Our Favorite Recipes

Bourbon Maple Glazed Carrots

• 1/2 pound peeled sliced carrots
1/3 cup  bourbon barrel aged maple syrup
• 1/2 cup white wine
• 2 tablespoons butter
• 1 teaspoon chopped fresh rosemary
• salt and pepper to taste
1. Slice and peel 1/2 pound carrots.
2. Heat a sauté pan on medium heat. Add butter, carrots wine and rosemary to pan.
3. Cook until carrots are tender and wine is reduced by half.
4. Remove from heat and add Bourbon Barrel Aged Maple Syrup.
5. Add salt and pepper to taste.
6. Serve.



Maple Bourbon Fried Shrimp

This simple preparation of an old favorite is sure to surprise. Our Bourbon Barrel Aged maple syrup compliments the inherent sweetness of shrimp and creates a dish that can stand alone but suits well as an appetizer

15 Minutes

30 Minutes


2 # Tail- On Shrimp, peeled and deveined
1/2 cup Milk
1/2 cup Buttermilk
1/2 cup Bourbon Barrel Aged Maple Syrup
1 cup All Purpose Flour
2 Tbl Cornmeal
1 Tbl Coarse Black Pepper
1 1/2 Tbl Kosher Salt
2 tsp Baking Powder
Vegetable or Peanut Oil, for frying

Step One
In a heavy bottomed pot, heat 2 inches of oil to 375 degrees using a candy or deep fryer thermometer to monitor the temperature. Line a baking sheet with parchment paper
Step Two
In a shallow dish, whisk together the flour, cornmeal, black pepper, salt and baking powder
Step Three
In a sperate shallow dish, whisk together the milk, buttermilk and bourbon maple syrup
Step Four
Pat the shrimp dry and dredge in the flour mixture. Dip the shrimp in the wet mixture and then again into the dry mixture. Place shrimp on the parchment- lined baking sheet to allow the coating to set before frying
Step Five
Deep fry the shrimp in the oil until they are cooked through and golden brown
Serve shrimp with our Herb Goat Cheese or Lime Scampi dipping sauces



Smoky Maple Bourbon Ribs

These ribs are smoky, sweet and great for any occasion

20 minutes

2 Hours + Overnight Rest


3 # St. Louis Style Ribs
1/4 cup + 2 Tbl Maple Sugar
2 Tbl Kosher Salt
1 1/2 tsp Chili Powder
1 1/2 tsp Smoked Paprika
1 1/2 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cumin
1 tsp Black Pepper
1/2 tsp Cayenne
1 1/2 cups Red Wine
1/2 cup Bourbon Barrel Aged Maple Syrup

Step One
To prepare ribs, flip them over so that the back side is facing up and remove the thin membrane from the bones. Combine the maple sugar, kosher salt, chili powder, smoked paprika, gralic powder, onion powder, cumin, black pepper and cayenne
Step Two
Liberally rub the spice mixture all over the ribs. Wrap tightly with plastic wrap and allow to rest overnight
Step Three
Preheat oven to 350 degrees. Pour the wine into the bottom of the pan and place ribs in the pan; Cover with foil and roast 1-2 hours until the bones start to protrude from the rib meat and the meat is very tender
Step Four
Preheat the broiler and transfer the ribs to a clean pan, preferrably one with an elevated rack. Brush the syrup over the top of the ribs and broil until lightly browned. Flip over, brush with more syrup and brown the other side of the ribs
Step Five
Remove ribs from the broiler and allow to rest for 15 minutes before serving


Maple Pecan Pie
Maple Pecan Pie
  • 3 slightly beaten eggs
  • 1 cup pure maple syrup
  • 1/2 cup packed maple sugar
  • 2 tablespoons melted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 1/16 teaspoon salt
  • 1/2 to 3/4 cup chopped pecans
  • 1 unbaked 9-inch pie shell

Mix eggs, syrup, sugar, butter, flour, vanilla and salt. Beat until smooth with a rotary beater. Stir in nuts. Fill pastry shell. Bake at 350 degrees for about 40 minutes.

SUGAR HOUSE COOKIES (oatmeal type)

  • 1 1/2 cups flour
  • 2 tsp. baking powder
  • 1 cup maple syrup
  • 1 egg
  • 1 tsp. nutmeg
  • 1 tsp. salt
  • 1/2 cup butter
  • 1/2 cup raisins
  • 1 1/2 cups oatmeal
  • 1/2 cup milk
  • 1/2 cup chopped nuts

Place butter, Maple syrup and egg in bowl and beat until light and creamy. Sift together flour, salt and baking powder. Fold in raisins, oatmeal and nutmeg. Add milk and nuts and blend thoroughly into the creamed mixture. Drop by spoonfuls onto a greased cookie sheet and bake at 375 degrees for 15 minutes.
Yield: 4-5 dozen.


Heat Maple Syrup to 230 degrees. While hot, pour on snow or crushed ice and EAT, preferably in your fingers. Traditionally, this treat was the feature of the “sugaring off” party held at the sugar house to celebrate the end of the syrup harvest.


