Type what you have

Ingredients

• ✓ maple extract
• milk
• powdered milk
• white sugar
• yogurt
• heavy cream

Instructions

1. 1 Heat milk in a medium saucepan over medium heat until it comes to a lively simmer; stir in powdered milk and sugar until dissolved. Cool until an instant-read thermometer reads 110 degrees F (43 degrees C), about 30 minutes.
2. 2 Place plain yogurt in a bowl; whisk in a small amount of milk mixture until combined. Whisk yogurt mixture back into milk mixture in the saucepan in a thin stream, whisking constantly, until well combined. Whisk in heavy cream and maple extract to combine.
3. 3 Pour yogurt mixture into 7 individual serving jars. Process in a yogurt maker according to manufacturer's instructions, for 8 hours. Chill at least 3 hours before serving.

By hautegourmet

Ingredients

• ✓ maple extract
• cinnamon roll
• icing
• butter
• egg
• milk
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with melted butter.
2. 2 Cut each cinnamon roll into 8 pieces and put into the prepared pan.
3. 3 Mix eggs, milk, vanilla extract, maple extract, and cinnamon together in a bowl and pour over the rolls.
4. 4 Bake in the preheated oven until golden and set, 23 to 30 minutes. Cover with packaged icing and serve.

By finneganm1

Ingredients

• ✓ maple extract
• whole milk plain greek yogurt
• maple syrup
• vanilla extract
• salt
• pumpkin puree
• cinnamon
• clove
• nutmeg
• allspice
• maple nut granola

Instructions

1. 1 Whisk Greek yogurt, maple syrup, vanilla extract, maple extract, and salt together in a bowl until thoroughly combined.
2. 2 Transfer ½ cup maple-yogurt mixture to a separate bowl; whisk in pumpkin purée, cinnamon, cloves, nutmeg, and allspice until thoroughly combined.
3. 3 Place a small amount of maple-yogurt mixture in 4 small jars or containers; top with a portion of pumpkin mixture, followed by a layer of maple granola. Continue alternating layers of maple-yogurt mixture, pumpkin mixture, and granola.
4. 4 Serve immediately or cover and keep refrigerated until ready to serve.

By Kim

Ingredients

• ✓ maple extract
• ✓ maple extract
• walnut
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• egg
• half and half
• vanilla extract
• confectioners sugar
• water

Instructions

1. 1 Set oven rack to lower center of oven. Preheat the oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the oven for 3 to 5 minutes. Cool.
2. 2 Whisk together flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in flour mixture to coat. Use a pastry blender to cut in butter until mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in half-and-half, maple extract, and vanilla extract. Stir dry ingredients into wet ingredients, mixing until just blended, switching from a spoon to your hands as mixture comes together. Place dough in the refrigerator for 10 minutes.
3. 3 Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4-inch circle. Cut into 8 wedges.
4. 4 Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
5. 5 Stir together confectioners' sugar, hot water, and remaining maple extract. Drizzle on scones to glaze.

By Sandie

Ingredients

• ✓ maple extract
• egg
• vegetable oil
• sugar
• brown sugar
• all-purpose flour
• wheat germ
• baking soda
• salt
• baking powder
• zucchini
• walnut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two loaf pans; set aside.
2. 2 Beat eggs together in a large bowl using an electric mixer; beat in oil, white sugar, brown sugar, and maple extract until foamy. Add flour, wheat germ, baking soda, salt, and baking powder; beat to combine. Fold in zucchini and walnuts. Divide batter between the prepared pans
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool before serving.

By Marian Collins

Ingredients

• ✓ maple extract
• egg
• buttermilk
• almond extract
• cinnamon
• nutmeg
• texas toast
• cooking spray
• sugar
• water
• brown sugar
• vanilla extract

Instructions

1. 1 Beat eggs in a bowl until smooth. Add buttermilk, almond extract, cinnamon, and nutmeg; beat until batter is smooth. Dip bread slices into batter until both sides are evenly coated.
2. 2 Coat a skillet with cooking spray; heat over medium heat. Add bread slices; cook until golden brown, 4 to 5 minutes per side.
3. 3 Meanwhile, combine white sugar, water, and brown sugar in a saucepan; bring to a boil and cook for 1 minute. Off heat, cool syrup for 2 minutes. Stir in maple-flavored extract and vanilla extract. Serve syrup over French toast.

