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Victoria Skonieczki's (Grandmom's) Nut Roll (Makowiec)
European

Victoria Skonieczki's (Grandmom's) Nut Roll (Makowiec)

5.0

Prep
45 min
Cook
42 min
Total
280 min

Instructions

  1. 1 Place walnuts in a food processor. Process until roughly ground.
  2. 2 Melt 3/4 cup butter in a skillet over medium heat. Stir in 1/2 cup sugar until dissolved, about 1 minute. Remove from heat. Add ground walnuts and maple flavoring; stir to combine.
  3. 3 Mix 2 cups flour, yeast, 3 tablespoons sugar, and salt together in a bowl.
  4. 4 Combine sour cream, 1 cup butter, and water in a saucepan over low heat. Warm until melted, about 2 minutes; do not boil. Remove from heat; let stand until cool enough to dip a finger in, about 3 minutes.
  5. 5 Add sour cream mixture to the flour mixture slowly. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl as you go. Add eggs and 1 additional cup flour; stir briefly to combine. Beat on high speed for 2 minutes more. Stir in remaining flour 1 cup at a time until a soft dough forms.
  6. 6 Turn dough out onto a floured surface; knead several times and roll into a ball. Let rise for 10 minutes. Grease 2 jelly roll pans.
  7. 7 Divide dough into 4 pieces; roll each out to a 14x12-inch rectangle. Spread 1/4 of the filling over each rectangle, leaving a 1-inch space around all edges. Roll each up lengthwise, jelly-roll fashion; pinch seams closed. Place, seams down, on the prepared pans. Cover with a damp cloth; let rise in a warm place for 1 hour.
  8. 8 Preheat oven to 350 degrees F (175 degrees C).
  9. 9 Bake in the preheated oven until golden, about 35 minutes. Place rolls on a rack to cool completely, 2 to 3 hours.

By Brigid Hegarty

Buttermilk Maple-Bacon Cupcakes
Dessert

Buttermilk Maple-Bacon Cupcakes

3.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 20 muffin cups.
  2. 2 Mix flour, sugar, baking soda, and baking powder together in a bowl. Add buttermilk, eggs, oil, maple flavoring, and vanilla extract. Stir in crumbled bacon.
  3. 3 Fill muffin cups 2/3 full of batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 17 to 20 minutes.

By Sherillynn

Maple Pecan Granola
Breakfast

Maple Pecan Granola

4.9

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Line a baking sheet with parchment paper.
  3. 3 Mix oats, pecans, walnuts, flax seed, and cinnamon in a large bowl.
  4. 4 Stir canola oil, maple syrup, maple flavoring, and salt together in a small bowl; pour over the oat mixture and stir to coat evenly.
  5. 5 Spread the resulting mixture evenly onto the prepared baking sheet.
  6. 6 Bake in the preheated oven until lightly browned, about 40 minutes.
  7. 7 Set granola aside to cool completely before breaking into chunks. Store in an air-tight container.

By Dianne

Blueberry Yogurt Pound Cake
Dessert

Blueberry Yogurt Pound Cake

4.7

Prep
15 min
Cook
55 min
Total
130 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
  2. 2 Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Beat on low speed with an electric hand mixer until blended. Scrape bowl and beat on medium speed for 4 more minutes.
  3. 3 Toss blueberries with enough cinnamon to evenly dust each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar.

By Kim

Award-Winning Maple-Nut-Toffee Tart
Dessert

Award-Winning Maple-Nut-Toffee Tart

Prep
30 min
Cook
35 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Combine flour and sugar in a bowl. Cut in butter until the mixture resembles coarse crumbs.
  3. 3 Combine egg yolks and milk in a small bowl; stir into flour mixture until dough is blended.
  4. 4 Press dough, using lightly floured hands, into the bottom and 1 inch up the sides of a 12-inch tart pan with a removable bottom. Line the unpricked shell with a double thickness of aluminum foil. Place pan on a large baking sheet.
  5. 5 Bake in the preheated oven until edges are lightly browned, 12 to 15 minutes.
  6. 6 Meanwhile, combine condensed milk, maple flavoring, cinnamon, and salt in a medium bowl. Stir pecans, walnuts, and almonds into the batter.
  7. 7 Remove shell from the oven, leaving oven on, and fill with batter.
  8. 8 Return tart to the oven and bake until golden brown, 20 to 25 minutes.
  9. 9 Remove from the oven and cool completely on a wire rack, about 30 minutes.
  10. 10 Place chocolate chips in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 3 minutes. Drizzle tart with melted chocolate. Refrigerate until chocolate has hardened and filling is firm.

By larkspur