Maple Butter Pecan Shake Recipes

MAPLE PECAN MILKSHAKE

Maple Pecan Milkshake image

Provided by Trisha Yearwood

Time 5m

Yield 4 servings

Number Of Ingredients 4

Ingredients

2 pints butter pecan ice cream
1 1/2 cups almond milk
1/2 cup high-quality maple syrup
4 chewy pecan clusters, such as Goo Goo Clusters, roughly chopped

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

Maple Pecan Butter image

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

Ingredients

1/2 cup unsalted butter, softened
2 medium shallots, minced
1/4 cup toasted chopped pecans
1 tablespoon maple syrup
1 teaspoon chopped fresh thyme
1/8 teaspoon salt

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

Maple Shake image

Provided by Sandra Lee

Categories dessert

Time 2m

Yield 2 servings

Number Of Ingredients 5

Ingredients

2/3 cup low-fat milk (1/2 cup if adding vodka)
2 cups butter pecan light ice cream
2 tablespoons maple syrup
1 teaspoon almond extract
2 shots vanilla vodka, optional

Steps:

Combine all ingredients in a blender. Blend for 1 minute, until smooth.
Pour into glasses and serve with straws.

MAPLE-PECAN SCONES

Maple-Pecan Scones image

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

Ingredients

1 cup heavy cream
3 tablespoons maple syrup
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into 1/4-inch pieces
½ cup chopped pecans, toasted
¼ cup confectioners' sugar
2 tablespoons confectioners' sugar
2 tablespoons maple syrup

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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