Courtesy of vermontmaple.org
Many families are vacationing here in Vermont as their children are on mid-winter breaks from school. If you’re staying in a rental and want to make a few Vermont-y recipes that incorporate the most local of ingredients, consider Vermont Maple Syrup. Here are two recipes — one for the adults; one for the children.
Vermont Maple Stout Float
Makes 4 servings
1 pint maple ice cream (We used Kingdom Creamery Maple)
4 Tablespoons maple syrup
24 oz stout beer (We used 14th Star, Maple Breakfast Stout)
Divide ice cream into 4 pint glasses. Pour beer slowly into each glass until full. Drizzle 1 tablespoon of maple syrup in each glass. Grab spoons and enjoy!
Peanut Butter Maple Cookies
Yields 16 to 24 cookies, depending on size
1/2 cup of butter softened (1 stick)
3/4 cup pure Vermont maple syrup
1 teaspoon vanilla extract
1 egg
1 cup peanut butter, preferably natural chunky peanut butter
1-3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Preheat oven to 375°F. Using mixer, combine butter and syrup until well-mixed and creamy. Add vanilla extract, egg, and peanut butter and beat until well-mixed and creamy.
In a separate bowl, combine flour, salt, and baking soda. Add dry ingredients to the peanut butter mixture in several additions, mixing well before adding more.
Roll tablespoons of the dough into a ball and place on an ungreased baking sheet. At this point, if you prefer peanut butter cookies with the a crosshatch pattern, press cookies with a fork to create crosshatch. Bake for 15 minutes and let cool on the sheet for several minutes before transferring to a rack to completely cool. Serve and enjoy!
