Sticky Maple Roots Recipes

STICKY MAPLE ROAST ROOT VEGETABLES

Steps:

• Preheat the oven to 190°C/fan170°C/gas 5.
• Put the squash chunks in a large roasting tin - use the tray that fits into the oven rungs. Add the carrots and parsnips. Drizzle with the oil and season. Toss together and roast for 45 minutes.
• Drizzle the maple syrup over the vegetables and toss together well. Return to the oven and roast for a further 15-20 minutes at 220°C/fan200°C/gas 7, until tender, golden and sticky.

STICKY MAPLE ROOTS

Steps:

• Tip the carrots and parsnips into a large pan with the butter, star anise, thyme, maple syrup and 250ml water. Season with salt, then cover and boil for 10-15 mins until the water has evaporated and the vegetables are tender. Turn down the heat and cook until the carrots and parsnips are starting to caramelise and turn a light golden brown.
• Shake the pan gently to cover the veg in the sticky syrup, then season with cracked black pepper and serve.

MAPLE STICKY BUNS

Steps:

• Preheat oven to 350 degrees F.
• Dissolve the yeast in the warm water and add maple syrup. Let the mixture sit for a few minutes until it builds a froth. When frothy, add oil, salt and 2 cups flour. Beat well. Add dry milk and wheat germ and mix, then add 2 to 3 more cups flour a little at a time. Knead dough for about 10 minutes. Let dough rise until it doubles in size and punch down.
• In each pan, melt about 1 tablespoon butter. Add 3/4 cup grade A (medium) or grade B (dark) maple syrup and 1 cup chopped walnuts. Let the dough rise again until doubled in size. Bake until golden, about 30 minutes.
• Serve warm and enjoy!
• Roll dough to about 1/4 to 1/2-inch thickness and spread butter and sprinkle maple sugar onto dough. Roll dough up like a jelly roll. Slice rolls about 1 inch thick and arrange into 2 (8-inch) round pan that have been prepared as follows:.

MAPLE NUT STICKY BUNS

Steps:

• Grease a 13x9 baking pan and spread pecans and maple syrup evenly over the bottom.
• Combine 2 cups flour, sugar, yeast and salt in large bowl. Stir in water, 2 Tbsp butter and egg. Beat until smooth; gradually stir in remaining flour until soft dough forms. Place in greased bowl and cover with greased plastic wrap to prevent sticking; let rise until doubled, about 30 minute.
• On lightly floured surface, roll dough to 15x12 rectangle. Spread with remaining butter. Mix brown sugar with cinnamon; sprinkle over surface. Starting with a short side, roll up tightly.
• Cut into 12 slices; place cut side down in prepared pan. Cover with greased plastic wrap; place on wire rack set over stove while oven preheats to 375*F. Let rise until buns double, 30-45 minutes. Uncover buns and bake until golden brown, 25-30 minutes. Cool for 1 minute. Loosen edges; invert onto serving plate, serve warm.
• For cinnamon rolls, omit syrup and pecans; glaze with a mixture of 1 1/2 c powdered sugar, 2-3 Tbsp milk and 1 tsp vanilla.

MAPLE STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in water. Add shortening, sugar, egg, salt and 5 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Cover and refrigerate overnight or up to 24 hours. , Punch dough down. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes, adding more flour if needed. Divide into thirds. Roll each portion into a 16x10-in. rectangle. , On each rectangle, spread 2 tablespoons butter; sprinkle each with 1/4 cup brown sugar, 1 teaspoon cinnamon and 1/4 cup walnuts. Pour syrup into three greased 9-in. round baking pans. Sprinkle with additional brown sugar. , Tightly roll up each rectangle, jelly-roll style, starting with a short side. Slice each roll into 10 pieces; place over syrup. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Cool in pans 5 minutes; invert onto serving plates.

STICKY MAPLE RIBS

Steps:

• Preheat the oven to 375°F.
• Add a little oil to the roasting pan and rub it around the inside with a piece of paper towel.
• Peel the skin away from the onion and throw it away. Grate the onion into a large mixing bowl using the coarse or large-hole side of a grater.
• Add the maple syrup, soy sauce, ketchup, mustard, Worcestershire sauce, and 4 grinds of black pepper.
• Mix together well.
• Add the ribs to the bowl one at a time and use a metal spoon to thoroughly cover the ribs with the sticky glaze.
• Carefully lift the ribs into the prepared pan.
• Put the roasting pan in the preheated oven. Bake for 30 minutes and then remove the pan from the oven.
• Using kitchen tongs, carefully turn over the ribs so they brown evenly.
• Put the pan back in the oven and bake for another 30 minutes.
• The ribs should be a dark golden brown and crispy around the edges. Lift the pan out of the oven.
• Carefully transfer the ribs to a serving plate and eat!

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.