Quebec Maple Pecan Drop Cookies


1 stick (1/2 cup) unsalted butter, softened

3 tablespoons unsweetened applesauce

½ cup granulated sugar

3 tablespoons pure maple syrup

1 cup unbleached all-purpose flour campaign

½ teaspoon baking soda

¼ teaspoon sea salt

1 cup old-fashioned oatmeal, uncooked

½ cup chopped pecans, toasted

Maple Pecan Icing

2 ounces cream cheese, softened

2 tablespoons unsalted butter, softened

2 tablespoons maple syrup

1½ cups powdered sugar

⅓ cup chopped pecans, toasted

Preheat the oven to 350°F.

Toast the pecans while you are mixing the cookies if they have not already been toasted. Beat the butter, applesauce and sugar in a large bowl with an electric mixer at medium speed until creamy.

Pour the syrup into the mixture, and beat until incorporated.

In another large bowl, combine the flour, baking soda, and salt, then gradually beat this into the butter mixture. On a low sweet, mix in the oats and chopped pecans until just mixed.

Drop the dough in rounded tablespoonfuls onto a parchment paper-lined baking sheet.

Bake 22 minutes or until cookies are golden brown.

While the cookies are baking, combine the cream cheese and butter for the frosting, creaming them together. Then add the maple syrup. Sprinkle in the powdered sugar, stirring until well-mixed.

Top the icing with pecans, and set aside until the cookies have cooled completely. Once the cookies have finished baking, transfer to a wire rack and cool completely, then top with the Maple Pecan Icing and enjoy!

Makes 2 dozen cookies. You can find the original recipe at


Pumpkin Waffles With Apple Cider


1 cup pumpkin puree

2 eggs

4 tablespoon melted butter

1 cup whole milk

1/4 cup brown sugar


1 1/2 cup of flour

1/2 teaspoon baking soda

3 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon ginger

1 teaspoon cinnamon

1 teaspoon allspice


Whisk together pumpkin puree, eggs, melted butter, milk and brown sugar in bowl. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and allspice.

Add initial liquid-filled bowl into second powder-filled bowl and whisk.

In a pan, bring 1 cup apple cider and 1 cup Vermont maple syrup (any grade) to a boil. Pour initial waffle mix onto waffle maker Once waffle is created, pour syrup mix on top and enjoy!

Recipe adapted from BuzzfeedTasty.


Crunchy French Toast with Whiskey Butter


1 cup cornflakes

1/2 cup light cream or half and half

1/2 cup milk (preferably not skim)

2 large eggs

2 tablespoons maple syrup

1/2 teaspoon cinnamon

1/4 teaspoon ground cardamom

1/2 teaspoon vanilla extract

16 thickly cut slices from day old bread

(or fresh bread in 260 degree oven for 5-10 minutes)

1 tablespoon butter for greasing your skillet or griddle


Make maple-whiskey butter. This can be made ahead of time if put in the refrigerator or freezer. Put corn flakes in a Ziploc bag and securely close bag, pressing flat so that there are no air pockets in the bag. Place bag on counter, and with a rolling pin crush the corn flakes. Pour onto a plate or into a pie pan.

In large shallow dish whisk eggs and then add in maple syrup, cinnamon, cardamom, and vanilla. Slowly add milk and half and half to mixture, whisking briskly until milk is thoroughly incorporated and egg-milk mixture looks foamy. Heat your skillet or griddle over medium-low heat. Add four slices of bread to egg-milk mixture, turning them, so that all surfaces are coated. We trimmed the crusts off our bread when we were testing out this recipe. Let them soak for about 30 seconds. Pick up a slice of bread. It should feel wet but not thoroughly saturated.

Add each slide of bread to plate of corn flakes. With your fingers, press bread down lightly into the corn flakes crumbs and turn bread from side to side until all surfaces are coated with corn flakes. Grease pan or griddle with butter and cook slices of bread, undisturbed, for about 90 seconds to 2 minutes, then flip. Cooked side should be golden brown and look nice and crunchy.

Turn heat down if crumbs on French Toast are looking blackened. Cook second side of bread for same amount of time, then remove to serving platter. Serve immediately with pats of maple-whiskey butter, fresh sliced strawberries or blueberries and, another drizzle of Vermont maple syrup on top.

