Sunday, December 26, 2010

Cranberry Christmas Canes from Hallmark Magazine

4 cups all-purpose flour

1/4 cup sugar

1 teaspoon salt

1 teaspoon grated lemon peel

1 cup cold butter, cubed

1 package (1/4 ounce) active dry yeast

1/4 cup warm water (110° to 115°)

1 cup warm 2% milk (110° to 115°)

2 eggs, lightly beaten


1-1/2 cups finely chopped fresh or frozen cranberries

1/2 cup sugar

1/2 cup raisins

1/3 cup chopped pecans

1/3 cup honey

1-1/2 teaspoons grated orange peel


1-1/2 cups confectioners' sugar

2 tablespoons 2% milk

1/2 teaspoon vanilla extract


In a large bowl, combine the flour, sugar, salt and lemon peel; cut

© Taste of Home 2010 2 of 2

Cranberry Christmas Canes (continued)

Directions (continued)

in butter until crumbly. In a small bowl, dissolve yeast in warm

water. Add milk and eggs. Stir into flour mixture until blended.

Cover and refrigerate overnight.

In a saucepan, combine the filling ingredients. Bring to a boil over

medium heat, stirring constantly. Cook and stir 5 minutes longer;


Punch dough down. Turn onto a lightly floured surface; divide in

half. Roll one portion into an 18-in. x 15-in. rectangle. Spread

filling to within 1/2 in. of edges. Fold one short side to center

over filling; repeat with other side, making a 15-in. x 6-in.

rectangle. Pinch seam to seal. Cut into 15 slices. Twist each slice

and form a cane shape.

Place 2 in. apart on greased baking sheets. Repeat with remaining

dough and filling. Cover and let rise is a warm place until doubled,

about 45 minutes.

Bake at 400° for 12-14 minutes or until golden brown. Remove from

pans to wire racks. Meanwhile combine glaze ingredients; drizzle

over warm rolls. Yield: 2-1/2 dozen.

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