89078 light pecan maple frosting Recipes

light brown sugar, white sugar, milk, butter, teas. pure vanilla extract, pecans, coarsely chopped

pecans, unsalted butter, softened, light brown sugar, egg, vanilla extract, all-purpose flour, baking powder, salt, melted semisweet or bittersweet chocolate

peach-habanero chile sauce, pecan halves, flour, divided, baking powder, salt, freshly ground black pepper, eggs, lightly beaten, trout fillets, butter, divided, olive oil, divided

light corn syrup, sugar, baking cocoa, king arthur unbleached all-purpose flour, salt, eggs, butter, softened, vanilla extract, chopped pecans, unbaked pastry shell (9 inches), cream , optional

light brown sugar, sour cream, maple extract, whipping cream, fresh blueberries, washed

light brown sugar , firmly packed, unsalted butter, softened (or margerine-not lowfat), maple extract, vanilla extract, egg, egg white, all-purpose flour, baking soda, ground cinnamon, ground allspice

light brown sugar, marshmallow fluff, evaporated milk, unsalted butter, salt, white chocolate chips, walnuts, coarsely chopped, maple extract

lightly toasted pecans, chopped, bread crumbs, chopped parsley leaves, kosher salt, fresh ground black pepper, chopped rosemary leaves, trout fillets, unsalted butter, room temperature, horseradish cream , recipe follows, head watercress lettuce , bottoms removed, apple, cored and sliced into 1/2 moons, fresh horseradish root, peeled, coarsely grated, cider vinegar, lemon juice, minced shallots, ground fennel seed, salt, fresh ground black pepper, apple cider, olive oil, toasted walnut oil, reduced heavy cream, 3 cups reduced to 1 cup, jarred horseradish, strained, sour cream, lemons , zested, lemon juice

light brown sugar, granulated sugar, heavy cream, butter, pecan halves, vanilla

pecans, heavy cream, unsalted butter, light brown sugar, vanilla extract, bourbon

light brown sugar , packed, plain flour, chopped pecans, eggs, beaten, vanilla extract, melted real butter

pecans, flour, tblsp sugar, baking powder, salt, cinnamon, a bowl nd dd, melted butter, eggs lightly beaten, very fresh club soda

light corn syrup, dark brown sugar, eggs, unsalted butter melted, pure vanilla extract, kosher salt, pecan halves, walnut halves, granulated sugar

maple sugar, fresh lemon juice, vanilla extract, ground coriander, ground allspice, coarse kosher salt, golden delicious apples (about 6), peeled, quartered, cored , cut crosswise into 1/4-inch slices, unsalted butter, vanilla ice cream, all purpose flour, sugar, salt, chilled unsalted butter, cut into 1/2-inch cubes, more) ice water, all purpose flour, maple sugar, chilled unsalted butter, cut into 1/2-inch cubes, coarse kosher salt, walnuts, toasted, coarsely chopped

maple syrup, cinnamon stick, fresh nutmeg , about 3 grates, heavy cream, mixed berries (blackberries or raspberries or blueberries or halved strawberries), black walnuts or 1 pint maple walnut ice cream

maple sugar, cold water, molasses, maple syrup, cream of tartar, butter, baking soda, boiling water, lemon extract, chopped brazil nut

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.