Directions: Pour 1 cup of milk, the cream, 100% Pure Vermont Maple Syrup, & salt into a medium saucepan, whisking until well combined. Cook over medium heat until it begins to steam (about 8 minutes), then turn off the heat.

Place the cornstarch in a medium bowl. In a slow & steady stream, whisk in the remaining cup of milk until the cornstarch mixture is completely smooth. Whisk in the egg yolks until well combined. In a slow & steady stream, whisk in 1 cup of the hot milk mixture into the egg mixture to temper them. Slowly whisk the egg mixture into the remaining hot milk mixture on the stovetop. Whisking constantly, cook the mixture over medium-low heat until it thickens to the consistency of a thick cake batter (about 7 minutes). Remove from heat & whisk in the butter & vanilla until well combined. Ladle the mixture into six 6-ounce ramekins. Cover each ramekin with plastic wrap, making sure the plastic wrap is touching the top of the pudding. Cool to room temp, chill in the refrigerator until completely cooled & set, at least 2 hours or overnight. Top with a dollop of whipped cream & serve with a cookie of your choice.

​

Special Thanks to Carol Ray of Woodbury

Directions: Whisk the ingredients together, cover your fish with the maple glaze, saving some for serving, refrigerate for 1 to 6 hours, bake, fry or barbecue as usual and brush the remaining glaze on before serving.

Directions: Grease the grill by brushing with oil and pre-heat grill to medium high; sprinkle the salmon oil with salt and pepper. In a small bowl, whisk together the 100% Pure Vermont Maple Syrup, butter, mustard, vinegar, Worcestershire sauce and 1 teaspoon black pepper. Brush the salmon tops generously with the glaze and place skin side down and cook for 4 minutes. Flip the salmon and cook until they reach the doneness you prefer, about 5 minutes for medium rare.

Directions: Mix the syrup, juice, brown sugar, butter, salt & cloves. Pour over sweet potatoes in the bottom of a casserole dish. Cover with plastic wrap & microwave at high for 10 minutes. Uncover & microwave high at 5 minutes or until the potato is done. Sprinkle on the walnuts.

Recipe from Dakin Farm, Ferrisburgh, Vermont

Directions: Put the maple syrup in a small saucepan.  Cook until very hot.  Put the eggs in the syrup and poach till done.  Pour over a croissant or toast.  That’s it!  Bacon or sausage on the side is great!

A very simple recipe from two elderly women from Sherbrooke, Vermont.  They remember these eggs as a real treat from their childhood.

​

Recipe from Vanna Guldenschub, Barnet, Vermont

Directions: Mix all ingredients together and stir thoroughly

Spread on a cookie sheet

Bake at 300 degrees for 45 minutes

Stir after 30 minutes if you want granola – add the egg white and don’t stir if you want granola clumps.

Recipe provided by Barbara Nicholson of Georgia

Directions: Simmer 100% Pure Amber Rich Vermont Maple Syrup from Green Mountain Maple and salt in heavy medium saucepan over medium heat for about 5 minutes until slightly thickened (don’t stir).

Add ½ cup ice cream and whisk about 1 minute until smooth. Stir in walnuts. Cover and chill. Rewarm over low heat stirring often. Scoop remaining ice cream into bowls and spoon over sauce and serve.

Directions: Preheat the oven to 350°. Butter and flour a 10-inch round cake pan.

In a large saucepan, bring the maple syrup to a boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour the thickened syrup into the cake pan.

Arrange the apples in the pan in 2 concentric circles, overlapping them slightly. In a bowl, whisk the flour, baking powder, baking soda and salt. In a glass measuring cup, whisk the eggs with the buttermilk and vanilla. In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, about 3 minutes. Beat in the dry and wet ingredients in 3 alternating batches until the batter is smooth; scrape down the side of the bowl. Scrape the batter over the apples and spread it in an even layer.

Bake the cake for 1 1/2 hours, until golden on top and a toothpick inserted in the center comes out clean. Let the cake cool on a rack for 45 minutes.

Place a plate on top of the cake and invert the cake onto the plate; tap lightly to release the cake. Remove the pan. Let the cake cool slightly, then cut into wedges and serve with crème fraîche. Serves 8 to 10.

Recipe by Mary Croft.

Directions: In a large pot, cook the bacon over medium heat until it is just crisp. Using a slotted spoon, remove the bacon pieces and set aside. Drain off all but 2 tablespoons of the bacon fat (or you can remove it all and instead add 1 tablespoon canola oil to the pot). Add the garlic and sauté 1 minute. Add the onion and sauté over medium heat until it is dark golden brown and caramelized. Add the red pepper and sauté until tender. Stir in the beans, tomatoes, tomato paste, brown sugar, maple syrup, ketchup, mustard, Worcestershire sauce and red hot pepper sauce. Bring to a boil, reduce heat to very low and simmer 1 hour or until flavors meld. Taste and adjust seasonings. Season with salt and pepper and stir in the bacon pieces until heated through.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.

Directions: For ribs, par-boil for 30-45 minutes or until fork tender. Chicken does not need to be precooked. Mix remaining ingredients together for marinade. Marinate the meat for at least 2-3 hours, turning frequently. Grill until well browned on all sides.​

​​

Recipe from Lee Light, Hollister Hill Farm, in Marshfield, Vermont.

Directions: Blend dry ingredients. Cut in the butter (or mix in the oil). Blend in milk. Drop big tablespoons of dough into the hot liquid. Cover the pot and turn down the heat so the syrup simmers but does not boil over. Cook 10 minutes. Remove the lid and cook an additional 10 minutes.​

​Serve warm with heavy cream or ice cream.​

​

​This recipe is from the late Mrs. Haigh, whose family owned Haigh Lumber Co. in Burlington.

Directions:

1. In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda, and salt. In a bowl, whisk the buttermilk with the eggs, olive oil, and water. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.

2. Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm.