Maple Cinnamon Glaze Food

MAPLE CINNAMON GLAZE FOR CAKES ETC.

Steps:

• In small bowl whisk ingredients til smooth and creamy.
• Add more powdered sugar if too thin.
• Add more maple syrup (or heavy cream or milk) a teaspoons at a time if too thick.
• Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!

MAPLE CINNAMON HAM GLAZE

Steps:

• Stir brown sugar and cinnamon together in a bowl until well combined. Pour in maple syrup and stir until smooth.

MAPLE CINNAMON GLAZE

Steps:

• Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.

PUMPKIN SCONES WITH MAPLE-CINNAMON GLAZE

Steps:

• For the scones: In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriander and salt. If using roasted pumpkin, add 2 1/4 cups of the flour; if using canned pumpkin puree, add 2 cups of the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal. In a separate bowl, combine the pumpkin, egg, and milk. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined. (If using roasted pumpkin you may need to add up to 1/4 cup more flour to prevent sticking.)
• Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into six pieces and place on a parchment-lined sheet. Bake until golden brown, 12 to 15 minutes. Let cool on the baking sheet.
• For the maple glaze: In a medium bowl, stir together the confectioners' sugar, maple syrup and cinnamon. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with the pearled sugar and let set.
• Preheat the oven to 400 degrees F.
• Slice the pumpkin in half and scoop out the seeds. Cut the pumpkin into quarters and place on a foil-lined baking sheet. Drizzle with vegetable oil and lightly season with salt. Roast until softened, 35 to 45 minutes. Let cool, then scoop out the flesh and mash until smooth. The pumpkin puree will keep covered in the refrigerator for up to 5 days.

BACON & CHOCOLATE CHIP COOKIES WITH MAPLE CINNAMON GLAZE

Steps:

• In a large bowl, beat together the butter, sugars, extracts and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together.
• Dough will be slightly soft. If you want a more cakelike cookie, add another 1/2 cup of flour. Mix in chocolate chips and crumbled bacon. Stir until well integrated.
• Place dough on a sheet of wax paper and refrigerate at least 1 hour.
• Preheat oven to 350°F.
• Remove dough from fridge. Pinch off 1 ½ -inch pieces and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls in the center slightly with your fingers. Bake about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack while you make the glaze.
• Maple-Cinnamon Glaze: Mix 2 cups powdered sugar, 1 tablespoon maple extract, 1 teaspoon vanilla extract and ½ teaspoon cinnamon with enough water to make a thick glaze, about 3 tablespoons. Mix all ingredients together until smooth and creamy. If lumpy, use a whisk.
• Spread a small amount of glaze on top of each cookie and top with a small piece (1 to 1 ½ inches) of crisp bacon.

MAPLE GLAZE FOR DOUGHNUTS

Steps:

• In a small bowl, whisk all ingredients until smooth.

MAPLE BUNDT CAKE WITH MAPLE CINNAMON GLAZE

Steps:

• Heat oven to 350°F. Spray 12-cup bundt cake pan with cooking spray.
• In large bowl, beat softened butter and brown sugar with electric mixer on medium speed about 2 minutes or until pale and creamy.
• In medium bowl, mix flour, baking powder and salt. In separate bowl, beat maple syrup, milk, eggs and vanilla with whisk. Add flour mixture to butter mixture in 3 additions, alternating with egg mixture. Pour batter into pan, spreading evenly with spatula.
• Bake 35 to 40 minutes or until edges are golden and toothpick inserted in center comes out clean. Cool 15 minutes in pan; transfer to cooling rack to cool completely, about 1 hour.
• In small bowl, beat Glaze ingredients with whisk until smooth. Add more powdered sugar or maple syrup if necessary for desired consistency. Spoon glaze over cooled cake, letting it drip down sides. Let glaze set at least 15 minutes before serving.

CINNAMON RAISIN BREAD WITH MAPLE GLAZE

Steps:

• In a mixing bowl, stir together warm water,Maple syrup& yeast.
• Set aside for 5 to 10 minutes.
• Meanwhile, make the oatmeal& add butter.
• Stir to melt butter.
• When the yeast mixture is bubbly, add 3 cups flour, oatmeal, salt& raisins to the yeast mixture.
• Mix on low speed until incorporated.
• Keep adding flour ½ cup at a time until the dough comes together& is only slightly tacky to the touch.
• The dough will be very soft and somewhat sticky.
• Place dough in a greased bowl, cover with plastic wrap& place in a warm place to rise until double in size (about 40 to 60 minutes).
• Spray a 9”x5” loaf pan with non-stick cooking spray.
• Turn the dough out onto a lightly floured surface& knead the cinnamon in by sprinkling a little in top, kneading& turning dough& repeating the process until all the cinnamon is used.
• Place the dough in the prepared loaf pan& place in a warm place to rise.
• When the dough has risen about 2” above the pan, put into a preheated 350ºF oven& bake for about 30 minutes.
• The crust will be golden brown.
• Remove from pan& place on a cooling rack.
• Once the bread has cooled, mix the powdered sugar with 3 T of maple syrup.
• Add 1 or 2 T of water to thin to a pouring consistency.
• Pour glaze all over the top of the bread, letting it run down the sides.

SCRUMPTIOUS CINNAMON MAPLE BROWN SUGAR GLAZED HAM

Steps:

• Preheat oven to 325.
• Place ham face-down in large roasting pan. Pour soda over ham and cover. Bake ham at 325 for 25 minutes per pound. (7 lbs. comes to 3 hours 25 minutes).
• 30 minutes prior to the end of baking time, mix syrup, brown sugar, cinnamon, and nutmeg. Microwave on high for 25 seconds. Stir.
• Brush onto ham liberally, reserving about 1/8 - 1/4 cup glaze.
• Return ham, uncovered, to oven for 20 minutes.
• Cover and reduce heat to 200 degrees for remaining 10 minutes. Remaining glaze can be used to glaze sliced ham prior to serving (Glaze may have to be reheated in microwave to maximize "brushability"). Enjoy!

MAPLE-GLAZED CINNAMON CHIP BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until well blended. Beat in vanilla and eggs, one at a time. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Stir in cinnamon chips. Spread into a greased 13x9-in. baking pan. Sprinkle with cinnamon sugar., Bake until golden brown and a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely in pan on a wire rack., In a small bowl, mix all glaze ingredients until smooth; drizzle over top. Cut into bars. Store in an airtight container.