Recipes

Recipe from Austin360 Ingredients:For the roasted sweet potato and chickpeas:3 medium sweet potatoes1 (14-ounce) can chickpeas, drained and rinsed (1 1/2 cups)2 tablespoons extra-virgin olive oil2 tablespoons…

Recipe from Lord Bryon's Kitchen Ingredients: For the Cookies:3 cups quick cook oats1 cup all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt2 teaspoons pumpkin spice1/4 cup butter, softened1/2…

Recipe from Together as Family Ingredients:3 cups chopped & peeled sweet potatoes about 2 large sweet potatoes, chopped into larger bite-sized pieces (1 inch)2 tablespoons extra-virgin olive oil2 tablespoons…

Recipe from The Roasted Root Ingredients:2 large sweet potatoes (4 cups mashed)3 tablespoons salted butter melted¼ cup pure maple syrup3 tablespoons bourbon whiskyZest of 1 orange1 teaspoon ground cinnamon¼…

Recipe from Owl B Baking Ingredients: 5 c of torn up croissant pieces (stale or baked, see notes)5 c of cubed bread (stale or baked, see notes)½ c granulated sugar1 c light brown sugar1 ½ tsp ground…

Recipe from Self Proclaimed Foodie  Ingredients:2 cups apple cider1/4 cup bourbon whiskey2 tablespoons maple syrup1 tablespoon lemon juice Instuctions: 1) In a medium size saucepot over low heat, or…

Recipe from The Pioneer Woman  Ingredients:For the Brine:2 12 1/2-ounce bottles pure maple syrup (about 3 cups)1 c. kosher salt3 tbsp. tricolor peppercorns 5 bay leaves5 garlic cloves, minced4 sprigs…

Maple cream makes this beloved cookie a show stopper!

A classic Vermont dessert full of sweet Vermont flavor!

Smoky bacon balances sweet carrots and nutty Brussels sprouts; Vermont maple syrup ties all the flavors together to make this a quick and easy autumn side dish that will be a favorite in your kitchen too!