MAPLE BREAD PUDDING
  • 3 lb. white bread, crust removed 
  • 1 qt. heavy cream 
  • 6 egg yolks 
  • 1 cup Vermont Maple Syrup

Toast bread lightly and place in buttered baking dish. Scald cream. Whisk together yolks and syrup. Add cream to yolk mixture. Blend well. Pour over bread and let it soak in for one hour. Stir occasionally to allow bread to become soaked. Bake 1 hour at 350° in a water bath. Serve warm with cinnamon sprinkled on top.

SWEET POTATO AND CHEDDAR JOHNNY CAKES
  • 1/4 cup all-purpose flour 
  • 1-1/2 cups cornmeal 
  • 5 tsp. salt 
  • 5 tsp. baking powder 
  • 3 cups oil 
  • 2 cups peeled & grated sweet potatoes 
  • 1/2 cup diced scallions 
  • 1-1/2 cups chopped McIntosh apples 
  • 3 eggs beaten 
  • 1-1/2 cups milk butter 
  • 1 apple, julienned 
  • Vermont Maple Syrup 
  • sliced Cheddar Cheese 

In a large bowl mix flour, cornmeal, baking powder and salt.  In a skillet heat the oil and sauté the sweet potatoes, scallions and chopped apple until the sweet potato is fully cooked.  Allow to cool and add the mixture of dry ingredients.  Add the eggs and milk, mix well.  Pan-fry by the spoon full in the butter.  Serve with the julienned apple, Vermont Maple Syrup and slices of Cheddar Cheese.  

MAPLE BARBECUE SPARERIBS
  • 2 Tbsp. chili sauce
  • 2 tsp. cider vinegar
  • 1-1/2 cups Maple Syrup
  • 1-1/2 tsps. onion chopped
  • 1 tsp. salt
  • 1/2 tsp. dry mustard
  • 1 Tbsp. Worcestershire Sauce
  • 3 lbs. spare ribs cut in serving pieces

Combine Maple Syrup with the rest of the ingredients. Mix well. Brush both sides of spareribs with this Maple basting sauce. Place ribs in a single layer on a rack in a shallow roasting pan. Roast for 1-1/2 hours at 300° until tender, brushing frequently with sauce and turning occasionally to glaze evenly.

Maple Cookies
  • 1 egg 
  • 3/4 cup vegetable shortening
  • 1 cup Maple Syrup 
  • 1/4 cup water
  • 1 tsp. salt 
  • 1 tsp. vanilla extract
  • 3 cups oatmeal 
  • 1 cup all-purpose flour
  • 1/2 tsp. baking soda 
  • 1 cup Trail Mix

Preheat oven to 350°.  Beat together egg, shortening, Maple Syrup, water and vanilla extract until creamy.  Add remaining ingredients, mix well.  Drop by the teaspoon full onto a greased cookie sheet. Bake for 12 to 15 minutes.

MAPLE FUDGE
  • 2 cups sugar
  • 1 cup Maple Syrup
  • 1 Tbsp. butter
  • 1 cup chopped walnuts
  • 2 Tbsp. corn syrup
  • 1/2 cup milk
  • 1 tsp. vanilla

Boil sugar, Maple Syrup, milk, and corn syrup until it forms a soft ball.  Take off the stove, add butter but do not stir until the mixture cools.  Once it has cooled add the vanilla and nuts and beat the mixture until it losses its shine, then pour into a lightly greased pan and refrigerate.

Maple Syrup Muffins
  • 1/2 cup milk
  • 2 eggs
  • 1/2 cup Maple Syrup
  • 1/2 cup shortening, melted
  • 2 cups all-purpose flour
  • 4 tsp. baking powder
  • 1/2 tsp. salt

Mix Shortening, Maple Syrup, Milk and Eggs together. Sift together dry ingredients. Blend wet and dry ingredients. Spoon into greased muffin tins. Bake 20-25 minutes at 350°.