The Months Top Recipe: Vermont Maple Stout Float

Makes 4 servings

1 Pint Maple Ice Cream (You can use Kingdom Creamery Maple)

4 Tablespoons of Maple Syrup

24 oz. Stout Beer (You can use 14th Star, Maple Breakfast Stout)

Divide ice cream into 4 pint glasses. Pour beer slowly into each glass until full. Drizzle 1 tablespoon of maple syrup in each glass. Grab spoons and enjoy!!


Maple Glazed Carrots

8 medium sized carrots or a equal amount of baby carrots

3 Tabelspoons of butter

1/4 cup of pure vermont maple syrup

1/4 tsp of ginger (which is optional)

Peel (and slice) the carrots, and then cook until just tender. Drain after and then add the (Pure Vermont) maple syrup and butter. Simmer carrots in maple syrup mixture until glazed.


Maple Yogurt Smoothie

You can use bananas or you can use any in season fruit! (let your imagine guide you!!) then…

1 cup of plain yogurt

1/2 cup of milk

1/3 cup of PURE VERMONT MAPLE SYRUP 

Then 1 ripe banana, peeled then a pinch of cinnamon. Also have several crushed ice cubes.

 Combine yogurt, milk, maple syrup, banana and cinnamon in a blender. Add crushed ice and process until smooth!!


Maple Oatmeal Cookies

1 1/2 cup of butter

1 cup of PURE VERMONT MAPLE SYRUP

1 cup of granulated maple sugar.

2 eggs

2 tsp’s real vanilla

6 cups of uncooked oats

2 cups of all purpose flour

1 tsp of salt

2 tsp’s of baking soda

1 cup of chopped nuts

1 cup of raisins and/or dried cranberries

Preheat oven to 350 degrees. Beat butter, syrup, sugar, eggs and vanilla. Add oats, then mix together and add flour, salt, and baking soda. Mix well. Drop by rounded teaspoonfuls onto greased cookie sheets.  Bake for about 12 minutes!!