Maple Spoon Bread Food

SPOON BREAD

Steps:

• Preheat the oven to 350 degrees. Lightly butter a 1 1/2-quart souffle dish.
• Combine the cornmeal, salt, and sugar and stir slowly into scalded milk in saucepan. Over low heat, blend in butter. Remove saucepan from heat and beat in egg yolks and baking powder. Let cool.
• Beat egg whites with a pinch of salt until stiff. Gently fold into cornmeal mixture. Pour batter into prepared mold and bake until puffed and golden, 30 to 35 minutes. Serve immediately.

BAKED SPOON BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a casserole or souffle dish.
• Combine cream, butter, sugar, honey, and salt in a saucepan over low heat; cook and stir until butter melts, 2 to 3 minutes. Slowly stir cornmeal into cream mixture until thickened but not boiling, 3 to 5 minutes. Pour cornmeal mixture into a large bowl.
• Beat egg yolks, 1 at a time, into cornmeal mixture, ensuring egg yolk is fully incorporated before adding the next. Stir baking powder and white pepper into cornmeal-egg yolk mixture.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold egg whites into cornmeal-egg yolk mixture; pour into the prepared dish.
• Bake in the preheated oven until golden and puffed, about 35 minutes.

MAPLE APPLE BREAD

Steps:

• In a bowl, combine brown sugar, flour, cinnamon, egg and flavoring; mix well. Add apple and nuts stir; stir to coat. Unroll dough and separate into eight rectangles; seal the seams and perforations. Spread each rectangle; seal the seams and perforations. Spread each rectangle with apple mixture. Roll up, starting with a short side. Place lengthwise in a greased 8x4-in. loaf pan, making two layers of four rolls. Bake at 350° for 20 minutes. Cover with foil and bake 30 minutes longer or until golden brown, uncovering the last 5 minutes. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over bread.

MAPLE SPOON BREAD

Steps:

• For the spoon bread:.
• Preheat the oven to 325°F.
• Combine all the ingredients in a large bowl. Divide evenly between aluminum tins or individual ramekins, then cover with maple topping. Bake until the centers are firm, approximately 8-10 minutes.
• For the Maple Topping: Combine syrup and melted butter.
• For the Maple Sauce: Combine cream and syrup.
• For the apple topping: Peel and slice the apple. Heat a small sauté pan and add butter, apples and sugar. Sauté until it reaches a medium caramel color.
• To finish: Unmold the spoon bread, top with the maple sauce and finish with warm apples.

E-Z CORN AND GREEN CHILE SPOON BREAD

Steps:

• Heat oven to 400°F and grease 8-inch square baking dish.
• In a large bowl, combine cornbread mix, eggs, melted butter, cheese, green chilies, bell pepper, jalapeños and red pepper.
• Stir until well mixed.
• Pour into greased baking dish and bake at 400°F for 35-40 minutes or until set and golden brown.

NORMA'S SPOON BREAD

Steps:

• Preheat oven to 375 degrees. Lightly butter a 6-cup soufflé dish or casserole; set aside. Place 2 cups water in a medium saucepan over medium-high heat. Bring to a boil. Slowly add cornmeal, stirring constantly until thick and smooth. Remove from heat. Add butter and salt, and let stand until lukewarm. Add eggs and milk. Beat for 2 minutes, then pour into prepared baking dish. Bake until golden brown, about 35 minutes. Serve hot with butter.

SPOON BREAD

Steps:

• Put yeast in 1/2 cup warm water to which 1 teaspoons sugar is added. leave 10 minutes.
• Pour 1 1/2 cups boiling water over oatmeal. Add 3 tablespoons butter, 2 tablespoons brown sugar, 1/2 cup molasses and 1 teaspoons salt. Mix and leave until lukewarm.
• Add yeast mixture. Put some flour in before yeast and 1/4 cup warm water. Add remainder of flour; mix with a spoon.
• Spoon into cans. Let rise 1 1/2 hours or until double in bulk.
• Bake at 350F for 50-6- minutes.

