Maple Walnut Trunks Recipes

MAPLE-CANDIED WALNUTS

Steps:

• Preheat oven to 375 degrees. Melt butter in large skillet over medium heat. Stir in maple syrup, vanilla, cinnamon, and 3/4 teaspoon salt. Bring to a simmer (mixture should be frothy), about 3 minutes. Add walnuts, and toss to coat using a rubber spatula. Cook, stirring, until sauce is syrupy and bubbly, about 3 minutes.
• Transfer walnut mixture to a parchment-lined baking sheet, and spread into a single layer. Bake until walnuts are caramelized, about 10 minutes. Transfer sheet to a wire rack. Stir, and let stand until cool and hardened, about 30 minutes.

MAPLE GLAZED WALNUTS

Steps:

• Preheat oven to 375 degrees. Melt butter in a skillet over medium heat.
• Stir in maple syrup, vanilla and salt. Bring mixture to a simmer for about 3 minutes.
• Add the walnuts and stir, coating them in the maple syrup mixture until sauce is syrupy and walnuts are well-coated.
• Transfer walnuts to a parchment-lined baking sheet and spread them in a single layer. Bake in the oven for 10 minutes, or until walnuts are caramelized.
• Let cool about 30 minutes. Serve or store in airtight container in the refrigerator.

MAPLE GLAZED WALNUTS

Steps:

• Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.

MAPLE-WALNUT TRUNKS

Steps:

• Beat 2 sticks butter, 3/4 cup dark brown sugar and 3/4 cup maple sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 1 1/2 cups whole-wheat flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Spoon 1 teaspoon finely chopped walnuts and 1/4 teaspoon maple syrup into mini muffin cups, then top each with a tablespoonful of dough. Bake 20 to 25 minutes at 350 degrees.

MAPLE-WALNUT STICKY BUNS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine potatoes, egg, shortening, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Pour syrup into a greased 13x9-in. baking dish; sprinkle with walnuts. In a small bowl, mix sugar and cinnamon. Punch down dough; turn onto a lightly floured surface. Roll into a 24x8-in. rectangle. Spread with butter to within 1/2 in. of edges; sprinkle with cinnamon sugar. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 24 slices., Place in prepared baking dish, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 30-35 minutes or until golden brown. Cool 5 minutes before inverting buns onto a platter.

MAPLE WALNUT CRUMB CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, stir together the flour, sugar, salt and baking powder. Separate the mixture into two bowls - one with about 5 cups, and the other with about 3. In the bowl with the smaller amount, stir in the eggs, oil, milk, vanilla extract and maple extract. Pour this mixture into the prepared baking pan. To the remaining bowl, stir in the butter, cinnamon and walnuts until crumbly and well blended. Sprinkle this over the top of the batter in the pan.
• Bake for 35 to 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Dust with confectioners' sugar before serving.

MAPLE WALNUT TARTS

Steps:

• To make pastry: in a medium bowl, combine flour,sugar,salt and baking powder.
• Cut in butter or margarine and shortening until mixture is crumbly.
• Add water, 2 tbsp at a time, mixing with a fork; add a little more or less than the 1/2 c water as needed.
• Press mixture into 2 flat disks, wrap in wax paper and refrigerate for 30 minutes.
• To make filling: beat together eggs, syrup, brown sugar, melted butter or margarine and vanilla until just blended.
• On a lightly floured board, roll pastry disks to 1/16" thick.
• Cut into 5 inch circles. Roll scraps of dough and cut again. Line 12-3 inch tart pans with pastry. Divide walnuts equally between tart shells. Pour maple syrup mixture over walnuts. Bake at 425°F for 20-25 minutes, or until pastry is golden and filling is soft set. Let stand 15 minutes befire removing from tart pans.

MAPLE WALNUT TRUFFLES

Steps:

• Place the ground walnuts, syrup and brown sugar in a small bowl; mix well. Scoop teaspoonfuls and form into 24 balls; transfer to a waxed paper-lined baking sheet. Chill., Meanwhile, in a microwave, melt chips; stir until smooth. Set aside. In a large bowl, beat cream cheese and butter until smooth. Beat in melted chips and maple flavoring; mix well. Refrigerate for 1 hour or until set., Shape tablespoonfuls of cream cheese mixture around each walnut ball. Roll in chopped walnuts. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator.

CANADIAN MAPLE GLAZED WALNUTS

Steps:

• In an skillet or saucepan, stir together syrup, cinnamon, butter, and salt. Cook and stir over medium heat until mixture becomes brown and starts to thicken.
• Add vanilla, then nuts and toss until the nuts are covered evenly with glaze. Quickly spread and cool on wax paper.