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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cranberry Christmas Canes Recipe

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This recipe for Cranberry Christmas Canes is from The McDonnel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. all purpose flour
1/4 c. sugar
1 tsp. salt
1 tsp. grated lemon peel
1 c. cold butter, cubed
1 pkg. (1/4 oz.) active dry yeast
1/4 c. warm water
1 c. warm milk
2 eggs beaten

Filling:

1-1/2 c. finely chopped fresh or frozen cranberries
1/2 c. sugar
1/2 c. raisins
1/3 c. chopped pecans
1/3 c. honey
1-1/2 tsp. grated orange peel

Glaze:

1-1/2 c. confectioner's sugar
2 tbsp. milk
1/2 tsp. vanilla extract
Directions:
Directions:
In a large bowl, combine the flour, sugar, salt and lemon peel; cut in butter until crumbly. In a small bowl, dissolve yeast in warm water. Add milk and eggs. Stir into flour mixture until blended. Cover and refrigerate overnight.

In a saucepan, combine filling ingredients. Bring to boil over medium heat, stirring constantly. Cook and stir 5 minutes longer; cool.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18 in. X 15 in. rectangle. Fold one short side to center over filling; repeat with other side, making a 15 in. X 6 in. rectangle. Pinch seems to seal. Cut into 15 slices. Twist each slice and form a cane shape.

Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled in size, about 45 minutes.

Bake at 400º for 12-14 minutes or until golden brown. Remove from pans to wire racks. Meanwhile, combine the glaze ingredients; drizzle over warm rolls.
Number Of Servings:
Number Of Servings:
2-1/2 dozen

 

 

 

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