ALMOST-FAMOUS MAPLE-BUTTER BLONDIES
When two brothers opened the first Applebee's in 1980, they gave it the clunky name T.J. Applebee's Rx for Edibles & Elixirs. The name changed six years later, but the chain's insanely popular Maple-Butter Blondies didn't come along until 2004. They're made with walnuts and white chocolate and served in a sizzling skillet with ice cream and maple-butter sauce. Applebee's sells about 2.5 million of the sundaes every year, and readers like Julie Thornton of Dover, PA, have been begging us to track down the recipe. The eatery's Kansas headquarters refused to reveal it, so Food Network Kitchens engineered this spot-on imitation.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 9 blondies
Number Of Ingredients 15
Steps:
- Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.
- Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.
- Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.
- Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.
- Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.
APPLEBEE'S MAPLE BUTTER SAUCE
The perfect accompaniment to Applebee's Walnut Blondies. It would also be fabulous over vanilla ice cream. Posted from an online copycat source in response to a recipe request.
Provided by Molly53
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine syrup and butter, cook over low heat until butter is melted.
- Stir in brown sugar until dissolved.
- Add walnuts, if desired.
Nutrition Facts : Calories 516.5, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 185, Carbohydrate 80.7, Sugar 75.6, Protein 0.2
EASY MAPLE BUTTER SAUCE
This is a quick and easy sauce to serve over ice cream or pound cake. Add some chopped toasted walnuts or pecans to finish.
Provided by Cookin-jo
Categories Sauces
Time 8m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- In a small saucepan bring maple syrup and butter to a boil over medium heat.
- Boil for 3 minutes, stirring constantly.
- Cool to room temperature.
- Whisk in cream.
- Store in the refrigerator.
Nutrition Facts : Calories 104.2, Fat 3.8, SaturatedFat 2.4, Cholesterol 11.9, Sodium 17.9, Carbohydrate 18.1, Sugar 16, Protein 0.1
VANILLA MAPLE SAUCE
Provided by Food Network
Number Of Ingredients 7
Steps:
- Pour off most of the fat from the roasting pan. Add garlic, and place pan over medium heat. Cook for 1 minute, stirring. Pour in the stock and scrape up any brown bits from the bottom of the pan. Pour the contents of the pan into a small saucepan. Add the wine, maple syrup, and vanilla and cook over medium-high heat, stirring often, until the flavors are concentrated and the sauce starts to become syrupy. Taste for salt and pepper and stir in optional butter if you want a silkier sauce.
MAPLE BUTTER FOR NEIL'S PANCAKES
Maple butter adds subtle sweetness to Neil's Pancakes, the award-winning breakfast favorite from Clinton Street Baking Company owner Neil Kleinberg. The recipe appears in his "Clinton Street Baking Company Cookbook."
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Heat maple syrup in a small saucepan over medium heat. Add cold butter to warm syrup, whisking until sauce is smooth and all of the butter is incorporated. Remove from heat and keep warm until ready to use. Maple Butter can also be kept refrigerated, in an airtight container, for up to two months. Reheat before using, but never bring to a boil.
BROWN BUTTER GARLIC-MAPLE BOURBON SAUCE
This is a sweet sauce that goes well with salmon, pork chops, chicken, and probably shrimp, too! The crushed red pepper adds some sweet heat.
Provided by SZYQ1
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in a stainless steel skillet over medium heat. Cook, stirring occasionally, until butter turns a golden brown color, 5 to 7 minutes. Butter will foam and then settle down.
- Add garlic and saute until fragrant, 30 to 60 seconds. Stir in crushed red pepper. Reduce heat to medium-low. Stir in maple syrup and lemon juice until combined.
Nutrition Facts : Calories 96.8 calories, Carbohydrate 7.5 g, Cholesterol 20.3 mg, Fat 7.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 4.9 g, Sodium 2.2 mg, Sugar 6.1 g
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