mall bowl, whisk eggs. Add maple extract and whisk until well
For the maple icing, beat cream cheese, 2 tbsp maple syrup and lemon zest
ire rack.
For the maple icing, beat butter, sifted powdered sugar
nd fluffy.
Add the maple syrup and beat for about
Beat in 1/2 teaspoon maple flavor and the egg until
ool for frosting with maple icing. Icing Mix ingredients for Icing together till spreadable
For Maple Bars: In saucepan scald milk.<
nd cool completely.
For icing: melt butter in heavy medium
ot, dip the donuts into Maple Glaze, then into bacon pieces
Cream oleo until soft; add powdered sugar gradually and beat until creamy.
Add egg, maple syrup and soda.
Mix in flour.
Add nuts.
Pour into an 8 x 8-inch greased pan.
(I had to use a pan much smaller than this size.)
Bake at 375\u00b0 for 15 to 20 minutes. Cut into squares while warm and roll in powdered sugar.
I put maple icing and walnuts on mine on top.
Combine all ingredients.
Mix until smooth.
Add syrup until icing is of right consistency.
n pan.
Spread with Maple Icing.
Cut into bars.
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.
nd sugar.
Add the maple syrup; stir in the eggs
Boil maple syrup in small pan until it forms a 3-inch hair. Pour slowly, beating constantly, onto stiffly beaten egg white to which salt has been added.
When cool enough, spread on top of cake.
Pour maple syrup into a small saucepan. Heat to between 223 and 234 degrees F (106 to 112 degrees C), or until fine threads form when dripped from a spoon. If it reaches the temperature before your egg whites are ready, remove from heat, and set aside.
In a medium bowl, whip the egg whites with salt until they can hold a peak. Gradually drizzle in the hot syrup while continuing to whip until thick and fluffy.
I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
lended. Add heavy cream and maple flavoring. Stir well to combine
4 cups for 1/2 recipe) . Stir until just mixed, cover
r lightly grease muffin tins (recipe makes 24 full-sized or