Maple Nut Butter Recipes

Steps:

• Blend butter and sugar.
• Stir in maple syrup and beat until frosting is smooth and fold in nuts.
• Note: this recipe fills and frosts 2 8 or 9in cakes or 1 9x13in cake.

Steps:

• In a bowl, blend the butter, maple syrup, and allspice together until light and smooth. Refrigerate and use as a spread or melt and drizzle over pancakes, grilled sweet potatoes or popcorn.

Steps:

• Preheat oven to 350 degrees F.
• Combine butter, egg, milk, maple syrup and vanilla. Add chopped nuts and gently pour into tart shell. Garnish with extra nuts if you like.
• Bake for 25 to 30 minutes until top of tart is puffed and bubbly and crust is starting to brown. Cool for 20 minutes before removing from tart pan.
• Can be served warm or at room temperature. Add a dollop of whipped cream for an extra special treat

Steps:

• In a small bowl, stir together 1/2 cup chopped toasted pecans, 1/2 cup softened butter, and 1 tsp.
• maple syrup.
• Chill if not using immediately.
• Soften to room temperature before use.

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.

Steps:

• Sour Cream Pastry:.
• In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough.
• Press into disc; wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.).
• On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, re rolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes.
• Meanwhile, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt. Divide walnuts, currants and raisins among pastry shells. Spoon scant 1/4 cup filling into each shell.
• Bake in 350 º F (180 º C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.).
• Additional information :
• Maple Chocolate Butter Tarts:.
• Replace currants and raisins with 1/2 cup chopped bittersweet chocolate or semisweet chocolate chips.
• Maple Pecan Butter Tarts:.
• Omit walnuts and currants. Add 1/2 cup chopped pecans.
• Nut-Free Raisin-Free Maple Butter Tarts:.
• Omit walnuts, currants and raisins.

Steps:

• In a bowl, beat butter until smooth. Gradually add syrup, continuing to beat until smooth. Freeze in small portions.

Steps:

• Line a baking sheet with aluminum foil; spray lightly with cooking spray. Reserve 2 tablespoons of almonds and sprinkle the rest evenly over the foil.
• Combine brown sugar and maple syrup in a 2-quart saucepan over medium heat. Cook and stir until sugar is dissolved and caramel mixture comes to a full boil, about 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Turn oven off once preheated; place prepared baking sheet in the oven to warm.
• Attach a candy thermometer to the saucepan with the caramel mixture. Add butter. Cook, stirring occasionally, until the mixture reaches 300 degrees F (149 degrees C) or until a small amount dropped into ice water forms a hard, brittle strand, about 20 minutes.
• Remove baking sheet from the oven and immediately pour the caramel mixture over the almonds. Spread evenly to about 1/4-inch thickness. Sprinkle remaining almonds and chocolate chips over open spaces. Spread chocolate evenly once melted. Let brittle cool completely, at least 30 minutes. Break into pieces.

Steps:

• Combine flour and 2 tbsp brown sugar; cut in butter until coarse crumbs.
• Press into an ungreased 9x9 or 11x7 bar pan.
• Bake at 350 degrees for 15 minutes.
• Beat eggs with 1/2 cup brown sugar, add the nuts, syrup, melted butter and vanilla. Pour over the crust.
• Return to the oven for 25 more minutes or until set.
• Cool slightly before cutting into bars.

Steps:

• In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.