MAPLE NUT TWIST
It's easy to see why my family loves this sweet and satisfying staple during the holidays. Packed with warm cinnamon and brown sugar, everyone is a fan of this light and tender bread. -Brynn Rader, Olympia, Washington
Provided by Taste of Home
Time 1h15m
Yield 16 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 338 calories, Fat 16g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 251mg sodium, Carbohydrate 44g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
MAPLE-NUT BISCOTTI
Packed with rich maple flavor, these crunchy Italian cookies are so pretty with a candy coating drizzle.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 30
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
- In large bowl, beat sugars and butter with electric mixer on medium speed about 3 minutes or until creamy. Beat in maple flavor and eggs. Stir in flour and baking powder. Stir in walnuts. Divide dough in half. Shape each half into 10-inch roll. Place rolls 5 inches apart on cookie sheet; flatten to 3-inch width.
- Bake 20 to 30 minutes or until set and edges begin to brown. Remove from cookie sheet to cooling rack. Cool 10 minutes. With serrated knife, cut rolls diagonally into 1/2-inch slices. Place slices cut side down on ungreased cookie sheets.
- Bake 5 to 10 minutes or until lightly browned and dry. Turn cookies over; bake 5 to 8 minutes longer or until lightly browned and dry. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
- Stir oil into melted candy coating; drizzle over biscotti. Let stand until coating is dry. Store in tightly covered container.
Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 9 g, TransFat 0 g
MAPLE SYRUP BISCUITS
Make and share this Maple Syrup Biscuits recipe from Food.com.
Provided by Vegan Freak
Categories Breads
Time 35m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the first three ingredients. Melt 1/4 cup margarine and combine with the soymilk and vinegar. Pour the soymilk mixture into dry ingredients and mix well. May need to add extra soymilk if it's too dry.
- Form into 7 biscuits. To make maple syrup mixture add the maple syrup and 1/4 cup margarine together. Pour maple syrup mixture into pie pan and place biscuits into pan in tortoise shell pattern. Bake at 375 for 12-14 minutes.
Nutrition Facts : Calories 335.2, Fat 13.7, SaturatedFat 2.4, Sodium 870.6, Carbohydrate 48.9, Fiber 1.2, Sugar 18.4, Protein 4.6
MAPLE-THYME BISCUITS
Maple syrup and fresh thyme give these fluffy biscuits their irresistible flavor. Serve with Mustard-Maple Glazed Ham for a crowd-pleasing Easter feast.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
- In a small saucepan, mix together maple syrup and thyme sprigs; bring to a simmer over medium-low heat. Remove from heat and let maple syrup glaze cool to room temperature.
- In a large bowl, whisk together flour, baking powder, sugar, salt, baking soda, and thyme leaves. Add butter and cut into flour mixture using a pastry cutter or blend using your fingers until pea-sized lumps remain.
- Make a well in the center and add buttermilk. Stir using a fork or wooden spoon until large clumps form; do not allow a dough to form in the bowl. Turn mixture out onto a lightly floured work surface, and using lightly floured hands, knead two or three times just until a dough forms.
- Pat dough into a 1-inch-thick square. Using a sharp knife, cut 2-inch-square biscuits and transfer to prepared baking sheet, spacing 2 inches apart. Brush tops with maple syrup glaze; reserve remaining glaze for serving. Transfer to oven and bake until golden brown, about 12 minutes. Serve warm with butter and remaining maple syrup glaze.
MAPLE-NUT COFFEE TWIST
This recipe is from Pillsbury Family Kitchens Cookbook. This is really delicous and makes a nice presentation. The dough is really easy to work with. I did need to add a couple more Tbsps of flour to the dough. This calls for a 12-inch pizza pan, but I'm sure a large cookie sheet would work just fine. :)
Provided by sweetcakes
Categories Breads
Time 3h22m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 17
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 WALNUT BISCOTTI
Replace melted chocolate with more maple flavor by combining 1/2 cup confectioners' sugar with 2 tablespoons maple syrup; drizzle over biscotti. - Susan Rogers, Brattleboro, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 28 biscotti.
Number Of Ingredients 11
Steps:
- In a small bowl, beat eggs, egg white, syrup, sugar and vanilla until blended. Combine flours and baking soda; gradually add to egg mixture and mix well (dough will be sticky). Stir in walnuts and cranberries., With floured hands, shape into two 10x2-1/2-in. rectangles on a parchment-lined baking sheet. Bake at 350° for 22-26 minutes or until set., Reduce heat to 325°. Place pan on a wire rack. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 9-11 minutes on each side or until golden brown. Remove to wire racks to cool., In a microwave, melt chocolate chips; stir until smooth. Place biscotti on a waxed paper-lined baking sheet. Drizzle with chocolate; chill until set. Store in an airtight container.
Nutrition Facts : Calories 93 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 52mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
MOMMA'S MCBISCUITS
Great for kids, but everyone seems to love them. Easy to take with and can be frozen and re-heated during the week for an on-the-go breakfast. Optional toppings include mushrooms and onions.
Provided by Jessica Harper
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h15m
Yield 12
Number Of Ingredients 6
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. When cooled, chop the bacon.
- Preheat oven to 350 degrees F (175 degrees C).
- Separate biscuits and pull each biscuit into halves. Press 2 biscuit halves into a muffin cup, molding the dough to the inside to make a dough cup. Repeat with remaining dough to make 12 biscuit cups.
- Whisk eggs and milk together in a bowl until thoroughly combined. Spoon each biscuit cup about half full of egg mixture and top with about 1 tablespoon bacon and about 1 1/2 teaspoon Cheddar cheese per biscuit.
- Bake in the preheated oven until the biscuit crust is browned, the cheese is melted and bubbling, and the egg center is set, about 20 minutes.
Nutrition Facts : Calories 180.7 calories, Carbohydrate 9.8 g, Cholesterol 107.8 mg, Fat 11.4 g, Fiber 0.3 g, Protein 9.3 g, SaturatedFat 3.8 g, Sodium 511.7 mg, Sugar 2.3 g
MAPLE-NUT TWIST BISCUITS
My 6 year old picked this recipe out of the Betty Crocker "Spring Bruch" book. Yummy little twist on maple bars. Fun and easy to make.
Provided by Kelly Green
Categories Breads
Time 42m
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 450.
- Grease cookie sheet and set aside.
- In large bowl, combine flour, sugar, baking powder, cream of tartar, and salt. Cut in 1/2 cup of butter with pastry cutter or two forks until mixture resembles course crumbs. Add 3/4 cup milk and stir until just combined. You may need to add a dab more milk if it is too dry.
- Knead mixture 10 times on a lightly floured surface. Pat or roll the dough into a 15x9 inch rectangle.
- In a small bowl, stir all of the filling ingredients together and spread over the dough. Fold dough lengthwise into a 15x4/12 inch rectangle and cut into fifteen 1 inch wide strips. Holding a strip at each end, twist in opposite directions twice.
- Place strips on cookie sheet, pressing ends down.
- Bake 10-12 minutes or until golden brown.
- Cool on cookie sheet 2 minutes and transfer to wire rack.
- Drizzle glaze over the warm biscuits.
Nutrition Facts : Calories 203.5, Fat 10.3, SaturatedFat 5.8, Cholesterol 24.2, Sodium 193.9, Carbohydrate 25.8, Fiber 0.7, Sugar 11.2, Protein 2.6
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