3 Delicious Holiday Treats To Whip Up With MAYA All-Purpose Flour

3 Delicious Holiday Treats To Whip Up With MAYA All-Purpose Flour


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Whether you’re planning to cook delightful main dishes or make your own hard-to-resist sweet giveaways, The Maya Kitchen can help you prep for your upcoming holiday dinner parties and potlucks with these no-fail recipes that you can whip up using the MAYA All-Purpose Flour.

Roast Chicken with Three Mushrooms


Herb Butter Chicken Seasoning
• 2 1/2 tablespoons butter
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh marjoram leaves
• salt and pepper to taste
• 1 whole chicken
• salt and pepper to taste
• 1 cup onions peeled and diced
• 1/4 cup celery diced
• 1/4 cup oil

• 1 1/2 tablespoons MAYA All Purpose Flour sifted
• 2 cups chicken stock
• 2 tablespoons butter
• 1 cup fresh button mushrooms
• 1 cup fresh shitake mushrooms stems removed
• 1/4 cup Dried porcini mushrooms pre-soaked
• salt and pepper to taste
• thyme leave
• marjoram leaves
• 1 1/2 tablespoons brandy
• 1 teaspoon parsley chopped


1. Mix the herb butter seasoning and set aside at room temperature.
2. After washing and drying the chicken, season with salt and pepper.
3. With your fingers, insert them in between the skin and the meat.
4. Get some of the butter and insert it evenly.
5. Truss the chicken.
6. Mix the onion, carrots and celery.
7. Place them on the roasting pan and place the chicken in the middle.
8. Sprinkle with some oil and roast it for about 60 minutes, depending on the size of the chicken.
9. When it has a nice golden roasted finish, set aside and start preparing the sauce.

1. Degrease the roasting pan and remove all burnt ingredients.
2. Cook it for about 4 minutes or until it starts to be golden brown.
3. Now add the flour and mix it well so it is no longer visible.
4. Add the stock and mix well as it will gradually thicken.
5. Let is simmer for about 10 minutes, then strain it into a sauce pan and continue to simmer it.
6. Meanwhile, heat the butter and sauté the mushrooms for about 3 minutes then add them to the simmering sauce.
7. Rectify the seasoning with herbs, salt, pepper and the brandy.
8. When the sauce is right, keep hot.

1. Remove the string and place the chicken on a serving platter.
2. Spoon the sauce and the mushrooms on the sides.
3. Garnish with chopped parsley and sprigs of thyme and marjoram.

Chocolate Fudge Orange Cupcake

• 105 g MAYA All-Purpose Flour
• 210 g brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• pinch of salt
• 1 egg
• 110 g mayonnaise
• 1 c boiling coffee
• 90 g Quickmelt Cacao, melted
• For chocolate ganache:
• 100 g cream
• 75 g unsweetened dark chocolate, cut into small pieces
• 125 g dark semi-sweet chocolate, cut into small pieces
• candied orange zest

1. Sift all the dry ingredients in a bowl. Make a hole in the center.
2. Add the egg, mayonnaise and boiling coffee.
3. Fold in the melted chocolate.
4. Line cupcake mold with paper cups.
5. Pour mixture equally into 15 cups.
6. Bake at 180 F oven for 10-12 minutes.
7. To make the ganache:

8. Boil the cream in a pot. Fold in the chocolate. Mix until smooth.
9. Decorate each cupcake with a big rosette of fudge and candied orange zest.

Christmas Sugar Cookies


• 2 cups ½ -2 ¾ MAYA All-Purpose Flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter softened
• 1 cups ½ confectioners’ sugar
• 1 egg
• 1 teaspoon clear vanilla extract

Royal Icing:
• 2 egg whites
• 2 tablespoons lemon juice
• 3 – 4 cups confectioners’ sugar
• 2 – 3 tablespoons fresh milk
• Gel food coloring of your choice


For Main
1. Preheat oven to 350ᵒF/177ᵒC. Line 2 baking sheets with baking paper. Set aside.
2. Sift flour, baking powder and salt in a bowl. Set aside.
3. Cream together softened butter and confectioners’ sugar. Beat in the egg and add desired flavoring. Add the dry ingredients and mix until a dough is formed.
4. Roll out the dough on a floured surface and use cutters to create preferred shapes.
5. Bake for 10-15 minutes or until edges are slightly brown. Cool before decorating.

For Royal icing
1. Mix egg whites and lemon juice using a mixer until soft peaks form.
2. Add confectioners’ sugar gradually and add 1 tablespoon of milk at a time.
3. Mix until fluffy.
4. Divide into bowls, mix in gel food coloring
5. Decorate cooled cookies. Let icing set for a few hours to harden.

Recipe Notes
Yield: 20-24 pieces

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