Monday, February 13, 2012

THREE LAYER MAPLE NUT TWIST

This recipe is from an old Southern Indiana church cookbook.  Church cookbooks have always been a great source of good recipes!  Does your church still have socials and 'pitch-in' meals?  I am thankful ours does.  A lot of our meals are prepared in the church kitchen, but it seems everyone enjoys the 'bring a dish' meals.

Basic Sweet Dough:
2 pkg yeast
3/4 cup milk
1/2 cup sugar
5 to 5 1/2 cups all-purpose flour
1/2 cup warm water
1/4 cup shortening
1 1/2 tsp salt
3 eggs

Sprinkle the yeast over the warm water; set aside.  In a small pan, heat milk, shortening, sugar, and salt unti warm (shortening does not need to melt).  See below for addition for this recipe.  Pour in large bowl; beat in 2 cups of flour until well mixed.  Add the yeast mixture and eggs.  Beat, scraping bowl.  Add enough flour to make a soft dough.  Knead; add only enough flour to keep from sticking.  Place in a greased bowl.  Turn to grease top.  Cover and let rise.

To make the twist:
1/2 cup nuts, chopped
1 tsp cinnamon
1 tsp maple flavoring
1/2 cup sugar
1 Basic Sweet Dough

When making the Basic Sweet Dough above, add the maple flavoring in the milk mixture on the stove.  Roll out the dough in 3 pizza shapes.  Put 1 on a greased pizza pan; butter top, then sprinkle 1/3 of the nut mixture on top.  Put another pizza shape dough on top of the butter and nuts.  Repeat layering with nuts on top.  Using a pizza cutter, cut like pie into 16 pieces.  Pick up all 3 layers and twist 2 or 3 times.  Do not let rise.  Bake at 350 degrees for 15 minutes.

Note: Great served with coffee.

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