Maple Muffins

 

Ingredients

2 cups all-purpose flour

1/2 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup 2% milk

1/2 cup butter, melted

1/2 cup Lost Nation's maple syrup

1/4 cup sour cream

1 large egg, room temperature

1/2 teaspoon vanilla extract

TOPPING:

3 tablespoons all-purpose flour

3 tablespoons sugar

2 tablespoons chopped nuts

1/2 teaspoon ground cinnamon

2 tablespoons cold butter

1. Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter.

2. Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

3. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Maple Creme Brulee in the Pressure Cooker

 

Ingredients

1-1/3 cups heavy whipping cream

3 large egg yolks

1/2 cup packed brown sugar

1/4 teaspoon ground cinnamon

1/2 teaspoon Lost Nation's maple flavoring

1 cup water

TOPPING:

1-1/2 teaspoons sugar

1-1/2 teaspoons brown sugar

1. Select saute setting on a 6-qt. electric pressure cooker and adjust for low heat. Add cream. Heat until bubbles form around sides of cooker. In a small bowl, whisk egg yolks, brown sugar and cinnamon. Select cancel setting; stir a small amount of hot cream into egg mixture. Return all to pressure cooker, stirring constantly. Stir in maple flavoring.

2. Transfer cream mixture to three greased 6-ounce ramekins or custard cups. Wipe pressure cooker clean. Pour in water; place trivet insert in bottom. Place ramekins on trivet, offset stacking as needed, and loosely cover with foil to prevent moisture from getting into ramekins. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 11 minutes.

3. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. A knife inserted in center should come out clean, though center will still be soft. Using tongs, remove ramekins. Cool for 10 minutes; refrigerate, covered, for at least 4 hours.

4. For topping, combine sugars and sprinkle over ramekins. Hold a kitchen torch about 2 in. above custard surface; rotate slowly until sugar is evenly caramelized. Serve immediately.

5. To brown under the broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Broil 8 in. from heat until sugar is caramelized, 3-5 minutes. Refrigerate until firm, 1-2 hours.

Maple Butter Twists

 

Ingredients

3-1/4 to 3-1/2 cups all-purpose flour

3 tablespoons sugar

1-1/2 teaspoons salt

1 package (1/4 ounce) active dry yeast

3/4 cup whole milk

1/4 cup butter

2 large eggs, room temperature

FILLING:

1/3 cup packed brown sugar

1/4 cup sugar

3 tablespoons butter, softened

3 tablespoons Lost Nation's maple syrup

4-1/2 teaspoons all-purpose flour

3/4 teaspoon ground cinnamon

3/4 teaspoon maple flavoring

1/3 cup chopped walnuts

GLAZE:

1/2 cup confectioners' sugar

1/4 teaspoon maple flavoring

2 to 3 teaspoons whole milk

1. In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 70 minutes.

2. In a small bowl, combine the first 7 filling ingredients; beat for 2 minutes. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each into a 16x8-in. rectangle. Spread filling to within 1/2 in. of edges. Sprinkle with nuts. Roll up jelly-roll style, starting with a long side.

3. With a sharp knife, cut each roll in half lengthwise. Open halves so cut side is up; gently twist ropes together. Transfer to 2 greased 9-in. round baking pans. Coil into a circle. Tuck ends under; pinch to seal. Cover and let rise in a warm place until doubled, about 45 minutes.

4. Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks. Combine the confectioners' sugar, maple flavoring and enough milk to reach desired consistency; drizzle over warm cakes.

Mini Maple Cinnamon Rolls

Mini Maple Cinnamon Rolls

Ingredients

2/3 cup whole milk

1/3 cup maple syrup

1/3 cup butter, softened

1 large egg

3/4 teaspoon salt

3 cups bread flour

1 package (1/4 ounce) active dry yeast

TOPPING:

1/2 cup packed brown sugar

2 tablespoons bread flour

4 teaspoons ground cinnamon

6 tablespoons cold butter

MAPLE ICING:

1 cup confectioners' sugar

3 tablespoons butter, melted

3 tablespoons Lost Nation's maple syrup

1 to 2 teaspoons whole milk

Directions

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).

