On pancakes, waffles, french toast, to sweeten apple sauce, in milkshakes, tea, coffee, hot toddies, on fresh fruit (especially grapefruit), to add flavor to baked beans, to mix with butter and glaze squash, sweet potatoes, or carrots, on baking powder biscuits, fresh donuts, over ice cream, hot cereal, corn fritters, baked apples, custards ... Makes an excellent spread on breads, rolls, muffins, waffles, breakfast toast (try raisin toast), french toast, steamed puddings, upside-down cakes. Combine with nuts, coconut, fruits to fill cream puffs, eclairs, crepes. Mix with butter (6 tablespoons per cup) and use as a frosting ... Granulated Maple Sugar is a great topping on coffee cake, cold cereals, french toast, oatmeal, grapefruit or crumb cake ... Try it as part of a glaze on baked ham or roasted cornbeef. Great as a sweetener in hot tea, coffee or hot toddies as well. Unopened containers of maple syrup should be stored in a cool, dry place. Once opened, maple syrup should be refrigerated. If, after extended storage, mold should form on the surface of the syrup, the original quality can be restored. Remove the mold, heat the syrup to boiling, skim the surface, rinse the container and refill it with the hot syrup.