Sugarplum Coffee Ring

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Sugarplum Coffee Ring
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Category: Breads and Pastries, Pastries

Servings: 16

Sugarplum Coffee Ring

Ingredients

    Sugarplum Coffee Ring
  • 1/2 cup milk, scalded
  • 1/3 cup shortening
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 package active dry yeast
  • 1/4 cup lukewarm water (110 to 115 degrees F.)
  • 2 eggs
  • 3 1/4 cups sifted flour
  • 1 cup sugar
  • 1 1/4 teaspoons ground cinnamon
  • 6 tablespoons melted butter
  • 1/2 cup toasted slivered almonds
  • 1/2 cup quartered red candied cherries
  • 1/3 cup dark corn syrup

Combine milk, shortening, 1/3 cup sugar and salt in amixing bowl. Cool to lukewarm.

Sprinkle yeast on lukewarm water and stir to dissolve.

Add yeast, eggs and 1 cup flour to milk mixture. Beat with electric mixer at medium speed for 2 minutes, scraping bowl occasionally. Or beat with a spoon until batter is smooth. Gradually add enough flour to make a soft dough that leaves the sides of the bowl.

Place in a greased bowl. Cover and let rise until doubled, about 2 hours. Punch dough down and let rest for 10 minutes.

Turn out onto a floured surface, divide into thirds and cut each third into 12 parts. Shape into balls.

Combine 1 cup sugar and cinnamon. Dips balls in melted butter and then into sugar-cinnamon mixture. Arrange 12 balls in a greased 10-inch tube pan with a solid bottom. (If your tube pan has a removable bottom, cover outside of pan with foil to prevent leaking). Sprinkle with 1/3 of almonds and cherries. Repeat layers twice more.

Mix together corn syrup and remaining butter from dipping balls and drizzle on top. Cover and let rise until doubled, about 1 hour.

Preheat oven to 350 degrees F. Bake for 35 minutes or until done. Cool in pan on rack for 5 minutes, remove from pan and serve warm, top side up.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Sugarplum Coffee Ring

Serves 16

Amount Per Serving
Calories 301.14 kcal
% Daily Value*
Total Fat 12.01 g 18.5%
Saturated Fat 4.35 g 21.8%
Trans Fat 0.74 g
Cholesterol 32.21 mg 10.7%
Sodium 169.64 mg 7.1%
Total Carbohydrate 44.49 g 14.8%
Dietary Fiber 2.05 g 8.2%
Sugars 23.16 g
Protein 5.49 g
Vitamin A 5.41 % Vitamin C 0.35 %
Calcium 3.36 % Iron 3.77 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/sugarplum-coffee-ring/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Cranberry Glaze



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Cranberry Glaze
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Prep Time: 3 minutes

Cook Time: 10 minutes

Total Time: 13 minutes

Category: Glazes, Ham, Main Dishes

Cuisine: American

Servings: 8

Cranberry Glaze

Ingredients

    Cranberry Glaze
  • 1 (16 ounce) can jellied cranberry sauce
  • 1 cup brown sugar
  • 1/4 cup orange juice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice

Combine all ingredients in a sauce pan.

Heat slowly, until smooth, beating with a wire whisk or rotary beater.

Spoon over ham at last 1/2 hour of baking.

Garnish with whole cranberries.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Cranberry Glaze

Serves 8

Amount Per Serving
Calories 158.69 kcal
% Daily Value*
Total Fat 0.11 g 0.2%
Saturated Fat 0.01 g 0.1%
Trans Fat
Cholesterol 0
Sodium 21.7 mg 0.9%
Total Carbohydrate 40.86 g 13.6%
Dietary Fiber 0.69 g 2.8%
Sugars 39.73 g
Protein 0.2 g
Vitamin A 0.22 % Vitamin C 5.62 %
Calcium 2.06 % Iron 1.62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/cranberry-glaze/



Sweet Potato Casserole (3)

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Category: Side Dishes, Sweet Potatoes and Yams

Servings: 10

Sweet Potato Casserole

Ingredients

    Sweet Potato Casserole
  • 1 29-oz. large can of yams, mashed
  • 1 egg, beaten
  • 1/3 cup butter, melted
  • 1/3 cup brown sugar
    Topping:
  • 1/3 cup brown sugar
  • 1/3 cup butter, melted
  • 1 cup cornflakes, crumbled
  • 1/2 cup shredded coconut
  • 1/3 cup pecans, chopped

Mix together yams, eggs, butter, and brown sugar to make the sweet potato mixture. Bake sweet potato mixture for 15 minutes at 350° Fahrenheit.

While the sweet potato mixture is baking, mix together the topping ingredients.

Once sweet potato mixture is finished baking, put topping on top of sweet potato mixture. Bake for another 30 minutes.

