1 Countdown to Christmas
C
H
R
I
S
T
M
A
S
Recipes
Fruited Swedish Tea Ring
[image error]
FILLING
1 cup chopped canned fruit
1/2 cup raisins
2/3 cup packed brown sugar
1/4 cup butter or margarine, melted
1 teaspoon grated orange peel
1/2 teaspoon ground cardamom
DOUGH
1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110 to 115 degrees), divided
1/3 cup sugar, divided
2 eggs
1/4 cup shortening
1-1/2 teaspoon salt
4-1/4 to 4-3/4 cups all-purpose flour
ICING
1 cup confectioners’ sugar
1 tablespoon lemon juice
1 teaspoon milk
candied cherries, optional
Combine filling ingredients in a bowl, cover and refrigerate.
For dough, combine yeast, 1/4 cup water and 1 teaspoon sugar; let stand for 5 minutes. In a mixing bowl, combine remaining water and sugar; stir until dissolved. Add yeast mixture, eggs, shortening, salt, and 3 cups flour; mix until smooth. Add enough remaining flour to form a soft dough.
Turn onto a 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 1-1/2 hours. Punch dough down; divide in half.
Roll each portion into a 16-in. x 9-in. rectangle. Sprinkle filling over dough to within 1 in. of edge. Tightly roll up, jelly-roll style, starting with a long side; seal ends. Place on greased baking sheets; pinch ends together to form a ring. With scissors, cut from outside edge 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 until doubled, about 1 hour. Bake at 350 F for 20-25 minutes or until golden brown. Cool on wire racks for 20 minutes.
In a small mixing bowl, beat confectioners’ sugar, lemon juice and milk until smooth. Drizzle over tea rings while warm. Decorate with cherries if desired.
Serving: 2 tea rings
Orange Cinnamon Bread
[image error]
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110 to 115 F)
1 cup milk
3/4 cup orange juice
1 cup sugar, divided
1 tablespoon grated orange peel
1-1/2 teaspoons salt
1 egg
6-1/2 to 7 cups all-purpose flour
Additional water
2 teaspoons ground cinnamon
GLAZE
1 cup confectioners’ sugar
2 tablespoons orange juice
In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. In a saucepan, heat milk and orange juice to 110 F; add to yeast mixture. Stir in 1/2 cup sugar, orange peel, salt, egg, and 3 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 6-8 minutes. Place in a greased bowl, turning once to a greased top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each portion into a 15-in. x 7-in. rectangle. Brush with water.
Combine cinnamon and remaining sugar; sprinkle over dough to within 1 in. of edge. Tightly roll up, jelly-roll style, starting with a short side; seal ends. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 F for 35-40 minutes or until golden brown.
Remove from pans to cool on a wire rack. Combine glaze ingredients; drizzle over bread.
Serves: 2 loaves
Cherry Lattice Coffee Cake
[image error]
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110 to 115 F)
1 cup (8 ounces) sour cream
1 egg
3 tablespoons sugar
2 tablespoons butter or margarine, softened
1 teaspoon salt
3 cups all-purpose flour
FILLING
2-/ cups fresh or frozen pitted tart cherries, thawed, rinsed, and drained
1/2 to 3/4 cup sugar
1/2 cup chopped almonds, toasted
2 tablespoons all-purpose flour
dash salt
In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add sour cream, egg, sugar, butter, salt, 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 6-8 minutes. Place in a greased bowl, turning once to a greased top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Reserve 1 cup dough. Divide remaining dough in half. Roll each portion into a 9-in. circle; place in greased 9-in. round baking pans.
Combine filling ingredients; spread over dough within 1/2 in. of edge. Roll out reserve dough to 1/4 in. thickness; cut into 1/2-in. strips. Make a lattice top over filling. Cover and let rise until doubled, about 45 minutes.
Bake at 375 F for 15 minutes. Cover top with foil; bake 20 minutes longer or until browned.
Serves: 2 coffee cakes.
Sweet Potato Pie
[image error]
2 cups mashed cooked sweet potatoes
2 tablespoons butter or margarine, softened
2 eggs
1 cup sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 cup buttermilk
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1 unbaked (9-inch) pastry shell
Combine sweet potatoes, butter, and eggs, mixing well. Combine sugar, flour, and salt; stir into potato mixture. Combine buttermilk and soda; add to potato mixture, mixing well. Stir in vanilla. Pour filling into pastry shell. Bake at 350 F for 1 hour and 10 minutes or until set. Serve warm or cool.
Serves: 9-inch pie.
NOTE: ALL RECIPES TODAY CAME OUT OF COUNTRY WOMEN CHRISTMAS 1998 AND SOUTHERN LIVING 1985
Bible Verses
Movies
Merry Christmas Eve!
