Cranberry Sauce
4 cups fresh or frozen cranberries (1 pound)
2 cups water
2 cups sugar
Rinse the cranberries in a strainer with cool water, and remove any stems
or blemished berries.
Heat the water and sugar to boiling in the saucepan over medium heat,
stirring occasionally. Continue boiling 5 minutes longer, stirring
occasionally.
Stir in the cranberries. Heat to boiling over medium heat, stirring
occasionally. Continue boiling about 5 minutes longer, stirring
occasionally, until cranberries begin to pop. Remove the saucepan from the
heat, and pour the sauce into a bowl or container. Refrigerate about 3
hours or until chilled.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Refrigerate:
“3:00″
Per serving: 108 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 28g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 1/2 Other Carbohydrates
NOTES : Cook: 20 minutes
Essential Equipment: 3-quart saucepan.
Bread Stuffing
2 large celery stalks with leaves
1 medium onion
3/4 cup margarine or butter (1 1/2 sticks)
9 cups soft bread cubes
1 1/2 teaspoons chopped fresh thyme
OR
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon pepper
Chop the celery, including the leaves. Peel and chop the onion.
Melt the margarine in the Dutch oven over medium-high heat. Cook the
celery and onion in margarine 6 to 8 minutes, stirring occasionally, until
tender when pierced with a fork. Remove the Dutch oven from the heat.
Gently toss the celery mixture with the bread cubes, thyme, salt, sage and
pepper, using a spoon, until bread cubes are evenly coated.
Fill wishbone area with stuffing. Fasten neck skin to back with skewer.
Fold wings across back with tips touching.
Fill body cavity lightly with stuffing. Do not pack; stuffing will expand.
Tuck drumsticks under band of skin at tail, or skewer to tail.
Makes 10 servings, about 1/2 cup each
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 234 Calories (kcal); 15g Total Fat; (58% calories from fat); 4g Protein; 21g Carbohydrate; 37mg Cholesterol; 594mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size) or 12-inch
skillet
Lighter Bread Stuffing: For 6 grams of fat and 130 calories per
serving, decrease margarine to 1/4 cup. Heat margarine and 1/2 cup
chicken broth to boiling in Dutch oven over medium-high heat. Cook
celery and onion in broth mixture.
Spring Holiday Braid
6 cups all-purpose flour (6 to 6 1/2 cups)
1/2 cup sugar
2 packages Fleischmann’s® Rapid Rise Yeast
1 tablespoon grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon ground mace or nutmeg
3/4 cup milk
1/2 cup water
1/3 cup butter or margarine — cut up
3 eggs
1 egg white — lightly beaten
Additional sugar — for decoration
In large bowl, combine 2 cups flour, 1/2 cup sugar, undissolved yeast,
lemon peel, salt and mace. Heat milk, water and butter until very warm
(120ş to 130şF); stir into dry ingredients. Stir in whole eggs and enough
remaining flour to make soft dough. Knead on lightly floured surface until
smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured
surface 10 minutes.
Divide dough in half; reserve one dough half. Divide one half into four
equal pieces; roll three pieces to 14-inch ropes. Place ropes on greased
baking sheet; braid. Pinch ends firmly to seal. Divide remaining piece
into three equal pieces; roll each piece to 9-inch rope. Braid. Place
small braid on large braid. Pinch ends to seal and secure to large braid.
Repeat with remaining dough. Cover; let rise in warm, draft-free place
until doubled in size, about 30 to 60 minutes.
Brush loaves with egg white. Sprinkle generously with sugar. Bake at 350şF
for 35 to 45 minutes or until done; if needed, cover with foil during last
10 minutes to prevent excess browning. Remove from sheets; cool on wire
racks.
Variations—see notes.
Yield:
“1 braid”
Per serving: 252 Calories (kcal); 6g Total Fat; (20% calories from fat); 7g Protein; 43g Carbohydrate; 47mg Cholesterol; 260mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : • Replace lemon peel and mace with 2 teaspoons ground cardamom.
