MAPLE-VANILLA SYRUP
This is a delicious blend of vanilla and maple to top your favorite pancakes, waffles or French toast!
Provided by tlmcguire
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 20m
Yield 24
Number Of Ingredients 6
Steps:
- Place the white sugar, brown sugar, corn syrup, and water in a saucepan over medium-high heat. Bring mixture to a boil, reduce heat to medium, cover pan, and simmer 8 minutes. Stir in maple extract and vanilla. Cool completely, then pour into glass jars, cover, and refrigerate.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 39.8 g, Sodium 3.5 mg, Sugar 38.5 g
NO BAKE ENERGY BALLS
Easy and quick. Make as breakfast bites for the whole week! Store in an airtight container and refrigerate for up to 1 week.
Provided by Kayla Janis
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 40m
Yield 20
Number Of Ingredients 7
Steps:
- Combine oats, peanut butter, ground flax seed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill dough in the refrigerator 30 minutes.
- Remove dough from refrigerator; roll into balls, about 1 inch in diameter.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 12.6 g, Fat 6.5 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 1.6 g, Sodium 31.8 mg, Sugar 7.7 g
VANILLA-MAPLE ICE CREAM
The two main flavors in this custard-based ice cream balance each other beautifully, so neither overshadows the other. Make sure to use real maple syrup labeled Robust (formerly known as Grade B) as it has a stronger maple flavor than Grade A.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield about 1 quart of vanilla-maple ice cream
Number Of Ingredients 8
Steps:
- Combine the heavy cream, milk, maple syrup and vanilla seeds and pod in a medium saucepan. Heat over medium-low heat, stirring occasionally, until steaming. Meanwhile, whisk the egg yolks, sugar and salt in a medium bowl until smooth. Ladle about half of the hot milk mixture into the egg mixture while whisking. Then pour the egg mixture into the saucepan with the remaining milk mixture, whisking.
- Return the pan to medium-low heat and cook, stirring constantly with a wooden spoon or rubber spatula, until the mixture thickens slightly and coats the back of the spoon, 5 to 8 minutes. Remove from the heat and pour through a fine-mesh sieve set over a heatproof bowl or large liquid measuring cup. Return the vanilla pod to the custard. Let cool, stirring occasionally, until the custard stops steaming. Refrigerate until very cold, at least 4 hours or overnight.
- Transfer the custard to an ice cream maker (remove the vanilla pod) and freeze according to the manufacturer's instructions. Transfer to a container, cover and freeze at least 4 hours.
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