 1¾ pint) (4 cups) ovenproof dish
  • roasting tin/pan


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4)

  3. First, zest one of the lemons and then squeeze out the juice from both of them. The juice should yield 150 ml (5 fl oz) (⅔ cup).

  4. Cream the butter and lemon zest together in a large bowl. Then, a spoonful at a time, add the sugar, beating well between each addition, until the mixture becomes light and fluffy.

  5. Separate the eggs, putting the whites into a bowl to whip later and adding the yolks to the mixture.

  6. Next sieve the flour into a separate bowl, then add a tablespoon of flour, followed by a tablespoon of milk to the mixture. Beat well between each addition until all the flour and milk have been incorporated.

  7. Now, slowly add the lemon juice to the sponge mixture. It may start to curdle but that will not be a problem.

  8. Finally, whip the egg whites until they are just stiff and then lightly fold into the mixture.

  9. Generously butter the ovenproof dish and then pour in the mixture.

  10. Bring a kettle of water to the boil. Place the ovenproof dish in the roasting tin/pan and then add the boiling water to the tin/pan until it reaches halfway up the sides of the ovenproof dish.

  11. Bake for 35 minutes until the top begins to brown and the sponge springs back when lightly pressed with the tip of a finger.

  12. Serve immediately along with a jug of cream. Surprise! Beneath the very light and airy sponge, you’ll find a lovely, thick lemon sauce at the bottom of the dish.

 

Buttery Oat Cookies

Buttery Oat Cookies

 

A real buttery taste to these oat cookies make them perfect to go with that cup of tea or coffee.

 

Buttery Oat Cookies
Prepares: 24 cookies
 
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 170g (6 oz) soft brown sugar (¾ cup)
  • 170g (6 oz) butter (¾ cup, or 1½ sticks)
  • 2 tbsp golden syrup*
  • 170g (6 oz) rolled oats/quick cooking rolled oats (2½ cups)
  • 170g (6 oz) self-raising flour/self-rising flour (1 cup + 3 tbsp)
  • ½ tsp bicarbonate of soda/baking soda

  • *Golden syrup isn’t readily available in North America. I can find it in some grocery stores and I know I can get it in the small stores that sell British products. If it is impossible to find, liquid honey would be a substitute. Golden syrup is very thick so you don’t want anything too runny.

  • Equipment
  • 2 large baking trays/cookie sheets


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4)

  3. Put the sugar, butter and syrup into a large deep-sided pan and gently heat until the butter has melted and the sugar has dissolved, stirring to combine the ingredients well.

  4. Remove from the heat and let the mixture cool a little.

  5. Meanwhile lightly grease the trays/sheets.

  6. In a separate bowl sift the flour and bicarbonate of soda/baking soda then stir through the oats.

  7. Now add the dried mixture into the pan a couple of spoonfuls at a time stirring to combine.

  8. Shape into 24 balls and place on the trays/sheets spacing well apart. Then flatten the balls a little. Bake in the oven for about 15 minutes until just starting to turn golden. Remove from the oven and leave on the trays/sheets for 5 minutes before transferring to wire racks to cool completely. Store in an airtight container.

 

Steak Béarnaise

Steak Béarnaise

 

I love cooking steak in the summer and it is always good to have a selection of different sauces to choose from so the meal can be a little different each time.

This traditional French Béarnaise Sauce is so lovely and creamy and a perfect match with a simply cooked good steak.

 

Steak Béarnaise
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Standing time: 2 minutes
  • Cooking time: About 10 minutes

  • Ingredients
  • For the steaks
  • 14g (½ oz) butter (1 tbsp)
  • 1 tbsp oil
  • salt and ground black pepper
  • 4 x 170g (6 oz) steaks, (rib eye, sirloin or other good quality steak)

  • For the Béarnaise Sauce
  • 4 tbsp white wine vinegar
  • 1 shallot, chopped
  • 2 egg yolks, large (U.K.)/extra large (N.A.)
  • 115g (4 oz) butter, cut into small pieces (½ cup, or 1 stick)
  • 2 tsp chopped fresh tarragon

  • To serve
  • fries and peas


  1. Method
  2. For the steaks
  3. Heat a large frying pan/skillet and add the butter and oil.

  4. Season the steaks then add to the pan. Cook over a medium heat for 2 minutes each side for medium rare, 3 minutes for medium, 5–6 minutes for well done. Or BBQ. Transfer to a hot plate, cover and let the steak rest for a couple of minutes.