• After letting dough rest, knead in 2 cups chopped nuts, toasted
or chopped dried or candied fruit (or combination). Proceed as
directed.
Old World Potato Bread
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
3/4 cup mashed boiled potato — at room temperature
3 tablespoons sugar
2 packages Fleischmann’s® Active Dry or Rapid Rise
Yeast
2 teaspoons salt
1 1/2 cups water (reserved from boiling potatoes or
tap water)
3 tablespoons butter or margarine — cut up
1 cup whole wheat flour
Additional all-purpose flour
In large bowl, combine 1 1/2 cups flour, potato, sugar, undissolved yeast
and salt. Heat water and butter until very warm (120ş to 130şF). Gradually
add to dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Beat 2 minutes at high speed, scraping bowl
occasionally. With spoon, stir in whole wheat flour and enough remaining
all-purpose flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8
minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 30 to 45 minutes. (For
Rapid Rise Yeast, cover kneaded dough; let rest 10 minutes.)
Punch down dough; divide in half. Roll each to 12 × 8-inch oval. Beginning
at short end of each, roll up tightly. Pinch seams and ends to seal. Place
on greased large baking sheet. Flatten slightly. Cover; let rise in warm,
draft-free place until doubled in size, about 20 to 40 minutes.
With sharp knife, cut 3 slashes (1/4 inch deep) on top of each loaf; dust
with flour. Bake at 400şF for 25 to 30 minutes or until done. Remove from
pan; cool on wire rack. Makes 2 loaves.
Yield:
“2 Loaves”
Per serving: 128 Calories (kcal); 2g Total Fat; (13% calories from fat); 3g Protein; 24g Carbohydrate; 4mg Cholesterol; 209mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : * To use instant potatoes: In small saucepan, combine 1/2 cup
water and 3 tablespoons milk; bring to a boil. Remove from heat;
stir in 1/2 cup instant potato flakes or buds. Cool to room
temperature.
Old World Easter Bread
3 cups all-purpose flour (3 to 3 1/2 cups)
1/3 cup sugar
1 package Fleischmann’s® Active Dry or Rapid Rise
Yeast
2 teaspoons grated orange peel
1/2 teaspoon salt
1/4 teaspoon ground mace
1/3 cup milk
1/3 cup water
1/3 cup butter or margarine
1 egg — at room temperature
Orange Frosting or Honey Orange Glaze
HONEY ORANGE GLAZE
2 tablespoons honey
1 tablespoon orange juice
ORANGE FROSTING
1 1/2 cups confectioners’ sugar
1 1/2 tablespoons orange juice (1 1/2 to 2 tablespoons)
In large bowl thoroughly mix 1 cup flour, sugar, undissolved yeast, orange
peel, salt and mace.
Heat milk, water and butter until very warm (120ş to 130şF). Butter does
not need to melt. Gradually add to dry ingredients. Beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. Add egg and
1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6
minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour. (For Rapid
Rise Yeast, cover kneaded dough; let rest 10 minutes. Proceed with
recipe.)
Punch dough down. Turn out onto lightly floured surface. Remove 1/4 of
dough; roll to 18-inch rope. Reserve. Divide remaining dough into 2 equal
pieces. Roll each to 30-inch rope; join to make one long rope. Wrap long
rope loosely around small rope (Start wrapping at center of small rope and
work out to each end.) Pinch ends to seal. Place loaf on greased baking
sheet. Curve ends to make horseshoe shape. Cover; let rise in warm,
draft-free place until doubled in size, about 30 minutes. *(see notes)
Bake at 350şF for 35 minutes, or until done. Remove from pan and cool on
wire rack. Brush with Honey Orange Glaze, if desired.
____________________
Honey Orange Glaze: Combine 2 tablespoons honey and 1 tablespoon orange
juice in small saucepan. Stir over medium heat until warm
Orange Frosting: Combine 1 1/2 cups confectioners’ sugar with 1 1/2 to 2
tablespoons orange juice; beat with fork until smooth.