Maple-Whiskey Butter

2 ounces unsalted butter at room temperature

3/4 teaspoon maple extract

3/4 teaspoon whiskey or bourbon or vanilla for a non-alcoholic version

2 pinches sea salt

1/2 teaspoon brown sugar

1 tablespoon finely chopped, toasted pecans

In small bowl, add butter, maple extract, whiskey, sea salt, and brown sugar. Mix with a large spoon until well combined. Add pecans and stir into butter. Take butter out of bowl and place on one end of a sheet of plastic wrap about 14 inches long. Fold sides of plastic wrap over butter, then wrap plastic wrap tightly around butter, forming butter into a log. Chill butter in the refrigerator for 10-15 minutes, so that it firms up just slightly.

Recipe adapted from


Cardamom Shortcake With Maple Berries


2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon ground cardamom

1/2 teaspoon salt

1 cup heavy cream

1/2 cup milk

3 cups sliced Strawberries

3 cups Blueberries

1 cup maple syrup

Preheat the oven to 375 degrees F. Put the flour, 1/2 cup of sugar, baking powder, cardamom, and salt in a mixing bowl. Mix it with a wooden spoon. Add 1 cup of the heavy cream and turn it over with spoon, then slowly add milk until a dough forms. Less work on the dough is better for a soft and light cake. Put the dough onto a lightly greased 9 inch round cake pan. Sprinkle on the 2 tbs of sugar for a sparkly look. Place the pan into the top half of the oven and bake for 20 - 25 minutes, until the cake is golden and firm to the touch. Remove from the oven and let cool. While the cake is baking, put the Strawberries, Blueberries and maple syrup in a bowl and let it sit. Cut the cake into 6 wedges. Slice each wedge in half and place the bottom halves on a platter. Divide the berries among the 6 cake bottoms. Top with the shortcake tops and garnish with whipped cream. Enjoy!

Recipe adapted and tweaked from The Party line with the Hearty Boys.


Maple Lemon Coconut Bars


1 cup all-purpose flour

1/2 cup butter or margarine, softened

1/4 cup powdered sugar

1/2 cup Vermont maple syrup (Amber Rich or Dark Robust)

Note: You should avoid Very Dark Strong grade as the heavy maple flavor may overpower the lemon flavor.

2 teaspoons grated lemon peel

2 tablespoons lemon juice

2 large eggs

1/2 teaspoon baking powder

1/4 cup dessicated coconut

1/4teaspoon salt

Directions: Heat oven to 350°F. In medium bowl, mix flour, butter and 1/4 cup powdered sugar with spoon. Press in ungreased 8-inch or 9-inch square pan, building up 1/2-inch edges. Bake crust 20 minutes; remove from oven. In same bowl, beat remaining ingredients with a mixer on high about 3 minutes or until light and fluffy. Pour over hot crust. Bake 25 to 30 minutes or until no indentation remains when touched lightly in center. Cool completely in pan on wire rack, about 1 hour. For bars, cut into 5 rows by 5 rows. Enjoy! Adapted from "Betty Crocker".


Maple Biscuits


4 tablespoons melted butter

1/2 cup maple syrup

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons cold butter

1/3 cup milk


Pour the melted butter and maple syrup into a 9-inch cake pan, swirling it around to mix well. Toss the flour, baking powder, and salt together, then cut in the cold butter, mixing, with your fingertips until the texture is like soft bread crumbs.

Stir in the milk. Turn the dough out and knead it gently about 6 turns - just enough for it to hold together. Either pat the dough or roll it out to a 1/2-inch thickness, then cut it into 9 rounds.

Arrange the rounds in the cake pan on top of the maple-butter mixture, and bake in a preheated 375° F oven for 12 to 15 minutes, or until the biscuits are lightly browned and the syrup is bubbling up around them. Serve hot from the pan and eat them all - they don't keep. A dollop of whipped cream might not hurt either!

Adapted from "The LL Bean Book of New New England Cookery"

Serves 9.

Maple Cream Puffs

Ingredients: Cream Puff

1 cup boiling water

1 cup flour

1/2 cup butter

4 eggs

Directions: Preheat oven to 400 F. In a 2 quart saucepan, boil water. Add butter to the boiling water. Bring back to boil and stir in flour thoroughly. Will resemble a nice, squishy dough. Remove from heat, and let cool about 5 minutes. Add eggs one at a time beating well after each one.

On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Turn off oven, and open oven door and let puffs sit for about 20 minutes. This prevent the puffs from collapsing due to change of temperature. Transfer sheet to cooling rack after cooling time in oven.

