2 parts sugar to 1 part water (example 2 cups sugar to 1 cup water) bring this to a boil, stirring constantly until the mixture clears. Remove from heat and add 1 T. maple flavoring and 1 t. vanilla. That's it.
Salads- Here are some Festaburg Favorites
1 Bunch of lettuce – Red Leaf/Romaine (you pick, although I think the Red leaf adds to the Christmas feel), 1 cubed yellow apple, 1 cubed pear, 3 oz. shredded Parmesan cheese, ¾ c. cashews, ½ c. craisins, fresh red onion to taste.
Dressing: 1/3 c. sugar, ¼ c. lemon juice, 1 t. Dijon mustard, ½ t. salt, 1 t. poppy seed, ½ c. olive oil
Mix salad ingredients together. About ½ hour before serving make dressing and pore over.
Sweet Cranberry Spinach Salad
8 oz. package baby spinach or mixed baby greens (I most often use red or green leaf lettuce, ¼ c. toasted slivered almonds, ¼ c. dried cranberries, ¼ c. crumbled feta cheese, 1 small can mandarin orange segments, drained.
Toasting almonds: place almonds in dry skillet over medium heat and toast until almonds are golden brown. Cool before adding to salad mixture
Dressing: ¼ t. paprika, 1/3 c. sugar, 1/3 c. salad vinegar, ½ c. olive oil – mix together and shake vigorously. Dress salad just before serving.
1 bag baby greens, baby spinach, romaine (I often use red or green leaf lettuce), 1 pint strawberries, sliced, ½ medium red onion, sliced, ¼ c. slivered almonds – mix together
Dressing: ¼ c. lime juice, ¼ c. red wine vinegar, 3 T. sugar, 1 t. salt, 1 t. poppy seed, 1 t. dry mustard, ½ c. olive oil – mix together and dress salad just before serving.