Maple Nut Orbs Food

COCONUT MAPLE GRANOLA WITH MIXED NUTS AND DRIED FRUIT

Steps:

• Preheat the oven to 300 degrees F and line 2 sheet trays with parchment paper.
• In a large bowl, combine the oats, almonds, coconut, pecans, pistachios, maple syrup, coconut oil and brown sugar. Divide between the lined sheet trays.
• Bake the granola for 1 hour, stirring every 15 minutes. Remove the granola to a large mixing bowl and allow to cool slightly, about 5 minutes. Add the dried apricots, dried cherries and golden raisins and stir to combine. Allow to cool completely, then store in an airtight container for up to two weeks.

MAPLE-WALNUT COOKIES

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.

MAPLE NUT BALLS

Steps:

• In a large bowl, cream butter and maple flavoring until light and fluffy. Gradually add confectioners' sugar and mix well. Stir in pecans. Shape into 1-in. balls. Cover and refrigerate for 1-1/2 hours or until firm. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in the refrigerator.

MAPLE OAT NUT SCONES

Steps:

• For the scones: Preheat the oven to 350 degrees F. Line a baking sheet with a baking mat or parchment paper.
• In a large bowl, combine the flour, ground oats, granulated sugar, baking powder and salt. Stir to combine. Add the butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.
• Whisk together the cream, maple extract and egg in a small bowl. Pour into the flour mixture, stirring gently until it all comes together. (The mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.
• Turn the dough out onto a cutting board or floured surface and use your hands to press it into a 6- to 8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more).
• Transfer to the prepared baking sheet and bake until poufy and set and just barely golden, 20 to 24 minutes. (They shouldn't have much color on them at all.) Allow to cool completely.
• For the icing: Combine the powdered sugar, milk, butter, coffee and maple extract in a large bowl. Make sure the icing's thick but still pourable.
• Drizzle a very generous amount of the icing onto each scone, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.
• The scones will keep nice and fresh for days in a plastic zipper bag.

MAPLE OAT NUT SCONES

Steps:

• SCONES:.
• Preheat oven to 375 degrees F.
• Mix flour, oats, 2 T. brown sugar, baking powder, baking soda and salt in a large bowl. Add butter and rub in with fingertips, two knives, or pastry blender until the mixture resembles coarse meal. Stir in the nuts.
• Stir together 1/2 cup whipping cream and 1/2 cup maple syrup to blend and gradually add this mixture to the dry mixture, stirring just until the dough comes together. Add more cream if needed, if the dough seems dry (I didn't need to add more).
• Turn dough onto lightly floured surface and knead gently, about 5 turns. Pat dough into an 8 inch circle and cut into 8 wedges. Transfer wedges to baking sheet, spacing 2 inches apart.
• Bake until golden, about 20 minutes. Remove and let cool slightly.
• GLAZE:.
• Whisk together 2 T. brown sugar, 6 T. whipping cream and 2 T maple syrup. Gradually whisk in enough powdered sugar to make a thick glaze. Drizzle glaze over warm scones. Allow to stand until glaze sets.
• Notes: The dough was sticky and difficult to knead, I might skip this step the next time. Also, the scones spread out a lot while baking, so I might try patting the dough into a smaller circle the next time.

MAPLE NUT CAKE

Steps:

• Preheat oven to 350 degrees F and grease an 8x8 inch square pan.
• Cream the butter, add the sugar and continue creaming until light and fluffy.
• Beat in the eggs one at a time.
• Stir in the maple flavoring.
• Combine the flour, baking powder, and salt.
• Add the flour mixture in 3 parts alternately with the milk to the butter mixture, beginning and ending with flour.
• Stir in the walnuts and pour in the prepared pan.
• Bake at 350 degrees F for 40-45 minutes or until an toothpick inserted in the center comes out clean.
• Let cake cool completely, then frost with Maple Butter Frosting.

SILKY MAPLE NUT FUDGE

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.

MAPLE OATMEAL NUT GRANOLA BARS

Steps:

• On a sheet pan lined with parchment paper, toast the oats for 15 minutes on 350.
• While the oats are baking, heat the coconut oil, cinnamon, vanilla, honey, maple syrup, and brown sugar in a saucepan until it comes to a boil and stir it until it's well mixed.
• Place all the seeds and fruits, and toasted oats in a large bowl and pour the syrup mixture over it. Mix everything up until it's all evenly covered with the syrup.
• Then pack it down (firmly) to desired thickness on a sheet pan covered with parchment paper (same one you used to toast the granola). Bake on 350 for 20 minutes Remove from the oven and cut desired size bars before it cools and hardens. Then place in the refrigerator for at least an hour to allow it to set properly!

MAPLE OAT NUT SCONES - STARBUCKS

Steps:

• Preheat oven to 425°F.
• Using a food processor or blender, finely grind oats.
• In a mixer, mix flour, oats, sugar, salt and baking powder.
• Add maple syrup and butter and mix well.
• In a small bowl, beat the egg with the cream and maple extract.
• Pour the egg mixture into the flour mixture and mix well.
• Add pecans and mix just to incorporate.
• Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.
• Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
• Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
• Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. I like the glaze to be rather thick. Spread lots of glaze over each scone and dry about 15 minutes before serving.

MAPLE NUT ORBS

Steps:

• In a food processor, bland together the nut butter and maple syrup.
• Add the oat bran, wheat germ, and sesame seeds and bland until it has a stiff, dough-like consistancy.
• You can either roll the dough into 14 indovidual orbs, and then roll them in coconut and chill, or spread the dough onto a square pan and sprinkle with coconut, chill, and cut into squares.