Ingredients: Maple Custard Filling

1 egg

1 tablespoon all-purpose flour

2 tablespoon granulated sugar

1 tablespoon cornstarch

1 cup milk

1 teaspoon pure vanilla extract

1 teaspoon hot water

1 tablespoon Vermont maple syrup

2 tablespoon heavy cream, whipped

Directions: In a large bowl, beat egg with flour, sugar, and cornstarch until well blended. In a large saucepan over medium-high heat, add milk and bring almost to a boil. Remove from heat and slowly whisk hot milk into the egg mixture. Return all the ingredients to the saucepan, cook for about 5 minutes, stirring constantly, until thickened and comes to a gentle boil. Remove from the heat.

Add vanilla extract, hot water, and maple syrup to the thickened mixture, stirring to combine. Set aside to cool completely for 30 - 45 minutes. Fold in the whipped cream. Refrigerate for an hour. When ready to serve, horizontally slice the top of the cream puff to create two pieces (a top and bottom). Fill each cream puff bottom with a spoonful of Maple Custard filling. Close with the top section.  Adapted from "Betty Crocker" with changes from the Hescock family. Makes about 12 puffs.

Maple Pecan Brussels Sprouts


2 slices Canadian bacon

1 pound Brussels sprouts, halved or quartered

2 tablespoons butter

1 1/2 teaspoons apple cider vinegar

1 1/2 teaspoons maple syrup

Salt and pepper to taste

1/3 cup chopped pecans, toasted

Pan fry bacon to desired crispness, remove from pan and chop fine. Saute Brussels sprouts in butter in a large skillet for 8 - 10 minutes until tender. Add the vinegar, maple syrup, salt and pepper; and stir to coat for 1 minute longer or until desired tenderness. Sprinkle with pecans. Add chopped bacon.

Yields 4 servings.

Source: This recipe comes to you from Kori Crane, who has been helping us here at the farm the past 2 holiday seasons. She was willing to prepare and share this recipe on one of our busy days at the wreath making shop. Thank you Kori!

Maple Pumpkin Pie

1 pie pumpkin
1 unbaked 9 inch pie shell for
2 eggs
1 cup packed Maple Sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 (12 fluid ounce) can evaporated milk

1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 50 to 60 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Puree in pumpkin flesh with the evaporated milk in small batches in a blender until finished. Increase oven temperature to 450 degrees F (230 degrees C.)

2. In a large bowl, slightly beat eggs. Add maple sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.

3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.

4. Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor. Serve with fresh whipped cream.

Yield: 6-8 servings

Mini Maple Crab Cakes

Maple Fruit Salad


For Crab Cakes:

1 (16 oz.) can crabmeat, squeezed dry

1/4 cup pure maple syrup (dark amber or Grade B is best)

1 tablespoon Dijon or whole grain mustard

1 1/2 teaspoons Old Bay® seasoning (or other seafood seasoning)

1 teaspoon cajun seasoning

1/2 green bell pepper, finely diced

1/2 red bell pepper, finely diced

1 tablespoon finely minced shallots

1/2 lime, juiced

1/2 lime, zested

1 1/2 cups Panko breadcrumbs

1 1/4 teaspoons salt

1/2 teaspoon black pepper

1/2 teaspoon Tabasco sauce Oil, as needed

Additional Panko breadcrumbs, as needed

For Maple Cream Sauce:

1/2 cup sour cream

1 tablespoon pure maple cream or maple syrup

1/2 teaspoon lime juice 1/4 teaspoon lime zest

1/4 teaspoon Tabasco sauce Salt and pepper to taste

For Crab Cakes:

Combine all ingredients in a large bowl. Mix well. Let mixture sit and absorb moisture for about 5 minutes. Form into mini patties. When ready to cook, heat a large sauté pan over high heat until hot. Add enough oil to slightly coat the bottom of the pan. Dredge each mini crab cake in more panko breadcrumbs. Cook each crab cake over medium to medium-high heat until golden, flip once, and cook until golden. Place crab cakes on sheet tray and finish baking in a 450°F oven until the internal temperature reaches 165ºF.

For Maple Cream Sauce:

Whisk together sauce ingredients in a small bowl. Let sit 10 minutes to meld flavors. Place a small dollop on top of each crab cake and serve.

Makes about 2 dozen cakes.

Source: "Farmstand Favorites, Maple Syrup"

Recipe Notes: We found the crab cakes a little on the sweet side so we cut the original amount of maple syrup from 1/2 to 1/4 cup. Also, you can substitute maple syrup for maple cream in the sauce, but the sauce will be a little thinner consistency.


