29127 orleans nectar syrup Recipes

agave nectar, safflower oil or 1/2 cup canola oil, eggs, mashed very ripe bananas, plain greek yogurt, vanilla, gluten-free flour (pamela s or bob s), baking soda, salt, chopped nuts (optional), raisins

yellow cake mix, eggs (separate whites ), wesson oil, apricot nectar, vanilla, lemon

water, sugar , for thin syrup (for medium syrup use 2 cups, for thick syrup use 3 cups)

water, hot chocolate powder, hazelnut syrup , per cup, almond syrup , per cup, raspberry flavored syrup , per cup, irish creme syrup , per cup

unsalted butter, golden delicious apples, peeled, cored , cut into 1/2-inch-thick slices (about 1 1/2 lb), pure maple syrup, pure maple syrup, ground cinnamon, all-purpose flour, yellow cornmeal or 2 tbsp whole wheat flour, golden brown sugar, baking powder, baking soda, salt, buttermilk, plain yogurt, egg, unsalted butter, melted, unsalted butter, pure maple syrup

graham crackers, butter, pure maple syrup, cream cheese, softened, pure maple syrup, eggs, vanilla, heavy cream, maple syrup to garnish

lemon cake mix, apricot nectar, sugar, oil, eggs, powdered sugar, lemon juice

angel food cake, apricot nectar, cornstarch, sugar, walnuts (optional)

eagle brand sweetened condensed milk (regular or low-fat ), honey, apricot nectar, chilled, club soda, chilled, vanilla ice cream, mint leaf (optional)

chilled apricot nectar, plain yogurt (low fat works too), fresh lemon juice

butter, shortening, masa harina, cold water, cream corn, cornmeal, agave nectar (you could also use honey, or plain sugar; adjust to taste), whipping cream, baking powder, salt

flour, teasp. baking powder, white sugar, dark brown sugar - packed, butter, softened, egg, apricot nectar, apricot preserves, (the better the preserves the better the flavor of the cookie ), soft dried apricots, chopped

yellow moist deluxe cake mix, vegetable oil, orange gelatin, eggs, apricot nectar, powdered sugar

fried corn-meal mush, bring to boil 2-3/4 cups water,combine 1 cup corn meal,1 cup cold water,1 tsp salt,and 1 tsp sugar.gradually add to boiling water,stirring constantly., cook till thick ,stirring often.cover,cook over low heat 10 to 15 minutes., pour into a 8x3x2 loaf pan.cool ,chill overnight., turn out,cut into 1/2 slices.fry slowly in bacon grease or hot oil,turning once.when browned serve buttered and with cream syrup., cream syrup, sugar, cream or canned milk,just enough liquid to make a thick syrup., place on burner and bring to a boil,may boil over,so watch., allow to boil for a few seconds then remove from burner., add 1-1/2 tsp vanilla, grandparents used sorghum for the cream syrup,i prefer the cream syrup myself.

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

armagnac, maple syrup, cranberry syrup, fresh thyme, chopped, freshly ground coriander, freshly ground pepper, foie gras of duck , sliced into scallops, butter, shallot, chopped, white wine, duck broth or chicken stock, maple syrup, chopped fresh cranberries, lemon, juiced, salt and pepper

flour, baking soda, baking powder, sugar, oil, eggs, buttermilk, chocolate syrup, vanilla, chocolate buttercream drizzle recipe ( see below ), chocolate syrup, buttercream drizzle, softened butter, powdered sufgar, vanilla, chocolate syrup, milk if needed