Maple Pecan Biscuits Food

PECAN MAPLE COOKIES WITH MAPLE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Spread 1/2 cup pecans evenly on a baking sheet and bake for 5-7 minutes, stirring every 2 minutes, until the pecans are toasty and fragrant. Chop them into small pieces if they are not already chopped. Set aside to cool. Leave the oven on at 350.
• In a large bowl, add 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/3 cup raw sugar. Whisk to combine.
• Cut 1/4 cup cold butter into the flour mixture. You can do this with a pastry cutter (my preferred method) or using a fork. You can also use a cheese grater to grate the butter, then mix it together with a fork. However you do it, just make sure you are cutting the dough and not mixing it. You want to have individual pieces of flour-coated butter, with chunks up to the size of a pea. See photo.
• In a small bowl, combine 1/3 cup heavy cream, 1 tablespoon maple syrup, and 1/2 teaspoon vanilla. Add this mixture to the bowl with the flour and use a fork to combine. It should be a loose, dry dough. (If the dough is really not coming together at all, add more cream but carefully; only 1 teaspoon at a time.
• Gently fold in the toasted pecans.
• Line a baking sheet with a silicone baking mat or parchment paper.
• Use a 2 inch cookie scoop to portion 12 to 18 balls of dough onto the prepared baking sheet. Or use a spoon or your hands to shape the dough, make sure they are all about the same size. If the dough is crumbly, press it together with your hands. If you like your cookies to be "cookie shape" flatten the tops a little with your palm (the cookies will barely spread at all, you can fit them all on one pan.)
• Sprinkle the top of each cookie with a little more raw sugar.
• At this point if you have time, chill the pan of shaped cookies for 10 minutes or so. Just like scones, it's best if these cookies go in the oven cold.
• Bake at 350 for about 17-20 minutes. They are done when the bottoms of the cookies have lightly browned (use a spatula to lift one and check) Do not let the tops of the cookies get browned.
• Let the cookies set up on the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
• Make the glaze: Sift 1 cup of powdered sugar into a small bowl. (If you don't sift, you may end up with lumpy glaze) Add 3 tablespoons maple syrup, 3/4 teaspoons vanilla, and 1 teaspoon cream or milk. Whisk it all together until smooth. If you would like a thinner consistency, add more cream or milk, 1 teaspoon at a time.
• Drizzle each cookie with about a teaspoon of glaze. Top immediately with a few chopped pecans, if you want.
• Let the glaze set on the cookies and serve right away! These cookies are best on day 1, but are also good on day 2 if they are kept tightly sealed on the counter.

MAPLE, PECAN & RAISIN OATY COOKIES

Steps:

• Heat oven to 160C/140C fan/gas 3. Line 3 large baking trays with baking parchment. In a medium bowl mix the oats, coconut, flour, pecans and raisins. Set aside.
• In a small saucepan, melt the butter and sugar with the syrups, then remove from the heat. Combine the boiling water and bicarb, then add this to the butter mix. Pour over the oat mixture and stir to combine. Form balls using an ice-cream scoop of mixture and place on the lined trays, with lots of space around them, about 6 per tray. Flatten each ball slightly.
• Bake for 14-16 mins, depending on how chewy you like them. Allow to stand for 1 min then transfer to a wire rack to cool. Keep in an airtight container for up to 1 week, or freeze for up to 3 months.

PULL-APART MAPLE PECAN STICKY BUNS

Steps:

• Heat oven to 400°F.
• Sprinkle nuts onto bottom of 12-cup fluted pan or 10-inch tube pan sprayed with cooking spray. Melt 2 Tbsp. butter in small microwaveable bowl. Stir in syrup; drizzle over nuts in pan.
• Melt remaining butter. Mix sugar and cinnamon in shallow dish. Separate dough into 20 biscuits; flatten each to 1/4-inch thickness. Roll cream cheese cubes in cinnamon sugar until evenly coated; place 1 on center of each biscuit. Gather up sides of dough to enclose filling; press edges together to seal. Roll each into ball; dip top in remaining butter, then in remaining cinnamon sugar. Arrange half the balls, cinnamon sugar-sides up, in prepared pan. Repeat with remaining balls to form second layer. Top with any remaining butter and cinnamon sugar.
• Bake 30 min. or until golden brown. Cool buns in pan 1 min.; invert onto serving plate. Remove pan. Top buns with any remaining nuts in pan; cool slightly.