Yield:
“1 loaf”
Baking Time:
“0:35″
Per serving: 263 Calories (kcal); 6g Total Fat; (20% calories from fat); 4g Protein; 48g Carbohydrate; 30mg Cholesterol; 150mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates
NOTES : * Alternate Trinity Loaf shape: Divide dough into 3 equal pieces.
Shape each into a ball. Place balls about 1/2-inch apart in a
triangular shape on greased baking sheet. Cover; let rise and bake
as directed. Top with Orange Frosting.
Mother’s Christmas Bread
7 cups bread or unbleached all-purpose flour (7
to 7 1/2 cups)
2 packages Fleischmann’s® Active Dry or Rapid Rise
Yeast
1 1/2 cups plus 1 tablespoon warm milk (105ş to
115şF)
1/2 cup warm water (105ş to 115şF)
1 cup chopped dates or pitted dates — snipped
1 cup halved red candied cherries
1 cup finely diced mixed candied fruit
1 cup chopped walnuts or pecans
2 eggs
1/2 cup sugar
1 teaspoon salt
1 cup butter (1/2 pound) — at room temperature
Whole walnuts or pecans and cherry halves — to decorate
In large bowl, combine 2 cups flour and undissolved yeast. Stir in 1 1/2
cups milk and water; blend well. Cover bowl with plastic wrap; let rise at
room temperature for 2 hours.
Combine dates, cherries, candied fruit and chopped walnuts; set aside.
Stir 1 egg, sugar, salt and butter into yeast mixture. Stir in enough
remaining flour to make soft dough. On floured surface knead dough until
smooth and elastic, about 8 to 10 minutes. Knead in fruit mixture. Place
in greased bowl, turning to grease top. Cover; let rise in warm,
draft-free place until doubled in size, about 60 to 90 minutes. (With
Rapid Rise Yeast, cover kneaded dough. Let rest on floured surface 10
minutes. Proceed with recipe.)
Punch dough down; divide into either 2 or 4 equal pieces. Roll to two 8- ×
12-inch or four 7- × 11-inch rectangles. Roll up from short ends as for
jelly roll; pinch seams and ends to seal. Place, seam sides down, in
either two 9- × 5-inch or four 7- × 3-inch greased loaf pans. Cover; let
rise in warm, draft-free place until doubled in size, about 45 to 60
minutes.
Beat remaining egg with 1 tablespoon milk; brush on loaves. Decorate with
whole walnuts and cherry halves.
Bake at 350şF for 50 to 60 minutes or until done, covering with foil after
40 minutes to prevent excess browning. Makes two large or four small
loaves.
Yield:
“4 loaves”
Per serving: 241 Calories (kcal); 9g Total Fat; (33% calories from fat); 6g Protein; 35g Carbohydrate; 29mg Cholesterol; 143mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
Holiday Wreaths
4 1/2 cups all-purpose flour
1/3 cup granulated sugar
2 packages Fleischmann’s® Rapid Rise Yeast
1 teaspoon salt
1/3 cup plus 1/4 cup butter or margarine
3/4 cup milk
1/2 cup water
2 eggs
2/3 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
3/4 cup chopped pecans — toasted
1/2 cup chopped candied cherries — optional
Frosting
FROSTING
1 cup powdered sugar
1 tablespoon milk (1 to 2 tablespoons)
1/2 teaspoon vanilla extract
In large bowl, combine 1 1/2 cups flour, granulated sugar, undissolved
yeast and salt. Cut 1/3 cup butter into small pieces; combine with milk
and water. Heat butter mixture until warm (105ş to 115şF). Stir into dry
ingredients. Stir in eggs and remaining flour to make stiff batter; grease
top. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
On lightly floured surface, roll dough to 16-inch square. Melt remaining
1/4 cup butter; brush on half of dough. Sprinkle buttered portion with
brown sugar, cinnamon, pecans and cherries. Fold dough in half, covering
filling. Cut into 16 (1-inch) strips.
