Malt extract has already gone through the wort making process before it was vacuum dried. Hence, there is no need to boil it throughout the 2-hour long mashing cycle that most recipes would call for. That being said, the bittering hops need ~60 min of boiling with malt for it to be fully isomerized. So this is what I would do:
From your favorite recipe identify the quantity of Pilsner, Munich and bother base malts and substitute it with Malt extract powder (DME). Add the craft malt (non-base malt) in your wort early on and allow it to go through the 2-hour long mashing cycle. Towards the last 60 minutes add the bittering hops (or the early boil portion of dual-purpose hops). If your recipe has no craft malt, then add 1/4-1/3 of your DME at this stage and skip the step 1 & 2. Towards the last 15-20 minutes, put in the rest of the hops and malt extract powder. Stir it, as malt extract tends to get caramalised into red color if over boiled.