Hi Linda,

I hope these two recipes will help you recreate Maple Bars!

Happy Cooking,

Betsy
recipelink.com

Raised Doughnuts
Source: Culinary Arts Institute Cookbook:

4 to 5 cups all-purpose flour
2 pkg. dry yeast
1 tsp. salt
3/4 c milk
1/2 c water
1/2 melted butter
1/2 sugar
1 egg

1. Stir together 1 and 1/3 cup flour, yeast, an salt in a larger mixer bowl.

2. Heat milk, water, butter, and sugar until very warm (120 to 130 deg. F).

3. Add liquids ingredients to flour mixture; beat until smooth about 2 minutes on an electric mixer.

4. Add egg and 1/2 cup more flour and beat another 2 minutes.

5. Gradually add enough more flour to make a soft dough.

6. Turn out onto a floured board; continue to work in flour until dough can be kneaded. Knead until smooth and elastic, but still soft (about 5 minutes).

7. Cover; let rest about 20 minutes.

Roll out to about 1/2-inch thickness. Cut with a doughnut cutter or make into the shape of your choice--squares, twists, long johns, doughnut holes, or bismarcks. Let rise, uncovered until light, 40 to 50 minutes. Fry in deep hot oil (375 deg. F) 3 to 4 minutes, turning once. Drain on paper towels. Dip in glaze:

1 and 1/2 cups confectioners' sugar
2 tablespoons warm water
1 tsp vanilla extract

Maple Frosting (for Maple Bars)
rec.food.baking/Tom (Thommic)

The following is a commercial formula for Maple Icing. You will need a scale or find a conversion chart in one of your cookbooks. This can be used fresh or kept refrigerated, in which case you should warm it up slightly in a double boiler until it is spreadable.

12 ounces brown sugar
4 ounces margarine
7 ounces evaporated milk

Put these ingredients in a pan and heat until just under a boil.

Add them to the following in a mixing bowl.

1 lb powdered sugar
1/4 ounce maple flavor (extract)

Whip on medium speed for about ten minutes. Stop the mixer and scrape the bowl at least twice during this process.