Sunday, April 10

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Volunteer Week
Boys & Girls Clubs of Metro Phoenix 

Saturday, May 7th
6 p.m. to 10 p.m.
Arizona Historical Society Museum at Papago Park 
1300 N. College Ave. 
Tempe, AZ 85281

Rich Ihle, Reptile Guy 
Celebrate Mesa! 
Saturday,  April 16th 
12 p.m. to 4 p.m.
Pioneer Park, 526 E. Main St. 
Mesa, AZ 85201 

Debbie Hernandez with Home Depot

D-backs Dog Days of Summer
Every Sunday home game

Dr. Art Mollen
Dr. Mollen's Practice is located at 16100 N. 71st St in Scottsdale. For more information call 480-656-0016 or log onto

Wally's Weekly Car Review
For more on Wally Cahill: or on facebook at Wally's Weekly Car Reviews or on twitter @CahillWally  

Luxury Homes Tour
Launch Real Estate, $60 million home tour in Paradise Valley
Sunday, April 10
12 p.m. to 4 p.m. 
Open to the public

Chef Dad
To email questions to Chef Dad, email 
For more of Chef Dad's recipes go to

Chef Dad's Homemade Maple Syrup
2 Cups White Sugar
2 Cups Light Brown Sugar (packed)
1 ½ Cups Good Quality Water
1 Tbsp. Bottled Maple Flavor or preferably Extract (in the baking isle).
1 tsp. Vanilla Extract
6 Tbsp. Unsalted Butter

1)    In a large saucepan over medium high heat, combine your sugars and water then stir frequently until it comes to a simmer.  We need a larger saucepan to avoid boil over.  These ingredients will bubble up quickly.  After it starts bubbling, reduce the temp to medium and let simmer for just 1 minute.  Keep an eye on this and be prepared to remove from the heat in case of boil over.  Just stir frequently with a whisk.
2)    Continue to stir frequently and add the extracts and butter.  Continue to stir and let simmer until the butter melts.  
3)    Turn off heat and let cool for at least 5 minutes before using or put in your closed container.  Don't refrigerate the syrup or it will get too thick to pour.   

This recipe should make you a little more than 1 quart of syrup.  Feel free to double the recipe for larger storage options in sealed containers.  

Cook's Notes: Put any leftover syrup in a closed container and keep in the fridge.  It should last for several weeks.  Finding Maple extract is a bit difficult.  If it's not at your local grocery store, just use 1 tablespoon of vanilla extract by itself.  You're still gonna love this syrup.  Most supermarkets only carry "Maple Flavor" in a 1 oz. bottle instead of Maple Extract.  That's perfectly ok for this recipe.  But for a more intense flavor and if you have trouble finding Maple Extract in your local supermarket, I found it online at at a very fair price. 

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