peaceandjoy

Oh, this is a great idea! Wonder if my DH would notice.... He does not like beans, while I love them.

DH always stirs mustard into chili.

I make my own vanilla extract, have for many years (before the beans became ridiculously expensive!) and we love it. DH is allergic to almonds, so do not use almond extract.

Feather3

I have a few that I use:

Add 1 tablespoon white vinegar to pie crust dough. It makes it tender & flaky.

Hamburger BBQ. Chop & add sweet dill pickles and/or some of the sweet dill pickle juice. It gives it a nice kick.

Add a tablespoon or two of dark maple syrup to chocolate chip cookie dough.

QuiltE

You got me at maple syrup!!!
Will look forward to trying this, but first, I'd like to ask ....
... Do you adjust the sugar in the recipe? Or anything else?

Thanks for the "sweet" idea!

Feather3

No I did not adjust the sugar amount.

QuiltE

Thanks ..... must give it a try!

cashs_mom

I have a bunch of food sensitivities and gluten is one. I've noticed that a lot of gluten free/healthy recipes use maple syrup as a sweetener. I really like it!

QuiltE

hhmmmmm??? now you have me wondering, what is the link?
IOW maple syrup has nothing to do with flour/gluten.
And if subbing for sugar, it's liquidity doesn't make for any easy switcheroo.

Any thoughts? as to why it's showing up in gluten free ...... or pure coincidence??

Merry Christmas!

katiebear1

I use a pinch of ground allspice or ground nutmeg (not both) in cream soups like clam chowder or potato soup

tropit

I put some kelp powder in a seafood stew, or Asian broth and twice baked, baking powder in homemade Asian noodle dough. Oh...and a pinch of curry powder in New England Clam Chowder.