MAPLE WALNUT SQUARES
Delicious sweet maple squares, with a shortbread base, a maple syrup filling and lots of nuts!
Provided by Jennifer
Categories Snack
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 Line an 8-inch square baking pan (with straight sidewith parchment paper, leaving an overhang on at least two sides (for removing it easily after baking).
- In a food processor (or in a bowl with a pastry cutter or two knives), whisk together the flour, sugar and salt. Add butter and pulse/cut until mixture starts to come together. Stir in 1/4 cup of finely chopped walnuts. Pat evenly in to prepared 8-inch pan.
- Bake crust in centre of the preheated 350 oven until golden and set, about 18-20 minutes. Remove from oven, but leave oven on. While crust is baking, whisk together the filling ingredients and set aside. Then, scatter nuts evenly over a baking sheet and set aside.
- Once base is out of the oven, place baking sheet with the nuts in the oven for about 5 minutes, or until nuts are lightly toasted and fragrant. Remove nuts from oven and scatter over cooked crust. Re-whisk filling, the pour over-top. Use a fork to evenly distribute the nuts floating on top, if necessary.
- Place in 350 oven and bake until filling is set about 35 minutes. Cool completely in pan on a cooling rack, then carefully lift out of pan using the parchment paper edges. (I like to refrigerate for a bit before cutting in to squares, just to make the whole process neater, but the squares are quite sturdy without refrigerating, once cooled.) Cut in to squares. Eat as is, or serve on a dessert plate with a dollop of whipped cream and a scattering of nuts.
Nutrition Facts : Calories 304 kcal, Carbohydrate 37 g, Protein 3 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 230 mg, Sugar 25 g, ServingSize 1 serving
MAPLE WALNUT-BLONDIES
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- Make the blondies: Preheat the oven to 350˚. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Spread the walnuts on a baking sheet and bake until lightly browned, 10 to 12 minutes. Let cool slightly, then transfer to a cutting board and roughly chop; set aside.
- Whisk the flour, baking soda and salt in a large bowl. Melt the butter in a medium saucepan over medium heat and cook, stirring occasionally with a whisk, until brown flecks appear, 10 to 12 minutes; remove from the heat and immediately whisk in the brown sugar and maple syrup. Let cool slightly, about 5 minutes. Whisk in the eggs one at a time, then add the vanilla and maple extracts.
- Whisk the brown butter-egg mixture into the flour mixture, then fold in the walnuts with a rubber spatula. Spread the batter in the prepared pan. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a rack and let cool completely in the pan. Lift the blondies out of the pan using the foil overhang; discard the foil.
- Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the maple syrup and beat until smooth. Gradually beat in the confectioners' sugar on low speed, increasing the speed to medium high after each addition until fluffy. Beat in the lemon juice and maple extract; add more maple extract, 1/4 teaspoon at a time, to taste. Spread the frosting over the cooled blondies. Cut into squares.
MAPLE-WALNUT SQUARES
These are very easy and delicious! I added a teaspoon of (organic) maple flavoring to the topping - extra yum! From "The Four-Sided Cookie" (Bodger)
Provided by MA HIKER
Categories Bar Cookie
Time 1h4m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 139.5, Fat 7.5, SaturatedFat 2.9, Cholesterol 25.7, Sodium 33.3, Carbohydrate 16.7, Fiber 0.5, Sugar 9.7, Protein 2.1
MAPLE-WALNUT SHORTBREAD
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 32 cookies
Number Of Ingredients 7
Steps:
- Beat the butter, 1/2 cup confectioners' sugar, 1/3 cup maple syrup, 1/4 teaspoon salt and the maple extract in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the flour in 2 batches and beat until just combined.
- Turn out the dough onto a lightly floured surface and dust with flour. Gently knead a few times until soft but not sticky, lightly dusting the surface with more flour as needed. Pat into an 8-inch square (about 1/2 inch thick). Cut into 1-by-2-inch rectangles, flouring the knife if needed.
- Spread the walnuts on a plate. Gently press each rectangle in the walnuts to coat. Arrange about 1 1/2 inches apart on 2 baking sheets. Refrigerate until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Bake, switching the pans halfway through, until the cookies are firm and lightly browned on the bottom, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
- Make the glaze: Mix the remaining 1/2 cup confectioners' sugar, 3 tablespoons maple syrup and a pinch of salt in a small bowl until smooth. Drizzle on the cookies. Let set, about 15 minutes.
MAPLE WALNUT CREAM SQUARES
I have made these for church fellowship gatherings and they always go over very well. This is a no bake recipe. The cook time is the 5 minutes cooking on top of the stove.
Provided by Dorel
Categories Bar Cookie
Time 20m
Yield 16 squares
Number Of Ingredients 11
Steps:
- Line an 8 inch square pan with foil.
- Place 10 wafers in a single layer in bottom of pan, cutting to fit. Save other 10 for top
- Set aside.
- Crush another 10 wafers for filling. Or use about 3/4 cup graham cracker crumbs
- In saucepan, mix brown sugar, butter, milk and syrup.
- Bring to boil and simmer 5 minutes, stirring constantly.
- Remove from heat.
- Stir in crushed wafers, coconut and walnuts.
- Spread over wafers in pan.
- Top with remaining wafers, cutting to fit.
- FROSTING.
- Mix all frosting ingredients until smooth.
- Spread over top while warm.
- Sprinkle with additional nuts if desired.
- Refrigerate until firm.
