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 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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