VERY CHERRY CRESCENT RING
My mother used to prepare this pretty coffee cake on Christmas Eve for our family to enjoy the next morning after opening gifts. It's an easy way to add an elegant touch to a holiday breakfast or brunch. -Karen Sevensky, Hackettstown, New Jersey
Provided by Taste of Home
Time 45m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Reserve 3 tablespoons cherries for topping. For filling, beat cream cheese, sugar and extract until smooth. Stir in 3/4 cup pecans and remaining cherries., On a lightly floured surface, unroll crescent dough into one long rectangle; press perforations to seal. Fold dough lengthwise in half; roll into an 18x12-in. rectangle. Spread filling over top to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal., Transfer to a greased baking sheet, seam side down; shape into a ring, pinching ends to seal. Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling., Bake until golden brown, 20-30 minutes. (Cover loosely with foil if it browns too quickly.) , Using two large spatulas, remove from pan to a wire rack. Mix confectioners' sugar, milk and extract; spoon over warm coffeecake. Top with reserved cherries and, if desired, additional pecans.
Nutrition Facts : Calories 273 calories, Fat 15g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 268mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
CHERRY CREAM PUFF RING
Making an impressive cream puff ring might seem like a challenge, but it's actually easy. Spread cherries over the rich, creamy filling to create a brunch pastry fit for any special occasion.-James Korzenowski, Fennville, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-16 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, bring the water, milk, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls into a 10-in. ring on a greased 12-in. pizza pan (mounds should be slightly touching). Bake at 400° for 40-45 minutes or until golden brown. , Remove to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Cool. , In a small bowl, whisk the milk, sour cream, pudding mix and 1/4 teaspoon extract for 2 minutes. Let stand for 2 minutes or until soft-set. , Just before serving, place bottom of cream puff ring on a serving plate. Fill with pudding mixture. In a small bowl, beat the cream, confectioners' sugar and remaining extract until stiff peaks form. Spread over pudding. Top with pie filling. Replace cream puff ring top. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 264 calories, Fat 16g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 211mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.
CHERRY TEA RING
I found this recipe in a magazine many years ago. I like it so much, I entered it into a fair and won a ribbon! It is sure to be a hit in your family as well.-Pam Goodlet, Washington Island, Wisconsin
Provided by Taste of Home
Time 55m
Yield 1 ring (16 slices).
Number Of Ingredients 22
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 3-1/2 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, 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., Meanwhile, place cherries in a bowl; add boiling water. Let stand for 5 minutes; drain and squeeze out excess water. In another bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Add cherries; toss to coat. , Punch dough down; turn onto a lightly floured surface. Roll into a 15x9-in. rectangle. Sprinkle with filling. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. , With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Combine the glaze ingredients; drizzle over tea ring. Decorate with candied cherries if desired.
Nutrition Facts : Calories 264 calories, Fat 7g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
CHERRY COFFEE RING
As warm and welcoming as a Christmas wreath, this cheery cherry coffee ring is delicious and drizzled with a pretty pink glaze. My family insists I make it for the yuletide season.
Provided by Taste of Home
Time 55m
Yield 1 loaf.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm milk. Add the egg, sugar, shortening, salt and 2 cups flour; beat until smooth. Stir in cherries and enough remaining flour to form a soft dough., Turn onto a lightly 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 doubles, about 1 hour., Punch dough down. Turn onto a floured surface; roll into an 18x12-in. rectangle. Combine the filling ingredients until crumbly; sprinkle over dough. Roll up jelly-roll style, starting with a long side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 375° for 23-28 minutes or until golden brown. Carefully remove from pan to a wire rack to cool. For glaze, combine the sugar, extract and enough juice to achieve drizzling consistency. Drizzle over cooled bread.
Nutrition Facts : Calories 373 calories, Fat 11g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 249mg sodium, Carbohydrate 64g carbohydrate (33g sugars, Fiber 1g fiber), Protein 6g protein.
CHERRY CRESCENT RING
I found this recipe in a Pillsbury bake-off cookbook. It makes a beautiful presentation is also delicious.
Provided by Chris from Kansas
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 446.9, Fat 18.3, SaturatedFat 5.8, Cholesterol 50.2, Sodium 474.4, Carbohydrate 60.8, Fiber 3.9, Sugar 30.4, Protein 11.6
CHERRY TEA RING
Absolutely devine! soo soo good! It was perfect for a holiday brunch! I got this from Better Homes and Gardens
Provided by greyghost
Categories Yeast Breads
Time 2h50m
Yield 2 rings, 24 serving(s)
Number Of Ingredients 20
Steps:
- For Bread:.
- In small saucepan, heat and stir milk and butter until warm and butter almost melts.
- Cool to lukewarm (105-115 degrees F).
- In large mixing bowl, dissolve yeast into 1/2 cup warm water.
- Stir in milk mixture, 3 1/2 cup flour, 1/2 cup sugar, eggs, and salt.
- Use wooden spoon to stir in as much of remaining flour as possible.
- Turn dough out onto lightly floured surface.
- Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes total).
- Shape into ball and place into greased bowl, turning once in order to grease entire surface of dough.
- Cover and let rise in warm place until doubles in size about 1-1 1/2 hours.
- Punch dough down.
- Turn out onto lightly floured surface.
- Divide dough in half, cover and let rest for 10 minutes.