  5. For the Béarnaise Sauce
  6. While the steak is cooking, put the vinegar and shallot in a small pan and bring to the boil. Lower the heat and simmer to reduce to about 1 tablespoon. This will only take a minute or two. Strain and leave to cool for a few minutes.

  7. In a small bowl, whisk the egg yolks with some seasoning. Whisk in the vinegar and 1 tablespoon of warm water. Place the bowl over a pan of just simmering water and add the butter, a knob at a time, stirring until each knob has melted before adding the next. Continue stirring until the sauce is shiny and thick. (The sauce will remain quite thin for a few minutes and then start to thicken very quickly.) Once it has thickened, stir in the chopped tarragon.

  8. To serve
  9. Spoon the sauce alongside the steaks and serve with fries and peas.

Updated: June 26, 2017

Salmon Fillets in an Orange Butter Sauce

Salmon Fillets in an Orange Butter Sauce

 

A very simple fish dish that takes less than 15 minutes to prepare and 20 minutes to cook. Salmon fillets are baked with freshly squeezed orange juice and dotted with butter. The result – a lovely buttery orange sauce to complement the salmon.

 

Salmon Fillets in an Orange Butter Sauce
Prepares: 4 servings
 
  • Preparation time: 10–15 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 4 x 170g (6 oz) salmon fillets, skinned
  • 2 large oranges
  • 55g (2 oz) butter (¼ cup, or ½ stick)
  • salt and pepper
  • fresh dill to garnish

  • To serve
  • This dish is good served with Creamy Garlic Potatoes (recipe below) and fine green beans.
  • If accompanying the salmon with the Creamy Garlic Potatoes, prepare the potatoes first. Then, when they have gone in the oven, prepare the salmon. Put the salmon in the oven 10 minutes after the potatoes have gone in. Everything will then be ready at the same time.

  • Equipment
  • an ovenproof dish, well greased


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Lay the salmon fillets side by side in the ovenproof dish. Dot with the butter and pour over the juice of 1 orange, then season.

  4. Cover with foil and bake on the middle shelf of the oven for about 20 minutes, until salmon is firm to the touch.

  5. To serve
  6. Thinly slice four pieces from the second orange, then cut each slice with one cut from the centre to the edge. Twist either side of the cut in opposite directions and place each one along the top of each fillet. Garnish with dill and serve with the orange butter sauce poured over the fish.

Updated: June 4, 2017

 

Salmon Fillets in an Orange Butter Sauce

 

Creamy Garlic Potatoes
Prepares: 4 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 900g (2 lb) potatoes, peeled and cut into even sized pieces (about 6 medium potatoes)
  • 4 garlic cloves, peeled
  • 300ml (10 fl oz) double cream/whipping cream (1¼ cups)
  • salt and pepper

  • Equipment
  • a large sized ovenproof dish


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Place the potatoes in a pan of water and bring to the boil. Reduce the heat and simmer for 10 minutes. Drain and leave in the pan for a couple of minutes to dry. Slice thickly.

  4. Spread evenly over the base of the ovenproof dish and season. Add the whole garlic cloves and pour over the cream.

  5. Cover with foil and bake in the oven for 20 minutes. Remove the foil, return to the oven for a further 10 minutes until the tops of the potato are starting to brown.

Updated June 4, 2017

Chicken Kiev

Chicken Kiev

 

A traditional chicken kiev where chicken breasts are stuffed with a garlic butter and parsley and coated in fresh breadcrumbs, then baked until golden. Mmmm!

 

Chicken Kiev
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 55g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 1 garlic clove, crushed
  • 2 tbsp fresh parsley, finely chopped
  • salt and pepper
  • 4 boneless chicken breasts, skinned
  • 40g (1½ oz) flour (¼ cup + 1 tbsp)
  • 2 eggs, beaten
  • 225g (8 oz) fine fresh white breadcrumbs (about 4 slices, or 3 cups)

  • To serve
  • A green salad


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. Beat together the butter, garlic, parsley and seasoning. Set aside.