Maple Oatmeal Sandwich Cookies

(2014 Maple Dessert Contest Winner!)

Maple Fruit Salad


1 1/2 cup flour

1 1/2 cup oatmeal

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter (softened)

1 cup light brown sugar

2 large eggs

4 tablespoons pure maple syrup

(darker grade preferred)


Preheat the oven to 350 deg. F. Line cookie sheets with baking mats or parchment paper.

In a medium bowl combine flour, oatmeal, salt, baking soda, and cinnamon. Set aside.

Using an electric mixer and a large bowl, cream the butter and brown sugar. Add the eggs - one at a time and beat well after each one. Beat in maple syrup. Gradually add in the dry ingredients.

Using a tablespoon or small cookie scoop, place the dough on cookie sheets, spacing about 1 1/2 inches apart.

Bake in preheated oven for 7-9 minutes-just until the edges start to brown. Cool completely on wire racks.

Maple Cream Cheese Filling:

8 ounces cream cheese, at room temperature

1/2 cup butter, softened

3 tablespoons maple syrup (darker grade is best)

3 cups powdered sugar

To make the filling, beat the butter and cream cheese until smooth. Beat in the maple syrup and then add the powdered sugar a litte at a time until you have a good spreading consistency.

To assemble the cookies: Match up two cookies of similiar size---spread the filling on the bottom side of one cookie and then top it with the other cookie,

Makes about 2 dozen sandwich cookies.

Source: Our 2014 Maple Dessert contest winner, Sue Record of Bristol, VT.


Maple Pecan Corn Bread Stuffing

Maple Pecan Corn Bread Stuffing

1 cup cornmeal

3/4 cup all-purpose flour

3 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon salt

1 1/4 cup milk

2 large eggs

3 tablespoons unsalted butter, melted

1/4 cup Grade B or Dark Amber maple syrup

1 cup pecans, toasted and chopped

1 tablespoon unsalted butter

1 cup finely chopped yellow onion

1 stalk celery finely chopped

1 teaspoon minced garlic

1 tablespoon minced fresh parsley

1/3 cup chicken or vegetable stock

Preheat the oven to 375 deg. F. Butter an 8 inch square baking dish.

To make the corn bread, combine the cornmeal, flour, sugar, baking flour, and salt in a medium bowl. Stir to blend well. In a separate bowl, combine the milk, eggs, and 3 tablespoons of butter. Whisk to blend. Add to the dry ingredients and stir to just combine.

Pour the batter into the prepared dish and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool. Cut cornbread into 1/2 in. cubes, yielding about 6 cups. It may crumble some when you cut it.

In a small bowl, combine the syrup and pecans and mix well. In a large skillet, melt the butter over medium heat. And the onions, celery, and garlic. Saute for 5 minutes, or until the onion is golden. Add the parsley and saute for 1 minute. Add the syrup mixture and cornbread and mix well. Add the stock and cook, stirring until heated through.

Transfer the stuffing to an ovenproof serving dish and bake, covered, at 350 deg. F for 15 minutes or until lightly browned on top.

Makes 6 1/2 cups.

Source: Very Maple Syrup, 2003.


Maple Fruit Salad

Maple Fruit Salad

1/3 cup heavy whipping cream

1/2 cup pure maple syrup (Dark Amber or Grade B is best)

2/3 cup low-fat or regular vanilla yogurt

4 cups strawberries, sliced

2 cups pineapple chunks

1 1/2 cup blueberries

1 cup cantaloupe chunks

1/4 cup pine nuts (optional)

pinch Cinnamon


Whisk or blend cream until thickened, then whisk in maple syrup until mixed. Keep chilled. Just before serving, pour cream mixture over mixed fruit and add pine nuts if desired.

Serves 6-8.

Source: New York State Maple Producers Association

Walnut and Wild Rice Salad

Sweet Tangy Meatballs


2 cups uncooked wild rice

1 cup chopped dark raisins

1 cup chopped toasted walnuts

1/2 cup chopped toasted cashews

1/2 cup chopped green onion

1/4 cup chopped celery

1/8 cup chopped onion



1/4 cup red wine vinegar

2 tablespoons lemon juice

2 tablespoons fresh or frozen, thawed raspberries

2 cloves minced garlic

3 tablespoons pure maple syrup

(Dark or Grade B is best)

1/4 cup olive oil



1. Combine rice and 6 cups water in pot. Bring to a fast boil. Reduce heat, cover, and allow to simmer until the rice is tender (about 40 minutes).

