Maple Butter Kiss Recipes

MAPLE BUTTER KISS

Steps:

• Pour liquid ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a martini glass and top with fresh-ground nutmeg.;

MAPLE BUTTER TWISTS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 70 minutes., In a small bowl, combine the first 7 filling ingredients; beat for 2 minutes. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each into a 16x8-in. rectangle. Spread filling to within 1/2 in. of edges. Sprinkle with nuts. Roll up jelly-roll style, starting with a long side., With a sharp knife, cut each roll in half lengthwise. Open halves so cut side is up; gently twist ropes together. Transfer to 2 greased 9-in. round baking pans. Coil into a circle. Tuck ends under; pinch to seal. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks. Combine the confectioners' sugar, maple flavoring and enough milk to reach desired consistency; drizzle over warm cakes.

MAPLE BUTTER

Steps:

• In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.

MAPLE BUTTER

Steps:

• Pour maple syrup into a medium saucepan; add cinnamon. Bring to a boil over medium-high heat. Cook until a candy thermometer registers 240 degrees (soft-ball stage), 10 to 15 minutes. Remove the pan from heat, discard cinnamon stick, and stir in butter until melted.
• Immediately transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat, starting on low and increasing to high, until mixture is thick, opaque, and creamy, about 8 minutes. Store in an airtight container, refrigerated, up to 2 weeks.

MAPLE BUTTER

Steps:

• In a bowl, beat butter until smooth. Gradually add syrup, continuing to beat until smooth. Freeze in small portions.