Jacob's Whole Grain Spelted Scones


2 Cups Whole Grain Spelt Flour

1 ½ teaspoons baking powder

¼ teaspoons baking soda

¾ teaspoon salt

2 tablespoons dark maple syrup

¼ teaspoon cinnamon

1 C raisins

1 C chopped walnuts

½ C dark chocolate chips

½ C (one stick) frozen butter

¾ C milk A little cornmeal

Parchment paper


1. Preheat oven to 420 degrees F. Mix flour, baking powder, baking soda, salt and cinnamon in a bowl.

2. Grate the frozen butter into the dry mix with a cheese grater. As you grate the butter, make sure that the butter does not clump together by quickly tossing the dry mix over the butter.

3. Stir the walnuts and chocolate into the dry mix.

4. In a separate small bowl pour the milk over the raisins before adding them to the dry mix. Add Maple Syrup to the mix as well.

5. Gently fold in the the batter, just enough to mix in the ingredients.

6. Sprinkle out some corn meal over your working surface. Pour batter unto surface and pat the batter into a square with a thickness of about 1/12 inches. Then cut this square to four smaller square. Cut these mini squares diagonally and place them on a baking tray covered in parchment paper.

Let the scones bake for 20 minutes or until the tops are a light golden brown. Take out and cool on wire rack. So much goodness in each bite! Enjoy! Source: Our own Jacob Lepkoff!

Maizie's Black Bottom Cheesecake

3rd place finish at the 2018 Shoreham maple contest!


Rich Maple Short Crust

3/4 C (1 1/2 stick) butter, softened

1/3 C pure Maple Syrup, at room temperature

1/2 tsp. vanilla extract

2 C unbleached or all-purpose flour

1/2 tsp. salt

Cream the butter with an electric mixer in a medium-sized bowl. Continue to beat, gradually adding the Maple Syrup and vanilla. Combine the flour and salt, then gradually add to creamed mixture, working it in with a wooden spoon. Using floured hands pat evenly into a 9 x 12 inch pan; roll with a bottle or can to even it out. Cover; refrigerate until needed.


1 lb. cream cheese, softened

1/2 C sour cream at room temperature

2 eggs

3/4 C pure Maple Syrup

1 tsp. pure vanilla extract

1 tsp. fresh lemon juice

1 1/2 C - 2 C semi-sweet chocolate chips


Spread Rich Maple Short Crust in 9 x 13 pan. Preheat oven to 400 degrees F. Using an electric mixer, beat cream cheese until light textured. Beat in sour cream, then eggs, one at a time. Gradually beat in Maple Syrup then vanilla and lemon juice. Sprinkle the chocolate chips evenly over crust. Slowly pour on the cheese mixture. Bake 15 minutes then reduce heat to 350 degrees F and bake for 30 minutes. Cake will be puffy, cracks on top. Cool, cover, then chill before cutting into bars.

Source: Maizie Hescock, 2018 Platt Library Maple Dessert Contest

Maple Caramel Pretzel Bars



1 ¼ cup all-purpose flour

¼ teaspoon kosher salt

1 stick unsalted butter, room temperature

⅓ cup packed light brown sugar

2 teaspoons pure vanilla extract


1 ½ sticks unsalted butter, cut into pieces

1 ¼ cups packed light brown sugar

1/2 cup pure maple syrup

¼ teaspoon kosher salt

1 cup heavy cream

6 cups small pretzel twists, broken into large pieces


Preheat oven to 350 degrees F.

Line a 9 by 13 inch baking pan with parchment, leaving overhang to pull the bars out later.

Make the crust. In a medium bowl, cream together butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Mix in the vanilla. Add the flour and salt and mix until the ingredients are combined and the mixture is crumbly. Press into the pan firmly. Bake for 15-18 minutes until light golden brown around the edges.