  4. Cut a slit along the thickest part of each chicken breast, 4cm (1½ inches) long and 2cm (¾ inch) deep. Push one-quarter of the butter mixture into each slit and secure with a cocktail stick.

  5. Put the beaten eggs in a shallow bowl and spread the flour and breadcrumbs over separate plates. Coat each breast in the flour, tapping off any excess, then dip into the egg and coat in the breadcrumbs. Dip again in the egg and follow with a final coating of breadcrumbs.

  6. Put the chicken on a greased baking tray and bake for 20 minutes until the chicken is cooked through and the breadcrumbs are golden.

  7. Remove the cocktail sticks and serve with a salad.

Updated: May 28, 2017

Chocolate Dipped Fingers

Chocolate Dipped Fingers

 

These butter biscuits just melt in the mouth and the chocolate dipped ends will appeal to those chocolate lovers in the family.

 

Chocolate Dipped Fingers
Prepares: 30 biscuits
 
  • Preparation time: 25 minutes
  • Cooking time: 18 minutes

  • Ingredients
  • 225g (8 oz) unsalted butter at room temperature (1 cup, or 2 sticks)
  • 55g (2 oz) icing sugar/powdered sugar (½ cup)
  • few drops vanilla essence/extract
  • 225g (8 oz) plain flour/cake and pastry flour, sifted (1½ cups + 1 tbsp)
  • 85g (3 oz) plain chocolate/semi-sweet chocolate, broken into pieces (12 segments)

  • Equipment
  • A piping bag fitted with a 12.5mm (½ inch) star-shaped nozzle
  • 2 baking sheets/cookie sheets


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4)

  3. Measure the butter in a large bowl and sift in the sugar. Beat vigorously until soft and fluffy.

  4. Stir in the vanilla essence/extract.

  5. Gradually add the flour to make a soft dough.

  6. Spoon into the piping bag and pipe 6.5cm (2½ inch) lengths onto the baking sheets, cutting the dough off at the nozzle with a small knife.

  7. Bake for 18 minutes. Using a palette knife, carefully transfer on to wire racks to cool.

  8. Place a basin over a pan of just simmering water and add half the chocolate. Once melted, remove from the heat and add the remaining chocolate. Stir until the chocolate has melted and is of a smooth consistency (this makes for a lovely shiny chocolate coating).

  9. Place a sheet of baking paper beneath the wire racks to catch any chocolate drips. Then dip both ends of the biscuits in the melted chocolate, gently scraping off any excess on the side of the bowl. Return to the wire racks until the chocolate is set.

Updated April 20, 2017

Salmon on a Bed of Spinach with Tomatoes and Crispy Potatoes

Have been enjoying the lovely sunny weather. It has been quite hot this week and so we have been walking with Shandy, our labrador, through the woods that lie behind us. It is amazing how much the leaf canopy shields the heat.

The woods are so pretty at the moment. The trilliums have now finished but have been replaced with a number of other wild flowers – blues, purples and white, colour is everywhere. They make the woods look very pretty. I enjoy it because when we lived in England I planted up an English country garden and a lot of the plants in the woods are the same. The most common one, I guess, being the wild geranium.

Recipes we are using now take less time to prepare and cook and here is one of our favourite salmon dishes. Using the centre cut of the fillet makes it easier to slice into portions once it is cooked so I do tend to choose this cut.

 

Salmon on a Bed of Spinach

 

A fish dish that is full of flavour and looks very colourful on the plate.

Salmon brushed with butter and lemon juice is then roasted and served sitting on a bed of buttery spinach with buttery tomatoes alongside. Slices of potato are roasted until crisp to complete the dish.

