Maple Cream Cheese Dip

8 oz. Cream Cheese softened

8 oz. Pure Vermont Maple Cream

Cream together. Excellent dip for fresh fruit! Spread on waffles or cookies or whatever you desire!

maple walnut cheese spread

4 tbsp Pure Vermont Maple Syrup

1 cup cream cheese, softened

2 tbsp chopped walnuts

Mix all ingredients in a food processor until smooth.  Spread on bagels, English muffins or on waffles.

Maple Mustard Dip

1/3 cup Pure Vermont Maple Syrup

1/4 cup Dijon mustard

2 tbsp Course or Stone Ground mustard

1 tbsp cider vinegar

2 tsp soy sauce

Stir all ingredients together and use as a dip for chicken fingers, hot dogs, or as a glaze for chicken wings or any other baked meat.

Maple BBQ sauce

(Makes 24 ounces)

1 1/2 tbsp cooking oil

1/2 small white onion, diced

1/2 tbsp minced fresh ginger

2 cloves fresh garlic, smashed

1/4 tsp cayenne pepper

1/8 tsp black pepper

1/2 cup cider vinegar

1/4 cup water

3 oz tomato paste

1/4 cup soy sauce

2 tbsp sesame oil

1 cup Pure Vermont Maple Syrup

1 1/2 tbsp dried ground mustard

1/8 tsp dried thyme

1/2 tbsp sea salt (or your choice salt)

In a med sauce pan add the oil, onion, ginger, garlic, cayenne pepper, and black pepper.  Saute until the onion becomes translucent.  Add vinegar, water, tomato paste, soy sauce, sesame oil and maple syrup.  Break the tomato paste up with a whisk until the liquid is consistent in appearance.  Add the remainder of the ingredients but only add half of the salt.  Simmer on low heat for 30 minutes.  Puree the sauce with a stick blender or pour into regular blender.  Add the remaining salt to your taste.  Place in a large mason jar and refrigerate for up to 2 weeks.