Once again it’s time for another great recipe that uses pure Vermont maple syrup! This one is Maple pecan pie, and boy is it good!

Maple pecan pie

This is a real all-American recipe – sort of a North-meets-South dessert. It requires pure Vermont maple syrup, along with pecans from Georgia or some other Southern state. This scrumptious treat is sure to have you saying, “God bless the USA!” after just one bite.

This pie is a favorite at Thanksgiving, Christmas, or any time you want a special treat. You’ll find that the maple syrup and pecans are a great taste combination, as each seems to enhance the taste of the other. This is a very rich dessert, so a small slice is usually sufficient.
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Well everyone, I’ve been out in the woods a lot the past few months getting all my maple sugaring stuff put up and getting ready for the Vermont maple sugar season for 2011!

The Vermont maple sugar season starts around now, the end of Feb. to somewhere around the end of March. Each year is a little different, it depends on a lot of things.

How cold it is, the swings in temperatures between day and night, sunlight and lots more determine how long the maple sugar season last and how soon it will start.
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Once again it’s time to share another great recipe that uses my pure Vermont maple syrup! This one is not a desert but a main course of any meal, the potatoes. Hope you like it!

Maple sweet potatoes

This recipe is an improvement on the traditional sweet potato casserole that many Americans enjoy at Thanksgiving and Christmas. The main difference is the inclusion of pure Vermont maple syrup. The maple syrup adds another dimension of flavor to the concoction.
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It’s time to share another Vermont maple syrup recipe! This one is fantastic and very tasty.

Maple-peach glazed scallops

Ever tried Vermont pure maple syrup with seafood? Try it – you’ll like it! You might want to start with this quick and easy recipe for grilled scallops. The sweet glaze is an excellent compliment to the salty bacon, and together they add a wonderful flavor to the succulent shellfish.

This recipe works much better if you use large sea scallops, as opposed to smaller bay scallops or calico scallops. If you can’t find the larger scallops and are forced to use the smaller ones, leave off the bacon completely. It would take you forever to wrap each little piece of flesh with bacon.
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It’s time for another maple syrup recipe! This one is called maple spare ribs, and it taste as good as it sounds! Ribs with a maple syrup coating for taste, what could be better than that?

Maple spare ribs

The real key to great ribs is to have them tender on the inside and brown and crunchy on the outside. The best way to achieve this is to cook them at a low temperature until they’re done, and to then cook them for a short period at high heat.
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Since I sell pure Vermont maple syrup here, I thought many would like some great Vermont maple syrup recipes! You can use maple syrup on almost anything to add a great sweet maple flavor.

It can be cooked, heated, frozen or simmered. Almost everything taste better with some of that pure Vermont maple syrup on it. So, here’s the first of many Vermont maple syrup recipes you can try below.
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Well everyone, the 2010 Vermont maple sugar season has started! Actually it’s been going on for a few weeks now. When the days get warm all that stored sap in the maple trees expand inside the tree.

So it starts to pour out of any cuts and holes in the tree. That is why we drill those holes in the tree and collect the sap coming out. We hope the nights are cold. That’s because the tree sucks up more sap to replace the sap it lost during the warm day.

This keeps happening for a few weeks until the maple tree adjust to the warmer weather, and then it no longer has sap running out of it. So far this year it has not been very good maple sugaring weather.

It has stayed warm, so the maple trees are not pouring out a lot of sap. If it keeps staying warm the sugaring season will be all over in a week. But you never know about the weather in Vermont!