Recipes tagged with « Maple »
Maple Pecan Tart
A nutty tart with crisp pastry, rich filling. Pâte brisée with a blend of butter and coconut oil, for flakiness plus subtle coconut aroma. Filling swaps corn syrup for maple syrup, adding complexity. Lightly toasted pecans for deeper nuttiness. Baking cues include golden bubbling filling, wedge firmness. Cool slowly to set. Classic tart technique meets modern tweaks for texture and flavor balance.
Dairy-Free Maple Cream Candy
A classic creamy sweet treat transformed with no dairy or nuts. Made with oat creamer and coconut sugar, simmered to precise temperature, whipped for texture. Subtle toasted coconut adds slight crunch, while mashed cooked sweet potato replaces traditional sugars partially for moisture and natural sweetness. Avoid stirring during cooking; watch for delicate bubbling and color deepening. Cooled gently before beating brings the right grainy but tender finish. Chilled or room temp sets firm yet chewy. Ideal for those needing vegan and allergen-conscious options without sacrificing texture or integrity.
Maple Cream Squares
Creamy maple sugar squares blending brown sugar and honey with a hint of coconut cream. Cooked to firm soft ball stage, beaten to lose shine but remain pliable. Incorporates white chocolate and vanilla extract. Easy to make with clear stages denoted by syrup temperature and texture changes. Ideal for batch prep and freezes well. Prepared using a parchment-lined pan for clean removal. Classic winter sweet treat reinvented with subtle tropical twist.
Maple Sugar Pie Twist
A rich maple custard pie with a flaky crust, rebalanced with a pinch less sugar and half the butter replaced by coconut oil for a subtle tropical note. Enhanced texture through cornstarch and arrowroot combo thickener with a dash of cinnamon for warmth. This adapts traditional Maple Pie fundamentals, tuned for home kitchens and flavor layers. Techniques focus on dough handling, blind baking cues, and cooking to custard consistency. Ideal cold or room temp, garnished with whipped cream or vanilla ice cream. No nuts, vegetarian friendly. Pay attention to crust browning and custard jiggle - key indicators of doneness. Adds lengthier chilling for firm slice.
Apple Pecan Loaf with Maple Glaze
A quick bread with tart apples and crunchy pecans folded into a tender batter. Sweetened lightly, topped with a sticky maple syrup glaze that adds warmth. Moist inside, nutty textures throughout. Baked just over an hour to golden perfection, slicing soft but holding together. Good for breakfast, snacks, or dessert. Vegetarian-friendly, with swapped ingredients to shift flavor profile slightly. Familiar yet different. Maple syrup both inside and out gives contrast and a bit of chew on top.
Maple Tart with Whipped Cream
Maple-flavored tart with a flaky crust, creamy filling, maple crumble and optional jelly cubes. Butter, flour, and confectioners sugar base. Sweetened condensed milk and maple syrup filling with eggs. Optional crumbly topping with corn starch and fleur de sel. Whipped cream folded with gelatin, infused vanilla. Gelée made from maple syrup and gelatin, set before use. Dulce de leche drizzled on top, decorated with whipped cream lines, crumble bits, jelly cubes. Chill well before serving. Keeps refrigerated up to 3 days.