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.
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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.
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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.