Vermont State Parks

Vermont's maple sugar season is beginning! Use freshly made syrup to make this heavenly dessert made at Seyon Lodge below. Vermont Maple Crème Brulee Ingredients: • 4 cups heavy cream • 1 tsp vanilla • 1/2 cup sugar • 8 eggs yolks • 1/3 cup pure Vermont maple syrup Preparation: Preheat oven to 350° F. Combine cream and sugar in a pot. While stirring, heat mixture on medium heat until it starts to just bubble. Remove from heat. Whisk egg yolks and maple syrup together. Slowly add hot cream to egg mixture, whisking to combine. Pour equal amounts of custard mixture into 8 6-ounce custard cups. Put custard cups in a baking pan and fill pan with warm water half way up the sides of cups. Bake in preheated oven for 45 minutes, until custard is set. Custard will be mostly firm but still jiggle very slightly in the center. Remove from water bath and cool in refrigerator overnight (or for 4-5 hours). Custard must be completely set. Just before serving, sprinkle top of each custard dish even...

One of the challenges of the Venture Vermont Challenge under the INVENT category is to "Create your own outside food recipe (one you enjoy cooking and eating outside)". Many campers have made chicken & vegetable packets over a fire, but Jessica Rouse, Meg Baker, and Asa Rouse-Baker have perfected a few that are sure to please - (and you can earn 10 points towards the Venture Vermont Challenge by making this!) Visit our family camping menu ideas webpage for more. Below are their family's favorite combinations: • Cubed chicken, onions diced, apple chunks, sweet potato chunks, salt, and thyme • 1 T soy sauce, powdered or fresh ginger, cubed chicken, red pepper chunks, diced onions • Cubed chicken, diced onion, 2-3 T yogurt, apple chunks, chickpeas, and 1 t cumin Add about a cup total of chicken & veggies, wrap in aluminum foil and put on coals of the fire for about 15 minutes. Helpful Tip: You can use ketchup to mark the exterior of the foil packets with initials s...