CHEWY MAPLE PECAN COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and brown sugar until light and fluffy, 3 to 4 minutes. With the mixer running on low speed, add the maple syrup in a slow, steady stream and mix to combine.
• Scrape the bowl well, then add the egg and mix on medium speed until the mixture is well combined. Beat in the vanilla.
• Add the flour, baking powder and fine salt to the mixer and pulse until it starts to combine, then scrape the bowl well and mix on low speed until uniformly combined. Add the pecans and mix until evenly incorporated.
• Scoop the dough into 2 tablespoon-size rounds on the prepared baking sheets, staggering the rows and leaving at least 1 1/2 inches between each cookie to allow room to spread. Sprinkle flaky sea salt on the surface of each cookie. Transfer to the oven and bake until the cookies are lightly golden around the edges, 15 to 18 minutes. Transfer to a cooling rack to cool before serving.

MAPLE PECAN SCONES

Steps:

• 1. In a bowl of a food processor, put the flour, sugar, salt and baking powder. Pulse a few times to mix. Add the cold butter, cut into cubes. Pulse until the mixture resembles crumbs. Pour into a mixing bowl.
• 2. Add the chopped nuts. In another bowl mix the buttermilk, egg and maple flavoring. Add this to the dry ingredients and mix until just combined. The dough may be crumbly, but thats okay. If its way too dry add some dribbles of cream or milk.
• 3. On a lightly floured surface (and keeping a bench scraper handy) gently knead the dough just 2 or 3 times, to make it cohesive and pat it out, or use a rolling pin, into a round about 3/4" thick.
• 4. Cut this round into 8 pieces. Cut an X with a large knife, then cut a plus sign. There you go-8 even pieces! Put some parchment on a baking sheet and, using a spatula dipped in flour, move each scone onto the sheet. Put this sheet into a freezer (or fridge if you lack freezer space) and preheat the oven to 425 degrees and place the oven rack towards the top of the oven. (in mine it is second position from the top).
• 5. After about 30 minutes, the oven will be good and hot and the scones good and cold. Place the pan of scones into the oven. (Or transfer the scones to a new baking sheet if you want). Bake for 10 minutes, then rotate the pan front to back. Bake until they start to brown, about 30 minutes total. Since they had been cold, I make sure they are browning on top. I dont like cold under cooked middles. But cold dough makes flakier, higher rising scones. Remove from the oven and let cool on a rack, leaving the scones on the pan at least a few minutes so they are less likely to crumble or break.Let cool before applying icing.
• 6. ICING: In a medium bowl, whisk all the icing ingredients together until smooth, adding more powdered sugar or drips of milk until it is the right consistency for you. It can be runny and pour over the scones or it can be thicker and spread over the scones, your preference. Eat one now, just to make sure they are great, then have one again later with family and friends. Then, if any are leftover, when everyone is gone, have another with a big glass of milk or cup of coffee. You earned it!

3-INGREDIENT MAPLE-PECAN FUDGE

Steps:

• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 minutes. Let cool, then coarsely chop.
• Meanwhile, butter loaf pan. Attach candy thermometer to a large heavy-bottomed pot or Dutch oven set over medium heat. Cook maple syrup, cream, and salt, whisking constantly, and bring to a boil. Stop whisking and continue to boil until thermometer registers 238°F, about 40 minutes. Immediately remove from heat and let cool to 130°F, about 40 minutes.Transfer to a stand mixer fitted with the paddle attachment (or use an electric mixer or wooden spoon) and beat on medium speed until fudge is stiff and opaque, about 12 minutes. Fold in pecans. Scrape fudge into prepared pan; smooth surface. Chill until cool and firm, about 2 hours.
• Do Ahead
• Fudge can be made 1 week ahead; tightly wrap and chill.

PULL-APART MAPLE PECAN STICKY BUNS

Steps:

• Preheat oven to 400 degrees. Spray a 12-cup tube pan with cooking spray.
• Sprinkle pecans over the bottom of prepared pan; set aside.
• Melt 2 tbsp butter in the microwave. Add syrup and stir until well blended. Drizzle this over the pecans in the pan. Set aside.
• Melt the remaining 6 tbsp of butter; set aside. Mix the sugar and cinnamon; set aside.
• Separate the biscuit dough into 20 biscuits; press each to flatten to 1/4" thick.
• Roll the cream cheese cubes in the cinnamon sugar until coated. Place 1 cube on each biscuit, bringing up sides of biscuit to seal edges around the cheese cube. Lightly roll into a ball shape.
• Dip top of biscuit into the melted butter, then into the cinnamon sugar. Place sugar side up in the tube pan, making two layers. Drizzle with remaining butter and cinnamon sugar.
• Bake 30 minutes or until golden brown. Cool 1 minute in pan. Invert onto serving platter. Serve warm.

