Maple Bars Recipe 455

CHEWY MAPLE BARS

Steps:

• Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Lightly grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
• In large bowl, beat brown sugar, butter, maple flavor and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt and 1/2 cup of the almonds. Pat dough in pan with lightly floured fingers.
• Bake 15 to 20 minutes or until golden brown. Cool completely, about 45 minutes.
• Meanwhile, in small bowl, stir all Maple Icing ingredients until smooth and thin enough to drizzle. Drizzle cooled bars with Maple Icing; sprinkle with remaining 1/4 cup almonds. Let stand 5 minutes or until set. For bars, cut into 6 rows by 4 rows.

MAPLE BARS

Steps:

• For Maple Bars: In saucepan scald milk.
• Add shortening, sugar, salt and cinnamon.
• Dissolve and let cool to lukewarm.
• In large bowl dissolve 2 packages of yeast in water.
• Add beaten eggs and stir.
• Stir saucepan mix into yeast mixture.
• Gradually add flour.
• Knead.
• Let rise in bowl for an hour.
• Punch down and roll out to 1" thickness.
• Cut into squares and let rise again on lightly greased baking sheets.
• Bake at 425°F for 7-8 minutes or until light golden brown. Watch carefully.
• For Icing: In saucepan mix butter, brown sugar and milk.
• Bring to boil and simmer 3 minutes.
• Remove from heat and cool for 15 minutes.
• Add mapleine and then powdered sugar and blend well.
• Add more powdered sugar if needed.
• Spread on maple bars and enjoy.

MAPLE PECAN SHORTBREAD SQUARES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork.
• Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.

MAPLE BARS RECIPE - (4.5/5)

Steps:

• For the dough: In a medium saucepan scald milk; add shortening, 3 Tablespoons granulated sugar, and salt. Stir to combine and set aside to cool to lukewarm. In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy. After the yeast is foamy and the milk mixture is luke warm. Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture. Whisk the cinnamon into the flour and gradually add to the yeast mixture. You may need to add more, you want the dough slightly sticky but not too sticky. Knead for 3 to 5 minutes. I let my kitchen aid do the kneading for about 5 minutes. Spray another large bowl with non-stick spray, place dough in the bowl and let raise for an hour or until double in size. Punch down and roll out into a large rectangle about 1 inch thick. Cut into rectangles, I cut the rectangle in half, and then each half into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 30 minutes. While bars are raising, preheat the oven to 425 degrees. Bake the bars for 7 to 8 minutes or until light golden brown, Watch carefully. Remove from oven and let cool slightly before icing. Make the icing while the bars are raising: In a small saucepan mix butter, brown sugar and milk. Bring to boil for medium heat and simmer 3 minutes.l Remove from heat and cool for 15 minutes. Add the mapleine and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed (I added about 1/4 cup more) Spread on maple bars

HOMEMADE MAPLE BARS

Steps:

• In the bowl of a stand mixer with a dough hook on mixer, add warm milk, granulated sugar and yeast. Mix to combine and let rest for 5 minutes until yeast is active and mixture is bubbly.
• Stir in mashed potatoes, melted butter, salt eggs and 2 cups of flour.
• Add remaining flour 1/2 cup at a time. Continue adding and mixing flour until dough forms in to a ball and dough is soft and just slightly sticky. You may not use all the flour.
• Knead for 10 minutes.
• Remove dough from mixing bowl and place in a large greased bowl. Cover with plastic wrap and let sit until dough doubles in size (1 1/2- 2 hours)
• Gently deflate dough and divide dough in half.
• Roll one half of dough into an 8 x 12" rectangle. Cut into 6 x 2" pieces using a pizza cutter or a large sharp knife.
• Place each rectangle on a baking sheet lined with parchment paper. Leave space between each piece so they have room to rise.
• Cover with a clean kitchen towel and let rise for 30 - 45 minutes.
• Heat at least 2 inches of oil in a large pot to 370 degrees.
• Carefully lift a maple bar off the parchment paper and lower into preheated oil. Add 2-3 bars at a time. (Do not overcrowd pot)
• Cook for 1-2 minutes per side until golden brown.
• Gently lift each bar with tongs from oil, allowing excess oil to drip from bars. Place hot bars on a baking sheet lined with paper towels. Do not overlap hot bars. Repeat with remaining bars. Make certain oil maintains temperature between 360 - 370 degrees.
• Combine powdered sugar, maple extract and milk in a bowl. Mix to combine.
• When bars are completely cooled, spread a layer of frosting on top of each bar. Let bars set until frosting has hardened (30 minutes)