While the crust is baking and cooling, make the filling. In a large saucepan over medium or medium-high heat, combine butter, brown sugar, maple syrup, and salt. Cook, stirring frequently, until the mixture thickens slightly, about 10 minutes. Add the cream and insert a candy thermometer in the pan. Continue cooking, stirring occasionally, until the candy thermometer reaches 240 degrees F. Once this happens, remove the pan from the heat and stir in the pretzels immediately.

Pour the pretzel-caramel mixture over the prepared crust and spread evenly over the crust. Bake for 12-15 minutes, until the mixture is bubbling. Allow to cool completely in the pan. When cool, use the parchment to remove the bars from the pan. Using a sharp knife, cut into bars.

Bars may stored at room temperature in an airtight container for up to 1 week, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for about 1 hour.

Source: Adapted from recipe on

Banana Chocolate Chip Muffins


1-1/2 cups all-purpose flour
 2/3 cup maple syrup (dark grade is best, but any grade will do)
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg
1-1/3 cups mashed ripe bananas (about 3 medium)
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

DIRECTIONS Preheat oven to 375°. In a large bowl, whisk flour, baking soda, cinnamon and salt. In another bowl, whisk egg, bananas, oil, maple syrup, and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.

Fill greased or paper-lined muffin cups three-fourths full. Bake 17-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.

Serve warm. Yield: 1 dozen.

Pumpkin Magic Cake


Cake: 1 box of yellow cake mix

PLUS ingredients needed to make

(eggs, water, oil)

OR Make your own:

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup maple syrup

3/4 cup butter, softened

1 1/2 teaspoons vanilla

3 eggs

1 1/4 cups milk

Pumpkin Pie: 1 (15oz) can Pumpkin Puree

1/2 cup evaporated milk

1/2 cup heavy cream

3 eggs

3/4 cup maple syrup

1 tsp pumpkin pie spice


1 (4 serving size) box vanilla instant pudding mix

1 tsp pumpkin pie spice

1 cup cold milk 8 oz Cool Whip, thawed or homemade whipped cream

INSTRUCTIONS Preheat oven to 350 degrees F.

Prepare box of cake mix or prepare homemade batter, then pour into a lightly greased 9"x13" cake pan. DO NOT BAKE. Set aside.

In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, maple syrup, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix. Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean.

NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.

Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip or homemade whipped cream until it's completely combined. Spread on top of the cooled cake. You can serve now, or chill the cake, and serve when chilled. Either way tastes great.

Iron Skillet Peach Crisp

See recipe video by Paige Hescock!

Crumble topping:

1 cup all purpose flour

2/3 cup (packed) light brown

1/2 teaspoon kosher salt

1/2 cup (1 stick) chilled butter cut into pieces

Fruit filling:

2 1/4 pounds (about 7 medium) peaches, unpeeled, cut into 1/2" wedges

1 Cup Maple syrup

3 tablespoon fresh lemon juice

1/2 teaspoon garam masala

1/2 teaspoon salt

Preheat oven to 350°.

Prepare crumble topping by whisking flour, brown sugar, and salt in a medium bowl. Cut in butter with pastry cutter until little clumps form.

Coat bottom and sides of a 10" cast-iron skillet with butter. Toss peaches, maple syrup , lemon juice, garam masala, and salt in a large bowl to combine. Transfer fruit filling to skillet then topped with crumble topping.

Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.

Serve warm with whipped cream, ice cream or both!

Spicy Shrimp and Sausage Kabobs


1 1/4 cup North Country Basting sauce (below)

Juice of half medium sized lemon

2 tablespoons minced jalapeno peppers

2 tablespoons minced onion

(fresh or canned)

1 pound chorizo or linguica sausage

1 pound fresh large shrimp in the shell


1. Blend basting sauce, lemon juice, onions, and peppers in bowl.

2. If sausage is uncooked, prick with fork and boil 5 minutes in water. When cool, cut into 1/2 inch pieces and add to marinade along with shrimp.