MAPLE PECAN STICKY BUN BISCUITS WITH CANDIED BACON

Steps:

• Position racks in the lower and upper thirds of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper. Line another baking sheet with aluminum foil.
• For the biscuit dough: Whisk the 5 cups flour with the baking powder and salt in a large bowl. Add the butter cubes and toss until each cube is fully coated in the flour. Using your hands or a pastry cutter, cut the butter into the flour until it's about the size of peas.
• Make a well in the center of the flour mixture and pour in the buttermilk. Stir until just incorporated; do not overmix. Use a bench scraper or spatula to divide the dough in half, then refrigerate it while you prepare the topping.
• For the topping and filling: Use 1 tablespoon of the butter to generously grease a 9-by-9-inch baking pan. Melt the remaining 2 tablespoons butter, then combine it with the maple syrup in a liquid measuring cup. Gently pour this mixture into the prepared baking pan. Sprinkle the brown sugar evenly over the bottom of the pan, then sprinkle the pecans over the brown sugar in an even layer. Set aside.
• On a lightly floured surface, pat out one half of the biscuit dough into a 9-inch square; brush evenly with the cream. In a small bowl, stir together the granulated sugar and cinnamon; sprinkle evenly over the biscuit. Carefully transfer the biscuit to the baking pan and gently press it as needed to fill the pan.
• On a lightly floured surface, pat out the remaining biscuit dough into another 9-inch square and place it on top of the biscuit in the baking pan, pressing firmly to fill the pan. Place the baking pan on the parchment-lined baking sheet and bake on the lower oven rack until a tester inserted in the center of the biscuit comes out clean, 40 to 45 minutes.
• While the biscuits bake, prepare the candied bacon: Place the bacon strips on the foil-lined baking sheet. In a small bowl, stir to combine the brown sugar and maple syrup. Drizzle a spoonful along the center of each bacon slice, then use your fingers to spread it evenly. Season generously with black pepper.
• Bake the bacon on the upper rack of the oven until crisp and browned, 13 to 17 minutes. Remove the baking sheet from the oven and immediately transfer the bacon to a cutting board and let cool. Coarsely chop the bacon.
• Let the sticky buns cool in the pan for 3 to 4 minutes before turning them out onto a serving platter. Spoon any topping still in the pan over the biscuits and sprinkle the bacon evenly over the top. Cut into 9 equal pieces and serve the biscuits warm.

MAPLE PECAN BISCUITS

Steps:

• Preheat oven to 400°F.
• Grease a cookie sheet with cooking spray.
• Mix flour, sugar, baking powder and salt in a bowl.
• Cut in shortening until the mixture is like fine crumbs.
• Add the pecans.
• Combine the milk and maple flavor in another bowl; mix well.
• Add to the flour mixture; stir just until moistened.
• Drop the dough by spoonfuls on the cookie sheet.
• Bake 10-12 minutes or until the biscuits are light golden brown.
• Remove to a wire rack placed over wax paper.
• Combine all glaze ingredients and drizzle over the biscuits.

EASY MAPLE PECAN MONKEY BREAD

Steps:

• Preheat oven to 350 degrees and generously coat a 3 quart Bundt pan with non-stick cooking spray.
• Combine the sugar and cinnamon in a gallon sized plastic bag.
• Remove dough from canisters and separate into 16 biscuits. Use a sharp knife to cut each biscuit into quarters. Place 4 pieces in the bag and shake it up to coat the pieces well. Arrange in pan, and repeat with remaining biscuit pieces, sprinkling with chopped pecans as you layer.
• In a small bowl, combine melted butter, brown sugar, and maple syrup.
• Spoon the mixture evenly over the biscuit pieces.
• Bake 25 to 30 minutes or until golden brown and cooked through. Allow bread to cool in pan 10 minutes. Carefully invert onto serving plate and serve warm.

MAPLE PECAN COOKIES

Steps:

• In a medium bowl, beat the butter with an electric mixer until pale and creamy, about 3 minutes.
• Gradually beat in the sugar until well blended.
• Add the maple syrup, egg yolk and vanilla and mix until blended.
• Add the flour and the pecans and mix well.
• Divide the dough in half and shape into long logs (using a little flour on your hands if it gets sticky.) The easiest way to get a nice circular shape is to place the dough on the plastic wrap, pull the wrap around the log, and roll with your hands until round. You may have to rewrap the log with a fresh piece of plastic wrap.
• Refrigerate until firm - at least 2 hours.
• Preheat oven to 350°.
• Take the dough out of the refrigerator one roll at a time, unwrap and slice the dough about 1/2 inch thick.
• Place the disks on ungreased cookie sheets and bake for about 20-25 minutes, until golden.
• Transfer to a wire rack to cool. Store in a sealed tin.

