Maple Pudding Cake

• 1 1/2 cups flour

• 1 1/2 cups Templeton Farm maple syrup

• 2 tsp salt

• 3/4 cup milk

• 3/4 cup sugar

• 3/4 cup water

• 2 tsp butter

• 1 1/2 teaspoons baking powder

  Directions: Preheat oven to 350 degrees. Combine dry ingredients and milk. Pour into an ungreased 8" X 8" pan. Heat maple syrup, water, and butter until butter is melted. Pour liquid over cake batter gently. Bake for 45 minutes. Best served warm. Serve upside down and top with "freshly whipped cream" or vanilla ice cream.

Vermont Sugar-On Snow

• 1 quart of Templeton Farm Maple Syrup

• Packed snow or crushed ice

• 1/2 teaspoon butter

Directions: Heat syrup and butter in a cooking pot. Watch pot carefully as it heats, turn down heat if it appears to boil over. When the candy thermometer reaches 234 degrees, remove from heat. Test by spooning a tablespoon of syrup over the ice or snow. If the syrup sits on top of the ice or snow and does not sink in, it is ready. Pour syrup in ribbons over ice or snow packed bowls. For the true Vermont experience serve with sour pickles and raised doughnuts.