CANDY CANE BREAD
A festive shape and Christmasy colors make this bread a hit at holiday time. Use cranberries for a zesty flavor, or substitute raisins or currants in you prefer.
Provided by Taste of Home
Time 55m
Yield 3 breads.
Number Of Ingredients 18
Steps:
- In a large bowl, combine 2-1/2 cups flour, yeast and salt. In a small saucepan, heat the milk, sugar, water and butter until a thermometer reads 120°-130° (butter does not need to be melted). Pour into yeast mixture; add eggs and orange peel. Beat for 30 seconds, scraping bowl often. Beat on high for 3 minutes. Stir in cranberries and enough remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide into thirds. Roll one portion into a 12-in. x 9-in. rectangle. Spread with 2 tablespoons butter. Combine brown sugar and cinnamon; sprinkle a third over the butter. Roll up from a long end. Cut into 11 rolls; arrange in a candy can shape on a large greased baking sheet. Repeat with remaining dough and filling. Cover and let rise until nearly doubled, about 30 minutes., Bake at 350° for 18-23 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients; drizzle over canes.
Nutrition Facts :
CANDY CANE BREAD
I found this in my mothers recipe card box. I have never tried it, but it sounds good. I'm sure it would be great for Christmas breakast with coffee or cocoa. Get the kids to help with the twisting and decorating.
Provided by Nell Majeran
Categories Breads
Time 30m
Yield 10 breads, 10 serving(s)
Number Of Ingredients 12
Steps:
- Stir together flour, brown sugar, baking powder and salt.
- Cut in the butter or margarine until mixture resembles coarse crumbs. Add nuts.
- Mix egg and milk. Stir into dry mixture just till moistened.
- On a lightly floured surface, pat dough to a 10 x 7-inch rectangle, 1/2 inch thick. Cut crosswise into 1-inch strips. Twist each strip by holding both ends. Bend 1 end to form a candy cane.
- Place several inches apart on greased baking sheet. Bake at 425 degrees for 10 minutes or till light brown.
- Carefully transfer to rack. Cool. Coat each cane with powdered Sugar Icing. Decorate, using decorator icing, cinnamon candies, or peppermint candies as desired. Makes 10.
- Powdered Sugar Icing: In bowl combine 2 cups sifted powdered sugar and enough milk to make of drizzling consistency.
Nutrition Facts : Calories 322.8, Fat 12.2, SaturatedFat 6.6, Cholesterol 47.3, Sodium 270.8, Carbohydrate 49.8, Fiber 1, Sugar 29.1, Protein 4.7
SARASOTA'S CANDY CANE BREAD
Just a fun idea for the holidays. What is nice about this recipe is you can use anything in the bread. I like some of the candied green and red cherries, cranberries and even hazelnuts, walnuts or pecans. Those are just some of the combinations I like for this. Now you can use your favorite bread recipe, but I actually use a canned bread like Pillsbury. Now I am not a baker, so I won't give you a bread recipe, but rather my quick method. But these are so cute to make mini candy cane loafs, around 6-8" long and then you can serve it with with a little orange butter which just makes a nice touch. Top them off with a very thin drizzle like a candy cane stripe of a powdered sugar icing and wrap it up in a clear bag with red and green bow.
Provided by SarasotaCook
Categories < 60 Mins
Time 50m
Yield 2 Candy Canes, 8 serving(s)
Number Of Ingredients 8
Steps:
- Bread -- Now, this is my method to make 2 candy canes.
- Method -- I like to cut the loaf in half - then I cut each half piece in half again but lengthwise.
- Now take 1 of the loaf halves you just cut in two lengthwise. This will make one of your candy canes.
- Fruit -- Lay them out flat and pull them to stretch them out a bit. I press them down a little, but not too much. Press the nuts and dried fruits on each of the pieces and make sure you press the fruit and nuts in good.
- Twist -- Put the two pieces together. Lay the second piece right on top of the first piece fruit side up. Pinch the ends together Then just twist the two together 4-5 twists.
- Bake -- Form the twisted bread like a candy cane and place on a cookie sheet lined with parchment paper. Heat up the oven according to the package directions to 350 degrees.
- Glaze -- Melt the butter and honey in the microwave for just a few seconds 5-10 second, just so the butter melts a bit and then brush on the bread and sprinkle with the very fine chopped nuts. Baking time I really find varies on the oven and pan used. I check mine after 15 minutes. It can take anywhere from 20-25 minutes on average. Just check to see when golden brown. Remove and let cool.
- Icing -- Mix powdered sugar and add a little milk at a time until you get a nice icing consistency. Your bread should be cooled by now, just do this on warm bread. Drizzle the icing on with a spoon at an angle. The twists in the bread will give you an idea where the icing should go. I just do thin drizzles. It should resemble a candy cane.
- Wrap up in a cellophane bag and tie with a red and green ribbon and a small candy cane. What a nice simple gift which costs maybe 2 dollars. One year I made 40 of them to give to friends at work. I could make 10 at a time in the oven so, in just a couple of hours, I had made 40 gifts. Just a nice thought for the holiday season.
Nutrition Facts : Calories 444.9, Fat 20.3, SaturatedFat 3.6, Cholesterol 3.9, Sodium 489.2, Carbohydrate 61.1, Fiber 5.2, Sugar 18.4, Protein 10.2
PARMESAN BREADSTICK "CANDY CANES"
With a few quick twists, butter-and Parmesan-coated refrigerated breadstick dough is transformed into candy-cane shapes - perfect for a holiday dinner!
