“I use maple syrup to season grapefruit, and cooked and drained carrots or squash. Best of all, I warm the syrup and drizzle it on ice cream or yogurt,” offers Emily Packard of Essex Junction, Vermont.
This tender bread is great with honey or maple butter or used for sandwiches. It also freezes well up to six weeks allowing you to get a head start on your holiday baking.—Sharlene Heatwole, McDowell, Virginia
No other food product is more closely tied to Vermont than maple syrup. So when I want to give someone a taste of my home state, I bring out a warm batch of these chewy cookies.—Cecile Branon, Fairfield, VT
When I really want to impress folks, I serve these waffles. They're beautiful with a fresh sprig of mint atop the sweet butter. It was my most requested recipe when I owned a bed and breakfast. —Brenda Ryan, Marshall, Missouri