My son in law loves maple bars. Two years ago my daughter gave him maple bars for his birthday.
But not just any maple bars. Think made from scratch, dough rising, cut in shapes, then fried, iced while hot, made in my own kitchen by my daughter and me maple bars. We doubled the recipe. I fried for an hour and a half, and we ended up with four cookie sheets of maple bars.
Birthday party with fifteen people.
Menu: Two huge homemade pizzas with pepperoni, sausage and 4 lbs. of cheese. Four trays of maple bars.
That was the day before Thanksgiving. Each year at this time I think of the maple bars and an over the top birthday party and feel grateful for a wonderful, over the top family.
1 1/2 c. milk
1/2 c. shortening
4 tbsp. sugar
2 tsp. salt
2 yeast cakes
4 tbsp. warm water
4 3/4 c. flour
3 eggs, beaten well
Frosting (recipe follows)
Bring milk to boiling point and pour over shortening, sugar and salt in a large bowl. Cool to lukewarm. Dissolve yeast in warm water and add to lukewarm mixture in bowl along with flour and eggs; mix well. Grease bowl and add dough, turning to grease top. Cover and let rise in warm place until doubled. Turn out onto a well-floured board and roll 1/2″ thick. Cut in 2″x4″ pieces. Let rise again in warm place until double. Deep fry in oil heated to 375 degrees in deep skillet or fryer until golden on all sides. Remove to paper towels to drain. Make frosting and frost bars while still warm.
2 c. confectioners’ sugar
3 tbsp. butter, softened
1/4 c. milk
1/4 c. maple syrup
1/2 tsp. maple flavoring
Blend butter into sugar, add milk a tablespoon at a time until right consistency. Should be smooth and spreadable. Add more powdered sugar if mixture is too runny, and more milk and/or syrup if it’s too stiff.