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.