Maple Nut Twist Biscuits Recipes

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!!!!!

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 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 TWIST BISCUITS

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.