Twist each strip four times in opposite directions and pull gently to
10-inch length. Form into circles; pinch ends to seal. Place wreaths on 2
greased baking sheets. Cover; let rise in warm, draft-free place until
doubled in size, about 20 to 40 minutes.
Bake at 375şF for 15 to 20 minutes or until done, switching position of
sheets halfway through baking. Remove from sheets; cool on wire racks.
Drizzle with frosting.
____________________
Frosting: Combine 1 cup powdered sugar, 1 to 2 tablespoons milk and 1/2
teaspoon vanilla extract. Beat until smooth.
Yield:
“16 wreaths”
Per serving: 307 Calories (kcal); 9g Total Fat; (26% calories from fat); 6g Protein; 52g Carbohydrate; 35mg Cholesterol; 194mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates
NOTES : Lemon-Almond Filling and Frosting: Replace cinnamon with 1 1/2
tablespoons grated lemon peel; replace pecans with 3/4 cup toasted
slivered almonds. Fill as directed. Make frosting as directed
except replace milk and vanilla extract with 1 to 2 tablespoons
lemon juice.
Holiday Stollen
2 1/4 cups bread or all-purpose flour (2 1/4 to 2 3/4
cups)
1/4 cup sugar
1 package Fleischmann’s® Rapid Rise Yeast
1/2 teaspoon ground cardamom
1/2 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine (1/2 stick) — cut up
1/4 cup water
2 tablespoons milk
2 eggs — divided use
1 teaspoon pure almond extract
1/2 cup blanched slivered almonds — toasted
1/4 cup dried blueberries
1/4 cup dried cranberries or cherries
1/4 cup golden raisins
OR
1/4 cup chopped dried candied pineapple
Powdered sugar
In large bowl, combine 1 cup flour, sugar, undissolved yeast, cardamom,
lemon peel, salt and nutmeg. Heat butter, water and milk until very warm
(120ş to 130şF); stir into dry ingredients. Stir in 1 egg, 1 egg yolk
(reserve 1 egg white), almond extract and enough remaining flour to make
soft dough. Knead on lightly floured surface until smooth and elastic,
about 6 to 8 minutes. Cover; let rest 10 minutes.
Knead in almonds and fruits (dough may be slightly sticky). Roll to 12 ×
8-inch oval. Fold dough in half lengthwise, slightly off center, so top
layer is set back 1/2 inch from bottom edge; pinch to seal. Place on
greased baking sheet. Cover; let rise in warm, draft-free place until
doubled in size, about 30 to 60 minutes.
Lightly beat reserved egg white; brush on dough. Bake at 350şF for 30 to
35 minutes or until done, covering with foil after 20 minutes to prevent
excess browning. Remove from pan; cool on wire rack. Sift powdered sugar
over top.
Yield:
“1 cake”
Per serving: 251 Calories (kcal); 10g Total Fat; (35% calories from fat); 7g Protein; 33g Carbohydrate; 32mg Cholesterol; 146mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
Holiday Rye Bread
3 cups all-purpose flour (3 to 3 1/2 cups)
1/3 cup sugar
1 tablespoon grated orange peel
2 1/2 teaspoons salt
2 teaspoons fennel seed
2 packages Fleischmann’s® Active Dry Yeast — * see note
1 cup beer or malt liquor
1/2 cup water
1/4 cup light molasses
2 tablespoons butter or margarine
2 1/2 cups medium rye flour
Molasses glaze
MOLASSES GLAZE
2 tablespoons molasses
2 tablespoons water
In large bowl mix 1 1/2 cups all-purpose flour, sugar, orange peel, salt,
fennel seed and undissolved yeast.