By Whitney Shirley

Ingredients

• ✓ maple extract
• all-purpose flour
• brown sugar
• baking powder
• baking soda
• salt
• buttermilk
• ricotta cheese
• egg
• butter
• cooking spray
• pecan

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron according to manufacturer's instructions.
2. 2 Whisk flour, brown sugar, baking powder, baking soda, and salt together in a bowl; set aside.
3. 3 Beat buttermilk, ricotta cheese, and eggs in a large bowl with an electric mixer until smooth. Stir in melted butter and maple extract, then stir in flour mixture until just combined but still lumpy; don't overmix or the waffles will be tough and chewy.
4. 4 Lightly coat waffle iron with cooking spray, as needed, according to manufacturer's instructions. Add about 1 cup batter depending on the size of the waffle iron, spreading evenly; sprinkle with 2 to 3 tablespoons pecans.
5. 5 Cook in the preheated waffle iron until waffle is golden brown and the iron stops steaming, making sure the waffle is fully cooked before lifting the lid (the steam slows down once the waffles are done), 3 to 5 minutes. Place waffle on a baking sheet, without stacking, cover loosely with aluminum foil; place in the preheated oven to keep warm. Repeat with remaining batter.

By lutzflcat

Ingredients

• ✓ maple extract
• vanilla extract
• butter
• confectioners' sugar
• white sugar
• butter
• cinnamon
• white sugar
• pecan
• butter
• all-purpose flour
• salt
• egg
• butter
• white sugar
• milk
• sugar
• active dry yeast
• water

Instructions

1. 1 Make the dough: Whisk warm water and yeast together in a bowl. Sprinkle 1 teaspoon sugar over top and whisk until well incorporated. Set aside until yeast softens and begins to form a creamy foam, 10 to 20 minutes.
2. 2 Combine warm milk, 2/3 cup sugar, 2/3 cup melted butter, eggs, and salt in the bowl of a stand mixer. Add yeast mixture and mix until all ingredients are incorporated. Mix in 4 cups flour on medium speed until dough is completely smooth, about 5 minutes.
3. 3 Transfer dough to a large bowl. Knead remaining 4 cups flour into dough with your hands until dough is slightly stiff and sticky, about 10 minutes.
4. 4 Grease another large bowl. Place dough into the greased bowl and turn to coat. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1 1/2 hours.
5. 5 Remove plastic wrap from the bowl and punch down dough. Set dough aside to rest for 5 minutes.
6. 6 While the dough is resting, make the filling: Mix pecans, sugar, and cinnamon together in a bowl.
7. 7 Roll dough out onto a well-floured surface, forming a 15x20-inch rectangle. Brush the entire surface with remaining 1/2 cup melted butter, then sprinkle filling mixture over top. Starting at the long end, tightly roll dough over filling and pinch the edges together to seal. Use dental floss to cut roll into 18 pieces.
8. 8 Prepare the baking dish: Brush melted butter over the bottom of a 9x13-inch baking dish, then sprinkle sugar over melted butter.
9. 9 Arrange cinnamon rolls, cut-sides up and close together, in the prepared baking dish. Let rise in a warm place for 45 minutes.
10. 10 Preheat the oven to 350 degrees F (175 degrees C).
11. 11 Bake rolls in the preheated oven until golden brown, 25 to 30 minutes.
12. 12 While the rolls are baking, make the glaze: Beat confectioners' sugar, melted butter, vanilla, and maple extract in a bowl until smooth. Drizzle over warm cinnamon rolls.

