alias 1, preposition (oh) and Maple Nut Twist (recipes)

alias 1, preposition (oh)

[Date: 1400-1500; Language: Latin; Origin: 'otherwise']
used when giving someone's real name, especially an actor's or a criminal's name, together with another name they use
::'Friends' star Jennifer Aniston, alias Rachel Green

Maple Nut Twist (recipes)

Maple Nut Twist

Yield: Makes 24 servings (2 coffeecakes)

Ingredients:

1recipe Sweet Yeast Dough

2tablespoons butter or margarine, melted

2tablespoons honey

1/2cup chopped pecans

1/4cup granulated sugar

2-1/2teaspoons maple extract, divided

1/2teaspoon ground cinnamon

1cup sifted powdered sugar

5teaspoons milk

Preparation:

1.Prepare Sweet Yeast Dough; let rise as directed. Combine butter and honey in cup; set aside. Combine pecans, granulated sugar, 2 teaspoons maple extract and cinnamon in small bowl. Toss to coat; set aside.2.Grease 2 Baking sheets. Cut dough into quarters. Roll out one piece dough into 9-inch circle on floured surface with floured rolling pin. (Keep remaining dough covered with towel.) Place on prepared Baking sheet. Brush half of butter mixture over dough. Sprinkle half of pecan mixture over butter mixture. 3.Roll another piece of dough into 9-inch circle. Place dough over pecan filling, stretching dough as necessary to cover. Pinch edges to seal. Place 1-inch biscuit cutter in center of circle as cutting guide, being careful not to cut through dough. Cut dough into 12 wedges with scissors or sharp knife, from edge of circle to edge of biscuit cutter, cutting through all layers. Pick up wide edge of 1 wedge, twist several times and lay back down on prepared sheet. Repeat twisting procedure with remaining wedges. Repeat with remaining quarters of dough, butter mixture and pecan mixture. Cover coffeecakes with towel. Let rise in warm place or until doubled in bulk.4.Preheat oven to 350°F. Bake on two racks in oven 20 to 25 minutes or until coffeecakes are golden brown and sound hollow when tapped. (Rotate Baking sheets top to bottom halfway through Baking.) Remove from Baking sheets; cool on wire racks about 30 minutes.5.Combine powdered sugar, milk and remaining 1/2 teaspoon maple extract in small bowl until smooth. Drizzle over warm coffeecakes.

Sweet Yeast Dough

Ingredients:

4to 4-1/4 cups all-purpose flour, divided

1/2cup sugar

2packages active dry yeast

1teaspoon salt

3/4cup milk

1/4cup (1/2 stick) butter or margarine

2eggs

1teaspoon vanilla

Preparation:

1.Combine 1 cup flour, sugar, yeast and salt in large bowl; set aside.2.Combine milk and butter in small saucepan. Heat over low heat until mixture is 120° to 130°F. (Butter does not need to completely melt.)3.Gradually beat milk mixture into flour mixture with electric mixer at low speed. Increase speed to medium; beat 2 minutes, scraping down side of bowl once.4.Reduce speed to low. Beat in eggs, vanilla and 1 cup flour. Increase speed to medium; beat 2 minutes, scraping down side of bowl once. Stir in enough additional flour, about 2 cups, with wooden spoon to make soft dough.5.Turn out dough onto lightly floured surface; flatten slightly. Knead dough about 5 minutes or until smooth and elastic, adding remaining 1/4 cup flour to prevent sticking if necessary.6.Shape dough into a ball; place in large greased bowl. Turn dough over so that top is greased. Cover with towel; let rise in warm place 1-1/2 to 2 hours or until doubled in bulk.7.Punch down dough. Knead dough on lightly floured surface 1 minute. Cover with towel; let rest 10 minutes.

Refrigerator Sweet Yeast Dough:

Prepare Sweet Yeast Dough as directed in steps 1 through 6, except cover with greased plastic wrap; refrigerate 3 to 24 hours. Punch down dough. Knead dough on lightly floured surface 1 to 2 minutes. Cover with towel; let dough rest 20 minutes before shaping and second rising. (Second rising may take up to 1-1/2 hours.)

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