Page 6 — THE LACONIA DAILY SUN, Thursday, April 1, 2021

March always brings back memo-ries of our sugar house in Sanborn-ton, which provided maple syrup for our family’s hotel kitchens and for sale to the guests. Most of our trees were grand old trees with a mound of roots that rose above the snow which made it easier to collect the sap. I quickly learned that navigat-ing back with a full and heavy pail of sap meant I immediately sank deep into the snow and got wet with spilled sap. In the sugarhouse, hard-wood was used to fire the evapora-tor and the combination of burning wood and sweet maple smells is still a clear and wonderful memory. Years later when I was given a tour of the C&H Sugar refinery just outside of San Francisco, I was amazed how similar the smells were to our little sugar house, even more surprising was that the captain of the ship that transported the sugar cane from Hawaii lived in Gilford!

The lighter hues of Grade A maple syrups are del-icate with complex flavors, most professional pastry chefs use “Dark” or “Very Dark” grades, formerly known as “Grade B” syrup, because it has a deeper, intense flavor.

The most common mistakes people make when making bread is not activating dry active yeast properly. This is partly because the directions on the envelopes are so vague, they don’t tell you to wait until the yeast rises to the top and forms a raft. This is never an issue when using fresh yeast which doesn’t need to be activated. It is important

that you don’t heat the water or milk to over 120˚F because you will kill the yeast.

In baking, sugar is considered not a dry ingredient, but a liquid. This because when sugar has contact with liquid or heat, it liquifies. This is why the sugar is added to the liquid to form a softer dough that is easier to mix and less likely to develop a tough dough. As with other soft, high liquid doughs, it’s better to use a paddle and not the dough hook. You mix at a higher speed, which is necessary to develop the gluten. This recipe can be made in a food processor, but only if you the plas-tic dough attachment. Food processors work very fast, so the total mixing

time will only be about 4 minutes.Use caution with the maple caramel; wear a long

sleeve shirt and use heavy pot holders.Yields: 12 bunsDough1/2 cup whole milk2 tablespoons unsalted butter, cut into quarters1/4 cup water1 teaspoon, Plus 1/2 cup sugar1 envelope active dry yeast1 large egg, beaten2 1/2 cups unbleached bread flour1/2 teaspoon saltIn a small saucepan, warm the milk and butter.

Combine the milk and butter in a small pot and

Maple Pecan Sticky Buns

By Jim Dodge Lakes Region Foodie

Gently pull at the corners of the dough as you roll it so that it holds a rectangular shape. (Courtesy photo)

Use a plastic scraper to push the ends of the roll back so that the pieces you cut are the same thickness and shape. (Courtesy photo)

Spread the filling onto the dough – but not over the ban of egg brushed along the bottom edge. (Courtesy photo)

Maple Pecan Sticky Buns

see BUNS page 15

THE LACONIA DAILY SUN, Thursday, April 1, 2021 — Page 15

LACONIA — The Belknap Mill Society held its annual meeting via Zoom on Wednesday, March 17. Staff and board members provided an overview to attendees on the Mill’s accomplishments of 2020, a review of the Mill’s financials and a look ahead into 2021. Board Co-Chairs, Jennifer Anderson and Peter Karagianis facilitated the meeting.

New Board members, Mark Edelstein, Laura LeMien, Dana Gardner, Steve Geer and Cheryl Avery were officially welcomed and Board Co-Chair, Jennifer Anderson was appointed to another 3-year term. Out-going board member, Martin Hough, who served as treasurer for six years, was thanked for his dedication, commitment and financial leadership in guiding the Mill forward towards a strong and secure future. A spe-cial framed caricature, created by Artist-in-Residence Larry Frates, was presented to Martin.

Tara Shore, program and operations manager, announced the annual Volunteer of the Year award which was presented to members of the Historic Laco-nia Scavenger Hunt Clue Crew.

Their many volunteer hours over the past five years

in creating and developing the Historic Scavenger Hunt has become a signature event of the Belknap Mill. A special gift will be presented to the Clue Crew on June 26 at this year’s 5th Annual Hunt.

Executive Director, Karen Prior updated members on the Museum Assessment Project that is currently underway to create a plan for the redevelopment of the 1st floor museum space. This project was funded by a grant from the Institute of Museum and Library Services in collaboration with the American Alliance of Museums. Marketing and communications coordinator, Jill Desruisseaux presented the long-anticipated reveal of the redesigned website and a presentation by Bryan and Johanna Halperin on Powerhouse Theatre Collab-orative’s upcoming 2021 Season lineup concluded the meeting with lots of great energy and enthusiasm.

The Belknap Mill announced that they are hold-ing their first Membership Drive in years. The Mill announced a new membership level specifically geared towards families. In their ongoing effort to support the community, the Mill will donate $10 to the Greater Lakes Region Children’s Auction for each new member-

ship that comes in by April 30. NOW is a great time to join the Belknap Mill — support the Mill and support the Children’s Auction. To learn more about member-ship opportunities visit our website at: www.belknap-mill.org or call 524-8813.

