67373 crumb cake vermont maple emeril Recipes

all-purpose flour, sugar, salt, vegetable shortening, cold water, egg yolk, apple cider vinegar, eggs, lightly beaten, vermont maple syrup, butter, melted and cooled, dark brown sugar, vermont maple sugar, fresh lemon juice, all-purpose flour, pure vanilla extract, grated lemon , zest of, salt, ice cream or whipped cream (optional)

crumb cake mix ( ), sugar, milk, vanilla extract, dutch process cocoa, canola oil, eggs, butter, neufchatel cheese, powdered sugar, vanilla extract, milk

king arthur unbleached all-purpose flour, sugar, brown sugar, baking soda, salt, buttermilk, butter, melted, maple syrup, vanilla extract, chopped pecans, toasted, light corn syrup, pecan halves, cream cheese, softened, butter, softened, maple syrup, sugar

ham, sweet apple cider, raisins, vermont maple sugar (or brown sugar if your not a vermont native), dry mustard, water

mashed cooked pumpkin or 15 oz canned pumpkin, pure maple syrup, milk, cinnamon, ground nutmeg, ginger, eggs, flour, salt, unbaked frozen pie shell (or your favorite )

butter, vermont maple syrup, orange juice, ham slices, cooked (about a 1/2 inch thick)

all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, butter, softened, vegetable shortening, brown sugar, eggs, sour cream, water, pecans, chopped, cream cheese, softened, butter, softened, powdered sugar, vanilla, pure maple syrup, pecan halves, for garnish

butter, fresh raspberries, sugar, juice of 1 lemon, cornstarch, water, butter, eggs, flour, baking powder, baking soda, salt, cinnamon, buttermilk, pure vanilla extract, brown sugar, powdered sugar, vermont maple syrup, milk

butter, fresh raspberries, sugar, lemon, juiced, water, cornstarch, butter, eggs, all-purpose flour, baking powder, baking soda, salt, ground cinnamon, buttermilk, pure vanilla extract, brown sugar, powdered sugar, vermont maple syrup, milk

crumb cake, butter, apricot preserves, sugar, egg, flour, baking powder, blend flour and baking powder in small bowl and set aside., beat butter and sugar with blender on low to medium speed until creamy., stir in egg ., add flour mixture and blend by hand. batter should be crumbly., pour half of batter in bottom of lightly greased 9 cake pan and pat down., spread apricot preserves over the layer of batter ., pour remaining batter on top of preserves. do not pat down ., bake at 425f til lightly browned , approximately 20 minutes., sprinkle with powdered sugar to decorate.

fresh corn , scraped from the cob, eggs, salt, flour (or less ), sugar, butter, melted, vegetable oil, vermont maple syrup

all-purpose flour, granulated sugar, brown sugar , packed, baking powder, salt, vegetable oil, eggs, separated, water, maple flavoring, cream of tartar, chopped walnuts, real maple syrup, toasted chopped walnuts (to garnish )

twenty-four 5- by 2 1/2-inch graham crackers, unsalted butter, pure maple syrup (preferably grade b; see note, above), four 8-oz packages cream cheese, softened, pure maple syrup (preferably grade b), eggs, vanilla, heavy cream, pure maple syrup if desired for drizzling

unsalted butter, pure maple sugar, sugar, cream of tartar, salt, eggs, baking soda, maple extract , to taste, unbleached all-purpose flour, pure maple sugar, sugar, powdered sugar, maple syrup, heavy cream, maple extract

vanilla soy yogurt, vanilla almond milk, apple, cored peeled and chopped, maple almond granola, maple syrup, vanilla extract, ground cinnamon

dried yellow-eye beans, baking soda, salt, dry mustard, onion, peeled, pure maple syrup, water (volume )