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1 Countdown to Christmas

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Recipes

Fruited Swedish Tea Ring

FILLING

1 cup chopped canned fruit

1/2 cup raisins

2/3 cup packed brown sugar

1/4 cup butter or margarine, melted

1 teaspoon grated orange peel

1/2 teaspoon ground cardamom

DOUGH

1 package (1/4 ounce) active dry yeast

1-1/4 cups warm water (110 to 115 degrees), divided

1/3 cup sugar, divided

2 eggs

1/4 cup shortening

1-1/2 teaspoon salt

4-1/4 to 4-3/4 cups all-purpose flour

ICING

1 cup confectioners’ sugar

1 tablespoon lemon juice

1 teaspoon milk

candied cherries, optional

Combine filling ingredients in a bowl, cover and refrigerate.

For dough, combine yeast, 1/4 cup water and 1 teaspoon sugar; let stand for 5 minutes. In a mixing bowl, combine remaining water and sugar; stir until dissolved. Add yeast mixture, eggs, shortening, salt, and 3 cups flour; mix until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; divide in half.

Roll each portion into a 16-in. x 9-in. rectangle. Sprinkle filling over dough to within 1 in. of edge. Tightly roll up, jelly-roll style, starting with a long side; seal ends. Place on greased baking sheets; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals.

Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour. Bake at 350 F for 20-25 minutes or until golden brown. Cool on wire racks for 20 minutes.

In a small mixing bowl, beat confectioners’ sugar, lemon juice and milk until smooth. Drizzle over tea rings while warm. Decorate with cherries if desired.

Serving: 2 tea rings

Orange Cinnamon Bread

2 packages (1/4 ounce each) active dry yeast

1/4 cup warm water (110 to 115 F)

1 cup milk

3/4 cup orange juice

1 cup sugar, divided

1 tablespoon grated orange peel

1-1/2 teaspoons salt

1 egg

6-1/2 to 7 cups all-purpose flour

Additional water

2 teaspoons ground cinnamon

GLAZE

1 cup confectioners’ sugar

2 tablespoons orange juice

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. In a saucepan, heat milk and orange juice to 110 F; add to yeast mixture. Stir in 1/2 cup sugar, orange peel, salt, egg, and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to a greased top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each portion into a 15-in. x 7-in. rectangle. Brush with water.

Combine cinnamon and remaining sugar; sprinkle over dough to within 1 in. of edge. Tightly roll up, jelly-roll style, starting with a short side; seal ends. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 F for 35-40 minutes or until golden brown.

Remove from pans to cool on a wire rack. Combine glaze ingredients; drizzle over bread.

Serves: 2 loaves

Cherry Lattice Coffee Cake

1 package (1/4 ounce) active dry yeast

1/4 cup warm water (110 to 115 F)

1 cup (8 ounces) sour cream

1 egg

3 tablespoons sugar

2 tablespoons butter or margarine, softened

1 teaspoon salt

3 cups all-purpose flour

FILLING

2-/ cups fresh or frozen pitted tart cherries, thawed, rinsed, and drained

1/2 to 3/4 cup sugar

1/2 cup chopped almonds, toasted

2 tablespoons all-purpose flour

dash salt

In a mixing bowl, dissolve yeast in water; let stand for 5 minutes. Add sour cream, egg, sugar, butter, salt, and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to a greased top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Reserve 1 cup dough. Divide remaining dough in half. Roll each portion into a 9-in. circle; place in greased 9-in. round baking pans.

Combine filling ingredients; spread over dough within 1/2 in. of edge. Roll out reserve dough to 1/4 in. thickness; cut into 1/2-in. strips. Make a lattice top over filling. Cover and let rise until doubled, about 45 minutes.

Bake at 375 F for 15 minutes. Cover top with foil; bake 20 minutes longer or until browned.

Serves: 2 coffee cakes.

Sweet Potato Pie

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2 cups mashed cooked sweet potatoes

2 tablespoons butter or margarine, softened

2 eggs

1 cup sugar

1 tablespoon all-purpose flour

1/2 teaspoon salt

1/2 cup buttermilk

1/4 teaspoon baking soda

1 teaspoon vanilla extract

1 unbaked (9-inch) pastry shell

Combine sweet potatoes, butter, and eggs, mixing well. Combine sugar, flour, and salt; stir into potato mixture. Combine buttermilk and soda; add to potato mixture, mixing well. Stir in vanilla. Pour filling into pastry shell. Bake at 350 F for 1 hour and 10 minutes or until set. Serve warm or cool.

Serves: 9-inch pie.

NOTE: ALL RECIPES TODAY CAME OUT OF COUNTRY WOMEN CHRISTMAS 1998 AND SOUTHERN LIVING 1985

Bible Verses

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Movies

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Merry Christmas Eve!

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