MAPLE-GLAZED APPLE PIE
Even though we've lived in Florida for 3 years, I still feel like a "Vermonter". My parents send us a bushel of Vermont apples each fall, and we try to visit in the spring to do some sugaring. -Patricia Putnam, Lakeland, Florida
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Line a 9-in. pie pan with the bottom crust. Place half of the apples in the crust; set aside. , In a bowl, combine sugars, gingersnaps, cinnamon, nuts and butter; sprinkle half over apples in crust. Top with remaining apples and sugar mixture. Roll out remaining pastry to fit top of pie. Cut a few slits in the top and place over apples; seal. Cover loosely with foil and bake at 375° for 35 minutes. , Meanwhile, bring syrup to a gentle boil in a small saucepan. Remove pie from oven; remove foil and brush hot syrup over pie and into vents. Return pie to oven and bake, uncovered, 20 minutes longer. Serve warm.
Nutrition Facts : Calories 525 calories, Fat 25g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 325mg sodium, Carbohydrate 73g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.
GLAZED APPLE-MAPLE BLONDIES
My 6-year-old son and I conjured up this recipe to use up the last of the apples we picked from the local apple orchard. Serve it with a dollop of sweetened whipped cream. -Heather Bates, Athens, Maine
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides. , In a large bowl, beat brown sugar, melted butter, syrup and vanilla until blended. Beat in eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, salt and baking soda; gradually beat into brown sugar mixture. Stir in apples (batter will be thick)., Transfer to prepared pan. Bake until top is golden brown and a toothpick inserted in center comes out with moist crumbs, 25-30 minutes., Meanwhile, in a small saucepan, melt butter over medium-low heat; stir in syrup and brown sugar. Bring to a boil over medium heat; cook and stir until slightly thickened, 2-3 minutes. Remove from heat; cool slightly., Pour glaze over warm blondies. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 192 calories, Fat 6g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
APPLE-MAPLE GLAZE
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.
MAPLE GLAZED APPLE SLICES
Make and share this Maple Glazed Apple Slices recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel and core apples and cut into 1/4-inch-thick slices. In a 12-inch heavy skillet heat butter over moderately high heat until foam subsides and sauté apples, turning them, until golden and tender.
- Stir in maple syrup, water, lemon juice, cinnamon, and a pinch of salt and cook, stirring, until apples are glazed.
Nutrition Facts : Calories 179.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 4, Carbohydrate 33.9, Fiber 4.2, Sugar 26.7, Protein 0.5
MAPLE-GLAZED APPLE SLICES
Categories Fruit Dessert Side Sauté Quick & Easy Apple Fall Cinnamon Maple Syrup Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Peel and core apples and cut into 1/4-inch-thick slices. In a 12-inch heavy skillet heat butter over moderately high heat until foam subsides and sauté apples, turning them, until golden and tender. Stir in maple syrup, water, lemon juice, cinnamon, and a pinch of salt and cook, stirring, until apples are glazed.
MAPLE APPLE BOURBON GLAZE
A tangy sweet glaze to accompany roasted chicken. Perfect for the holidays! Easy to make without any preservatives. Makes a luscious gravy too! This glaze can be stored in the refrigerator for up to a week.
Provided by Evie Lee
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Combine apple juice, maple syrup, bourbon, brown sugar, liquid amino acid, Dijon mustard, and granulated garlic in a saucepan using a whisk over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until glaze thickens and is reduced by about 1/3, about 12 minutes. Let glaze cool.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 10.3 g, Protein 0.3 g, Sodium 158.8 mg, Sugar 8.9 g
MAPLE-GLAZED APPLE COOKIES
Fresh apples keep these cookies moist and chewy. If you prefer you can either omit the maple extract in the glaze and add vanilla or just omit it all together. Either way their still delicious.
Provided by MTpockets
Categories Drop Cookies
Time 42m
Yield 4 dozen
Number Of Ingredients 16
Steps:
- Preheat oven to 400'.
- Cream together butter with sugar.
- Add salt, cinnamon, nutmeg, cloves, coriander and egg. Blend well.
- Stir in flour with baking soda and milk until well blended. Stir in apples.
- Drop by small spoonfuls onto ungreased cookie sheets and bake at 400' for 10-12 minutes or until cookies are light brown and spread but not overly brown (Firm when cooled and touched)
- Remove from oven and cool on cookie sheets 1-2 minutes, then transfer to wire rack
- To make glaze: Stir together butter, powdered sugar, maple flavoring and milk to make a smooth glaze.
- Dot each cookie with about 1/2 teaspoons of glaze and spread to edges.
- Cool cookies and allow glaze to set before storing in an airtight container.
Nutrition Facts : Calories 849.3, Fat 28.8, SaturatedFat 17.5, Cholesterol 124.7, Sodium 1132.8, Carbohydrate 141.7, Fiber 3.6, Sugar 89.3, Protein 9.2
APPLE-MAPLE GLAZED PORK TENDERLOIN
This is from another web site but is so awesome tasting that you will want to try it for sure!!! And its sooooo simple!! If the glaze is prepared ahead of time it will thicken, just reheat it in the micro until it melts and then use it. UPDATE:::Made this again the other day and DID marinate it. I made the sauce, added the pork and popped in the fridge for 2 hours, took out the pork and put on the grill and microwaved the sauce, if you dont heat the sauce it will be WAY too sticky for the grill and believe me you will have a mess! I have also done this with some very thick (1 1/2 inch) cook out style pork chops and they were super too!
