Maple Molasses Pecans Food

MAPLE-MOLASSES PECANS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper and spray with cooking spray or line with a nonstick baking mat; set aside.
• In a large bowl, mix together honey, syrup, molasses, vanilla, and salt. Add pecans and toss to combine. Spread pecans in a single, even layer on prepared baking sheet. Transfer to oven and bake for 15 minutes, stirring halfway through cooking.
• Remove pecans from oven and transfer to a large bowl; stir in melted butter. Spread pecans on a baking sheet lined with parchment paper; let cool completely.

SILVER DOLLAR BUTTERMILK-PECAN PANCAKES WITH BOURBON MOLASSES BUTTER AND MAPLE SYRUP

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the flour, pecans, granulated sugar, light brown sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla extract and vanilla bean in a small bowl. Add the egg mixture to the dry mixture and gently mix to combine. Do not overmix. Let the batter sit at room temperature for at least 15 minutes and up to 30 minutes before using.
• Heat a cast iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until the bubbles appear on the surface and the bottom is golden brown, about 2 minutes, flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. Transfer the pancakes to a platter and keep warm in a 200 degree F oven.
• Serve 6 pancakes per person, top each with some of the bourbon butter. Drizzle with warm maple syrup and dust with confectioners' sugar. Garnish with fresh mint sprigs and more toasted pecans, if desired.
• Bourbon Molasses Butter:
• Combine the bourbon and sugar in a small saucepan and cook over high heat until reduced to 3 tablespoons, remove and let cool.
• Put the butter, molasses, salt and cooled bourbon mixture in a food processor and process until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Remove from the refrigerator about 30 minutes before using to soften.

MOLASSES MAPLE GRANOLA - BIG BATCH! (CAN BE REDUCED!)

Steps:

• In a LARGE bowl, mix oats, flax, nuts & coconut.
• In a second bowl, mix all wet ingredients, including cinnamon, nutmeg, brown sugar & salt. Mix until blended with spatula or wooden spoon.
• Pour wet onto dry and stir thoroughly. Stir, stir & stir.
• Preheat oven to 300 degrees F.
• Line cookie sheets (the sided kind) with aluminum foil & layer granola onto prepared sheets about 1/2 inch thick. Multiple sheets allow cooking to go faster.
• Toast 30 minutes, stirring once.
• Remove from oven & cool (I use another cookie sheet & put 1/2 of toasted mix on it to speed cooling.
• Repeat until granola all toasted.
• When cooled, return to original BIG mixing bowl & add dried fruit of choice & mix thoroughly. Alternatively, leave fruit out & add at serving time (harder for me to remember).
• Bag in amounts that are workable for you & freeze until used. May recrisp 5 minutes in 300 degree oven if it softens with storage.

DOWN-HOME BLACKSTRAP MOLASSES PECAN PIE

Steps:

• To make pastry: In a medium bowl, combine flour and salt.
• Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
• Sprinkle water over mixture and stir with a fork until dough comes together.
• Press into a 1/2-inch-thick disk; wrap in plastic wrap.
• Refrigerate 1 hour.
• On a lightly floured surface, roll pastry into a 12-inch round, 1/8-inch thick.
• Fold dough in half and fit into a 9-inch pie pan; press dough against bottom and sides of dish.
• Fold edge under and flute or crimp decoratively.
• Refrigerate pie shell.
• To make filling: Combine molasses, brown sugar, syrup, and butter in a medium saucepan over medium heat; cook until butter is melted and sugar is dissolved, about 4 minutes.
• Raise heat to high and boil 1 minute.
• Remove from heat and cool mixture to room temperature.
• Stir in eggs until blended, then stir in remaining filling ingredients.
• Heat oven to 350 degrees.
• Pour filling into pie shell.
• Bake 1 hour, or until filling is set.
• Cool completely on a wire rack.
• Serve with whipped cream or ice cream, if desired.

PECAN MAPLE LOAF

Steps:

• Preheat oven, grease& line the base of a 9x5 loaf pan with baking/parchment paper.
• Sift flour and baking powder into a bowl.
• Cut butter into the flour and mix until the mixture looks like fine breadcrumbs.
• Add in the sugar and pecans.
• Beat eggs together with milk and lemon zest in a seperate bowl.
• Stir in maple syrup.
• Add this to the flour mixture and gently mix together.
• Do not overmix, only until all dry ingredients have become moist.
• The batter should be lumpy.
• Pour batter into pan and smooth out the surface of the batter.
• Bake in the oven for about 50-60 minutes or until cake is lightly browned.
• To make sure, insert a toothpick into the center of the cake and if it comes out clean then the cake is ready.
• Cool cake in pan for at least 10 minutes then turn out and let it cool on the rack.
• (For Icing) Sift the icing sugar into a small bowl and stir in the lemon juice to create a smooth icing.
• Drizzle over the loaf and then sprinkle the chopped pecans over the icing.
• Wait until the icing is set then slice.

BROWN BUTTER KALE WITH MAPLE-MOLASSES PECANS AND DRIED CRANBERRIES

Steps:

• Bring a large pot of water to a boil over high heat; generously salt water and return to a boil. Add kale and cook until tender, 5 to 10 minutes. Drain and rinse with cold water until cool enough to handle. Using your hands, squeeze to remove excess water; coarsely chop.
• Melt butter in a very large skillet (divide butter between two medium skillets if yours isn't large enough) over medium high heat. Cook until butter is bubbling, golden brown, and has a toasted fragrance. Add kale and cranberries to skillet and stir until well coated and warmed through. Squeeze lemon over kale and season with salt and pepper. Remove from heat and transfer to a serving platter; garnish with pecans and serve.