2. Drain and allow to cool. Combine cooled rice with other salad ingredients.



1. Pour dressing ingredients, except oil into blender or food processor.

2. With blender or food processor on slow, slowly pour in oil. Allow to combine. Toss dressing with rice. Serve at room temperature or chilled.


Tip: Use a whisk and small bowl instead of the blender or food processor. It takes a little more effort, but a whisk and bowl is easier to clean and stow away.


Serves 6-8.

Adapted from a recipe in "Farmstand Favorites: Maple Syrup".

Sweet Tangy Meatballs

Sweet Tangy Meatballs

A) 1 cup Maple Syrup

1 1/2 cup of ketchup

1 tsp. Kosher salt

2 tsp. Dijon mustard

1 Tbsp Minute tapioca pearl

3/4 cup pineapple juice


B) 3 lb. bag of frozen cooked mini

Italian meatballs (96 counts)


Heat A) in a medium saucepan until simmering. Pour into crock pot. Add thawed meatballs and mixed to coat sauce. Cook on high for 4 hours, making sure to stir gently for even coating. Leave on low heat until serving time. Great as party appetizer.

2013 Maple Baking Contest Winner!

Maple Sugar Pound Cake

with Browned Butter Maple Glaze

Maple Pound Cake

½ Cup Maple Sugar

2 Cups Butter - softened

2 Cups sugar

1 tsp Vanilla

5 Large eggs

3 Cups flour

1 ½ tsp baking powder

¼ tsp salt

1 Cup Buttermilk

1. Preheat oven to 325F.

Spray a 12 to 15 Cup Bundt pan with non-stick baking spray with flour.

2. In a large bowl place butter, sugar and maple sugar.

Beat on medium speed with a mixer until fluffy.

Add vanilla and continue to beat.

Add eggs, one at a time. Beating well after each addition.

3. In another bowl combine flour, baking powder and salt.

Gradually add to the butter mixture alternately with the buttermilk.

4. Spoon the batter into the prepared pan and bake for 1 hour or until a wooden toothpick comes out clean.

5. Cool in the pan for 20 minutes then remove from the pan, and cool completely on wire rack. Place on a cake plate and spoon Browned Maple Glaze (see recipe below) onto the cake.

Browned Butter Maple Glaze

¼ Cup Butter

½ Cup Maple Syrup

2 Cups Confectioners Sugar

2 Tbs milk

1. In a medium stainless steel skillet, heat butter over medium heat for 4 to 5 minutes, until browned. Be careful not to burn the butter. Remove from the heat and add the maple syrup. The mixture will bubble slightly.

2. Allow to cool for 10 minutes. Put the confectioners sugar and milk into a medium sized bowl. Add the butter and syrup mixture and whisk until smooth and pourable.

3. Pour over cake allowing the glaze to drip over the sides.

Submitted by Sue Record, Addison County, Vermont

Maple Cream Pie

Maple Cream Pie


1 cup of shortening

1 1/2 cup all-purpose flour

1/2 cup ice water

1/2 tsp salt



2 cups of Vermont maple syrup

(Dark Amber or Grade B)

3 eggs

1 cup heavy cream

3 tablespoons flour, sifted



2 large bowls

mixing spoon

wire whisk

9 inch pie pan or fluted tart pan

1. Cut the shortening and flour together in the large bowl until it is crumbly. Add the ice water and salt and work it into a dough. Do not overmix.


2. Roll out the dough to 1/8 inch thickness and form the shell in pie or tart pan.


3. Break the eggs into a bowl and whisk slightly. Add maple syrup, cream, and flour and whisk again for a minute.


4. Pour the mixture into the shell and bake at 375 deg. F for 30 minutes. The pie should puff up and be a golden color. The filling will settle as it cools. 


Serve cool with a dollop of whipped cream or a wedge of Vermont cheddar cheese. Serves about 8.

Adapted from: Now that's a Linzertorte! by Marshall Faye, Executive Pastry Chef, Trapp Family Lodge.

