MAPLE BUTTER
This sweet and creamy butter is great on sweet potatoes, waffles, and French toast. This butter is the only way I can get my husband to eat sweet potatoes!
Provided by paynes
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 15m
Yield 16
Number Of Ingredients 4
Steps:
- In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.
Nutrition Facts : Calories 133 calories, Carbohydrate 8 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 7.3 g, Sodium 83.6 mg, Sugar 7.4 g
MAPLE-BROWN-BUTTER SEMIFREDDO
You don't need an ice cream maker for this easy, creamy frozen treat.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 25m
Number Of Ingredients 5
Steps:
- In a medium bowl, using an electric mixer, beat cream on high until stiff peaks form, 2 minutes; refrigerate. In a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately pour into a small bowl. In clean saucepan, bring maple syrup to a boil over medium-high and cook 2 minutes.
- In a medium bowl, using an electric mixer, beat egg yolks on high until pale yellow, 1 to 2 minutes. With mixer running, add hot maple syrup in a slow, steady stream, then add brown butter. Beat on high until mixture has cooled to room temperature, about 5 minutes. With a rubber spatula, gently fold in whipped cream. Transfer mixture to a 5-by-10-inch loaf pan and cover with plastic wrap. Freeze until firm, 5 hours (or up to 1 week). Serve topped with hazelnuts, if desired.
Nutrition Facts : Calories 314 g, Fat 27 g, Protein 2 g, SaturatedFat 16 g
MAPLE-BROWN-BUTTER DESSERT WAFFLES
Waffles aren't just for breakfast! These decadent treats are ideal for a whimsical dessert -- add a scoop of your favorite ice cream for an extra bit of extravagance.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 55m
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In a microwave-safe bowl, microwave 6 tablespoons butter until melted, about 30 seconds. Add eggs and buttermilk; whisk to combine. Add buttermilk mixture to flour mixture and whisk until batter is almost smooth; set aside.
- In a small bowl, whisk together maple syrup and confectioners' sugar until smooth. In a small saucepan, heat 6 tablespoons butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, 8 to 10 minutes. Immediately pour into maple mixture and whisk until mixture forms a ribbon when you lift the whisk. Cover with plastic wrap and set aside.
- Heat a waffle iron according to manufacturer's instructions. Lightly coat with cooking spray. Pour 1 1/3 cups batter onto iron and close; cook until waffle is golden and crisp, about 8 minutes. Transfer to a wire rack set in a rimmed baking sheet. Repeat with remaining batter.
- Pour maple glaze onto a dinner plate. Dip one side of each waffle into glaze. To serve, cut each waffle in half and sprinkle with pecans.
Nutrition Facts : Calories 612 g, Fat 33 g, Fiber 2 g, Protein 9 g, SaturatedFat 16 g
MAPLE BUTTER
This butter is delicious spread over toast or on top of pancakes, waffles, and French toast.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 1 cup
Number Of Ingredients 3
Steps:
- Pour maple syrup into a medium saucepan; add cinnamon. Bring to a boil over medium-high heat. Cook until a candy thermometer registers 240 degrees (soft-ball stage), 10 to 15 minutes. Remove the pan from heat, discard cinnamon stick, and stir in butter until melted.
- Immediately transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat, starting on low and increasing to high, until mixture is thick, opaque, and creamy, about 8 minutes. Store in an airtight container, refrigerated, up to 2 weeks.
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