ALMOST-FAMOUS MAPLE-BUTTER BLONDIES
When two brothers opened the first Applebee's in 1980, they gave it the clunky name T.J. Applebee's Rx for Edibles & Elixirs. The name changed six years later, but the chain's insanely popular Maple-Butter Blondies didn't come along until 2004. They're made with walnuts and white chocolate and served in a sizzling skillet with ice cream and maple-butter sauce. Applebee's sells about 2.5 million of the sundaes every year, and readers like Julie Thornton of Dover, PA, have been begging us to track down the recipe. The eatery's Kansas headquarters refused to reveal it, so Food Network Kitchens engineered this spot-on imitation.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 9 blondies
Number Of Ingredients 15
Steps:
- Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.
- Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.
- Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.
- Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.
- Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.
MAPLE-NUT BUTTER CAKE FROSTING/ICING
Maple Season is apon us! I got this from a local paper called the Seaway News, March 23rd edition from the Carol Kloos Country Cooking Corner
Provided by Sam 3
Categories Dessert
Time 5m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Blend butter and sugar.
- Stir in maple syrup and beat until frosting is smooth and fold in nuts.
- Note: this recipe fills and frosts 2 8 or 9in cakes or 1 9x13in cake.
Nutrition Facts : Calories 212.8, Fat 6.8, SaturatedFat 3.4, Cholesterol 13.5, Sodium 37.8, Carbohydrate 39.2, Fiber 0.2, Sugar 37.4, Protein 0.4
MAPLE NUT BUTTER
This is wonderful on scones! I recently had friends stay in a Bed and Breakfast near my home. I met them every morning there and was served breakfast with them. This was served with the B&B's Dried Cherry Scones. We all loved it! I will post the recipe for Dried Cherry Scones on this site.
Provided by keen5
Categories Spreads
Time 10m
Yield 1 small bowl of butter
Number Of Ingredients 3
Steps:
- In a small bowl, stir together 1/2 cup chopped toasted pecans, 1/2 cup softened butter, and 1 tsp.
- maple syrup.
- Chill if not using immediately.
- Soften to room temperature before use.
Nutrition Facts : Calories 1207.8, Fat 131.3, SaturatedFat 61.7, Cholesterol 244, Sodium 654.4, Carbohydrate 12.1, Fiber 5.2, Sugar 6.2, Protein 6
MAPLE WALNUT BUTTER
My father has been putting this on his pancakes, waffles, and French toast since my parents got married almost 32 years ago! (Mom always had ways of spoiling us!)...Thanks to Dad, now all the men in our family (brothers, in laws, and husbands) do the same! Mom has made this with all kinds of nuts, but walnut is Dad's favorite. Give it a try;)
Provided by JamesDeansGirl
Categories Spreads
Time 15m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Place the walnuts in the workbowl of a food processor; cover and process until the nuts are ground and begin to form a paste.
- Add the butter, maple syrup, and cinnamon; cover and process until smooth and well blended, stopping the motor and scraping down the sides of the bowl once or twice.
- Store the butter in a covered container in the refrigerator; bring to room temperature before serving.
- This will keep for at least 1 week.
MAPLE-WALNUT COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- Whisk the flour, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the maple syrup, egg, vanilla and maple extract. (The mixture may look curdled.) Reduce the mixer speed to medium low; add the flour mixture and beat until combined. Cover and refrigerate until the dough is no longer sticky, about 30 minutes (it will still be soft).
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray. Put the turbinado sugar in a shallow dish. Roll tablespoonfuls of the dough into 1-inch balls, then roll in the turbinado sugar. Press a walnut half into the center of each cookie and arrange 2 inches apart on the prepared baking sheets.
- Bake, switching the pans halfway through, until the edges of the cookies are set but the centers are still soft, 12 to 14 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
MAPLED NUT BUTTER TART
Steps:
- Preheat oven to 350 degrees F.
- Combine butter, egg, milk, maple syrup and vanilla. Add chopped nuts and gently pour into tart shell. Garnish with extra nuts if you like.