Maple Sugar Cookies

Maple Sugar Cookies

1 cup of butter

1 1/4 cup of maple sugar or white sugar

2 eggs

1/4 cup of maple syrup (Dark Amber is preferred)

2 tsp of vanilla extract

3 cups all-purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt


1. Blend butter and sugar until light and fluffy. Add eggs, one at a time, beating each one well. Add in syrup and vanilla. Combine the remaining ingredients and gradually add to the butter and sugar mixture and mix well. Cover and refrigerate for a couple hours or until easy to handle.

2. On a lightly floured table or cutting board, roll out to 1/8-in. thickness. Cut with a floured cookie cutter. Place apart on ungreased baking sheets.

3. Bake at 350° F for 9-12 minutes or until golden brown. Remove and cool on wire racks. Makes about 4 dozen.

Maple Rub Pork Loin

Maple Rub Pork Loin

2 1/2 lb - 3 lb. boneless pork loin

3/4 - 1 cup of Maple Rub (variation using Maple Syrup below)

3/4 stick of butter

salt to taste

1 onion chopped

3-4 carrots diced

1 green peppers sliced (optional)


1. Preheat oven to 400 F.

2. Sprinkle Maple Rub on pork evenly, making sure all sides are coated.

4. Lay pork loin on medium size casserole dish.

5. Add cut up pieces of 1/2 stick of butter on pork and some in the dish.

6. Let pork brown in the oven, uncovered for 35 minutes. This will coat the meat in a crusty maple glaze.

7. While waiting on meat to brown, heat remaining butter in saute pan. Add chopped onion and diced carrots. Saute for two minutes. Sprinkle a pinch of salt and ground pepper. Add sliced pepper and saute for another minute. Take off heat.

8. Remove casserole pan from oven and turn temperature down to 325F.

9. Spoon sauteed onion, carrots and peppers over pork. Cover with aluminum foil and return to oven to cook until meat thermometer registers 160F (medium) or 170F (well). This will take approximately another 40 minutes. The last 10 minutes cooking, remove foil. 10. Great when served with steamed rice or baked potatoes. Serves about 4.

Variation - Maple Syrup Glaze For Pork Loin

1/4 cup Vermont Maple Syrup (the darker the grade the better)

1/2 teaspoon salt

1/4 teaspoon pepper


Mix ingredients in small bowl. Use about half to baste all sides of pork loin instead of maple rub. Before adding sauteed vegetables, baste all sides again with remaining glaze.

Annette's Wicked Good Tomato Maple Salsa

6 big juicy ripe tomatoes

1 large Vidalia onion, small dice

2 tablespoons chopped cilantro

2 tablespoons chopped parsley

2 tablespoons chopped dill

2 tablespoons fresh lemon juice

1/3 cup Vermont Maple Syrup

2 tablespoons soy sauce

1 teaspoon cumin

1/2 teaspoon cayenne

2 red bell peppers, diced

1/2 habernero pepper, minced

1 tablespoons garlic, minced

1 bunch scallions chopped

2 teaspoon chopped chives


Cut tomatoes in half. Scoop out seeds and dice into 1/2 inch cubes. Combine liquid ingredients and toss with everything else. Salt and pepper to taste. Cover and refrigerate overnight to saturate flavors. Serve with chips, grilled meat or fish. Lasts one week in the refrigerator.

From "The Official Vermont Maple Cookbook, second edition".

Sweet & Sour Salad Dressing

1 cup Grade A Dark Amber or Grade B Vermont Maple Syrup

1/2 cup Ketchup

1/2 cup apple cider vinegar

1/2 cup canola oil or olive oil

1 teaspoon minced garlic

2 teaspoons minced horseradish


Combine all ingredients well. Refrigerate for up to a month. Shake before serving. Use for green salads. From "The Official Vermont Maple Cookbook, second edition".


Vermont Maple Baked Beans

Hescock family bean pot.

2 lbs. dried beans, yellow eye, navy or other

1/2 lb. lean salt pork (optional)

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon dried mustard

1 medium sized onion, peeled

1 1/2 cups Vermont maple syrup (Grade A Dark Amber or Grade B)


1. Wash and pick over beans. Cover with cold water, add baking soda and soak overnight. In the morning rinse beans and boil gently in fresh water until skins wrinkle. Drain off water and save water for later.

2. Preheat oven to 325 deg. F. Place onion in bottom of bean pot or casserole dish. Add remaining ingredients.

3. Score pork and place on top of beans. Pour in enough bean water just to cover.

4. Bake, covered for about 8 hours. Check periodically, adding bean water as needed. For last hour cook uncovered to brown top.

Serves 10+

This month's recipes from "The Official Vermont Maple Cookbook, second edition".

