Maple Praline Corn Bread Baskets Recipes

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MAPLE PRALINES



Maple Pralines image

This recipe rekindles memories of my grandfather and his love for making maple syrup. When I was in college, my mother would send me a package of her pralines during sugaring season. They were so popular with my friends, I barely managed to tuck away a few for myself.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 1 pound.

Number Of Ingredients 5

1 cup sugar
2/3 cup heavy whipping cream
1/2 cup maple syrup
2 tablespoons butter
3/4 cup coarsely chopped pecans, toasted

Steps:

  • In a heavy 1-qt. saucepan, combine sugar, cream and syrup. Cook and stir over medium heat until mixture boils. Reduce heat to medium-low. Cook, uncovered, until a candy thermometer reads 234° (soft-ball stage), stirring occasionally., Remove from the heat. Add butter; do not stir. Cool, without stirring, to 160°. Stir in pecans. Beat vigorously with a wooden spoon until mixture just begins to thicken but is still glossy. Quickly drop by spoonfuls onto waxed paper. Cool. Store in an airtight container.

Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 4mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.

MAPLE POTS DE CRèME WITH ALMOND PRALINE



Maple Pots de Crème with Almond Praline image

Provided by Lori Longbotham

Categories     Mixer     Egg     Dessert     Bake     Almond     Fall     Chill     Maple Syrup     Ramekin     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 15

Custard:
6 large egg yolks
1/3 cup maple sugar
2 tablespoons (packed) dark brown sugar
1/8 teaspoon imitation maple extract
Pinch of coarse kosher salt
1 1/2 cups heavy whipping cream
Praline:
2 tablespoons sliced almonds
3 tablespoons sugar
1 tablespoon water
1 teaspoon light corn syrup
Pinch of coarse kosher salt
Special Equipment
4 3/4-cup ramekins or custard cups

Steps:

  • For praline:
  • Preheat oven to 375°F. Scatter almonds on small rimmed baking sheet. Bake almonds until golden brown, about 3 minutes. Remove from oven. Push almonds together in 4-inch square on sheet and cool.
  • Stir sugar, 1 tablespoon water, corn syrup, and coarse salt in small heavy saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Immediately pour caramel evenly over almonds, coating completely. Let stand until cold and hard, about 30 minutes. Break praline into pieces or process to coarse crumbs. DO AHEAD: Can be made 4 days ahead. Store airtight at room temperature.
  • For custard:
  • Preheat oven to 325°F.
  • Arrange four 3/4-cup ramekins or custard cups in 13 x 9 x 2-inch metal baking pan. Whisk yolks, both sugars, extract, and salt in medium bowl to blend. Gradually whisk in cream. Divide custard among ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins.
  • Bake custards until center is just set, about 35 minutes. Transfer to work surface; let stand 15 minutes. Chill uncovered until cold, at least 2 hours. Cover; chill overnight.
  • Sprinkle praline over custards.

MAPLE CORNBREAD



Maple Cornbread image

It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread.

Provided by Taste of Home

Time 30m

Yield 9 servings.

Number Of Ingredients 8

1-1/4 cups all-purpose flour
1/4 cup cornmeal
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 tablespoons vegetable oil

Steps:

  • In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan. Bake at 400° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; cut into squares. Serve warm.

Nutrition Facts : Calories 185 calories, Fat 6g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 217mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

MAPLE PRALINE BACON



Maple Praline Bacon image

I recently took a weekend trip, and I experienced one of the best meals of my life at a fine little establishment that specializes in Southern cuisine. One of the things that made this meal so memorable was the praline bacon that I had, so I took it upon myself to recreate it. The only difference is that I like mine better.