Heat beer, water, molasses and butter to 125ş to 130şF; add to dry
ingredients. Beat 2 minutes at medium speed of electric mixer, scraping
bowl occasionally. Add 1/2 cup all-purpose flour; beat at high speed 2
minutes scraping bowl occasionally. Stir in rye flour and enough remaining
all-purpose flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 to 10
minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; turn out onto lightly floured surface. Divide into 4
equal pieces. Roll each to 10 × 6-inches. Roll each up tightly from long
side, as for jelly roll, tapering ends; pinch seams to seal. Place on
greased baking sheets. Cover; let rise in warm, draft-free place until
doubled in bulk, about 1 hour.
With sharp knife, make 3 diagonal cuts on top of each loaf; brush with
molasses glaze. Bake at 375şF for 15 minutes; brush loaves with glaze.
Bake additional 10 minutes or until done. Remove loaves from oven and
brush again with glaze. Cool on wire racks.
____________________
Molasses Glaze: Mix 2 tablespoons of molasses with 2 tablespoons of water
until well blended.
Yield:
“4 Loaves”
Per serving: 134 Calories (kcal); 1g Total Fat; (9% calories from fat); 3g Protein; 27g Carbohydrate; 3mg Cholesterol; 235mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : *To save up to 50% rising time use Fleischmann’s® Rapid Rise
Yeast. Follow above directions except reduce first rising: cover
kneaded dough and let rest on floured surface 10 minutes. Proceed
with recipe.
Holiday Pull-Apart Loaf
4 1/2 cups all-purpose flour (4 1/2 to 5 cups)
2/3 cup sugar
2 packages Fleischmann’s® Rapid Rise Yeast
2 1/2 teaspoons grated lemon peel
1 teaspoon ground cardamom
3/4 teaspoon salt
1/2 cup butter or margarine
1/2 cup water
1/3 cup milk
3 eggs
Powdered sugar
In large bowl, combine 2 cups flour, 1/3 cup sugar, undissolved yeast,
lemon peel, cardamom and salt. Cut 1/4 cup butter into pieces; heat
butter, water and milk until warm (105ş to 115şF). Butter does not need to
melt. Stir into dry ingredients. Stir in eggs and enough remaining flour
to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8
minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into 30 equal pieces; roll into balls. Evenly layer 10 balls
in bottom of greased 10-inch tube pan with nonremovable bottom. Melt
remaining butter. Drizzle about 1 1/2 tablespoons melted butter over
balls; sprinkle with 2 tablespoons remaining sugar. Repeat layers twice.
Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
Remove from refrigerator; uncover dough and let stand 10 minutes.
Bake at 375şF for 40 minutes or until done, covering with foil after 30
minutes to prevent excess browning. Let cool in pan on wire rack 10
minutes. Invert onto serving plate. Sift powdered sugar over top and sides
of warm loaf. Cool completely.
Yield:
“1 loaf”
Baking Time:
“0:40″
Per serving: 306 Calories (kcal); 10g Total Fat; (28% calories from fat); 7g Protein; 48g Carbohydrate; 68mg Cholesterol; 230mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
Holiday Fruit and Cheese Ring
2 cups all-purpose flour (2 to 2 1/2 cups)
4 teaspoons sugar
1 package Fleischmann’s® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup milk
2 tablespoons water
1 tablespoon butter or margarine
1 egg
FILLING
1 3-ounce package cream cheese — softened
4 teaspoons sugar
1/2 cup dried cranberries
OR
1/2 cup dried tart cherries
OR
1/4 cup coarsely chopped candied cherries
Vanilla Icing
VANILLA ICING
1 cup powdered sugar — sifted
3 teaspoons milk (3 to 4 teaspoons)
1/2 teaspoon vanilla extract
In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
Heat milk, water and butter until very warm (120ş to 130şF); stir into dry
ingredients. Stir in egg and enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6
minutes. Cover; let rest 10 minutes on floured surface.
Prepare Filling; In small bowl, combine package cream cheese, softened,
sugar and dried cranberries or dried tart cherries, coarsely chopped, or
chopped candied cherries. Stir until blended. Reserve.
