eavy-bottomed saucepan, bring the maple syrup to a boil over
Put the maple syrup in the water in
In a small saucepan bring maple syrup and butter to a boil over medium heat.
Boil for 3 minutes, stirring constantly.
Cool to room temperature.
Whisk in cream.
Store in the refrigerator.
In large bowl, mix together sweetened condensed milk, butter, maple extract and nuts.
Gradually beat in confectioners' sugar.
Roll into 1-inch balls.
Keep refrigerated until ready to dip.
In heavy saucepan or double broiler, over low heat, melt chocolate.
Dip balls into chocolate.
Place on wax paper lined baking sheet until set.
Store leftovers covered in refrigerator.
Note: Candy mixture can be chilled in refrigerator up to 2 days before rolling into balls.
ot, dip the donuts into Maple Glaze, then into bacon pieces
Combine flour and baking soda in medium bowl. Beat brown sugar, butter and shortening until creamy. Add eggs, vanilla and maple flavoring. Gradually beat in flour mixture. Stir in morsels and chopped pecans. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350\u00b0 for 9 to 12 minutes (or until light golden brown). When cool, spread with Maple Frosting and top with 1/2 pecan. Makes approximately 5 dozen.
Set the margarine out of the refrigerator to soften.
Mix softened margarine in a bowl with the frosting mix and maple flavoring.
Knead the mixture with hands or mixer until it is well mixed.
Pinch off mixture, roll it into a small ball and roll ball in chopped nuts.
Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust.
Combine evaporated milk, pumpkin, sugar, eggs, maple syrup, maple extract, cinnamon, salt, vanilla extract, and nutmeg in a bowl. Mix until well blended using an electric mixer. Pour into the pie crust.
Bake in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until a knife inserted into the pie comes out clean, about 30 minutes.
Cook the maple syrup, cream, and butter for 9 minutes after the boiling point is reached.
Remove from heat, add the nut meats and extract and stir for 5 minutes.
Pour into buttered pans and when cool, cut into squares.
ntil smooth. Don't add candy and nuts until these are
nd sugar.
Add the maple syrup; stir in the eggs
olling boil. Add 1 teaspoon maple flavor and 1 cup Bisquick
elted butter, brown sugar, and maple syrup.
Spoon the mixture
Heat brown sugar, cream, butter, and salt in a heavy saucepan over medium heat until butter melts, about 5 minutes; remove from heat. Mix confectioner's sugar, maple extract, and vanilla extract into the sugar mixture.
Grease an 8-inch square cake pan. Pour sugar mixture into the prepared pan. Refrigerate until set, about 1 hour.
Several hours before making bread, chop walnuts and add to maple syrup.
Let stand or soak overnight in refrigerator. Preheat oven to 350\u00b0.
Combine sugar, egg, milk and biscuit mix. Beat at high speed for 30 seconds.
Stir in nut mixture and pour into 2 well-greased loaf pans.
Bake at 350\u00b0 for 1 hour.
Cool before slicing.
Yields 2 loaves.
lended. Add heavy cream and maple flavoring. Stir well to combine
Set oven to 350 degrees F (oven rack set to bottom).
Sprinkle the chopped nuts over the pie crust.
In a large bowl whisk together the maple syrup, brown sugar, eggs, white sugar, melted butter, flour and vanilla.
Pour the filling over nuts and crust (do not mix).
Bake for about 50-60 minutes, or until filling is set and slightly puffed.
Transfer to a rack and cool completely.
Delicious!
Bake sweet potatoes until tender. Let cool slightly, peel.
Mash with salt, butter, and maple syrup.
Add cinnamon to taste then continue to mash with the milk or half-and-half to desired consistency.
Stir in dark brown sugar, maple syrup, and salt. Bring mixture
Combine apples, water, maple syrup, cinnamon stick, and nutmeg in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Remove cinnamon stick and season with salt. Blend with an immersion blender to the desired consistency.