When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12x7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal.

Cut each roll into 12 slices. Place cut side down in one greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.

Bake at 375° until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls.

*from Taste of Home

Chocolate Maple Bars

Chocolate Maple Bars

Ingredients

1/2 cup shortening

3/4 cup Lost Nation's maple syrup

1/2 cup sugar

3 large eggs

3 tablespoons milk

1 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1-1/2 ounces unsweetened chocolate, melted

1/2 cup chopped pecans

1/2 cup sweetened shredded coconut

FROSTING:

1/4 cup butter, softened

1 cup confectioners' sugar

1/2 cup baking cocoa

1/2 cup Lost Nation's maple syrup

1 cup miniature marshmallows

Directions

In a large bowl, cream the shortening, syrup and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half of the batter to another bowl.

Combine melted chocolate and pecans; stir into one bowl of batter. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter.

Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely on a wire rack.

For frosting, in a small bowl, beat butter until smooth. Gradually add the confectioners' sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars.

*from Taste of Home

Maple Dog Treats

Maple Dog Biscuits

4 teaspoons vegetable bouillon

1 1/2 cups water

1/2 cup vegetable oil

1 tablespoon Lost Nation's maple syrup

4 cups flour

1 cup oatmeal

Margarine, melted

Pastry brush

Directions:

Heat oven to 300 degrees Fahrenheit.

Heat water and stir bouillon in until it's fully dissolved.

Mix bouillon water with the oil, maple flavor, flour and oatmeal until a stiff, cookie-like dough forms.

Roll the dough to 1/2-inch thickness on a floured surface with the rolling pin.

Cut shapes out of dough with cookie cutters.

Re-roll and recut the dough until it is all used.

Spray the cookie sheet with cooking spray, then put treats on it and place in the preheated oven to bake for 12 to 15 minutes.

Remove the treats from the oven and brush melted margarine over the tops with the pastry brush.

Maple Peanut Butter Dog Biscuits

3 slices of bacon, cooked and diced

Bacon fat reserved from cooking the bacon

1 egg

1/3 cup peanut butter

1 tablespoon maple syrup

3 tablespoons water

1 cup flour

1/2 cup wheat germ

Directions:

Heat the oven to 300 degrees Fahrenheit.

Mix the bacon fat, egg, peanut butter, maple syrup and water until it's all incorporated.

Stir the flour and the wheat germ into the peanut butter mixture until it is mixed well, then stir in the diced bacon.

Roll the dough to 1/4-inch thickness on a floured surface with the rolling pin, then cut into shapes using the cookie cutters. Re-roll and recut the dough to use it all.

Place the treats on a cookie sheet that has been sprayed with cooking spray.

Put the treats into the heated oven and bake them for 12 to 15 minutes.

Maple Popcorn

Maple Popcorn

6 quarts of popped popcorn
2 cups brown sugar
1/2 cup real Lost Nation's maple syrup
1 cup butter
1/8 teaspoon cream of tarter
1/2 teaspoon baking soda

1.  Place popped popcorn into one very large bowl or pan or 2 medium to large bowls.
2.  In a pan bring the brown sugar, maple syrup, butter, and cream of tarter to a boil. Boil for 5 minutes. Stir in the baking soda quickly and remove from heat, this will bubble and foam up some after you put in the baking soda.
3.  Pour over corn and stir well. The maple sauce should coat the popcorn.
4.  Spread onto 2 foil lined baking sheets or use silpat mats. Bake at 200 degrees for 1 hour. I rotate the sheets around and stir the caramel corn after 30 minutes and then bake 3o minutes more. 1 hour total should be enough.
5.  This is not crisp when you first take it out. It will harden up some as it cools on the sheets. Break up place in bowl and serve.