nd 2 cups flour. Mix for a few minutes at low
00\u00b0F.
For the mustard maple glaze, combine the butter, maple syrup and
o prepared pan and bake for 40 mins, or until a
gg, brown sugar, apple butter, maple syrup, cider, yogurt and oil
ise in a warm place for approximately 1 hour. Punch dough
o use.
Make the maple glaze. In a medium bowl, whisk
* For crust: Mix flour, salt, and
0 minutes.
Soy-Maple Glaze:
Stir together maple syrup, soy sauce
mooth.
Add in pumpkin, maple syrup, eggs, cinnamon, nutmeg, and
Preheat oven to 400\u00b0F.
Combine parsnips, beets, squash, oil and caraway seeds. Season. Roast for 30 mins.
Meanwhile, bring maple syrup to a boil. Simmer for 8-10 mins, until thickened slightly.
Add carrots and squash to vegetables in pan. Toss with 1/2 of the maple glaze. Bake for another 15-20 mins, until vegetables are tender. Serve drizzled with remaining maple glaze.
ll ingredients (except pecans and Maple Glaze) in a large bowl; stir
ixture and add milk and maple syrup all at once.
small heavy saucepan simmer maple syrup, ginger root, 3 tablespoons
gg, 1/2 cup maple syrup, and maple extract. Stir flour mixture
ater in a large bowl for 5 minutes, covered. Remove tea
o 400 degrees.
Combine maple syrup, soy sauce and lemon
easuring cup combine milk and maple flavoring, and beat into butter
br>Mix all ingredients except Maple Glaze until soft dough forms.
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.
*For donuts, add 2 eggs and add more flour.