Cherry Coffee Ring Food

SWEDISH COFFEE CAKE RING

Steps:

• 1. Dissolve yeast in warm water in a large bowl. Stir in milk,sugar,butter,egg,nutmeg,cinnamon,salt,and 2 cups of flour. Beat until smooth.Stir in more remaining flour until dough is easy to handle.
• 2. NOTE; This recipe in designed to go with the almond paste recipe I have here. Do not use Solo Almond pastry filling. This Almond paste is not very sweet. If you are using a pastry filling with this recipe. rather than using my almond paste recipe.You have to adjust the butter and sugar in my recipe. Canned Almond filling is very sweet and syrupy. My recipe for almond paste is not.
• 3. Put dough on lightly floured surface.Knead dough until smooth and elastic.Put dough in a greased bowl. Cover and let rise until dough is doubled in size.about 1-2 hours.
• 4. Mean while make the almond filling.Just combine all ingredients for filling. stir really well.
• 5. punch down dough. Roll dough on floured surface in to a rectangle about 15 x 9 inches.Spread the filling over the dough.
• 6. Roll up tight rolling the 15 inch side.When you get to the end after rolling. Pinch the edge to seal it.With sealed edge down.Take the dough and stretch to make a circle on greased cookie sheet.
• 7. With scissors make cuts 2/3 of the way in to the ring about one inch apart.All the way around the ring.Take each section and turn it on it's side.It should look overlapped.
• 8. leave it to rise for about an hour. Heat oven to 350 degree's. Cover loosely with foil if it browns to fast. Bake for about 25-30 minutes until golden brown.
• 9. Make icing by mixing all ingredients together for icing. Drizzle icing on ring. Sprinkle with chopped walnuts, or sliced almonds, chopped Maraschino cherries, or pecans if desired.Not necessary, but yummy this way.
• 10. HOME MADE ALMOND PASTE: Blanche 1 1/2 cups of unsalted almonds. Boil some water in the microwave. Add almonds. wait about 5-10 minutes. Remove with slotted spoon. The skin should peel right off.Take the blanched almonds and put in a food processor with a 1/2 cup of the powdered sugar. Pulse until it is well mixed stopping the process now and then to incorporate.When the Almonds are nicely ground.Add the rest of the powdered sugar. Pulse until completely mixed. Add the beaten egg white,2 tbs butter,and almond extract. Pulse again until you have paste.If it is to sticky add more sugar a tablespoon at a time.Blend until smooth. Put in an air tight container and store in fridge up to 3 months.

CHERRY-GO-ROUND

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., Line 2 baking sheets with parchment; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x7-in. rectangle. Spread cherries over dough to within 1/2 in. of edges. Combine the flour, brown sugar and pecans; sprinkle over cherries., Roll up jelly-roll style, starting with a long side; pinch seams and tuck ends under. Place seam side down on prepared baking sheets; pinch ends together to form a ring. With kitchen scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly and twist to allow filling to show. Cover and let rise until doubled, about 1 hour., Bake at 350° until golden brown, 20-25 minutes. Remove from pans to wire racks. , In a small bowl, combine the confectioners' sugar, vanilla and enough milk to reach desired consistency; drizzle over warm coffee cakes.

CHRISTMAS CRESCENT RING

Steps:

• Preheat oven to 375 degrees F.
• Line a heavy large baking sheet with parchment paper and set aside.
• Unroll crescent dough; separate along dough perforations into 16 triangles.
• Overlap 8 dough triangles on prepared baking sheet, forming a 10-inch-diameter dough disk that looks like the sun with a hole in the middle.
• Press edges together to seal the dough "disk".
• Using a rolling pin, roll out almond paste between 2 sheets of waxed paper into a 9-inch diameter disk.
• Place almond disk atop dough disk.
• Spread jam over almond paste.
• Using remaining 8 dough triangles, arrange second 10-inch diameter dough disk atop jam.
• Pinch edges of dough disks to seal; tuck edges under.
• Bake for 15-20 minutes, or until golden brown.
• Remove from oven and cool for 10 minutes.
• While ring is baking, make glaze by stirring powdered sugar, water, and almond extract together in a medium bowl until smooth.
• Drizzle half of glaze over warm crescent.
• Let glaze set for 10 minutes and then drizzle remaining glaze over.
• Decorate with sugar-dipped cherries and small pears, if desired.

