Cranberry-Filled Wreaths - Christmas or anytime

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Cranberry-Filled Wreaths

 

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)

1 large egg, lightly beaten

3 tablespoons butter or margarine, softened

1/2 cup chopped pecans or walnuts, divided use

2 tablespoons granulated sugar, divided use

 

ICING:

3/4 cup powdered sugar

3 to 4 teaspoons milk

1/4 teaspoon vanilla extract

 

Spray two cookie sheets with non-stick cooking spray.

Place cranberry sauce in fine strainer or sieve; stir to break up.

Drain; set aside.

In large bowl, combine hot roll mix, yeast packet included with mix,

oats and 1/4 cup sugar; mix well.

Stir in hot water, egg and butter until dough pulls away from sides

of bowl. Transfer dough to lightly floured surface; knead 5 minutes

or until smooth and elastic.

Divide dough in half.

 

On cookie sheets, pat each half of dough into 12 x 8-inch rectangle.

Top each rectangle with half of drained cranberry sauce, 1/4 cup nuts

and 1 tablespoon sugar spreading to within 1-inch of edges.

Roll up, starting from long side; pinch seams and ends to seal. Bring

ends together to form a ring. With kitchen scissors, cut through ring

almost to center at 2-inch intervals.

 

Cover loosely with plastic wrap; let rise in warm place 30 minutes or

until nearly double in size.

Heat oven to 350°F.

Bake 23 to 28 minutes or until golden brown.

Carefully remove from cookie sheets to wire racks; cool slightly.

For icing, combine remaining ingredients until smooth.

Drizzle over tops of coffeecakes, dividing evenly.

 

Makes 2 coffeecakes.

 

Cook's Tips:

To decorate wreath, drizzle with icing as recipe directs. While icing

is still soft, add pecan halves and whole fresh cranberries; halved

red and green candied cherries; or dried cranberries and tiny mint

leaves.

To freeze, cool coffeecakes completely. Wrap each tightly in aluminum

foil or place in large resealable freezer bags and freeze up to 2

months. Defrost covered at room temperature.

To reheat, microwave uncovered at HIGH 15 to 20 seconds per serving.

 

Recipe provided courtesy of The Quaker Oats Company.

 

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