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B O N N I E "'S F A M O U S M A P L E W A L N U T P I E
1 Cup Pure Maple Syrup (Grade: Dark Robust or Very Dark Strong)
4 Beaten Eggs
1/2 Cup Sugar
1/3 Cup Melted Butter
1 Dash Salt
1 1/3 Cups Broken Walnuts
1 Unbaked 9-inch Pastry Shell
1. Preheat oven to 350
2. In a medium mixing bowl combine syrup, eggs, sugar, butter
salt and mix until smooth.
3. Add walnuts
4. Pour into pastry shell
5. Cover edge of pie with foil to prevent over browning and bake
in the oven for 15 mins.
6. Remove foil and bake for another 25 more mins (or until filling is set)
7. Cool ... (optional - serve with whipped cream on top) ... Enjoy!
S W E E T L A S S I
2 Cups Diced Ripe Mango (or about two cups frozen mango thawed or pureed)
1 1/2 Cups Plain Yogurt
1/2 Cup Whole Milk
3 Tablespoons sugar or honey
Pinch of Sea Salt
1/4 - 1/2 teaspoons rose water
1/2 Cup Ice Cubes
A Dash of Ground Cardamom
Lemon Waffer Sticks for Garnish
Place all ingredients except ice cubes in a blender and blend until smooth. One by one, add ice cubes and blend further until they are broken down into slush. Garnish with lemon waffer stick.
J E N N A '"S P U M P K I N S H A P E D - C O C O N U T C H O C O L A T E C H I P B A N A N A B R E A D
Pumpkin shaped cake pan - or any other shaped pan will do!
2 Cups of All-Purpose Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/2 Cup Butter
3/4 Cup Maple Sugar
2 Eggs Beaten
2 1/2 Cups Overripe Bananas
Chocolate Chips and Coconut Flakes to taste
1. Preheat oven to 350 degrees
2. Lightly grease pan
3. Combine flour, baking soda, and salt
4. In a separate bowl combine butter, maple sugar, eggs, and mashed bananas.
5. Mix together wet and dry ingredients slowly and add chocolate chips and coconut flakes to taste.
M A P L E B R O W N S U G A R C O O K I E S
Recipe Submitted by: Morgan Yucel
Recipe From: Sallysbakingaddiction.com
2 and 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup packed dark brown sugar
1 large egg at room temp
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract
2 teaspoons maple extract
1 cup chopped pecans
Whisk the flour, baking soda and salt together in medium bowl. Set aside.
Using a hand mixer or stand mixer cream the butter and brown sugar together on medium speed until smooth (1-2 mins)
Add the egg and beat on high until combined (30 seconds)
Scrape down the sides and bottom of the bowl as needed.
Add maple syrup, vanilla extract, and maple extract - then beat on high speed until combined.
Pour the dry ingredients into the wet ingredients, then mix until combined.
Add the pecans and beat on low speed until combined.
Cover and chill the dough for 2 hours in fridge.
Preheat oven to 350 degrees. Line 2-3 large baking pans with parchment paper and set aside.
Roll cookie dough into balls, about 1.5 tablespoons of dough per cookie.
Bake each batch for 12-13 minutes - until lightly browned on sides.
Remove cookies from oven - if your warm cookies look puffy, lightly bang the pan on the counter - this will help deflate the cookies, creating lovely cracks as you see in the pictured cookies. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Visit sallysbakingaddiction.com for more recipes!
B U T T E R M I L K R H U B A R B S C O N E S
Recipe Submitted by: Sue Love
Original recipe is from: Simply Scones by Leslie Weiner & Barbara Albright
2 cups all-purpose flour
1/3 cup Baird Farm Maple Sugar + some for sprinkling
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsalted butter, chilled
1 Tbsp. Bob’s Red Mill buttermilk powder. (see note below)
1/2 cup H2O
1 large egg
1 1/2 tsp. vanilla
2/3 to 3/4 cup diced rhubarb
Preheat oven to 400 degrees F.
In a large bowl, stir together flour, maple sugar, baking powder, baking soda, salt and buttermilk powder.
Cut the butter into 1/2 inch cubes and distribute over the flour mixture. Cut in the butter until the mixture resembles coarse crumbs. Add the diced rhubarb to the flour/butter mixture and stir.
In a small bowl mix the H2O, egg and vanilla. Add the liquid ingredients to the dry and stir to combine.
Divide the mixture evenly into a scone pan and lightly sprinkle with maple sugar or. . .
With lightly floured hand, pat the dough into an 8 inch circle on an ungreased baking sheet. With a serrated knife, cut into 8 wedges. Lightly sprinkle with maple sugar.
Bake for 18-20 minutes, until top is lightly brown and a cake tester or toothpick inserted in the center comes out clean.
Place on a wire rack and cool for 5 minutes.
Remove from scone pan or baking sheet and continue to cool the scones on the wire rack.
Grab a cup of tea or mug of coffee and enjoy!
Note: The original buttermilk scone recipe calls for 1/2 cup of buttermilk. I began using the buttermilk powder because then I have it readily available.