As if by magic, this batter separates into a layer of cake on the top and a layer of pudding on the bottom, with berries throughout (it would be great with peaches, too). Serve room temperature or chilled with freshly whipped cream on top.

These aren't for the birds! And make sure you use Vermont maple syrup!

These little puddings are delicious and adaptable – you can use a combination of coconut milk and soy milk to make them dairy-free, or a combination of milk and heavy cream. They look pretty in small glass canning jars.

As told to Clem Nilan by Hamilton Davis. Click here for the Pie Crust Recipe!

These dark, rich cookies have a moist and chewy texture that will keep you coming back for more!

As told to Clem Nilan by Hamilton Davis. Click here for the Filling Recipe!

A classic Vermont recipe from the “Real, Old-Time Yankee Maple Cooking” booklet, since out of print. Use a tart heirloom or McIntosh apple in this recipe.

Simple comfort food like Grandma used to make.

A light and fluffy take on rhubarb cake with a lot of fruit. Serve warm or cool with a spoonful of ice cream or whipped cream.

This is so easy to make at home!