By modifiedgirl

Ingredients

• ✓ maple extract
• bacon
• brown sugar
• white cake mix
• maple syrup

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
2. 2 Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 7 minutes. Drain the bacon slices on a paper towel-lined plate. Place the bacon on the bottom of the greased cake pan, overlapping slices as necessary to fit. Sprinkle the bacon strips with the brown sugar.
3. 3 Combine the prepared cake batter, maple extract, and maple syrup in a large bowl, mixing well. Pour the batter over the brown sugar and bacon in the cake pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool cake slightly and remove from pan by inverting onto a serving platter. Cut into wedges to serve.

By EssJay

Ingredients

• ✓ maple extract
• ✓ maple extract
• pumpkin puree
• egg
• mozzarella cheese
• almond flour
• pumpkin pie spice
• baking powder
• heavy cream
• erythritol sweetener
• cinnamon

Instructions

1. 1 Preheat a waffle maker according to manual's instructions.
2. 2 Whisk pumpkin puree, egg, and maple extract together in a small bowl. Stir in mozzarella cheese, almond flour, pumpkin pie spice, and baking powder.
3. 3 Pour 1/2 of the batter onto the preheated waffle maker, spreading out from the center with a spoon (don't overfill or it will overflow). Close the waffle maker and cook until steaming stops and the chaffle reaches your desired doneness, 3 to 4 minutes. Remove from the waffle maker and repeat with remaining batter. Cool for several minutes while you prepare the whipped cream.
4. 4 Pour heavy cream into a small bowl and mix with an electric mixer on high speed until soft peaks form, 1 to 2 minutes. Reduce speed to medium, add sweetener and maple extract, and whip until stiff peaks form.
5. 5 Place 1 chaffle on a plate, add a dollop of whipped cream, and sprinkle with cinnamon to serve.

By lutzflcat

Ingredients

• ✓ maple extract
• white sugar
• water

Instructions

1. 1 In a saucepan, combine sugar and water. Cook and stir until sugar is dissolved. Remove from heat, and stir in maple flavoring. Serve warm.

By LADY2416

Ingredients

• ✓ maple extract
• water
• sugar
• brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water, white sugar, and brown sugar to a boil in a saucepan over medium-high heat.
3. 3 Reduce heat to medium-low and stir in maple extract.
4. 4 Simmer until slightly thickened, about 3 minutes.

By LUCYNDA

Ingredients

• ✓ maple extract
• egg white
• cream of tartar
• granulated sugar
• confectioners sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks. Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles.
3. 3 Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.

By ZBAYOU

Ingredients

• ✓ maple extract
• white chocolate chip
• sweetened condensed milk
• butter
• walnut

Instructions

1. 1 Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish.
2. 2 Melt white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in maple flavored extract until just combined, then add walnuts.
3. 3 Pour fudge mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.

By SHORECOOK

Ingredients

• ✓ maple extract
• butter
• peanut butter
• confectioners' sugar
• vanilla extract
• semisweet chocolate chip

Instructions

1. 1 Combine the butter, peanut butter, confectioners' sugar, vanilla and maple flavoring. Cream well and knead well.
2. 2 Melt the chocolate chips over low heat.
3. 3 Roll the dough into 1 inch balls. Dip into melted chocolate chips.
4. 4 Refrigerate overnight (or at least for about 15 minutes) on a cookie sheet lined with wax paper.
5. 5 Serve and enjoy.

By BECKE

Ingredients

• ✓ maple extract
• short-grain white rice
• water
• milk
• white sugar
• nutmeg
• cinnamon
• clove
• butter

Instructions

1. 1 Combine the rice and water in a saucepan over medium heat. Bring to a boil, and let simmer over low heat for 20 minutes, or until all of the water has been absorbed.
2. 2 Stir in 1 3/4 cups of the milk, sugar and maple flavoring, bring to a boil, and let simmer over medium heat until thick and creamy, about 15 minutes. Stir in the remaining milk, nutmeg, cinnamon, cloves and butter. Cook stirring over low heat for another 5 minutes. Pour into a casserole dish, or serving bowls, and let stand for 5 minutes before serving. This can be served cold also.

