Sunny weekend mornings call for light and fluffy pancakes, with a generous topping of fresh berries and Vermont Pure Maple Syrup. Whether you like your pancakes tangy with the taste of buttermilk, or a little more complex with the flavor of whole wheat flour, creating the “perfect pancake” is full of possibilities.
While the world goes on around us, we are keeping busy making Vermont pure maple syrup just for you. There is something so comforting about being in the woods or at the sugarhouse, and we feel lucky to be able to continue this tradition. Right now, it’s the perfect weather combination of warm days and cold nights that has the sap running. We’re working hard to bottle up some Vermont maple goodness for you to bring into your home.
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.
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.
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