ot, dip the donuts into Maple Glaze, then into bacon pieces and
br>For the mustard maple glaze, combine the butter, maple syrup and mustard
br>Meanwhile, to make the maple glaze, stir maple syrup, sugar and 1
gg, brown sugar, apple butter, maple syrup, cider, yogurt and oil
0 minutes.
Soy-Maple Glaze:
Stir together maple syrup, soy sauce
ood!).
To make the maple glaze: In a bowl, mix approximately
o use.
Make the maple glaze. In a medium bowl, whisk
about 1 hour. Put the MAPLE GLAZE on top. Serve with ice
mooth.
Add in pumpkin, maple syrup, eggs, cinnamon, nutmeg, and
ll ingredients (except pecans and Maple Glaze) in a large bowl; stir
ixture and add milk and maple syrup all at once.
easuring cup combine milk and maple flavoring, and beat into butter
small heavy saucepan simmer maple syrup, ginger root, 3 tablespoons
br>Mix all ingredients except Maple Glaze until soft dough forms.
gg, 1/2 cup maple syrup, and maple extract. Stir flour mixture
o 400 degrees.
Combine maple syrup, soy sauce and lemon
lazing: Remove the bricks and glaze every 2 - 3 minutes until
In a medium skillet (cast iron preferred), heat oil over medium-high heat until glistening.
Season both sides of pork chops with 1/8 teaspoons black pepper. Brown in hot oil for 5-8 minutes on each side or until heated through (and nicely browned).
Meanwhile in a small saucepan, whisk together remaining ingredients. Cook over medium heat until thickened and bubbly.
Once pork chops are browned, remove to a serving platter (or individual plates). Spoon maple glaze evenly over both and serve.
Preheat oven to 300\u00b0F (150\u00b0C).
Combine vinegar, maple syrup, and brown sugar in a bowl. Set aside.
Slice Canadian bacon about 1/2-inch thick. Arrange the slices in a casserole or baking dish, and spoon the syrup mixture over the slices.
Bake for 30 minutes. Serve hot or at room temperature. (To serve as a snack, cut slices into bite-sized pieces and serve with toothpicks.).
Preheat your grill. In a small saucepan, bring the first four glaze ingredients to a boil.
In a small jar, mix together the cornstarch and water. Put the lid on and shake vigorously (it should have the consistency of whole milk).
Pour the cornstarch slurry into the boiling glaze mixture and reduce to a simmer. Cook about 2 minutes until it becomes clear and thickens.
Season the cutlets with salt and pepper and brush with a little oil.
Grill cutlets 3 to 5 minutes per side, brushing glaze on while cooking.