(NAPSI)-The heart-warming, mouth-watering sights and scents of
holiday goodies can not only evoke delightful memories, they can
be easy to achieve with these flavorful recipes.
Maple Nut Rolls, for example, are a holiday tradition in many
families and deliciously rich with a full-bodied maple flavor
studded with walnuts. When they're made with Fleischmann's
RapidRise Yeast, rising time can be
reduced because you eliminate the first rise. The instant yeast
is designed to mix directly with other dry ingredients and can
be used in any yeast recipe. Refer to back of package for
Ginger Cookies are chewy and satisfying, made with the same
spices used in traditional gingerbread. These are made with
Karo Dark Corn Syrup, which helps
hold moisture in and maintains freshness longer in baked goods.
Maple Nut Rolls
- 6-7 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 envelopes Fleischmann's® RapidRise
- 1 cup sour cream
- ½ cup water
- 1 cup butter or margarine
- 3 eggs, at room temperature
- ¾ cup butter or margarine
- ½ cup sugar
- 3 tablespoons maple flavoring
- 5 cups ground walnuts
- 2 cups powdered sugar
- 3-4 tablespoons milk
- 2 teaspoons vanilla extract
Prep time: 1 hour
Rise time: 1 hour
Makes 4 rolls, 12 servings each
Mix 2 cups flour, sugar, salt and
undissolved yeast in a large mixing bowl. Combine sour
cream, water and butter; heat to between 120° and 130°F. (Note:
Butter may not melt completely). Gradually add to dry
ingredients and beat for 2 minutes at medium speed of electric
mixer. Add eggs and 1 cup flour. Stir in enough remaining flour
to make a soft dough. Turn out onto
lightly floured surface; knead 8 to 10 minutes to form a ball.
Cover and let dough rest 10 minutes. For filling, melt butter
over low heat. Stir in sugar and maple flavoring. Add walnuts;
blend well. Set aside. Divide dough into 4 equal pieces. Roll
out each piece into a 14 x 12-inch rectangle. Spread each with
an equal amount of nut filling. Roll each up from the long side;
seal edges. Place on greased baking sheets; sealed edges down.
Cover. Let rise in a warm, draft-free place until doubled in
bulk, about 1 hour. Bake rolls at 350°F for 35 minutes, or until
done. Remove from baking sheets and cool on wire racks. For
frosting, combine sugar, milk and vanilla until mixture reaches
desired consistency. Drizzle over each roll.
Variation: To make Pecan Nut Rolls, use the following
filling: Melt 1 cup butter over low heat. Stir in ½ cup sugar
and 3 tablespoons vanilla extract. Add 7 cups ground pecans;
- 2 cups King Arthur® all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- ½ cup Land O' Lakes® Butter, softened
- 1 cup Sugar In The Raw®
- 1 egg
- ¼ cup Karo® Dark Corn Syrup
- 1/3-1/2 cup Sugar In The Raw®
Prep time: 20 minutes
Chill time: 1 hour
Bake time: 9 to 11 minutes
Makes 4 dozen cookies
Combine flour, baking soda, salt, ginger, cinnamon and cloves
in a medium bowl; set aside.
Beat butter and 1 cup sugar in a large bowl with mixer at
medium-high speed until well mixed. Beat in egg and corn syrup
until smooth. Stir in flour mixture.
Chill dough 1 hour, or until easy to handle.
Shape dough into 1-inch balls; roll in 1/3 to ½ cup sugar.
Place balls 2 inches apart on greased baking sheets.
Bake in preheated 350ºF oven for 9 to 11 minutes or just
until golden around edges. Cool on wire racks.
Recipe tips: To speed chilling, place dough in freezer for 15
to 30 minutes. Double this recipe to feed a crowd!
you can find more recipes, tips and information.
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