Maple Baked Beans were invented by Native Americans and passed on to early European settlers; this is our family’s take on this classic dish.

  • 2 lbs. dried navy beans
  • 1/2 lb. thick bacon, cut into 1 inch pieces
  • 1 medium onion, cut into squares
  • 1/4 cup maple syrup
  • 2 tablespoons dry mustard
  • 1/2 teaspoon pepper
  • 2 teaspoons salt
  • 2 cups boiling water

Preheat oven to 350 degrees F when ready to bake. Soak dried beans overnight and precook beans. Line the bottom of a bean pot or casserole with half the bacon followed by the onion. Add cooked beans. Mix together remaining ingredients and pour over beans. If necessary, add more water to cover. Top with remaining bacon. Bake 5 to 6 hours, adding more boiling water and syrup if liquid needed.


This will feed a crowd and it makes lots of leftovers.

  • 6 to 8 lb. fully cooked, bone in smoked ham
  • 2 cups apple cider
  • 2 cups water
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup maple syrup
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Dijon Mustard

Preheat the oven to 325 degrees F. Place the ham, fat side up, in a roasting pan. Pour the apple cider and water into the bottom of the pan. Bake the ham for 75 minutes, or until completely heated through.

In a small bowl, combine the sugar, syrup, horseradish, and mustard. Stir to blend. Remove the ham from the oven and spread the maple mixture over the ham. Bake, basting the ham with the pan liquid every 15 minutes, for 45 minutes, or until the ham has darkened and the edges of the meat are crispy. Remove from the oven, carve, and serve. For more maple flavor substitute our Indian Sugar (pure granulated maple sugar) for the brown sugar in the recipe. This can be done in most any recipe with brown sugar to add maple flavor.


  • Chicken wings (often prepackaged); uncooked
  • 1 cup maple syrup
  • 1/2 cup maple granulated maple sugar
  • 1/4 cup apple cider or apple juice
  • 2 tbsp. mustard
  • 1/4 cup ketchup
  • 1/2 tsp. salt

Preheat oven to 400 degrees. Cook wings for 30 minutes or as directed on wing package. Combine ingredients to make mixture. Remove wings from oven and baste with mixture. Return wings to oven and cook for 20 to 30 minutes depending on desired crispness. You may remove wings during that period and baste several more times for a thicker glaze if desired.


  • 1 cup unsalted butter, melted, ( margarine may be substituted)
  • 3/4 cup Pure Maple Syrup, slightly warmed
  • 1 egg
  • 1 and 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 and 1/2 cups oats, uncooked
  • Optional:  1/2 – 3/4 cups of raisins, chocolate chips, chopped nuts or coconut, or a combination of these may be added to the batter.
  1. Mix ingredients together in order given.
  2. Chill dough for 1/2 to 1 hour before baking.
  3. Preheat oven to 400 degrees.  Drop by teaspoonfuls onto a greased baking sheet or parchment paper.  Allow for cookies to spread.
  4. Bake 10-12 minutes.


  • 15 cups popped corn (2/3 cup unpopped)
  • 1/2 cup melted butter
  • 1 cup maple syrup
  • 1/3 cup light Karo syrup
  • 1/2 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/4 teaspoon baking soda

Preheat oven to 200 degrees. Spread popped corn into two 9 x 13 inch pans. Combine next five ingredients in a large saucepan and cook to 236 to 240 degrees on a candy thermometer (soft ball stage). Remove from heat and stir in baking soda. Pour over popcorn, stirring well to coat kernels. Bake one hour, stirring every 15 minutes. Cool. Store in a tightly covered container.


A simple family recipe that makes  great hors d’oeuvres.  Slice into quarter rounds one or more kielbasa to cover a frying pan.  Cook up the meat to your liking and drain off the oil.  Leave the meat in the pan and add enough maple syrup to about half cover the meat in syrup.  Cook over a medium heat so that the syup bubbles but does not burn.  As the syrup boils away turn the kielbasa as you would stir fry a vegetable.  The meat is done when the thickened syrup coats the meat like a glaze and there is just a thickened syrup on the bottom of the pan (like a sauce).


From Very Maple Syrup by Jennifer Trainer Thompson

  • 2 tablespoons unsalted butter
  • 1 cup granulated maple sugar ( you can use white sugar but it is after all maple fudge)
  • 2 cups maple syrup
  • 2/3 cup heavy cream
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts (you can substitute pecans if you like)
  • In a deep, heavy pot, melt the butter over medium heat.  Add the sugar, syrup, heavy cream, and salt.  Stir until the sugar is dissolved.  Bring to a boil and cook without stirring to 240 degrees F.  ( A drop of the mixture willl form a firm ball in a glass of ice water).  This happens  quickly so keep a close watch.

Remove from the heat and stir almost constantly for about 10 minutes, or until almost fully thickened.  Stir in the chopped nuts and blend evenly throughout the fudge.  Turn immediately into a buttered 8 or 9 inch square pan.

