MAPLE PEANUT MIX
Maple syrup and butter combine to coat a combination of nuts, pretzels, dried cranberries and chocolate chips. I like adding some crushed red pepper flakes for a bit of heat.-Sharlene Heatwole, McDowell, Virginia
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 10 cups.
Number Of Ingredients 7
Steps:
- Line a 15x10x1-in. baking pan with foil and grease the foil; set aside. In a large bowl, combine syrup and butter. Stir in peanuts and pepper flakes if desired. Spread mixture into prepared pan. Bake at 350° for 15 minutes or until bubbly, stirring occasionally., Transfer to a large bowl; stir in pretzels and cranberries. Spread mixture onto waxed paper; sprinkle with chips. Let stand until dry. Store in an airtight container.
Nutrition Facts : Calories 259 calories, Fat 17g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 57mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 3g fiber), Protein 8g protein.
MAPLE BACON SNACK MIX
Provided by Ree Drummond : Food Network
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Line 2 sheet pans with waxed paper, then set aside.
- Add the popcorn, bacon, pretzels and nuts to a large bowl. Mix and set aside.
- Add the sugar, butter, maple syrup, corn syrup and salt to a large, heavy-bottomed pot fitted with a candy thermometer and place over a medium-low heat. When the butter has melted, stir together, then turn up the heat to medium-high. Cook, stirring occasionally, until the candy thermometer reads "hard-crack stage" (300 degrees F), 4 to 5 minutes.
- Remove from the heat and stir in the maple extract. Carefully pour over the snack mix and toss using two wooden spoons. Transfer to the prepared sheet pans and spread out to allow it to cool, about 10 minutes. Break into clusters and transfer to a large serving bowl.
MAPLE-GLAZED SNACK MIX
I haven't met a kid yet that doesn't love this mix! My three children especially enjoy it for snacks during the school year. -Cynthia Norris,Winnetka, California
Provided by Taste of Home
Categories Snacks
Time 55m
Yield 7-1/2 cups.
Number Of Ingredients 8
Steps:
- Preheat oven to 250°. In a large bowl, combine cereals, pretzels and pecans. , In a small microwave-safe dish, combine maple syrup and butter. Cover and microwave on high 45 seconds or until butter is melted. Stir in vanilla. Pour over cereal mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 45 minutes, stirring every 15 minutes. Cool on a wire rack. Store in an airtight container.
Nutrition Facts : Calories 104 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 141mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
MAPLE-GLAZED PEANUT COOKIES
A simple package of Betty Crocker peanut butter cookie mix gets a flavor innovation with the addition of chopped peanuts and a sweet maple glaze.
Provided by Inspired Taste
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet).
- In medium bowl, stir together cookie mix, oil, water, egg and peanuts until dough forms.
- Shape dough into 24 (1 1/2-inch) balls (or drop by level tablespoonfuls). Place on ungreased cookie sheets.
- Bake 11 to 13 minutes or until edges begin to brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In small bowl, stir together powdered sugar and maple syrup until glaze forms. (If glaze is too thick to drizzle, add additional syrup, 1 teaspoon at a time. If glaze is too thin, add additional powdered sugar, 1 tablespoon at a time.) Drizzle glaze over cooled cookies. Let stand 2 to 3 minutes or until glaze is set.
Nutrition Facts : ServingSize 1 Serving
MICHIGAN MAPLE PEANUT BUTTER SHEET CAKE
A magical melting moment of pure maple pleasure mixed with the wholesome goodness of peanut butter in a soft, moist delicious cake topped with a nutty peanut butter frosting. You can even add a cream cheese frosting drizzle for extra-special occasions!
Provided by calabash0420
Categories Desserts Cakes Sheet Cake Recipes
Time 1h50m
Yield 24
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15x20-inch rimmed baking sheet or jelly roll pan, or line it with parchment paper.
- Sift white sugar and flour together in a bowl.
- Combine hot water, creamy peanut butter, and 1/2 cup butter in a saucepan; bring to a boil, stirring frequently. Remove from heat.
- Blend yogurt, eggs, and baking soda together in a bowl. Pour peanut butter mixture into egg mixture in a steady stream, stirring constantly. Mix flour mixture into peanut butter mixture until batter is combined. Spread batter into prepared baking sheet.
- Bake in preheated oven until the center of the cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on wire rack.
- Combine chunky peanut butter, 1/2 cup butter, and 6 tablespoons milk in a small saucepan; bring to a boil, stirring constantly. Reduce heat to low; stir in confectioners' sugar and maple syrup until sugar dissolves and frosting is smooth. Pour warm frosting over warm cake. Sprinkle walnuts, pecans, and almonds over the top; cool completely.
- Stir cream cheese, 1/2 cup confectioners' sugar, and 1 tablespoon milk together in a bowl until smooth; add almond extract. Fold whipped topping into cream cheese mixture until frosting is creamy and runny. Drizzle cream cheese frosting over the top of cooled cake.
Nutrition Facts : Calories 410.9 calories, Carbohydrate 47.1 g, Cholesterol 47 mg, Fat 22.9 g, Fiber 1.7 g, Protein 7.3 g, SaturatedFat 9.5 g, Sodium 218.2 mg, Sugar 36.3 g
MAPLE PEANUT BUTTER COOKIES
These are like traditional peanut butter cookies, but unique in that they are flavored with maple! This was Judith Korbey's of Methuen, Massachusetts contribution to the 1958 Pillsbury Bake-Off. I got the recipe from the 50th Anniversay Best of the Bake-Off Cookbook.
Provided by Roosie
Categories Dessert
Time 22m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a large bowl, beat brown sugar, butter and peanut butter until light and fluffy.
- Add syrup and the egg yolk and beat well.
- Mix in flour, baking soda, salt and baking powder.
- If necessary, refrigerate for 15-30 minutes for easier handling.
- Shape dough into 1" balls and place 2 inches apart on ungreased cookie sheets.
- With a fork dipped in sugar, flatten balls with a criss-cross pattern.
- Bake at 350° for 8-12 minutes until golden brown.
Nutrition Facts : Calories 65.5, Fat 3.4, SaturatedFat 1.5, Cholesterol 9.4, Sodium 66.6, Carbohydrate 8, Fiber 0.3, Sugar 4.5, Protein 1.1
PEANUT BUTTER-MAPLE SYRUP
Just when you thought maple syrup couldn't get any better!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 8m
Yield 12
Number Of Ingredients 2
Steps:
- Heat ingredients to boiling over medium heat, stirring frequently.
- Boil and stir 3 minutes.
Nutrition Facts : Calories 120, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 2 Tablespoons, Sodium 60 mg
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