3. Pre-heat grill to medium-high. Thread skewers with alternating shrimp and sausage. Either grill or broil far enough from heat to prevent charring, for about 5 minutes each side or until shrimp is a pinkish white color. During cooking brush a couple times with more sauce.

North Country Basting Sauce


1 cup ketchup

2/3 cup apple cider vinegar

1/2 cup vegetable oil

1/2 cup dark maple syrup

1 tablespoon Worcestershire sauce

1 tablespoon Dijon Mustard

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

Sauce directions: Bring all ingredients to boil, and then simmer for 10 minutes stirring occasionally. Cool and store in refrigerator for upto a month.

Source: Maple Syrup Cookbook.

Bacon Pancake Dippers


Bacon (Crisp)

Your favorite Pancake Mix

(see below for from scratch recipe)


Vermont Maple Syrup



Pour strips of batter on a griddle. Use a batter squirt bottle or a plastic bag with a corner cutoff. We actually poured ours on with a measuring cup, but instead of one pass we poured a thin strip and then reversed the direction to "fill" out the shape. Try and keep the strip narrow, just a little wider than the piece of bacon.

Wait about one minute and then top with a piece of cooked bacon. Wait another minute and pour more batter over top to cover. Cook until golden on one side. Flip. Cook until golden on the other side. Serve warm with a dipping dish of whipped butter and warm Vermont maple syrup.

from scratch batter recipe:

1 egg

1 cup all-purpose flour

3/4 cup milk

1 tablespoon sugar

2 tablespoon vegetable oil

3 teaspoon baking powder

1/2 teaspoon salt

Beat egg with hand beater, whisk or mixer until fluffy. Beat in remaining ingredients just until smooth. For thinner pancakes, stir in an additional 1/4 cup of milk.

Source: You'll find many sources online, so feel free to experiment.

Maple Soy Glazed Chicken


12 Skinless boneless chicken thighs

2 Tablespoons Olive oil

2 Tablespoons Pure Maple syrup

2 Tablespoons Apple cider vinegar

Soy sauce as needed Kosher salt to season chicken as needed


Heat olive oil in large sauté pan. Whisk together the maple syrup, soy sauce, and apple cider vinegar.

When oil begins to simmer, add chicken thighs and brown on one side for 4 minutes then flip then to the other side. Add maple soy mixture to the pan and let it come to a boil. While mixture boils and reduces, flipping the chicken each few minutes to ensure that they are completely coated.

Move chicken around pan to ensure glazing and coating. When the chicken is cooked completely through (approximately 15 more minutes), remove from heat and serve immediately.

Source: Kitchen Bowl.

Cabot Maple Cheesecake


1 sleeve graham crackers (9 whole crackers)

4 tablespoons Cabot Salted Butter

melted 1/4 cup granulated maple sugar (or substitute white sugar)

3 (8-ounce) packages Cabot Premium Cream Cheese at room temperature or softened in microwave

4 large eggs

1 cup Vermont Grade A Dark Robust maple syrup


Preheat oven to 350ºF. Wrap bottom and sides of 9- or 10-inch springform pan with aluminum foil (to prevent leakage while baking).

Place graham crackers in 1-gallon zip-close bag; crush into fine crumbs with rolling pin or heavy pan (you will have about 1 1/3 cups). Combine in bowl with butter and sugar, stirring until well blended. Press crumb mixture over bottom and partly up sides of pan.

In food processor, combine cream cheese and eggs and process until smooth Add maple syrup and process until combined. Alternatively, in large mixing bowl, beat cream cheese with electric mixer on low speed until smooth. Beat in eggs one at a time just until blended, then beat in maple syrup. Pour mixture into crust. (To ensure no cracks, you can place cheesecake in large roasting pan and add boiling water partway up sides before baking, but this is optional.)

Bake for 45 to 55 minutes or until set nearly all the way to center. Transfer to wire rack and let cool, then cover and refrigerate for 4 hours or overnight.

