1/4 : c Water
3/4 : c Sugar
1/2 : c Red currant jelly
3 : c Fresh or frozen cranberries
-(a : -(a 12-ounce package),
-thawed, : -thawed, if frozen
1 : Firm,ripe pear,pared,cored
-and : -and chopped,about 1 cup
1/2 : c Butter
1 : /4 c All-purpose flour
1/4 : c Sugar
2/3 : c Finely chopped walnuts
-(or : -(or finely ground)
1/2 : ts Ground cinnamon
2 : Egg yolks
1/2 : ts Cream of tartar
4 : Egg whites
1/2 : c Sugar
1 : c Flour
2 : tb Sugar
1/3 : c Oleo or butter
1 : c Pecans; finely chopped
1 : /4 c Sugar
2 : tb Flour
2 : Eggs; beaten
2 : tb Milk
1 : tb Orange rind; grated
1 : ts Vanilla
1 : c Cranberries; chopped
1/2 : c Coconut
3/8 : c Butter
3/4 : c Sugar
1 : lg Egg
1 : ts Vanilla
1 : c Flour
1 : ts Baking powder
1/3 : c Milk
3/4 : c Chopped cranberries
1/2 : c Chopped pecans
1/2 : c Flaked sweetened coconut
8: Remove dough to lightly floured surface
9: Roll to 21- x 12-inch rectangle
0: In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, and salt
1: Heat milk, butter, and water until very warm (120° to 130°F)
2: Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally
3: Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally
4: With spoon, stir in enough remaining flour to make stiff batter
5: Cover tightly with plastic wrap; refrigerate 2 to 24 hours
6: Remove from refrigerator
7: Punch dough down
10: Spread Cranberry Filling over dough to within 1/2 inch of edges
11: Fold crosswise in thirds, to enclose filling, making a 12- x 7-inch rectangle
12: Press edges to seal
13: Cut dough into 12 (1-inch) strips
14: Holding ends of each strip, twist three times
15: Pinch together ends of each twisted strip to form wreaths; place on greased baking sheets
16: Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes
17: Bake at 400°F for 12 to 15 minutes or until done, switching positions of sheets halfway through baking time for even browning
18: Remove wreaths from baking sheets; let cool on wire racks
19: Frost wreaths with Powdered Sugar Frosting, if desired
20: Cranberry Filling: In medium saucepan, combine 1 cup finely chopped cranberries, 1/2 cup sugar, and 1 1/2 teaspoons grated orange peel; bring to boil over medium heat
21: Reduce heat; simmer, stirring frequently, for 5 minutes or until very thick
22: Remove mixture from heat, and let cool
23: Powdered Sugar Frosting: In bowl, combine 1 cup powdered sugar, sifted; 4 to 5 teaspoons evaporated milk; and 1/2 teaspoon SPICE ISLANDS Pure Vanilla Extract
24: Stir until smooth
25: Nutrition information per serving (1 wreath): calories 266; total fat 6 g; saturated fat 3 g; cholesterol 50 mg; sodium 263 mg; total carbohydrate 45 g; dietary fiber 2 g; protein 6 g
26: Copyright © 1996 Specialty Brands, a division of Burns Philp Food, Inc
27: All rights reserved
28: Formatted by suechef@sover
29: net Recipe by: Fleischmann's Yeast Posted to MC-Recipe Digest V1 #892 by Sue <suechef@sover
30: net> on Nov 09, 1997