 

Salmon on a Bed of Spinach with Tomatoes and Crispy Potatoes
Prepares: 4 servings
 
  • Preparation time: 40 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • For the potatoes
  • 900g/2 lb potatoes, thickly sliced
  • 1 tbsp olive oil
  • salt and pepper

  • For the fish
  • 675g (1 lb 8 oz) salmon fillet, middle cut, skinned and cut into four even sized pieces
  • salt and pepper
  • a little oil
  • 14g (½ oz) butter, melted (1 tbsp)
  • ½ lemon, juice only

  • For the tomatoes
  • 400g can (½ x 28 fl oz can) chopped/diced tomatoes
  • 28g (1 oz) chilled butter, cubed (⅛ cup, or ¼ stick)
  • ½ tsp sugar

  • For the spinach
  • 14g (½ oz) butter (1 tbsp)
  • 1 x bag (plastic container) baby leaf spinach
  • a dash of white wine vinegar

  • Equipment
  • roasting tin for the potatoes
  • medium sized ovenproof dish for the fish


  1. Method
  2. Preheat the oven to 200°C/400°F/gas mark 6.

  3. For the potatoes
  4. Cut the potatoes into even-sized pieces and place in a pan of boiling water. Simmer for 7 minutes. Drain and leave for a few minutes so they can be handled.

  5. Thickly slice the potatoes and add to a large bowl. Season and then coat with the olive oil. Tip into the roasting tin/pan and roast for 30 minutes, turning a couple of times.

  6. For the fish
  7. Lightly oil the ovenproof dish. Lay the fish in the dish, brush with the melted butter and season, then squeeze the lemon juice over the top. Bake in the oven for 20 minutes.

  8. For the tomatoes
  9. Tip the tomatoes into a small pan and bring to the boil. Reduce the heat a little and let the juice bubble for 5 minutes to reduce. Gradually whisk in the cubes of butter over a low heat. Add the sugar and season to taste.

  10. For the spinach
  11. Melt the butter in a large pan and add the spinach leaves. Cook until just wilted, about 3 minutes. Stir through a dash of white wine vinegar, then tip into a colander and press out the liquid.

  12. To serve
  13. Divide the spinach between four serving plates and place a fish portion on top. Spoon the tomatoes around one side of the fish and the crispy potatoes on the other.

Updated: September 25, 2017

Baked Bananas in an Orange Sauce

Baked Bananas in an Orange Sauce

 

For a really quick dessert that is prepared and baked in just 15 minutes. Bananas are sliced and coated with butter, sugar and orange juice and baked with a sprinkling of cinnamon.

 

Baked Bananas in an Orange Sauce
Prepares: 4 servings
 
  • Preparation time: Less than 10 minutes
  • Cooking time: 8 minutes

  • Ingredients
  • 6 bananas, thickly sliced
  • 50g/2 oz butter, melted
  • 4 tbsp soft, light brown sugar
  • 1 orange, juice only
  • ground cinnamon

  • Equipment
  • A medium size gratin dish


  1. Method
  2. Preheat oven to 200°C/400°F/gas mark 6.

  3. Arrange the banana slices in the gratin dish. Pour over the butter, sprinkle over the sugar, then pour over the orange juice and add a little ground cinnamon.

  4. Bake in the oven for 6–8 minutes until tender and syrupy.

 

 

 

Crêpes with Lemon and Sugar

Crêpes with Lemon and Sugar

 

A batch of crepes folded into quarters then drizzled with lemon juice and sprinkled with sugar make a very light version of the traditional English pancake.

 

Crêpes with Lemon and Sugar
Prepares: 8–10 large crêpes
 
  • Preparation time: 10 minutes
  • Standing time: 10 minutes
  • Cooking time: About 20 minutes

  • Ingredients
  • 110g/4 oz plain flour/cake and pastry flour
  • pinch of salt
  • 2 large eggs (U.K.)/extra large eggs (N.A.)
  • 200ml/7½ fl oz semi-skimmed milk mixed with 75 ml/2½ fl oz water
  • 50g/2 oz butter

  • To serve
  • Caster sugar/fine white sugar
  • 1 lemon, halved

  • Equipment
  • A 25.5cm/10 inch heavy gauge aluminium frying pan


  1. Method
  2. Sift the flour and salt into a large mixing bowl.

  3. Make a well in the centre of the flour and break the eggs into it. Using an electric whisk or a balloon whisk, whisk the eggs into the flour gradually adding the milk and incorporating the flour from around the edge of the bowl. Scrape any remaining flour down from around the sides of the bowl with a rubber spatula and whisk again until all the mixture is smooth. It should be the consistency of thin cream. Set aside for 20 minutes.

