SWEET ALMOND CRACKERS
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 52 crackers
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- Arrange the crackers in a single layer on a rimmed baking sheet so that the baking sheet is completely covered with a solid layer of crackers. Set aside.
- In a medium saucepan, melt the butter with the brown sugar and vanilla. Bring to a gentle boil over medium heat and boil until it starts to thicken, 1 to 2 minutes. Immediately pour the mixture over the crackers in an even layer. Use an offset spatula to spread the mixture all over the crackers. Bake for 5 minutes. Sprinkle the almonds all over, then let cool completely.
- When cool, break apart for a great snack.
CRANBERRY WREATHS
Cranberry-filled wreaths make a festive addition to your holiday brunch table.
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Yield 12
Number Of Ingredients 14
Steps:
- In large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, and salt. Heat milk, butter, and water until very warm (120 degrees to 130 degrees F). Gradually add to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
- Cranberry filling: In medium saucepan, combine chopped cranberries, 1/2 cup sugar, and 1 1/2 teaspoons grated orange peel; bring to boil over medium heat. Reduce heat; simmer, stirring frequently, for 5 minutes or until very thick. Remove mixture from heat, and let cool.
- Remove dough from refrigerator. Punch dough down. Remove to lightly floured surface. Roll to 21 x 12-inch rectangle. Spread Cranberry Filling over dough to within 1/2 inch of edges. Fold crosswise in thirds, to enclose filling, making a 12 x 7-inch rectangle. Press edges to seal. Cut dough into 12 (1-inch) strips. Holding ends of each strip, twist three times. Pinch together ends of each twisted strip to form wreaths; place on greased baking sheets. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.
- Bake at 400 degrees F for 12 to 15 minutes or until done, switching positions of sheets halfway through baking time for even browning. Remove wreaths from baking sheets; let cool on wire racks. Frost wreaths with Powdered Sugar Icing, if desired.
- Powdered Sugar Frosting: In bowl, combine powdered sugar, 4 to 5 teaspoons evaporated milk, and 1/2 teaspoon SPICE ISLANDS Pure Vanilla Extract. Stir until smooth
Nutrition Facts : Calories 297.8 calories, Carbohydrate 54 g, Cholesterol 46.3 mg, Fat 6.4 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 3.6 g, Sodium 252.9 mg, Sugar 25 g
HOLIDAY BREAKFAST WREATH WITH CRANBERRY-ALMOND FILLING
Steps:
- In a large mixing bowl, dissolve the yeast in the water and let it foam up for a minute or two. Blend in the milk, sugar, butter, salt, cardamom, eggs and lemon peel. Beat in two cups of the flour, one cup at a time. Beat for 2 minutes. Add remaining flour 1/2 cup at a time until you have a soft, workable dough. You might not use all the flour. Dump dough out onto a lightly floured board and knead until smooth, about 5 to 10 minutes, adding more flour if needed to prevent sticking. Place in a lightly oiled mixing bowl large enough to accommodate dough when doubled in size. Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours). Meanwhile, prepare Cranberry-Almond Filling. Drain the dried fruit of its liqueur and reserve for another use. In a small bowl, combine drained fruit with remaining Filling ingredients. Cover and refrigerate. When dough has risen and doubled in size, punch down and turn out onto a lightly floured board, kneading just enough to release air bubbles. Roll into a 9- by 30-inch rectangle. Crumble filling over dough to within 1 inch of edges. Starting along a long side, tightly roll up dough, pinching edge against loaf to seal. With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up, and loosely twist ropes around each other, keeping cut sides up. Transfer to a greased and floured baking sheet and shape into a wreath, pinching ends together to seal. Let rise, uncovered, in a warm place until puffy, about 45 minutes. Preheat oven to 350° F. Bake wreath until lightly browned, about 25 minutes. While wreath is baking, Prepare Sugar Glaze by stirring together powdered sugar, water, lemon juice and cardamom until smooth. When wreath is done, transfer to a cooling rack with wide spatulas, and a helper if possible. Cool for a few minutes then drizzle glaze over warm wreath. Serve sliced with extra butter if you're feeling decadent.
CRANBERRY-ALMOND HOLIDAY WREATH BREAD
This bread makes a beautiful presentation. Great for a holiday brunch. I love to make bread and this is one of my favorites. The thing that makes it especially special is the way you cut and wrap the rolls. Very impressive. Prep time includes about 2 1/2 hours rising time.
Provided by SharleneW
Categories Yeast Breads
Time 3h20m
Yield 1 ten inch wreath, 12 serving(s)
Number Of Ingredients 20
Steps:
- 1.
- Sprinkle yeast over warm water in a large bowl; stir briefly.
