Maple Butter Pecan Shake Recipes
MAPLE PECAN MILKSHAKE
Steps:
- Add the ice cream, almond milk, 1/4 cup of the maple syrup and half of the pecan clusters to a blender and pulse until mostly smooth; there will be still some pecan cluster pieces. Divide among 4 glasses and sprinkle with the remaining maple syrup and pecan clusters.
MAPLE PECAN BUTTER
Use on sweet potatoes, roasted pumpkin or roasted winter squash. Can keep refrigerated for 1 week or frozen for up to 2 months. Slice off pieces as you need it. Perfect to make ahead to make your autumn cooking easier! From Fine Cooking. nt
Provided by PalatablePastime
Categories Low Protein
Time 15m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Sauté shallots in one tablespoon of the butter until caramelized and almost crisp, and allow to cool.
- Fold all ingredients together and chill.
- When almost firm, place flavored butter onto wax paper and roll into a log.
- Seal in plastic wrap and refrigerate or freeze until needed (can cut off portions of the roll and keep the rest frozen).
- Let butter soften before using for best flavor.
MAPLE SHAKE
Steps:
- Combine all ingredients in a blender. Blend for 1 minute, until smooth.
- Pour into glasses and serve with straws.
MAPLE-PECAN SCONES
This scone recipe uses heavy cream, maple syrup, and cold butter. Using a food processor makes it fast to incorporate the cold butter. Be sure to toast the pecans to bring out the flavor.
Provided by Michaunp
Categories Scones
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Whisk cream and 3 tablespoons maple syrup together in a bowl.
- Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
- Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
- Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
- Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
- While the scones are cooling, whisk 1/2 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
- Drizzle glaze over scones.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 40.2 g, Cholesterol 59.8 mg, Fat 23.4 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 11.9 g, Sodium 342.3 mg, Sugar 13.5 g
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