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You may wonder what these three things have in common – maple syrup, cornbread and State Fairs.  (There’s a fun recipe at the end of this post that will tie them all together.)  As the summer winds down, and Fall attempts to arrive despite the warmer temperatures, weekend activities turn to the various State Fairs in New England.  Of course, along with the fair comes the inevitable “State Fair Fare” (a culinary category in its own right.)

This is our favorite family homemade carrot cake recipe, which of course would not be complete without a fabulous maple cream cheese frosting.  It’s consistently at the top of the list for birthday and holiday cake requests.

We’re Making 2018 Vermont Pure Maple Syrup!  Warm days and cold nights mean the sap is finally running, and we’re busy at the sugarhouse making this year’s crop of Vermont pure maple syrup.

While the Northern Vermont winter continues, we’ve been in the kitchen making some maple treats.  At the same time, the sugaring crew has been busy in the woods tapping the trees and checking lines.  And once we have a few warm days and cold nights in the forecast, we’ll be making a new batch of Vermont pure maple syrup!

Here’s a really easy way to make the best homemade maple granola, which was adapted from a recipe sent to me quite a while ago by a good friend.  (I’m pretty sure it started out as the NY Times Granola recipe).  You can also make this recipe your very own by swapping out the seeds for nuts, tossing in your favorite dried fruit, or even adding dark chocolate chips once the batch has cooled down from baking. Granola works well beyond breakfast - have a bowl with Greek yogurt for an afternoon snack, use as a topping for a fruit...