MAPLE SHAKE
Steps:
- Combine all ingredients in a blender. Blend for 1 minute, until smooth.
- Pour into glasses and serve with straws.
MAPLE-BUTTER PECAN SHAKE
I found this recipe in the Miami Herald. I'm posting this to Zaar because I don't want to lose it. I haven't made it yet, but will do soon. This one sounds to good to pass up! Enjoy!
Provided by SassiFras
Categories Shakes
Time 7m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Place milk, pecans, and maple syrup in a blender and blend to break down the pecans and mix thoroughly, about 30 seconds.
- Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades.
- Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.
- Pour into a chilled glass or glasses, and serve at once.
Nutrition Facts : Calories 303.2, Fat 21.6, SaturatedFat 2.8, Cholesterol 6.1, Sodium 27.1, Carbohydrate 26.7, Fiber 2.6, Sugar 22.1, Protein 4.5
MAPLE PECAN BUTTER
Use on sweet potatoes, roasted pumpkin or roasted winter squash. Can keep refrigerated for 1 week or frozen for up to 2 months. Slice off pieces as you need it. Perfect to make ahead to make your autumn cooking easier! From Fine Cooking. nt
Provided by PalatablePastime
Categories Low Protein
Time 15m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Sauté shallots in one tablespoon of the butter until caramelized and almost crisp, and allow to cool.
- Fold all ingredients together and chill.
- When almost firm, place flavored butter onto wax paper and roll into a log.
- Seal in plastic wrap and refrigerate or freeze until needed (can cut off portions of the roll and keep the rest frozen).
- Let butter soften before using for best flavor.
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