Ingredients: |
Ingredients: 16-ounce can whole-berry cranberry sauce
16 ounce package hot roll mix
1 cup oats [quick or old-fashioned], uncooked
1/4 cup granulated sugar
1 cup hot water 120º to 130º
1 egg, lightly beaten
3 T butter, softened
1/2 cup chopped nuts
2 T granulated sugar
ICING:
3/4 cup powdered sugar
3 to 4 tsp milk
1/4 tsp vanilla
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Directions: |
Directions:Spray 2 cookie sheets with nonstick cooking spray.
Place cranberry sauce in fine strainer or sieve; stir to break up. Set aside to drain thoroughly.
In large bowl, combine contents of box and yeast packet from hot roll mix with oats and 1/4 cup sugar; mix well.
Stir in hot water, egg, and butter until dough pulls away from bowl.
Knead on lightly floured surface 5 minutes or until smooth.
Divide dough in half; keep half the dough covered.
Press other half into 12 x 8 inch rectangle on one cookie sheet.
Top with half of drained cranberry sauce., 1/4 cup nuts and 1 T sugar to within 1 inch of edge.
Roll up, starting from long side, pinching seams and ends to seal.
Bring ends together to form a ring.
With kitchen shears, cut through ring almost to center at 2 inch intervals.
Make second wreath with remaining dough.
Cover both wreaths loosely with plastic wrap; let rise in warm place 30 mintues or until nearly double in size.
Heat oven to 350º and bake 23 to 28 minutes or until golden brown.
Carefully remove to wire rack to cool completely.
To make icing, combine all ingredientts and mix until smooth.
Spread icing over top of each wreath.
Serve wreaths warm or at room temperature. |
This recipe for Cranberry-filled Wreaths is from