Maple Nut Coffee Bread Recipes

MAPLE-NUT COFFEE TWIST

Steps:

• In a small saucepan, heat milk and margarine until very warm (120*-130*F).
• In large bowl, blend warm liquid, 1 cup flour, sugar, salt, yeast, extract and egg at low speed until moistened.
• Beat 2 minutes at medium speed.
• By hand, stir in remaining flour to form a soft dough.
• Knead on floured surface until smooth and elastic, about 2 minutes.
• Place dough in greased bowl; turn greased-side-up.
• Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.
• In small bowl, combine filling ingredients, set aside.
• Grease (not oil) 12-inch pizza pan.
• Punch down dough; divide and shape into 3 balls.
• On floured surface, roll or press 1 ball of dough to cover bottom of prepared pizza pan.
• Place in prepared pizza pan.
• Brush dough with about 1/3 of melted margarine; sprinkle with 1/3 Filling.
• Repeat layer of dough, melted margarine and Filling.
• To shape place a glass about 2 inches in diameter in center of dough, (a shot glass works perfectly)
• With pizza cutter, cut from outside edge to the glass, forming 16 pie-shaped wedges.
• Twist each wedge 5 times. Remove glass.
• Cover; let rise until light and doubled in size, 30 to 45 minutes.
• Heat oven to 375*F.
• Bake 18 to 22 minutes or until golden brown.
• Cool 5 minutes; remove from pan.
• In small bowl, blend Glaze ingredients until smooth. Drizzle over warm coffee cake.

MAPLE NUT COFFEE ICE CREAM DESSERT

Steps:

• Top 2 scoops of coffee ice cream with chopped salted mixed nuts. Drizzle nuts and ice cream with warm maple syrup. Garnish desserts with rolled wafer cookies and serve.

MAPLE NUT COFFEE CAKE

Steps:

• In a large bowl, combine the contents of the roll mix and yeast packets with the sugar. Stir in water, butter, egg and maple flavoring; mix well., Turn onto a floured surface; knead until smooth and elastic, 2-3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 45-60 minutes., In a small bowl, combine sugar, walnuts, cinnamon and maple flavoring. Grease a 12-in. pizza pan. Punch dough down. Turn onto a lightly floured surface; divide into 3 portions. Roll each into a 12-in. circle. Place 1 circle on prepared pan. Brush with a third of the melted butter; sprinkle with a third of the filling. Repeat layers twice. Pinch around edge to seal., Place a small glass in center of circle. With kitchen scissors, cut from outside edge just to the glass, forming 16 wedges. Twist each wedge 5 or 6 times and tuck ends under. Remove glass. Cover with a kitchen towel; let rise in a warm place until doubled, 30-45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Remove from pan to a wire rack to cool. Combine glaze ingredients; drizzle over warm coffee cake.

MAPLE TWIST COFFEE CAKE

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, egg, maple flavoring, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small bowl, combine the sugar, walnuts, cinnamon and maple flavoring; set aside. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 12-in. circle; place 1 circle on a greased baking sheet or 12-in. baking pan. Spread with a third of the butter; sprinkle with a third of the filling. Repeat layers twice. Pinch edges of dough to seal., Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge 5 or 6 times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes., Bake at 375° until golden brown, 18-20 minutes. In a small bowl, combine glaze ingredients; set aside. Carefully remove coffee cake from pan by running a metal spatula under it to loosen; transfer to a wire rack. Drizzle with glaze.

MAPLE NUT COFFEE BREAD

Steps:

• In a mixing bowl, dissolve yeast in warm water. Add milk, shortening, sugar, egg, salt, maple flavoring and cardamom; mix well. Add the flour; beat until smooth. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Grease a baking sheet or 14-in. pizza pan or line with foil.
• For filling, combine the brown sugar, pecans, cinnamon and maple flavoring; set aside. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each into a 14-in. circle; place one on prepared pan. Spread with a third of the butter; sprinkle with a third of the filling. Top with a second circle of dough; top with butter and filling. Repeat. Pinch to seal. Carefully place a glass in center of circle. With scissors, cut from outside edge just to the glass, forming 16 wedges. Remove glass; twist each wedge five to six times. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 25-30 minutes or until golden brown.
• For glaze, combine the sugar, maple flavoring and enough milk to achieve desired consistency; set aside. Carefully remove bread from pan by running a metal spatula under it to loosen. Transfer to a wire rack. Drizzle with glaze. Cool completely or serve while slightly warm.

BANANA MAPLE NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large mixing bowl, combine flour and salt. Add oil, syrup and egg yolks; stir well. Add milk and mashed bananas; stir well. Add chopped nuts and stir.
• Beat egg whites until stiff; fold into batter. Pour batter into prepared loaf pan. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.

MAPLE-NUT STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. In small bowl, mix all streusel ingredients with fork until crumbly; set aside.
• In large bowl, mix all coffee cake ingredients with spoon just until flour is moistened. Spread half of the batter in pan. Sprinkle with half of the streusel. Drop remaining batter by spoonfuls over streusel; carefully spread over streusel. Sprinkle with remaining streusel.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm.