Maple Nut Twisted Biscuits Food

MAPLE NUT TWISTED BISCUITS

Steps:

• Biscuits 2cups flour 1tablespoon sugar 3teaspoons baking powder ½ teaspoon cream of tartar ¼teaspoon salt ½cup unsalted butter (you can use salted butter, but I always use unsalted) ¾ cup milk Filling ¼ cup chopped nuts (I use pecans, have used macs, but any nut will do!) 2 tablespoons maple syrup 2 tablespoons unsalted butter softened ½ teaspoon ground cinnamon (I double the filling ingredients for each batch.) Maple Glaze 1cup powdered sugar 1tablespoon or a little more milk ½teaspoon maple flavoring Instructions Heat oven to 450 degrees. Spray cookie sheet with cooking spray. In large bowl, stir flour, sugar, baking powder, cream of tartar and salt with fork. Cut in ½ cup butter, using pastry blender ) until mixture looks like coarse crumbs. . (I put the dry ingredients in the Cuisinart and then pulse in the butter.) Add ¾ cup milk and stir with fork (or blend in Cuisinart) just until moistened. On lightly floured surface, knead dough 10-12 times or until almost smooth. Pot or roll dough into 15×9 inch rectangle. In small bowl, stir all filling ingredients until well mixed. Spread filling over dough. Fold dough lengthwise in half to make a 15x 4 inch rectangle. Cut rectangle crosswise into 15 1-inch-wide strips. Holding a strip at each end, twist in opposite directions twice. Place twisted strips 1 inch apart on the cookie sheet pressing both ends down. Bake 10-12 minutes or until golden brown. Cool on cookie sheet a couple of minutes and then carefully remove each strip to a cooling rack. In small bowl, stir together the glaze ingredients, adding more milk a little at a time, if necessary, until thin enough to drizzle. Drizzle glaze over warm biscuits. Serve warm or cooled. Note: I make double batches and freeze the uncooked strips and use as needed from a frozen state. Works great. Then I make up smaller batches of glaze.

MAPLE CINNAMON BISCUITS

Steps:

• In a large bowl, combine the flour, 2 tablespoons cinnamon-sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk and syrup just until moistened. Fold in pecans., Turn onto a floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter., Place 2 in. apart on an ungreased baking sheet. Brush with milk; sprinkle with remaining cinnamon-sugar. , Bake at 400° for 12-15 minutes or until golden brown. Serve warm.

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.