Maple Leaf Shape Chocolate Croutons Recipes

MAPLE LEAF SHAPE CHOCOLATE CROUTONS

Steps:

• Preheat oven to 300 degrees F.
• In a shallow pan, melt butter slowly. Using your preferred cookie cutter, cut shapes from the white bread and brown in the butter. Be sure to lightly brown both sides. Remove and place croutons on a cookie sheet. Once all shapes are done, place cookie sheet into oven and "dry" thoroughly, making sure that the croutons are no longer soft in the middle. Melt the chocolate in the microwave, according to package instructions, and dip shapes into the chocolate. Place them on a piece of waxed paper to dry.

MAPLE CREAM BONBONS

Steps:

• In a large bowl, cream the butter, sugar and maple flavoring until smooth. Stir in walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Freeze until firm. , In a microwave , melt chips; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until set. Store in the refrigerator.

PURE MAPLE CANDY

Steps:

• In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium-high heat stirring occasionally. Boil until syrup reaches 235 degrees F (110 degrees C) on a candy thermometer.
• Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
• Stir mixture rapidly with a wooden spoon for about 5 minutes until the color turns lighter and mixture becomes thick and creamy. Stir in chopped nuts, if desired.
• Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.

MAPLE LEAF SANDWICH COOKIES

Steps:

• Beat shortening, 1 cup butter and sugar in a large bowl at medium speed for 2 to 3 minutes or until smooth and fluffy. Beat in eggs and vanilla.
• Whisk all remaining cookie ingredients in large bowl. Beat into butter mixture at low speed just until blended. Shape into flat round; refrigerate 30 minute.
• Heat oven to 375°F Divide dough into 4 pieces. On lightly floured surface roll out each piece into 1/8" thick round. With 3" leaf shaped cookie cutter, cut out leaf shapes. Repeat with remaining dough. Reroll scraps (refrigerate dough if it gets soft). Place on baking sheet; bake 7 to 9 min or until light golden brown around edges. Cool on wire rock.
• Meanwhile, beat 1 cup butter, maple syrup and maple extract in medium bowl at medium speed until smooth. At low speed, beat in 3 cups of the powdered sugar adding additional sugar if necessary to achieve spreadable consistency. Spread half of cookies with about 1 tbsp frosting; top with remaining cookies.

CANADIAN MAPLE LEAVES

Steps:

• Into large bowl, measure all ingredients.
• With mixer on low speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula.
• Shape dough into ball; wrap with plastic wrap.
• Refrigerate dough 1 hour or until easy to handle.
• Preheat oven to 350*F.
• Grease large cookie sheet.
• On lightly floured surface, with lightly floured rolling pin, roll 1/3 of the dough at a time 1/8 inch thick, keeping remaining dough refrigerated.
• With floured 3 1/2 inch maple leaf shaped cookie cutter, cut dough into leaves.
• Place cookies 1 inch apart on greased cookie sheet (or use parchment lined sheets.) Bake 10 minutes or until golden.
• With pancake turner, carefully remove to wire racks to cool.
• Repeat until all dough is used, greasing cookie sheet each time.
• (If not using parchment).
• Store cookies in tightly covered container.