CANADIAN MAPLE BUTTER TARTS
I grew up near several large producing maple sugar bushes in Canada and maple syrup was in many things my mother made. Butter tarts are a traditional Canadian treat, these include real maple syrup.
Provided by curly top
Categories Tarts
Time 35m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Roll out pastry and cut into 12 circles.
- Fit pastrys into muffin or tart cups.
- Sprinkle raisins and or walnuts in the bottom of each tart.
- Beat together eggs, maple syrup, brown sugar, butter and salt.
- Pour into tart shells, about 2/3 full.
- Bake at 375 F for 20-25 minutes, until set.
- Cool 5 minutes and remove from pan.
- In some places you can find pre made tart shells in the freezer section along side pie shells.
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
This butter is delicious spread over toast or on top of pancakes, waffles, and French toast.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Pour maple syrup into a medium saucepan; add cinnamon. Bring to a boil over medium-high heat. Cook until a candy thermometer registers 240 degrees (soft-ball stage), 10 to 15 minutes. Remove the pan from heat, discard cinnamon stick, and stir in butter until melted.
- Immediately transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat, starting on low and increasing to high, until mixture is thick, opaque, and creamy, about 8 minutes. Store in an airtight container, refrigerated, up to 2 weeks.
MAPLE PECAN TART
Provided by Sarah Patterson Scott
Categories Dessert Bake Thanksgiving High Fiber Pecan Maple Syrup Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- For crust:
- Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
- Place crust in freezer 30 minutes before filling and baking.
- For filling:
- Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.
- Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent loosely with foil and let stand at room temperature.
- Cut tart into wedges and serve with whipped cream or ice cream.
MAPLE PECAN SHORTBREAD SQUARES
These squares are my husband's favorite. We get some real, pure maple syrup from back home in Ontario, Canada, and they are just to die for. Hope you enjoy as much as we do.
Provided by Tracey Lafave Kessler
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h15m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
- Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.
Nutrition Facts : Calories 151.9 calories, Carbohydrate 18 g, Cholesterol 26.9 mg, Fat 8.6 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 4 g, Sodium 48.3 mg, Sugar 11.3 g
MAPLE PECAN BUTTER
Use on sweet potatoes, roasted pumpkin or roasted winter squash. Can keep refrigerated for 1 week or frozen for up to 2 months. Slice off pieces as you need it. Perfect to make ahead to make your autumn cooking easier! From Fine Cooking. nt
Provided by PalatablePastime
Categories Low Protein
Time 15m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Sauté shallots in one tablespoon of the butter until caramelized and almost crisp, and allow to cool.
- Fold all ingredients together and chill.
- When almost firm, place flavored butter onto wax paper and roll into a log.
- Seal in plastic wrap and refrigerate or freeze until needed (can cut off portions of the roll and keep the rest frozen).
- Let butter soften before using for best flavor.
RESTAURANT-QUALITY MAPLE-APPLE BUTTER
This one is even better than the famous apple butter served at a popular French Canadian restaurant chain in Quebec. I make a huge batch using the tart apples from the tree in our yard. The sourness balances out perfectly with the maple syrup. Very freezer-friendly and great as a gift. No one will know how easy it was to make! Serve with toast or baguette.
Provided by kate
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 1h20m
Yield 50
Number Of Ingredients 3
Steps:
- Place apple slices in a big pot with maple syrup. Bring to a boil and simmer until apples are very tender, about 45 minutes. Mixture will be thick which is what is required to achieve a rich texture as the final result. Remove from heat.
- While apples are still hot, add them to a blender with cubes of cold butter, working in small batches so blender is only 1/3 full at a time (for safety reasons so hot mixture won't splatter everywhere). Blend until smooth. Transfer to a bowl and mix until smooth.
Nutrition Facts : Calories 77.7 calories, Carbohydrate 11.9 g, Cholesterol 9.8 mg, Fat 3.8 g, Fiber 1.3 g, Protein 0.2 g, SaturatedFat 2.3 g, Sodium 1.6 mg, Sugar 9.5 g
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