Provided by Frankie

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 35m

Yield 10

Number Of Ingredients 6

1 pound bacon
½ cup chopped pecans
3 tablespoons maple syrup
3 tablespoons butter
½ cup packed brown sugar
2 tablespoons white sugar

Steps:

  • Preheat oven to 350 degrees F (135 degrees C). Line a baking sheet with parchment paper.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
  • Spread the pecans onto an unlined baking sheet, and toast 7 to 10 minutes in the preheated oven, until golden brown and aromatic. Watch the nuts carefully as they bake, because they burn quickly. Set aside to cool.
  • Stir the maple syrup, butter, brown sugar, and white sugar together in a large skillet over medium-high heat and cook, stirring constantly, until the hot candy resembles foamy caramel and a candy thermometer reads 270 degrees F (130 degrees C) (soft crack stage). Quickly stir in the pecans.
  • Toss the bacon in the candy mixture to coat each strip, and remove with tongs to cool and harden on the prepared baking sheet. Last but not least... eat up!

Nutrition Facts : Calories 219.4 calories, Carbohydrate 18.4 g, Cholesterol 25.5 mg, Fat 14 g, Fiber 0.6 g, Protein 6.1 g, SaturatedFat 4.6 g, Sodium 372.3 mg, Sugar 17 g

MAPLE CORNBREAD



Maple Cornbread image

This is a delicious corn bread with a subtle taste of maple syrup. I made them once, then lost the recipe. I was so disappointed, that i searched high and low until i found it again. My family was extremely happy!!

Provided by smile_angel_here

Categories     Quick Breads

Time 50m

Yield 9 serving(s)

Number Of Ingredients 8

1 1/4 cups all-purpose flour
1/4 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 tablespoons vegetable oil

Steps:

  • In a bowl, combine flour, cornmeal, baking powder and salt.
  • In another bowl, beat egg; add milk, syrup and oil.
  • Stir into dry ingredients just until moistened.
  • Pour into a greased 9-in.square baking pan.
  • Bake at 400 for 20-22 minutes or until a toothpick inserted near the center comes out clean.
  • Cool on a wire rack for 10 minutes.
  • Cut into squares.
  • Serve warm.

MAPLE CORN BREAD



Maple Corn Bread image

Categories     Bread     Milk/Cream     Egg     Bake     Cornmeal     Fall     Maple Syrup     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 8

2 1/3 cups yellow cornmeal
1 cup all purpose flour
4 teaspoons baking powder
1 1/4 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
1 1/3 cups buttermilk
4 large eggs
3/4 cup pure maple syrup

Steps:

  • Preheat oven to 375°F. Butter 9x9x2-inch metal baking pan. Combine cornmeal, flour, baking powder, and salt in processor; blend 5 seconds. Add butter; process until mixture resembles coarse meal. Whisk buttermilk, eggs, and maple syrup in large bowl. Add cornmeal mixture; stir just until evenly moistened (do not overblend). Transfer to prepared pan.
  • Bake bread until golden and cracked on top and tester inserted into center comes out clean, about 45 minutes. Cool bread in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

PRALINE BASKETS



Praline Baskets image

Provided by Craig Claiborne

Categories     dessert

Time 40m

Yield Fourteen to 16 baskets

Number Of Ingredients 5

1 pound blanched almonds, about 2 1/2 cups
1 1/3 cups sugar
1/2 pound, plus 2 tablespoons, butter
7 tablespoons cold milk
5 1/2 tablespoons flour

Steps:

  • Put the almonds into the container of a food processor and blend until coarse-fine. The ideal consistency would be like that of whole peppercorns. There should be about three cups.
  • Put the ground nuts in a saucepan, preferably with a round bottom, and add the sugar and butter. Cook over low heat, stirring constantly, until the butter is melted and the ingredients are evenly blended. Take care that the mixture does not burn.
  • Remove from the heat and stir in the milk. Stir in the flour. Let stand until cool. Chill thoroughly. When chilled, the mixture should be easy to shape into round balls.
  • Preheat the oven to 350 degrees.
  • Divide the mixture into 14 or 16 portions, one portion at a time. Shape each portion into a round ball. It is important that you work with only two or three portions at a time. As the balls are shaped, arrange them, spaced neatly and well apart, on rectangles of parchment paper. Cover with a second sheet of parchment paper and roll each portion into circles measuring about five inches. Remove the upper sheet of parchment. (If parchment paper is not available, arrange the balls, two or three at a time, on a buttered baking sheet and flatten them into five-inch circles with the fingers.) Place in the oven on the center shelf and bake eight to 10 minutes or until golden or caramel brown. Do not burn.
  • At this point, you must act quickly but cautiously. Remove the rounds from the oven and let stand briefly. The important thing is to allow the rounds to cool for a few seconds or to the precise moment when a metal spatula can be slid beneath each one. If they are allowed to stand too long, they will become brittle and cannot be shaped or molded. Quickly transfer one round at a time into a round-bottom glass or metal container with a capacity of approximately one and one-half cups. Press down to mold the round into a ''basket.'' Quickly proceed to the second and third round, pressing them into shape. The rounds must remain warm as you shape them. If they break slightly, they may be repaired with the fingers, provided they are still warm enough to be malleable. The baskets will become firm as they cool. As they become firm, remove them and set them aside to be filled as a dessert. They may be filled with a chilled pudding or custard mixture, with scoops of ice cream, with fresh fruit or berries and so on. If desired, the inside of each basket may be brushed with melted chocolate before filling.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 13 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 8 milligrams, Sugar 18 grams, TransFat 0 grams

MAPLE WALNUT PRALINES



Maple Walnut Pralines image

An easy walnut praline recipe with minimal preparation and cooking. Warm scoops of coated walnuts are placed on a sheet of waxed paper and allowed to settle into praline mounds. Keep refrigerated in a covered container until serving.

Provided by R. Holland

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 55m

Yield 12

Number Of Ingredients 6

¼ cup butter
½ cup pure maple syrup
1 cup confectioners' sugar
⅛ teaspoon ground cinnamon
1 pinch salt
2 ½ cups chopped walnuts

Steps:

  • Spread a sheet of waxed paper onto a flat working surface.
  • Melt butter in a saucepan over medium heat, stirring frequently. Slowly stream maple syrup into the saucepan while stirring with the butter; bring to a light simmer. Stir confectioners' sugar, cinnamon, and salt into syrup mixture with a whisk; cook and stir until the mixture is hot and the confectioners' sugar is completely dissolved into the liquid. Gently stir walnuts into the liquid just until coated and remove saucepan from heat. Let the mixture cool slightly.
  • Drop walnut pieces by the spoonful onto the waxed paper and let each portion spread into a rounded mound; let cool completely until set, at least 30 minutes.

Nutrition Facts : Calories 272.4 calories, Carbohydrate 22.7 g, Cholesterol 10.2 mg, Fat 20.2 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 41.9 mg, Sugar 18.7 g

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Top Asked Questions

How do you make maple corn bread?
The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread. In a bowl, combine flour, cornmeal, baking powder and salt. In another bowl, beat egg; add milk, syrup and oil. Stir into dry ingredients just until moistened. Pour into a greased 9-in. square baking pan.
Do you serve maple syrup with corn bread?
It's not necessary to serve maple syrup with this moist corn bread from Dorothy Bateman of Carver, Massachusetts. The maple flavoring is baked into the loaf, providing a delicious change of pace from traditional corn bread. In a bowl, combine flour, cornmeal, baking powder and salt.
What is the best way to make a cornbread?
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and add the milk, eggs, ½ cup of the maple syrup, and ½ cup of the butter; whisk together the wet ingredients, then incorporate the dry ingredients until just combined (do not overmix).
What is the purpose of maple syrup and banana in cornbread?
The maple and banana weren’t overpowering, but they added a nice depth of flavor, and probably helped keep the bread moist. (I always have trouble with crumbly, dry cornbread.)

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