Hot Spicy Maple Butter For Biscuits Recipes

REAL MAPLE BUTTER

Steps:

• Fill your sink with at least 6 inches of very cold water before starting to cook the spread.
• In a large pot over medium-high heat, bring the maple syrup and corn syrup to a boil. Cook the syrup until a candy thermometer reads exactly 232 degrees F/112 degrees C., stirring occasionally. The correct temperature is very crucial in the process.
• As soon as the syrup reaches the correct temperature, take the pan off the heat and carefully lower it into the cold water bath. Allow the syrup to rest and cool until it reaches 70 degrees F/20 degrees C, about 30 minutes.
• When the syrup reaches 70 degrees F, remove the pot from the cold water bath and beat the cooled syrup with an electric mixer on high speed until the syrup forms a creamy, thick spread, about 3 minutes.
• Pack the spread into a container, cover, and ripen in refrigerator for about 2 hours before serving. Maple butter will keep covered in refrigerator up to a month. If chilled maple butter is too hard to spread straight from the refrigerator, allow to come to room temperature.

MAPLE LEAF BISCUITS

Steps:

• In a bowl, combine flour, cornmeal, baking powder, sugar, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. , Turn onto a floured surface; lightly knead 10-12 times. Roll or pat to 1/2-in. thickness. Cut with a 2-1/2-in. maple leaf cookie cutter or a biscuit cutter. Place on a lightly greased baking sheet. Combine butter and syrup; lightly brush over tops of biscuits. , Bake at 425° for 10-12 minutes or until golden brown. Brush with remaining syrup mixture.

MAPLE CINNAMON BISCUITS

Steps:

• In a large bowl, combine the flour, 2 tablespoons cinnamon-sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and syrup just until moistened. Fold in pecans., Turn onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter., Place 2 in. apart on an ungreased baking sheet. Brush with milk; sprinkle with remaining cinnamon-sugar. , Bake at 400° for 12-15 minutes or until golden brown. Serve warm.

MAPLE BUTTER COOKIES

Steps:

• Cream butter and sugar until light and fluffy; beat in maple syrup and egg yolk.
• Combine salt and flour; fold into butter mixture.
• Chill dough, wrapped well in plastic wrap, until firm; about 2 hours or overnight.
• Dough may be made 4 days ahead and kept chilled.
• Preheat oven to 350°.
• Divide dough in half; place remainder back in refrigerator.
• Lightly flour work surface, and quickly roll out to 1/8-inch thickness.
• Cut out cookies with floured cutters; reroll any cut any scraps.
• Repeat process with second batch of dough.
• (If using maple leaf cutters, mark cookies decoratively with back of knife.).
• Bake at 350° for 12-15 minutes until golden.
• While cookies are cooling, combine ingredients for glaze.
• When cookies have completely cooled, dip into glaze, and allow to dry on wire racks.
• Cookies keep in airtight containers 1 week.

MAPLE BUTTER

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.

SPICY MAPLE BUTTER

Steps:

• Mash together all ingredients in a bowl with a flexible spatula until smooth. Maple butter can be stored in refrigerator up to 3 days; bring to room temperature before serving.

MAPLE BUTTER

Steps:

• In a bowl, beat butter until smooth. Gradually add syrup, continuing to beat until smooth. Freeze in small portions.

HOT BUTTERED APPLE CIDER

Steps:

• In slow cooker over low heat, cook apple cider with maple syrup for 20 minutes or until steaming hot.
• In a small bowl, combine butter, nutmeg and allspice. Mix well.
• Pour cider into mugs and top with a teaspoon of spice butter.

HOT & SPICY MAPLE BUTTER FOR BISCUITS

Steps:

• Mix together butter, maple syrup and hot pepper sauce in bowl until well blended.
• Serve on buttermilk biscuits.