Maple Marinated Strawberry Sundae Sauce

Marinated Strawberry Sundae Sauce

1 quart fresh strawberries

1 cup  Maple Sugar

(can substitute table sugar)

1/2 cup Vermont Maple Syrup

Wash, hull and coarsely chop strawberries. Mix maple sugar and maple syrup. Gently combine strawberries with maple mixture. Cover and refrigerate to marinate 4 hours - overnight is preferable. Serve over vanilla or strawberry ice cream or with strawberry shortcake.

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffin

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup brown sugar

1 teaspoon cinnamon

1/2 cup chopped walnuts

2 eggs

1 cup canned pumpkin (or if you are in Australia, the "pumpkin" might really be Blue Hubbard Squash!)

3/4 cup sour milk (fresh milk will also work)

1/8 cup olive oil

3 teaspoons maple syrup


Cream Cheese Filling

4 oz. cream cheese, room temperature

3 teaspoons maple syrup


Nut Topping

2 teaspoons brown sugar

1/3 cup chopped walnuts  


1. Preheat oven to 400 deg. F. Grease a 12-cup muffin tin or insert paper liners.

2. In large bowl, combine flour, baking powder, baking soda, salt, brown sugar, cinnamon and walnuts.

3. In separate bowl, combine eggs, pumpkin, milk, oil, and maple syrup. Add to flour mixture, mixing just enough enough to blend. Spoon into muffin cups.

4. Cream Cheese Filling - Combine cream cheese and maple syrup in small bowl. Work until completely mixed. Drop a heaping teaspoon of filling into the center of each muffin and press part way into batter.

5. Nut Topping - Combine brown sugar and semi-chopped walnuts. Bake for 20 to 25 minutes. Makes 12 muffins.


Tips For This Recipe


This recipe takes a little extra time. Combining the dry ingredients the night before and taking out the cream cheese to soften overnight, will make for a quick muffin in the morning.


With the pumpkin and cream cheese filling these muffins stay moist and fresh. It is a great choice if you need to make the muffin a day ahead for a road trip or guests coming.


Recipe adapted by Rob Hescock, Orbost, Victoria, Australia. Original recipe from Christie Pittman, Menomonie, Wisconsin.

Maple Pulled Pork


Maple Pulled Pork

1 lb. pork tenderloin

3/4 Kosher salt

1 tablespoon chopped hot pepper, fresh or canned

1 1/2 cup Maple Barbecue Sauce (see below)

2 teaspoon olive oil

1 tablespoon chopped garlic

1/4 cup cider vinegar

2/3 cup chopped onion

salt & pepper to taste


Preheat oven to 350ºF. Heat oil over medium heat in a saucepan; add hot pepper and onions and sauté until translucent. Add garlic and cook for another minute. Add vinegar and Maple Barbecue Sauce. Simmer for ten minutes. Rub pork with salt and pepper. In another pan, brown the tenderloin on all sides, about 10 minutes.


On a double layer of heavy duty aluminum foil, place browned tenderloin covered with half of the sauce. Wrap securely, place in baking pan, and bake approximately for 2 3/4 hrs. or until internal temperature reaches 155ºF. Allow pork to cool to 80ºF. Break up pork and shred by pulling apart. Add heated sauce to pork. Place mixture on toasted sesame seed bun and serve.

Maple Barbecue Sauce

1 1/2 cup Grade B or Dark Amber VT Maple Syrup

2 tablespoon finely chopped onion

2 1/2 tablespoon chili sauce

1/4 teas. chili powder

2 teaspoon mustard (liquid)

1/8 teaspoon pepper

2 teaspoon salt

Combine all ingredients well, makes about 2 cups.


Maple Scones

Maple Scones


3 1/2 cups unbleached all purpose flour

4 teaspoon baking powder

1 teaspoon salt

2/3 cup butter

1 cup finely chopped walnuts

1 cup milk 

1/2 cup maple syrup (dark amber or Grade B preferred)

1/2 teaspoon vanilla extract



1 cup confectionary sugar

approx. 2 teaspoons of cream or whole milk  

1/2 teaspoon vanilla extract


Combine flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts.

In a separate bowl, combine remaining ingredients.

Add wet ingredients to the dry and mix until you've formed a dry soft dough.


Flour your work generously and drop dough onto floured surface. Divide dough in half. Gently pat each half of dough into a 7 inch circle about 7/8 thick.  


