Maple Flavoring Recipes

(Scroll to view all)

Maple Syrup
1 cup firmly packed brown sugar
1/2 cup water
1/4 teaspoon Spice Barn Maple Flavoring

Combine sugar and water in a small saucepan; bring to boil, stirring constantly until sugar dissolves. Remove mixture from heat, and stir in flavoring.

Maple Butter-Pecan Ice Cream
3/4 cup pecans
1 tablespoon unsalted butter
2 cups heavy cream
1/2 cup milk
3/4 cup pure maple syrup
1/8 teaspoon salt
3 large egg yolks
1/2 teaspoon Spice Barn Maple Flavoring

Chop pecans. Toast pecans in melted butter in skillet about 5 minutes. Cool and chill in a sealed plastic bag. Bring cream, milk, maple syrup, and salt just to a boil. In a bowl, beat yolks until smooth. Add hot cream mixture to yolks in a slow stream, whisking, and pour into pan. Cook over moderately low heat, stirring constantly, to 170 degrees F. Pour through strainer and cool. Stir in maple flavoring. Chill, covered with plastic wrap, at least 3 hours and up to 1 day. Freeze in ice cream maker. Transfer to a bowl and stir in pecans; put in freezer to harden.

Vanilla-Maple Cookies
1 cup shortening
1/2 cup butter
2 cups brown sugar
2 eggs
1 teaspoon Spice Barn Vanilla Extract
1 teaspoon Spice Barn Maple Flavoring
3 cups all purpose flour
2 teaspoons baking soda
2 cups vanilla chips
1/2 cup pecans

Cream shortening, butter, and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple flavoring. Combine the flour and baking soda; gradually add to creamed mixture. Stir in chips and pecans. Drop by spoonfuls 2 inches apart on ungreased baking sheets. Bake at 350 degrees 8-10 minutes. Cool for 2 minutes before removing to wire racks to complete cooling. Frost cooled cookies and top with pecan half.
Frosting: Cream 1/4 cup butter and 4 cups confectioners sugar. Beat in 1 teaspoon maple flavoring, and enough milk to make a spreading consistency, approximately 4-6 tablespoons.