Sugarplum Brunch Ring Recipes
SUGARPLUMS
When our kids read about sugarplums in a holiday tale, they were intrigued...and so was I! In short order, I figured out a no-bake way to make the sweets from dried fruits and nuts.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 8 dozen.
Number Of Ingredients 5
Steps:
- In a food processor, combine the raisins, plums, mixed fruit and pecans. Cover and process until chopped. Transfer to a large bowl., Roll into 1-in. balls, then roll in sugar. Place on waxed paper and let stand at room temperature for 4 hours. Store in an airtight container. Roll in additional sugar before serving if desired.
Nutrition Facts : Calories 83 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
FESTIVE SUGAR PLUMS - OLD FASHIONED SWEETMEATS
I love the Nutcracker Ballet and the music that accompanies it, especially the dance of the Sugar Plum Fairies! These fabulous little festive sweetmeats are based on a recipe that I adapted from Delia Smith's latest and BRILLIANT cookbook, "Happy Christmas". I have made these TWICE already - as a pre-Christmas dummy run, and they are SO easy as well as being extremely delicious! Sugar plums are mentioned in all forms of literature; most famously in "The Night Before Christmas"............"The children were nestled, all snug in their beds, While visions of sugar plums danced in their heads". However, they are a VERY old kind of sweet/candy, and I have traced some recipes right back to the Middle Ages in one guise or another, usually with minced meat hence "sweet meat". This recipe can be made as a boozy after dinner adult treat, or with orange juice so the children can dream of them dancing in their heads! NB: These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates!
Provided by French Tart
Categories Candy
Time 5m
Yield 12 Sugar Plums, 12 serving(s)
Number Of Ingredients 9
Steps:
- Put all of the dried fruit, ground almonds and glace ginger into a food processor and pulse until finely chopped. Add the grated orange zest and mix well. Then add the brandy or orange juice and pulse briefly until the mixture comes together.
- Mix the sugar and mixed spice together.
- Divide the sugar plum fruit mixture into 12 pieces and then roll into small balls, before rolling them in the spiced sugar to coat them all thoroughly.
- Cut the pistachios into slivers and cut the cherries into quarters, then push the pistachio slivers and cherry pieces into the top of the sugar plums, to imitate leaves and berries.
- Place them into small paper cases if you wish and store them in an airtight tin for up to 4 weeks if made with brandy, or up to 2 weeks in the fridge if made with orange juice.
- You may be able to perform the Nutcracker ballet now - or not!
Nutrition Facts : Calories 26.4, Fat 1.4, SaturatedFat 0.1, Carbohydrate 2.7, Fiber 0.3, Sugar 2.2, Protein 0.6
SUGARPLUM BRUNCH RING
Visions of Christmas breakfast without a lot of fuss? Assemble this pull-apart loaf in 20 minutes, then enjoy it warm from the oven.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h
Yield 16
Number Of Ingredients 7
Steps:
- Grease 12-cup fluted tube pan. In small bowl, mix sugar and cinnamon. Cut each roll in half. Dip in butter; roll in sugar mixture. Place half of rolls in pan. Sprinkle with half of pecans and half of cherries. Drizzle with half of corn syrup. Repeat with remaining half of ingredients.
- Drizzle any remaining butter over top; sprinkle with any remaining sugar mixture. Cover with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 hour.
- Heat oven to 350°F. Uncover dough. Bake 30 to 35 minutes or until top is deep golden brown. Cool in pan 5 minutes. Invert onto serving plate; remove pan. Serve warm to pull apart, or cool completely and slice.
Nutrition Facts : Calories 240, Carbohydrate 38 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 17 g, TransFat 0 g
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