Cinnamon Maple Cream Topping Recipes

MAPLE CINNAMON GLAZE FOR CAKES ETC.

Steps:

• In small bowl whisk ingredients til smooth and creamy.
• Add more powdered sugar if too thin.
• Add more maple syrup (or heavy cream or milk) a teaspoons at a time if too thick.
• Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!

CINNAMON-MAPLE CREAM TOPPING

Steps:

• In large bowl, beat whipping cream with electric mixer on medium speed about 1 minute or until cream begins to thicken, then on high speed until soft peaks form.
• Gradually beat in syrup and 1/2 teaspoon cinnamon, scraping bowl once, until blended and stiff peaks form. Refrigerate until ready to serve. Garnish with pecans.

CRANBERRY APPLE CRISP WITH CINNAMON MAPLE CREAM

Steps:

• Preheat oven to 375°.
• To prepare maple cream, combine whipped topping, syrup, and 1/8 teaspoon cinnamon. Cover and chill.
• To prepare filling, combine dried cranberries and brandy in a small bowl. Microwave on high for 30 seconds, and set aside.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add apple and juice; sauté 3 minutes.
• Stir in cranberry mixture, granulated sugar, and next 6 ingredients (through nutmeg).
• Spoon apple mixture into an 11 x 7-inch baking dish or shallow 2-quart baking dish coated with cooking spray.
• To prepare topping, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife.
• Combine flour, 1/3 cup brown sugar, and 1/4 teaspoon salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
• Add oats and walnuts; toss well. Sprinkle over apple mixture.
• Bake at 375° for 30 minutes or until bubbly and topping is browned. Serve with maple cream.

MAPLE CRUNCH CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sliced apples in a large bowl, and toss with 4 tablespoons sugar and 1 teaspoon cinnamon. Melt 1/4 cup butter in a large skillet over medium heat. Saute apples until tender, 10 to 15 minutes. Allow to cool.
• To make the Streusel Topping: In a medium bowl, mix together oatmeal, flour, 1/2 cup sugar and 1 teaspoon cinnamon. Drizzle with1/4 cup melted butter, and mix with the fork until mixture resembles chunky crumbs, or granola. If mixture seems too moist, add a little oatmeal or flour until the consistency is right. Sprinkle crumbs onto an ungreased jellyroll pan. Bake in preheated oven for 20 to 25 minutes, stirring every 8 minutes or so, until light golden brown and crunchy. Transfer to a bowl and let cool.
• To make Maple Cream Filling: In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and maple extract. Add remaining 1/2 cup milk, and beat until smooth. Spread cream cheese mixture into pie shell and refrigerate until apples are cool.
• After apples have cooled, remove them from skillet with a slotted spoon and transfer to a bowl. Reserve remaining apple syrup to drizzle over streusel. Arrange cooled apples over maple cream, then sprinkle with cooled streusel. Drizzle the reserved apple syrup over the top and refrigerate at least 2 hours before serving in order to allow the maple cream to firm up.

WARM CINNAMON-APPLE TOPPING

Steps:

• In a 3-qt. slow cooker, toss apples and pears with lemon juice. Mix brown sugar, maple syrup, butter and cornstarch; pour over fruit. Stir in pecans, raisins and cinnamon sticks., Cook, covered, on low until fruit is tender, 3-4 hours. Discard cinnamon sticks. Serve with cake or ice cream.