MAINE MAPLE DANISH TWISTS
These danish are a delight for breakfast, coffee break or for that "I have to have something sweet" time. They are made with Maine Maple Syrup and very special because the syrup comes from my dad's maple trees.
Provided by Bonnie Glazier @bbglaze
Categories Other Breakfast
Number Of Ingredients 10
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 TWISTS
Great for a holiday brunch.
Provided by JJOHN32
Categories Bread Holiday Bread Recipes
Time 35m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 194.9 calories, Carbohydrate 33.2 g, Cholesterol 17.8 mg, Fat 6.3 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 1.8 g, Sodium 337.5 mg, Sugar 20.4 g
MAPLE BACON TWISTS
Provided by Theresa Gilliam
Categories Breakfast Brunch Dessert Bacon Deep-Fry Kidney Friendly Tree Nut Free Soy Free
Yield Makes 12 doughnuts
Number Of Ingredients 12
Steps:
- In the bowl of a stand mixer, combine the water, 1 tablespoon of sugar, and yeast. Let the mixture sit for 10 minutes to activate the yeast. Whisk in the remaining sugar, egg, and buttermilk. Add the flour, cinnamon, nutmeg, and salt. Knead the dough with the dough hook attachment until well combined, about 3 minutes. The dough will be very sticky.
- Transfer the dough to a large bowl coated lightly with cooking spray. Cover, and leave in a warm, draft-free place to rise until doubled in size, 1 1/2-2 hours.
- Transfer the dough to a floured surface and pat or roll it into a 1-inch thick rectangle, approximately 8x12 inches. Cut the dough into 12 (1x8 inch) rectangular pieces with a pizza cutter or sharp knife.
- Lay a slice of bacon on top of each piece of dough and twist 2-3 times to form a spiral, pinching the ends to adhere dough and bacon. Repeat with the remaining bacon and dough pieces. Cover and let rest for 30 minutes.
- Preheat oil in a deep fryer or large pot to 350°F.
- Deep fry the doughnuts, a few at a time, until the dough is fully cooked and the bacon is crisp, about 3 minutes. Transfer to a sheet pan lined with paper towels.
- Drizzle the doughnuts with Maple Glaze and let the glaze set before serving.
MAPLE BUTTER TWISTS
My stepmother passed on the recipe for this delicious yeast coffee cake that's shaped into pretty rings. When I make it for friends, they always ask for seconds. -June Gilliland, Hope, Indiana
Provided by Taste of Home
Time 1h
Yield 2 coffee cakes (16 slices each).
Number Of Ingredients 20
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.
Nutrition Facts : Calories 119 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 144mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
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