Walnut Maple Monkey Bread Food

WALNUT MAPLE MONKEY BREAD

Steps:

• 1. Preheat oven to 350 degrees. Heavily butter a bundt pan. Sprinkle chopped pecans evenly around the bottom of the pan. Combine the cinnamon ,sugar,and syrup in a bowl and set aside. Open biscuits Dredge both sides in mixture. Continue until all biscuits are coated.
• 2. Drop biscuits into the bunt pan, trying to keep the layers even all the way around. Don't worry about packing them in too tightly, they'll fill in the gaps as it bakes. Pour the remaining syrup in between each layers, and biscuits
• 3. Bake about 30-35 minutes until top is golden brown. Cool about five minutes in the pan, cover with a large plate and invert. Uncover and serve warm

MAPLE WALNUT-BLONDIES

Steps:

• Make the blondies: Preheat the oven to 350˚. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Spread the walnuts on a baking sheet and bake until lightly browned, 10 to 12 minutes. Let cool slightly, then transfer to a cutting board and roughly chop; set aside.
• Whisk the flour, baking soda and salt in a large bowl. Melt the butter in a medium saucepan over medium heat and cook, stirring occasionally with a whisk, until brown flecks appear, 10 to 12 minutes; remove from the heat and immediately whisk in the brown sugar and maple syrup. Let cool slightly, about 5 minutes. Whisk in the eggs one at a time, then add the vanilla and maple extracts.
• Whisk the brown butter-egg mixture into the flour mixture, then fold in the walnuts with a rubber spatula. Spread the batter in the prepared pan. Bake until lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Transfer to a rack and let cool completely in the pan. Lift the blondies out of the pan using the foil overhang; discard the foil.
• Meanwhile, make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes. Add the maple syrup and beat until smooth. Gradually beat in the confectioners' sugar on low speed, increasing the speed to medium high after each addition until fluffy. Beat in the lemon juice and maple extract; add more maple extract, 1/4 teaspoon at a time, to taste. Spread the frosting over the cooled blondies. Cut into squares.

CANADIAN - YUMMY MAPLE MONKEY BREAD

Steps:

• In a large bowl, combine 2 cups of flour, sugar, undissolved yeast and salt.
• Heat milk, water and 5 tablespoons butter until very warm (120F-130F). Stir into dry ingredients. Mix in eggs and enough remaining flour to make soft dough.
• Knead on floured surface until smooth, about 6 minutes. Cover let rest 10 minutes.
• Divide dough into 32 pieces; roll into balls. Melt remaining butter. Dip balls in butter.
• Layer evenly on bottom of greased 10 inch tube pan with non-removable bottom; 1/3 cup maple syrup, ½ cup nuts,16 balls, 1/3 cup maple syrup, ½ nuts, 16 balls and 1/3 cup maple syrup.
• Cover and let rise in warm place until it has doubled in size, about 30-40 minutes.
• Bake in 375F preheated oven for 35 minutes or until done. Cover with foil during the last 10 minutes of baking.
• Invert on serving plate.

MAPLE WALNUT BREAD

Steps:

• Heat oven to 350°F. Grease 9x5-inch loaf pan with shortening; sprinkle with flour.
• In large bowl, stir together Bisquick mix, sugar, oats and walnuts. Stir in remaining ingredients until blended. Pour batter into pan.
• Bake 1 hour 5 minutes or until toothpick inserted in center comes out clean and bread is firm to the touch. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

MAPLE WALNUT BANANA BREAD

Steps:

• Mix together the first six ingredients.
• In another bowl, throughly stir together the eggs, bananas, melted butter, milk and flavoring.
• Stir wet ingredients into dry until just moistened.
• Pour into greased loaf pan or 9x9 pan.
• Sprinkle top with walnuts.
• Bake at 350, if using loaf pan will take longer, around 40-55 minutes. 9x9 will take about 25-35 minutes. Keep a eye on it and check with a knife to see if done.
• If top starts browning too early, cover with foil.
• Sometimes we stirred extra walnuts into the batter.

APPLE-WALNUT CINNAMON ROLL MONKEY BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Brush the inside of a fluted tube pan with 1 tablespoon melted butter.
• Mix sugar, cinnamon, and nutmeg in a bowl. Combine 1/4 cup of the spiced sugar mixture with minced apples and stir until coated.
• Separate cinnamon roll dough rounds and cut into quarters. Set aside the icing.
• Spoon 1/2 of the apple mixture and 1/2 of the walnuts into the bottom of the prepared pan. Roll 1/2 of the cinnamon roll quarters in the remaining spiced sugar and place on top of the apples and walnuts. Spoon 1/2 of the remaining butter over dough. Repeat with remaining apples, walnuts, dough, and butter.
• Bake in the preheated oven until golden brown, about 45 minutes. Let bread cool in the pan for 10 minutes, then invert onto a plate. Cool for 5 more minutes before coating with icing.

MAPLE WALNUT BREAD

Steps:

• Add ingredients in order given.
• Add the walnuts with the flour.
• Set machine to basic/white bread.
• You can use the time feature too.

MAPLE AND WALNUT QUICK BREAD

Steps:

• Preheat oven to 350°.
• Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture.
• Combine buttermilk, syrup, oil, and egg in a bowl; add to flour mixture, stirring just until moist. Stir in vanilla.
• Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Sprinkle with walnuts.
• Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

WALNUT HONEY OR MAPLE BREAD

Steps:

• ADDITIONAL INGREDIENT: 3/4 cup basic bread sponge (from my published basic bread sponge recipe).
• Try using 1/2 cup maple syrup instead of honey. And subbing pecans for walnuts.
• Can use olive oil instead of walnut.
• Amy seems to like her bread a bit salty. I wouldn't be afraid to reduce the salt to 1/2 or 3/4 teaspoon.
• Preheat the oven to 400 degrees. Place the walnuts on a baking sheet, roasting until fragrant and golden brown, about eight minutes. Cool.
• In a bowl, dissolve the yeast in the water. Allow to proof for three minutes.
• Stir the sponge, honey and oil into the water, breaking the sponge up using your hands or a spoon.
• Add 2 3/4 cups of the flour and salt and mix, scraping and folding until the dough gathers into a single mass. Knead, in the bowl, until the dough becomes soft and only slightly sticky, using the additional flour gradually as necessary.
• Turn the dough out onto a lightly floured surface, and knead the nuts into the dough until they are evenly distributed. Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight.
• Halve the dough and shape each piece into a ball and place on a flour-dusted kitchen towel. Cover with plastic wrap and allow to rise in a draft-free location for two hours.
• Sprinkle a baking sheet generously with cornmeal. Gently press one of the dough balls down on a lightly floured surface and then reshape into a ball. Do the same with the other risen ball. Place both balls, with the seams on the bottom, on the baking sheet, cover with plastic wrap and allow to rise until doubled, in a draft-free location. This should take 2-3 hours.
• Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425. Place a baking pan with decent sides on the bottom shelf. Boil two cups of water. Using a razor blade, make an 'X' in the top of each of the loaves. Pour the boiling water into the baking pan. With a quick jerk, slide the loaves off the sheet and onto the stone.
• Bake for (20?) 30-35 minutes until the loaves are hollow sounding when tapped on the bottom and when an instant read thermometer inserted into the middle of the bread (from the bottom so you don't mess up its appearance) reads 190°F When done, cool on a rack.