By Yummy Lady

Ingredients

• ✓ maple extract
• butter
• maple syrup
• brown sugar
• vanilla extract
• cinnamon
• nutmeg
• salt
• all-purpose flour
• baking powder
• chocolate chip

Instructions

1. 1 Place butter into a small light-colored saucepan over medium heat. Cook, swirling often, until small brown bits begin to stick to the bottom of the pan and the butter smells nutty, 8 to 10 minutes. Pour butter into a mixing bowl and allow to cool for 5 minutes.
2. 2 Add maple syrup and brown sugar to butter and stir to combine. Mix in vanilla extract, maple extract, cinnamon, nutmeg, and salt until combined. Add in flour and baking powder and mix until a smooth dough forms. Cover and place into the fridge for at least 2 hours.
3. 3 Line a baking sheet with parchment paper.
4. 4 Remove dough from fridge. Scoop out 1 tablespoon of dough and roll into a ball; place onto cookie sheet and flatten slightly. Scoop out 1/4 teaspoon of dough and roll into a small ball, then flatten into a circle shape; place on top of the 1 tablespoon ball of dough to form the 'snout' of the bear. Scoop out two 1/8 teaspoons of dough and roll into tiny balls; place on each side of the top of the cookie to make the ears. Set bear cookie on the prepared baking sheet. Continue rolling out and forming bear shapes until dough is used up. Space bear cookies about 1 inch apart on the baking sheet. Chill baking sheet into fridge for 20 minutes to allow cookies to firm up.
5. 5 Preheat the oven to 325 degrees F (165 degrees C).
6. 6 Remove baking sheet from fridge and place into the preheated oven. Bake until cookies are slightly browned on the bottom, 20 to 23 minutes. Allow cookies to cool on the sheet for a few minutes before removing to a wire rack to cool completely.
7. 7 Place chocolate chips into a small microwave-safe bowl or measuring cup and heat until melted, about 1 minute; stopping to stir every 30 seconds. Pour melted chocolate into a piping bag or a freezer bag, and snip a small hole on one of the corners. Pipe eyes and noses on the cookies. Allow chocolate to harden before serving. Keep extra cookies stored in an air-tight container.

By Kim

Ingredients

• ✓ maple extract
• cooking spray
• sweet potato
• butter
• water
• maple syrup
• brown sugar
• heavy cream
• cinnamon
• nutmeg
• salt
• marshmallow

Instructions

1. 1 Spray the inside of a slow cooker with cooking spray.
2. 2 Place cubed sweet potatoes in the slow cooker. Add butter and water.
3. 3 Cook until sweet potatoes are soft when pricked with a fork, 4 hours on Low or 2 hours on High. Turn slow cooker off. Add maple syrup, brown sugar, heavy cream, maple extract, cinnamon, nutmeg and salt to the slow cooker and blend with an immersion blender. Garnish with mini marshmallows.

By Yoly

Ingredients

• ✓ maple extract
• all-purpose flour
• baking powder
• salt
• butter
• white sugar
• egg
• maple syrup
• walnut
• maple syrup
• butter
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Sift flour, baking powder, and salt together in a bowl.
3. 3 Beat ½ cup butter and white sugar in a large bowl with an electric mixer until smooth. Beat in eggs, one at a time, beating well after each addition; beat in ½ cup maple syrup and maple extract. Stir in flour mixture just until dough forms; fold in walnuts just until combined.
4. 4 Divide dough in half. Shape each half into a log the length of a baking sheet; place on the prepared baking sheet. Flatten each log into a rectangle 3-inches-wide and 1-inch-tall.
5. 5 Bake in the preheated oven until lightly browned on the bottom and slightly cracked on top, about 30 minutes. Remove from oven; cool for 15 minutes, but leave oven on.
6. 6 Slice logs diagonally into ½-inch-thick slices; lay slices on their sides on the baking sheet.
7. 7 Bake in the preheated oven until lightly browned and crisp on the outside, about 8 minutes. Remove from oven; cool 3 to 5 minutes.
8. 8 Combine ¼ cup maple syrup and 1 tablespoon melted butter in a bowl. Gradually stir in confectioners' sugar until smooth. Lightly drizzle maple glaze with a spoon over warm biscotti.