Source: Cabot Cheese website.

Maple No-Bake Cookies


1/4 cup butter

1/2 cup maple syrup

2 tablespoon milk

1/2 teaspoon vanilla

pinch salt

1/4 cup almond butter

3/4 cup oats


Boil first three ingredients on medium-high heat for 3 minutes, constantly stirring.

Cool for 2 minutes. Add remaining four ingredients and stir to combine.

Drop by spoonfuls on wax paper and let cool. Keep them in refrigerator or freeze to keep firm and ready to serve.

Source: Kitchen Is My Playground blog.

(Thanksgiving recipe extraordinaire!)

Maple Peanut Pie

Make or purchase a pie crust of your choice. Pre bake piecrust @ 425 degrees fro 14 minutes with parchment paper and pie weights or dry beans, then remove the pie weights and bake 5-7 minutes more, cool completely.

Reduce oven temperature to 350 degrees.

Whisk together: 1/2 cup brown sugar, 2 tsp flour and 1/4 tsp salt

Then add: 1C dark maple syrup (Dark Robust or Very Dark Strong), 1/2 C creamy peanut butter, 2 tsp vanilla and 1/2 C melted butter. Stir together.

Then add: 3 eggs, one at a time, whisking to blend after each addition

Then add: 1 1/2 C coarsely chopped dry roasted peanuts (salted is ok)

Pour into prepared pie shell, cover pie crust edges to prevent overbrowning, place on a baking sheet. Bake for 55-60 minutes. Transfer to wire rack to cool for 3 hours until center is set. Sprinkle with flaky sea salt, if desired.

Adapted from Southern Living by our very own Kori Crane.

(Thanksgiving recipe extraordinaire!)


Cider Glazed Sweet Potato

6 Medium Sweet Potatoes

1 cup apple cider

1 teaspoon salt

1 tablespoon butter

1/4 cup maple syrup

1/2 cup water


Boil potatoes whole without peeling until almost tender (about 25 minutes). Peel and cube into 1 inch pieces.

Place into a baking dish. Bring remaining ingredients to a boil in a saucepan and then pour over potatoes. Bake at 300 degrees F for 1 hour.

Source: Adapted from Farmstand Favorites, Maple Syrup, Shaver-Hill Farm.

Peach Crisp with Maple Cream Sauce

5-6 Whole Fresh Peaches (firm)

1 cup Flour

1/2 cup Sugar

1/2 cup Light Brown Sugar, packed

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Ground Nutmeg

1/4 teaspoon Salt

1 stick Butter (1/2 Cup)

1/2 whole Lemon

10 tablespoons VT Maple Syrup, divided

1-1/2 cup Whipping Cream


In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed using a pastry cutter or fork.

Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.

Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

Maple Cream Sauce:

Pour whipping cream into a saucepan. Add 8 tablespoons real maple syrup, and stir over moderate heat until thickened and reduced by about one-third, approximately 15 min. Make sauce ahead, and refrigerate until it is cold and thick. Drizzle sauce over peach crisp. Serve warm.

Source: Adapted from The Pioneer Woman.

Maple Blueberry Cobbler


2 pints fresh blueberries

1/2 cup granulated sugar

1/2 cup maple syrup

1 tablespoon quick-cooking tapioca

1/2 teaspoon lemon extract

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg



1 cup King Arthur Unbleached All-Purpose Flour

1/2 cup whole cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter

1 cup confectioners' sugar

1 egg

3/4 cup buttermilk



2 tablespoons unsalted butter

2 tablespoons maple syrup


Combine blueberries, sugar, maple syrup, tapioca, lemon extract, cinnamon and nutmeg in an ungreased 10-inch spider (cast iron skillet) or a shallow 11-inch quiche or tart dish. Mix flour, cornmeal, baking powder, baking soda and salt. Set aside.