- In medium saucepan, bring 2 cups of water to boiling, remove from heat.
- Add cherries and let stand for 5 minutes.
- Drain, squeezing out excess water of cherries. Set aside.
- In medium mixing bowl, mix 2/3 cup granulated sugar, 2/3 cup brown sugar, 1/3 cup flour, and cinnamon.
- Cut 1/2 cup butter into mixture until crumbly and set aside.
- Roll half of dough into 15 x 9 rectangle.
- Sprinkle half of the cinnamon filling evenly over dough.
- Sprinkle with half of cherries.
- Roll up, jelly roll style, starting from long side.
- Seal seam.
- Grease two baking pans (cookie sheets).
- Place dough roll on one of prepared baking pans.
- Attach ends of dough to form a circle.
- Pinch to seal ends.
- Use sharp knife to cut slits at 1 inch intervals around ring.
- Cover, let dough rise again until double in size, about 30 minutes.
- Repeat with remaining dough, cinnamon mix, and cherries.
- Bake both rings in 350 degree F oven for about 25 minutes or until tea rings sound hollow when you tap tops. (if necessary cover tops with foil for last 5-10 minutes of baking to prevent overbrowning.).
- Transfer to wire racks and cool completely.
- Drizzle with icing. . .
- For icing:.
- In small bowl, mix powdered sugar, corn syrup, vanilla, and almond extract.
- Stir in enough cream to make drizzling consistency.
- If desired, add red food color to icing.
Nutrition Facts : Calories 345.6, Fat 9.3, SaturatedFat 5.5, Cholesterol 40.8, Sodium 218.8, Carbohydrate 60.6, Fiber 1.5, Sugar 29.3, Protein 5.5
CHERRY CHEESE DANISH RING
Make and share this Cherry Cheese Danish Ring recipe from Food.com.
Provided by Colbys Mom
Categories Breads
Time 10h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Dough:.
- In measuring cup combine milk, sugar and yeast.
- Let stand until frothy, 5 minutes.
- In large bowl combine flour, salt, and cardamom.
- With pastry blender cut in better until well distributed with some 1/2" pieces remaining.
- Combine eggs with yeast mixture; stir into flour mixture until sticky dough forms.
- Cover; regrigerate until thoroughly chilled; at least 6 hrs or overnight.
- Turn dough out onto lightly floured surface.
- Roll out into 20x9" rectangle, re-flouring dough as needed.
- With long side of dough facing you, fold short sides over in thirds.
- Wrap; chill 30 minutes.
- Unwrap dough; on lightly floured surface, with long side facing you, roll out dough into 20x9" rectangle.
- Repeat folding.
- Wrap; chill 30 minutes.
- Repeat rolling and folding two more times.
- Wrap and chill until ready to use, at least 45 minutes.
- Filling:.
- Preheat oven to 375 degrees.
- Combine cheese, sugar, flour, 1 yolk, zest, and nutmeg until smooth; set aside.
- Roll out dough into 24x9" rectangle.
- Spread cheese mixture down center of dough in 22x3" strip.
- Fold 1 long side of dough over filling; brush with water.
- Fold remaining dough over, gently pressing to attach.
- Line baking sheet with parchment paper.
- Shape roll, seam side down, into ring on baking sheet; press ends together to seal.
- With scissors cut about 3/4" through outer edge every 1" all the way around to allow filling to peak through while it bakes.
- Using knife to help separate, twist each piece slightly to expose filling inside.
- Beat remaining yolk with 1 tbsp water; brush over ring.
- Bake 40 minutes until golden brown (cover edges with foil if browning too quickly).
- Remove from oven; spoon cherry filling over top of each cut.
- Bake until filling is hot, about 5 minutes.
- Cool on pan on rack 10 minutes.
- Remove from pan; cool completely on rack.
- Glaze:.
- Combine powdered sugar with milk and drizzle over ring.
Nutrition Facts : Calories 365.4, Fat 17.9, SaturatedFat 10.7, Cholesterol 110.9, Sodium 231.6, Carbohydrate 42.4, Fiber 1.1, Sugar 13.8, Protein 8.9
CHERRY CREAM PUFF RING
I always get alot compliments on this dessert & recipe requests. Great for social gatherings of any kind, for Christmas put a bow in the middle on the serving platter. Very easy to make & a light & very tasty dessert.
Provided by suzyus2000
Categories Dessert
Time 1h30m
Yield 1 Ring, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Heat water and butter to boiling in one-quart saucepan; stir in flour. Stir vigorously until mixture forms a ball,about 1 minute. Remove from heat. Add eggs; beat until smooth. Drop dough by tablespoonfuls onto greased baking sheet to form 8-inch ring. Smooth with spatula. Bake until puffed and golded, 50-60 minutes. Cool ring. Cut off top with sharp knife; pull out any soft dough.
- Beat milk, sour cream, dry pudding mix and extract in small mixer bowl on low speed until blended, about 1minute. Fill cream puff ring with pudding mixture; spoon 1/2 cup of the cherry pie filling onto pudding mixture. Replace top of cream puff ring and spoon dabs of remaining cherry filling on top.Refrigerate until serving time.
Nutrition Facts : Calories 313.8, Fat 15.9, SaturatedFat 9.3, Cholesterol 120, Sodium 264.5, Carbohydrate 37.2, Fiber 0.7, Sugar 9.2, Protein 5.5
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