Roll dough to 15 × 8-inch rectangle. Evenly spread reserved Filling to
within 1/2 inch of edges. Beginning at long end, roll up tightly as for
jelly roll. Pinch seam to seal. Form into ring; pinch ends together to
seal. Place ring, seam side down, on greased baking sheet. Cut slits,
starting from outer edge, 3/4 of the way through dough at 1-inch
intervals. Turn each section on its side to show filling. Cover; let rise
in warm, draft free place until doubled in size, about 30 to 45 minutes.
Bake at 375şF for 25 to 30 minutes, covering with foil after 15 minutes to
prevent excess browning. Remove from sheet; cool on wire rack. Frost with
Vanilla Icing.
____________________
Vanilla Icing: In small bowl, combine 1 cup sifted powdered sugar, 3 to 4
teaspoons milk and 1/2 teaspoon vanilla extract. Stir until smooth.
Yield:
“1 ring”
Per serving: 194 Calories (kcal); 4g Total Fat; (20% calories from fat); 4g Protein; 35g Carbohydrate; 28mg Cholesterol; 131mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates
Holiday Date Bread
6 1/2 cups all-purpose flour (6 1/2 to 7 cups)
1 cup wheat germ
1/4 cup sugar
2 packages Fleischmann’s® Active Dry Yeast — * see note
2 teaspoons salt
1 cup milk
1 cup water
1/2 cup butter or margarine
2 8-ounce packages chopped or pitted dates — snipped
2 eggs — at room temperature
1 cup orange juice
2 teaspoons cinnamon
1 egg white
lightly beaten with
1 tablespoon water
Cooking spray
Make Dough: In large bowl mix 2 cups flour, 1/3 cup wheat germ, sugar,
yeast and salt.
Heat milk, water, butter and 1/2 cup dates to 125ş to 130şF. Add to dry
ingredients; beat 2 minutes at medium speed of electric mixer. Add eggs
and 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additional
flour to make soft dough. Knead on lightly floured surface until smooth,
about 8 to 10 minutes. Place in bowl coated with cooking spray; spray top
of dough with cooking spray. Cover; let rise in warm, draft-free place
until doubled, about 1 hour.
Make Filling: In saucepan, combine remaining dates, orange juice and
cinnamon. Cook and stir over medium heat until thickened, about 10
minutes. Remove from heat; stir in remaining wheat germ. Cool.
Shape Dough: Punch dough down. Shape as desired (directions follow). Spray
shaped dough with cooking spray. Cover; let rise in warm, draft-free place
until doubled, about 30 to 60 minutes.
Bake: Brush with egg white mixture. Bake at 375şF (45 – 50 minutes for
Twin Loaves/ 12 – 15 minutes for Breakfast Twists / 25 minutes for
Cornucopia, or until done). If needed, cover with foil during last 5 to 10
minutes to prevent overbrowning. Remove from pans; cool on wire racks.
Makes 2 loaves, 32 twists or 2 cornucopias.
____________________
ALTERNATE SHAPES
Twin Loaf
Divide dough into 4 equal pieces. Roll each to 8 × 9-inches. Spread each
with 1/4 filling. Roll up tightly from long side as for jelly roll; pinch
seam and ends to seal. Place two loaves, side by side, seam sides down, in
9 × 5 × 3-inch loaf pan coated with cooking spray. Repeat with remaining
dough and filling. If desired, sprinkle with additional wheat germ before
baking.
Breakfast Twists
Divide dough into 4 equal pieces. Roll one piece to 8 × 20-inches. Spread
1/4 filling on dough to within 1/2-inch of edges. Lift 8-inch end and fold
over 1/3 of dough; lift other 8-inch end and fold over opposite 1/3 dough
to enclose filling. Starting from folded side, cut into 8 strips. Twist
each strip at middle and place on baking sheet coated with cooking spray.
Gently flatten ends of strips to show filling. Repeat with reserved dough
and filling. To serve, top with sifted confectioners’ sugar, if desired.
