EASY CINNAMON MAPLE BUTTER
You have to try this on waffles, pancakes or toast! If you don't want to use a pound of butter then cut the recipe in half...also, if you are using unsalted butter then add in a pinch of salt.
Provided by Kittencalrecipezazz
Categories Low Protein
Time 5m
Yield 1 pound
Number Of Ingredients 4
Steps:
- With an electric mixer beat all ingredients until smooth and creamy in a bowl.
- Add in more cinnamon to taste if desired and mix again.
- Transfer the mixture to a crock and chill until firm.
- Keep covered with a tight fitting lid or foil when refrigerated.
BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP
Provided by Bobby Flay
Time 30m
Yield 12 pancakes (4 servings)
Number Of Ingredients 19
Steps:
- Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
- Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.
- Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.
- Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.
- Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.
SWEET POTATO GNOCCHI WITH MAPLE CINNAMON SAGE BROWN BUTTER
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 6 to 8 servings (about 105 gnocchi)
Number Of Ingredients 12
Steps:
- For the Gnocchi: Preheat the oven to 425 degrees F.
- Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork. Transfer the formed gnocchi to a large baking sheet. Continue with the remaining gnocchi.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
- For the Brown Butter sauce: While the gnocchi are cooking melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture. When the bubbles subside, toss the cooked gnocchi in the brown butter. Transfer the gnocchi to a serving dish and serve immediately.
BUTTERY MAPLE-CINNAMON SYRUP
This is a simple, delicious alternative to regular maple syrup or the store-bought artificially-flavored variety. Serve warm over French toast, waffles or pancakes. My munchkins give it four thumbs up, and I hope you enjoy it too!
Provided by MarthaStewartWanabe
Categories Sauces
Time 2m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Stove Top Instructions: In a small saucepan over medium heat, melt butter. Whisk in maple syrup and cinnamon. Warm to desired temperature and serve.
- Microwave Instructions: In a small microwave-safe bowl, microwave butter for 30 seconds until melted. Whisk in maple syrup and cinnamon. Microwave for an additional 20-30 seconds if desired until syrup reaches preferred temperature.
Nutrition Facts : Calories 128.3, Fat 8.7, SaturatedFat 5.5, Cholesterol 22.9, Sodium 78.4, Carbohydrate 13.5, Fiber 0.2, Sugar 11.9, Protein 0.1
SWEET AND HOT MAPLE-CINNAMON COMPOUND BUTTER
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 15m
Yield 1 cup compound butter
Number Of Ingredients 5
Steps:
- In a small pan, heat the maple syrup, crushed red pepper and cinnamon for 5 minutes to let the spices bloom. Take off the heat and let cool.
- Put the butter into a bowl. Add the maple syrup mixture and vanilla and whisk until uniform. Spread on toast if desired.
BLUE CORN-BLUEBERRY PANCAKES WITH ORANGE-HONEY BUTTER AND CINNAMON MAPLE SYRUP
Provided by Bobby Flay
Time 2h12m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat non-stick griddle. Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined then gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk. Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip over and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in a 200 degree oven until ready to serve. Serve 3 per person with a dollop of orange-honey butter, maple-cinnamon syrup and bananas and berries. Dust with confectioners' sugar.
- Orange-Honey Butter: Place orange juice in a small saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl, add the orange syrup, honey and salt and mix until combined. Scoop into a large ramekin, cover with plastic wrap and refrigerate until firm, about 2 hours.
- Cinnamon Maple Syrup: Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.
BUTTERMILK PANCAKES WITH BLACKBERRY-BLUEBERRY BUTTER AND CINNAMON MAPLE SYRUP
Steps:
- For the basic buttermilk pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
- Whisk together the eggs until smooth, whisk in the buttermilk and vanilla until smooth. Add the wet to the dry along with the butter and the optional ingredients, if using, and mix until just combined. (Lumps are ok). Let sit at room temperature for at least 15 minutes and up to 30 minutes before using.
- Preheat the oven to 200 degrees F. Heat a griddle, nonstick pan or cast iron pan over medium heat until evenly heated, about 5 minutes. Brush with butter and add a few teaspoons of oil.
- Drop scant 1/4 cups of the batter onto the griddle or into the pan and cook until the bottom of the pancakes are golden brown and the top surface becomes slightly dry and bubbles begin to form, about 3 minutes. Carefully flip over using a fish spatula or metal spatula and cook until the other side is lightly golden brown, about 2 minutes longer. Serve immediately slathered with the butter and drizzled with the syrup...or transfer to baking sheets in even layers and keep warm in oven.
