Sugar Shack Meal at home

Celebrate the sugaring season by preparing a Sugar Shack meal with my traditional menu or my menu of current cuisine.
Please wait...

Rate this!


Share on facebook
Share on twitter
Share on pinterest
Share on email

Treat yourself and celebrate the arrival of spring by preparing a Sugar Shack feast at home. Here is a traditional menu and a menu of current cuisine that will appeal to family and guests. If you plan to serve taffy on snow, feel free to freeze some clean snow in case there isn’t enough fresh snow on the day of your meal.

Traditional Menu

You can prepare the baked beans and pancakes up to 3 days in advance. If you do not have an Instant Pot you can cook the baked beans in the oven by following steps 1, 3 and 4 of the Instant Pot recipe, add water to the level of the beans and cook in the oven. 6 to 8 hour oven at 250 ° F.


Maple Baked Beans in the Instant Pot


Boiled potatoes

White bread


Maple syrup

Maple Syrup Taffy




Current Cuisine Menu

The maple cake and sauce can be made the day before, while the kebabs are marinated 6 hours ahead or the day before. 

You will find many more maple recipes to inspire you in my cookbook (in french only)L’Érable c’est bon en sirop!

Hi, I'm Micheline

Share your ideas and comments with  me and other visitors

Leave a Reply

Your email address will not be published.

Delicious recipes straight to your inbox!

Subscribe to my Newsletter

You will also like

Seville Marmalade

Seville Orange Marmalade

This delicious marmalade with a refreshing taste and pleasant bitterness is much better than the marmalade sold at supermarkets.

Morel Mushroom

How to cook Morel Mushrooms

The morel is a spring mushroom. It is one of the most difficult mushrooms to spot in the forest so it’s not surprising that some people use the term morel hunting.La morille est un champignon de printemps.

Salade de couscous au poulet

Chicken Couscous Salad

A salad that can be prepared one to two days before serving and it is the perfect salad for the lunch box.

Cooking with Micheline