Spice Up Your Holiday Baking mouth-watering sights and scents of holiday goodies can not only evoke delightful memories, they can beeasyto achieve with these flavorful recipes. Maple Nut Rolls, for example, Variation: To make Pecan Nut Rolls, use the following filling: Melt 1 cup butter over low heat. Stir in cup sugar and8 tablespoonsvanilla extract. Add 7 cups ground pecans;blend well. Ginger Cookies Prep time: 20 minutes Chill time: 1 hour Baketime: 9 to 11 minutes Makes4 dozen cookies are a holiday tradition in many families anddeliciously 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 2cups King Arthur’ allpurpose flour % teaspoon baking soda ingredients and can be used in any yeast recipe. Refer to back of packagefor directions. Ginger Cookies are chewy and teaspoonsalt 2 % % % teaspoons ground ginger teaspoon ground cinnamon teaspoon ground cloves cup Land 0’ Lakes’ Butter, softened 1 cup Sugar In The Raw legg % cup Karo Dark Corn Syrup satisfying, made with the same spices used in traditional ginger- bread. These are made with Karo Dark Corn Syrup, which helps hold moisture in and maintains freshness longer in baked goods. Maple Nut Rolls Prep time: 1 hour Rise time: 1 hour Bake time: 35 minutes Makes 4 rolls, 12 servings each 6-7 cupsall-purpose flour 3 tablespoons sugar 1 teaspoon salt 2 envelopes Fleischmann’s RapidRise Yeast 1 cup sour cream % cup water 1 cup butter or margarine 3 eggs, at room temperature Filling: % cup butter or margarine % cup sugar 3 tablespoons maple flavoring 5 cups ground walnuts Frosting: 2 cups powdered sugar 3-4 tablespoonsmilk 2 teaspoonsvanilla extract These marvelous Maple Nut Rolls are full of the flavors of the season. Mix 2 cups flour, sugar, salt edges. Place on greased baking and undissolved yeastin a large sheets; sealed edges down. mixing bowl. Combine sour Cover: Let rise in a warm,draftcream, water and butter; heat free place until doubled in bulk, to between 120 and 130F. about 1 hour. Bake rolls at (Note: Butter may not melt com- 350F for 35 minutes, or until pletely). Gradually add to dry done. Remove from baking ingredients and heat for 2 min- sheets and cool on wire racks. utes at medium speed ofelec- For frosting, combine sugar, tric mixer, Add eggs and 1 cup milk and vanilla until mixture flour. Stir in enough remaining reaches desired consistency. flour to make a soft dough. Drizzle over each roll. Turn out onto lightly floured surface; knead 8 to 10 minutes to form a ball. Cover andlet dough rest 10 minutes. Forfilling, 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 amountof nutfilling. Roll each Ginger cookies have a taste remiup from the long side; seal niscent of gingerbread. 4% cup Sugar In The Raw? Combineflour, baking soda, salt, ginger, cinnamon and cloves in a medium how]; set aside. Beat butter and 1 cup sugar in a large bow] 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 % to 4 cup sugar. Place balls 2 inches apart on greased baking sheets. Bakein preheated 350F 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! Learn More At www.breadworld.com and wwwkarosyrup.com you can find morerecipes, tips and information.