Cream butter with confectioners' sugar, then beat in egg and buttermilk. Add dry ingredients and mix well. Pour batter over berries in pan. Bake cobbler in a preheated 375°F oven 35 to 40 minutes, until berries are bubbling and cornbread is lightly browned and feels done when you touch it.

Melt 2 tablespoons of butter, mix with 2 tablespoons maple syrup, and brush glaze atop the hot cobbler. Put cobbler under broiler for about 1 minute, or until the top is glazed. Serve warm with ice cream or whipped cream.

Source: King Arthur Flour cookbook.

Maple Marshmallow Smores

Tip - Using and reading candy thermometers can be finicky work. If your first try comes out too soft or too hard, adjust by one degree on your second try. Increasing the temperature will make your marsmallows harder, decreasing will make them softer.


Vegetable oil cooking spray (not olive oil)

Powdered sugar, for dusting

2 tablespoons unflavored gelatin

*1/4 cup bourbon, plus 3 tablespoons *optional

3/4 cup pure maple syrup (Golden or Amber Rich if available)

1 1/2 cups granulated sugar

4 ounces bittersweet chocolate (60% cacao), chopped

1/2 cup heavy cream 9 graham crackers, snapped in half


1. Line the bottom of a 9-inch square baking dish with parchment paper or foil. Coat lightly with cooking spray or vegetable oil. Dust generously with powdered sugar.

Pour 1/2 cup cool water into a small bowl. Sprinkle the gelatin over and stir to dissolve.

2. In a saucepan over medium-high heat, combine the maple syrup and the granulated sugar. Bring to a boil and cook and cook, stirring often, until the mixture registers 240 degrees on a candy or deep-frying thermometer.

3. Pour into the bowl of a stand mixer, if you have one. Add the dissolved gelatin. Using the paddle attachment, beat until stiff peaks form when you lift the beaters out 10 to 12 minutes. If you don't have a stand mixer, use a handheld mixer, but be sure to pour the hot syrup into a heatproof bowl for mixing, and be prepared for a little arm fatigue, as the beating time is substantial. Using a rubber spatula, scrape into the prepared dish and spread in an even layer to the edges of the pan. Let cool at room temperature until firm, about 4 hours.

4. Tip the marshmallow out of the pan and remove the lining. Trim 3/4 inch off each edge, then cut into 9 squares. Sift a scoop of powdered sugar in a bowl, add the marshmallows, and toss to coat.

5. Put the chocolate in a heatproof bowl. In a small saucepan over medium-high heat, warm the cream until just barely boiling. Meanwhile, arrange 9 of the graham cracker halves, top side down, on a baking sheet and place a marshmallow on top of each. Pour the hot cream over the chocolate and whisk until melted and smooth. Drizzle some of this melted chocolate mixture over each marshmallow, close the s'mores with another graham cracker half, and serve.

Maple-Bourbon Marshmallow Option

Add 1/4 cup of bourbon to maple syrup mixture before boiling. Add 3 tablespoons of bourbon into mixing bowl with dissolved gelatin prior to mixing.

Source: Serious Eats.

Maple Coconut Drop Cookies


1/2 cup butter

1 cup maple syrup (Dark Robust preferred)

1 egg

1 teaspoon vanilla

2 cups all-purpose flour

Cream these ingredients together with a mixer.

Add these dry ingredients into a separate bowl and mix thoroughly:

1 1/2 cup all purpose flour

1 teaspoon salt

2 teaspoons baking powder

2 cups shredded unsweetened coconut


Pre-heat the oven to 375°F. Add dry ingredients to wet mixture. Mix together and drop by teaspoon onto greased cookie sheets. Bake 10-12 minutes. Makes about 2 dozen cookies.

Source: Kathleen Hescock who brought these great, moist cookies to our Maple Open House Weekend on April 2, 2016, where they were enjoyed by all the visitors who "dropped in" to try them.

