193871 bundt maple cheese Recipes

maple syrup, luke warm water , plus, luke warm water , plus, luke warm water (105f/40cup), fast-rising active dry yeast, unbleached flour, whole wheat pastry flour, sea salt, extra virgin olive oil, marmite, grated cheese (cheddar or combination of pizza cheeses, whatever you prefer)

maple flavored syrup, white sugar, distilled white vinegar, baking soda

maple syrup, soy sauce, garlic, minced, garlic salt, ground black pepper, salmon

maple syrup, pineapple juice, soy sauce (optional), brown mustard, olive oil, firm tofu, drained and cubed, sesame seeds (optional)

maple syrup, soy sauce, adobo sauce from canned chipotles in adobo, skinless salmon fillets

maple syrup, soy sauce, grated fresh ginger, cornstarch , dissolved in, water, salmon fillets, scallion, sliced thin (white part plus about 2-3 inches of the green), toasted sliced almonds (optional)

maple syrup, soy sauce, grated fresh ginger, cornstarch, water, salmon fillets, green onion, thinly sliced

maple syrup, soy sauce, horseradish, ground ginger, salmon fillet, pecan halves

maple syrup, espresso coffee, freshly prepared, milk, cocoa powder , to dust

maple syrup, mayonnaise, salt, panko breadcrumbs , bread crumbs, pecans, finely chopped, boneless skinless chicken breasts

maple syrup (pure), butter, softened, sugar, egg, beaten, flour, baking powder, salt, milk, pecans, halved (12 pieces total ), heavy cream , whipped

maple syrup, chopped pecans, butter, sugar, egg, beaten, milk, cake flour, baking powder, salt

maple syrup, cinnamon stick, a few grates of fresh nutmeg, heavy cream, mixed berries, black , raspberry and blue or, halved strawberries, black walnut or maple walnut ice cream

maple monkey loaf, all-purpose flour (4 1/2 to 5 cups), sugar, rapid rise yeast, salt, milk, water, butter or margarine, eggs, maple syrup, chopped walnuts, in large bowl, combine 2 cups flour , sugar, undissolved yeast and salt. heat milk, water and 5 tbsp butter until very warm (120o to 130of); stir into dry ingredients. stir in eggs and enough remaining flour to make soft dough. knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. cover; let rest on floured surface 10 minutes., divide dough into 32 pieces; roll into balls. melt remaining 3 tbsp butter; dip balls in butter. in bottom of greased 10-inch tube pan with non-removable bottom, evenly layer 1/3 cup syrup, 1/2 cup walnuts and 16 balls. repeat layers. top with remaining 1/3 cup syrup. *cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes., bake at 375of for 35 minutes or until done; cover with foil during last 10 minutes to prevent excess browning. cool in pan on wire rack for 10 minutes. invert onto serving plate., notes : *cool rise method : shape loaf as directed. cover tightly with plastic wrap; refrigerate 2 to 24 hours. to bake, remove from refrigerator, uncover dough and let stand 10 minutes at room temperature. bake and cool as directed.

maple syrup, reduced-fat sour cream, butter, melted, vanilla extract, egg, all-purpose flour (about 11 1/4 oz), baking soda, chopped pecans, toasted, salt, powdered sugar, maple syrup, whipping cream, salt, chopped pecans, toasted

maple syrup , preferably grade b, heavy cream, egg yolks, salt, sugar, light corn syrup, creme fraiche for serving, optional, walnuts, unsalted butter, softened, sugar, egg, lightly beaten, all-purpose flour, almond flour, salt

maple syrup, soy sauce, skinned salmon fillet, freshly ground black pepper, vegetable or canola oil