MAPLE WALNUT SYRUP
This is a good syrup that can be used in many ways. This recipe gives instructions for canning. It will make 4 half-pints.
Provided by Sharon123
Categories Sauces
Time 40m
Yield 4 half pints
Number Of Ingredients 5
Steps:
- Combine corn syrup, maple syrup, water and sugar in a saucepot.
- Bring to a boil, stirring occasionally.
- Reduce heat and simmer syrup until it begins to thicken, about 15 minutes.
- Stir in nuts; cook 5 minutes.
- Ladle hot syrup into hot jars, seaving 1/4-inch headspace.
- Adjust two-piece caps.
- Process 10 minutes in a boiling-water canner.
- Yield: about 4 half-pints.
Nutrition Facts : Calories 1016.1, Fat 38.3, SaturatedFat 3.6, Sodium 11.3, Carbohydrate 175.4, Fiber 3.9, Sugar 105.1, Protein 8.9
MAPLE-WALNUT COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the maple syrup, egg, vanilla and maple extract. (The mixture may look curdled.) Reduce the mixer speed to medium low; add the flour mixture and beat until combined. Cover and refrigerate until the dough is no longer sticky, about 30 minutes (it will still be soft).
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Put the turbinado sugar in a shallow dish. Roll tablespoonfuls of the dough into 1-inch balls, then roll in the turbinado sugar. Press a walnut half into the center of each cookie and arrange 2 inches apart on the prepared baking sheets.
- Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
MAPLE GLAZED WALNUTS
Provided by Ellie Krieger
Categories appetizer
Time 15m
Yield Six 1/3 cup servings
Number Of Ingredients 3
Steps:
- Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.
MAPLE-WALNUT GRANOLA
A friend brought this out for our kids to snack on while we chatted but I could not stop eating it by handfuls myself. I like the simplicity of it.
Provided by Kitchen Witch Steph
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees.
- Combine oats, walnuts, cinnamon, nutmeg, and salt together in a large bowl.
- In a separate bowl,mix maple syrup, vanilla, and oil.
- Pour syrup mixture over oat mixture and combine until all ingredients are well incorporated.
- Spread mixture onto parchment paper lined baking sheet and bake 15 minutes.
- Stir and return to the oven 10 minutes longer.
- Remove from oven and allow to cool completely.
- Granola may be stored up to 2 weeks in an airtight container.
MAPLE FLAN IN A WALNUT CRUST
Provided by Claudia Fleming
Categories Milk/Cream Food Processor Egg Nut Dessert Bake Almond Walnut Fall Chill Maple Syrup
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- 1. To prepare the flan, place the maple syrup in a large, heavy saucepan. Set it over low heat and let simmer until the syrup is reduced by a quarter (to 3/4 cup), 15 to 20 minutes.
- 2. Add the cream to the syrup and stir until mixture is smooth and comes back to a simmer.
- 3. In a large bowl, whisk the egg yolks until smooth. Add a little of the hot maple cream into the eggs to warm them, whisking constantly to keep the yolks from curdling. Pour the mixture into the saucepan, whisking the cream constantly. Strain the mixture into a bowl, stir in the salt, and chill for at least 2 hours and up to 5 days.
- 4. Preheat oven to 300°F. Place 1/4 cup water in a small saucepan over medium heat, then add the sugar and corn syrup. Raise the heat to high and cook, swirling the pan occasionally, until the mixture becomes a dark amber caramel, 7 to 10 minutes. Immediately pour the caramel into an 8-inch round nonstick cake pan, tilting to make sure the sides are well coated. Work quickly so the caramel doesn't harden. If it does, rewarm it over low heat.
- 5. Pour the maple custard into the caramel-coated cake pan. Place it in a baking pan and carefully move it to the oven rack. Pour enough very hot water into the baking pan to reach two thirds of the way up the side of the cake pan. Cover the baking pan with foil and prick all over with a fork. Bake the flan for about 1 hour, then lift off a corner of the foil to vent the steam. Re-cover the pan and continue to bake until the flan is set around the edges but still slightly jiggly in the center, about 45 minutes longer. Remove the flan from the baking pan and transfer to a rack. Let cool at room temperature, then cover and refrigerate overnight.
- 6. To prepare the walnut crust, preheat oven to 350°F. Spread the nuts out on a baking sheet and toast them in the oven, stirring once or twice, until they smell nutty, about 10 minutes. Transfer the pan to a wire rack to cool.
