Dougherty Family Recipe Box

Category: Maple

  • Granola

    Ingredients

    • 4 cups oats
    • 1 cup slivered almonds
    • 1/4 cup chia seeds
    • 2 teaspoons ground cinnamon
    • 1 teaspoon salt
    • 1/2 cup vegetable oil
    • 1/3 cup maple syrup
    • 2 teaspoons vanilla extract
    • 1/2 cup shredded coconut

    Method

    1. Preheat the oven to 350°F.
    2. Line a cookie sheet with parchment paper,.
    3. In a large mixing bowl, stir together oats, almonds, chia seeds, cinnamon and salt until evenly combined.
    4. In a separate measuring cup, stir together the oil, maple syrup and vanilla extract until combined.  
    5. Pour the oil mixture into the oats mixture and stir until evenly combined.
    6. Spread the granola out evenly on the prepared baking sheet.  
    7. Bake for 20 minutes, stirring once halfway through. 
    8. Remove from oven and stir in coconut.
    9. Return to oven and bake until the granola is lightly toasted and golden (about 5 minutes).
    10. Remove from the oven and let cool until the granola reaches room temperature. 
    11. Store in an airtight container at room temperature for up to 1 month.

              Source

            1. Maple Scones

              Ingredients

              Scones

              • 1 1/2 cups all-purpose flour
              • 1 1/2 teaspoon baking powder
              • 1/2 teaspoon salt
              • 3 tablespoons white sugar
              • 3/4 cup heavy cream
              • 1/2 teaspoon vanilla extract

              Glaze

              • 1 cup powdered sugar, sifted
              • 1 tablespoon butter, melted
              • 1 to 3 tablespoons milk
              • 1/4 teaspoon maple syrup
              • Pinch of salt

              Method

              1. Preheat the oven to 425°F.
              2. Line cookie sheet with parchment paper.
              3. In a large bowl, whisk together flour, baking powder, salt, and sugar.
              4. In a separate bowl, stir together heavy cream and vanilla.
              5. Drizzle cream mixture over your dry ingredients and stir, using just enough cream so that a dry dough forms with no loose flour at the bottom of your bowl. 
              6. Finish mixing by hand and shape dough into a ball. 
              7. On a lightly floured surface, press dough out to a circle 3/4 inch thick.
              8. Cut circle into 6 triangles.
              9. Put scones on baking sheet.
              10. Bake until scones are baked through and lightly golden brown (about 15 minutes).
              11. Remove from oven and cool before glazing.
              12. In a small bowl, whisk together powdered sugar, melted butter, 1 tablespoon of the milk, maple syrup, and salt. 
              13. Whisk in milk a bit at a time until drizzling consistency.
              14. Glaze scones.
              15. Allow glaze to set for 5 minutes.

                            Source

                          1. French Toast Bread Pudding

                            Ingredients

                            • 12 ounces french, brioche, or challa bread torn into 3/4 inch pieces
                            • 7 eggs
                            • 2 1/2 cups milk
                            • 1/2 cup brown sugar
                            • 2 teaspoons vanilla
                            • 3/4 teaspoon cinnamon
                            • 1/2 cup chopped pecans toasted
                            • maple syrup

                            Method

                            1. Butter 11×17 baking dish.
                            2. Put bread in dish.
                            3. In a separate bowl whisk eggs, milk, sugar, vanilla, and cinnamon together.
                            4. Pour egg mixture over bread.
                            5. Lightly press down on bread with a spatula to moisten completely.
                            6. Cover with foil and put in fridge overnight.
                            7. Put foil covered dish in cold oven.
                            8. Set oven to 350°F.
                            9. Bake 30 minutes.
                            10. Remove foil.
                            11. Bake until pudding puffed and golden brown (about 35 minutes).
                            12. Serve warm with nuts and maple syrup.

                            Source

                          2. Pumpkin Scones

                            Ingredients

                            Scones

                            • 2 3/4 cups all purpose flour
                            • 1/3 cup brown sugar
                            • 1 tablespoon baking powder
                            • 3/4 teaspoon salt
                            • 3/4 teaspoon ground cinnamon
                            • 3/4 teaspoon ground ginger
                            • 1/4 teaspoon ground nutmeg
                            • 1/8 teaspoon ground cardamom
                            • 1/2 cup cold butter
                            • 2/3 cup roast pumpkin puree
                            • 2 eggs

                            Glaze

                            • 3/4 cup icing sugar
                            • 1 tablespoon maple syrup
                            • 1 teaspoon vanilla
                            • water

                            Method

                            Scones

                            1. Preheat oven to 425°F.
                            2. Line baking sheets with parchment paper.
                            3. In a stand mixer with paddle attachment, blend together all of the dry ingredients for the scones.
                            4. Cube the cold butter and add to dry mixture, mix until a dry crumbly mixture forms.
                            5. In a separate bowl, whisk together the puree and eggs.
                            6. Mix the pumpkin mixture in with the dry mixture.
                            7. Continue to mix on low until a ragged dough forms.
                            8. On a floured surface, roll dough out to 1/4 inch thickness.
                            9. Cut out scones using 2 1/4″ cookie cutter and place on baking sheet.
                            10. Bake until golden brown and a toothpick inserted in the centre comes out clean (about 11 minutes, depending on size).
                            11. Remove from oven.

                            Glaze

                            1. Beat together all ingredients, adding water a small amount at a time until a moderately runny glaze forms.
                            2. Dip the top of warm scones into the glaze.
                            3. Glaze will harden as it dries.

                            Source

                          3. Maple Butter Tarts

                            Ingredients

                            • 12 large or 24 small unbaked tart shells – use pie crust recipe
                            • 1/4 cup butter
                            • 1/2 cup brown sugar
                            • 1/4 cup maple syrup
                            • 1/4 cup corn syrup
                            • 1 teaspoon vanilla extract
                            • 1/4 teaspoon salt
                            • 1 egg lightly beaten

                            Pecan Variation

                            • 1/2 cup chopped pecans

                            Method

                            1. Preheat oven to 425°F.
                            2. Prepare tart shells.
                            3. Whisk together all other ingredients.
                            4. Pour mixture into tart shells.
                            5. (Pecan variation: sprinkle nuts on top of each tart).
                            6. Bake until pastry is light brown and filling is bubbly (about 15-20 minutes).
                            7. Cool on wire rack.

                            Source