Cornucopia
Divide dough into 2 equal pieces. Set aside one dough piece and half of
filling for second cornucopia. Divide remaining dough into 4 pieces. Roll
one piece to 3 × 10-inches. Spread 1/4 filling in 1-inch strip down center
of dough. Pull up edges and pinch seams and ends to enclose filling. Place
on baking sheet coated with cooking spray. Fold up 4-inches of end to make
“J” shape. Roll remaining three pieces of dough to 3 × 20-inches. Spread
1/4 filling in 1-inch strip down center of each piece. Pull up edges and
pinch seam and ends to seal. Coil end of one rope on baking sheet above
top of “J” to make end of basket; then wrap over and under end of “J.”
Continue wrapping remaining ropes around “J,” making each turn slightly
looser to enlarge basket. Repeat with reserved dough and filling. To
serve, garnish with dried fruits and nuts, if desired.
Yield:
“1 loaf”
Per serving: 507 Calories (kcal); 11g Total Fat; (18% calories from fat); 13g Protein; 93g Carbohydrate; 55mg Cholesterol; 462mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
NOTES : *To save up to 50% rising time use Fleischmann’s® Rapid Rise
Yeast. Follow above directions except reduce first rising by
covering kneaded dough and letting rest on floured surface 10
minutes. Proceed with recipe.
Cranberry-Pecan Wreath
FILLING
1 1/2 cups fresh or frozen cranberries — finely chopped
1 cup packed brown sugar
1/3 cup butter or margarine
3/4 cup chopped pecans — toasted
DOUGH
3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
1/3 cup granulated sugar
1 package Fleischmann’s® Rapid Rise Yeast
3/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine — cut up
1/4 cup water
2 eggs
GLAZE
1 1/4 cups sifted powdered sugar
2 tablespoons butter or margarine — softened
1 tablespoon milk (1 to 2 tablespoons)
2 teaspoons freshly grated orange peel
To make filling: In medium saucepan, combine cranberries, brown sugar and
butter. Bring to a boil over medium-high heat. Reduce heat; simmer 5 to 7
minutes or until very thick, stirring frequently. Remove mixture from
heat; stir in pecans.
To make dough: In large bowl, combine 1 1/2 cups flour, sugar, undissolved
yeast, and salt. Heat milk, butter and water until very warm (120ş to
130şF); stir into dry ingredients. Stir in 2 eggs and enough remaining
flour to make soft dough. Knead on lightly floured surface until smooth
and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
Roll dough to 30 × 6-inch rectangle; spread filling over dough to within
1/2 inch of edges. Beginning at long end, roll up tightly, pinching seam
to seal. Form into ring; join ends, pinching to seal. Transfer to greased
large baking sheet. Cover; let rise in warm, draft-free place until
doubled in size, about 45 to 60 minutes.
Bake at 350şF for 40 to 45 minutes or until done. Remove from pan; cool on
wire rack.
____________________
To Make Glaze:
In small bowl, combine all ingredients; stir until smooth. Drizzle over
wreath; decorate with additional cranberries, orange slices and pecan
halves, if desired.
Yield:
“1 wreath”
Per serving: 446 Calories (kcal); 19g Total Fat; (37% calories from fat); 6g Protein; 65g Carbohydrate; 65mg Cholesterol; 280mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 2 1/2 Other Carbohydrates
Cranberry-Orange Holiday Wreath
3 1/4 cups all-purpose flour (3 1/4 to 3 3/4 cups)
2 packages Fleischmann’s® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
1/4 cup honey
1/4 cup butter or margarine
2 eggs
CRANBERRY ORANGE FILLING
1 cup finely chopped cranberries
1/2 cup chopped orange segments
3 tablespoons honey
1/2 cup chopped pecans
ORANGE ICING
1 cup sifted powdered sugar
2 tablespoons orange juice
Prepare Cranberry-Orange Filling: In medium saucepan, heat 1 cup finely
chopped cranberries, 1/2 cup chopped orange segments and 3 tablespoons
honey to a boil. Reduce heat; simmer 5 to 10 minutes, stirring
occasionally or until thickened. Stir in 1/2 cup chopped pecans, toasted.
