{"id":349,"date":"2012-09-13T19:23:30","date_gmt":"2012-09-14T02:23:30","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=349"},"modified":"2017-10-06T10:59:32","modified_gmt":"2017-10-06T17:59:32","slug":"maple-bars-for-breakfast-move-over-paula","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=349","title":{"rendered":"Maple Bars for Breakfast (Move over, Paula!)"},"content":{"rendered":"

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MmmmMAPLE Bar<\/p><\/div>\n

By now you know that I will eat just about anything if it\u2019s dipped in maple, filled with maple, or has maple in its top ten ingredients. I didn\u2019t ask for this addiction\u2026just playing the cards that were dealt me. So (because I\u2019m so rational) to celebrate a two pound loss at the weekly weigh-in of my weight watching club today, I decided to sabotage myself and make MAPLE BARS!<\/p>\n

A truly fresh maple bar disappears in your mouth before you have a chance to chew, which is heaven. Pure heaven. I\u2019ve also been known to eat maple bars that were so stale the only redeeming quality was the icing – which is all that matters, really. That\u2019s where the maple flavor is\u2026the pastry is just there to guide the icing to your mouth.<\/p>\n

Even if you aren\u2019t stoked about making fresh, warm, succulent maple bars, please scroll to the bottom of this blog. I\u2019ll show you how to make a REAL breakfast sandwich. This started out as a spoof of Paula Deen\u2019s horrifying video about making a hamburger with glazed doughnut buns, and turned into a new guilty favorite. Yummy and disgusting at the same time!<\/p>\n

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A good way to use those pesky leftover maple bars!<\/p><\/div>\n

I found a maple bar recipe I liked on Food.com, and of course I tweaked it a bit. A little more sugar, a little more water, a little less cinnamon, rolled out a whole lot thinner\u2026etc. If you have absolutely no trust in me, (pfffft!) here’s a link to the original. Maple Bars<\/a>\u00a0 This is probably a really old recipe because it has you scald the milk, which you rarely see anymore in recipes. They did it years ago (mostly to kill any bacteria) but it can make a little bit of difference in the rise of yeast breads, so we\u2019ll do it just in case.<\/p>\n

Grab your apron and let\u2019s make some\u2026<\/p>\n

MAPLE BARS!<\/strong><\/p>\n

1-1\/2 cups milk (2% or whole milk is best. I added a little half & half to my 2%)
\n1\/3 cup sugar
\n1\/3 cup shortening
\n1-1\/2 teaspoon salt
\n1 teaspoon cinnamon
\n1\/3 cup warm water
\n2 packages active dry yeast
\n\u00bd teaspoon sugar
\n2 eggs
\n5 cups all-purpose flour
\npeanut oil (if you prefer to fry them)<\/p>\n

ICING<\/strong>
\n4 cups powdered sugar
\n1\/4 cup melted butter
\n1\/4 teaspoon salt
\n1 teaspoon maple flavoring (like Mapleine)
\nMilk<\/p>\n