Best Christmas Wreaths Recipes

CHRISTMAS WREATHS

Steps:

• Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
• Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

CORNFLAKE CHRISTMAS WREATHS

Steps:

• Line 2 baking sheets with parchment. Combine the marshmallows and butter in a large bowl and microwave on 50-percent power in 30-second intervals, stirring in between each, until melted, about 1 minute 30 seconds.
• Stir in the vanilla and enough food coloring to make the mixture a deep green, 10 to 15 drops. Stir in the cornflakes until they are completely coated.
• Working with wet hands, form the mixture into twenty-four 2-inch balls. Flatten on the prepared baking sheets and poke a hole in the middle of each with your finger, molding the sides as needed to form a wreath shape. Decorate with the cinnamon candies to create holly berries. Form the red candy strips into a simple bow on each wreath. Sprinkle lightly with the white nonpareils for snow. Let set at room temperature to firm up, about 2 hours, or refrigerate 30 minutes.

CHRISTMAS WREATHS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream together the butter or margarine, confectioner's sugar, flour and peppermint extract. Mix well.
• Separate dough into two equal parts, put into separate bowls and tint with food-coloring. Roll dough into SMALL balls, approximately 1/2 tsp per cookie. Place six balls in a circle, alternating colors onto cookie sheet.
• Bake for 8 minutes. NOTE: I guess you could omit peppermint flavoring or substitute it, but we like peppermint, so I have not tried variations or substitutions .

PAULA DEEN'S SAVANNAH CHRISTMAS WREATHS

Steps:

• Preheat oven to 400. Line baking sheets with foil or parchment paper. Crumble the almond paste into a bowl, and add the brown sugar, egg yolk and milk. On medium speed, beat until well combined. Mixture will be very stiff. Set aside. On a lightly floured sugar with that extra flour, unfold the dough. Roll into a 14" square. With a fluted pastry wheel, cut the square in half lengthwise to create 2 rectangles. Evenly drop dollops of filling over one rectagle. Coat a piece of wax paper with cooking spray, and use to press the filling evenly over the dough. Coat paper as often as necessary for this step, until all the filling is spread over the dough. Place the other rectangle on top. Using fluted pastry wheel, cut the dough lengthwise again, into 14 (1" wide) strips, then cut each strip in half crosswise, to make a total of 28 pieces. Twist each piece together twice, so they look like wreaths. Place 2" apart on baking sheets. Lightly beat the remaining egg white and brush over the twists. Sprinkle with granulated or decorating sugar. Bake for 12 to 15 minutes or until golden.

CHRISTMAS WREATHS

Steps:

• Spray a medium saucepan with nonstick vegetable shortening or lightly grease it.
• Melt the butter over low heat.
• Add the marshmallows and melt them over low heat, stirring constantly, until smooth (about 6 minutes). Remove the pan from the heat and whisk in the food coloring and vanilla extract until well blended. Stir in the cornflakes to coat them well. Keep the mixture warm by placing the saucepan in a large pot or skillet filled with 1 inch of very hot tap water. Replace the water as it cools.
• Working quickly so the mixture does not harden, use the 2 spoons, or lightly greased fingers, to drop small (1 heaping tablespoon) mounds of the cornflake mixture onto the wax paper. With lightly greased fingers, quickly form cornflake mounds into wreaths with holes in the centers. Immediately, while the wreaths are still sticky, decorate the wreaths with red-hots.
• When wreaths dry, they may be strung with nylon string or gold ribbons as tree ornaments.

CHRISTMAS WREATHS

Steps:

• Combine all filling ingredients in a bowl; cover and refrigerate until ready to use. For dough, combine warm milk, sugar, salt and yeast in a bowl. Let stand for 5 minutes. Add eggs, shortening and 3 cups flour; mix until smooth. Add enough of the remaining flour to form a soft dough. Turn out 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 to 1-1/2 hours. Punch dough down; divide in half. Roll each half into an 18x9-in. rectangle. Spread each with half of the filling. Starting at the long end, roll up tightly and seal edges. Place on a greased baking sheet, sealing ends together and forming ring. With a scissors, cut two-thirds of the way through the ring at 1-in. intervals. Carefully turn each section onto its side. Cover and let rise until nearly doubled, 30-45 minutes. Bake at 350° for 25-20 minutes or until golden. Cool for 20 minutes. Beat confectioners' sugar, milk and vanilla until smooth. Remove wreaths to platter; drizzle with icing while warm. Decorate with candied cherries if desired.

