<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>282554</id>
  <title>cane syrup</title>
  <published_at>Thu Jan 19 21:28:22 -0800 2006</published_at>
  <post_count>7</post_count>
  <board>
    <id>31</id>
    <name>Home Cooking</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>1506169</id>
        <content>A friend just gave me a bottle of cane syrup. What would you use this for??</content>
        <published_at>Thu Jan 19 21:28:22 -0800 2006</published_at>
        <parent_id></parent_id>
        <user>
          <id>0</id>
          <name>orla</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>1506204</id>
      <content>Pecan pie.
 
It was mentioned in some threads on pecan pie, both the southern version, and the English Lyles Golden syrup.</content>
      <published_at>Fri Jan 20 01:00:11 -0800 2006</published_at>
      <parent_id>1506169</parent_id>
      <user>
        <id>0</id>
        <name>paulj</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1506208</id>
      <content>treacle tart</content>
      <published_at>Fri Jan 20 05:13:20 -0800 2006</published_at>
      <parent_id>1506169</parent_id>
      <user>
        <id>0</id>
        <name>hobokeg</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1506209</id>
      <content>The other day I searched for ways to use my Steens. I found a steamed treacle cake on Epicurious. It is way better than it sounds. 
 
No unusual ingredients. You pour a quarter cup of syrup in a 1 qt. heatsafe bowl. Then you cover it with a very simple butter cake. Cover it with wax paper and foil. Place into a steamer insert with simmering water 3/4s up the bowl. Steam an hour and a half.
 
It was buttery, simple, and delicious.
-Becca</content>
      <published_at>Fri Jan 20 07:54:40 -0800 2006</published_at>
      <parent_id>1506169</parent_id>
      <user>
        <id>0</id>
        <name>Becca Porter</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1506214</id>
      <content>We're having some for breakfast this morning.  On buttered biscuits with sausage patties.</content>
      <published_at>Fri Jan 20 08:40:20 -0800 2006</published_at>
      <parent_id>1506169</parent_id>
      <user>
        <id>0</id>
        <name>Plano Rose</name>
      </user>
    </post>
    <post>
      <level>2</level>
      <id>1506306</id>
      <content>Definitely breakfast-pancakes and hot cereals like cream of wheat or corn mush
 
Glazing sweet potatoes and carrots</content>
      <published_at>Fri Jan 20 15:17:16 -0800 2006</published_at>
      <parent_id>1506214</parent_id>
      <user>
        <id>0</id>
        <name>petradish</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1506229</id>
      <content>If you know any gym fats or workout buffs, cane syrup is a great sweetener for homemade energy bars.</content>
      <published_at>Fri Jan 20 11:07:30 -0800 2006</published_at>
      <parent_id>1506169</parent_id>
      <user>
        <id>0</id>
        <name>Aaron</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>1506502</id>
      <content>If it's Steen's, try the gingerbread recipe printed on the back of the bottle (or can)--a wonderful, cakey, light gingerbread.  Living in the "sugar bowl" of Louisiana, I use cane syrup in so many things:  in salad dressings, BBQ sauces &amp; grilling glazes for pork &amp; poultry, to caramelize nuts, in pecan pie, to glaze sweet potatoes...in short, any recipe calling for a sweetener that can benefit from an added slightly bitter note (kinda like honey). 
 
Of course, I use it as a syrup too...to top biscuits, waffles, pancakes, corn bread, coush-coush (fried cornmeal mush), and drizzled over creole cream cheese ice cream...</content>
      <published_at>Sun Jan 22 13:36:01 -0800 2006</published_at>
      <parent_id>1506169</parent_id>
      <user>
        <id>0</id>
        <name>Hungry Celeste</name>
      </user>
    </post>
  </posts>
</topic>
