Maple Cashew Goodies Recipes

MAPLE CASHEW CRISPS

Steps:

• Cream butter and sugar until light and fluffy.
• Add vanilla and egg and mix until combined.
• Stir in chopped cashew pieces.
• Add the flour and mix on low to form a soft dough.
• Place in fridge for at least 30 minutes to allow dough to firm up.
• Preheat oven to 375°.
• Form dough into 1 inch balls and roll in maple sugar.
• Place dough balls onto ungreased baking sheet and press a cashew half firmly into the top of each cookie.
• Bake for 12 - 15 minutes or until lightly browned.
• Allow to cool on baking sheet for a few minutes before transferring to a wire rack.

MAPLE-SPICE CASHEW BRITTLE

Steps:

• Grease a 15x10x1-in. pan with 1 teaspoon butter., In a microwave-safe 8-cup glass measuring bowl, mix sugar and corn syrup until blended. Microwave, uncovered, on high for 3 minutes; stir. Microwave, uncovered, on high 2-1/2 minutes longer. Stir in cashews, cinnamon, cayenne, salt and remaining butter., Microwave, uncovered, on high for 2 to 2-1/2 minutes or until mixture turns a light amber color (mixture will be very hot). Quickly stir in baking soda and maple flavoring (mixture will foam). Immediately pour into prepared pan, spreading with a metal spatula. Cool completely., Break brittle into pieces. Store between layers of waxed paper in an airtight container.

CHOCOLATE, CASHEW, AND MAPLE PIE

Steps:

• Make crust:
• In food processor, pulse flour and salt until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and pulse or gently stir with fork until incorporated.
• Squeeze small handful of dough: If it doesn't hold together, add more ice water 1/2 tablespoon at a time, pulsing or stirring until incorporated. Do not overwork dough, or pastry will be tough.
• Turn dough out onto lightly floured work surface, gather into ball, and flatten into disk. Wrap in plastic wrap and chill until firm, about 1 hour. (Dough can be made ahead and frozen up to 1 week. Defrost in refrigerator before proceeding.)
• On lightly floured surface, roll out dough to 12-inch round, then transfer to pie pan. Trim edge, leaving 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with fork, then chill shell 30 minutes. (Shell can be assembled to this point ahead: Wrap entire pan well in plastic wrap and refrigerate up to 2 days, or freeze up to 1 week. Defrost in refrigerator before continuing.)
• While shell chills, preheat oven to 425°F.
• Line shell with foil and fill with pie weights or dried beans, then bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 7 minutes more. Cool on rack.
• Make filling and bake pie:
• In medium saucepan over moderately high heat, simmer maple syrup, uncovered, until reduced to 3/4 cup, about 10 minutes. Carefully whisk in butter (mixture may splatter), then sugar and salt. Remove from heat and let cool to warm room temperature.
• In medium bowl, whisk together eggs and brandy. Whisk egg mixture into cooled maple syrup mixture.
• Preheat oven to 325°F. Spread chopped chocolate in even layer over bottom of prepared crust. Sprinkle nuts in second even layer, then pour filling over nuts. Bake until filling is puffed and center is just set, 45 to 60 minutes. Cool in pan on rack. (Pie can be made up to 1 day ahead. Let cool, then cover loosely and store at room temperature.)
• To serve:
• Using electric mixer, beat crème fraîche until it holds soft peaks. Serve with pie.

MAPLE CASHEW GOODIES

Steps:

• Place mini baking cups onto large baking sheet or jelly-roll pan; set aside.
• Microwave marshmallow creme and butter in large microwave-safe bowl on high, stirring once, until melted. Stir in maple flavoring until well mixed. Stir in powdered sugar until well mixed. Place mixture onto waxed paper; knead by hand until smooth dough forms.
• Shape dough into 36 [about 1/2 inch] balls. Place onto waxed paper.
• Combine chocolate chips and shortening in medium microwave-safe bowl. Microwave on high, stirring occasionally, until melted and smooth.
• Place one ball on small spoon; dip each maple ball into chocolate mixture. Place coated ball into each paper cup.
• Stir chopped cashews into remaining chocolate in bowl. Spoon about 1 rounded teaspoon cashew mixture over each ball, covering entire ball. Let stand until chocolate is set.
• Store between sheets of waxed paper in container with tight-fitting lid at room temperature up to 5 days.