CANDY CHRISTMAS WREATHS

Steps:

• 1. In a large pot melt the butter, then add the marshmallows, melt those.
• 2. Stir the butter and marshmallows together. Add the vanilla and food coloring till you get the shade of green you want.
• 3. Pour in the cornflakes and mix well till it is covered pretty good.
• 4. Grease your hands with butter. drop onto waxed paper and shape. If the kids are working with you make sure you let it cool just a little bit before they work with it. Just don't wait too long or it will harden. This batch makes two 9 in wreaths or several small ones.

CALLAHAN CHRISTMAS WREATHS

Steps:

• Preheat oven to 400°. In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in eggs, orange zest and extract. Gradually beat in flour. Divide dough in half; tint one portion green with food coloring., For each wreath, shape two 6-inch ropes using 2 teaspoons plain dough for one and 2 teaspoons green dough for the other. Place the two ropes side by side; press together lightly, then twist several times. Shape into a circle, pinching ends to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough., Cut candied cherries into small pieces and place on wreaths to decorate as desired, pressing lightly to adhere. Bake cookies 6-8 minutes or until set and bottoms are light brown., Remove from pans to wire racks to cool. Store in an airtight container.

HOLLY CHRISTMAS COOKIES (SHAPED INTO WREATHS)

Steps:

• In a saucepan over low heat, melt together the marshmallows, butter, vanilla and food coloring.
• Mix in the cornflakes cereal.
• Drop by spoonfuls or shape into wreaths on wax paper (a lot of the other readers strongly suggest either the non-stick aluminum foil or parchment paper instead), and decorate with red hots. Make sure that you put the red hots on before they are set up.
• Set aside, and allow to cool.

CHRISTMAS SHORTBREAD WREATHS

Steps:

• In a bowl, combine the flour, cornstarch and sugar. Blend in butter with a wooden spoon until dough is smooth. Form into two balls. Chill for 30 minutes or until firm. , On a floured surface, roll one ball into a 9-in. circle; transfer to a greased baking sheet. Cut out center with a small round cookie cutter. If desired, scallop outer and inner edges of wreath with the edge of a cookie cutter or a knife. , Cut wreath into 12 wedges. Separate wedges, leaving 1/8 in. between. Decorate outer and inner edges with sprinkles. Repeat with remaining dough. , Bake at 300° for 18-22 minutes or until lightly browned. Cool for 5 minutes. , Recut wreath into wedges. Remove to a wire rack to cool completely. To serve, arrange as a wreath on a large flat serving plate.

RICE KRISPIES CHRISTMAS WREATHS

Steps:

• 1. Mix the marshmallows with the butter on stove over low heat stirring until melted. Stir in vanilla, cereal and green food coloring. Mix well. grease hands with butter and shape into wreath like rounds on wax paper. Press the candies on top for decoration. Let harden

CHRISTMAS WREATHS

Steps:

• In a double boiler, melt margarine with vanilla and green food coloring.
• Add marshmallows and stir until melted and smooth.
• Add corn flakes.
• Remove from heat.
• Drop by heaping tablespoons onto waxed paper and form into wreaths.
• Add 3 cinnamon candies to represent berries on poinsettas.
• Cool and enjoy!

CORN FLAKES CHRISTMAS WREATHS

Steps:

• 1. In large saucepan, melt margarine over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla and food coloring. 2. Add Corn Flakes. Stir until well coated. 3. Using buttered fingers, quickly shape warm cereal mixture into individual wreaths. Dot with cinnamon candies.

CORN FLAKE CHRISTMAS WREATHS

Steps:

• Line a baking sheet with parchment paper.
• Put 1 inch of water in the bottom of a double boiler or medium-sized saucepan and bring to a bare simmer. Place the white chocolate in the top of the double boiler or in a stainless steel bowl set on top of the simmering water, making sure that the water doesn't touch the bottom of the bowl. Heat, whisking occasionally, until the chocolate is completely melted.
• Remove from the heat and stir in the food coloring. When the chocolate is a uniform green, stir in the corn flakes.
• Drop heaping tablespoonfuls of the corn flake mixture onto the prepared baking sheet. Using the handles of a wooden spoon, make a 1/2-inch hole in the center of each cookie, spreading the cookies to about 3 inches in diameter. Repeat with the remaining mounds, working quickly before the chocolate hardens. Apply 5 M&M's or cinnamon Red Hots to the wreaths while the chocolate is still sticky.
• Place the baking sheet in the refrigerator until the chocolate is completely cooled, about 30 minutes.

