25445 rich maple frosting filling Recipes

dry active yeast (4 1/2 scant tsp), water (warm, 110 to 115 degrees ), granulated sugar, eggs, milk, vanilla extract, unbleached all-purpose flour, table salt, unsalted butter (2 sticks), cut into 1-inch pieces and slightly softened, egg wash, egg, heavy cream (preferably ) or whole milk, streusel topping (optional), light brown sugar, granulated sugar, unbleached all-purpose flour, ground cinnamon, table salt, butter (cold), cut into 8 pieces, coffee cake icing (optional), sugar , sifted, milk, vanilla extract, sweet cheese filling, cream cheese, granulated sugar, unbleached all-purpose flour, table salt, grated lemon zest from 1 lemon, egg, vanilla extract

unsweetened almond milk, pistachios, maple syrup, vanilla extract, coarse sea salt, vanilla low-fat frozen yogurt

walnut halves, fresh or frozen cranberries, butter, softened, light brown sugar, eggs, all-purpose flour, baking powder, ground ginger, ground cinnamon, ground allspice, baking soda, salt, buttermilk, vanilla extract, pumpkin (not pie filling), powdered sugar, maple syrup

flour, baking powder, cinnamon, salt, light brown sugar, butter, softened, vanilla extract, eggs, pack pumpkin puree, cream cheese, softened, butter, softened, powdered sugar, maple extract

butter, softened, sugar, king arthur unbleached all-purpose flour, baking powder, salt, eggs, milk, vanilla extract, raspberry pie filling, butter, softened, shortening, cream cheese, softened, marshmallow creme, sugar, milk

shortening, brown sugar, pack pumpkin, king arthur unbleached all-purpose flour, baking powder, baking soda, ground cinnamon, salt, chopped pecans, chopped dates, butter, cubed, brown sugar, milk, maple flavoring, vanilla extract, sugar

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

unsalted butter, ear of corn , kernels removed (about 1 cup), pure maple syrup, all-purpose flour, stone-ground yellow cornmeal, baking powder, kosher salt, whole milk yogurt or 1 1/4 cups sour cream, egg, sugar, baking soda

smooth cashew butter, fresh lemon juice, maple syrup (a mild sweet syrup.) or 2 tsp corn syrup (a mild sweet syrup.) or 2 tsp honey (a mild sweet syrup.), crumbled firm silken tofu (about 12 oz.), salt, grated nutmeg

flour, whole wheat flour, mesquite flour (you can use a mix of cocoa and cinnamon if you don tsp have this), baking soda, baking powder, pie spice, soy milk powder, salt, silken tofu, oil, apple butter, light-brown sugar, maple syrup, vanilla, apples, grated, apples, peeled and diced, raisins , soaked in hot water and drained, dried cranberries , soaked in hot water and drained, whole flaxseeds

shortening and flour for pans, cake flour (if you can tsp find , use white lily brand all-purpose flour), salt, baking powder, powdered milk, water, liquid milk (2 percent or whole), vegetable shortening, granulated sugar, eggs, bakeshop icing, vegetable shortening, vanilla, salt, sugar, powdered milk, water (for dissolving milk powder), coconut filling, frozen shredded coconut (sweetened or unsweetened, recipe tested with unsweetened), divided, water, granulated sugar

ground gingersnaps, ground hazelnuts, brown sugar, sweet butter (melted ), cream cheese at room temperature, brown sugar, canned solid pack pumpkin, whipping cream, pure maple syrup, vanilla extract, cinnamon, allspice, eggs

all-purpose flour, baking powder, salt, sugar, eggs, separated, whole milk, whipping cream, butter, melted, cream of tartar, vegetable cooking spray, maple syrup (optional)

a 15-oz package rolled refrigerated unbaked pie shell (1 crust ), maple-flavored bulk pork sausage, chopped sweet onion, lucky leaf lite apple pie filling, brown sugar, butter, brown sugar, rolled oats, chopped pecans, pure maple syrup

social tea biscuits (christie or other brand), apple pie filling, whole milk (or cream for a richer flavour), maple syrup (or honey if you prefer), eggs, pure vanilla (or vanilla extract), cinnamon

brownie mix, vegetable oil, water, eggs, maple extract, coarsely chopped walnuts, preferably lightly toasted, powdered sugar, cream cheese, softened, unsalted butter, softened, maple extract

old-fashion oatmeal, cinnamon, salt, butter or margarine, apple jelly - actually any clear jelly , will work but you could end with some odd colors. apple has good flavor with little color. also maple syrup, molasses and others work well. do not use sugar-free syrups for this.

powdered sugar, maple extract, chopped walnuts, toasted, whipping cream