MAPLE TWIST COFFEE CAKE
If you like maple flavor, you will love this recipe. It is so pretty with all the twists and is always a hit at bake sales I have brought it too.-Deanna Richter, Elmore, Minnesota
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 236 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 134mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
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.
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 PECAN TWISTS
These sweet treats are one of my most requested recipes for special occasions. Maple flavor is prominent in both the dough and icing of these tasty twists.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in maple flavoring. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll the dough into a 18-in. rectangle. Brush with melted butter to within 1/2 in of edges. Sprinkle with pecans. Fold one short side of dough a third of the way over filling; fold the other short side over the top, forming an 18x3-in. rectangle. Cut into 3/4 in. strips; twist each strip twice., Place 2 in. apart on ungreased baking sheets. Bake at 350° for 20-22 minutes or until golden brown. Remove to wire racks to cool. , In a small bowl, combine icing ingredients until smooth. Drizzle over twists.
Nutrition Facts : Calories 209 calories, Fat 10g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 203mg sodium, Carbohydrate 27g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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 TWIST COOKIES
My mom (aka best cook in the world) made these cookies for years. She made them every Christmas (along with many other cookies) and for special occasions. They are my absolute favorites. When mom moved into Assisted Living a few years ago, her Christmas cookie recipes were part of the "treasures" that she passed on to me. So...
Provided by Joanne Bellezza-Loughlin
Categories Cookies
Number Of Ingredients 18
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!!!!!
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HOMEMADE MAPLE TWISTS - OH SWEET BASIL
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5/5 (3)Total Time 2 hrs 52 minsCategory 300 + Back to School Recipes Every Kid LovesCalories 480 per serving
- In a small saucepan, warm the milk and butter over low heat until warm-- no need to use a thermometer.
- After the dough rises, divide it into two pieces. Roll each piece into a 12" circle. Place the first circle on prepared sheet pan. Top the first circle with 1/2 of the streusel mixture and spread it around as thin as you can get it. Find something that is 2" across (like a dixie cup) and center it on the circles (press down a little to make a mark). Using scissors, cut from the outer edge into the cup mark, making 10-12 wedges. Gently lift and twist each section a few times. Tuck the end in just a little so that it stays twisted. Repeat with second piece of dough. Lightly cover this with plastic wrap and let it rise for about 45 minutes to an hour.
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