DESSERTS
MAPLE BRAN MUFFINS
Ingredients
3/4 cup Pure Maple Syrup
2 eggs
2 1/2 cups unprocessed bran
1 cup sour cream or yogurt
1 cup flour
1/2 cup chopped nuts
1 tsp. baking soda
1/2 tsp. salt
Instructions
Beat Syrup and Eggs until light and fluffy. Stir in Bran and let stand to allow Bran to soften. Fold in sour cream. Stir in remaining ingredients just until moistened. Batter should be lumpy – spoon into greased muffin tins. Bake at 400°F for 20 min. or until browned. Yield: 12 muffins. Serve warm.
MAPLE PECAN PIE
Ingredients
1 9′ Pie crust
3 eggs, beaten
1 cup Pure Maple Syrup
1/2 cup brown sugar
2 Tbsp. butter, melted
1 tsp. vanilla extract
1 1/4 cups pecan halves or pieces
Instructions
Line 9″ pie pan with your favorite crust. In bowl, combine all ingredients.
Pour in shell and bake in lower half of oven at 350°F for 35-40 minutes. Cool.
EASY REFRIGERATOR SWEET ROLLS
Ingredients
2 cups warm water (110°F – 115°F)
2 packages active dry yeast
1/2 cup sugar
2 tsp. salt
1/4 cup shortening
1 egg
6 1/2 – 7 cups flour
Instructions
Dissolve yeast in water – stir in sugar, salt, shortening, and eggs. Mix in flour until dough is no longer sticky. Place in greased bowl, cover, and place in refrigerator to rise. Dough can be kept refrigerated for up to 2 weeks. About 2 hours before baking, remove from refrigerator and flatten out dough into a large rectangle. Brush dough with 2 Tbsp. melted butter or margarine. Sprinkle with 1/2 cup Pure Granulated Maple Sugar and 1/2 cup chopped walnuts. Roll dough jelly style and cut into 1 1/2″ wide pieces and place cut-side up in a greased pan. Cover and let rise for about 40 minutes. Bake at 350°F for 15 – 20 minutes. When rolls come out of the oven, spread Pure maple Cream on top to frost.
MAPLE PECAN SCONES
Ingredients
3 cups flour
1 cup chopped pecans
1 1/2 Tbsp. baking powder
3/4 cup butter
2/3 cup Pure Maple Syrup
1/2 cup heavy cream
3/4 tsp. salt
Instructions
Preheat oven to 350°F. Grease and flour 9 x 13 baking sheet. Stir together the Flour, Baking Powder, and Salt. Using a pastry cutter, 2 forks, or your hands cut in the butter to coarse meal. (freezing and grating the butter beforehand will create a flaky, moist scone). Fold in the Pecans. Whisk together in second bowl the maple syrup and cream. Combine the liquid and dry ingredients with swift strokes; just until the dough clings together. To avoid overly dense scones, work the dough as little as possible. Roll out on floured surface to 2-inches thick. Cut scones with a 3-inch biscuit Cutter or form a large disk and cut wedges. Optional brush with melted butter and sprinkle with Maple sugar. Refrigerate for 15 minutes to keep scone dough as cold as possible. Place in oven and bake until golden brown.