Let cool thoroughly, score into 1 inch pieces and store in an airtight container.  Makes 64 pieces.


  • 2 2/3 cups flour
  • 1 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 cup unsalted butter, at room temperature
  • 2/3 cup Maple Syrup, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons granulated Maple Sugar, white or light brown sugar may be substituted here. The maple flavor will be less pronounced
  1. Whisk the flour, cream of tartar, baking soda, salt and cinnamon together and set aside.
  2. In a medium size mixing bowl, cream the butter until fluffy, scraping down the sides of the bowl. With the mixer running, add the Maple Syrup in a thin stream. If the butter or syrup is cold, these will not mix completely. Add the eggs, one at a time. When these ingredients are thoroughly mixed, stir in the dry ingredients until just blended.
  3. Cover and chill for 30 minutes.
  4. Preheat the oven to 400 degrees F. Put the granulated sugar in a small bowl. With lightly floured hands, roll the dough into balls about 1 1/4 inches in diameter. Roll the balls in the Maple Suger and place on an ungreased baking sheet, leaving 2 inches between them.
  5. Bake for 10 minutes, or until the tops of the cookies no longer yield to light finger pressure. Transfer to a rack and cool. Store in an airtight container. These cookies freeze beautifully.

Maple Stout Quick Bread -from Cooking Light

  • 1 3/4 cups all purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 6 tblsp. butter, softened
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 1/2 tsp. vanilla extract
  • 1/2 cup stout beer, I used Brooklyn Black Chocolate Stout
  • 1/2 cup fat free sour cream
  • 5 tblsp. Maple Syrup, I used dark amber
  • Baking Spray, like Pam or Bakers Joy
  • 5 tblsp. powdered sugar, or pure Maple Cream
  1. Preheat oven to 350* degrees F.
  2. Combine flour, baking soda, baking powder, and salt, stirring well with a whisk.
  3. Place butter and brown sugar in a large mixing bowl; beat with a mixer at high speed until well blended.  Add eggs, 1 at a time beating well after each addition.  Beat in vanilla.
  4. Combine stout, sour cream, and 1/4 cup Maple Syrup, stirring well with a whisk.
  5. Beating at low speed, add flour mixture and stout mixture alternately to the butter mixture, beginning and ending with the flour mixture.  Beat until just combined
  6. Scrape batter into a 9 x 5 inch loaf pan coated with the baking spray.  Bake at 350 degrees for 40-45 minutes or until a wooden pick inserted into the middle comes out with moist crumbs clinging.  Cool 10 minutes in pan on a wire rack.  Remove from pan and cool completely on wire rack.
  7. Drizzle pure Maple Cream over the top of the bread, or alternately, mix the powdered sugar with the remaining 1 tablespoon of pure Maple Syrup and drizzle over cooled bread.

Maple Pumpkin Pecan Cake

  • 2 cups flour
  • 1 and 1/2 cups sugar
  • 4 tsps. baking powder
  • 1 tsp. salt
  • 1 cup buttermilk
  • 1 and 1/2 tsps. vanilla
  • 2 sticks, (1 cup) butter, melted
  • 2 cups chopped pecans.  We use 1 cup of plain pecans and 1 cup of our Maple Pecans!    Delicious!
  • 1 jar STONEWALL KITCHEN Maple Pumpkin Butter
  1. Grease a 9 x 13 inch baking pan with shortening
  2. Preheat oven to 325 degrees F
  3. Excluding the Maple Pumpkin Butter, mix all other ingredients together well.  Batter will be stiff.
  4. Spread in prepared pan.
  5. Spread Maple Pumpkin Butter over batter.
  6. Bake until bubbles have risen to the top and the cake feels firm to the touch, approx. 55-60 minutes.  A toothpick should come out clean when inserted.
  7. Transfer to a rack to cool.

Delicious alone or served with whipped cream!


Oven at 350 degrees.

Spray a 9 by 13 inch cake pan with baking spray, coating evenly.

Whisk together:

  • 1 ½  cups flour
  • 1 tsp. baking powder
  • ½ tsp. salt

Set aside.

Whisk together:

  • 1 ½ sticks unsalted butter, melted and cooled.
  • 1 ½  cups Maple Indian Sugar

When combined, whisk in:

  • 2 large eggs
  • 4 tsps. Vanilla extract

Stir in the flour mixture.

Add the following:

  • 1/3 cup semisweet chocolate chips
  • 1/3 cup bittersweet chocolate chips
  • 1/3 cup milk chocolate chips

or any combination of the above totaling 1 cup.

Optionally, add ½ cup nuts.

Scrape the batter into the prepared pan, smooth the top.  Bake for 22-25 minutes until a toothpick inserted into the middle comes out clean, with a few crumbs.

Cool completely on a wire rack to room temperature before cutting, approx.. 1 ½ hours.

Cut into squares.  These bars freeze beautifully.