Transfer dough onto a lightly greased cookie sheet. Using a pizza wheel or sharp knife divide each dough circle into 8 wedges. Gently separate the wedges so they are almost touching or about 1/8 of an inch apart.


Bake for 15-18 minutes at 425 F, or until golden brown.


Combine all glaze ingredients until creamy. Let scones cool about 10 minutes before removing them from the baking sheet and then gently spread the glaze on top. Enjoy!

Maple Walnut Oatmeal Cookies

Maple Walnut Oatmeal Cookies

1 cup soft butter

3/4 cup brown sugar or maple sugar

1/2 cup maple syrup

(Grade B or Dark Amber preferred)

1 egg

1 teaspoon vanilla

3 cups quick oats

1/2 cup chopped walnuts

3/4 cup flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

Cream butter, sugar, maple syrup, egg and vanilla until well blended and fluffy. Add in oats, flour, cinammon, and baking soda and beat well. Mix in walnuts last.


Drop by teaspoon onto UNGREASED baking sheet. Flatten with glass or spatula. Bake at 350 degree F for 12-15 minutes or until light brown.


Makes about 4 dozen.

Source: Ginny VanHazinga, thank you Ginny! These cookies were a hit at this year's Maple Open House.

Maple Roasted Chicken

Roasted Maple Chicken

1/2 cup pure Vermont maple syrup

4 boneless chicken breasts

1/4 cup flour

2 tablespoons butter

1 teaspoon dried savory

1 large onion, sliced into large rings

1/4 teaspoon dried sage

1/2 cup water

1/2 teaspoon dried thyme

Salt and Pepper to taste

Preheat oven to 350 deg. F. Roll chicken in flour, salt and pepper. Melt butter in a large frying pan over medium heat. Add chicken and brown both sides lightly. Place chicken into a roasting pan. Pour maple syrup over chicken, turning to coat. Sprinkle herbs over chicken. Arrange onion rings over chicken pieces. Pour water into bottom of dish. Bake in oven for about 40 minutes or until chicken is cooked through, basting as needed.

Serves 4.

Source: The Official Vermont Maple Cookbook, Third Edition

Maple Bread Pudding

4 slices buttered white toast

¼ cup raisins

1 teaspoon vanilla

2 cups milk

2 eggs, beaten

½ cup pure Vermont Maple Syrup

(Grade B or Dark Amber preferred)

4 teaspoons sugar

½ teaspoon cinnamon


Cut buttered toast into quarters. Spread out in a buttered 1 ½ quart baking dish, along with raisins. Combine beaten eggs, syrup, salt, milk, and vanilla. Pour over toast and raisins and let stand for 10 minutes. Combine sugar and cinnamon and sprinkle over mixture. Bake at 350 deg. F for 30 minutes or until knife inserted in center comes out clean. Served with maple syrup poured over top. (Medium or Dark Amber preferred)


Serves 4-5.

Source: The Official Vermont Maple Cookbook, Third Edition


Vermont maple burger.

Vermont Maple Burger

1lb. Ground Beef or Sirloin (uncooked)

1/4 cup of our Maple Rub Dry Marinade

1 cup of washed and sliced mushrooms (optional)

sliced cheddar cheese (optional)


Thoroughly mix 1/3 cup of Maple Rub per 1 lb. of ground meat.

Form patties and grill or pan-fry to suit your taste. While burgers are cooking, sautee mushrooms in light oil or butter. About 5 minutes before burgers are ready, add slices of cheese to top of burger to melt the cheese. Serve burgers with mushrooms and your other favorite toppings. Enjoy!


Baked Apple

Fill the autumn air with the warm, sweet smells of baked apples! A simple and delicious old-time New England dessert.

4 Apples (cored) *Our favorite is McIntosh, but any apple will suffice.

1/4 cup Vermont maple syrup (Dark Amber or Grade B)

1/4 cup sugar

2 tablespoon flour

1 1/2 teaspoon cinnamon

2 tablespoon melted butter

1/3 cup chopped walnuts (optional)

4 tablespoon water

Core apples and peel (optional). Combine sugar, flour & cinnamon. Roll apples in melted butter and maple syrup, then roll in sugar mixture. Place on apple baker or in a shallow baking pan. Sprinkle nuts on top and then remaining maple syrup and butter. Add water to each baking dish or to the bottom of baking pan. Bake at 350 deg. for 35 to 40 minutes. Serve warm, with vanilla ice cream on top!






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