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Name: Maple Butter Twists
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 c Butter Soft; 1/2 ts Cinnamon; 2 tb Flour; 1/2 ts Maple flavoring; 1/3 c Sugar; 1/2 c Brown Sugar firmly packed; 1/4 c Maple syrup; 1/2 c Walnuts chopped; 1 Recipe basic sweet dough;

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INGREDIENTS

1/4 c Butter ; Soft
1/2 ts Cinnamon
2 tb Flour
1/2 ts Maple flavoring
1/3 c Sugar
1/2 c Brown Sugar ; firmly packed
1/4 c Maple syrup
1/2 c Walnuts ; chopped
1 Recipe basic sweet dough;

Servings

INSTRUCTIONS

Cream butter in small mixing bowl. Add walnuts, sugars, maple syrup, flour, cinnamon and maple flavoring. Roll out half of dough to a 14 x 8-inch rectangle. Spread with half of filling. Starting with 14-inch side; roll jelly-roll fashion. Cut roll in half lengthwise. Twist the 2 strips together, keeping cut sides up. Shape into a ring in well-greased 8 or 9-inch round pan. Repeat with remaining dough. Cover; let rise in warm place until doubled, about 45 to 60 minutes. Bake at 3500 for 25 to 30 minutes, until golden brown. Spread while warm with Maple Glaze (posted). YIELD: TWO 8-INCH COFFEE CAKES Notes: This cookbook was acquired at a junk sale. It captured my interest because of the annotated comments beside the recipes. The original owner had made comments or just check marks beside certain recipes. I will include these as I scan. This one had no markings. Recipe by: The Pillsbury Family Cookbook (1963) Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston" on Nov 29, 1997

NOTES

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Maple Butter Twists

1/4 c Butter Soft
1/2 ts Cinnamon
2 tb Flour
1/2 ts Maple flavoring
1/3 c Sugar
1/2 c Brown Sugar firmly packed
1/4 c Maple syrup
1/2 c Walnuts chopped
1 Recipe basic sweet dough;

Cream butter in small mixing bowl. Add walnuts, sugars, maple syrup, flour,  cinnamon and maple flavoring. Roll out half of dough to a 14 x 8-inch  rectangle. Spread with half of filling. Starting with 14-inch side; roll  jelly-roll fashion. Cut roll in half lengthwise. Twist the 2 strips  together, keeping cut sides up. Shape into a ring in well-greased 8 or  9-inch round pan. Repeat with remaining dough. Cover; let rise in warm  place until doubled, about 45 to 60 minutes. Bake at 3500 for 25 to 30  minutes, until golden brown. Spread while warm with Maple Glaze (posted).  YIELD: TWO 8-INCH COFFEE CAKES    Notes: This cookbook was acquired at a junk sale. It captured my interest  because of the annotated comments beside the recipes. The original owner  had made comments or just check marks beside certain recipes. I will  include these as I scan. This one had no markings.    Recipe by: The Pillsbury Family Cookbook (1963)    Posted to MC-Recipe Digest V1 #932 by "Eugene Johnston"  <ejohnston@mailexcite.com> on Nov 29, 1997

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Nutrition

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Serving Size: 1 Serving (575g)
Recipe Makes: 1 Servings

Calories: 2519
Calories from Fat: 760 (30%)

Amt Per Serving		% DV

	Total Fat 84.4g	113 %
	Saturated Fat 32.8g	164 %
	Monounsaturated Fat 17.2g
	Polyunsanturated Fat 29.4g
Cholesterol 122mg		38 %
Sodium 392.1mg		14 %
Potassium 640.5mg		17 %
Total Carbohydrate 451.7g		133 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 445.9g
Protein 11.7g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2519

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