Christmas Bubble Ring Food

CARAMEL BUBBLE RING

Steps:

• Preheat oven to 350° combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle half of the pecans into a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture. , Open the tubes of breadstick dough (do not unroll). Cut each into six slices; dip in butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half of the caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture. , Bake until golden brown, 20-25 minutes. Cool for 2 minutes. Invert onto a serving platter; serve warm.

BLITZ BUBBLE RING

Steps:

• Flatten each biscuit to approximately 3".
• Cut each package of cream cheese into 20 squares.
• Place 1 square of cream cheese into the center of each flattened biscuit.
• Combine sugar and cinnamon and carefully spoon 1 tsp of cinnamon/sugar mix over each square of cream cheese.
• Pinch and seal each biscuit.
• Brush heavy duty Bundt Pan with melted butter (heavy duty pan is important).
• Sprinkle a tablespoons of cinnamon/sugar mixture around bottom of Bundt Pan.
• Sprinkle a small handful of chopped pecans around pan.
• Add layer of biscuits seam side down into pan (keeps biscuits from popping open during baking).
• Brush first layer of biscuits with melted butter, sprinkle with more cinnamon/sugar mix and add a few more chopped pecans into pan over biscuits.
• Continue adding biscuits 1 layer at a time - remembering to brush each layer with melted butter, sprinkle with cinnamon/sugar mix and add a few more chopped pecans.
• Bake at 365 for approximately 30 minutes (watch closely near the end of baking time and adjust if necessary).
• When done baking, turn out IMMEDIATLY onto serving platter - if allowed to cool, it will stick to the pan.

APRICOT BUBBLE RING

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs and salt; mix well. Add 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, 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. , For filling, combine the sugar and cinnamon in a shallow bowl; set aside. Punch dough down; cover and let rest for 10 minutes. Pour 2 tablespoons melted butter into bottom of greased 10-in. fluted tube pan., On a lightly floured surface, divide dough into 20 pieces and form into balls. Dip each ball into remaining melted butter, then roll in cinnamon-sugar. Place 10 balls into prepared pan. Spoon half the apricot preserves between the balls; sprinkle with half the walnuts. Repeat. Cover and let rise until doubled, about 45 minutes. , Bake at 350° until browned, 30-35 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

CINNAMON BUBBLE RING

Steps:

• Preheat oven to 350 degrees. Spray 9 inch tube pan with nonstick cooking spray.
• Combine sugar and cinnamon in a small bowl.
• Cut dough into 16 slices, roll into balls. Evenly space 12 balls against outer wall of pan. Arrange remaining 4 balls evenly around inside tube of pan. Brush with butter. Sprinkle sugar mixture evenly over balls.
• Bake 20 to 25 minutes or until golden brown. Remove to serving plate.
• Serve warm.

HOLIDAY PUNCH BOWL ICE RING

Steps:

• Clear a spot in your freezer that is level and measures at least 14x14-inches.
• Place maraschino cherries in a pleasing design around the bottom of a 10- to 12-inch gelatin mold. Arrange mint leaves around the cherries, right-sides down (facing out and touching the mold).
• Combine maraschino cherry juice in a bowl with 2 cups water; pour 1/2 inch into the mold on top of cherries and mint, reserve remaining liquid. Place mold in the freezer until partially frozen, about 1 hour.
• Remove mold from the freezer and arrange green and gold kiwis on top of cherries. Use ice cubes and grapes to hold kiwi slices in place. Top with remaining ice and grapes. Carefully fill the mold with remaining water-juice mixture, and add more water as necessary to fill to the top edge of the mold. Place in the freezer until frozen solid, about 24 hours.
• To unmold the ice ring, fill a bowl that is larger than the mold with 1 inch of hot water. Place the mold into the hot water until ice ring separates from the mold, about 1 minute. Transfer ice ring into your punch bowl and serve immediately.

BLACKBERRY BUBBLE RING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan.
• Flatten each dinner roll into a circle, then place about 1/2 teaspoonful blackberry jam onto the center of the dough. Roll the filled dough into a ball, then transfer the dough into the prepared pan.
• Bake in the preheated oven until golden brown, about 30 minutes.
• Combine the corn syrup, butter, and vanilla extract in a small bowl. Pour over the baked rolls, and allow syrup to be absorbed before removing from the pan. To remove from the pan, run a paring knife between the bread and the edge of the pan. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a plate or cooling rack, and invert it to tip the bread out of the pan and onto the plate.