Maple Pecan Blondies


2 cups all-purpose flour

3/4 cup pecans, finely chopped

1 cup packed light brown sugar

3/4 teaspoon salt

1/4 teaspoon baking soda

8 tablespoons unsalted butter, melted and cooled

1/2 cup Dark Robust or Very Dark Strong maple syrup

2 large eggs, room temperature

2 teaspoons vanilla extract

2 ounces maple sugar candy, chopped (optional)

Maple Butter Glaze

1/4 cup unsalted butter

1/2 cup Dark Robust of Very Dark Strong maple syrup

1/4 cup light brown sugar


Heat the oven to 350°F. Line a 9x13-inch baking dish with parchment paper so that the ends fall over the long sides of the pan. Grease very lightly with butter or baking spray.

In a large bowl, whisk together the flour, chopped pecans, brown sugar, salt, and baking soda. In a separate bowl or large measuring pitcher, whisk together the melted butter, maple syrup, eggs, and vanilla extract. Pour the liquid mixture into the dry ingredients, and fold together quickly and firmly until completely combined. Fold in the chopped maple sugar candy. (optional)

Spread the batter in the prepared pan. Pressing the batter down with your floured fingers worked well. Bake for 18 to 20 minutes, or until the center is just barely cooked and set.

While the blondies are baking, make the maple butter glaze: Melt the butter in a small saucepan then stir in the maple syrup and brown sugar. Bring to a boil over medium heat (watch out that it doesn't boil over) and cook at a full boil for 2 minutes. Remove from the heat and let cool slightly.

Drizzle the warm glaze over the blondies.

Set the blondies aside to cool for at least a full hour. Lift out of the pan using the parchment to lift them straight up. Cut into small squares to serve.

Makes one 9x13 pan (about 20 2x2 servings).

Adapted from the original recipe at: The Kitchn

Tim's Rice Pudding


1 cup uncooked rice

1 cup raisins

1/2 cup Vermont maple syrup (any grade)

5 cups whole milk

1 tablespoon sugar

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon


1. Combine all ingredients in the top of a double boiler saucepan. Cook on low to medium heat for about 2 hours or until it reaches the desired consistency. Heat should be just enough to keep the water in the lower part of the boiler simmering. Stir every half hour.

2. Serve hot into serving bowls and let stand about 10 minutes before topping with homemade whipped cream or vanilla ice cream. Serves about 10 people.

Recipe notes: This is our Hescock family recipe, minus the maple syrup. Yes, this recipe has been in frequent use over 30 years, before we started the maple version!...This recipe is really a "double" batch, which is the only way we've found to get a nice creamy pudding. (a single batch seems to cook too fast) We often use a lighter maple syrup (Amber Rich grade) which gives a more subtle maple flavor and a lighter color to the pudding. But if you are after a nice full maple flavor, use a darker grade of maple syrup.

Buffalo Wings Hot Sauce


about 20 average-sized fresh cayenne peppers (or jalapenos if you prefer)

5 cloves garlic, whole

2 tablespoons dark grade maple syrup

2 cup white vinegar

1 tablespoon lime juice

1 teaspoon sea salt

1 teaspoon paprika

1 bay leaf

Make this sauce a week or several days ahead of time so the flavors have a chance to blend. Because it is vinegar based, it will keep a month or 2 in the refrigerator.

Wash and cut the stem end from the cayenne peppers. Place all ingredients in a stainless steel saucepan. Bring to a boil and reduce the heat to a low simmer. Simmer 20-30 minutes or until peppers are soft. Pour mixture into a blender. Blend well. Pass through fine mesh metal strainer. Let cool and then store in refrigerator.


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

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 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


Sign-up for our FREE monthly recipe!

You'll receive this recipe by email and can take your name off the list at any time.

Submit your email address below, and on the next screen check the box for "Monthly Maple Recipe email".


FREE Recipe Signup: