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Cranberry-Filled Wreaths

Cranberry-Filled WreathsThis festive holiday bread makes a delicious gift, too.

Recipe Ingredients:

1 (16-ounce) can whole berry cranberry sauce
1 (16-ounce) package hot roll mix
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup granulated sugar
1 cup hot water (120° to 130°F | 50°C to 55°C)
1/4 cup egg substitute or 1 egg, lightly beaten
3 tablespoons margarine or butter, softened
1/2 cup chopped nuts - divided use
2 tablespoons granulated sugar - divided use
3/4 cup powdered sugar
3 to 4 teaspoons low-fat or fat-free milk
1/4 teaspoon vanilla extract

Cooking Directions:

  1. Spray two cookie sheets with cooking spray.
  2. Place cranberry sauce in fine strainer or sieve; stir to break up. Set aside to drain thoroughly.
  3. In large bowl, combine contents of box and yeast packet from hot roll mix with oats and 1/4 cup granulated sugar; mix well. Stir in hot water, egg substitute and margarine until dough pulls away from bowl.
  4. Knead on lightly floured surface 5 minutes or until smooth.
  5. Divide dough in half. Keep half the dough covered.
  6. Press other half of dough into 12 x 8-inch rectangle on one cookie sheet.
  7. Top with half of drained cranberry sauce, 1/4 cup nuts and 1 tablespoon sugar to within 1-inch of edge.
  8. Roll up, starting from long side, pinching seams and ends to seal. Bring ends together to form a ring.
  9. With kitchen shears, cut through ring almost to center at 2-inch intervals.
  10. Make second wreath with remaining dough.
  11. Cover both wreaths loosely with plastic wrap; let rise in warm place 30 minutes or until nearly double in size.
  12. Heat oven to 350°F (175°C).
  13. Uncover wreaths; bake 23 to 28 minutes or until golden brown.
  14. Carefully remove to wire rack; cool completely.
  15. For icing, combine all ingredients in small bowl; mix until smooth. Spread over top of each wreath.
  16. Serve warm or at room temperature.

Makes 8 servings.

To Reheat: Microwave at HIGH 15 to 20 seconds per serving.

Nutritional Information Per Serving (1/8 of recipe): Calories: 240 Total Fat: 6 Saturated Fat: 1 Cholesterol: 0 Sodium: 220 Dietary Fiber: 1

Recipe and photograph provided courtesy of The Quaker Oats Company.