Real Vermont Cooking

2 – 3 pounds redfish Hot sauce Marinate redfish in hot sauce for 1 hour or more. Beignet Breading: 3 cups flour 1 cup cornstarch 1 tablespoon paprika 1 teaspoon cayenne pepper 2 tablespoons salt 1/2 teaspoon garlic powder Roll redfish in flour mixture and deep fry at 350 degrees until fish pieces float. Remove from deep fry and place on a paper towel. Beignet Sauce: 1 cup mayonnaise 1/4 cup sour cream Chopped parsley, to garnish 1 tablespoon Dijon mustard Salt and pepper to taste Mix together the above ingredients well. Directions: Place a leaf of bibb lettuce on a salad plate. Spoon beignet sauce onto lettuce. Place redfish beignets on plate. Garnish with a carrot curl and serve. Serves 4.

When I was a little girl, I remember walking past all those sap buckets on my way home from church and sneaking a drink of the fresh sap. These cookies have almost the same natural maple sweetness, but none of the stray pieces of bark!

Ingredients
1-2/3 cups flour
1 cup dark brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1 large egg
1/2 cup real maple syrup
1/2 teaspoon vanilla
1 cup flaked coconut

Directions
Pre-heat oven to 375 degrees and grease 2-3 baking sheets.

In medium bowl sift flour, baking powder and salt, then set it to the side.

In a large bowl, cream the shortening with the brown sugar until it’s fluffy. Beat in the maple syrup, egg, and vanilla until everything is well mixed. Grab the flour mixture, dump it in and stir until it’s just barely mixed and then stir in coconut.

Grab a teaspoon and scoop out the dough in balls onto the baking sheets about 2-inches apart. Bake in the oven for about 10-12 minutes or until the cookies are a golden brown. Move the cookies to a wire rack and let them cool. Store in airtight jar with some bread to keep them soft and chewey.