  4. Preheat oven to 150°C/300°F/gas mark 2 and place five plates in the oven to warm.

  5. Melt the butter in the pan. Spoon 2 tablespoons of the butter into the batter and whisk it in. Pour the remainder into a small bowl and reserve it to smear the pan between cooking each crêpe using a wodge of kitchen paper.

  6. Get the pan really hot, then turn the heat down to a medium setting.

  7. Use about 3 tablespoons of batter for each pancake. It is easier to measure this into a ladle or measuring cup first and use this to tip the batter into the pan in one go. Using the ladle or cup, pour the batter quickly into the centre of the pan at the same time tipping it around from side to side to get the base evenly coated. If there are any holes, just fill them in with the batter using a teaspoon. It should take less than a minute to for the underside to turn golden. Check by lifting the edge with a palette knife.

  8. Flip the pancake over with the palette knife and cook the other side until golden. This side will need less time to cook. Then slide it out of the pan onto a warmed plate.

  9. Continue until all the batter is used. Overlap the pancakes on the warmed plate as you go, keeping them warm in the oven covered loosely with foil.

  10. Serve with some juice of the lemon squeezed over the pancake and a generous sprinkling of sugar. They can then be rolled or folded into quarters.

 

Crossover Pancakes

Crossover Pancakes

 

Small English-sized pancakes that are made with a thicker North American-style batter. These are served one on top the other with sweetened butter and maple syrup poured generously over.

 

Crossover Pancakes
Prepares: 12 pancakes
 
  • Preparation time: About 10 minutes
  • Standing time: 20 minutes
  • Cooking time: About 45 minutes

  • Ingredients
  • 250g/9 oz plain flour/cake and pastry flour
  • 1 tbsp baking powder
  • 2½ tbsp caster sugar/fine white sugar
  • 2 large eggs (U.K.)/extra large eggs (N.A.), lightly beaten
  • 475ml/17 fl oz milk
  • 110g/4 oz butter
  • pinch of salt

  • To serve
  • 80g/3 oz butter, softened
  • 1 tsp icing sugar, sifted
  • maple syrup to pour

  • Equipment
  • A 20cm/8inch nonstick frying pan/skillet


  1. Method
  2. Melt 80g/3 oz of the butter and set aside. Sift the flour, baking powder and a pinch of salt into a large bowl. Mix in the sugar. Make a well in the centre and gradually whisk in the eggs, milk and melted butter incorporating the flour from around the edges.until well blended. Using a rubber spatula, push down any remaining flour from the sides of the bowl and whisk in until smooth. This will make a fairly thick batter. Leave to rest for 20 minutes.

  3. Preheat oven to 150°C/300°F/gas mark 2 and place five plates in the oven to warm.

  4. Meanwhile, beat softened butter and icing sugar in a small bowl and set aside.

  5. Put the pan over a medium heat. Melt the remaining butter in the pan and then pour into a small bowl. This should leave the pan with a lightly greased surface. After cooking each pancake, smear the pan with melted butter to keep it lightly greased using a wodge of kitchen paper.

  6. For each pancake you will need about 4 tablespoons/¼ cup of batter. I find a ladle makes it easy to scoop out the batter and pour into the pan. I know where my 4 tablespoons come to in the ladle and use this as a rough guide. So, quickly ladle the batter into the centre of the pan and tip the pan from side to side to even out the batter. The batter won’t cover the surface of the pan but should make an even round pancake. Then cook the pancake for about 1–2 minutes until bubbles appear on the surface and the underside is starting to turn golden. Flip and cook the underside for another 1–2 minutes. Slide onto a warmed plate, cover loosely with with foil and keep warm in the oven. Repeat using the rest of the batter overlapping the pancakes on the warmed plate.

  7. Divide the pancakes between four plates and top each with a spoonful of the reserved sweetened butter. Now they just need the maple syrup.