atter.
For the whipped maple butter, beat the butter in a medium bowl
For the whipped praline butter, beat the butter in a medium bowl with
tbsp of the melted butter in a medium bowl until
ell, set aside.
Melt butter, add brown sugar and mix
quare cake pan.
Beat butter, sugar and egg yolk until
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.
To make the whipped blueberry butter: Chop the blueberries up into
For the Whipped Maple Pecan Butter, beat softened butter with maple syrup until light and fluffy
an.
For the maple cream cut the butter into cubes and
n maple syrup.
Meanwhile, in a stand mixer, cream butter and
Whip the butter with an electric mixer until fluffy.
Slowly drizzle-in the maple syrup.
Soak gelatin in cold water. Then add a few drops of hot water to dissolve.
Cool slightly and add to butter. Beat well.
Store in the refrigerator in a container with a tight-fitting lid.
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
Maple butter:
Combine butter and maple syrup in a small saucepan
side.
Whip together the butter and sugar in a standing
dd brown sugar to melted butter and mix well. Then add
edium-high heat, bring the maple syrup and corn syrup to