Nutrition Facts : Calories 247.1, Fat 12, SaturatedFat 3.8, Cholesterol 5, Sodium 187.3, Carbohydrate 34.2, Fiber 1.1, Sugar 25.8, Protein 2.1
MAPLE WALNUT SHORTBREAD BARS
Maple and walnut are a winning combination in these buttery bars that are a refreshing alternative to a chocolate dessert.
Provided by Food Network Kitchen
Categories dessert
Time 11h35m
Yield sixteen 4 by 1-inch bars
Number Of Ingredients 10
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-WALNUT CAKE
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the frosting: Whisk the egg whites and maple sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, about 5 minutes. Remove the bowl from the pan and beat with a mixer on high speed until stiff, shiny peaks form, about 5 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first; keep beating and it will come together.) Beat in the maple extract.
- Assemble the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Spoon the reserved walnut syrup over the cakes, letting it soak into the holes.
- Coarsely chop the walnuts. Transfer 1 cup frosting to a medium bowl; fold in the chopped nuts. Put 1 cake layer on a platter and spread the walnut frosting on top. Top with the second cake layer. Cover the whole cake with the remaining maple frosting. Decorate with more walnuts.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
MAPLE WALNUT BARS
This is a quick and easy bar cookie made with a cake mix crust. I was given a huge bottle of maple syrup on the condition that I make cookies and this is what I used it for. These are not overly sweet and a great fall cookie.
Provided by mary winecoff
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- For the bottom layer, in a large bowl, combine cake mix, butter and egg.
- Stir until mixture forms a thick dough.
- Press evenly into the bottom and 1/2 inch up the sides of a 9 x 13 inch baking pan.
- Bake 18 to 20 minutes or until golden.
- Meanwhile, for the top layer, in a large bowl, combine syrup, sugar, eggs and vanilla.
- Beat with an electric mixer until well combined.
- Stir in walnuts.
- Pour over hot bottom layer; spread to cover the entire surface.
- Bake 22 to 25 minutes or until the top layer just starts to set.
- Cool completely in pan.
- Cut into bars.
Nutrition Facts : Calories 218.9, Fat 11.6, SaturatedFat 3.4, Cholesterol 36.6, Sodium 182.2, Carbohydrate 27, Fiber 0.7, Sugar 20.3, Protein 2.9
MAPLE WALNUT BARS
Make and share this Maple Walnut Bars recipe from Food.com.
Provided by littleturtle
Categories Bar Cookie
Time 1h
Yield 24-28 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Grease a 13"x9" baking pan.
- Reserve 2/3 cup cake mix; set aside.
- For the crust: in a large mixing bowl, stir together remaining cake mix, melted butter and 1 egg until thoroughly blended (mixture will be crumbly).
- Press mixture evenly into bottom of prepared pan.
- Bake until light golden brown (15-20 minutes).
- In a large mixing bowl, combine reserved cake mix, maple syrup, remaining 3 eggs, sugar and vanilla extract; beat at low speed of electric mixer for 3 minutes.
- Pour over crust.
- Sprinkle with walnuts.
- Bake until filling is set (30-35 minutes).
- Cool completely in pan.
- Cut into bars to serve, and store any extras in refrigerator.
Nutrition Facts : Calories 218.3, Fat 9.1, SaturatedFat 2.6, Cholesterol 42.5, Sodium 174.3, Carbohydrate 32.5, Fiber 0.6, Sugar 23.1, Protein 2.8
WALNUT SQUARES
These are homey, old fashioned cookies that have a wonderful richness to them. The recipe was given to me by my dear friend Mary, who is like a 2nd mother to me, and one of my favorite people to swap recipes with.
Provided by momaphet
Categories Bar Cookie
Time 35m
Yield 16 squares
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees, grease well an 8" square pan.
- Beat egg until foamy, beat in brown sugar and vanilla.
- Sift together dry ingredients, mix into to egg mixture, stir in walnuts.
- Bake until the top has a dull crust about 25 minutes, cut into squares while warm, cool and then remove from the pan.
- Easily doubled, bake in a 9x13 pan.
MAPLE WALNUT BARS
This is a maple flavored bar with a delicious cream cheese icing.
Provided by Debbie Rowe
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8 x 8 inch pan.
- In a medium bowl combine flour and baking soda. Mix well and set aside.
- In a large bowl with an electric mixer, blend brown sugar and 1/2 cup margarine to form a grainy paste. Scrape down sides of bowl, then add 1 cup syrup, egg and vanilla. Beat at medium speed until smooth.
- Add the flour mixture and walnuts and blend at low speed just until combined. Pour batter into baking pan and smooth top with a spatula. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool in pan.
- To Make Maple Frosting: In a medium bowl, cream 1/2 cup margarine and cream cheese with an electric mixer at high speed. Add 1 tablespoon brown sugar and 3 tablespoons maple syrup, and beat until smooth. Slowly add confectioners sugar and reduce mixer speed to low. Once sugar is added mix until smooth. If frosting appears thin gradually add confectioners sugar until frosting thickens. Spread frosting on top of bars in pan and cut into squares.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 38.9 g, Cholesterol 46 mg, Fat 16.5 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 8.5 g, Sodium 140.7 mg, Sugar 24.5 g
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- Heat oven to 350 degrees. Lightly grease an 8-inch square baking dish with nonstick cooking spray and set aside.
- Whisk flour, cinnamon, nutmeg, baking soda, and salt together in a medium bowl and set aside.
- In the bowl of a stand mixer (or large bowl if using a hand mixer), cream butter and sugar together on low speed until combined. Increase speed to medium-high and beat until creamy, about 2 minutes. Reduce speed to medium and add eggs, 1 at a time, scraping bowl between additions.
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