41821 olde inn walnut maple Recipes

coarsely chopped pecans or 1 cup walnuts, maple syrup, flour, granulated sugar, fast-rising active dry yeast, salt, warm water (120*-130*f), soft butter, divided, egg, room temp, light brown sugar, divided, cinnamon

medjool dates, soft cheese (see note above), butter, chopped walnuts, maple syrup

old fashioned oats, chopped walnuts, ground cinnamon, freshly grated nutmeg, kosher salt, pure maple syrup, vanilla extract, canola oil

golden brown sugar, maple syrup , pure, egg white , 2ish, vanilla extract, maple extract, cinnamon, allspice, oats , old fashioned, walnuts, halves broken in half, cranberries, dried

old fashioned oats, raw unsalted walnuts, chopped, unsalted almonds, chopped, unsalted pecans, chopped, maple syrup, salt, ground cinnamon, raisins (optional)

old-fashioned oats, boiling water, active dry yeast, warm water (110o to 115o), maple syrup, canola oil, salt, king arthur unbleached all-purpose flour, egg white, lightly beaten, old-fashioned oats

medjool dates, soft cheese (see note above), butter, chopped walnuts, maple syrup

cream cheese, softened, powdered sugar, margarine, softened, brown sugar , packed, chopped walnuts, maple syrup, biscuit mix, milk, sugar, egg, beaten, cinnamon

coarsely chopped pecans or 1 cup walnuts, maple syrup, all-purpose flour, granulated sugar, quick-rising active dry yeast, salt, warm water, softened butter, divided, egg, light brown sugar, divided, cinnamon

unbaked pie crusts (top and bottom), seedless raisin, flour, divided, butter, brown sugar, salt, eggs, well beaten, chopped walnuts, maple syrup, grains nutmeg

butter, melted, brown sugar, chopped walnuts, maple syrup, cream cheese, softened, sugar, tubes (6 oz each) refrigerated buttermilk biscuits

flour, sugar, baking powder, salt, egg, lightly beaten, melted shortening, milk, vanilla, walnuts

butter, brown sugar, vanilla, flour, salt, chopped walnuts, powdered sugar

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

walnuts, coarsely chopped (then toasted- see instructions), eggs, granulated sugar, brown sugar , firmly packed, pure maple syrup, maple flavoring (highly recommended) (optional), butter, melted, all-purpose flour, baking powder, salt, maple sugar, for topping (i didn tsp use) (optional)

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

duncan hines moist deluxe classic yellow cake mix, divided, butter or 1/3 cup margarine, melted, egg, maple syrup, eggs, light brown sugar , packed, maple flavoring or 1/2 tsp vanilla extract, walnuts, chopped

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.