By JL

Ingredients

• ✓ maple extract
• all-purpose flour
• confectioners' sugar
• butter
• date
• water
• brown sugar
• salt
• vanilla extract
• butter
• confectioners' sugar
• milk

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Make the tart shells: Sift flour and confectioners' sugar into a bowl. Cut in butter, then knead until well blended. Form dough into forty-eight 3/4-inch balls. Place one ball into each cavity of two 24-cup mini muffin tins. Press balls into the bottom and up the sides of each cup to form a shell.
3. 3 Bake in the preheated oven until pale gold, about 16 minutes. Remove from the oven and let cool in the pans. Use a knife to gently loosen and remove cooled tarts from the pan.
4. 4 While the tarts are baking, make the filling: Combine dates, water, brown sugar, and salt in a saucepan. Bring to a boil; boil gently for about 10 minutes, stirring constantly and mashing dates with a fork as they cook. Remove from the heat and stir in vanilla. Allow filling to cool.
5. 5 While the filling is cooling, make the icing: Cream butter in a small bowl with an electric mixer. Gradually add 1 cup confectioners' sugar while continuing to mix. Add remaining sugar, milk, and maple extract; beat on high speed until smooth and thick enough to pipe. Spoon icing into a pastry bag fitted with a small round or star-shaped tip.
6. 6 Spoon filling into tart shells. Pipe a swirl of icing onto each tart.

By poush

Ingredients

• ✓ maple extract
• rolled oat
• banana
• peanut butter
• egg
• flax seed meal
• almond flour
• yogurt
• agave nectar
• vanilla extract
• stevia baking blend
• cinnamon
• baking powder
• baking soda

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners.
2. 2 Mix together oats, mashed bananas, peanut butter, eggs, flax meal, almond flour, yogurt, agave nectar, vanilla, stevia, cinnamon, maple-flavored extract, baking powder, and baking soda in a stand mixer or food processor until batter is smooth. Fill each muffin cup 3/4-full with batter.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pans for 5 minutes before transferring to a wire rack to cool completely.

By jamjar

Ingredients

• ✓ maple extract
• currant
• water
• all-purpose flour
• salt
• shortening
• butter
• water
• brown sugar
• butter
• heavy cream
• vanilla extract
• egg
• pecan

Instructions

1. 1 Heat currants, maple extract, and 1 tablespoon water in a saucepan over low heat until currants are soft, about 5 minutes. Set aside to cool to room temperature, about 10 minutes.
2. 2 Preheat oven to 450 degrees F (230 degrees C). Spray 24 muffin cups or individual tart pans with cooking spray.
3. 3 Whisk flour and 1 teaspoon salt together in a large bowl. Cut in shortening and cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, tossing with a fork, until flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide dough in half and shape into balls.
4. 4 Roll out one half of dough on a lightly-floured surface. Cut tart shells out of dough with a 3 1/2-inch circular cutter, and press into prepared tins. Repeat with the remaining dough. Cover tins; set aside.
5. 5 Heat brown sugar, 2/3 cup butter, cream, and vanilla over low heat until smooth, stirring occasionally; remove from heat. Whisk a few spoonfuls of the warm butter mixture into beaten eggs, then whisk egg mixture into the butter mixture.
6. 6 Divide the currants, along with their liquid, into the bottom of the prepared tart shells. Fill each shell about 3/4-full with butter mixture. Place a pecan half on top of each tart.
7. 7 Bake tarts in the preheated oven for 8 minutes. With oven door closed, reduce temperature to 350 degrees F (180 degrees C); continue baking until filling is bubbly, about 10 minutes. Remove from oven; allow to cool for a few minutes before loosening tarts from pan with a knife. Remove tarts to cool completely on a wire rack.

