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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Sugarplum Ring Recipe

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This recipe for Sugarplum Ring is from The Woyat 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:  
1 package of active dry yeast
¼ C. water
½ C. milk, scalded
⅓ C. sugar
⅛ C. shortening
1 tsp. salt
3¾-4 C. flour
2 beaten eggs

¼ C. butter or margarine, melted
¾ C. sugar
1 tsp. cinnamon
½ C. blanched almonds
½ C. candied whole red cherries
⅓ C. dark corn syrup
Directions:
Directions:
Soften active dry yeast in warm water (110º).

Combine scalded milk, the ⅓ c. sugar, the shortening, and salt; let cool to lukewarm.
Stir in 1C. of the flour; beat well. Add softened yeast and eggs. Add remaining flour, or enough to make soft dough. Mix thoroughly and place in a greased bowl, turning once to a greased surface.

Cover and let rise to double, about 2 hours. Punch down and let rest for 10 minutes.
Divide dough into 4 parts. Cut each part into 10 pieces and shape into balls. Dip balls in the melted butter, then in the ¾ C. sugar blended with cinnamon.

Arrange ⅓ of the balls in well-greased 10" tube pan. Sprinkle with some of the almonds and cherries. Repeat with two more layers. Mix corn syrup with butter left from dipping balls; drizzle over top. Cover and let rise in a warm place until double, about 1 hour.

Bake in moderate oven (350º) for 35 minutes. Cool for 5 minutes; invert pan and remove ring.
Personal Notes:
Personal Notes:
Grandma Lois' Recipe

 

 

 

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