- For the blackberry-blueberry butter (compound butter): Combine the berries, sugar and 1/4 cup of water in a medium saucepan and bring to a boil over high heat. Cook until the berries break down and the mixture thickens, about 15 minutes. Add the lemon juice and transfer to a bowl to cool. This mixture can be made 3 days in advance and can be stored, covered, in a bowl in the refrigerator.
- For a chunky butter: Combine the fruit, butter and salt in a bowl and mix until combined. For a smooth butter, combine the fruit, butter and salt in the bowl of a food processor and process until smooth.
- Serve at room temperature or scrape into a bowl, cover and refrigerate for up to 5 days or freeze up to a month.
- For the maple-cinnamon syrup (flavored syrups): Combine the syrup, cinnamon and salt in a small saucepan and bring to a boil over high heat. Remove, cover with a lid and let steep for at least 1 hour. Can be made 3 days in advance and stored covered in the refrigerator. Bring to a simmer before serving and remove and discard cinnamon sticks.
BUTTERY MAPLE SYRUP
Homemade pancake syrup.
Provided by ghanajan
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Heat brown sugar, water, white sugar, butter, and maple extract in a saucepan over medium-high heat; boil until thickened, about 3 minutes.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 39.5 g, Cholesterol 3.8 mg, Fat 1.4 g, SaturatedFat 0.9 g, Sodium 18.6 mg, Sugar 39.2 g
MAPLE WALNUT BUTTER
My father has been putting this on his pancakes, waffles, and French toast since my parents got married almost 32 years ago! (Mom always had ways of spoiling us!)...Thanks to Dad, now all the men in our family (brothers, in laws, and husbands) do the same! Mom has made this with all kinds of nuts, but walnut is Dad's favorite. Give it a try;)
Provided by JamesDeansGirl
Categories Spreads
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Place the walnuts in the workbowl of a food processor; cover and process until the nuts are ground and begin to form a paste.
- Add the butter, maple syrup, and cinnamon; cover and process until smooth and well blended, stopping the motor and scraping down the sides of the bowl once or twice.
- Store the butter in a covered container in the refrigerator; bring to room temperature before serving.
- This will keep for at least 1 week.
MAPLE CINNAMON SAGE BROWN BUTTER
Make and share this Maple Cinnamon Sage Brown Butter recipe from Food.com.
Provided by swirlycinnacakes
Categories Sauces
Time 10m
Yield 1 batch, 1 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves.
- Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown.
- Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture.
- When the bubbles subside, the sauce is done.
APPLE PANCAKES WITH CINNAMON BUTTER & SYRUP
These spiced, American-style, apple-filled pancakes make a deliciously decadent yet easy to make brunch
Provided by Sarah Cook
Categories Brunch, Treat
Time 40m
Yield Makes 15
Number Of Ingredients 13
Steps:
- To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
- Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.
- Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.
- To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.33 milligram of sodium
MAPLE CINNAMON PINWHEELS
These swirly twirls of perfection combine three of my favorite things in a cookie: cinnamon, rich maple/brown sugar sweetness and a buttery, short texture. Found in the Women's Weekly "Quick-mis Biscuits and Slices". I had Wholemeal Plain Flour on hand and I would recommend it.
Provided by memoryart07
Categories Lunch/Snacks
Time 35m
Yield 44 cookies, 44 serving(s)
Number Of Ingredients 8
Steps:
- Crumb together flour, butter and sugar with fingertips until combined. Add egg yolk and maple syrup, knead until mixture forms a ball.
- Knead dough on a lightly floured surface until smooth; cover; refrigerate for one hour or freeze for 20 minutes.
- Roll dough between the sheets of baking paper to 28cmx48cm rectangle; spread filling evenly over dough, leaving 1 cm border.
- Using paper as a guide, roll the dough tightly from long side to enclose the filling, wrap roll in plastic wrap, and refrigerate for a further 30 minutes/freeze for 20 minutes.
- Remove plastic from roll, cut roll into 1cm wide slices. Place slices about 2cm apart on oven tray covered with baking paper. Bake in a moderate oven (180 degrees fan forced) for about 15 minutes or until browned. Stand for 5 minutes before lifting onto wire racks to cool.
Nutrition Facts : Calories 85.1, Fat 4.2, SaturatedFat 0.7, Cholesterol 4.3, Sodium 41.1, Carbohydrate 11, Fiber 0.3, Sugar 4.2, Protein 1.1
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