Maplecrescents Recipes

MAPLE CREAM

Maple Cream image

Move over salted caramel, there's a new dessert sauce in town! This rich, velvety maple cream makes an excellent gift. It also serves as the filling for our Maple-Pistachio Thumbprints.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 55m

Yield Makes 2 cups

Number Of Ingredients 3

Ingredients

2 cups pure maple syrup
1/2 teaspoon safflower oil
Pinch of flaky sea salt, such as Maldon (optional)

Steps:

Place the bowl of a stand mixer (or any large heatproof bowl, if using a handheld mixer) in an ice-water bath. Combine maple syrup, oil, and salt in a saucepan. Bring to a boil, undisturbed, over medium-high heat. Continue boiling, without stirring, until a candy thermometer registers 235 degrees (soft-ball stage), 6 to 8 minutes.
Immediately transfer syrup to bowl in ice-water bath and let stand, undisturbed, until it has cooled to 100 degrees, 10 to 15 minutes. Attach bowl to stand mixer fitted with the paddle attachment and beat on medium-low speed until mixture becomes thick, creamy, and the color of peanut butter. (This can take anywhere from 30 to 40 minutes, so set a timer and check on it periodically if using a stand mixer.) Transfer cream to a jar with a tight-fitting lid and store in refrigerator or a cool, dark place up to 1 year.

PEPPERMINT CRESCENTS

Peppermint Crescents image

Enjoy these peppermint crescent cookies - a perfect Christmas dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h35m

Yield 36

Number Of Ingredients 7

Ingredients

1 cup butter, softened
2 2/3 cups powdered sugar
1 1/4 teaspoons peppermint extract
1/8 teaspoon salt
2 1/2 cups Gold Medal™ all-purpose flour
2 1/2 tablespoons milk
Coarsely crushed peppermint candies

Steps:

In large bowl, beat butter with electric mixer on medium speed until creamy. Add 2/3 cup of the powdered sugar, 1 teaspoon of the peppermint extract and the salt; beat well. Gradually add flour, beating on low speed just until blended after each addition. Divide dough into thirds. Cover; refrigerate 30 minutes.
Heat oven to 325°F. Spray cookie sheets with cooking spray. Working with 1 portion of dough at a time, divide each portion into 12 pieces. Roll each piece into 2-inch log; curve ends to form crescent shape. On cookie sheets, place crescents 2 inches apart.
Bake 18 minutes or until light golden brown. Cool 1 minute. Carefully roll warm cookies in 1 cup powdered sugar. Place on cooling racks; cool completely.
In small bowl, mix remaining 1 cup powdered sugar, the milk and remaining 1/4 teaspoon peppermint extract, stirring until smooth. Drizzle icing over cookies; sprinkle with crushed candies, pressing gently. Let stand until set. Store tightly covered at room temperature.

Nutrition Facts : Calories 120, Carbohydrate 18 g, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 50 mg

MAPLE PECAN CRESCENT TWISTS

Maple Pecan Crescent Twists image

A recipe from Pillsbury Bake-off 1992. Tasty, easy recipe that uses refrigerated crecent roll dough. Enjoy!

Provided by Courtly

Categories Breads

Time 35m

Yield 8 rolls, 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup chopped pecans
3 tablespoons sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 (8 ounce) cans refrigerated crescent dinner rolls
2 tablespoons butter, melted
1/2 cup powdered sugar
1/4 teaspoon maple extract
2 -3 teaspoons milk

Steps:

Heat oven to 375. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans, sugar, cinnamon and nutmeg; mix well. Seperate dough into 8 rectangles; firmly press perforations to seal. Brush each rectangle with butter. Sprinkle 1 T. sugar mixture evenly over each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pinching edges to seal. With sharp knife, cut 1 roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on greased cookie sheet. Repeat with reamining dough.
Sprinkle with remaining sugar nut mixture.
Bake at 375 for 10-15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.

Nutrition Facts : Calories 296.1, Fat 11.5, SaturatedFat 3.2, Cholesterol 36.2, Sodium 330.2, Carbohydrate 43, Fiber 2.9, Sugar 14.9, Protein 6.1

MAPLE SAUSAGE BREAKFAST CRESCENTS

Maple Sausage Breakfast Crescents image

These tasty rolls are perfect for brunch! The apple and maple add a little something extra! I often make the filling the night before - and chill - assembling my rolls in the morning - chilling the filling makes it less messy to work with.

Provided by pixiesmom

Categories Breakfast

Time 45m

Yield 24 serving(s)

Number Of Ingredients 5

Ingredients

3 tubes crescent roll dough
1 (8 ounce) package cream cheese
1 lb bulk breakfast sausage
1 apple
1 tablespoon maple syrup

Steps:

Preheat oven to 375.
Brown sausage in a skillet until cooked through - add the cream cheese and maple syrup and stir until melted.
Peel and grate the apple - add to sausage mixture.
unroll the crescents and separate into triangles.
place 1 heaping tablespoon of filling on each roll and roll up pressing the sides in so that you have a pillow.
Bake for appx 15 minutes - until golden brown.

Nutrition Facts : Calories 115.7, Fat 8.9, SaturatedFat 3.9, Cholesterol 28.5, Sodium 193.6, Carbohydrate 3.9, Fiber 0.3, Sugar 1.3, Protein 4.8

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