Recipe Book

Vermont Maple Syrup Cooking Substitution

I LOVE to bake, and whenever I can substitute granulated maple sugar, I do! I might not always have granulated sugar, but I ALWAYS have a jug of Syrup in the fridge.

Thanks to the Vermont Maple Sugar Maker’s Association, just in case you’re out, here’s how to substitute!

“When cooking with pure Vermont maple syrup, substitute 3/4 to one cup of maple syrup for every one cup of granulated white sugar. Decrease the liquid in your recipe by 2 to 4 tablespoons for each cup of syrup used. Add 1/4 to 1/2 teaspoon baking soda, unless your recipe already calls for buttermilk, sour milk or sour cream. Also, decrease your oven temperature by 25 degrees as batters containing maple tend to caramelize around the edges more quickly.

Pure granulated maple sugar can be substituted one for one anywhere you use white processed granulated sugar.”

Thanks to this, there will be more maple recipes to come!


Raspberry Cream Cheese Braid

2 Braids about 16 servings each


  • 2tsp of instant yeast
  • 1/4 cup of warm water
  • 1/4 cup of sugar
  • 3 cups of pastry or all-purpose flour
  • 6tbsp of sour cream or yogurt
  • 6tbsp of soft butter
  • 1 1/4tsp of salt
  • 1 large egg
  • 1/4tsp of lemon oil or 1tsp of grated lemon peel


  • 8oz package of softened cream cheese
  • 2tbsp of soft butter
  • 1/4 cup of sugar
  • 1/8tsp of salt
  • 1tsp of vanilla extract
  • 3tbsp of all-purpose flour
  • 1 large egg
  • 1/2 cup Stowe Mercantile Raspberry Jam
  • 2tbsp of flour

Dough: In a large bowl, combine the yeast, warm water, 1 tsp of sugar and ½ cup of flour. Cover with plastic wrap and set aside until it is active and bubbly. (10-15min) Stir in the remaining dough ingredients and knead by hand or mixer until it is soft and pliable but not sticky. The softer the dough, the softer the bread! Place the dough in a lightly greased bowl, cover with plastic wrap and let it sit in a warm place for 45min, or until doubled.

For the Filling: In a medium sized bowl, beat the cream cheese, butter, sugar, salt and vanilla, the mix in the flour and the egg, make sure to scrape the bowl and mix well.

Gently deflate the dough and divide it in half. Roll each half into a 15x10inch rectangle and place onto a lightly greased baking sheet. Spread half of the jam onto each piece, leave an inch border on the sides and bottom of the dough. Top the jam with half of the filling. Make 2 ½ inch cuts every ¾ inch down on the long sides of the dough. Fold the ends over the filling, and alternate the cut strips.  Cover the braids and let them rise for 30-45 minutes until they are puffy. Preheat the oven to 350F. If desired, brush the bread with an egg yolk/ 1tbsp of water mixture and sprinkle with sugar. Bake for 32-36min until they are golden brown. Let them cool for 15min before slicing.


Vermont Cheddar Cheese Rolls

Makes 16 large dinner rolls



  • 4 ½ tsp of instant yeast
  • ½ cup of warm water (95-105F)
  • 1 tsp of sugar
  • ½ cup of  unbleached all purpose flour
  • 1 cup of lukewarm milk
  • ¼ cup of butter
  • 1 tsp of salt
  • 1/3 cup of sugar
  • 1 large egg lightly beaten
  •  4-5 cups of unbleached all-purpose flour



  • 2 tbsp of butter
  • ¼ cup of Italian Bread Crumbs
  • ¼ cup of grated Parmesan Cheese
  • 1 egg yolk beaten with 1 tbsp water

For the Dough: Combine the first four dough ingredients and let sit for 5 min. to activate the yeast. Add the remaining ingredients and mix and knead-by hand or mixer-until you have a soft, elastic dough. Try not to overwork it! Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 20min.

Assembly: Prepare a 9×13 inch pan by lightly greasing the bottom and sides with butter (I’ve also used a greasing spray and that worked fine too). Gently deflate the dough (don’t punch it) and divide into 16 pieces (about 2 ½ oz each). Shape the dough into balls, and punch a cube or cheese into each piece, pinching the bottom closed, and place pinch side down into the pan, leaving about an inch in between each roll. Cover and let rise for another 20min, or until doubled.

While the rolls are rising, melt the butter and then stir in the bread crumbs and grated cheese .Preheat the oven to 375F. When the rolls have risen, brush the yolk/water mixture onto the rolls and sprinkle liberally with the cheese/bread crumb mixture. Bake for 15-18min until the crowns of the rolls are nicely brown. Remove from the pan immediately and cool on a rack. Serve Warm!

Great with hot soups and stews, or accompanying any of your favorite dishes.


Vermont Six Layer Dip

Need a quick appetizer or something to bring to the next family potluck or big football game? Make it easy on yourself and stop by the Mercantile for that quick fix.



  • In a 13”x9” baking dish, spread the Spicy Bean Dip evenly along the bottom of the dish. With the Salsa of your choice, evenly cover the Bean Dip as thick as you’d like. Just remember that you might want to slightly drain the salsa because it could make your dip soggy.
  • *If you didn’t buy pre-made guacamole, make sure that your avocados are ripe before slicing in half lengthwise, remove the pit, and scoop out the inside. Mash the avocado adding salt or garlic powder to taste.
  • Spread the remaining ingredients on top of one another in the pan, shredding the Sharp Cheese over the top, and shake some Deano’s jalapeno chips for some extra heat! No baking or heating required! Serve cool and dip with our delicious 5th Sun Tortilla Chips!


