Maple Nut Twist Biscuits Recipes

MAPLE TWISTS

Steps:

• Preheat oven to 425 degrees F (220 C).
• Mix cream cheese, confectioner's sugar, and margarine or butter. Reserve.
• Mix brown sugar, nuts, and syrup in ungreased 13x9x2 inch pan. Spread evenly.
• Mix baking mix, milk, white sugar, and egg until dough forms. Beat vigorously 20 strokes. Gently smooth dough into a ball on a cloth-covered board dusted with baking mix. Knead 8 times.
• Roll the dough out into a 16x9 inch rectangle. Spread with the cream cheese mixture. Carefully fold the dough lengthwise into thirds. Press edges to seal securely. Cut into 16 1-inch strips. Gently twist ends of strips in opposite directions. Arrange on the brown sugar mixture.
• Bake at 425 degrees F (220 C) until brown, about 15 minutes. Invert on a heatproof serving plate. Refrigerate any remaining rolls.

MAPLE NUT TWIST

Steps:

• In a large bowl, combine the contents of roll mix and yeast packets with sugar. Stir in water, butter, egg and maple flavoring; mix well., Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour., Combine first five filling ingredients in a small bowl; set aside. Punch dough down. Turn onto a lightly floured surface; divide into thirds., Roll one portion of dough into a 12-in. circle; transfer to a greased 12-in. pizza pan. Brush with a third of the butter; sprinkle with a third of the filling. Repeat two times with the remaining dough, butter and filling, placing each circle of dough over the previous layer. Pinch outer edges to seal., Place a small glass at the center of the dough. With scissors, cut from the outside edge to the glass to form 16 wedges. Remove glass; twist each wedge three times. Cover with plastic wrap coated with cooking spray; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Uncover dough. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack.

MAPLE TWIST COOKIES

Steps:

• 1. Mix all filling ingredients together and set aside.
• 2. Place flour, baking powder and salt in a bowl.
• 3. Beat butter and sugar in mixer and add eggs and raisins.
• 4. Add the flour mixture and milk to butter mixture - alternating.
• 5. Turn dough onto floured surface. Shape into a ball and cut into four pieces.
• 6. Roll one piece of dough into a 12 inch log on floured surface. Take a rolling pin and very gently roll the log into a 5" x 12" rectangle.
• 7. Place 1/4 of the filling along the bottom edge of the dough and fold the top edge of the dough over the filling. Pinch the seems and flatten the rectangle a little with your hands - making a "package".
• 8. Cut the dough vertically into 1" pieces. You'll wind up with about 12 pieces.
• 9. Hold each cookie piece in hands and twist twice away from your body. Place on cookie sheet and press the ends of each cookie down onto the cookie sheet.
• 10. Bake at 350 degrees for 20 minutes. They do not brown.
• 11. Repeat with other four pieces of dough.
• 12. Mix icing ingredients in bowl.
• 13. When the cookies are cool, top with icing. I just use my finger to "paint" the icing on top.
• 14. Now...(and this is important)...make a cup of tea, take two cookies and sit in your special chair. Eat and sip....or do what I do...dunk and eat. OMG - you will be so happy!!!!!

MAINE MAPLE DANISH TWISTS

Steps:

• Preheat oven to 425 F degrees
• Mix cream cheese, confectioner's sugar, and butter. Set aside.
• Mix brown sugar, nuts, and syrup in ungreased 13x9x2 inch pan. Spread evenly.
• Roll the dough out into a 16.9 inch rectanble. Spread with the cream cheese mixture.
• Carefully fold the dough lengthwise into thirds. Press edges to seal securely. Cut into 16 one inch strips. Gently twist ends of strips in opposide directions. Arrange on the brown sugar mixture.
• Bake at 425 degrees F until brown, about 15 minutes. Remove from baking dish while still hot with a metal spatula and place on heat proof serving tray.
• Delicious hot right out of the oven even outside while it is snowing. My husband says these are delicious.

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 WALNUT BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Sift together flour, baking powder, and salt together in a bowl.
• Beat softened butter and sugar with an electric mixer in a large bowl until smooth. Beat one egg into butter mixture until completely blended, then beat in remaining egg, 1/2 cup maple syrup, and maple extract. Stir flour mixture into butter mixture just until dough forms; fold in walnuts until just combined.
• Divide dough in half. Shape each portion of dough into a log the length of a baking sheet, and place on the prepared baking sheet. Flatten each log into a rectangle 3 inches wide and 1-inch tall.
• Bake in the preheated oven until lightly browned on the bottom and slightly cracked on top, about 30 minutes. Remove from oven to cool for 15 minutes, but leave oven on.
• Slice logs diagonally into 1/2-inch thick slices, and lay slices on their sides on the baking sheet.
• Bake biscotti in the preheated oven until lightly browned and crisp on the outside, about 8 minutes. Remove from oven; cool for a few minutes.
• Stir together 1 tablespoon melted butter and 1/4 cup maple syrup in a bowl. Stir confectioners' sugar into mixture gradually until smooth. Drizzle maple glaze lightly with a spoon over warm biscotti.

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.