Maple Millet Cakes Food

MAPLE MILLET CAKES

Steps:

• Mix together leftover millet and sweet potato, yogurt (if too dry), and any necessary salt, using just enough yogurt so that the millet will stick together in patties. Form into 4 patties.
• Dredge patties in whole wheat flour.
• Heat coconut oil in a skillet over medium-high heat until it shimmers. Add patties and fry until crisp and golden about 2-4 minutes per side.
• Top with toasted pecans and lots of maple syrup.
• Hope you enjoy!
• **Note: Since the whole wheat flour in this recipe doesn't get soaked as grains should, one could use masa harina or sprouted spelt flour for better nutrition and digestibility.

SALMON WITH MAPLE SYRUP AND TOASTED ALMONDS

Steps:

• Preheat oven to 425.
• Place fillets in a 13x9-inch baking dish coated with cooking spray.
• Combine sugar, syrup, soy sauce, mustard, and black pepper.
• Pour sugar mixture over fillets.
• Cover with foil.
• Bake at 425 for 10 minutes.
• Remove foil.
• Sprinkle fillets with almonds.
• Bake an additional 10 minutes or until fish flakes easily when tested with a fork.
• Serve with sugar mixture.

MAPLE PECAN CAKE

Steps:

• Generously butter 10-inch diameter cake pan with high sides (or 7 1/2 x 11 1/2-inch ovenproof glass baking dish).
• Heat syrup,1/4 cup butter,brown sugar and mace in medium saucepan over low heat, stirring until sugar disolves;bring to boil.
• Pour into prepared pan and sprinkle with pecans.
• Position rack in center of oven and preheat to 350 degrees.
• Sift flour,baking soda and salt into bowl.
• Using electric mixer, cream 1/2 cup butter in another bowl.
• Add 3/4 cup sugar and beat until light and fluffy.
• Beat in eggs, one at a time, then beat 2 minutes;blend in vanilla and lemon peel.
• Stir in flour mixture and yogurt alternately, beginning and ending with flour mixture; fold in currants.
• Spoon batter atop pecan mixture, spreading gently to sides of pan.
• Bake until tester inserted in center comes out clean, about 55 minutes.
• Immediately invert cake onto rack set over sheet of waxed paper.
• Serve warm; top with whipped cream if desired.

MAPLE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and lightly flour (I use Recipe #78579) two 9-inch cake pans, then line the bottoms with waxed paper.
• In a large bowl, mix together the flour and the ginger and set aside.
• In a large bowl, cream the butter and the sugar until fluffy.
• Add the eggs one at a time, beating until well combined.
• Beat in the maple syrup gradually.
• Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth.
• Pour the batter into the prepared pans; prepare a hot water bath to be placed on the rack underneath the cake pans. Bake for 30-35 minutes or until cake tests done (the toothpick test).
• Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
• To make the original frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
• To make the buttercream frosting: mix butter, extract and syrup till smooth. Add powdered sugar (a few tablespoons at a time), beating on high speed (my handmixer has three speeds) till frosting reaches desired consistency.
• When cake has cooled, ice between the layers. Ice top and sides of cake, sprinkling the top with chopped walnuts.

NEW ENGLAND CRANBERRY DUFF

Steps:

• Preheat oven to 325°F Butter bottom and halfway up sides of an 8-inch square glass baking dish using 2 tablespoons butter. Spread cranberries evenly over bottom of dish. Sprinkle pecans on top, then sprinkle with 1/3 cup sugar; set aside.
• Mel remaining 6 tablespoons butter in a saucepan over medium-low heat; set aside.
• Put egg and the remaining 1/2 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 1 minute. Reduce speed to medium-low; gradually beat in flour and the salt, Pour in melted butter in a slow, steady stream, beating until smooth.
• Slowly pour batter into pan to cover cranberries. Bake until golden brown and a cake tester inserted in center comes out clean, about 45 minutes. Let cool on a wire rack 10 minutes. Run knife around edge to loosen, and invert to unmold onto a serving platter. Serve warm or at room temperature.