Frosted Maple Pyramids Recipes
FRENCH CANADIAN FROSTED MAPLE GINGERBREAD
Molasses, ginger and maple syrup are inextricably linked with early Canadian foods. This recipe is from The Canadian Cookbook.
Provided by Lynn Clay
Categories Sweet Breads
Time 55m
Number Of Ingredients 13
Steps:
- 1. Sift together the flour, soda, ginger and salt.
- 2. Beat the egg until it is foamy, then gradually beat in the maple syrup, sour cream, and butter.
- 3. Gradually add the dry ingredients, beating until well blended.
- 4. Pour into a greased and lightly floured 11 x 7 x 1 1/2 inch baking pan.
- 5. Bake at 350 F for 30 to 40 minutes, or until cake pulls away from the sides of the pan.
- 6. Remove from the oven and let it cool.
- 7. Combine all the frosting ingredients in a bowl, beat with an electric mixer until smooth, creamy and of spreading consistency.
- 8. Place the icing in big swirls on the cake and sprinkle to taste with chopped walnuts.
MAPLE ROASTED ALMONDS
This was posted in our local newspaper's "Food" section. I couldn't resist, and had to add this to my cookbook. From: The Ottawa Citizen, Dec. 10/ 2003
Provided by Nat Da Brat
Categories Lunch/Snacks
Time 30m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 350 F.
- Toss almonds with maple syrup and salt.
- Add oil last, and toss to coat.
- Spread coated almonds on baking sheet lined with parchmment paper.
- Bake until roasted and syrup has thickened, stirring occasionally, about 20 minutes.
- Be careful not to let them burn, which can easily happen with maple syrup.
- Let cool on pan.
- Break apart any clumps while still a bit warm or the sugar will crack off.
- When completely cool, store in airtight container at room temp.
- Keeps 1 month.
Nutrition Facts : Calories 961.6, Fat 75.9, SaturatedFat 6, Sodium 2330.5, Carbohydrate 55.2, Fiber 16.9, Sugar 30.8, Protein 30.4
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