Cool completely. Set aside.
In large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat
milk, water, honey and butter until very warm (120ş to 130şF); stir into
dry ingredients. Stir in 1 egg and enough remaining flour to make soft
dough. Knead on lightly floured surface until smooth and elastic, about 4
to 6 minutes. Cover; let rest on floured surface 10 minutes.
Roll dough to 16 × 9-inch rectangle. Spread Cranberry-Orange Filling to
within 1/2-inch of dough edges. Beginning at long end, roll up tightly;
pinch seam to seal. Place roll, seam side down, on large, greased baking
sheet. Form into ring and pinch ends to seal. With sharp knife, cut slits
starting from outer edge, 2/3 of the way through dough, at 1-inch
intervals. Turn each section on its side to show filling. Cover; let rise
in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Beat remaining egg; brush on dough. Bake at 375şF for 25 to 35 minutes or
until done, covering with foil after 15 minutes to prevent excess
browning. Remove from sheet and cool on wire rack. Drizzle with Orange
Icing.
____________________
Orange Icing: In small bowl, combine sifted powdered sugar and 1 to 2
tablespoons orange juice. Stir until smooth.
Yield:
“1 wreath”
Per serving: 217 Calories (kcal); 7g Total Fat; (26% calories from fat); 4g Protein; 36g Carbohydrate; 32mg Cholesterol; 108mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates
Cinnamon Date Nut Holiday Bread
3 1/4 cups all-purpose flour* (3 1/4 to 3 3/4 cups)
1/3 cup sugar
1 package Fleischmann’s® Rapid Rise Yeast
3/4 teaspoon salt
3/4 cup evaporated milk
OR
3/4 cup half-and-half
1/3 cup butter or margarine
1/4 cup water
2 eggs
1 cup imported chopped or snipped pitted dates
1 cup chopped walnuts — toasted
CINNAMON FILLING
1/3 cup sugar
2 teaspoons ground cinnamon
FROSTING
1 cup sifted powdered sugar
4 tablespoons milk
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and
salt. Heat milk, butter and water until very warm (120ş to 130şF); stir
into dry ingredients. Stir in eggs, dates, nuts and enough remaining flour
to make stiff batter. Cover; let rest 10 minutes.
Prepare Cinnamon Filling: In small bowl, combine sugar and ground
cinnamon.
Generously grease two 13- to 16-ounce coffee cans. Beginning with batter,
alternately spoon heaping tablespoons of batter and scant teaspoons of
Cinnamon Filling into cans, dividing evenly. Cover; let rise in warm,
draft-free place until batter rises to within 1/2-inch of rim, about 30 to
45 minutes.
Bake on lowest oven rack at 350şF for 40 to 45 minutes or until done. Cool
in cans on wire rack 5 minutes; remove from cans to wire rack to cool
completely. Drizzle with Frosting.
Frosting: In small bowl, combine sifted powdered sugar and 3 to 4
teaspoons milk; stir until smooth.
Yield:
“2 Loaves”
Per serving: 193 Calories (kcal); 7g Total Fat; (30% calories from fat); 4g Protein; 30g Carbohydrate; 25mg Cholesterol; 108mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : *To measure flour, spoon into dry measure and level off.
SOUR CREAM CHOCOLATE CAKE & FROSTING
–CAKE:–
2 c. flour
2 c. sugar
1 c. water
3/4 c. sour cream
1/4 c. shortening
1 1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
2 eggs
4 oz. unsweetened chocolate, melted
–FROSTING:–
1/3 c. butter
3 oz. unsweetened chocolate, melted
3 c. confectioners sugar
1/2 c. sour cream
2 tsp. vanilla
CAKE: Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan. Measure all cake ingredients into large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan and bake 40 to 45 minutes. FROSTING: Mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth.