tbsp of the melted butter in a medium bowl until
ell, set aside.
Melt butter, add brown sugar and mix
NOTE: USE REAL BUTTER AND PURE MAPLE SYRUP (DON'T EVEN THINK
et aside.
Add melted butter, brown sugar, beaten eggs, and
Preheat oven to 400\u00b0F.
Mix together all ingredients in the order given.
Pour into greased 8\" or 9\" iron skillet.
Bake 35 minutes. Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.
Serve warm with Maple Butter.
MAPLE BUTTER:
Allow butter to soften to room temperature.
In mixer, (use a paddle attachment if available) whip butter & Salt until creamy.
Slowly drizzle syrup into mixture until well blended.
n maple syrup.
Meanwhile, in a stand mixer, cream butter and
br>For the whipped maple butter, beat the butter in a medium bowl
Using pastry blender, cut in butter and lard until in fine
To prepare Apple Butter Sauce: blend the mayo, butter and tarragon in a
Maple butter: In a small saucepan, bring the maple syrup to a boil and
side.
Whip together the butter and sugar in a standing
Maple butter:
Combine butter and maple syrup in a small saucepan
an.
For the maple cream cut the butter into cubes and
dd brown sugar to melted butter and mix well. Then add
edium-high heat, bring the maple syrup and corn syrup to
Bring water and salt to boiling in a medium size heavy saucepan.
Add carrots; return to boiling.
Cover; simmer 15 minutes or until carrots are just tender.
Drain thoroughly.
Cook maple syrup, butter, marjoram, salt and pepper in a large skillet over low heat 2 to 3 minutes or until bubbly and caramel-like in consistency.
Add carrots; toss gently to coat in the maple butter. Cook over high heat, tossing gently, until carrots are glazed and liquid is absorbed.
rownies:
In mixer blend butter, and brown sugar.
Then
Combine syrup and butter, cook over low heat until butter is melted.
Stir in brown sugar until dissolved.
Remove from heat and beat in cream cheese and maple extract until smooth.
Heat again either over low heat or in the microwave at short intervals to reach desired sauce consistency.
Serve over blondies topped with vanilla ice cream.
Should be enough sauce to generously top a 9 X 13 inch pan recipe.
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.
cream the butter or margarine and sugar.
Add the maple syrup