Serves: 10

Serving size: 3/4 cup

Nutrition Facts

Sweet Potato Casserole (3)

Serves 10

Amount Per Serving
Calories 297.97 kcal
% Daily Value*
Total Fat 18.17 g 28%
Saturated Fat 10.59 g 53%
Trans Fat 0.5 g
Cholesterol 48.53 mg 16.2%
Sodium 38.83 mg 1.6%
Total Carbohydrate 33.1 g 11%
Dietary Fiber 4.03 g 16.1%
Sugars 10.48 g
Protein 2.6 g
Vitamin A 14.35 % Vitamin C 14.2 %
Calcium 2.99 % Iron 8.73 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/sweet-potato-casserole-3/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Honey Vanilla Clove Ham

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Honey Vanilla Clove Ham
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Prep Time: 5 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 15 minutes

Category: Ham, Main Dishes

Servings: 12

Honey Vanilla Clove Ham

Ingredients

    Honey Vanilla Clove Ham
  • 3/4 cup honey
  • 2 teaspoons vanilla
  • 1/2 teaspoon ground cloves
  • 1 bone-in ham, fully cooked and spiral sliced (about 5 lbs.)

Place ham, cut-side down, in roasting pan; brush with honey mixture. Cover pan with foil and bake at 275°F. about 1 hour or until heated through.

Remove foil from ham and increase oven temperature to 425°F. Brush with honey mixture. Bake about 10 minutes more or until ham is golden brown.

Remove from oven and place on serving platter. Pour juices over ham.

Yield: 10 – 12 servings

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Honey Vanilla Clove Ham

Serves 12

Amount Per Serving
Calories 406.86 kcal
% Daily Value*
Total Fat 19.48 g 30%
Saturated Fat 6.47 g 32.4%
Trans Fat 0.0 g
Cholesterol 111.51 mg 37.2%
Sodium 1964.83 mg 81.9%
Total Carbohydrate 25.54 g 8.5%
Dietary Fiber 0.07 g 0.3%
Sugars 17.49 g
Protein 31.25 g
Vitamin A 0.0 % Vitamin C 0.12 %
Calcium 1.51 % Iron 9.27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/honey-vanilla-clove-ham/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Sour Cream Cut-Out Christmas Cookies

1 cup (2 sticks) butter, softened
1 1/2 cups sugar
3 large eggs, beaten
1 cup sour cream
2 tablespoons vanilla extract
3 1/2 to 4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda

Frosting
1/3 cup shortening
1 teaspoon vanilla
4 cups powdered sugar
1/2 cup milk
Food coloring (optional)
Colored sprinkles, for decorating (optional)
Chocolate chips, for decorating (optional)

To make the frosting: Cream the shortening with the vanilla and 1 cup of the powdered sugar. Gradually add the milk and the rest of the powdered sugar, beating constantly. More powdered sugar can be added to give you your desired thickness. Food coloring can also be added if you like. Spread the frosting on the cookies and decorate with colored sprinkles or chocolate chips. Let the frosting set before storing.

Preheat the oven to 350°F. Lightly grease a baking sheet.

Cream the butter and sugar together in a large bowl. Stir in the eggs, sour cream, and vanilla.

Combine the flour, baking powder, and baking soda in a medium bowl and stir with a whisk to blend. Add the dry ingredients to the wet ingredients and stir until a soft, firm dough is formed.

Roll the dough out to a 1/2-inch thickness on a floured surface.

Use your favorite shaped cookie cutters to cut out the dough. Place the shapes on the prepared pan.

Bake until golden brown around the edges, about 10 minutes. Remove from the oven and let cool on the pan for 5 minutes, then transfer to wire racks to cool completely.

Wilton Holiday 18 pc Metal Cookie Cutter Set

Christmas Cookies (3)

2 sticks butter, softened
2 eggs
Pinch of salt
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1 teaspoon baking soda
1 tablespoon sour milk (see Note)
3 1/2 cups cake flour

In a large bowl, combine all ingredients; mix well. Cover and refrigerate overnight.

Preheat oven to 375°F.

On a lightly floured work surface, use a rolling pin to roll dough to 1/4-inch thickness. Using cookie cutters, cut out cookies and place on ungreased baking sheets.

Bake 10 to 12 minutes, or until golden around edges. Remove to a wire rack to cool completely.

Note: To make sour milk, stir together 1 cup milk with either 1 teaspoon vinegar or lemon juice. Let mixture sit 10 to 15 minutes. The milk should begin to curdle slightly. You now have sour milk for your baking needs!

Once cool, decorate with your favorite icing.


Baker’s Secret 10-by-16-Inch Nonstick Cooling Rack, Set of 2

Chocolate Peppermint Mousse

Chocolate Mousse
1 1/2 cups (12oz) milk chocolate chips
1 teaspoon vegetable oil
2 cups heavy cream

Peppermint Mousse
1 cup (8-oz) baking white chocolate or white chocolate chips
1/2 cup International Delight Peppermint Mocha Creamer
1 1/2 cups heavy cream
1/2 teaspoon peppermint extract
Red food coloring

For rims of glasses
Crushed candy canes
Corn syrup

Chocolate Mousse
In a small pot over low heat on the stove, combine the milk chocolate chips and vegetable oil, stirring occasionally with a spatula until melted.

