The Lucknow Sentinel, 1986-12-03, Page 35o-
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CHRISTMAS!
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Recipes
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CRANBERRY BREAD WREATH •
1 package (1/4 ounce) active dry yeast
1/2 cup warm water (105°-110°F )
3 tablespoons sugar
1/2 cup milk
1,4 cup soft butter or margarine
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 large eggs
1 teaspoon grated lemon rind
4 cups all-purpose flour (about)
Cranberry Filling (recipe follows)
1 egg white
In large bowl, dissolve yeast in water and
sprinkle in sugar. Let stand a few minutes.
Meanwhile, in a small saucepan, heat
milk and butter just until lukewarm. Stir
milk mixture, salt, nutmeg, eggs and lemon
rind into dissolved yeast.
With mixer, beat in one cup of flour. With
spoon, stir in enough of the remaining flour
to form stiff dough.
Turn out and knead 5 to 10 minutes or until
smooth and elastic, adding flour as needed.'
Place dough in greased bowl; cover; let rise
1,1/2 hours or until doubled. Meanwhile,
prepare and chill Cranberry Filling.
Cut dough in half: Roll half to 18 x 9 -inch
rectangle. Brush with some egg white.
Sprinkle with half of Cranberry Filling to
within 1 inch of edges. Roll up from long
edge. Seal ends and seam securely. Repeat
with other half of dough 'and filling.
Grease a large baking sheet;. dust with
flour. Place rolls, seam side down, on sheet
and cut .1/2 inch off ends of each to use for
making leaves. Shape bread into a wreath,
crossing the ends together over one another
and tucking the ends under. Brush top with
egg white. Reroll end pieces and cut into
leaves and shape- some dough into holly
berries.
Let wreath rise in warm , place un-
covered, until puffy looking, about 30
minutes. •
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Bake in a preheated 375°F oven 50 minutes'
or until nicely browned, covering leaves
midway through baking with pieces of foil to
prevent overbrowning.
Cool wreath on wire rack. Tie with ribbon
and decorate with ornaments, if you wish.
Makes one 'large wreath.
Cranberry Filling
Combine 1/4 cup soft butter, 1/4 cup flour, 1'2
cup sugar, 1/2 cup chopped walnuts, 1 cup
chopped Ocean Spray fresh cranberries and
1/2 teaspoon grated lemon peel.
Chill 'until butter is firm.
Cranberry Cheese Tree •
1 cup Ocean, Spray fresh cranberries
1/2 cup Water
1'2 cup sugar
4 packages (8 ounces each) cream cheese,
softened
1/2 cup minced crystallized ginger
1/z cup finely chopped toasted slivered
almonds
Fresh cranberries, whole natural almonds,
mint sprigs
Crystallized ginger slice
Bread or crackers
Cook 1 cup berries for 15 minutes in water
and sugar. Drain and chill pulp until cold.
In large bowl with mixer, : beat cream
cheese until fluffy. Stir in minced ginger and
almonds. Barely fold in chilled cranberry
pulp.
On foil -lined small plate, mound mixture
in the shape of a tree. Refrigerate until firm.
When firm, reshape tree until it is about 7
inches high. Place on serving plate. •
Decorate with whole cranberries, -
almonds and mint. Cut • ginger slice into a
star for the top of the tree.
Refrigerate tree until serving time.
Spread cheese on sliced raisin, bread or
crackers.
Makes a 7 -inch high tree or about 32 ap-
petizer servings.
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anythingmore?
•Sewing
Supplies
•Fabric
*Knitting
Supplies
•Holiday
Ribbons
Pins4 'n
396-3742VISAUMW
eedles
KINCARDINE
liGnearcilkao Novo GI)f9 P;.4 Kffteen
PARTY TRAYS
A delicious deli assortment
prepared and ready for
you and your guests
to enjoy!
Try these favorites
•MEAT & CHEESE TRAYS
•VEGETABLE & DIP TRAYS
•HORS D'OEUVRES
Share Christmas cheer
with your guests. .
Call our meat department
with your requirements.
market
911 Queen St., Kincardine
396.3375
Pleasing You, Pleasos Us!