Maple Walnut Crisps Recipes

CRISPY WALNUT MAPLE WAFFLES

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Preheat waffle iron.
• In a bowl, mix the pancake mix and whole wheat flour. Form a well in the center, and pour in water, oil, and syrup. Stir until evenly moist. Stir in the milk, vanilla, and cinnamon. Fold in walnuts.
• Pour about 1/3 cup batter per waffle into the waffle iron, and cook 5 minutes, until done. Transfer waffles to a baking dish, and place in the preheated oven. Cook 5 minutes, or until crisp.

MAPLE GLAZED WALNUTS

Steps:

• Preheat a dry skillet over a medium-high heat. Add the walnuts, maple syrup and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool.

MAPLE WALNUT CRISPS

Steps:

• Place crackers in a single layer in a parchment paper-lined edged cookie sheet. Set aside.
• In a small heavy saucepan, melt butter over medium heat. Stir in brown sugar and syrup. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Stir in nuts.
• Spoon evenly onto crackers. Bake 350 for 10-12 minutes or until tops appear dry. Cool completely on a wire rack. Break crackers apart. Store in an airtight container.

MAPLE PECAN CRISPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream the butter with the brown sugar and 3/4 cup of the white sugar. Mix in the vanilla and maple extract and beat for 1 minute. Beat in the egg until just blended. Add the pecans, mixing at low speed until the pecans are evenly distributed throughout the batter. Add the flour and mix at medium speed until the flour is thoroughly incorporated.
• Shape the dough into 1 1/2 inch to 2 inch balls. Roll the balls in the extra white sugar. Place the balls on ungreased cookie sheets leaving about 2 inches between balls. Flatten ball to about 1/4 inch thick with your hand or a cookie stamp. Bake cookies for 7 to 9 minutes or until the edges are slightly browned. Let cookies cool on baking sheet for 1 to 2 minutes before transferring them to a wire rack to finish cooling.

MAPLE BLUEBERRY WALNUT CRISP

Steps:

• Preheat the oven to 350°F. Prep 4 ramekins with cooking spray or butter. Place on a baking sheet lined with foil because things will get bubbly! Prep 4 ramekins with cooking spray or butter. Place on a baking sheet lined with foil.
• To make the filling: Using a spoon, toss the blueberries, tapioca flour, maple syrup, and vanilla in a medium bowl. Set aside.
• To make the crumble topping: Combine oats, walnuts, brown sugar, salt, and cinnamon. Using a pastry cutter, fork or your hands, cut the butter into the oat mixture until it takes on a crumb-like appearance.
• Heap 1 cup of blueberries into each of the ramekins. Top each with two tablespoons of the crumble topping.
• Bake until juices bubble and the crumble topping becomes golden brown, about 30-35 minutes. Let cool slightly. Serve warm.Optional: Enjoy with a dollop of vanilla yogurt or whipped cream.

MAPLE WALNUT APPLE CRISP

Steps:

• Preheat oven to 375°.
• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, oats, and 1/4 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in walnuts.
• Combine apple and remaining ingredients in a large bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with crumb mixture. Bake at 375° for 45 minutes or until golden brown. Serve warm.

MAPLE WALNUT CRISPS

Steps:

• Place crackers in a single layer in a parchment-lined 15x10x1-in. baking pan. Set aside., In a small heavy saucepan, melt butter over medium heat. Stir in brown sugar and syrup. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Stir in remaining ingredients. Spread evenly over crackers., Bake at 350° for 10-12 minutes or until top appears dry. Cool completely on a wire rack. Break into pieces. Store in an airtight container.