More Than Just A Pancake Topping!

Vermont Maple Cookbook
The following recipes are just a few wonderful recipes. For more great recipe ideas, order our "Offical Vermont Maple Cookbook". Its packed with over 50 great recipes that use Maple Syrup.
Goodwin's Vermont Maple Syrup is not only delicious, but, it is also a natural, healthy sweetener! It contains numerous minerals and vitamins, and is a natural energy source. Traditionally it's served on pancakes, waffles and French Toast, but, why stop there!

  • Try Goodwin's Vermont Maple Syrup...
  • On cold or hot cereal
  • On grapefruit or other fruit
  • On plain yogurt
  • On puddings
  • On ice cream
  • In a milk shake
  • In a glass of milk
  • In coffee or tea
  • Baked in bread of muffins
  • Poured over a butternut or acorn squash
  • In stir fry dishes

In short, the pure and natural flavor of Goodwin's Vermont Maple Syrup will enhance any dish!
1/2 lb bacon sliced and cooked partially
1/4 cup maple syrup
4 apples, cut into 6, slice each segment in 1/2
3 tbsp Dijon mustard
1 /4 cup Parmesan cheese
1 cup bread crumbs
i 1 egg

Roll bacon around apple and hold together with toothpick. Mix bread crumbs and Parmesan together. Roll bacon and apple in bread crumb mix. Mix maple syrup, Dijon and egg together, then roll in maple syrup mix. Bake until bacon is cooked.

1 # Salmon, wild of farm-raised
1/2 cup kosher salt
1 /2 cup maple sugar
1 /2 cup pure maple syrup, grade B
1 /2 cup gold tequila
1 /4 cup minced jalapenos

Place salmon in glass casserole dish or container with sides tall enough to hold fish, skin side down. Sprinkle fish with salt, maple sugar, tequila, jalapenos and lastly, maple syrup. Cover casserole dish with plastic wrap and refrigerate. Turn twice each day for at least three (3) days. To serve: scrape mixture off salmon. Slice salmon on bias, width wise, into very thin slices.


4 tbs. Goodwin Family Maple Syrup
1 c. Cream Cheese, softened. 2 tbs. Chopped walnuts

Mix all ingredients in food processor until smooth. Spread on bagels or english muffins.

6 big, juicy, red ripe tomatoes
1 large vidalia onion, small dice
2 red bell peppers, small dice
1/2 habenero pepper, minced
1 ja1epeno pepper, minced
1 T. garlic, minced
1 bunch scallions, chopped
2 t. chopped chives
2 T. chopped dill
2 T. chopped cilantro
2 T. chopped parsley
2 T. lemon juice
1 T. lime juice
1/3 c. VT maple syrup
2 T. soy sauce
1/2 t. cayenne
1 t. cumin

Cut tomatoes in ha1f across the width and scoop out the seeds. Chop tomatoes into 1 /2 inch cubes. Combine liquid ingredients and toss with everything else. Add salt and black pepper to taste. Cover and refrigerate overnight for full flavor saturation. Stir occasionally. Serve with big, solid tortilla chips or over gri1led meat or fish. This will last one week in the refrigerator.
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