- Let stand until foamy (about 5 minutes).
- Stir in milk, sugar, butter, salt, cardamom, eggs, and lemon peel.
- Using electric mixer (with a paddle attachment if you have one) or a heavy spoon, add 2 cups of the flour, 1 cup at a time, beating well after addition.
- Then eat on medium speed for 3 minutes.
- Add 1 1/4 cups more flour; beat until combined.
- Scrape dough out onto a lightly floured board and knead until smooth (5 to 10 minutes) adding more flour as needed to prevent sticking.
- Place in a greased bowl; turn over to grease top.
- Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours).
- Meanwhile, prepare filling.
- In a medium-size bowl, combine butter,flour and sugar.
- Beat until smooth.
- Stir in almonds, dried cranberries, lemon peep, and almond extract.
- Cover and refrigerate.
- Punch doubled dough down and knead briefly on a lightly floured board to release ari.
- Roll into a 9- by 30-inch rectangle.
- Crumble filling dough to within 1 inch of edges.
- Beginning at long side, tightly roll up dough, pinching edge against loaf to seal.
- With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up.
- Loosely twist ropes around each other, keeping cut side up.
- Transfer to a greased and floured baking sheet and shape into a 10-inch ring, pinching ends together to seal.
- Let rise, uncovered, in a warm place until puffy (45 to 60 minutes).
- Bake in a 375°F oven until lightly browned (about 20 minutes).
- Transfer to a rack and let cool briefly.
- Meanwhile, prepare sugar glaze.
- In a small bow, combine powdered sugar, lemon juice and 1 tablespoon water; stir until smooth.
- Drizzle over warm bread.
ALMOND-FILLED BREAKFAST ROLLS
A sweet, buttery almond filling is rolled into these homespun treats. Topped with more nuts, they're an irresistible addition to any breakfast spread.-Ann Nace, Perkasie, Pennsylvania
Provided by Taste of Home
Time 50m
Yield 28 rolls.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, 1/4 cup sugar and salt. Cut in butter until crumbly. In a small bowl, dissolve yeast in warm milk. Add the remaining sugar; let stand for 5 minutes. Add cream and egg yolks; mix well. Stir into dry ingredients; mix well. Do not knead. Cover and refrigerate overnight. , For filling, in a small bowl, beat almond paste and butter until smooth. Punch dough down; turn onto a lightly floured surface. Divide in half. Roll each portion into a 12-in. square. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style; pinch seams to seal. Cut each into 14 rolls. Place rolls, cut-side up, on greased baking sheets. Cover and let rise in a warm place for 45 minutes (dough will not double). , Brush with egg; sprinkle with almonds. Bake at 375° for 15-20 minutes or until golden. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 185 calories, Fat 10g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 115mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY ALMOND WREATH
I usually serve this spectacular coffee cake on a silver tray with a small artificial poinsettia blossoms and leaves in the center. My daughter and I enjoy making specialty breads like this one and find they make excellent Christmas gives for family and friends. -Gwen Roffler, Grassy Butte, North Dakota
Provided by Taste of Home
Time 1h5m
Yield 20 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, dissolve yeast in warm milk and water. Add the eggs, butter, sugar, salt, lemon zest, cardamom and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6 to 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. , In a small bowl, beat butter, flour, sugar, extract and lemon zest. Stir in almonds and cherries. Refrigerate. , Punch dough down. Turn on a lightly floured surface. Roll into a 30-in. x 9-in. rectangle. Crumble filling over rectangle 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 greased baking sheet. With scissors, cut lengthwise down the middle of the roll; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise for 1 hour., Bake at 350° for 35-40 minutes or until browned. Cool for 15 minutes on a wire rack. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely.
Nutrition Facts : Calories 194 calories, Fat 8g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 237mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
CHRISTMAS WREATH CAKE
A really good fruit cake recipe, one you can eat the same day you make it; it's even better if you let sit for awhile.
Provided by Karen D.
Categories Desserts Cakes Holiday Cake Recipes
Time 3h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a tube pan with 2 layers of brown paper or parchment, and grease well.
- In a large bowl, whisk together flour, baking powder, and salt. Mix in raisins, dates, cherries, pineapple, walnuts, and coconut. Stir until all fruit is coated.
- In another large bowl, cream the butter with the white sugar. Add lemon rind, lemon juice, and eggs; mix well. Stir in fruit mixture. Spread batter into prepared pan.
- Bake for 2 hours or until a tester comes out clean. Cool completely on a wire rack.
Nutrition Facts : Calories 413 calories, Carbohydrate 62 g, Cholesterol 77 mg, Fat 17.3 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 8.7 g, Sodium 221.4 mg, Sugar 38.1 g
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