CHERRY CRESCENT RING

Steps:

• Heat oven to 375 degrees.
• Grease cookie sheet.
• Reserve 5 cherries and chop remaining.
• In small bowl, combine chopped cherries, cream cheese, almonds, sugar and almond extract; mix well. Set aside.
• Separate each can crescent dough into 2 large rectangles. Overlap long sides of 4 rectangles and firmly press edges and perforations to seal.
• Roll or pat out to form a rectangle about 15X13 inches.
• Spread cherry mixture over dough.
• Starting at longer side, roll up, pressing edges to seal.
• On greased cookie sheet, place seam side down. Form into a ring, firmly pressing ends together.
• With a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side.
• Bake at 375 for 20 to 30 minutes or until golden brown. If necessary, cover with foil during last 5 minute to prevent excessive browning.
• In small bowl, combine all glaze ingredients; mix well.\.
• Drizzle warm coffeecake with glaze. Garnish with sliced amonds and reserved cherries.
• Store in refrigerator.

CHERRY CREAM CHEESE CRESCENT RING

Steps:

• Preheat oven to 350.
• Beat creamy cheese with sugar and vanilla until fluffy.
• Unroll crescent dough and separate.
• On a pizza pan place triangles overlapping with long pointed ends outward. So that there is about a 6" circle left in the middle of the pan.
• Spread cherries over the lapped dough area.
• Spread dollops of cream cheese mixture over the cherry filling.
• Fold pointed ends of crescents over the filling and pinch into lapped dough to seal.
• Bake for 18-20 minutes or until golden brown.
• Mix Powdered sugar and milk until smooth glaze forms.
• Drizzle glaze over ring.

SWEDISH TEA RING

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour. , Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18x12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes., Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over tea ring.

CHERRY COFFEE RING

Steps:

• Preheat oven to 375°. Grease and flour a 12-cup fluted tube pan.In a large bowl, mix flour, sugar, baking powder and salt. With a pastry blender or two knives, cut in shortening until mixture resembles fine crumbs.In a small bowl, beat milk, eggs and almond extract until well blended. Stir into flour mixture until flour is moistened. Spread half of the batter in pan. Spoon pie filling over. Spoon remaining batter evenly over pie filling and carefully spread to edges.Bake for 50 to 55 minutes or until browned and cake pulls away from side of pan. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack for 15 minutes. Spoon Almond Glaze over warm cake and sprinkle with almonds. Serve warm or at room temperature. Makes 16 servings.Almond Glaze: In a small bowl, stir 1 cup powdered sugar, 4 teaspoons milk and 1/8 teaspoon almond extract until smooth. Makes about 1/2 cup.High Altitude Adjustments: At 6,000 feet, no adjustments needed.

MARASCHINO CHERRY POUND CAKE

Steps:

• In a large bowl, cream the shortening and the white sugar together until fluffy. Add eggs one at a time to the creamed mixture, beating well after each addition. Add the flavoring.
• In another bowl, combine flour and baking powder together. Add these dry ingredients alternating with the milk to the creamed mixture. Stir 3/4 cup chopped cherries into the batter.
• Pour batter into a greased tube pan, and bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
• To Make the Frosting: Cream together the cream cheese and the butter in a small mixing bowl. Gradually add the confectioners' sugar. Stir in the 1/4 cup cherries and coconut. Frost cake when cool.

CHERRY COFFEE RING

Steps:

• Preheat oven to 375°. Grease and flour a 12-cup fluted tube pan.In a large bowl, mix flour, sugar, baking powder and salt. With a pastry blender or two knives, cut in shortening until mixture resembles fine crumbs.In a small bowl, beat milk, eggs and almond extract until well blended. Stir into flour mixture until flour is moistened. Spread half of the batter in pan. Spoon pie filling over. Spoon remaining batter evenly over pie filling and carefully spread to edges.Bake for 50 to 55 minutes or until browned and cake pulls away from side of pan. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack for 15 minutes. Spoon Almond Glaze over warm cake and sprinkle with almonds. Serve warm or at room temperature. Makes 16 servings.Almond Glaze: In a small bowl, stir 1 cup powdered sugar, 4 teaspoons milk and 1/8 teaspoon almond extract until smooth. Makes about 1/2 cup.High Altitude Adjustments: At 6,000 feet, no adjustments needed.

SWEDISH TEA RING

Steps:

• In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
• Grease 2 baking sheets or line them with parchment paper; set aside.
• Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
• Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
• [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
• Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
• Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
• Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
• In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.