121716 sticky maple baked toffee Recipes

apples, maple syrup, walnut pieces, golden raisins, unsalted butter , cut into pieces, ice cream (optional)

sweet onions, sliced 1/2 inch thick, maple syrup, butter, melted

boneless skinless chicken breasts, onion, sliced, red baking apples, sliced, honey, kraft zesty italian dressing

baking soda, chopped dates, boiling water, heavy cream, butter or 1/2 cup margarine, brown sugar, butter, granulated sugar, eggs, self-rising flour

baking powder, maple syrup, crisco shortening, apples, peeled and sliced, maple syrup, cornstarch, maple syrup, pecans, chopped, unbleached flour, butter, salt

sticky onions, plain flour, thyme , leaves picked, vegetable stock, vegetarian worcestershire sauce

sticky rice , also called glutinous rice (do not substitute), water (for steamer)

sticky rice, unsalted chopped peanuts, honey, toasted sesame seeds, desiccated coconut, lady finger banana, sliced, ripe mango, sliced

baked pie shell, well-shaken buttermilk, grade b maple syrup, egg yolks, all-purpose flour, maple sugar, vanilla, salt, lightly sweetened whipped cream

maple syrup , plus, maple syrup, water , plus, water, salt, butter, cornstarch, eggs , seperated, baked pie shell

golden delicious apples, dried cranberries, chopped pecans, pure maple syrup, ground cinnamon, apple cider

apples, peeled, cored, and cut into halves, flour, sugar, cinnamon, maple syrup, walnuts (i use pecans)

butter, golden caster sugar (can use light brown sugar), golden syrup (can use half maple syrup), oats (any kind except instant powered ), very ripe chopped bananas (showing black spots but still with white flesh), salt

baked angel food cake, whipping cream, skor candy bars (or a bag of toffee bits), butterscotch topping , approximate

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.

maple syrup, reduced-fat sour cream, butter, melted, vanilla extract, egg, all-purpose flour, baking soda, chopped pecans, toasted, salt, powdered sugar, maple syrup, whipping cream, salt, chopped pecans, toasted

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