Provided by LAURIE
Categories Pork
Time 27m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle salt and pepper on all sides of tenderloins.
- In a small saucepan, combine syrup, jelly and garlic.
- Bring to a boil over high heat and boil gently until thickened and reduced to 1/2 cup, (about 4 to 5 minutes).
- Brush half of syrup mixture over tenderloins.
- Grill, covered over medium coals 10 minutes, turning once.
- Brush remaining syrup mixture over tenderloins.
- Continue to grill 5 to 10.
- minutes or until instant read thermometer inserted in center of meat registers.
- 160 degrees (tenderloins will be barely pink in center), turning once.
- Carve tenderloins crosswise into 1/4-inch thick slices.
Nutrition Facts : Calories 314.7, Fat 8.2, SaturatedFat 2.8, Cholesterol 99.8, Sodium 274.7, Carbohydrate 28.2, Fiber 0.2, Sugar 23.1, Protein 31.2
APPLE-MAPLE GLAZED CHICKEN BREASTS
From Cooks Illustrated: "When reducing the glaze in step 4, remember that the skillet handle will be hot; use an oven mitt. To make sure the chicken cooks evenly, buy breasts that are similar in size-about 12 ounces apiece. If the glaze looks dry during baking, add up to 2 tablespoons of juice to the pan. If your skillet is not ovenproof, brown the chicken breasts and reduce the glaze as instructed, then transfer the chicken and glaze to a 13 by 9-inch baking dish and bake (don't wash the skillet). When the chicken is fully cooked, transfer it to a plate to rest and scrape the glaze back into the skillet to be reduced." NOTE: You can find a step-to-step guide at the www.cooksillustrated.com website.
Provided by senseicheryl
Categories Chicken Breast
Time 45m
Yield 4 pieces of chicken, 4 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups apple cider, corn syrup, maple syrup, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
- Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.
- Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.
- Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons apple cider. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.
Nutrition Facts : Calories 773.7, Fat 34.1, SaturatedFat 9.4, Cholesterol 217.7, Sodium 348.2, Carbohydrate 41.2, Fiber 0.6, Sugar 13.7, Protein 72.8
APPLE CIDER DOUGHNUTS WITH MAPLE GLAZE
In the Vermont countryside, there are two sure signs of spring: frost heaves in the road and smoke rising from the chimneys of the sugarhouses. This recipe was inspired by treats you find while touring this corner of America: cider doughnuts and maple syrup. A mini-Bundt pan produces adorable doughnut-shaped cakes, but if you do not have one, you can use a regular Bundt pan and make a coffee cake; bake it in a 375-degree F oven fo r 25 to 30 minutes.
Provided by Tonkcats
Categories Breads
Time 32m
Yield 10 mini-bundt doughnuts
Number Of Ingredients 15
Steps:
- To make Doughnuts: Preheat oven to 375 degrees F.
- Coat molds of a mini-Bundt pan with nonstick cooking spray or oil.
- Sprinkle with sugar, shaking out excess.
- In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside.
- In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil.
- Add dry ingredients and stir just until moistened.
- Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold.
- Bake for 10 to 12 minutes, or until the tops spring back when touched lightly.
- Loosen edges and turn the cakes out onto a rack to cool.
- Clean the mini-Bundt pan, then re-coat it with oil and sugar.
- Repeat with the remaining batter.
- To make maple glaze: In a bowl, combine confectioners sugar and vanilla.
- Gradually whisk in enough maple syrup to make a coating consistency.
- Dip the shaped side (underside) of the "doughnuts" in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.
Nutrition Facts : Calories 416.6, Fat 4.9, SaturatedFat 0.8, Cholesterol 18.8, Sodium 386.3, Carbohydrate 90.9, Fiber 1.2, Sugar 66.4, Protein 3.8
MAPLE AND APPLE GLAZED KIELBASA
A warm comfort food my mom used to make all the time in the winter! The sweet taste from the apple cider and maple syrup perfectly compliment the salty meat flavor of the sausage. A favorite in our family and hopefully soon in yours!
Provided by katie.ditzler
Categories One Dish Meal
Time 25m
Yield 1 kielbasa, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat saucepan on stove on medium heat. In a bowl, combine in this order: syrup, brown sugar, apple cider, and water. Whisk until smooth consistency and pour into saucepan for 5-7 minutes, stirring often. (Be sure not to bring mixture to a boil). In a medium skillet, bring to medium-high heat and add oil. Next, add slices of kielbasa and fry until just golden brown and hot. Drain any excess oil. Remove saucepan with syrup mixture and gradually pour over kielbasa in skillet being careful not to splatter. Simmer for about 8 minutes or until syrup adds a nice "glaze." Cooking too long can burn the syrup and cause a poor glaze. Toss in crumbled pieces of bacon and remove from heat. Let sit for 1-2 minutes before serving. Serve with your favorite rice or sweet potatoes and a vegetable.
Nutrition Facts : Calories 342, Fat 13, SaturatedFat 3.7, Cholesterol 19.2, Sodium 283.9, Carbohydrate 54.4, Sugar 48.5, Protein 3.5
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