Sweet Honey Mustard Chicken

A Romantic Dinner for Two (but your kids will love it too!)


  • Large Chicken Breasts (1 per person will still leave leftovers!)
  • 1 bunch of Asparagus
  • Olive Oil
  • Stonewall Kitchen’s Sweet Honey Mustard
  • Salt and Pepper to taste
  • *if you have a silicone basting brush, you’ll want to use it!

Preheat your oven to 350 F
In a glass *13×9 baking dish, spread a small amount of olive oil in the bottom of the dish, spread with a basting brush or your fingers to evenly coat the bottom of the pan.
After washing and trimming the bottoms of the asparagus, spread them evenly in the bottom of the pan, you want to make sure none of them are sticking out too much or they may dry out in the baking process. Drizzle a small amount of olive oil over the top of the asparagus; this will help to prevent it from drying out while baking. Sprinkle with salt and pepper to your liking. Next, place the chicken breasts right on top of the asparagus, and with a basting brush, knife or spoon, spread the Sweet Honey Mustard generously over the top of the breast and try to cover it as much as possible, keep the jar out and handy!
Place into the oven and bake for 45min-hour, but every 15min of baking, take the pan out and flip the chicken and spread more mustard generously, or if the mustard is sliding off, feel free to collect the mustard in the bottom of the pan and reuse that on the chicken. This constant basting really keeps the chicken moist. After 45 min I slice the chicken breasts down the middle to see if they’ve cooked through, if not, 10-15 min intervals is a great way to check if they’re ready.
Your asparagus should be soft-slightly crisp depending on the thickness, and it will really take on the flavor of the mustard as well.
A great dinner, paired with either your favorite rolls, or favorite potato side.
Leftover chicken is great sliced and on your favorite salad for lunch the next day. Great warm or cold!
*If you’re cooking for a large family, you might want to use more than one pan for the chicken, As long as you drizzle olive oil in the bottom of your extra pans, it will ensure that chicken does not stick. The asparagus does not need to be underneath the chicken for it to cook properly; it just saves an extra pan and captures the flavor of the chicken juices and mustards.



Jelly Filled Cookies

My earliest memories come from baking in the kitchen with my Grammy Tucker, whether it be mishaps with the old kitchen-aid mixer, or making fresh relish from the garden vegetables. This recipe is a special one! These cookies are my absolute favorite, and were always a special treat that my Gram would make with her homemade crab-apple jelly. This recipe comes straight out of her Vermont 1940’s cook book that she received as a wedding present from her brother, during the “good ol’ days” when most recipes called for shortening or “Crisco” as we know it instead of butter. I was brave enough to make a substitute!  These cake-like cookies can be filled with your favorite preserve, or just bake them as a single layer cookie sprinkled with sugar.

Don’t be afraid to “dump and spill” with this recipe, it’s not an exact science and can vary on how you like to deal with dough. If the consistency of the butter can be finicky, add as much flour as needed to make it manageable and not too sticky.

I definitely recommend using a kitchen mixer or hand mixer of some sort, this recipe makes a lot of dough!

For the Cookie:

  • 2 cups of sugar
  • 4 ½ cups of flour (save some for dusting later)
  • 2 eggs
  • 1 cup of butter (2 sticks) or 1 cup of lard
  • 1 cup of thick sour cream
  • 1 tsp of vanilla
  • 1 tsp of baking soda
  • ½ tsp of salt

For the Filling:


  • Cream the sugar, shortening/butter and eggs until smooth. In a separate bowl, blend the baking soda with the sour cream and then add to the butter and sugar. Add remaining ingredients one at a time, slowly until it forms a thick dough (it will be a little stickier than play dough, add a little extra flour accordingly until it is nice and firm) and refrigerate the dough for about thirty minutes. The refrigeration help keeps the dough firm and keeps it from sticking to your rolling pin.
  • Using some of your remaining flour, roll the dough out flat, until it is 1/8-¼ inch thick. Using a round cookie cutter (about 2” diameter) cutting enough circles for a top and bottom cookie. Place the bottoms on an ungreased cookie sheet with a couple inches of space between the cookies, they really spread out! Place a good spoonful of your choice of filling, enough so it won’t overflow and make a mess on your cookie sheet. Using a fork or your finger, place the top layer of cookie and pinch around the edges so the jelly will not overflow.
  • Bake at 375 degrees Fahrenheit for 10 minutes or until golden brown. Remove from sheet and cool on a drying rack.


Vermont  Mac & Cheese with Ham

Made with Vermont Hickory and Maple Smoked Cheddar.
1 1/2 8oz blocks of the smoked cheese
1 cup of milk
2tbsp of butter
1 rounded tablespoon of flour
Slowly melt the cheese milk and butter in a sauce pan until
smooth, and your desired amount of ham until warmed through,
then as a sauce thickener add the flour! Tada!
I like to pour the sauce over the noodles,
cook servings accordingly, and you have dinner in a flash!
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