LADY BIRD JOHNSON'S SPOON BREAD

Steps:

• Stir cornmeal into 2 cups of milk and let mixture come to a boil, making a mush.
• Remove from heat and add balance of milk and well-beaten eggs.
• Stir in salt, baking powder and melted butter .
• Bake in 2 quart greased casserole for 30 minutes at 350 degrees.

MISO-MAPLE LOAF CAKE

Steps:

• Center a rack in the oven and heat oven to 350 degrees. Butter an 8 1/2-inch loaf pan and dust with flour, or use baker's spray.
• Whisk together the flour, baking powder and baking soda in a medium bowl. Put the sugar, salt and zest in the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Reach in and rub the ingredients together until the sugar is moist and fragrant; it may even turn orange. Add the butter, miso and maple syrup to the sugar. If using a stand mixer, attach the bowl and fit it with the paddle attachment.
• Beat on medium speed for about 3 minutes, scraping down the bowl and beater(s) as needed, until the mixture is smooth and creamy. One by one, add the eggs, beating for a minute after each goes in. Beat in the vanilla. The mixture might curdle, but this is a temporary condition. Turn off the mixer, add the dry ingredients all at once and pulse to begin the blending, turning the mixer on and off in very short spurts on the lowest speed. Then, beat on low speed until the dry ingredients are almost incorporated. With the mixer still on low, pour in the buttermilk and blend well. Scrape the batter into the pan, working it into the corners and smoothing the top.
• Bake for 50 to 55 minutes, checking the loaf after 40 minutes and covering the top loosely with a foil or tented parchmentif it's browning too fast. The loaf is properly baked when it pulls away from the sides of the pan and a tester inserted into the center comes out clean. Transfer the pan to a rack and let the bread rest for 5 minutes, then run a table knife around the edges of the loaf and unmold onto the rack; turn it right side up.
• If you'd like to glaze the loaf, stir the marmalade or jam with 1 tablespoon water and heat the mixture in the microwave or over low heat until it comes just to a boil. Using a pastry brush or a spoon, cover the top of the loaf with the glaze. Allow the loaf to cool to room temperature before slicing. Wrapped well, the cake will keep for about 4 days at room temperature. If it becomes stale - and maybe even if it doesn't - toast it lightly before serving. If you haven't glazed the cake, you can wrap it airtight and freeze it for up to 2 months; defrost, still wrapped, at room temperature.

MAPLE BUBBLE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, egg yolk, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a small saucepan, combine syrup and butter. Bring to a boil. Cook and stir for 3 minutes; set aside., Punch dough down. Turn onto a lightly floured surface; divide into 20 pieces. Shape each into a roll. In a shallow bowl, combine brown sugar and cinnamon. Place melted butter in a separate shallow bowl. Dip buns in butter, then coat in brown sugar mixture., Place 8 rolls in a greased 10-in. fluted tube pan; drizzle with 1/3 cup syrup. Top with remaining rolls, syrup and brown sugar mixture. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

MAPLE PECAN BREAD

Steps:

• Preheat oven to 350°F
• Grease bottom or parchment paper line an 8 x 4-inch or a 9 x 5-inch loaf pan, or 2 (6 x 3-inch) small loaf pans.
• With a wooden spoon, mix together all ingredients (except pecans and Maple Glaze) in a large bowl; stir until combined.
• Stir in 1/2 cup pecans. Pour into prepared loaf pan(s).
• Bake larger size loaves in preheated oven for 55 to 65 minutes, or if making smaller size loaves, bake loaves for 35-40 minutes, or until toothpick inserted in center comes out clean.
• Cool loaf(s) for 10 minutes in pan(s).
• Remove loaf(s) from pan, and cool on wire rack.
• Cool completely, about 2 hours.
• Instructions for Maple Glaze: Mix all ingredients until smooth and thin enough to drizzle over loaf(s).
• Drizzle top(s) with Maple Glaze. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.