CRANBERRY CANES
In shape for the holidays, these confections from Salem, Oregon's Darlene Brenden are made from a recipe her mother handed down. "I still think her breads are better than mine--even when we're using the same recipe!" Darlene admits.
Provided by Taste of Home
Time 50m
Yield 30 rolls.
Number Of Ingredients 16
Steps:
- In a saucepan, combine all filling ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Cool. , For dough, dissolve yeast in water; set aside. In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add yeast mixture, milk and eggs; stir to form a soft dough. Place in a greased bowl; cover with plastic wrap. Refrigerate at least two hours. , Divide dough in half. On a well-floured surface, roll each half into an 18x15-in. rectangle. Spoon filling down the center of each rectangle widthwise. Fold into thirds so that the finished rectangles are 15x6 in. Cut each into 15 strips. Twist strips and shape into candy canes. Place on greased baking sheets. , Bake at 375° for 15-18 minutes or until golden. Frost with confectioners' sugar icing if desired.
Nutrition Facts :
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