Recipes
As sugarmakers, syrup in our kitchen has always been a staple. Dad liked grade Fancy on the table, Mom liked the darker grades for baking. We liked syrup on the traditional pancakes, waffles, and cornbread with milk for breakfast, but also used maple for everything from coleslaw dressing to coffee cakes and pumpkin pie.
Maple milk is a treat, often found at fair time in Vermont, but easily made at home by stirring 2 tablespoons of maple syrup into a glass of cold milk. Maple milk shakes are popular as well, with two scoops of vanilla ice cream, 4 tablespoons of syrup, and 2 cups of milk, whirled together in the blender. A quick and easy dessert is made by heating 1 cup of maple syrup to boiling, pouring over vanilla ice cream, and sprinkling with chopped walnuts.