Maples Bar B Que Cups Food

HOMEMADE MAPLE BARS

Steps:

• 1. Lightly grease 15x10-inch jelly roll pan; set aside.
• 2. In a medium saucepan, scald milk. Stir in the shortening, sugar, salt and cinnamon, stirring until smooth. Let cool to lukewarm.
• 3. In a large bowl, dissolve both packages of yeast in the warm water. Add both eggs, and stir well. Stir the milk-cinnamon mixture into the yeast mixture.
• 4. Gradually add the flour and stir with a wooden spoon until all the flour is incorporated. Knead dough on a flat surface, adding up to 1/4 cup more flour if needed to reach a smooth dough (it shouldn't be sticky). Let rise for 1 hour.
• 5. Punch dough down. Then roll dough into a rectangle about 1/2 to 3/4 inch thick. Using a pizza cutter, cut the dough into 12 rectangles.
• 6. Place cut rectangles on greased jelly roll pan, and set aside for about 30 minutes to rise.
• 7. Preheat oven to 425°F.
• 8. Place baking pan in oven, and bake for 7 to 8 minutes or until lightly browned.
• 9. For Icing: In a saucepan, mix together the butter, brown sugar and milk. Bring to a soft boil, and then reduce heat to low and let simmer 3 minutes. Remove from heat and cool for 15 minutes.
• 10. Whisk in maple extract and confectioners' sugar until it reaches a smooth consistency. Add more confectioners' sugar, if needed, for consistency and sweetness.
• 11. Spread icing on top of cooled doughnuts, and let stand 15 minutes to allow icing to set.

MAPLE-BARBECUED CHICKEN

Steps:

• In a bowl whisk together the vinegar and the salt, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Divide the chicken pieces between 2 large bowls, pour the marinade over them, and let the chicken marinate, covered and chilled, overnight.
• Grill the chicken on an oiled rack set about 4 inches over glowing coals for 10 minutes on each side, or until it is cooked through, baste it with some of the barbecue sauce, and grill it, turning it, for 2 minutes more. Serve the chicken with the remaining sauce.
• Make maple barbecue sauce:
• In a large heavy saucepan combine the onions, the oil, the Worcestershire sauce, the mustard, the ketchup, the broth, the vinegar, and the syrup, bring the mixture to a boil, and simmer it, stirring occasionally, for 50 minutes, or until it is reduced to about 3 1/3 cups. The sauce may be made 1 week in advance and kept covered and chilled. Makes about 3 1/3 cups.

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 BARBECUE GRILLED CHICKEN

Steps:

• Heat olive oil in a small saucepan over medium. Cook garlic, turning occasionally, until golden brown, about 4 minutes. Add tomato paste and cook, stirring constantly and scraping bottom of pan, until slightly darkened, about 3 minutes. Add maple syrup, soy sauce, Worcestershire sauce, vinegar, and Sriracha. Bring to a boil, then reduce heat to medium-low and simmer until flavors have come together, about 1 minute. Remove from heat. Transfer about half of barbecue sauce to a heatproof bowl and set aside for serving.
• Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Season chicken generously with salt. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over indirect heat. Cover, positioning vent (if your grill has one) over chicken, and continue to grill, keeping grill covered as much as possible and turning every 5 minutes or so, until an instant-read thermometer inserted into thickest part registers 140°F-145°F, 18-25 minutes depending on the size of the pieces. Baste chicken with barbecue sauce and grill, turning and basting occasionally, until an instant-read thermometer inserted into thickest part registers 160°F for breast and 165°F for dark meat, about 10 minutes longer.
• Arrange chicken on a platter. Serve with reserved barbecue sauce alongside.
• Do Ahead: Barbecue sauce can be made 2 weeks ahead. Transfer to an airtight container; cover and chill.

BAR B QUE CUPS

Steps:

• In skillet brown ground beef and onions; drain. Add barbeque sauce and brown sugar.
• Separate biscuits. Place in ungreased muffin pans. Push dough up along the sides. Spoon meat filling into cups.
• Bake at 400°F for 15 minutes. Sprinkle cheese on top then bake an extra 2 minutes longer.

MAPLE'S BAR B QUE CUPS

Steps:

• In skillet brown ground beef and onion. Drain-add BBQ sauce and brown sugar.
• Separate biscuits. Place in ungreased muffin pans. Push dough up along sides. Spoon meat filling into cups.
• Bake at 400 for 15 minutes. Sprinkle cheese on top. Bake 2 minutes longer.