Whipped Pumpkin Maple Butter Recipes
PUMPKIN-CRANBERRY SCONES WITH WHIPPED MAPLE BUTTER
Steps:
- For the scones: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
- Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
- Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
- Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
- For the butter: Meanwhile, combine the cream, maple syrup and sea salt in the chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don't over-mix the butter or it will break.
MAPLE PUMPKIN BUTTER
This is a recipe I cut out of the newspaper that I amended to crock pot cooking. If I make this on a day that I am home, I do stir the crock pot every hour or two just to keep from anything on the sides from burning. If you want to cook in the oven, then cook at 350 degrees for two hours while stirring every 15 minutes.
Provided by Chohertz
Categories Brunch
Time 8h5m
Yield 2 1/2 pint jars, 2 serving(s)
Number Of Ingredients 6
Steps:
- -Mix all ingredients into your crock pot.
- -Cook on low for 8-10 hours until the mixture becomes thick or to your desired consistency.
- -Pack into sterlized jars and seal.
Nutrition Facts : Calories 719.2, Fat 0.8, SaturatedFat 0.3, Sodium 15.6, Carbohydrate 184.5, Fiber 2.8, Sugar 152.5, Protein 4.3
WHIPPED PUMPKIN MAPLE BUTTER
Spread this delicious sweet compound butter on just about anything! Pumpkin bread, pancakes, waffles, biscuits, french toast, sweet potatoes... It's super easy to whip together and keeps for at least a week in the refrigerator.
Provided by Tina Verrelli - epicuricloud.com
Categories Bread/Rolls Breakfast/Brunch condiment Dessert
Number Of Ingredients 5
Steps:
- In mixing bowl add: butter, pumpkin, powdered sugar, cinnamon and maple syrup.
- Whip together with hand mixer, (use a whisk accessory if you have it.) Alternatively you can whip in your stand mixer using the wire whip beater.
- Whip until light and fluffy - about a minute.
- Serve right away or store in air tight conatiner in refrigerator for up to a week.
Nutrition Facts : Calories 122 kcal, Carbohydrate 5 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 30 mg, Sodium 102 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
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