Skip to content

Type what you have

Cook with

maple extract ×
Maple Meringues
Dessert American

Maple Meringues

4.0

Prep
15 min
Cook
60 min
Total
75 min

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

Boardwalk Quality Maple Walnut Fudge
Dessert American

Boardwalk Quality Maple Walnut Fudge

4.6

Prep
10 min
Cook
5 min
Total
75 min

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

Christmas Peanut Butter Balls
Dessert American

Christmas Peanut Butter Balls

4.3

Prep
Cook
Total

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

Canadian Maple Rice Pudding
Dessert American

Canadian Maple Rice Pudding

4.4

Prep
5 min
Cook
40 min
Total
45 min

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

Brown Butter-Maple Shortbread Bear Cookies
Dessert American

Brown Butter-Maple Shortbread Bear Cookies

4.3

Prep
40 min
Cook
30 min
Total
215 min

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

Maple Walnut Biscotti
Dessert American

Maple Walnut Biscotti

4.9

Prep
20 min
Cook
40 min
Total
80 min

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

Cape Breton "Pork" Pies
Dessert American

Cape Breton "Pork" Pies

4.7

Prep
45 min
Cook
20 min
Total
65 min

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

To-Die-For Butter Tarts
Dessert American

To-Die-For Butter Tarts

4.4

Prep
45 min
Cook
25 min
Total
90 min

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

Canada Squares
Dessert American

Canada Squares

5.0

Prep
30 min
Cook
50 min
Total
115 min

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

Harvest Walnut Pumpkin Pie
Dessert American

Harvest Walnut Pumpkin Pie

4.8

Prep
15 min
Cook
45 min
Total
60 min

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

Maple Walnut Chiffon Cake
Dessert American

Maple Walnut Chiffon Cake

4.0

Prep
35 min
Cook
60 min
Total
155 min

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

Pumpkin Pie Bread Pudding
Dessert American

Pumpkin Pie Bread Pudding

4.6

Prep
20 min
Cook
50 min
Total
130 min

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

Walnut Pumpkin Cookies
Dessert American

Walnut Pumpkin Cookies

5.0

Prep
20 min
Cook
10 min
Total
30 min

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

Sweet Potato Pie IV
Dessert American

Sweet Potato Pie IV

4.5

Prep
5 min
Cook
10 min
Total
15 min

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

Easy Microwave Maple Fudge
Dessert

Easy Microwave Maple Fudge

3.9

Prep
10 min
Cook
3 min
Total
28 min

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

Maple Toffee Shortbread Cookies
Dessert

Maple Toffee Shortbread Cookies

4.0

Prep
15 min
Cook
15 min
Total
30 min

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

Maple Pecan Crisps
Dessert

Maple Pecan Crisps

3.6

Prep
Cook
Total

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

Keto No-Churn Blueberry-Maple Ice Cream
Dessert

Keto No-Churn Blueberry-Maple Ice Cream

Prep
10 min
Cook
Total
190 min

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

Black Walnut Cookies I
Dessert

Black Walnut Cookies I

4.5

Prep
Cook
Total

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

Praline Cookies
Dessert

Praline Cookies

3.9

Prep
20 min
Cook
10 min
Total
1470 min

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

Walnut Maple Fudge
Dessert

Walnut Maple Fudge

4.3

Prep
20 min
Cook
10 min
Total
480 min

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

Grandma's Chocolate Cake
Dessert

Grandma's Chocolate Cake

5.0

Prep
10 min
Cook
40 min
Total
50 min

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

Maple Walnut Pie
Dessert

Maple Walnut Pie

4.7

Prep
20 min
Cook
40 min
Total
60 min

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

Maple Chess Pie
Dessert

Maple Chess Pie

4.8

Prep
10 min
Cook
40 min
Total
50 min

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

Lazy Keto Maple-Vanilla Mug Cake
Dessert

Lazy Keto Maple-Vanilla Mug Cake

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine butter and cream cheese in a mug and microwave on high for 1 minute 20 seconds. Add coconut flour, sweetener, and baking powder and mix until well combined. Mix in egg, maple extract, and vanilla extract, scraping down the sides of the mug. Press frozen raspberries into the mixture.
  2. 2 Microwave on high until cake is cooked through, another 1 minute 20 seconds.

By Lynn Pritchett

Maple Toffee Bars
Dessert

Maple Toffee Bars

4.3

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat butter and vegetable shortening with brown sugar, egg, vanilla extract, and maple extract until smooth; stir in flour and salt. Lightly press the dough into a 10x15-inch baking dish.
  3. 3 Bake until the crust is set and lightly browned, about 15 minutes.
  4. 4 Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove crust from oven and spread melted chocolate in a layer on top. Sprinkle with walnuts. Cut bars while still warm; let chocolate set, about 1 hour, before serving.

By SFRYMAN

Salted Pecan-Maple Ice Cream
Dessert

Salted Pecan-Maple Ice Cream

4.9

Prep
45 min
Cook
5 min
Total
110 min

Instructions

  1. 1 Place pecans into a heavy saucepan over medium heat and toast the nuts, stirring constantly, until fragrant, 1 to 2 minutes.
  2. 2 Sprinkle 2 tablespoons sugar over pecans and stir constantly until the sugar melts to a light brown syrup and coats the pecans. Immediately pull the pan off the heat; sprinkle with 1/2 teaspoon sea salt.
  3. 3 Turn hot pecans out onto a piece of parchment paper and cool thoroughly; break apart any large clumps. Set candied pecans aside.
  4. 4 Whisk 3/4 cup sugar, maple syrup, eggs, vanilla extract, and maple flavoring in a large bowl until smooth. Slowly whisk in half-and-half.
  5. 5 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Mix the candied pecans into the softly-frozen ice cream. Sprinkle servings with a pinch of coarsely ground sea salt.

By livduran

Easy Maple Pumpkin Pie
Dessert

Easy Maple Pumpkin Pie

5.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a 9-inch pie plate with pie crust.
  2. 2 Combine evaporated milk, pumpkin, sugar, eggs, maple syrup, maple extract, cinnamon, salt, vanilla extract, and nutmeg in a bowl. Mix until well blended using an electric mixer. Pour into the pie crust.
  3. 3 Bake in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until a knife inserted into the pie comes out clean, about 30 minutes.

By KGeorge

Brown Sugar Pound Cake II
Dessert

Brown Sugar Pound Cake II

4.0

Prep
30 min
Cook
80 min
Total
120 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking powder and salt. Set aside.
  2. 2 In a large bowl, cream together 1/2 cup butter and 2 cups brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the maple flavoring. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Decorate with Brown Sugar Frosting.
  4. 4 To make Brown Sugar Frosting: In a medium saucepan, combine 1/4 cup butter, 1/2 cup brown sugar, the confectioners' sugar, milk and vanilla. Cook over low heat, beating until sugar is dissolved and mixture is smooth.

By dcbeck46