Type what you have

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
• 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
• 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
• 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

Ingredients

• ✓ maple extract
• white sugar
• brown sugar
• water
• vanilla extract

Instructions

1. 1 In a saucepan, combine white sugar, brown sugar, and water. Bring to a boil, and cook for about 3 minutes.
2. 2 Stir in maple extract and vanilla, and remove form the heat. Let cool.
3. 3 Serve at room temperature. Store in a sealed container in the refrigerator. (It may crystallize a little if the container is not completely airtight.)

By Leetah2Hope

Ingredients

• ✓ maple extract
• butter
• heavy cream
• brown sugar
• cinnamon

Instructions

1. 1 In a small saucepan, melt butter over medium heat. Stir in cream, brown sugar, maple extract and cinnamon. Cook, whisking constantly, until sugar dissolves and mixture thickens slightly, about 3 to 4 minutes. Serve warm.

By Wanda Galloway

Ingredients

• ✓ maple extract
• brown sugar
• water
• white sugar
• butter

Instructions

1. 1 Heat brown sugar, water, white sugar, butter, and maple extract in a saucepan over medium-high heat; boil until thickened, about 3 minutes.

By ghanajan

Ingredients

• ✓ maple extract
• cream cheese
• butter
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Cream together the cheese and butter or margarine. Stir in the confectioner's sugar and flavorings. Mix well.

By Rachael

Ingredients

• ✓ maple extract
• water
• brown sugar
• cranberry
• fig
• rosemary

Instructions

1. 1 Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.
2. 2 Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.

By Menwith Hill'er Back Home

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
• butter
• sugar
• brown sugar
• vanilla extract
• egg
• pecan
• all-purpose flour

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cream the butter with the brown sugar and 3/4 cup of the white sugar. Mix in the vanilla and maple extract and beat for 1 minute. Beat in the egg until just blended. Add the pecans, mixing at low speed until the pecans are evenly distributed throughout the batter. Add the flour and mix at medium speed until the flour is thoroughly incorporated.
3. 3 Shape the dough into 1 1/2 inch to 2 inch balls. Roll the balls in the extra white sugar. Place the balls on ungreased cookie sheets leaving about 2 inches between balls. Flatten ball to about 1/4 inch thick with your hand or a cookie stamp. Bake cookies for 7 to 9 minutes or until the edges are slightly browned. Let cookies cool on baking sheet for 1 to 2 minutes before transferring them to a wire rack to finish cooling.

By Carrie

Ingredients

• ✓ maple extract
• heavy cream
• blueberry
• natural sweetener
• vodka
• xanthan gum
• salt

Instructions

1. 1 Combine heavy cream, blueberries, sweetener, vodka, maple extract, xanthan gum and salt in a wide-mouth pint-sized jar. Using an immersion blender and an up and down motion, blend cream mixture for 60 to 75 seconds, or until cream has thickened and soft peaks have formed
2. 2 Cover jar and place in the freezer, stirring every 30 to 40 minutes, until ice cream reaches an ideal consistency, 3 to 4 hours.

By France Cevallos

Ingredients

• ✓ maple extract
• butter
• brown sugar
• egg
• baking soda
• all-purpose flour
• baking powder
• black walnut

Instructions

1. 1 Cream butter and sugar. Beat in egg and add flavoring. Add in flour and baking powder dissolved in a couple drops of water. Add nuts and mix well.
2. 2 Divide dough into thirds and roll into logs. Refrigerate until firm (about 1 hour.)
3. 3 Preheat oven to 400 degrees F (205 degrees C).
4. 4 Slice logs into thin cookies. Bake for 9 minutes or until light brown in color.

By Lynda Rushing

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
• butter
• brown sugar
• egg
• vanilla extract
• baking soda
• salt
• all-purpose flour
• pecan

Instructions

1. 1 In a large bowl, cream together butter and brown sugar. Beat in egg, vanilla and maple flavoring. Beat in salt and flour until a smooth dough is formed. Shape dough into a log 12 inches long, wrap in wax paper, and refrigerate overnight.
2. 2 Preheat oven to 350 degrees F (180 degrees C). Line cookie sheet with parchment paper.
3. 3 Slice dough into 1/4 inch slices. Place slices on cookie sheet. Top each cookie with a pecan half. Bake for 10 minutes in preheated oven, or until golden brown.

By Ingrid

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
• milk
• sweetened condensed milk
• egg
• white sugar
• vanilla extract
• wheat nugget cereal
• barley nugget cereal

Instructions

1. 1 Combine milk, condensed milk, eggs, sugar, vanilla, maple extract and cereal in the freezer canister of an ice cream maker. Freeze according to manufacturer's directions.

By HAYWIRE

Ingredients

• ✓ maple extract
• white sugar
• evaporated milk
• butter
• miniature marshmallow
• white chocolate chip
• walnut
• walnut

Instructions

1. 1 In a medium saucepan over medium heat, combine sugar, evaporated milk and butter. Bring to a boil and let roll 5 minutes. Remove from heat and quickly stir in marshmallows, white chocolate, chopped walnuts and maple flavoring. Spread in a 9x13 inch dish. Top with large walnut pieces, evenly spaced. Chill 8 hours or overnight. To serve, cut around large walnuts.

By Sara

Ingredients

• ✓ maple extract
• all-purpose flour
• cocoa powder
• baking soda
• salt
• white sugar
• butter
• egg
• coffee

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. 2 Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
3. 3 Cream sugar and butter together in a large bowl with an electric mixer. Mix in eggs and maple extract. Add flour mixture in 2 batches, alternating with coffee, beating batter until smooth after each addition. Pour batter into the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 35 to 40 minutes.

By Brandon McCune

Ingredients

• ✓ maple extract
• pie crust
• brown sugar
• all-purpose flour
• maple syrup
• butter
• salt
• egg
• walnut

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.)
2. 2 In a saucepan, Mix brown sugar and flour. Add maple syrup, butter and salt. Heat until butter melts, stirring constantly.
3. 3 In a medium bowl, beat eggs with maple flavoring. Stir in sugar mixture. Pour into unbaked pie shell and sprinkle with walnuts.
4. 4 Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

By Donna

Ingredients

• ✓ maple extract
• pie crust
• butter
• margarine
• white sugar
• egg
• cornmeal
• white vinegar
• pecan

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch deep dish pie plate.
2. 2 In a medium bowl, beat the butter, sugar, and eggs until light and fluffy. Stir in the cornmeal, vinegar, and maple extract until well blended. Fold in pecans so they are evenly distributed. Pour into the unbaked pie crust.
3. 3 Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Bake for 30 additional minutes, or until the top of the pie is golden brown, and the filling is set. When removing the pie from the oven, give it a gentle shake. If there is no movement, the pie is set. The pie will thicken and shrink slightly upon cooling.

By David Robinson