CHOCOLATE MAPLE BARS

Steps:

• In a large bowl, cream the shortening, syrup and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Remove half the batter to another bowl., Combine melted chocolate and pecans; stir into 1 bowl of batter. Spread into a greased 13x9-in. baking pan. Add coconut to remaining batter. Spread carefully over chocolate batter. , Bake at 350° until a toothpick inserted in the center comes out clean, about 25 minutes. Cool completely on a wire rack., For frosting, in a small bowl, beat butter until smooth. Gradually add the confectioners' sugar and cocoa. Gradually add syrup, beating until smooth. Fold in marshmallows. Frost bars.

CHEWY MAPLE BARS

Steps:

• In a mixing bow, cream sugar and shortening. Add syrup and egg and beat well. Combine flour and baking powder; add to creamed mixture. Add vanilla and mix well. Stir in oats and walnuts. Pour into a greased 9-in. square baking pan. Bake at 350° for 35 minutes. Cut into squares while warm. Cool on a wire rack.

MAPLE BAR YEAST DOUGHNUTS

Steps:

• For the doughnuts: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add yeast to warm water, together with the 2 tsp of sugar. Stir and let stand to proof for 5 minutes. Add the shortening, egg yolks and vanilla to the yeast mixture and mix to combine.
• In a medium bowl, whisk together the 1/4 cup white sugar, baking powder, mace, salt and 1 cup of the flour. Add this mixture to the yeast mixture and mix to combine. If using stand mixer, switch to kneading hook. Add additional flour, in small increments, as needed, to make a moist, soft dough. It should be smooth like bread dough, but a bit tacky.
• Remove dough to a greased bowl. Cover and allow to rise until doubled, about 1 hour.
• Remove dough to a floured surface and shape in to a rectangle about 10 x 6 inches. Cut dough in to 8 long rectangles, 1 1/2 inches wide and 5 inches long. Set pieces at least 2-inches apart on to a well- floured baking sheet. Cover with a clean tea towel and let rise until doubled and puffy, about 30-45 minutes.
• When dough is almost ready, heat at least 2 inches of oil in a heavy pot on the stove top or in a deep fryer to 350F. When doughnuts are ready, use a spatula to carefully transfer dough to the preheated fryer oil. Fry no more than 2 at a time for 30-40 seconds, flip, then fry for 20-30 seconds on the other side, or until evenly golden in colour. Remove to a cooling rack with a baking sheet underneath, to catch any drips of oil. Place doughnuts on to the cooling rack with the most rounded side up. Allow to cool completely before glazing.
• For the glaze: Combine all the glaze ingredients in a small bowl and stir until combined and all the icing sugar has dissolved. If to thick, add a bit more hot water to the mixture to thin.
• To finish the doughnuts: Dip the most rounded part of the cooled doughnuts in to the prepared glaze. Place on a rack with a baking sheet underneath (to catch the drips). While glaze is still wet, sprinkle with any toppings you might like to use, or leave plain. Allow to sit at least 15 minutes to allow the glaze to set up.

MAPLE BAR CAKE

Steps:

• Preheat Oven 350 degrees.
• Spray 9x13 baking pan with cooking spray.
• Combine Cake mix with listed ingredients in a bowl, stirring until evenly mixed. Pour into prepared pan pan, making sure to smooth out the batter until even. Bake about 20 minutes, or until a toothpick inserted near the center comes out clean.
• While that cooks, prepare the frosting. (The frosting needs to go on the cake as soon as it comes out of the oven, because it is a quick-setting frosting) In a medium saucepan, add 1/2 butter and brown sugar and bring it to a boil. Once it starts bubbling, add in the 1/4 cup of milk and bring up to a boil, stirring frequently to create an even mixture.
• As soon as it starts boiling again, remove the pot from heat and add in the powdered sugar and maple flavoring. Beat with a wooden spoon until it is smooth. If you've timed it right, you should finish with this around the same time as the cake is being pulled from the oven. If it has already set, I stir it rapidly again.
• Pour the frosting over the top of the cake and spread it around to cover the entire surface. This will quickly set and harden.
• Cool completely.
• Enjoy!