|Shady Maple Farms|
|Pure Maple Extract|
(do not use Imitation Maple)
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 9" baking pan lined with Parchment Paper extending 2" over the edge of all 4 sides. Brush well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
12 TBS C Butter, room temperature
3/4 C Brown Sugar
1/4 C Granulated Sugar
1 large Egg
3 tsp Pure Maple Extract (not Imitation Maple)
2 C Flour
2 tsp Cornstarch
1 tsp Baking Powder
4 oz. Cream Cheese
4 TBS Butter, room temperature
2 1/2 C Confectioner's Sugar, sifted
1/2 tsp Pure Maple Extract (not Imitation Maple)
1 1/2 TBS Whole Milk
1/4 C Shady Farms Certified Organic Pure Maple Chunks
In a Stand Mixer with a Paddle Attachment:
Beat for 4 minutes.
Pure Maple Extract
Beat just until combined.
In a small bowl:
Slowly beat into the Egg mixture, just until combined.
Spoon batter into the lined baking pan.
Bake 18 0 20 minutes.
Remove pan to a rack to cool completely.
When completely cooled, use the edges of the Parchment Paper and remove the bars to a flat surface.
Prepare the Frosting.
In a large bowl with an electric hand mixture:
Beat well until creamy smooth.
Slowly beat in Confectioner's Sugar.
Pure Maple Extract, beat just until combined.
Gradually add milk until desired consistency is reached.
Use an off set spatula and frost the bars.
Sprinkle evenly with Maple Chunks.
Cut into Squares to serve.
Peace in the Kitchen:
This is an original recipe that I created to enter in a competition.
It will be one of my entries this year. ( 2013)
I just found out that this recipe is a finalist in the contest.
The judging is Thursday November 7th. I'll have results and pictures from the contest.
I use a medium cookie scoop, 1 1/2 " in diameter
It's important to use Grade B Pure Maple Syrup in the dough and the icing for the intense maple flavor
1 C brown sugar
1 C white sugar
1 1/2 C (3 sticks) butter, softened
1 C milk
5 C flour
2 tsp baking soda
2 tsp baking powder
1 1/2 tsp salt
3 TBS pure maple syrup
1/2 C chopped Pecans
3/4 C Maple Chunks ( I used Shady Maple Farms Organic Pure Maple Chunks)
In a stand mixer:
Add butter and mix until creamy
Continue mixing well
Fold in Pecans
Fold in Maple Chunks
Refrigerate for 1 hour
Use a 1 1/2" cookie scoop and place cookies 2" apart on a parchment paper lined cookie sheet pan.
Use a teaspoon dipped in water to flatten the tops of the cookies.
Bake at 375 degrees for 10 minutes
Cool on the pan for 5 minutes and transfer to a wire rack to cool completely.
Put 2 cups of Confectioner's Sugar in a medium bowl
Add 1/4 C Pure Maple Syrup and 2 TBS of butter, melted.
Whisk by hand
Ice completely cooled cookies and sprinkle the tops with Maple Chunks.
Peace in the Kitchen!
|Sorry that the color was off.|
They look more like the top photograph, with Icing.