Maple Squares Food

MAPLE BARS

Steps:

• For Maple Bars: In saucepan scald milk.
• Add shortening, sugar, salt and cinnamon.
• Dissolve and let cool to lukewarm.
• In large bowl dissolve 2 packages of yeast in water.
• Add beaten eggs and stir.
• Stir saucepan mix into yeast mixture.
• Gradually add flour.
• Knead.
• Let rise in bowl for an hour.
• Punch down and roll out to 1" thickness.
• Cut into squares and let rise again on lightly greased baking sheets.
• Bake at 425°F for 7-8 minutes or until light golden brown. Watch carefully.
• For Icing: In saucepan mix butter, brown sugar and milk.
• Bring to boil and simmer 3 minutes.
• Remove from heat and cool for 15 minutes.
• Add mapleine and then powdered sugar and blend well.
• Add more powdered sugar if needed.
• Spread on maple bars and enjoy.

MAPLE PECAN SQUARES

Steps:

• Base: Preheat oven to 350 degrees to cook cookie base.
• Rub the flour, sugar and butter together in bowl, mix well and press firmly into 8 x 10" pan.
• Bake for 5 minutes.
• Remove from oven and set aside.
• Topping: Combine sugar and syrup in pot.
• Simmer on stove for 5 minutes.
• Cool and pour over the beaten eggs.
• Stirring well add the remaining ingredients.
• Pour over the partially baked dough and bake at 450 degrees for 10 minutes.
• Reduce heat to 350 degrees and continue to bake for 20 minutes longer.
• Cool and cut into squares-- enjoy-- enjoy-- enjoy.

MAPLE WALNUT SHORTBREAD BARS

Steps:

• Preheat the oven to 325 degrees F. Cut a piece of foil 8 by 16-inches. Butter the corners and sides of an 8-by-8-inch baking pan. Line the pan with the foil, leaving an overhang on two sides.
• Beat the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed to medium and add the egg yolk, syrup, vanilla extract and vanilla bean seeds if using. Reduce the speed to low, add the flours and salt, all at once, and beat until just combined. Add the walnuts and continue to mix until fully combined.
• Using your hands, drop the dough in pieces evenly into the prepared pan. Flour your hands lightly and press the dough together and into the corners of the pan. Put a piece of waxed paper on top of the dough and use something square and heavy-another pan, a pound of cold butter-to press the dough into the pan and make a smooth, even top. Chill until firm, about 30 minutes.
• When it is firm, use a fork to score the dough all over. Bake until deep golden brown and starting to pull away from the sides of the pan, about 45 minutes. Cool completely on a rack, about 2 hours, then wrap with plastic wrap, and let sit at room temperature overnight.
• Place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to lift off the pan. Gently peel the foil off the bar. Place another lightweight cutting board on top, and flip the bar right-side-up.
• Using a sharp, serrated knife, slice the square in half. Then slice each half into 8 bars.

MAPLE SQUARES

Steps:

• COMBINE marshmallows and margarine in medium saucepan.
• Cook, stirring constantly, over medium heat for 1 to 2 minutes or until marshmallows are melted.
• Remove from heat; stir in cereal until coated.
• Press onto bottom of 13 x 9-inch baking pan coated with nonstick cooking spray, using spatula coated with nonstick cooking spray.
• COMBINE margarine, sugar, evaporated milk and salt in medium, heavy-duty saucepan.
• Bring to a boil, stirring constantly, over medium heat.
• Cook, stirring constantly, for 4 1/2 to 5 minutes.
• Remove from heat.
• Add marshmallows, morsels and maple flavoring; stir vigorously for 1 minute or until marshmallows and morsels are completely melted.
• Pour over prepared crust.
• Sprinkle with nuts; press in slightly.
• Chill for 2 hours or until firm.
• Cut into squares.

MAPLE-WALNUT SQUARES

Steps:

• Directions for bottom layer:
• Put the flour, brown sugar, and salt in the bowl of a food processor and process to combine.
• Add the butter and process until mixture begins to clump, scraping down the bowl several times.
• With moistened fingers, pat the dough evenly over the bottom of the prepared pan.
• Bake for 12 minutes, until dry-looking and firm to the touch.
• Cool on a wire rack.
• Directions for topping:.
• Put the eggs, brown sugar, maple syrup, and vanilla in the food processor bowl (no need to clean it) and process until well blended.
• Add the walnuts and pulse several times to combine and to chop the walnuts.
• Pour the topping over the cooled dough in the pan.
• Bake for 18 to 22 minutes, until the topping is set, crisp, andbrown.
• Let the pan cool completely on a wire rack.
• Cut into 24 bars.