By MEGHANMAILLOUX

Ingredients

• ✓ maple extract
• all-purpose flour
• confectioners' sugar
• butter
• raspberry jam
• white sugar
• butter
• egg
• rice flour
• red food coloring
• confectioners' sugar
• butter
• milk

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line bottom and sides of an 8-inch square baking pan with parchment paper; crease corners well.
2. 2 Whisk all-purpose flour and 2 tablespoons confectioners' sugar together in a bowl; cut in ½ cup butter using 2 knives or pastry blender until mixture resembles fine crumbs. Evenly pat base mixture into the prepared pan.
3. 3 Bake in the preheated oven for 20 minutes. Cool on a wire rack, about 15 minutes. Evenly top base with raspberry jam.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Beat white sugar and ½ cup butter together until fluffy; beat in eggs until fluffy and pale yellow. Beat in rice flour until well combined; stir in food coloring until filling batter reaches desired shade of red. Evenly spread filling over jam layer.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan; about 20 minutes.
7. 7 Beat 2 cups confectioners' sugar and ⅓ cup butter together in a bowl with an electric mixer until smooth; stir in milk and maple extract. Evenly spread icing over cooled bars.
8. 8 Lift squares out of pan by holding edges of parchment paper; transfer to a cutting board. Slice into 1-inch squares with a very sharp knife.

By RedApple

Ingredients

• ✓ maple extract
• pumpkin puree
• sweetened condensed milk
• egg
• cinnamon
• salt
• ginger
• nutmeg
• graham cracker crust
• brown sugar
• all-purpose flour
• cinnamon
• butter
• walnut

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine pumpkin, condensed milk, eggs, maple extract, 1/2 teaspoon cinnamon, salt, ginger, and nutmeg in a large bowl; mix well. Pour into graham cracker crust; smooth top with a spatula.
3. 3 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until filling is set, about 30 minutes more.
4. 4 Meanwhile, combine brown sugar, flour, and 1/2 teaspoon cinnamon in a bowl; cut in butter with a fork until coarse crumbs form. Stir in walnuts.
5. 5 Remove pie from oven; sprinkle evenly with walnut topping. Continue baking until topping is golden brown, about 10 minutes. Cool completely before slicing.

By Allrecipes

Ingredients

• ✓ maple extract
• pastry flour
• white sugar
• baking powder
• salt
• water
• vegetable oil
• egg yolk
• vanilla extract
• walnut
• egg white
• cream of tartar
• butterscotch pudding mix
• milk
• whipped cream

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Sift flour, sugar, baking powder, and salt together into a large bowl.
3. 3 Make a well in the dry ingredients; place water, oil, egg yolks, vanilla extract, and maple extract into the well. Stir together with a wooden spoon, then beat until batter is smooth; stir in walnuts.
4. 4 Place egg whites in a large glass or metal bowl. Sprinkle egg whites with cream of tartar; beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
5. 5 Use a rubber spatula or wire whisk to fold 1/4 the beaten egg whites into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated; repeat folding with remaining egg whites, 1/4 at a time, folding just until incorporated. Turn the batter into an ungreased 9- or 10-inch tube pan. Cut through the batter with a knife to eliminate large air bubbles.
6. 6 Bake in the preheated oven until cake is golden, and a toothpick inserted into the center comes out clean, about 1 hour. Tip the pan upside down over a wire rack to cool, about 30 minutes. Run a knife around the edge of pan to remove the cake; cool completely, about 30 minutes.
7. 7 Beat instant pudding and milk together in a bowl; fold in whipped cream. Spread over cake.

