Maple Pumpkin Mini Tarts

Ingredients

12 unbaked, mini tart crust shells
2 eggs
2 cups pumpkin purée
3/4 cup maple syrup
1/4 teaspooon ground ginger
1/4 teaspoon clove
1/2 teaspoon ground cinnamon
1 cup cream

Directions

Preheat oven to 375°.
Beat the eggs with the pumpkin purée and maple syrup.
Add spices and cream.
Mix well to obtain a homogeneous mixture.
Pour the mixture into the crust shells.
Bake in the center of the over for 15 minutes or until the pumpkin mixture is firm.
Serve hot or cold with a garnish of maple syrup whipped cream.

Maple Cream Cookies

Ingredients

2 1/2 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
1 large egg
2 teaspoon maple extract
4 tablespoon butter, room temperature
1 cup confectioners sugar
2 tablespoon maple syrup

Directions

In a medium bowl, whisk together flour, baking powder and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy, about 3 minutes.
Add the egg and maple extract; beat at medium speed until combined, about 30 seconds.
Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Divide dough into two balls and flatten each ball into a disk.
Wrap each disk in plastic wrap and refrigerate at least 1 hour. Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Remove dough from refrigerator onto a lightly floured surface. With a rolling pin, roll the dough out to 1/4-inch thickness.
Use a maple leaf cookie cutter to cut out cookies, placing on prepared baking sheet.
Bake cookies in preheated oven 8-10 minutes, or until edges just start to brown.
Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
While cookies are cooling, make the filling by creaming butter in a stand mixer.
Add confectioners sugar and maple syrup and beat until combined and smooth.
Using a knife or spoon, spread the filling onto the backside side of the cookie.
Top with another cookie, backside down.
Repeat with the remaining cookies.

Double Maple Syrup Scones

Ingredients

3 1⁄2 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2⁄3 cup shortening (or mix the two like I do) or 2⁄3 cup butter (or mix the two like I do)
1 cup finely chopped walnuts (can toast them if you like)
1 cup milk 1⁄2 cup maple syrup (I used pancake syrup, too)
1⁄2 teaspoon maple flavoring Maple Frosting
1 cup powdered sugar
2 teaspoons half-and-half (you may need a drop more) or 2 teaspoons cream (you may need a drop more) or 2 teaspoons milk (you may need a drop more)
1⁄2 teaspoon maple extract

Directions

In a large bowl, combine the flour, baking powder, and salt.
Cut in the shortening and/or butter until the mixture resembles coarse crumbs.
Stir in walnuts. In a separate bowl, combine the milk, syrup, and maple flavoring.
Add the wet ingredients to the dry and mix until you’ve formed a dry soft dough.
Flour your work surface generously and scrape the dough out of the mixing bowl onto the floured surface.
Divide the dough in half.
Gently pat each half of dough into a 7 inch circle about 7/8 inch thick.
Transfer dough (it will be soft) onto a lightly greased cookie sheet (I use my Silipat mat).
Using a pizza wheel of sharp bench knife, divide each dough circle into eight wedges.
Gently separate the wedges so that they’re almost touching in the center, but are spaced about an inch apart at the edges.
Bake the scones for 15-18 minutes at 425, or until they’re golden brown.
Combine all frosting ingredients until creamy.
Gently frost the tops of scones with the maple frosting. (I let the scones cool slightly before frosting.)
Wait a couple of minutes before removing from sheet. They will be slightly fragile.

Bacon and Maple Syrup Smoky Appetizers

Ingredients

1 package Little Smokies
1 pound package thin bacon slices
1/2 cup maple syrup
1/3 cup brown sugar

Directions

Cut bacon slices into 1/3 lengths, just long enough so they will wrap around a smokie with a little overlap for securing.

Wrap pieces of bacon around each smokie and secure ends with a toothpick – place wrapped smokies on a baking sheet.

NOTE: use a heavy duty baking sheet that won’t warp in a hot oven…if you use a lighter weight baking sheet, it will warp during baking and the sticky syrup will drip over the edges, making for a nasty clean up!

Mix together maple syrup and brown sugar; heat about 1 minute in the microwave to start sugar dissolving.

Drizzle syrup/brown sugar mixture over bacon wrapped smokies.
Bake at 425 degrees until bacon is browned nicely (but not too crisp) and syrup is caramelizing, stirring the smokies with a large spatula a couple times.

Baking usually takes about 40 minutes or so, but just watch closely.
Keep warm in a crockpot while serving.