MAPLE BACON BISCUITS

Steps:

• In a medium frying pan, cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate or pan, to remove excess fat.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then one-fourth cup plus 2 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.
• On a lightly floured surface, gently press or roll the dough to 1-inch thickness. Cut the biscuits using a 2-inch round cutter; you should have 24 biscuits. Place 12 biscuits on each of two parchment-lined baking sheets, spaced 2 inches apart. Freeze the trays just until the biscuits are chilled, about 10 minutes. (Here is where I removed 6 biscuits to bake from the freezer and allow the rest to hard freeze. Later, I pack them away for freezing to pull out later.).
• Heat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg yolk, egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of fleur de sel.
• Bake the biscuits until they just begin to brown, about 25 minutes (you should easily be able to pick the biscuits up off the tray). Remove the tray from the oven. Quickly drizzle 1 teaspoon of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more.
• BAKE FROM FROZEN: Heat oven to 400 degrees. Place desired number of frozen biscuits on a lightly oiled baking sheet. Bake for 20-26 minutes to desired browning is achieved.

PEAR MAPLE BISCUITS

Steps:

• Preheat the oven to 450 degrees F. Heat a 9-inch cast-iron skillet in the oven.
• Add the flour, pears, baking powder and salt to a food processor. Pulse 2 to 3 times to combine. Add 5 tablespoons butter, pulsing until it resembles a coarse meal. Pour in the half-and-half and 2 tablespoons maple syrup and pulse until just combined. Transfer to a floured work surface and roll the dough into a square about 1/2-inch thick. Using a 2 1/2-inch biscuit cutter (or the rim of a glass works, too), cut 8 biscuits, re-rolling if necessary.
• Remove the skillet from the oven and melt the remaining 3 tablespoons butter in the hot skillet. Swirl the skillet to coat the bottom and sides with butter, then pour the butter into a bowl and mix with the remaining 2 tablespoons maple syrup. Add the biscuits to the skillet and brush them each with a little of the maple butter, saving the rest for finishing.
• Bake until lightly browned, 8 to 10 minutes. Brush the remaining maple butter on the biscuits and let them cool slightly. Serve warm or at room temperature.

MAPLE-PECAN COOKIES

Steps:

• Preheat the oven to 325 F.
• Cream the butter and sugar. When you've got a soft, supple mass, add the maple extract and work in the sifted flour. Roll into walnut-sized balls, and press with the base of a glass that you've lightly oiled (and if you've got some in the house, you could use walnut oil) or brushed with melted butter. Press gently onto the lined baking sheets--leaving a 2-inch space round each as they'll spread--and stud each with a pecan half.
• Cook for 15 minutes. They start off golden so it's hard to tell if they're cooked just by sight, but lift one up to check it's no longer doughy on the bottom. Remove from the oven, leave for a minute or two on the trays, and then transfer to a wire rack to cool.
• Variation: You can always substitute walnut halves for the pecans, but if you leave them completely nut-free, these are wonderful as cheese biscuits. Yes, they're sweet, but in the same way as digestive biscuits are strangely good with both creamy and hard cheese, so these can pair with a pungent blue quite wonderfully.

MAPLE-PECAN STICKY BUNS

Steps:

• Preheat oven to 400 degrees. Spray tube pan generously with non-stick cooking spray. Place aluminum foil on bottom of pan and set on baking sheet. Sprinkle chopped pecans on bottom. Melt 2 tablespoons butter and mix in syrup. Drizzle over pecans and set aside.
• Melt remaining butter and set aside. Mix granulated sugar and cinnamon in shallow dish. Set aside. Separate dough into 20 biscuits. Press each to ¼". Roll cream cheese cube in sugar-cinnamon mixture. Place 1 cube in center of biscuit, gather up sides of dough to enclose filling. Press edges together to seal. Roll into ball. Dip top of each in melted butter, then in sugar. Arrange half of the balls sugar side up in pan. Repeat process. Drizzle with any remaining butter and sprinkle with any remaining sugar.
• Bake 30 minutes or until golden brown. Cool 1 minute in pan and then invert onto plate, scraping any remaining nuts and sauce. THIS WILL BE HOT.