- Bake for 25 to 30 minutes until top of tart is puffed and bubbly and crust is starting to brown. Cool for 20 minutes before removing from tart pan.
- Can be served warm or at room temperature. Add a dollop of whipped cream for an extra special treat
MAPLED NUT BUTTER TART
Provided by Food Network
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Combine butter, egg, milk, maple syrup and vanilla. Add chopped nuts and gently pour into tart shell. Garnish with extra nuts if you like.
- Bake for 25 to 30 minutes until top of tart is puffed and bubbly and crust is starting to brown. Cool for 20 minutes before removing from tart pan.
- Can be served warm or at room temperature. Add a dollop of whipped cream for an extra special treat
NUT BUTTER BROWNIES
Steps:
- Preheat the oven to 325 degrees F. Line an 8-inch square baking pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, mix together the cocoa powder, baking soda, salt and cinnamon. In a separate bowl, mix together the almond butter, syrup, ghee, vanilla and eggs. Mix the wet into the dry and then fold in the walnuts.
- Pour the batter into the prepared baking pan. Bake until the brownies are firm but still soft in the middle, 20 to 23 minutes.
MAPLE BUTTER TARTS
Make your own delectable custard tarts instead of buying them. We've subbed in the very Canadian ingredient maple syrup for the more common corn syrup. Plus, we've included variations on the classic, with chocolate and pecans instead of raisins.
Provided by oilpatchjo
Categories Dessert
Time 2h25m
Yield 12 buttertarts, 12 serving(s)
Number Of Ingredients 15
Steps:
- Sour Cream Pastry:.
- In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough.
- Press into disc; wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.).
- On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, re rolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes.
- Meanwhile, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt. Divide walnuts, currants and raisins among pastry shells. Spoon scant 1/4 cup filling into each shell.
- Bake in 350 º F (180 º C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.).
- Additional information :
- Maple Chocolate Butter Tarts:.
- Replace currants and raisins with 1/2 cup chopped bittersweet chocolate or semisweet chocolate chips.
- Maple Pecan Butter Tarts:.
- Omit walnuts and currants. Add 1/2 cup chopped pecans.
- Nut-Free Raisin-Free Maple Butter Tarts:.
- Omit walnuts, currants and raisins.
Nutrition Facts : Calories 315.6, Fat 17.6, SaturatedFat 8.1, Cholesterol 59.5, Sodium 243.5, Carbohydrate 37.6, Fiber 1, Sugar 25.3, Protein 3.5
MAPLE BUTTER
My family loves the flavor of French toast in the morning. So for a little variety, we like to replace maple syrup with this slightly sweet topping.
Provided by Taste of Home
Time 10m
Yield 1 cup. 16 servings, 1 tablespoon per serving.
Number Of Ingredients 2
Steps:
- In a bowl, beat butter until smooth. Gradually add syrup, continuing to beat until smooth. Freeze in small portions.
Nutrition Facts :
SILKY MAPLE NUT FUDGE
Super Easy, evaporated milk, marshmallows & white chocolate chips make this maple fudge, quick and easy. From the nestle website.
Provided by BakinBaby
Categories Candy
Time 11m
Yield 50 serving(s)
Number Of Ingredients 10
Steps:
- Butter a 9x13 pan.
- Combine butter, evaporated milk, sugars & salt in a medium heavy-duty saucepan.
- Bring to a full rolling boil, sitrring constantly, over medium heat,cook for 5-6 minutes, remove from heat.
- Sitr in marshmallows, chips, nuts and maple flavoring, stir vigorously for 1 minute or until marhsmallows are melted.
- Pour into prepared pan, on top of fudge, place nut halves in rows spacing bout 1/2" apart, press into fudge.
- Refrigeratate until firm, cut into squares with 1 nut per piece.
Nutrition Facts : Calories 110.2, Fat 6.3, SaturatedFat 2.1, Cholesterol 3.1, Sodium 27.6, Carbohydrate 13, Fiber 0.3, Sugar 11.6, Protein 1.5
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