- 7. Using a food processor, pulse the walnuts until they are finely ground, then reserve. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners' sugar until combined, about 1 minute. Beat in the egg. In a medium bowl, whisk together the flour, almond flour, walnuts, and salt. Add the flour mixture to the butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until the dough just holds together. Scrape the dough onto a piece of plastic wrap and form it into a disk. Wrap it and chill for at least 1 hour, until firm.
- 8. Preheat oven to 325°F. On a lightly floured surface, roll out the dough 1/8 inch thick into a 12-inch round. Fit the dough into a 9-inch quiche pan. Trim away any excess dough, then use a fork to prick the crust all over. Bake the tart crust until it's pale golden, about 25 minutes. Transfer the pan to a wire rack to cool. (The tart shell can be made 8 hours ahead and kept at room temperature or frozen.)
- 9. To unmold the flan, run a small knife around the sides of the cake pan, then invert the flan into the baked tart shell. Serve with whipped crème fraîche, if desired.
- Variation
- For individual flans without crust, divide the caramel and then the maple custard evenly among eight 4-ounce glass or ceramic ramekins. Bake as directed for 1 hour and 30 minutes, venting the steam after 45 minutes.
MAPLE-WALNUT BLONDIES
An autumnal riff on classic blondies, these are a treat for the true maple fanatic. Adding maple syrup to the batter and toasting the walnuts in maple syrup gives the blondies double the maple flavor, while a splash of bourbon in the batter mellows the sweetness. Make sure to underbake these slightly: The key to moist, chewy blondies is to take them out just before they're fully baked. Refrigerate the blondies for optimal chewiness; they're especially good straight from the fridge.
Provided by Lidey Heuck
Categories cakes, cookies and bars, dessert
Time 30m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees. Grease an 8-by-8-inch pan with butter and line with parchment paper, leaving overhang on two sides.
- Make the optional maple nuts: In a small sauté pan, heat the walnuts, 1 tablespoon maple syrup and a pinch of salt over medium heat. Cook, tossing often, until the nuts are lightly toasted and the bottom of the pan looks dry, about 3 to 4 minutes. Transfer the walnuts to a cutting board to cool, roughly chop, and set aside.
- In a large bowl, combine the 1/2 cup butter, brown sugar, 2 tablespoons maple syrup, egg, vanilla and bourbon, if using, and whisk until smooth. Add the flour, salt, baking powder and nutmeg, and stir with a wooden spoon until just combined.
- Transfer the batter to the prepared pan and smooth with a spatula. Sprinkle the walnuts, if using, evenly on top. Bake for 21 to 23 minutes, until the bars are just starting to brown at the edges. They should seem slightly underbaked and will firm up as they cool.
- Sprinkle the blondies lightly with salt, allow to cool to room temperature in the pan. When completely cool, remove from the pan using the parchment paper, then cut into squares and serve.
MAPLE, WALNUT, AND FLAXSEED PANCAKES
Categories Egg Nut Breakfast Brunch Christmas Low Fat Quick & Easy New Year's Day Walnut Fall Winter Healthy Maple Syrup Bon Appétit
Yield Makes about 12
Number Of Ingredients 11
Steps:
- Whisk flour, flaxseed meal, walnuts, baking powder, baking soda, and salt in medium bowl to blend. Whisk buttermilk, 1/4 cup maple syrup, and egg in another medium bowl. Add buttermilk mixture to dry ingredients and whisk just until incorporated.
- Brush large nonstick skillet lightly with vegetable oil and heat over medium heat. Working in batches, add batter to skillet by scant 1/4 cupfuls. Cook until bubbles appear on surface of pancakes and undersides are golden brown, about 2 minutes. Turn pancakes over and cook until golden on bottom, about 2 minutes. Brush skillet lightly with vegetable oil as needed before adding each batch. Transfer pancakes to plates. Serve with additional maple syrup.
- *Sold at natural foods stores and some supermarkets. If flaxseed meal isn't available, buy flaxseeds and use a spice grinder or coffee mill to grind them into a fine powder
WORLD'S EASIEST MAPLE WALNUT FUDGE
This has got to be the worlds easiest fudge to make, only 3 ingredients. Make sure to use fresh walnuts and pure maple syrup. The better the quality the better the fudge....Enjoy! Please do not substitute the whipping cream for any other type of cream, it will not work.... it requires heavy cream... to set.
Provided by Baby Kato
Categories Candy
Time 40m
Yield 1 lb, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Line a large platter with plastic wrap.
- Pour the maple syrup and whipping cream into a deep pan.
- Properly fix the candy thermometer in the pan so not to touch the sides of the pan, or the bottom of the pan, leave at least a half inch space from the bottom of the pan.
- Cook on medium-high heat.