CHRISTMAS WREATHS

Steps:

• Melt butter in a large glass bowl - Microwave on high for 45 seconds ( or until melted). Add marshmallows & microwave 1 min. 30 sec. (or until melted). Stir halfway through. Stir in vanilla and food coloring. Add corn flakes and stir until coated. Quickly drop heaping tablespoonfuls of the mixture on buttered waxed paper, and form into a wreath shapes with lightly greased fingers. Immediately decorated with candies. Allow to cool to room temperature before storing in an airtight container.

PEPPERMINT CHRISTMAS WREATHS FOR TREE OR GIFT PKGS

Steps:

• Preheat the oven to 250 degrees
• Place the aluminum foil tart pans on a cookie sheet
• Remove the candy wrappers from a few candies -- as many as you plan on using. You might start with 20 or 30 and unwrap more if you need them as you go along. (We had 3 kids and 2 adults working at different stages and had a great time. Make sure it is the adults using the oven, depending on the ages of the children. Safety first!!)
• Arrange the candies in a circle inside the pan but do not place any in the middle of the pan. This will take about 5 or 6 candies (depending on the size of the foil pan). Line up the candies touching one another in a circle lining the outer edge of the inside of the foil pan.
• Place the cookie sheet in the oven for from 5 to 8 minutes. You will need to watch them carefully to get familiar with judging them. The candies will start to melt and wherever they are touching they will become permanently attached together.
• When they have formed a perfect little wreath, remove them from the oven and cool.
• NOTE: If you bake them too long they will begin to run together and you will have a candy disk rather than a candy wreath. You want the candy to retain it's original look, but be melted enough to attach to the next one. Watch the time on your first batch then the second will be the same.
• After they have completely cooled, tie on a length of ribbon to suit your purpose -- if hanging on the tree, you'll need a long strip to make a loop with a bow. It worked well to simply tie the ribbon to the candy, make the bow, then make the loop above the bow (not like in the attached picture -- the bow is prettier on the candy, not the loop). If for packages the ribbon should be just long enough to make a pretty bow on top or bottom as you wish.
• You can alternate red and green candies, or, as mentioned above you can use any hard candy to make these. All red candies, or blue candies, or whatever you have. Remember the white candies will show up on a dark tree better, but the darker colored ones look great as package trims that the receiver can eat!!
• The ones we made for the tree lasted about three years before they began to get broken and soft and were thrown out. They don't get sticky unless they get wet for some reason. They can be packed in tissue paper or wax paper but make sure to store them away from, say a furnace! LOL
• The foil pans dictate the size of the wreaths and make it easier to handle them later and also keep them uniform in size. They simply pop out of the pan when they have cooled. You can easily turn them upside down and lightly tap the bottom letting them fall gently into your hand.
• If you have some reason to make larger wreaths the candies can be laid out on an aluminum-foil-covered cookie sheet in a circle and heated the same way. Just keep your eye on them... the hotter they get, the farther they spread.
• In fact... this is funny... I saw a blog where a lady had laid out an entire bag of candies in a rectangle on foil, melted them together, and used them as a candy dish to give treats to friends and neighbors!! I've attached a picture of that, too!! (That was at tipgarden (dot) blogspot (dot) com) I imagine you could make some cool patterns with the candies, too... just be creative!
• Merry Christmas!!

CHRISTMAS WREATHS

Steps:

• Melt butter and marshmallows.
• Add vanilla and coloring.
• Add cornflakes.
• Stir until the cornflakes are all completely coated.
• Drop on wax paper.
• Add three red hots to each cookie.
• Let dry at least a day.

EDIBLE CHRISTMAS WREATHS

Steps:

• 1. Melt butter on stove top, and add marshmallows
• 2. Add vanilla and food coloring until desired color.
• 3. Stir in corn flakes and remove from heat.
• 4. Butter hands and shape mixture into wreaths and place on wax paper. Place red hots for holly decoration. Make sure to work quickly or the mixture will set up.

CHRISTMAS MORNING WREATHS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the whole wheat flour, 1 cup all-purpose flour, sugar and salt. Cut in butter until crumbly. Combine egg white and milk; add to flour mixture. Add yeast mixture; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into three equal portions. Roll each portion into an 18x12-in. rectangle. In a large bowl, combine the dates, pecans, brown sugar, raisins and cinnamon. Brush dough with butter; sprinkle with filling to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal. , Place seam side down on baking sheets coated with cooking spray; 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 so filling shows. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 18-23 minutes or until golden brown. Cool on wire racks. Combine icing ingredients; drizzle over wreaths.

CREAM CHEESE CHRISTMAS WREATHS

Steps:

• Preheat oven to 325 degreees. Lightly grease cookie sheets. In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Use cookie press with wreath disc onto prepared cookie sheets. Add red hot for bow when cookie is almost done cooking. Bake for 15 minutes --cookies should be pale, do not overcook