OFFICE OF SELECTMENCENTER HARBOR, NEW HAMPSHIRE

FOR SALETWO (2) TOWN-OWNED PROPERTIES

• 11 Camp Road (Tax Map 105, Lot 18)• Camp Road (Tax Map 105, Lot 19)

The Town of Center Harbor will accept sealed bids for the purchase of these separate prop-erties. Separate envelopes containing each bid must state “Tax Map 105, Lot 18” or “Tax Map 105, Lot 19”. The properties will be sold “as is, where is” and the Town will issue Quitclaim deeds. Interested parties should conduct their own due diligence, including if they choose a review of the Town’s records concerning and/or an inspection of one or both of these properties. Interested par-ties should call Center Harbor Road Agent Jeff Haines at (603) 279-8689 or Center Harbor Ad-ministrative Assistant Robin Woodaman at (603) 253-4561 to schedule an inspection.Sealed bids should be submitted to the Board of Selectmen, Town of Center Harbor, PO Box 140, Center Harbor, NH 03226 by 2:00 p.m. on Tues-day, May 18, 2021. Sealed bids will be opened at the Board of Selectmen’s meeting, Wednesday, May 19, 2021 at 6:00 p.m.The Town of Center Harbor reserves the right to accept, or reject, any and/or all bids or any por-tion thereof in the best interest of the Town of Center Harbor.

Center Harbor Parks & Recreation

Curbside Pick-up for

“Easter Treat Bags & Buckets of Eggs” for Take-Home Egg Hunt

Saturday, April 3rd 10:00AM - Noon in front of the Town Hall

36 Main Street, Center Harbor

Please wear masks and social distance.

warm over medium heat only until the butter is 50% melted and set aside, letting the butter melt completely. The warmth of the milk will continue to melt all the butter. Measure 1/2 cup warm (100˚F) tap water into a bowl, stir in 1 teaspoon sugar and yeast. Let stand until a good thick froth rises to the top, about 5 minutes.

Pour yeast, milk and egg into the mixing bowl of a stand mixer. Add the egg and 1/2 cup sugar. Using the paddle attachment, mix until the egg is incorpo-rated and sugar is dissolved.

Add the bread flour, salt and mix on low speed to incorporate the flour. Once blended increase the speed to medium high and mix for 5 minutes. Then stop the mixer and scrap dough from the sides of the bowl and paddle. Continue mixing for another 5 min-utes, then repeat scraping down the dough, but this time turn the ball upside down in the bowl. Continue mixing for another 5 minutes or until all the dough has clung to the paddle and the sides of the bowl are clean of dough.

Turn dough out onto a very lightly flour-dusted work surface. Lightly dust the top of the dough with flour and gently shape into a ball. Place in a lightly oiled bowl, cover with a damp cloth and let stand in a warm spot without drafts until risen to double in volume, about 1 hour depending on the temperature and humidity of your kitchen.

Filling1 cup granular maple sugar1/4 cup sugar4 ounces unsalted butter (soft)2 tablespoons dark maple syrup2 tablespoons unbleached all purpose flour1 1/2 cups pecans or walnut pieces1 large egg, beatenBeat together sugars and butter until smooth. Add

the maple syrup and flour, mix on medium speed until blended, light in color and spreadable, about 5 minutes.

With extra butter, lightly grease each well of a 12 portion large muffin pan, then add about 1 tea-spoon of the filling to each, add 1 rounded teaspoon of chopped pecans and press nuts into the filling. Place 2 large sheet pans nearby. One is to catch the filling overflow and the other for turning out the

baked buns.Once the dough has risen dust a smooth counter

with flour about 15 inches wide and 10 inches tall. Lightly dust with flour the top of the dough, then scrape down the sides to loosen from the bowl. Turn out with the top side down onto the flour dusted counter. Lightly dust the top. Roll dough into a rectan-gle 12 inches left to right and 8 inches top to bottom. As you roll, keep the top and bottom of the dough lightly dusted with flour, this makes it easier to roll and prevents the dough from sticking to the rolling pin and counter. Glide your fingertips under the cor-ners of the dough with your thumb on top about 1 1/2 inches deep, gently stretch the dough to form a right angle corner at all four edges. Use a wide soft brush to remove all flour from the top, bottom of dough and the counter.

Brush a 3/4 inch wide ban of the beaten egg across the bottom edge of dough. Spread filling over top of dough above the 1 inch egg ban, do not cover the egg ban with the filling. Cover the top of the filling layer with remaining pecans and press gently into the fill-ing. Start at the top and roll towards the bottom into a log. Then roll gently back and forth to help seal the edge. Using a smooth edge thin knife cut into 12 equal slices. Use a plastic scraper to push the ends back so you are maintaining the same thickness after rolling and cutting.

Place cut side down in each prepared muffin tin. Set aside in a warm spot without drafts to rise 30% in volume, about 30 - 60 minutes. Adjust oven rack to lowest level and preheat oven to 350˚F. Bake for 10 minutes, then place a sheet pan under the muffin pan to catch any fill overflow. Continue baking for about another 10 minutes or until the tops are golden brown and the filling is a caramel color.

Remove from the oven and place on the stove top. Use a spoon to scrape the hot caramel that has spread on the top of the pan back against the buns. Do not touch the caramel! Place the second on the counter with the longer edge facing you. Position the long edge of the muffin pan at the end of the sheet pan and quickly turn out onto the pan. Using a spoon, scrape caramel left in the pan onto the buns. Wait until completely cooled before handling, about 30 minutes. Store in an airtight container. For easy cleaning, soak maple caramel-covered pans in warm water to dissolve the caramel.

BUNS from page 6

Goings on at the Belknap Mill annual meeting