By Kris Mitchell

Ingredients

• ✓ maple extract
• ginger
• allspice
• cinnamon
• pumpkin pie spice
• vanilla extract
• molasses
• butter
• brown sugar
• egg
• sweetened condensed milk
• pumpkin puree
• milk
• water
• rum extract
• raisin
• bread

Instructions

1. 1 Grease a 9x13-inch baking dish. Spread bread cubes into the prepared baking dish.
2. 2 Combine raisins and extracts together in a microwave-safe bowl; pour in enough water to almost cover raisins. Microwave until raisins are plump, about 1 ½ minutes; set aside to cool slightly.
3. 3 Beat milk, pumpkin purée, sweetened condensed milk, eggs, raisin mixture, brown sugar, butter, molasses, vanilla extract, pumpkin pie spice, cinnamon, allspice, and ginger together in a large bowl until smooth; pour over bread. Set aside until bread has absorbed liquid, about 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, 45 to 50 minutes.

By Mary

Ingredients

• ✓ maple extract
• sugar
• shortening
• egg
• pumpkin
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• cinnamon
• salt
• walnut
• powdered sugar
• butter
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat white sugar and shortening together in a large bowl with an electric mixer until well combined. Beat in egg until incorporated. Beat in pumpkin purée and vanilla extract. Stir in flour, baking soda, baking powder, cinnamon, and salt until well combined; fold in walnuts.
3. 3 Drop small teaspoonfuls of dough onto ungreased baking sheets.
4. 4 Bake in the preheated oven until edges turn golden, 10 to 12 minutes. Cool.
5. 5 Meanwhile, beat confectioners' sugar and butter together in a medium bowl with an electric mixer until well combined; stir in milk, 1 teaspoon at a time, until reaches a spreadable consistency. Fold in maple extract until thoroughly combined.
6. 6 Spread frosting over cooled cookies.

By Dawn Hillier

Ingredients

• ✓ maple extract
• sweet potato
• butter
• sweetened condensed milk
• cinnamon
• orange zest
• vanilla extract
• nutmeg
• salt
• egg
• pie crust
• egg
• corn syrup
• brown sugar
• butter
• pecan

Instructions

1. 1 Boil sweet potato whole in skin for 40 to 50 minutes until done. Run cold water over the sweet potato, and remove the skin. Break apart in a large bowl.
2. 2 Melt 1/4 cup butter or margarine, and pour it in the bowl with the sweet potatoes. Beat with an electric mixer until smooth. Blend in sweetened condensed milk, cinnamon, orange rind, vanilla, nutmeg, salt, and 1 egg. Pour into the unbaked crust.
3. 3 Bake at 425 degrees F (220 degrees C) for 20 minutes. Remove the pie from the oven and reduce the temperature to 350 degrees F (175 degrees C).
4. 4 While the pie is baking, prepare the topping. Mix together 1 egg, corn syrup, brown sugar, 1 tablespoon melted butter, maple flavoring, and pecans. Mix thoroughly. Sprinkle over pie.
5. 5 Bake for another 25 minutes until set.

By Cindy B

Ingredients

• ✓ maple extract
• confectioners' sugar
• milk
• butter
• walnut

Instructions

1. 1 Line a baking dish with plastic wrap.
2. 2 Sift the confectioners' sugar into a large, microwave-safe bowl. Add the milk, maple extract, and butter to the bowl, but do not stir.
3. 3 Heat in microwave on full power for 3 minutes.
4. 4 Stir the walnuts into the fudge mixture until the fudge begins to thicken; pour into the lined baking dish. Smooth the top of the fudge with a spatula. Refrigerate until firm, about 15 minutes. Remove the fudge from the pan using the plastic wrap as a handle. Cut into small squares and store in an airtight container.

By redsanurse

Ingredients

• ✓ maple extract
• butter
• brown sugar
• all-purpose flour
• toffee baking bit

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Mix butter, brown sugar, and maple extract together in a bowl until smooth. Add flour; stir to combine. Fold in toffee bits. Spoon batter, about 1 tablespoon per cookie, onto a baking sheet.
3. 3 Bake in the preheated oven until edges are lightly browned, about 15 minutes.

By MomsKitchen