In a mixing bowl, add the heavy cream and beat until soft peaks form.

Add the melted chocolate into the heavy cream and beat them together until the mixture begins to become more mousse like and airy.

Fill a piping bag fit with a Wilton 1M piping tip with chocolate mousse.

Peppermint Mousse
In a small pot over low heat on the stove, melt the baking white chocolate, stirring occasionally with a spatula until melted.

In a mixing bowl, add the heavy cream and International Delight creamer and beat until soft peaks form.

Add the melted chocolate into the cream and beat them together until the mixture begins to become more mousse like and airy.

Stir in the peppermint extract and red food coloring until even.

Fill a piping bag fit with a Wilton 1M piping tip with chocolate mousse.

How to put candy canes on rim of glasses
Place a little bit of corn syrup in a shallow dish. Place crushed candy canes in another shallow dish.

Dip the rim of each glass in a little bit of corn syrup, allowing the excess to drip off before you set the cup upright. Let the corn syrup sit for a 2-3 minutes then dip each rim into the crushed candy canes. Let them set before adding the mousse.

How to assemble the glasses
Pipe the mousse in the glasses, alternating between the chocolate mousse and the peppermint mousse. Make 3 or 4 layers.

Place the glasses in the refrigerator to set for 1 hour.

Serve and enjoy.


Wilton Disposable 12-inch Decorating Bags, 24 Pack

Appetizer Wreath

2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 teaspoon dill weed
1/8 teaspoon garlic powder
1-1/2 cups chopped fresh broccoli florets
1 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
Celery leaves

Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.

Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves.

Yield: 16 servings

Cuisinart Chef’s Classic Nonstick Bakeware 14-Inch Pizza Pan


4 Ingredient Christmas Cookies

1 box devil’s food cake mix
2 eggs
1/3 cup oil
30-40 Hershey Kisses

Preheat oven to 350° and line cookies sheets with parchment paper.

Combine cake mix, eggs and oil until smooth.

Scoop small dough balls a little smaller than a tablespoon onto cookie sheets and bake for 5-7 minutes. (Cake mix cookies will bake up tall and not spread too much so if you want a flatter cookie, pat the dough balls down a little before baking.)

Let cool for 2 minutes and then gently press an unwrapped Hershey Kiss into each cookie.

**You can use any flavor of Hershey Kisses, such as peppermint, mint, peanut butter, white chocolate.


Wilton Recipe Right 3 Piece Cookie Pan Set

3D Christmas Tree Cookies

1 1/2 cups unsalted butter, softened (3 sticks)
1 1/2 cups granulated sugar
1 teaspoon salt
2 large eggs
1 tablespoon vanilla extract
3 3/4 cup all-purpose flour
2 cups powdered sugar
3-4 tablespoons half & half
Sprinkles and candy for decorating

Preheat the oven 375°F. Line several baking sheets with parchment paper and set aside.

Cream the butter and sugar together with an electric mixer until light and fluffy, 3-5 minutes. Scrape the bowl with a spatula, and turn the mixer on low. Beat in the salt, eggs, vanilla, and then finally the flour. Once combined, turn the mixer off as to not over-mix. Wrap the dough in plastic wrap and chill for 30 minutes.

Once the dough is cold and firm, flour a work surface. Cut the dough in half and roll it out into an even 1/8-inch sheet. Using 4 sizes of star cutters (4 inch, 3 inch, 2 inch, and 1 inch) cut two stars out with each cutter, for each tree, followed by one 1 1/2 inch circle for the base and seven 1/2 circles for the connectors. You should have a total of 8 stars, 7 small connector circles, and one medium base circle per tree. Repeat with remaining dough.

Place the cookies on the baking sheets 1 1/2 inches apart. Bake for 6-7 minutes, until the edges are just barely golden. Cool completely on the baking sheets.

Once the cookies are cool, whisk together 2 cups of powdered sugar and 3 tablespoons half & half. The mixture should have the consistency of school glue. If it’s too thick, add a little more half & half.

Use the icing to glue the 1 1/2 inch circles to the bottoms of the largest stars. Then glue a small round “connector” cookie in the middle of the stars and add the second large star on top, shifting the cookie so the points are offset. Continue to stack and shift the points until you have eight star cookies stacked from largest to smallest, to form a tree. Allow them to dry before decorating. (See images above for guidance.)

To decorate: Drizzle the remaining icing over the trees and sprinkle with sugar sprinkles. You could also dip larger candies into the icing and set them on the points. Dry completely before wrapping as gifts.

Yield: 12 trees

NOTES:

1) Make sure to cut the cookies close together. The more you gather and reroll the dough, the tougher the cookies will be.

2) You can cut extra stars and connector circles to make some of the trees a little taller.


Wilton Set of 6 Nesting Star Cutters