Provided by My Food and Family
Categories Recipes
Time 28m
Yield 12 servings, 2 "candy canes" each
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F. Separate breadsticks; cut each crosswise in half. Dip in butter, then in cheese, turning to evenly coat all sides.
- Twist breadsticks; shape into candy-cane shapes on ungreased baking sheet.
- Bake 14 to 18 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 300 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 1 g, Protein 4 g
CANDY CANE COFFEE CAKE
Dotted with dried apricots and maraschino cherries, this tender coffee cake has a festive flavor and look. I love to serve it at Christmastime for my family, fellow teachers and students. It makes a welcome holiday gift, too. -Linda Hollingsworth, Quitman, Mississippi
Provided by Taste of Home
Time 55m
Yield 3 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Beat in the sour cream, 4 tablespoons butter, sugar, eggs, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7-in. rectangle on a greased baking sheet., Combine apricots and cherries; spoon down the center of each rectangle. On each long side, cut 3/4-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Curve top., Bake at 375° for 18-20 minutes or until golden brown. Melt remaining butter; brush over warm coffee cakes. Combine confectioners' sugar and cold water until smooth; drizzle over the tops. Garnish with additional cherries.
Nutrition Facts : Calories 182 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 170mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
CANDY CANE HOLIDAY BREAD
I make a double batch of this braided bread every Christmas for the guys at work. Baked early in the morning and drizzled with the icing, served still warm when I get to work... they absolutely demolish it!
Provided by Valerie
Categories Yeast Bread
Time 5h
Yield 16
Number Of Ingredients 17
Steps:
- Combine cranberries, maraschino cherries, and raisins in a food processor, meat grinder, or baby food mill fitted with the blade. Process until finely chopped.
- Transfer the fruit mixture to a saucepan; add sugar and honey. Bring to a boil. Cook over medium heat until quite thick, 5 to 10 minutes. Let cool, about 15 minutes. Refrigerate filling; it should thicken to the consistency of thick jam.
- Combine water, yeast, and 1 teaspoon sugar in a 1-cup glass measuring cup. Let stand until foamy, about 5 minutes.
- Meanwhile, microwave 1 cup butter in a 4-cup glass measuring cup until melted, about 1 minute on high. Add milk and microwave on medium until steaming, about 3 minutes. Let cool slightly.
- Stir proofed yeast and eggs into the milk mixture. Mix flour and 3 tablespoons sugar in a large bowl; make a well in the center. Pour yeast mixture into the well. Stir until well combined. Cover bowl with greased plastic wrap or a lid and refrigerate, 3 hours to overnight.
- Line 2 baking sheet with foil and grease lightly with 1 teaspoon butter.
- Divide dough into 2 pieces. Roll a piece out into 18x14-inch rectangle on the foil. Cut eighteen 1-inch flaps down each long side like the legs of a centipede. Spread 1/2 of the filling down the center strip. Overlap the flaps of dough alternately over the filling, tucking the ends under. Repeat with the second piece of dough and remaining filling.
- Gently curve the tops of the loaves to form a candy cane shape. Leave at least a couple inches all around for dough to expand. Cover with dry towels and let rise until puffed and doubled in size, about 45 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Uncover loaves and bake in the preheated oven until golden brown, about 15 minutes.
- Mix icing sugar, melted butter, and milk in a small bowl or glass measuring cup to make icing. Spoon into a resealable plastic bag and snip off a bottom corner. Drizzle icing over candy cane loaves while still warm.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 66.1 g, Cholesterol 63.3 mg, Fat 15.9 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 9.7 g, Sodium 121.1 mg, Sugar 36 g
CANDY CANE SHORTBREAD BARS
I created these bars for my daughter, who loves peppermint. The buttery shortbread texture just melts in your mouth. It's a hit wherever I take it. -Susan Ciuffreda, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides., In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolk and extract. Gradually beat in flour. Press evenly into prepared pan., Bake 16-19 minutes or until edges are brown. Cool completely in pan on a wire rack., In a bowl, combine buttercream ingredients; beat until smooth. Spread over shortbread. Carefully spread white chocolate over top. Sprinkle with candy canes; let stand until set., Lifting with parchment, remove shortbread from pan. Cut into bars.
Nutrition Facts : Calories 265 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 97mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.
CANDY CANE CHOCOLATE MINI LOAVES
Having a bunch of leftover candy canes after the holidays inspired me to use them up by adding them to a chocolate bread. Coffee and cocoa intensify the flavor. -Shelly Platten, Amherst, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 mini loaves (6 slices each).
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Coat eight 5-3/4x3x2-in. loaf pans with cooking spray. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended., In another bowl, whisk flour, cocoa, baking soda and salt; add to brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.
Nutrition Facts : Calories 122 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 99mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CANDY CANE CHOCOLATE LOAVES
When I had a bunch of leftover candy canes after the holidays, I was inspired to use them up by adding them to a chocolate bread. Coffee and cocoa intensify the flavor. -Shelly Platten, Amherst, Wisconsin
Provided by Taste of Home
Time 1h15m
Yield 3 loaves (12 slices each).
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Coat three 8x4-in. loaf pans with cooking spray. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add egg whites, eggs, coffee, yogurt, oil and extracts until blended., In another bowl, whisk flour, cocoa, baking soda and salt; add to brown sugar mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., Drizzle melted white baking chocolate over loaves. Sprinkle with crushed candies.
Nutrition Facts : Calories 162 calories, Fat 5g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
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