MAPLE TOFFEE BARS
The maple flavoring in these soft shortbread bars gives a buttery toffee taste without a lot of work. These have been a family favorite for three generations.
Provided by SFRYMAN
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 1h30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and vegetable shortening with brown sugar, egg, vanilla extract, and maple extract until smooth; stir in flour and salt. Lightly press the dough into a 10x15-inch baking dish.
- Bake until the crust is set and lightly browned, about 15 minutes.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove crust from oven and spread melted chocolate in a layer on top. Sprinkle with walnuts. Cut bars while still warm; let chocolate set, about 1 hour, before serving.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 20.7 g, Cholesterol 14.3 mg, Fat 10.4 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 4.9 g, Sodium 66.4 mg, Sugar 13.3 g
MAPLE TOFFEE SAUCE
Use this syrupy concoction with the Upside-Down Sticky Toffee Pudding for a super-sticky dessert.
Provided by Martha Stewart
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- Melt butter in a medium saucepan over medium heat. Add brown sugar and maple syrup; stir to combine. Bring to a boil and immediately reduce to a simmer; cook until sugar has melted and sauce has thickened, about 5 minutes. Add salt, vanilla, and heavy cream. Simmer, stirring occasionally, until thick, about 5 minutes. Keep warm until ready to use.
UPSIDE-DOWN STICKY TOFFEE PUDDING
This ooey-gooey good British dessert is best served warm with a generous scoop of maple toffee sauce for an extra dose of sweetness. This recipe comes from TV chef Nora Singley.
Provided by Martha Stewart
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees with a rack in the middle. Spray one 8 inch-by-3 inch cake pan with nonstick cooking spray; set aside.
- Place dates and 1/2 cup water in a small saucepan. Bring to a boil and immediately reduce heat to a simmer; simmer until water is almost evaporated. Transfer dates to the bowl of a food processor; pulse until coarsely chopped. Set aside.
- In a medium bowl, whisk together flour, baking powder, salt, baking soda, nutmeg, and cloves.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 4 minutes. Add eggs, and beat until combined, scraping down sides of bowl as necessary. Add molasses, maple syrup, vanilla, and date mixture; beat to combine. With the mixer on low speed, add the flour mixture. Mix until just combined.
- Pour 1/2 cup maple toffee sauce into bottom of prepared cake pan; sprinkle with pecans. Pour batter into cake pan, smooth top, and transfer to oven. Bake until deep golden and a cake tester inserted into the center comes out clean, about 55 minutes.
- Remove pudding from oven and let cool for 10 minutes. Run a small offset spatula around edge of cake pan and invert pudding onto serving platter. Immediately pour additional maple toffee sauce over cake; let cool slightly. Serve warm with whipped cream.
STICKY MAPLE PECAN BAKED APPLES WITH TOFFEE FUDGE SAUCE
Such an easy and an indulgent dessert! Baked apples with maple syrup, pecans, Calvados or brandy, served with a rich, creamy toffee fudge sauce. (You can also use apple juice if you wish.) These make an ideal dinner party dessert, as the can be put in the oven to bake, as everyone sits down for their appetisers or main course! If you really want to push the boat out - serve these with an extra dollop of cream or even some vanilla ice cream! These apples are better eaten warm, rather than hot - so let them rest for about 5 minutes before serving, ideally whilst you make the toffee sauce.
Provided by French Tart
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven at gas mark 4/180°C/375°F.
- Core the apples and, with a sharp knife, cut a line round the middle of them.
- Put them in a roasting tin & press the butter, sugar & pecan nuts, alternately, in to the holes and press any excess on top.
- Put the Calvados, brandy or apple juice with the lemon juice and maple syrup into the tin.
- Put them into the oven and cook for about 40 to 50 minutes or until tender.
- Then take the tin out of the oven, remove apples to a plate or dish and pour the cooking juices and liquid into a saucepan. (Making sure, the nuts are not included - strain them out and put them back with the apples).
- When you want to eat pudding, put the saucepan on a high heat on the hob. Let bubble until reduced and thickened; it should be like a thick sticky syrup.
- Stir in the cream and let bubble again for a few minutes; pour this sticky toffee sauce over the apples and serve with an extra dollop of fresh cream or vanilla ice cream.
Nutrition Facts : Calories 643.6, Fat 45.3, SaturatedFat 17.3, Cholesterol 73.4, Sodium 23.4, Carbohydrate 63.6, Fiber 6.1, Sugar 53, Protein 3.6
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