- Occasionally stir gently until thermometer reads 235 degrees (this will take about 20 - 35 minutes).
- Remove from heat and pour into a large bowl, make sure not to scrap the bottom of the pot.
- Allow the fudge mixture to cool for 5 minutes without stirring.
- With a wooden spoon gently stir the chopped walnuts into the fudge for about 3 - 4 minute.
- When fudge starts to hold its shape without stirring gently scrap onto prepared platter, score into squares and store in a n airtight container.
Nutrition Facts : Calories 806.1, Fat 41.2, SaturatedFat 15.5, Cholesterol 81.5, Sodium 42.1, Carbohydrate 111.3, Fiber 2, Sugar 96, Protein 5.7
MAPLE WALNUT BROWNIES
I like maple syrup. And walnuts. Brownies too. I REALLY like these Maple Walnut Brownies from the King Arthur Flour Baker's Catalogue. These dense, chewy bars are a nice change of pace from the usual pumpkin- and apple-based fall desserts.
Provided by chiclet
Categories Bar Cookie
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Lightly grease an 8" square pan.
- Whisk together flour, salt, and baking powder; set aside.
- Melt butter and brown sugar together in the microwave or over a burner; remove from heat and stir in the syrup. Allow the mixture to cool to lukewarm (I let it sit for about an hour).
- Stir in the eggs one at a time, then the maple flavor.
- Stir in the dry ingredients, and finally the walnuts.
- Pour into prepared pan, and bake 25 minutes, just until the edges pull away from the sides of the pan. Remove from oven and cool before cutting and glazing.
- To make the glaze: Whisk all three ingredients together, adding more liquid if necessary to make a pourable glaze.
Nutrition Facts : Calories 211.4, Fat 8.6, SaturatedFat 3.3, Cholesterol 34.8, Sodium 134.7, Carbohydrate 32, Fiber 0.6, Sugar 23, Protein 2.7
MAPLE-WALNUT ESPRESSO TORTE
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Bring all ingredients to boil in heavy medium saucepan over medium-high heat, stirring until sugar dissolves. Boil until syrup thickens slightly and is reduced to 1 generous cup, about 5 minutes. Set aside.
- Preheat oven to 325°F. Lightly oil inside of 8-inch springform pan. Line bottom with parchment paper. Blend 2 cups walnuts and matzo meal in processor until nuts are finely ground. Using electric mixer, beat eggs, maple syrup, sugar, and salt in large bowl at high speed 5 minutes. Add espresso, lemon peel, and cardamom and beat until beginning to thicken, about 5 minutes longer. Gently fold in nut mixture in 4 additions. Pour batter into prepared pan.
- Bake torte until brown on top and tester inserted into center comes out clean, about 40 minutes. Transfer torte to rack. Spoon 4 tablespoons syrup over hot torte. Decorate top with walnut halves. Cool completely in pan on rack. (Can be made 1 day ahead. Cover remaining syrup and torte separately and let stand at room temperature.)
- Cut around pan sides to loosen torte. Remove pan sides. Cut torte into wedges. Serve with remaining syrup and whipped topping, if desired.
- *Kosher-for-Passover nondairy topping mix is usually available in the frozen foods section of kosher markets and some supermarkets. Prepare it according to directions on the label.
MAPLE-WALNUT SAUCE
Serve this sweet sauce with our Buttermilk Waffles.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 7m
Number Of Ingredients 2
Steps:
- In a small saucepan, combine pure maple syrup and chopped walnuts. Heat over medium, about 2 minutes.
Nutrition Facts : Calories 203 g, Fat 7 g, Protein 2 g
MAPLE WALNUT MUFFINS
Make and share this Maple Walnut Muffins recipe from Food.com.
Provided by Lorac
Categories Quick Breads
Time 50m
Yield 20 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Grease or paper line 20 muffin cups.
- Spread walnuts on a baking sheet, toast in the oven 5 minutes, cool and coarsely chop.
- In a bowl, sift together flour, baking powder, baking soda and salt.
- In a larger bowl, combine sugars, syrup and butter, beat with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating to mix thoroughly after each addition.
- Pour half of the buttermilk and half of the flour mixture into the butter mixture and stir until blended, repeat with the remaining ingredients.
- Fold in the walnuts and fill muffin cups 2/3 full.
- Bake 20 to 25 minutes, remove and let stand 5 minutes before transferring to a cooling rack.
Nutrition Facts : Calories 217.2, Fat 11.9, SaturatedFat 4.7, Cholesterol 48.6, Sodium 161.2, Carbohydrate 24.4, Fiber 0.9, Sugar 11.3, Protein 4.2
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