Combining Maple and Pecans in a Shortbread Square is perfect right now as I hear the maple is flowing from the trees in Vermont. Combined with Pecans these are nutty and gooey and maybe even better than the tradition Lemon Shortbread Squares.
It’s funny how we associate Maple Flavors with the Fall. It goes well with Pumpkins. But this is the time of year the fresh Maple Syrup and Candies are available especially if you live in New England. We drove out to a farm one year and watched the extensive process of taking the maple from the trees and distilling it into a syrup. Well worth every penny to buy it.
I love experimenting with different flavors and different flours in traditional recipes. This one required adding nuts to the shortbread and finding just the right balance of maple and orange for the filling. Maple is really sweet and so I cut back on granulated sugar. Oranges give a citrus flavor to balance the maple and sugar.
Several years ago I had to create an all new recipe using Maple for a baking competition. If I submitted a recipe I could never publish as my own and it belonged to the company. So, I did not submit this one. I may not have submitted any. I didn’t quite think the reward was worth giving up my creation.
You can make these Maple Pecan Shortbread Squares any time of the year with good quality Real Maple Syrup. Don’t buy the stuff that says Maple Flavored Syrup. It’s just flavored corn syrup. As for that matter, throw that bottle away and never buy it again!
I made these Oatmeal Pancakes for my parents when they were visiting one time and my father loved them. It was his job at the Sunday church pancake breakfasts to make the pancakes and he started to prepare these for about 50 people. They were a big hit and a nice change from the pancakes they usually made.
I lost that little book but managed to have my Oatmeal Pancake Recipe written down because my father asked me for it. I enjoy oatmeal but not always as a bowl of hot cereal. We still make them on a fairly regular basis.
You can top them with maple syrup or fresh berries, or even add blueberries when you cook them. If you like add a little cinnamon to the recipe.
I have two Foreign Exchange Students coming for the 2015 High School Year.
Victoria is from Norway and Carolin is from Germany. Hopefully we will get them to do some guest posts while they are here because they are interested in baking also.
We communicate a lot on text messages to get things all planned and ready for their arrival and school year. Last week while we chatted I was making this cake and I promised them a picture.
So, Victoria and Carolin this is for you!
I love Caramel! I love Donna Hay’s recipes. And she makes everything look so beautiful. This Caramel Butter Cream Cake came across in my Facebook feed and I was inspired to make it right away.
Mine is not as pretty as hers but was probably just as tasty. It’s a very sweet frosting and I suggest putting a thinner layer on and serving it with vanilla ice cream to help cut the sweetness.
Donna’s recipe makes a large cake. We were giving pieces of it away to the neighbors. So, if you’re just making it for a small family cut the recipe in half. You will still have a large cake. I refer to this as the 2 pound butter cake! You will see when you look at the ingredients.
But in the last week as I thought about this cake my mind went to things I could do to make the recipe more to my taste of not being so sweet. So keep an eye for my version in the near future.
I’m sure you’ve all heard me say before that my husband is awesome. I don’t drive much, we only have one car so he stops for groceries after a long work day all the time. I sure wish they’d build a Whole Foods closer to home.
So to help out with the fruit and vegetable end we started to get a farm box delivered to our door. There are something’s things in it I don’t want or need and we have the ability to customize ours.