Maplenutbutter Recipes

MAPLE BUTTER

Steps:

• In a bowl, beat butter until smooth. Gradually add syrup, continuing to beat until smooth. Freeze in small portions.

MAPLE NUT BUTTER

Steps:

• In a small bowl, stir together 1/2 cup chopped toasted pecans, 1/2 cup softened butter, and 1 tsp.
• maple syrup.
• Chill if not using immediately.
• Soften to room temperature before use.

MAPLE BUTTER

Steps:

• In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.

MAPLE BUTTER

Steps:

• In a bowl, blend the butter, maple syrup, and allspice together until light and smooth. Refrigerate and use as a spread or melt and drizzle over pancakes, grilled sweet potatoes or popcorn.

MAPLE BUTTER

Steps:

• Combine the ingredients in a medium-size bowl and whip with an electric mixer or a whisk until well blended.

MAPLE BUTTER TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place tart shells on a baking sheet; sprinkle raisins evenly into the bottom of tart shells.
• Beat brown sugar and butter together in a bowl until smooth; whisk in eggs, maple syrup, flour, vanilla extract, and salt. Fill each tart shell 3/4 full with maple syrup mixture.
• Bake in the preheated oven until filling is set and shells are golden, about 16 minutes. Turn the baking sheet halfway through the baking time for even baking.

MAPLE WALNUT BUTTER

Steps:

• Place the walnuts in the workbowl of a food processor; cover and process until the nuts are ground and begin to form a paste.
• Add the butter, maple syrup, and cinnamon; cover and process until smooth and well blended, stopping the motor and scraping down the sides of the bowl once or twice.
• Store the butter in a covered container in the refrigerator; bring to room temperature before serving.
• This will keep for at least 1 week.

MAPLE BUTTER TWISTS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 70 minutes., In a small bowl, combine the first 7 filling ingredients; beat for 2 minutes. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each into a 16x8-in. rectangle. Spread filling to within 1/2 in. of edges. Sprinkle with nuts. Roll up jelly-roll style, starting with a long side., With a sharp knife, cut each roll in half lengthwise. Open halves so cut side is up; gently twist ropes together. Transfer to 2 greased 9-in. round baking pans. Coil into a circle. Tuck ends under; pinch to seal. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks. Combine the confectioners' sugar, maple flavoring and enough milk to reach desired consistency; drizzle over warm cakes.

SPICY MAPLE BUTTER

Steps:

• Mash together all ingredients in a bowl with a flexible spatula until smooth. Maple butter can be stored in refrigerator up to 3 days; bring to room temperature before serving.