Holiday Ring Cake Recipes

ECLAIR RING

Steps:

• 1. PREP: Preheat Oven to 400F Find a 7" plate and put top side down on greased and floured baking sheet. Trace the edge of the plate. Lift the plate and mark 12 spots (Like a clock) inside the ring
• 2. The Pastry Ring: Bring Water, butter and salt to a boil.Pour in all the flour all at once mixing to incorporate until it pulls away from the sides and forms a ball. Remove from heat and cool slightly.Add each egg one at a time beating each with a wooden spoon until dough is very smooth. Don't try to add them all at once or the batter will flow instead of holding it's shape Drop by tbs onto the marks INSIDE the ring until you have 12 mounds touching each other. Bake at 400F for 45 minutes. Do Not Open the door. Turn oven off and let sit for another 15 minutes. Remove from oven and cool well. Slice horizontally with a bread knife.
• 3. Filling: Combine pudding, milk, heavy cream and vanilla and beat until it gets thick and holds it's shape. Spread on the bottom half of the ring. Replace the top half.
• 4. Chocolate Drizzle Frosting: Melt and combine the chocolate,karo syrup,butter, milk and vanilla until it's thin enough to drizzle. I put in the fridge for at least an hour and sometimes 2 in the freezer if I make them the day before.

CHRISTMAS TREE CUPCAKES

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F and line a standard 12-cup muffin tin with cupcake liners.
• Add the brown sugar, granulated sugar, and unsalted butter to a large bowl and cream together using a hand or stand mixer.
• Beat in the vanilla, eggs, sour cream and buttermilk.
• In a separate bowl, stir together the all-purpose flour, unsweetened cocoa, instant coffee, baking powder, baking soda and salt.
• Add the dry ingredients into the wet and stir just to combine.
• Divide the batter evenly in the prepared muffin cups and bake for 18 to 20 minutes or until a toothpick comes out clean. Cool completely before frosting.
• In a small bowl, stir together the vanilla frosting and green food coloring. Start with about 5 drops of green food coloring, stir, and see if you like the shade or if you want to add a few more drops to get a deeper green color.
• Spoon the colored frosting into a piping bag fitted with a star tip. Start by piping a center star and then work your way around the top of the cupcake, moving slowly in as you go, to form a triangular shape, like a tree.
• Top with your favorite holiday sprinkles and dust with the confectioner's sugar for a snowy effect.
• Serve and enjoy!

COFFEE CAKE RING

Steps:

• Turn dough onto a lightly floured surface. Roll into a 15x12-in. rectangle. Spread filling to within 1/2 in. of edges. (If using Fruity Cream Cheese Filling, spread with cream cheese mixture; set jam aside.) Roll up, jelly-roll style, starting with a long side; pinch seam to seal. place, seam side down, on a greased 12-in. pizza pan; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of the ring at 1-1/2-in. intervals (see photos below right). Separate pieces; slightly twist to show filling. Cover and let rise in a warm place until doubled, about 45 minutes. (If using Fruity Cream Cheese Filling, place 1 teaspoon of jam in the center of each slice.) Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , For glaze, combine sugar, butter, vanilla and enough milk to achieve desired consistency. drizzle over coffee cake.

HOLIDAY RING CAKE

Steps:

• With electric beaters, cream butter and cream cheese.
• Add sugar mix well.
• Beat in zest and vanilla.
• Add eggs, one at a time beat well after each addition.
• Reserve 1/4 cup flour.
• Sift remaining flour with baking powder and blend into creamed mixture.
• In a small bowl combine both kinds of raisins, candied fruit and maraschino cherries; toss with the 1/4 cup flour. (The cherries I like to leave whole--I think they look nice when the cake is cut, but its up to you to either leave them whole or chop them.).
• Stir fruit into batter.
• Pour into greased and floured 10-inch bundt or tube pan.
• Bake 300°F for 70-80 minutes or until toothpick comes out clean. Let cool in pan for 10 minutes then turn out onto wire rack to cool completely.
• I have made this cake in loaf pans (2) (Bake time for loaf is 45-55 minutes) which allows me to cut them into smaller servings and I put them on my Christmas goodie trays. This cake freezes well.

CHRISTMAS TEA RING

Steps:

• Roll bread dough into a rectangle 8 inches wide and 15 inches long. Spread butter over the bread, leaving about 1/2 inch of a long edge unbuttered. Mix brown sugar, cinnamon, and flour in a bowl and sprinkle the mixture over the buttered part of the dough.
• Starting with the long edge opposite the unbuttered edge, tightly roll the dough over the filling; seal the roll along the unbuttered edge to make a log.
• Lightly grease a 12-inch round cake pan or baking dish; place dough into the pan and form a ring, pinching the two ends together to seal. Use kitchen scissors or sharp knife to make cuts 3/4 inch deep into the outside of the ring. Twist the cut sections of dough slightly to reveal filling.
• Cover the tea ring with a cloth, place into a warm area, and let rise until doubled, 45 minutes to 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake tea ring in the preheated oven until lightly browned, 25 to 30 minutes. Cover with a sheet of aluminum foil after 15 minutes if tea ring starts to brown too quickly. Let tea ring cool in pan for about 10 minutes before removing to finish cooling on a wire rack.
• Combine confectioners' sugar, milk, and vanilla extract in a bowl to make a smooth frosting. Spread top of the tea ring with frosting.

GOOEY BRIE CRESCENT WRAP

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
• Remove the crescent rolls from the packages and separate into individual triangles. Place an upturned bowl on the prepared sheet pan and arrange the crescent triangles in a circular star shape around it, with the pointed ends furthest away from the bowl and the thicker ends nearest the bowl, slightly overlapping. Press the overlapping dough to flatten.
• Spread the cranberry preserves onto the dough around the center nearest the bowl and top with the Brie pieces, half the pistachios and half of the dried cranberries. Remove the bowl from the center and fold the pointed ends of the crescent rolls up and over the filling, tucking the tip of each under the base to secure. Brush the top with the beaten egg and sprinkle over the rosemary and flaky salt if using. Bake until golden and gooey, 18 to 20 minutes.
• Drizzle the top of the wreath with the honey. Garnish with the remaining dried cranberries and pistachios and rosemary sprigs. Sprinkle with flaky salt if desired. Allow to cool slightly before transferring the wreath to a board. Serve with a cheese knife to slice and enjoy.

HOLIDAY RING CAKE RECIPE - (5/5)

Steps:

• Cream butter and cream cheese, add sugar and beat well. Add vanilla and lemon rind. Add eggs 1 at a time, beating after each. Sift flour and baking powder together and blend in. Toss nuts and fruit with ¼ cup flour. Add to mixture. Stir well. Pour into well greased tube pan. Bake for 70-80 minutes at 300F. Cool. Dust with icing or drizzle with icing and milk